Chinese Nutrition Therapy by Jörg Kastner

By Jörg Kastner

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Extra resources for Chinese Nutrition Therapy

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Delaying eating and being able to digest food is better than eating too soon and not being able to digest. Digestive problems are accompanied by trouble, while good digestion frees a person from worry. ” Well-chewed food supports spleen qi, satisfies hunger more quickly, and prevents obesity. Tip: Chinese doctors recommend chewing each bite 10–15 times before swallowing. This prevents weight problems. “Stop when it tastes best” is a good basic principle for determining the right amount to eat. Sleepiness or a burdened feeling should not appear after a meal.

The amount of a physician’s annual salary was determined by the immaculate state of health displayed by their patients. The less their patients fell sick, the higher their salary. Acupuncture, moxibustion, phytotherapy, dietetics, and exercise (qi gong, tai chi) are the foundations of therapy in TCM. Even in its origins, dietetics was assigned a vital role in the treatment of disease. ” The famous physician Sun Si Miao of the Tang Dynasty (AD 618—907) further emphasized the important role of dietary therapy: “Dietary therapy should be the first step when one treats a disease.

Acrid flavors disperse spirit (shen), resulting in inner restlessness, hyperactivity, and sleep disorders. Via the engendering (sheng) cycle, kidney essence may overheat, causing exaggerated sexual desire, sexual compulsions. May weaken muscle tone and cause dryness in large intestine (constipation). The Five Flavors (Wu Wei) 27 Salty Flavor Sour moves inward and is healing for distracted, unfocused minds or restless lifestyles. Phase ! General Application Sour flavor is contraindicated when acute external weather conditions (wind–cold) impact the body.

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