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Biologically based alternativeand complementary therapy – edit
Chinese food therapy
Herbalism
Macrobiotic lifestyle
Natural health
Orthomolecular medicine
NCCAM classifications
Alternative Medical Systems
Mind-Body Intervention
Biologically Based Therapy
Manipulative Methods
Energy Therapy
See also
Complementary and alternative medicine
Alternative medicine
Complementary medicine
Glossary of alternative medicine
Chinese food therapy (simplified Chinese: ??; traditional Chinese: ??; pinyin: Sh Li) is a practice of healing using natural foods instead of medications.
Chinese food therapy is a modality of traditional Chinese medicine, also known as Chinese Nutrition therapy. It is particularly popular among Cantonese people who enjoy slow-cooked soups. One of the most commonly known is a rice soup that goes by many names including congee and jook. This is a traditional breakfast of Asian people all over the world. Congee recipes vary infinitely, depending upon the desired health benefits as well as taste.
Chinese food therapy dates back as early as 2000 BC. However, proper documentation was only found around 500 BC. The Yellow Emperor’s Classic of Internal Medicine also known as the Niejing, which was written around 300 BC, was most important in forming the basis of Chinese food therapy. It classified food by four food groups, five tastes and by their natures and characteristics.
Philosophy about food
The ideas of yin and yang are used in the sphere of food and cooking. Yang foods are believed to increase the body’s heat (eg. raise the metabolism), while Yin foods are believed to decrease the body’s heat (eg. lower the metabolism). As a generalization, Yang foods tend to be dense in food energy, especially energy from fat, while Yin foods tend to have high water content. The Chinese ideal is to eat both types of food to keep the body in balance. A person eating too much Yang food might suffer from acne and bad breath while a person lacking Yin food might be lethargic or anemic.
Cantonese classification of food
Cantonese people pay much attention to the body’s reaction to food. Food items are classified accordingly, and diet is adjusted based on the body’s conditions. In effect, many Cantonese people practice food therapy in day to day situations. The following is a list of common food classifications:
Cantonese name
rough translation
related symptoms/effects
examples
cures
??
dry fire (yang)
causes dryness of skin, chapped lips, nose bleed etc.
chili pepper, deep fried food, dried meat, lychee.
any yin or cooling food
??
wet heat (yang)
causes mouth sore, urinary burning etc. probably due to the acidity or alkalinity.
mango, pineapple, cherry.
chrysanthemum, sugar cane (??), Imperata arundinacea (??), Prunella vulgaris L. (???)
??
cold cooling (yin)
causes dizziness, weakness, pale or green face (low oxygen level in blood) etc.
watermelon, cantelope, honeydew and certain kinds of melon-type fruits or vegetables, green tea.
any boosting or dry fire food
?
blocking
cause indigestion, stomach gas etc.
all fibrous food, e.g. yam, chestnuts
haw (fruit ??), malt (??)
?
poisoning
causes pus or swelling in wound, outbreak of acnes, hemorrhoid etc.
duck, goose, bamboo shoot, all shellfish
abstinence at outbreak
??
greasy
causes gastric upset, runny stool, outbreak of acnes etc.
all greasy food, e.g. bacon etc.
abstinence at outbreak
??
clear cooling
mild yin type that counteract the dry fire type. Also listed as yin when overused.
beer, lettuce, sugar cane (??), Imperata arundinacea (??), American ginseng.
not needed if not overused
??
nourishing
moisturizing, soothing
apple, pear, fig, winter melon, longan, ??, lotus seed, lily bulb etc.
not needed
????
boosting
replenishes blood and Qi. Also listed as dry fire when overused.
Mutton, snake, wild games, beef, red dates (??).
not needed if not overused
????
vigorating
circulating blood and Qi.
red wine, Korean ginseng.
not needed
??, ??, ??, ??, ??, ?? etc.
generating, strengthening
improves various internal functions
various
not needed
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