Nutrition

Categorization (temperature, taste, function) of foods

Energetics of Food
‡ Western Theory ‡ - analytical ‡ - Quantitative categorization ‡ - Carbohydrate ‡ - Protein ‡ - Fat ‡ - Vitamins ‡ - Minerals ‡ - Trace Mineral ‡ Eastern Theory ‡ - Qualitative ‡ - Holistic Concept of Yin and Yang ‡ - Thermal nature ‡ - Flavor of foods ‡ - Medicinal herbs

4 basic criteria for energetic classification of foods
‡ 1. Thermal nature : Hot, Warm, Neutral, Cool, Cold ‡ 2. Flavor : Sweet, Acrid, Sour, Bitter, Salty ‡ 3. Organ Network : SP, ST, LU, LI, KI, UB, LV, GB, HT, SI ‡ 4. Direction of Movement : Upbearing, Floating, Downbearing, Falling

Thermal Nature
‡ Hot, Warm = Yang ‡ Cold, Cool = Yin ‡ Neutral

Hot Food
‡ 1. increase Yang, speed up Qi, activate, warm, disperse, move upward and outward, warm Zang Fu, eliminate external and internal cold, mobilize defense energy. ‡ 2. Treat Cold symptom Lamb, Chili Ginger, Cinnamon,

‡ 3. Excess creates heat (Yang excess), injures Yin, Dry out body fluids

Warm Food
‡ 1. Warm Food strengthen Yang and Qi, warm the body, Zang Fu, and warm and strengthen the Middle Jiao (middle burner) ‡ 2. Treat cold symptom Fennel, Chicken, beef, oats ‡ 3. Excess creates Yang repletion

Neutral Food
‡ 1. Neutral foods build up Qi and body fluids, and stabilize and harmonize the body. ‡ 2. Treat Qi deficiency Honey, Rice, Potatoes

Cool Food
‡ 1. Cool Foods supplement body fluids (Jin Ye) and blood, slow down Qi, and clear Heat ‡ 2. Treat Heat symptom Yogurt, soy milk, wheat

Cold Food
‡ 1. Cold foods create cold, cool internal heat, and have a calming effect on the spirit (Shen) ‡ 2. Treat Heat symptom watermelon, dandelion, orange ‡ 3. Excess damages Qi and Yang, and thoroughly cools down the body

Yang Foods
‡ ‡ ‡ ‡ ‡ ‡ Acrid spices ( pepper, garlic, cinnamon) Meat (beef, chicken, lamb) Coffee Alcohol Oats Cherry, Peach

Yin Foods
‡ Cooling and Soothing effect ‡ ‡ ‡ ‡ ‡ ‡ Dairy products Fruit Mineral Water Tomato Wheat Pork

Question
‡ If patient has S/S, which type of foods is recommended? ‡ 1. S/S : Loud voice, red face, restlessness, hyperactive, sleep disorder, feeling hot ‡ 2. S/S : Feeling cold, cold hands and feet, exhaustion, lethargy, loose stool, frequent urination

Five Flavors (Wu Wei)
Bitter

Sour

Sweet

Salty

Acrid

Sweet Flavor
‡ Earth (SP/ST) ‡ Warming, strengthening, harmonizing, relaxing and moistening ‡ -- Craving for Sweet ‡ -- following heavy physical, emotional, or mental exertion ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Almond Apple Anise Barley Banana Beef Butter Carrot Cheese Chicken Corn Duck Eggplant Fig Milk Millet Oats Pork Potato Pumpkin Pear Rice Spinach Wheat

millet Anise almond

Oats

Wheat

Rice

Wheat
‡ The endosperm this is the main source of energy ‡ The bran this includes vitamins, minerals and is where you will find the fiber ‡ The germ there is more vitamins and minerals in this part.

Wu Xiang (Five-spice powder)

‡ ‡ ‡ ‡ ‡

Star anise Fennel seed (Xiao Hui Xiang) Cloves (Ding Xiang) Cinnamon sticks (Rou Gui) Pepper (Hu Jiao)

Acrid Flavor
‡ Metal ( LU / LI ) ‡ Move Qi, invigorate energy circulation, loosen stagnation, disperses, open pores, release the exterior and produce perspiration ‡ ** People with heat symptoms should avoid acrid flavors!! ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Celery Chili Cinnamon Fennel Garlic Ginger Kohlrabi Onion
Paprika Radishes Thyme Watercress

Fennel : Xiao Hui Xiang

Cayenne chili pepper watercress Kohlrabi (German turnip)

Thyme

Salty Flavor
‡ Water ( KI / UB ) ‡ Cools, moistens, downbears, softens, loosens ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Crayfish Duck Ham Oyster Octopus Pork Pigeon Salt Soy Sauce

Crayfish

Sour Flavor
‡ Wood ( LV / GB ) ‡ Astringent, gathers and preserves fluids ‡ Sour flavor is contraindicated when acute Wind-cold condition ‡ - No lemon tea during acute wind-cold symptom ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Adzuki beans(red bean) Apple Apricot Pineapple Grape Cheese Kiwi Curd cheese Lemon Farmer s cheese Cream Cheese Mango Tomato Orange Milk Plum

Apricot Mango

Y kan (Ðî, Y kan)

Curd Cheese

Bitter Flavor
‡ Fire ( HT / SI ) ‡ Drying, hardening, downbearing ‡ Too much ‡ - Bitter-cool (Epsom salt) diarrhea ‡ - Bitter- warm (Coffee) dehydrate (dry skin) ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Basil Chicory Celery Coffee Dandelion Lettuce Parsley Tea Tobacco

Basil Celery

Chicory Dandelion

Flavor Zang Fu organ
‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Spleen Anise Beef Carrots Chicken Fig Honey Millet ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Stomach Beef Carrots Chamomile tea Chicken Honey Corn Millet Fennel Pork Rice Fig
Trout

Oats Pork Rice Salmon

Flavor Zang Fu organ
‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Lung Almond Duck Garlic Raddish Pepper Peppermint tea Watercress ‡ ‡ ‡ ‡ ‡ ‡ ‡ Large Intestine Banana Corn Pepper Spinach Tofu Wheat Germ

Flavor Zang Fu organ
‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Kidney Chestnut Grape Lamb Millet Wheat Oats Walnuts Oyster Plum Raspberry Venison ‡ ‡ ‡ ‡ Urinary Bladder Fennel Parsley Squid

Flavor Zang Fu organ
‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Liver Alcohol Celery stalks Eel Liver Garlic Lemon Peppermint tea Rye Wheat ‡ ‡ ‡ ‡ ‡ Gall Bladder Belgian endive Mung Bean Peach Rye

Flavor Zang Fu organ
‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Heart Alcohol Black tea Chili Coffee Dandelion Gentian Wheat ‡ ‡ ‡ ‡ ‡ Small Intestine Green lettuce Mushroom Snail Spinach

Qi movement caused by food
Floating
Cinnamon, Pepper, Alcoholic beverage

Upbearing Movement
Green Onion, Garlic, Alcoholic

Downbearing Movement
Yogurt, Lemon

Falling Movement

Crayfish, Epsom Salt

Cooking Methods
‡ Cooling Cooking Methods ‡ ‡ ‡ ‡ ‡ - Blanching - Steaming - Salting(Pickling) - Boiling in plentiful water - preparation using refreshing ingredients such as fruits, tropical fruit or sprout ‡ Warming Cooking Methods ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ - Grilling - Frying - Roasting - Smoking - Searing - Baking - Long simmering in liquid - Cooking with alcohol - Using hot or warming spices

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