Chinese dietetics

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The Chinese dietetics , also known as Chinese Nutrition and Nutritional Therapy ( Chinese  中醫食療  /  中医食疗 , Pinyin Zhongyi Shiliao or 中醫藥膳  /  中医药膳 , Zhongyi Yaoshan ), is one of the five main therapeutic methods of traditional Chinese medicine (TCM) - together with Chinese drug therapy , acupuncture , Tuina and the Chinese movement therapies Qigong and Taijiquan .

It is based on the theories of Chinese medicine and especially on the herbalistic tradition - 本草 , běncǎo  - " herbs , medicinal plants". Just like Chinese medicines, foods are also qualified by tastes (spicy, sweet, neutral, sour, bitter, salty) and temperature behavior (cold, cool, neutral, warm, hot). In addition, medicinal products and foodstuffs are assigned a reference to certain functional groups or channels as well as a tendency to act (uplifting, acting on the "surface", lowering, acting in depth).

Depending on the respective disease-causing factors, appropriate foods are selected for the therapy, which are as fresh as possible and unencumbered, usually gently prepared using simple methods, e.g. B. porridges, soups, steamed foods, decoctions.

Chinese dietetics is used not only to treat existing diseases, but also to keep people healthy. In comparison to Western nutritional therapy, which is based on the analysis of the nutrients contained in the individual foods and is essentially limited to the representation of quantitative relationships, Chinese dietetics describes the qualitative effects of foods and their regulatory and functional aspects. Both approaches can complement each other.

Chinese dietetics has nothing to do with the " five-element diet " developed in the West .

See also


Web links

Individual evidence

  1. bencao (本草). In: Retrieved June 1, 2016 (Chinese, English).
  2. bencao (本草). In: . Retrieved June 1, 2016 (Chinese, German).