Chinese diets
What are the Chinese diets?
Health in China has always been oriented towards disease prevention and the search for a healthy and harmonious existence. Diet plays a fundamental role. A daily diet, preventive, that anyone can apply to stay in shape.
The Chinese diet is the result of thousands of years of experience. It is based on the precise knowledge that had some Chinese sages observing nature. Legend has it that the Tao fathers have an obsession -> immortality.
The Chinese diet is primarily designed to maintain health, from the basic principles of Traditional Chinese Medicine (TCM). “Medicine and food are from the same source,” says a Chinese proverb. This diet is also one of the five practices of TCM, the other four being acupuncture, Chinese medicine, Tui Na massage and energy exercises (Qi Gong and Taijichuan).
Properties of food
Chinese tradition has learned to recognize the subtle properties of food by following the laws of Yin and Yang and the Five Movements. She classified them according to the following properties:
Prevention is the key word in traditional Chinese medicine, diet plays a big role. Each food or drink that enters our body can participate in its balance or its imbalance.
The nature of a food
The nature of a food corresponds, among other things, the thermal effect and physiological that occurs in the body, regardless of its temperature at the time of absorption. It induces either heat or freshness in the body, whether it is neutral. Arguably the type of warm or hot food have the effect of increasing the metabolic activity and strengthen Yang energy while cool or cold type foods have the ability to “cool the heat,” slow down reactions of the body and sustain energy Yin. Although they have other properties, neutral type of food have no thermal effect and should make up an important part of the meal, as they nourish and strengthen the body without destabilizing it.
All types usually need to be present in food, but usually in proportions that differ according to the constitution of each.
Examples of foods according to their nature:
Cold: asparagus, celery, tomato, banana, crab.
Fees: eggplant, wheat, apple, duck, oyster.
Neutral: cabbage, peanut, plum, butter, pudding.
Warm: pumpkin, apricot, onion, beef, chicken.
Warm: spirits, dry ginger, chilli, pepper.
The flavor of food
Each flavor (spicy, sweet, bitter, sour, salty) feeds an organ (or meridian) accurate. The harmony of flavors is key to balance, because lacking a flavor induced malnutrition whole class of functions. In return, the excess flavor turns against the energy of the Body which it is associated. Note however that a food often has several flavors, tastes somewhat or very marked. If all the flavors are present, it is a good diet. Vary the flavors!
Examples of foods according to their taste:
Piquant: onion, radish, soybean oil, coriander.
Soft beef, quail, carrot, tofu, licorice.
Amer: pork liver, lettuce, rhubarb, vinegar.
Acid: cheese, tomato, cherry, grape.
Salted duck, crab, soy sauce, seaweed.
The form of a food
The shape of a food corresponds to its color (green, red, yellow, white, black), consistency (hard, fibrous, fleshy, crunchy, soft) and its degree of hydration (wetting or drying). If the color harmony of a meal mostly plays on the pleasure (important for proper digestion), the consistency of the food will determine how to chew, swallow and assimilate their energy; a balance between different consistencies is therefore desirable. As to the degree of hydration, say hydrating foods are essential to renew the body fluids, but should not be taken in excess, at the risk of causing moisture problems and mucus.
The vitality of a food
The vitality of a food depends on its freshness, if seasonal, unprocessed and not frozen. Vegetables and fruits grown out of season benefit from artificial help and create nutritional deficiencies due to aboveground crops, pesticide products, artificial lights and heaters. They can cause a weakening of immune defenses.
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