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Nutrition

Categorization (temperature, taste,

function) of foods

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Energetics of Food

Western Theory- analytical- Q uantitative

categorization- Carbohydrate- P rotein- Fat

- Vitamins- M inerals- Trace M ineral

Ea stern Theory- Q ualitative- H olistic Concept of Yin

and Yang- Thermal nature- Flavor of foods- M edicinal herbs

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4 basic criteria for energetic

classification of foods1. Therm al n a ture : Hot, Warm, Neutral, Cool,Cold

2 . Flav or : Sweet, Acrid, Sour, Bitter, Salty

3 . O rga n Network : SP, ST, LU, LI, KI, UB, LV, GB,HT, SI

4 . Di rect ion of Mo v ement : Upbearing, Floating,Downbearing, Falling

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Thermal Nature

Hot, Warm = YangCold, Cool = Yin

Neutral

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Hot Food

1. increase Yang, speed up Q i, activate, warm,disperse, move upward and outward, warm ZangFu, eliminate external and internal cold, mobilizedefense energy.

2 . Treat Cold symptom Ginger, Cinnamon,Lamb, Chili

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

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Warm Food

1. Warm Food strengthen Yang and Q i, warmthe body, Zang Fu, and warm and strengthenthe M iddle Jiao (middle burner)

2 . Treat cold symptom Fennel, Chicken, beef,oats

3 . Excess creates Yang repletion

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Neutral Food

1. Neutral foods build up Q i and body fluids,and stabilize and harmonize the body.

2 . Treat Q i deficiency Honey, Rice, Potatoes

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Cool Food

1. Cool Foods supplement body fluids (Jin Ye)and blood, slow down Q i, and clear Heat

2 . Treat Heat symptom Yogurt, soy milk,wheat

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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 Q i and Yang, andthoroughly cools down the body

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Yang Foods

Acrid spices ( pepper, garlic, cinnamon)M eat (beef, chicken, lamb)

CoffeeAlcoholOats

Cherry, Peach

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Yin Foods

Cooling and Soothing effect

Dairy productsFruitM ineral WaterTomatoWheatPork

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Q uestion

If patient has S/S, which type of foods isrecommended?

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, frequenturination

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Five Flavors (Wu Wei)

Sweet

Acr idSal ty

Sour

Bitter

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Sweet FlavorEa rth ( SP/S T)Warming, strengthening,harmonizing, relaxing andmoistening

-- Craving for Sweet-- following heavy physical,emotional, or mentalexertion

AlmondAppleAniseBarleyBananaBeef ButterCarrot

CheeseChickenCornDuck

EggplantFigM ilkM illetOatsPorkPotatoP umpkin

PearRiceSpinachWheat

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almond Anise

millet

OatsWheat Rice

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Wheat

The en d osperm this isthe main source of energy

The bra

n this includesvitamins, minerals and iswhere you will find thefiber

The germ there is morevitamins and minerals inthis part.

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Wu Xiang ( Fi v e-sp ice pow d er)

Star anise

Fennel seed (Xiao Hui Xiang)Cloves (Ding Xiang)Cinnamon sticks (Rou Gui)

Pepper ( Hu Jiao)

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Acrid Flavor

Met al ( LU / LI )M ove Q i, invigorateenergy circulation, loosenstagnation, disperses,open pores, release theexterior and produceperspiration

** People with heatsymptoms should avoidacrid flavors!!

CeleryChiliCinnamon

FennelGarlicGingerKohlrabi

Onion

PaprikaRadishesThymeWatercress

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Fennel : Xiao Hui Xiang

Kohlrabi (German turnip)

Cayenne chili pepper

w atercress

Thyme

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Salty Flavor

Wa ter ( KI / UB )Cools, moistens,downbears, softens,

loosens

CrayfishDuckHamOysterOctopusPorkP

igeonSaltSoy Sauce

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C rayfish

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Sour Flavor

Woo d ( LV/ GB )

Astringent, gathers andpreserves fluids

Sour flavor iscontraindicated whenacute Wind -cold

condition- No lemon tea duringacute wind -cold symptom

Adzuki beans(red bean)AppleApricotGrapeKiwiLemon

M angoOrangeP lum

P ineappleCheeseCurd cheeseFarmer s cheese

Cream CheeseTomatoM ilk

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Y kan ( , Y kan)

M angoApricot

Curd Cheese

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Bitter Flavor

Fire ( HT / SI )Drying, hardening,downbearing

Too much- Bitter -cool ( Epsomsalt) diarrhea- Bitter - warm (Coffee)dehydrate (dry skin)

BasilChicoryCelery

CoffeeDandelionLettuceParsleyTeaTobacco

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B asil

Chicory

Celery

Dandelion

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Flavor Zang Fu organ

Sp leen

AniseBeef

Ca rrots

ChickenFi g

HoneyM ill et

Stom a ch

Beef

Ca rrots

Chamomile teaChicken

Corn

FennelFi g

OatsP

orkRiceSalmon

HoneyM i ll etPorkRiceTrout

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Flavor Zang Fu organ

Lung

AlmondDuckGarlicRaddishPepperPeppermint teaWatercress

La rge Intest ine

BananaCornPepper

SpinachTofu

Wheat Germ

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Flavor Zang Fu organ

Kid neyChestnutGrape

LambM illetOatsOyster

P lumRaspberryVenison

Ur in a ry B la dd erFennelParsley

Squid

WheatWalnuts

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Flavor Zang Fu organ

Liv erAlcoholCelery stalks

EelLiverGarlicLemon

Peppermint teaRyeWheat

Gall Bla dd erBelgian endiveM ung Bean

PeachRye

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Flavor Zang Fu organ

He a rt

AlcoholBlack teaChiliCoffeeDandelion

GentianWheat

Sm all Intest ine

Green lettuceM ushroomSnailSpinach

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Q i movement caused by foodF lo a t ing

Fall ing Mo v ement

Upbe a r ing Mo v ement

D ownbe a r ing Mo v ement

Cinnamon, Pepper, Alcoholic beverage

Green Onion, Garlic, Alcoholic

Yogurt, Lemon

Crayfish, Epsom Salt

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Cooking M ethods

Coo ling Cook ing Metho d s

- Blanching- Steaming- Salting( P ickling)- Boiling in plentiful water- preparation usingrefreshing ingredients suchas fruits, tropical fruit orsprout

Wa rm ing Cook ing Metho d s

- Grilling- Frying- Roasting- Smoking- Searing- Baking-

Long simmering in liquid- Cooking with alcohol- Using hot or warmingspices

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