Chinese food therapy
Chinese food therapy (simplified Chinese: 食疗; traditional Chinese: 食療; pinyin: shíliáo; lit. 'food therapy', also called nutrition therapy and dietary therapy) is a mode of dieting rooted in Chinese beliefs concerning the effects of food on the human organism,[1] and centered on concepts such as seasonal eating and in moderation.[2][3][4] Its basic precepts are a mix of Taoist Wuxing and eight principle theory that are concepts drawn from the modern representation of traditional Chinese medicine.
"Dietary therapy" and "food therapy" redirect here. For science-based dietary modification to treat or prevent disease, see medical nutrition therapy.Alternative medicine
Health claims relating to Chinese diet
Food therapy has long been a common approach to health among Chinese people both in China and overseas, and was popularized for western readers in the 1990s with the publication of books like The Tao of Healthy Eating (Flaws 1995a) and The Wisdom of the Chinese Kitchen (Young 1999).[5]
Later history[edit]
An abundant literature developed in China around the medicinal uses of food. A mid-ninth-century work, now lost, called Candid Views of a Nutritionist-Physician (simplified Chinese: 食医心鉴; traditional Chinese: 食醫心鑑) discussed how food could treat various disorders, while several works from the Song dynasty (960–1279) explained how to feed the elderly to extend their life.[19]
In the early 14th century, Hu Sihui, who served as Grand Dietician (simplified Chinese: 饮膳太医; traditional Chinese: 飲膳太醫; pinyin: yǐnshàn tàiyī) at the court of the Mongol Yuan dynasty (1260–1368), compiled a treatise called Yinshan zhengyao, or Proper and Essential Things for the Emperor's Food and Drink (Chinese: 饮膳正要; pinyin: yǐnshàn zhèngyào), which is still recognized in China as a classic of both materia medica and materia dietetica.[20] Influenced by the culinary and medical traditions of the Turko-Islamic world and integrating Mongol food stuffs like mutton into its recipes, Hu's treatise interpreted the effects of food according to the scheme of correspondences between the five phases that had recently been systematized by northern Chinese medical writers of the Jin dynasty (1115–1234) and Yuan eras.[21] Before that period, food materials had not yet been comprehensively assigned to the five flavors systematically correlated with specific internal organs and therapeutic effects.[22]
Chinese understandings of the therapeutic effects of food were influential in East Asia. Cited in Japanese works as early as the 10th century, Chinese dietary works shaped Korean literature on food well into the Joseon period (1392–1897).[23] In the late 17th and early 18th centuries, the imperial court of the Qing dynasty (1644–1912) ordered several works on Chinese food therapy translated into Manchu.[24]
Main tenets[edit]
Although the precepts of Chinese food therapy are neither systematic nor identical in all times and places, some basic concepts can be isolated.[25] One central tenet is that "medicine and food share a common origin", and that food materials can therefore be used to prevent or treat medical disorders.[26] Like medicinal drugs, food items are classified as "heating" (热; 熱; rè) or "cooling" (凉; 涼; liáng).[27] In popular understanding, "heating"[28] food is typically "high-calorie, subjected to high heat in cooking, spicy or bitter, or 'hot' in color (red, orange)", and includes red meat, innards, baked and deep-fried goods, and alcohol.[29] They are to be avoided in the summer and can be used to treat "cold" illnesses like excessive pallor, watery feces, fatigue, chills, and low body temperature caused by a number of possible causes, including anemia. Green vegetables are the most typical "cooling" or "cold" food, which is "low-calorie, watery, soothing or sour in taste, or 'cool' in color (whitish, green)". They are recommended for "hot" conditions: rashes, dryness or redness of skin, heartburns, and other "symptoms similar to those of a burn", but also sore throat, swollen gums, and constipation.[25]
In more systematic understandings, each medicine or food item has one of five flavors: sour, sweet, bitter, pungent (or "acrid"), and salty.[30] Besides describing the taste of food, each of these "flavors" purportedly has specific effects on particular viscera. The sour flavor, for instance, has "constriction and emollient effects" and "can emolliate the liver and control diarrhea and perspiration", whereas "bitter" food can "purge the heart 'fire', reduce excessive fluids, induce diarrhea, and reinforce the heart 'Yin'".[31]
Scientific assessments[edit]
Historically, there have been few studies in English literature about the practice of Chinese food therapy.[31] The qualitative and conceptual diagnosis of Yin deficiency in Chinese medicine points to the signs and symptoms that characterise and classify as hypertension in the western medical system,[3][31][32] There are examples of western diets based on mixed nutritious foods and demonstrated to have health effects by extensive clinical research, such as the DASH diet or Mediterranean diet.that mirror the Asin foundational diets that tend to include leafy greens, legumes, vegetables, soy foods, whole grains, herbs and spices. Fish or shellfish and moderate portions of eggs, poultry, Infrequent servings of red meats and sweets[33] [31][34][35][36]