Chinese medicine nutrition

Updated: Dec 31, 2021

This blog today is going to examine the principles of Chinese medicine nutrition; a practice of healing using natural foods and a central pillar of acupuncture or Chinese medicine treatment.

I use the analogy of the three-legged stool as acupuncture will help you, but often times fundamental changes to the other two legs, food and lifestyle, will enhance clinical results.

I am not a registered dietician. These principles are suggestions based on a Chinese medicine diagnosis and are used to enhance your treatment. For example, if you come in with period pains and we diagnose it is caused by "cold in the uterus" a Chinese medicine diagnosis we would advise that the following amendments should be made between treatments:

  • Avoidance of raw or cold foods

  • Avoidance of iced drinks

  • Avoidance of sitting on cold floors or submerging in cold water

  • Adding warming foods to your daily meals. This can be the nature of the food i.e. eating only cooked foods, or adding warming spices

For dietary advice please look for people who are registered with a regulatory body such as Tai Ibitoye

I hope you enjoy today's blog and if you have any questions at all please do not hesitate to send me a message, or add a comment below.

Love from Andrea


The history of Chinese medicine nutrition

The application of Chinese medicine nutrition has been noted as far back as 1000 BC with medicinal wine.

Recipes Worth a Thousand Gold, written by Sun Simiao in 654 AD contains the first recorded use of the term “food therapy,” and he hoped that people would first choose food over drugs when suffering from an ailment. Cardamom was noted in Recipes Worth a Thousand Gold to “cure heartburn and stomach ache, stop vomiting, and get rid of bad breath".

Scientists after the 1950s illuminated the active ingredients in cardamom oil, which were found to contain antioxidant, antispasmodic, anti-ulcer, and hepatic effects.