| Biologically based alternative and complementary therapy - edit |
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Chinese food therapy (simplified Chinese: 食疗; traditional Chinese: 食療; pinyin: Shí Liáo) is a practice in the belief of healing through the use of natural foods instead of medications.
Chinese food or Nutrition therapy, is a modality of traditional Chinese medicine, as opposed to evidence-based medicine.
One of the central ideas in this belief system is that certain foods have a "hot" or heat inducing quality while others have a "cold" or chilling effect on one's body, organs or "energy" levels. The idea being that one's imbalance of natural "heat" and "cold" in a body can cause disease or be more conducive towards sickness. Although, in this belief system, it does not necessarily mean one's internal "heat" or "cold" balance is directly related to being physically hot (to the point of sweating) or cold (feeling chilly from cold weather). As an example, if one had a cold, or felt he was about to get a cold, he would not want to eat any "cold" foods such as a lemon, melon or cucumber. If one had a so called "hot" disease, like Eczema, then he would not want to eat "hot" foods such as garlic, onions, or chocolate lest the "hot" disease is worsened. Indeed, it is thought by some that these "hot" or "cold" properties of foods are so intense that merely the eating of too many of one or another can actually cause diseases. For example, the eating of too many "hot" foods like chili peppers or lobster could cause a rash, or the eating of too many "cold" foods such as watermelon, or seaweed could cause one to develop stomach pain or diarrhea. In this way, this health system is in direct opposition to Louis Pasteur's germ theory of disease, being more aligned with Claude Bernard, and Antoine Bechamp's biological terrain theory of disease.
This belief in foods having inherent "hot" or "cold" properties is prevalent throughout greater China. 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 (Mandarin "zhou"). This is a traditional breakfast for 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 Huangdi Neijing, 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.
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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 (e.g. raise the metabolism), while Yin foods are believed to decrease the body's heat (e.g. 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 eating too much Yin food might be lethargic or anemic.
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 |
|---|---|---|---|---|
| 燥火 | dry fire (yang) | causes dryness of skin, chapped lips, nose bleed etc. | chili pepper, deep fried food, beef jerky, lychee. | any yin or cooling food |
| 濕熱 | wet heat (yang) | causes mouth sore, urinary burning etc. probably due to the acidity or alkalinity. | mango, pineapple, cherry. | chrysanthemum, sugar cane (竹蔗), Imperata arundinacea (茅根), Prunella vulgaris L. (夏枯草) |
| 寒涼 | 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 |
| 滯 | blocking | cause indigestion, stomach gas etc. | all fibrous food, e.g. yam, chestnuts | haw (fruit 山楂), malt (麥芽) |
| 毒 | poisoning | causes pus or swelling in wound, outbreak of acnes, hemorrhoid etc. | duck, goose, bamboo shoot, all shellfish | abstinence at outbreak |
| 油膩 | greasy | causes gastric upset, runny stool, outbreak of acnes etc. | all greasy food, e.g. bacon etc. | abstinence at outbreak |
| 清涼 | clear cooling | mild yin type that counteract the dry fire type. Also listed as yin when overused. | beer, lettuce, sugar cane (竹蔗), Imperata arundinacea (茅根), American ginseng. | not needed if not overused |
| 滋潤 | nourishing | moisturizing, soothing | apple, pear, fig, winter melon, longan, Dioscorea opposita (淮山), lotus seed, lily bulb etc. | not needed |
| 補血益氣 | boosting | replenishes blood and Qi. Also listed as dry fire when overused. | Mutton, snake, wild games, beef, red dates (紅棗). | not needed if not overused |
| 行血活氣 | vigorating | circulating blood and Qi. | red wine, Korean ginseng. | not needed |
| 健脾, 開胃, 生津, 養心, 強筋, 強骨 etc. | generating, strengthening | improves various internal functions | various | not needed |
The yin yang type of each individual determines how susceptible the person is to these effects of food. A neutral person is generally healthy and will have strong reactions to these effects only after overconsumption of certain kind of food. A yang type person usually can eat all yin type food with no ill effect, but may easily get a nose bleed with small amount of yang type food. A yin type person is usually very unhealthy and is reactive to either yin or yang food. Boosting or nourishing type of food is needed to bring a yin person back to health.
Oral secretion of swiftlets, collected from the binding material of their nests.
Root of a plant that has the Yang properties.
Root of a plant similar to Korean ginseng, but it has the Yin properties.
Dried duck gizzards, watercress, almond kernels (南北杏陳腎西洋菜湯):