"Food is thy medicine" is something that Traditional Chinese Medicine (TCM) emphasizes greatly. In fact, when used correctly, the food itself can sometimes be all the medicine you need. But, just like how you have to eat medicine that targets your unique medical condition, in order to for food therapy to take maximum effect, it is important to understand the nature of the food and eat according to your unique body constitution. To read more about why your body constitution matters, check out this article.
The Classification of Food in TCM
In TCM, food is classified according to its energetic properties, which are the 4 Energies (四气 “𝘴𝘪𝘲𝘪”)and 5 Flavours (五味 “𝘸𝘶𝘸𝘦𝘪”). This is different from how western nutrition groups its food into protein, carbohydrate, vitamins, or fats.
The 4 natures are namely: cold, cool, warm, and hot. "Neutral”, which has no energetic temperature property, is also classified under “𝘴𝘪𝘲𝘪”. The nature of food is not classified based on their actual temperature, but rather by the effects they have on one’s body after consumption. If someone continually consumes only one type of food, it will create an imbalance in their body. When the body is imbalanced, heaty symptoms like constipation and ulcers or cold symptoms like runny nose with clear or white phlegm might surface.
Hot and warm foods are on the same spectrum that differs by the degree of heat it brings to the body. Ginger, chilli and fried foods are examples of foods that warm up the body. These foods are often used to dispel coldness and improve blood and qi circulation.
On the other hand, cold or cool foods such as mung beans, watermelon, salad and green tea cool down our bodies. These foods generally help to clear heat and eliminate toxins.
Last but not least, there are also foods that have a neutral nature such as grains, eggs, white fungus and Chinese yam. Some of these foods are highly nutritious and are top choices for food therapy or regular health maintenance.
The five flavors and their correlating five elements were first documented in China over 2000 years ago in "Huangdi Neijing” or “The Yellow Emperor's Classic of Internal Medicine”.
Herbs and food are classified into five (or sometimes six) flavors with their unique characteristics and functions for health in TCM. The sweet, bitter, sour, acrid, salty, and bland (sixth one) flavor has its own therapeutic effect upon the body’s system.
The flavors do not necessarily represent the herb/food’s actual taste (although sometimes it might coincide), and each herb/food can have more than one TCM flavor.
Here is a quick overview of the functions of each TCM flavour:
Sweet – Associated with earth and late summer, sweet foods are mainly associated with the spleen. These foods generally help to nourish, harmonize and moisten the body.
Salty – Associated with water and the winter season, salty foods are mainly associated with the kidney. Most of these foods dissolve stagnation, moistens and offers strength to the body.
Spicy/Acrid/Pungent – Associated with metal and autumn, these foods are mainly associated with the lungs. When consumed in moderation, they disperse energy & promotes blood and qi circulation.
Bitter – Associated with fire and early to mid-summer, bitter foods are mainly associated with the heart. These foods help to clear heat, dry dampness and has a draining effect to clear toxins in our body.
Sour – Associated with wood and spring, sour foods are mainly associated with the liver. Sour foods help to stimulate contraction, stabilise and stop abnormal leakages from our body.
Maintenance tips
General tips for long-term health maintenance can be summarised into 2 words: balance and fit. In Chinese Medicine, we believe that achieving balance is the key to longevity and good health, and knowing what is the right fit for your body is imperative. That's where your body constitution comes into play. Find out what is your body constitution and how you can maintain it here.
Comments