There Chinese dietetics is based on the multi-millennial base of Chinese medicine, “holistic” medicine, which considers the human being as a whole. It is even one of the main pillars, in the same way as acupuncture, phytotherapy.
Two main aspects of this diet can be considered: one preventive and the other curative. In the first case, it is a question of following a certain number of rules to be in good health and to remain so. Concerning the “curative” aspect, it is a question of using foods (and plants) in synergy so as to fight against this or that health problem. “But treatment through food is not so simple because it requires at least an “energy balance”, which can only be done by a competent therapist. This also requires a good knowledge of the properties of food, their indications and contraindications, the ad hoc use of “certain medicinal foods” such as certain spices, roots, mushrooms, algae, fruits, etc., explains Richard Zagorski, specialist in Chinese dietetics and herbal medicine, author with Anne Tran of The Keys to Chinese Dietetics at Editions Terre vivant, 2021.
Chinese dietetics consists of eating according to one’s age, weight, constitution (ranging from more Yin to more Yang), physical activity and of course digestive fire, an essential concept in Chinese dietetics, which explains in a simple way the minimum to know in terms of “digestive physiology”. The weaker this “digestive fire” is, the more we will benefit from following “to the letter” the precepts of Chinese dietetics, and avoiding a whole procession of inconveniences including: chronic fatigue, bloating, transit disorders, overweight, obesity, poor sleep, weak immunity, anxiety… so many frequently encountered disorders…
A diet based on the energy properties of food
The Chinese view of food is very different from ours. Foods are not classified according to their number of calories, their content of vitamins and trace elements but according to energy properties specific to the approach of Chinese medicine (we also find this same approach for Chinese herbal medicine). Among these properties, we find: the vitality of food (which is generally felt), the nature (depending on the cooling or heating effect of the food on the body), the flavors (there are 5: acid, bitter , sweet, spicy, salty, each of which has several energetic effects and which we must harmonize, the colors (the harmony of colors on the plate is also important for the Chinese), the consistencies (there are also 5, from the hardest to the softest) as well as their drying or wetting character.
From a therapeutic point of view, Chinese dietetics therefore attributes “energetic effects” to foods, which according to their tropism (place of action in the body) have made it possible over time to list a certain number ofindications and contraindications… This means that such a food may be recommended for such a pathology, not recommended for another. “To illustrate our point, we can cite the example of celeriac, cold in nature, sweet, bitter and pungent flavors, which acts on the Stomach, Liver, Lung, Bladder. Its cooling side and draining therefore makes it very useful in case of heat, inflammation of one of these organs.In contrast, ginger, a real “medicinal food”, hot in nature and pungent in flavor, will powerfully warm the Stomach, Spleen and Lung, make you sweat. We understand why this one is very used in case of colds, colds…”, describes Richard Zagorski.
Meal preparation, seen by Chinese dietetics
“The relationship to food, the way we consider the meal, how we cook it and how we eat it are almost as important parameters as the food itself”, teaches Richard Zagorski. Cutting, cooking are thus essential moments in the preparation of what will be our meal. Proper cooking facilitates absorption, digestion and the assimilation of food, saves the digestive Fire, but must also preserve a good part of the vitality of food. Chinese dietetics has learned to classify cooking techniques from most Yin to most Yang, the raw being the most Yin method of preparation, sautéed and fried being the most Yang preparations. “Knowing how to “yinize” or “yanguize” our food is also a parameter that can be beneficial, especially depending on our constitution”, emphasizes our specialist.
The 10 main rules of Chinese dietetics
- Favor a varied diet using the 5 flavors, the 5 colors (green, red, yellow, white, dark), playing on the consistencies (hard, soft)
- Prioritize a live food, seasonal
- No snacking to avoid exhausting the digestive fire, clogging the intestines
- Favor a light, digestible food
- Chew well to promote pre-digestion
- Limit raw, cold or frozen foods. This rule is all the more important to follow as we age and our digestive fire diminishes.
- Reduce sugar intake (ubiquitous flavor in the West)
- Reduce consumption of dairy products (mucus generators)
- Respect the schedulesand above all have a light dinner early enough (the digestive fire is weaker in the evening)
- Reduce meat consumptioncharcuterie and eggs
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