Chinese Nutrition Therapy E-Book

Joerg Kastner

• Herausgeber: Thieme
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 472

Veröffentlichungsjahr: 2021

Beschreibung

Let food be your medicine and medicine be your food – Hippocrates, ca. 460–ca. 370 BC

For millennia, the Chinese have taught that a balanced and nutritious diet is an integral part of maintaining good health while healing a wide range of disorders. Here, in a new and third edition of the acclaimed Chinese Nutrition Therapy, the author further demystifies Chinese dietetics, one of the pillars of Traditional Chinese Medicine (TCM).

Joerg Kastner's introduction to the principles of TCM and the "energetics" of foods emphasizes a holistic approach throughout, providing readers with tools for integrating the principles of Chinese dietetics into their daily lives. Included are a comprehensive classification of more than 300 readily available foods such as vegetables, grains, herbs and spices, fruits, meat and poultry, seafoods, dairy products, oils and fats, and nuts and seeds. Many clinical examples and treatment suggestions artfully combine Western medical conditions with Chinese diagnostic and therapeutic techniques.

The explanation of causes of diseases, the different symptoms, and lists of recommended foods and foods to avoid are supplemented by advice on appropriate acupuncture treatments.

The third edition has been expanded with chapters covering allergies, food sensitivities, dietary support in oncologic cases, fasting, "superfoods," and smoothies. Where appropriate, bridges have been constructed between the paradigms of TCM and those of contemporary scientific medicine. The section "Food Classification" has been developed further to include more detail and many more foods.

Highlights

• Descriptions of Chinese dietetics in practice and discussions of dietary factors, such as seasonal adaptations and differing requirements for children and seniors
• Practical tips on how to adapt Chinese nutrition therapy to Western products and cooking methods
• Clinical examples covering the major organ systems
• A handy "A to Z" list of common foods and their healing characteristics

User-friendly Chinese Nutrition Therapy is an essential reference for students and practitioners of TCM, likewise to be valued by nutritionists, dieticians, physicians, and anyone interested in living a long and healthy life.

This book includes complimentary access to a digital copy on https://medone.thieme.com.

Leseprobe

Chinese Nutrition Therapy

Dietetics in Traditional Chinese Medicine (TCM)

Jörg Kastner, MD, LAc

Private Practice

Lünen, Germany

Third Edition

ThiemeStuttgart • New York • Delhi • Rio de Janeiro

Library of Congress Cataloging-in-Publication Data is available from the publisher.

Original translator: Johanna Cummings-Pertl, Ukiah, California, USA

Updates to 2nd and 3rd editions translated by:

Sabine Wilms, PhD, Langley, Washington, USA

Jörg Kastner, MD, LAc

www.kastner-medizin.de

© 2021. Thieme. All rights reserved.

Georg Thieme Verlag KG

Rüdigerstraße 14, 70469 Stuttgart

Germany

www.thieme.de

Cover design: © Thieme

Cover image source — the cover image was composed by

Thieme using the following images:

Beet © Printemps/stock.adobe.com

Rolled oats © Natallia/stock.adobe.com

Nuts © karepa/stock.adobe.com

Goji berries © Soyka/stock.adobe.com

Coriander © Elena Schweitzer/stock.adobe.com

Typesetting by Thomson Digital, India

Printed in Germany by Beltz Grafische Betriebe

ISBN 978-3-13-242377-0

Also available as an e-book:

eISBN 978-3-13-242378-7

Important note: Medicine is an ever-changing science undergoing continual development. Research and clinical experience are continually expanding our knowledge, in particular our knowledge of proper treatment and drug therapy. Insofar as this book mentions any dosage or application, readers may rest assured that the authors, editors, and publishers have made every effort to ensure that such references are in accordance with the state of knowledge at the time of production of the book.

Nevertheless, this does not involve, imply, or express any guarantee or responsibility on the part of the publishers in respect to any dosage instructions and forms of applications stated in the book. Every user is requested to examine carefully the manufacturers’ leaflets accompanying each drug and to check, if necessary in consultation with a physician or specialist, whether the dosage schedules mentioned therein or the contraindications stated by the manufacturers differ from the statements made in the present book. Such examination is particularly important with drugs that are either rarely used or have been newly released on the market. Every dosage schedule or every form of application used is entirely at the user’s own risk and responsibility. The authors and publishers request every user to report to the publishers any discrepancies or inaccuracies noticed. If errors in this work are found after publication, errata will be posted at www.thieme.com on the product description page.

Some of the product names, patents, and registered designs referred to in this book are in fact registered trademarks or proprietary names even though specific reference to this fact is not always made in the text. Therefore, the appearance of a name without designation as proprietary is not to be construed as a representation by the publisher that it is in the public domain.

This book, including all parts thereof, is legally protected by copyright. Any use, exploitation, or commercialization outside the narrow limits set by copyright legislation, without the publisher’s consent, is illegal and liable to prosecution. This applies in particular to photostat reproduction, copying, mimeographing or duplication of any kind, translating, preparation of microfilms, and electronic data processing and storage.

For Luisa and Max

Contents

Preface to the Third Edition

Preface to the Second Edition

Acknowledgments

Structure and Use of This Book

Part 1: Theory

1A:       Introduction to the Basic Principles of Traditional Chinese Medicineand Chinese Dietetics

1           Yin and Yang

2           Therapeutic Principles of TCM

2.1        Yin and Yang Are Opposites

2.2        Yin and Yang Are Divisible but Inseparable (Yin Yang Ke Fen Er Bu Ke Li)

2.3        Yin and Yang Are Rooted in Each Other (Yin Yang Hu Gen)

2.4        Yin and Yang Counterbalance Each Other (Yin Yang Zhi Yue)

2.5        Yin and Yang Mutually Transform Each Other

3           The Five Phases (Wu Xing)

4           The Five Basic Substances

4.1        Life Force— Qi

4.1.1     Function

4.1.2     Dysfunction

4.2        Congenital Essence— Jing

4.2.1     Function

4.2.2     Dysfunction

4.3        Blood—Xue

4.3.1     Function

4.3.2     Dysfunction

4.4        Spirit—Shen

4.4.1     Function

4.4.2     Dysfunction

4.5        Body Fluids—Jin Ye

4.5.1     Function

4.5.2     Dysfunction

5           Causes of Diseases

5.1        External Bioclimatic Factors or Impediments

5.1.1     Wind

5.1.2     Cold

5.1.3     Dampness

5.1.4     Heat

5.1.5     Dryness (Zao)

5.2        Internal Factors, “The Five Minds (Emotions)” (Wu Shi)

6           Traditional Chinese Nutrition Theory

6.1        The Qi Energy Concept of TCM

6.1.1     Congenital Constitution Essence (Jing)

6.1.2     Gu Qi (Drum Qi, or Food Qi)

6.1.3     Ancestral (Air) Qi (Zong Qi)

7           Function of the Triple Burner (San Jiao)

7.1        The Upper Burner: Heart, Lungs, Pericardium (Upward from Diaphragm)

7.2        The Center Burner: Spleen, Pancreas, Stomach (Between Diaphragm and Navel)

7.3        The Lower Burner: Liver, Kidney, Bladder, and Intestine (Downward from Navel)

1B:       Methodology of Nutritional Therapy

8           Energetics of Food

9           Energetic Thermal Nature

9.1        Hot

9.2        Warm

9.3        Neutral

9.4        Cool

9.5        Cold

9.6        “Yang Foods”

9.6.1     Qi Vacuity

9.6.2     Yang Vacuity

9.7        “Yin Foods”

9.7.1     Yin Vacuity

9.7.2     Yang Repletion

10         The Five Flavors (Wu Wei)

10.1      Sweet Flavor

10.2      Acrid Flavor

10.3      Salty Flavor

10.4      Sour Flavor

10.5      Bitter Flavor

11         Flavor Association with Organ Networks

11.1      Example: Carrot

11.2      Qi Movement Caused by Food: Food Direction

11.2.1   Upbearing Movement

11.2.2   Floating Movement

11.2.3   Downbearing Movement

11.2.4   Falling Movement

12         Influencing the Thermal Nature of Foods

12.1      Cooling Cooking Methods

12.2      Warming Cooking Methods

13         Cooking Methods in Detail

13.1      Baking

13.2      Blanching

13.3      Frying and Roasting

13.4      Steaming

13.5      Grilling/Broiling/Barbecue

13.6      Boiling/Simmering

13.7      Cooking with Alcohol

13.8      Boiling with Plentiful Water

13.9      Cooking with Cooling Ingredients (e.g., Fruit, Sprouts)

13.10    Slow, Gentle Frying (Braising)

13.11    Salting (Pickling in Brine)

13.12    Smoking

13.13    Seasoning

14         Green Smoothies in TCM

14.1      Introduction

14.2      Notes and Tips for Clinical Practice

14.2.1   Amount

14.2.2   Shelf Life and Storage

14.2.3   Conclusion

14.3      Basic Ingredients

14.4      Other Ingredients (Recommended by the Season, in Relation to Central Europe)

14.5      For Beginners

14.6      For People with More Experience

14.7      Basic Recipe for Approximately 1.5 Liters/Quarts Smoothie

14.8      Additional Tips

15         Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water)

16         Fasting

16.1      Introduction

16.2      Common Indications

16.3      General Recommendations for Fasting in Accordance with TCM Criteria

16.3.1   Preparation

16.4      Physical Activity

16.5      Total Fasting

16.6      How to Practice Total Fasting

16.6.1   Purification Stage

16.6.2   Fasting Stage

16.6.3   Build-up Stage

16.7      Concluding Remarks

Part 2: Chinese Dietetics in Practice

17         Basic Recommendations of Chinese Dietetics

17.1      The Path to Healthy Eating Habits

17.2      Inner Attitude and Environment

17.2.1   Eating with Enjoyment and in a Relaxed Atmosphere

17.3      General Recommendations

17.3.1   Cooking Methods

17.3.2   Food Quantity

17.3.3   Food Quality

17.3.4   Flavor

17.3.5   Energetic Thermal Quality

18         Special Significance of the Earth Phase

18.1      “Strengthening the Inner Center”

19         Nutrition and Daily Rhythms

19.1      Breakfast

19.2      Lunch

19.3      Evening Meal/Dinner

20         Nutrition and Seasonal Rhythms

20.1      Spring

20.2      Summer (Hot Season)

20.3      Autumn

20.4      Winter (Cold Season)

21         Nutrition and Pathogenic Factors

21.1      Cold

21.2      Heat

21.3      Dampness

21.4      Dryness

21.5      External Wind

21.5.1   Wind–Cold

21.5.2   Wind–Heat

21.6      Internal Wind

22         Nutrition and the Human Life Cycle

22.1      Children and Young People

22.2      Midlife

22.3      Older People

Part 3: Practical Application of Chinese Dietetics

3A:       General Applications of Chinese Dietetics

23         Practical Guidelines for Giving Nutritional Advice

23.1      The Role of Chinese Nutritionin Traditional Chinese Medicine (TCM)

23.2      General Indications for Chinese Dietetics

23.3      Do Not Worry about Dogmatism

23.3.1   Tips for Giving Nutritional Advice

23.4      General Nutritional Recommendations (for Sharingwith Patients)

23.5      Application Areas

23.5.1   Application Goal: Prevention

23.5.2   Application Goal: Therapy

23.6      General Qi Vacuity

23.6.1   Prevention

23.7      General Yang Vacuity

23.7.1   Prevention

23.8      General Yin Vacuity

23.8.1   Prevention

23.9      Yin Repletion (Excess) and Dampness

23.9.1   Prevention

23.10    Yang Repletion (Excess) Conditions

23.10.1 Prevention

23.11    Blood Vacuity (Xue Xu)

23.12    Strengthening Defense Qi (Wei Qi)

23.13    Supplementing Lung Qi

23.14    Dampness and Phlegm Conditions

3B:       Application of Chinese Dietetics for Specific Conditions

24         Organ Network;

• Spleen/Pancreas–Stomach

• Earth Phase

24.1      Bowel (Zang Organ): Spleen/Pancreas SP

24.2      Viscera (Fu Organ): Stomach (Wei) ST

24.3      Tasks and Functions of Spleen/Pancreas and Stomach

24.3.1   Governance of Body Fluids and Liquids

24.3.2   Production and Retention of Blood

24.3.3   Governance of Connective Tissue

24.4      Special Diet for Spleen/Pancreas–Stomach Network

24.5      Spleen Syndromes and Chinese Nutrition

24.5.1   Spleen Qi Vacuity (Pi Qi Xu)

24.5.2   Spleen Yang Vacuity (Pi Yang Xu)

24.6      General Causes of Stomach Dysfunction

24.7      Stomach Syndromes and Chinese Nutrition

24.7.1   Stomach Qi Vacuity (Wei Qi Xu)

24.7.2   Stomach Yin Vacuity (Wei Yin Xu)

24.7.3   Stomach Qi Vacuity with Cold (Wei Qi Xu Han)

24.7.4   Food Stagnating in the Stomach (Shi Zhi Wei Wan)

24.7.5   Stomach Fire (Wei Re)

25         Organ Network

• Lung–Large Intestine

• Metal Phase

25.1      Bowel (Zang Organ): Lung (Fei), LU

25.2      Viscera (Fu Organ): Large Intestine (Da Chang)

25.3      Nutrition and Organ Network

25.4      Lung Syndromes and Chinese Nutrition

25.4.1   Lung Qi Vacuity (Fei Qi Xu)

25.4.2   Phlegm–Damp Obstructing the Lung (Tan Shi Zu Fei)

25.4.3   Lung Yin Vacuity (Fei Yin Xu)

26         Organ Network

• Kidney–Bladder

• Water Phase

26.1      Bowel (Zang Organ): Kidney (Shen), KI

26.2      Viscera (Fu Organ): Bladder (Pang Guang)

26.3      Kidney Syndromes and Chinese Nutrition

26.3.1   Kidney Qi Vacuity (Shen Qi Xu)

26.3.2   Kidney Yang Vacuity (Shen Yang Xu)

26.3.3   Kidney Yin Vacuity (Shen Yin Xu)

26.4      Kidney Yin Vacuity (Shen Yin Xu), Heart Yin Vacuity (Xin Yin Xu), Noninteraction of the Heart and Kidney (Xin Shen Bu Jiao)

27         Organ Network:

• Liver–Gallbladder

• Wood Phase

27.1      Bowel (Zang Organ): Liver (Gan), LR

27.2      Viscera (Fu Organ): Gallbladder (Dan), GB

27.3      Nutrition and Organ Network

27.4      Liver Syndromes and Chinese Nutrition

27.4.1   Binding Depression of Liver Qi (Gan Qi Yu Jie)

27.4.2   Ascendant Liver Yang (Gan Yang Shang Kang)

27.4.3   Liver Fire Flaming Upward (Gan Huo Shang Yan)

27.4.4   Liver Yin Vacuity (Gan Yin Xu)

27.4.5   Liver Blood Vacuity (Gan Xue Xu)

28         Organ Network

• Heart–Small Intestine

• Fire Phase

28.1      Bowel (Zang Organ): Heart (Xin), HT

28.2      Viscera (Fu Organ): Small Intestine (Xiao Chang)

28.3      Nutrition and Organ Network

28.4      Heart Syndromes and Chinese Nutrition

28.4.1   Heart Yang Vacuity (Xin Yang Xu)

28.4.2   Heart Blood Vacuity (Xin Xue Xu)

28.4.3   Heart Yin Vacuity (Xin Yin Xu)

28.4.4   Heart Fire Flaming Upward (Xin Huo Shang Yan)

Part 4: Food Classification

29         Vegetables

29.1      Bamboo Sprouts

29.2      Cabbage

29.3      Carrots

29.4      Celery (Stalk or Root)

29.5      Chinese Cabbage (Napa Cabbage)

29.6      Cucumber

29.7      Dandelion

29.8      Eggplant (Aubergine)

29.9      Fennel

29.10    Green Onions (Spring Onions)

29.11    Leek

29.12    Lettuce

29.13    Lotus Root

29.14    Onion

29.15    Potato

29.16    Pumpkin

29.17    Spinach

29.18    Sweet Potato

29.19    Tomato

29.20    White Cabbage

29.21    Yam (Root)

30         Grains and Soy

30.1      Amaranth

30.2      Barley

30.3      Buckwheat

30.4      Corn

30.5      Millet

30.6      Oats

30.7      Rice (White and Brown)

30.8      Rye

30.9      Soybean, Black

30.10    Soybean, Yellow

30.11    Spelt

30.12    Wheat

31         Spices, Herbs, Sweeteners, Condiments

31.1      Cardamom

31.2      Chili

31.3      Cinnamon

31.4      Coriander

31.5      Curcuma/Turmeric

31.6      Ginger, Fresh or Dried

31.7      Garlic

31.8      Mushrooms

31.9      Nutmeg

31.10    Pepper (Seasoning)

31.11    Salt

31.12    Seaweed (General)

31.13    Soy Sauce

31.14    Sweeteners: Brown or Whole Cane Sugar

31.15    Sweeteners: Honey

31.16    Sweeteners: Malt Sugar–Maltose–Malt Syrup

31.17    Sweeteners: White Sugar

31.18    Vinegar

32         Fruit

32.1      Apple

32.2      Apricot

32.3      Banana

32.4      Cherry

32.5      Goji Berries

32.6      Grapefruit, Pomelo

32.7      Grapes

32.8      Kiwi

32.9      Lemon

32.10    Mulberries

32.11    Orange

32.12    Peach

32.13    Pear

32.14    Pineapple

32.15    Plum

32.16    Pomegranate

32.17    Watermelon

33         Meat and Poultry

33.1      Beef

33.2      Beef Liver

33.3      Chicken

33.4      Chicken Liver

33.5      Duck

33.6      Lamb, Mutton, Sheep

33.7      Pork

33.8      Rabbit/Hare

33.9      Venison (Deer)

34         Fish/Seafood

34.1      Anchovies

34.2      Carp

34.3      Crab

34.4      Eel

34.5      Herring

34.6      Mackerel

34.7      Mussels

34.8      Oysters

34.9      Prawns/Crayfish/Lobster

34.10    Sardines

34.11    Squid, Octopus

34.12    Trout

34.13    Tuna

35         Dairy Products, Eggs, Oils, and Fats

35.1      Butter and Cream

35.2      Cow’s Milk

35.3      Cow’s Milk Cheese

35.4      Chicken Eggs

35.5      Goat’s and Sheep’s Milk

35.6      Goat’s and Sheep’s Milk Cheese

35.7      Peanut Oil

35.8      Sesame Oil

35.9      Soybean Oil

35.10    Yogurt

36         Nuts and Seeds

36.1      Almonds

36.2      Black Sesame

36.3      Chestnut

36.4      Fennel Seeds

36.5      Hazelnut

36.6      Peanut

36.7      Pine Nut

36.8      Sunflower Seeds

36.9      Walnut

37         Alcoholic Beverages, Coffee, and Tea

37.1      Alcoholic Beverages

37.2      Coffee

37.3      Tea

38         Superfoods and Yangsheng in Chinese Dietetics

38.1      Top Ten Superfoods

38.2      Superfoods with a Large Amount of Phytochemicals

38.3      Superfoods with High Antioxidant Potential

38.4      Superfoods with a High Content of Unsaturated Fatty Acids, Omega-3 Fatty Acids

38.5      Yangsheng and General Dietary Recommendations in Chinese Dietetics

38.6      Important Foods in Chinese Dietetics, Energetic Superfoods

38.7      General Recommendations for Preventative Care According to Chinese Dietetics

Part 5: Clinical Examples

39         Respiratory Tract Disorders

39.1      Main Symptom: Colds

39.1.1   Acute Case of Flu

39.1.2   Acute Bronchitis

39.1.3   Bronchitis, Sinusitis with Yellow Secretion

39.2      Bronchitis/Chronic Bronchitis

39.2.1   Chronic Lung Function Impairment; Recurrent Bronchitis/Chronic Bronchitis

39.2.2   Chronic Bronchitis with Phlegm Production (and Phlegm Retention in Lung)

39.2.3   Chronic Bronchitis, Constitutional Lung Disorder

39.3      Main Symptom: Cough

39.3.1   Acute Weak Cough

39.3.2   Acute Severe Cough

39.3.3   Chronic Cough with Sputum

39.3.4   Chronic Dry Cough

39.4      Main Symptom: Sore Throat

39.4.1   Acute Tonsillitis

39.4.2   Acute Laryngitis

39.4.3   Acute/Chronic Laryngitis

39.5      Main Symptom: Frontal Sinusitisand Maxillary Sinusitis

39.5.1   Acute Sinusitis

39.5.2   Acute/Chronic Sinusitis

39.5.3   Recurrent Sinusitis (Lung Qi Vacuity, Spleen Qi Vacuity)

39.5.4   Recurrent Sinusitis (Damp Heat in Spleen)

39.6      Bronchial Asthma

39.6.1   Intrinsic (Nonallergic) Asthma

39.6.2   Extrinsic (Allergic) Asthma

39.6.3   Chronic Asthma (Lung Qi Vacuityand Spleen Qi Vacuity)

39.7      Chronic Asthma (Lung Qi Vacuityand Kidney Yang Vacuity)

40         Gastrointestinal Disorders

40.1      Main Symptom: Diarrhea

40.1.1   Acute and Chronic Diarrhea

40.1.2   Acute/Chronic Diarrhea

40.1.3   Infectious Enteritis, Traveler’s Diarrhea

40.1.4   Chronic Morning Diarrhea

40.2      Main Symptom: Constipation

40.2.1   Constipation in Elderly Patients and Postnatal Constipation

40.2.2   Constipation Primarily in Elderly Patients

40.2.3   Constipation Caused by Stress or Travel

40.3      Main Symptom: Epigastric Disorders

40.3.1   Acute/Chronic Gastritis, Gastric Ulcer, and Duodenal Ulcer

40.3.2   Gastric Ulcer and Duodenal Ulcer

40.3.3   Acute/Chronic Gastritis

40.3.4   Acute/Chronic Gastritis, Gastric Ulcer, and Duodenal Ulcer

40.4      Main Symptom: Nausea and Emesis (Vomiting)

40.4.1   Infectious Emesis

40.4.2   Acute/Chronic Emesis

40.4.3   Emesis Following Overeating

40.4.4   Emesis Caused by Emotional Strain

40.4.5   Chronic Emesis

40.4.6   Inflammatory Gastrointestinal Disorders, Crohn Disease, Ulcerative Colitis

40.4.7   Stomach Qi and Spleen Qi Vacuity

40.4.8   Liver Qi Invading the Stomach and Spleen

40.4.9   Large Intestinal Damp-Heat

40.4.10 Kidney Yang Vacuity

40.4.11 Spleen Yang Vacuity

40.5      Main Symptom: Meteorism (Abdominal Distension)

40.5.1   “Acute” Meteorism

40.5.2   “Recurrent” Meteorism

40.6      Main Symptom: Hiccough, Singult (Sighing, Sobbing)

40.6.1   Cold Evil Invading the Stomach

41         Obesity/Losing Weight

41.1      Main Symptom: Overweight

41.2      Overweight (Spleen Qi or Spleen Yang Vacuity)

42         Physical and/or Emotional Fatigue

42.1      Main Symptoms: Fatigue, Exhaustion, Burnout

42.1.1   Short-term Fatigue, Feebleness (Spleen Qi Vacuity)

42.1.2   Short-term Fatigue, Feebleness (Spleen Yang Vacuity)

42.1.3   Short-term Fatigue, Feebleness, Blockage (Liver Qi Stagnation)

42.1.4   Longer-term Fatigue, Exhaustion (Kidney Yang Vacuity)

42.1.5   Longer-term Fatigue, Exhaustion, Burnout (Kidney Yin Vacuity)

42.1.6   Longer-term Fatigue, Exhaustion, Burnout (Liver Yin Vacuity)

42.1.7   Longer-term Fatigue, Exhaustion, Burnout (Liver Blood Vacuity)

42.1.8   Longer-term Fatigue, Exhaustion, Burnout (Blood Vacuity—Lackof Blood)

43         Cardiovascular Disorders

43.1      General Weakness, Lack of Energy, Low Blood Pressure

43.2      Main Symptom: Hypertension (High Blood Pressure)

43.2.1   Hypertension with Headache (Ascendant Liver Yang, Liver Fire, Liver Wind)

43.2.2   Hypertension with Headache (Liver Yin Vacuity and Blood Vacuity)

43.2.3   Hypertension with Tinnitus

43.2.4   Hypertension with Feeling of Heaviness

44.1      Inflammation

44.1.1   Conjunctivitis

44         Eye Disorders

45         Skin Disorders

45.1      Neurodermatitis

45.1.1   Acute Flare-Up

45.1.2   Chronic Conditions

45.2      Acne

45.2.1   Common Acne

46         Urogenital Disorders

46.1      Main Symptom: Cystitis (Urinary Tract Infections/Inflammation)

46.1.1   Nonbacterial Cystitis

46.1.2   Bacterial Cystitis

46.2      Incontinence, Enuresis (Bedwetting), Frequent Micturition (Urination)

46.3      Impotence, Weak Libido

47         Gynecological Disorders

47.1      Morning Sickness during Pregnancy

47.1.1   Morning Sickness during Pregnancy (Spleen and Stomach Qi Vacuity, Stomachand Spleen Yang Vacuity)

48         Allergies

48.1      Food Sensitivities/Food Allergies

48.2      Differentiation of Sensitivities versus Allergies

48.2.1   Food Sensitivities/Pseudoallergies

48.2.2   General Food Recommendations for Patients with Allergies and Sensitivities

48.2.3   Food Sensitivities/Food Allergies

48.2.4   Spleen and Stomach Qi Vacuity

48.2.5   Cold, Heat, Dampness, and Phlegm in the Center/Cold–Damp, Cold–Phlegm in the Center

48.2.6   Dampness and Heat in the Center, with Predominance of Dampness

48.2.7   Heat-Phlegm Obstructing the Center

48.2.8   Liver Attacking the Stomach

48.3      Allergies and the Significanceof the Kidney Network

48.3.1   Kidney Qi Vacuity

48.3.2   Kidney Yang Vacuity

48.3.3   Kidney Yin Vacuity

49         Nutrition in Oncology

49.1      Other Common Patterns

49.1.1   Deficiency Patterns

49.1.2   Repletion Patterns

49.2      After Surgical Treatment

49.3      Nutrition Therapy in Support of Chemotherapy

49.4      Protecting and Rebuilding the Inner Center: Protecting, Rebuilding, and Nourishing Qi and Xue

49.5      Nutrition Therapy in Supportof Radiation

49.6      Foods Known as “Cancer Killers”

Part 6: Chinese Dietetics at a Glance

50         Foods Classified by Phase/Organ Network

50.1      Phase: Earth Organ Network: Spleen/Pancreas, Stomach

50.2      Phase: Metal Organ Network: Lung–Large Intestine

50.3      Phase: Water Organ Network: Kidney–Bladder

50.4      Phase: Wood Organ Network: Liver–Gallbladder

50.5      Phase: Fire Organ Network: Heart–Small Intestine

51         Foods from A to Z

Part 7: Appendix

Glossary

Further Reading

Index

“Let food be your medicine and medicine be your food.”

Hippocrates, ca. 460–ca. 370 BC

Preface to the Third Edition

For what is now already the third international edition of Chinese Dietetics, we have incorporated up-to-date topics such as allergies, food sensitivities, nutrition, and oncological conditions, but also fasting, smoothies, and superfoods, thereby creating connections between traditional Chinese medicine and new discoveries from scientific research. In my opinion, we should boldly combine the holistic thinking of Traditional Chinese Medicine (TCM) and its associated syndrome descriptions and resulting therapies with this new scientific knowledge, all for the benefit of our patients.

Of course, there are different possible and acceptable viewpoints to be discussed in this context, such as for the topics of “fasting” or a “raw food diet with green smoothies.” Initially, it may even go against the understanding of TCM practitioners to dare to apply such therapeutic measures, in order to avoid injuring the qi of the center or even provoke a weakening of the jing.

The only thing is, old dogmas are not always the solution, and perhaps it is sometimes better to apply “from practical application, for practical application,” or “the proof of the pudding is in the eating,” in a liberal interpretation of Paracelsus’ “he who heals is right.” For our patients, fasting regimens that were executed with prudence and followed up with good energetic nutritional rebuilding have never caused any harm but—on the contrary— led to excellent therapeutic success.

Likewise, we can incorporate green smoothies into the daily diet in accordance with TCM ideas, especially for people in a hurry. After 4 years of self-experimentation, I can only report good news on this topic as well!

In the important chapters on “allergies” and “oncology,” we have constructed additional bridges between the two medical paradigms, even though these can only be briefly summarized in the framework of this book. The topic of oncology, in particular, is calling for Chinese dietetics, at least from the perspective of the patients whose care in this difficult situation is often shockingly inadequate even in wealthy countries.

The list of foods in the chapter on “food classifications” has also been expanded substantially.

And if I may add one small note:

By using as many local, high-quality, seasonal, fairly and naturally produced foods as possible, you, dear reader, not only do something good for your health. In addition, you can also have a lasting impact on nature and the environment.

Wishing you and your patients much joy in cooking, eating, savoring, and healing!

Spring 2021

Jörg Kastner, MD, LAc

Preface to the Second Edition

The concepts of Chinese nutrition, or the effects of food on our health, have a 3,000-year tradition in China. Records dating back as far as the third century BC state that there was little difference between the application of foods and that of medicine. Recipes for foods were often similar to those for medicines.

A quote by a famous fourteenth-century physician describes the role of Chinese nutrition within Traditional Chinese Medicine (TCM): “Doctors first have to find the cause for an illness and determine which disharmony prevails. To balance this disharmony, the first and foremost measure is appropriate diet. It is not until this measure bears no results that one should use medicines.”

Chinese nutritional therapy is closely related to acupuncture and medicinal plant medicine and follows the same diagnostic principles. It focuses on the qualitative effects of foods on the body. The term “qi,” which has many meanings in Chinese, including life force or life energy, is of vital significance in this context. Health is an expression of balanced qi; disease occurs when qi is unbalanced. The body extracts and absorbs qi from food. Foods, therefore, are mild therapeutic agents that help the body stay balanced, or bring it back into balance. Food classification follows the same criteria used for Chinese medicinal herbs: thermal nature, flavor, organ network, and direction of energy flow.

Chinese culture reflects an awareness of the healing qualities of food as a kind of folk wisdom, even today. Food and health are favorite topics of conversation. “Did you eat well today?” replaces “Hello” as a popular greeting. What we regard as complicated is practiced on a daily basis in China, for example, the simple balancing of hot and cold: cold weather is balanced by eating foods that have a warming effect on the body, such as ginger tea, garlic, fennel, oats, lamb, and salmon. Hot weather is balanced by eating cooling foods such as raw fruit and vegetables, salads, or barley.

This knowledge of the healing qualities of food was practiced and treasured in our own culture until recently, but has gotten lost in the trend toward “fast food.” Similar connections between food and medicine have been made since antiquity. Hippocrates recommended “Let food be your medicine and medicine be your food.” Hildegard von Bingen, the eleventh-century German visionary naturalist and healer, used foods for healing by devising energetic classifications that are surprisingly similar to Chinese food classifications. Even the original meaning of the word “dietetics,” drawn from the Greek “diaita”—“life care” or “art of living”—shows the comprehensive meaning of diet as supporting life.

Western nutritional therapy, a relatively young science, applies primarily quantitative criteria to food. It classifies food by nutrients such as carbohydrates, protein, fat, vitamins, trace elements, and minerals. For diabetes, for example, it prescribes a quantitative diet that measures the glycemic index of foods. However, there is increasing interest in the qualitative aspects of foods in the Western world, in part due to the rapid increase of food-related illnesses and the observation that people can react very differently and very strongly to the same food. Like acupuncture and medicinal plant therapy. Chinese nutritional therapy can offer valuable perspectives in this contee.

Current Western scientific methods are not yet able to offer plausible explanations for the concept of energetics in Chinese nutrition. This difficulty in dealing with unfamiliar concepts starts with the term qi, which is viewed with intellectual skepticism in the West. Qi, however, can be experienced through the practice of qi gong (a healing art that combines movement and meditation).

With this book, I would like to awaken the curiosity in my readers that has always been the spark for moving forward and making progress. Chinese nutrition is a great—and delicious—method for taking a closer look at what we eat and for looking beyond what we know and are used to. It challenges us to practical experimentation, because only those who put theory into practice by cooking will profit—in body and soul!

I am pleased with the positive response Chinese Nutrition Therapy has enjoyed in the English-speaking world, as a result of which a second edition has become necessary after only a short time. I would like to use this opportunity to integrate two subjects that seem highly significant in daily clinical practice: overweight and the increasing number of patients who seek my medical advice for the symptoms of physical and/or emotional fatigue and exhaustion, to the point of burnout. For these problems, Chinese dietetics has proven extremely helpful and offers excellent options for self-help. I welcome all suggestions, advice, and reports of my readers’ experiences, and hope that those of you who have allowed my book to inspire you in your therapeutic or culinary activities meet with success and accomplish your goals!

Fall 2008

Jörg Kastner, MD, LAc

Acknowledgments

A heartfelt “thank you” to my parents, who gave me the freedom to travel untrammeled paths, and to my teachers, who opened the doors to TCM for me, and who therefore influenced my life and my medical methodology in a positive and durable way for my patients.

My gratitude also goes out to my patients, who time and time again have proven to me how consistent integration of Chinese nutrition into our daily diet helps overcome illness and creates health. I am also grateful to all the people who have attended my seminars, for their willingness to be inspired by this initially rather unfamiliar body of thought and to practice its principles in their own life and with their patients

A big “thank you” also goes out to my editor Angelika-Marie Findgott for providing such valuable guidance and showing so much editorial patience, and to Sabine Wilms for her excellent translation of the new text parts.

Jörg Kastner, MD, LAc

Structure and Use of This Book

The first part of this book introduces the basic principles of Chinese nutrition theory using practical examples, and discusses cooking methods. Part 2 introduces Chinese dietetics in practice and covers key dietary concepts such as healthy eating habits or eating in harmony with seasonal and constitutional factors. Part 3 outlines nutritional therapy for the most important pathological processes and provides an overview and orientation framework for symptoms and diagnosis.

Part 4, “Food Classification,” is based on a variety of source texts and applies their concepts to the most common “Western” foods. Here you will find detailed information about the nature and use of foods and food groups in nutritional therapy. In case of contradictions between the authors regarding classification, I endeavored to classify foods according to my own clinical experience. The clinical examples in part 5, “Analogy of Western Diagnoses with Syndromes in Traditional Chinese Medicine (TCM),” intend to establish a bridge to Chinese syndrome diagnosis. By their very nature, these offer abridged and incomplete introductions to a very large field of knowledge. They are designed to encourage Western practitioners to combine Western with Eastern thinking. Lay readers are advised that for disorders such as hypertension, asthma, and Crohn‘s disease, any therapeutic measure should always be discussed with the treating physician and should be harmonized with Western methods of treatment. My practice, however, has proven to me repeatedly that Chinese nutrition is an excellent complement to Western treatments and also offers outstanding synergies with other naturopathic therapies.

In this book, I have consciously avoided the use of Chinese medicinal plants in recipes. While commonly used in China, Chinese herbal therapy requires many years of experience and a high level of education on the part of the practitioner, as well as reliable quality control of the preparations used. For the reader in a hurry, part 6 provides charts of the most commonly used foods grouped by organ network. “Foods from A to Z” offers a quick guide to the key characteristics of the most common foods.

The glossary in part 7 provides definitions of the English terms most frequently used in this book and lists their Chinese translations. The terminology used in this book is based on “A Practical Dictionary of Chinese Medicine” by Nigel Wiseman and Feng Ye (Paradigm Publications, 1998, 2nd edition). Thieme International, in choosing this dictionary as its standard, recognizes the monumental contributions that Nigel Wiseman and Feng Ye have made to the standardization of TCM terminology in the English-speaking world.

Δ

Yang

∇

Yin

Nutritional therapy

Recommended foods

Foods to avoid

Recipes, dietary recommendations

Cave

Basic Recipes:

Congee, page 124Medicinal wines, page 171

Acupuncture therapyMoxibustion

Part 1: Theory

Part 1A: Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics

Part 1B: Methodology of Nutritional Therapy

1A Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics

1Yin and Yang

The basic principles of Traditional Chinese Medicine (TCM) are rooted in the Daoist philosophy of yin and yang. These two polar opposites organize and explain the ongoing process of natural change and transformation in the universe.

According to ancient lore, yang marks the sunny side and yin the shady side of a hill. In the theory of yin and yang, all things and phenomena of the cosmos contain these two complementary aspects. The traditional Daoist symbol for completeness and harmony is the merging monad of yin and yang.

The standard of TCM, the Huang Di Nei Jing, “The Yellow Emperor’s Classic of Medicine,” dates as far back as 500 to 300 BC. This 18-volume classic work has two parts, Ling Shu and Su Wen. The Su Wen explains the theoretical foundations of TCM in the form of a dialogue between the legendary Yellow Emperor Huan Di and his personal physician Shi Po. The Ling Shu, the practical part of the Nei Jing, reports on therapies and their uses in TCM: acupuncture, moxibustion, nutritional therapy, and the use of medicinal herbs.

TCM is rooted in the Daoist worldview employed by physicians and philosophers for centuries as a guide for viewing and interpreting natural phenomena.

Dao means harmony–destination–way, the “all-in-one,” the origin of the world. The teachings of Dao are based on the work Dao de Jing (Daodejing, Tao te Ching), “The Book of the Way and of Virtue,” by the famous Chinese scholar Laozi (Lao Tse) (600 BC).

Fig. 1.1 Monad.

In Nature

Yin

Yang

Moon

Sun

Shadow/night

Light/day

Dark

Light

Passive

Active

Water

Fire

Down

Up

Structure

Function

Right

Left

Cold

Hot

Plant-based foods

Animal-based foods

Heaven

Earth

Autumn, winter

Spring, summer

Relative stasis

Evident motion

Heavy

Light

In People

Yin

Yang

Woman

Man

Receptive

Creative

Stomach, front

Back, rear

From waist down

From waist up

Body interior

Body surface

Right

Left

Viscera (storage organs) zang (heart)

Bowels (hollow organs) fu (stomach)

Organ structure

Organ function

Blood, body fluids

Qi, life energy

Bones/organs/sinews

Skin/muscles/body hair

Viscera

Bowels

Gu qi (drum qi)

Defense qi (wei qi)

Controlling vessel (ren mai)

Governing vessel (du mai)

In Diagnostics

Yin

Yang

Quiet voice

Loud voice

Talks little

Talks a lot

Pale face

Red face

Shivering, sensation of cold

Warm, sensation of heat

Likes warmth

Likes cold

Slow, reticent movements

Fast, strong movements

Passive, insidious onset of illness

Active, acute onset of illness

Chronic illness

Acute illness

Urine: clear, frequent

Urine: dark, concentrated

Tongue: pale, white fur

Tongue: red, yellow fur

Pulse: slow, weak

Pulse: rapid, replete

In Diagnostics and Therapy

Yin

Yang

Vacuity, interior, cold symptoms

Repletion, exterior, heat symptoms

Inadequate circulation

Blood repletion

Hypofunction (underfunction)

Hyperfunction (overfunction)

Flaccid muscles

Tense muscles

Depression disorders

States of agitation

Low blood pressure (hypotension)

High blood pressure (hypertension)

Dull pain

Sharp pain

Cool

Warm

Beta-blockers

Caffeine

Cool packs

Fango (hot packs)

Pulse: slow, deep, rough, vacuous, fine

Pulse: rapid, floating, slippery, replete, large, surging

In Chinese Nutrition

Yin

Yang

Tropical fruit

Meat

Dairy products

Acrid spices

Seaweed

Shrimp

Orange juice

Coffee

Peppermint tea

Fennel tea

Wheat

Oats

Soy sauce

Tabasco

Wheat beer

Anise schnapps

Steamed foods

Grilled foods

Fig. 1.2 The Chinese character qi.

Guided by the Daoist perspective, “natural scientists” took the findings of these observations of nature and applied them to humans. They regarded the human being as a natural being, a part of nature, subject to and dependent on nature’s processes.

The main principle of Dao is represented by the two polarities yin and yang, which, according to Daoist belief, mirror all phenomena in the universe. The Chinese character for qi is formed by two elements. One element means “air,” “breath,” “steam”; the other element means “rice,” “grains.” This character illustrates how something can be both immaterial and material, in accordance with the Daoist principle of yin and yang.

The energy field between the poles of yin and yang gives rise to the universal primal force qi. According to ancient Chinese belief, vital qi (sheng qi)—or life force—is the primary source of all living processes in the cosmos.

The concept and meaning of qi is only partially translatable into Western languages. Hindus and Yogis use the term “prana” to reflect similar ideas about all-permeating life energy. The ancient Greek term “pneuma” describes a similar concept. Coursing vital qi, as an energetic unit, is an essential element in the various treatment modalities of TCM, such as acupuncture, moxibustion, dietetics, medicinal herb therapy, and qi gong.

Imbalances of qi can take the form of vacuity or repletion. The term “vacuity” comes from the Chinese “xu” (vacuous, empty, lacking, weak). Its opposite is “repletion,” which comes from the Chinese “shi.” Vacuity and repletion can be present in varying degrees, from slight to complete (see “Glossary,” p. 291, for more details).

Acupuncturists will use needles to modulate strength and speed of qi flowing in the channels and to disperse stagnation. Qi vacuity can be balanced with foods rich in qi, or by strengthening a weakened body with Chinese medicinal herbs.

2 Therapeutic Principles of TCM

Five basic aspects of interaction between yin and yang enable practitioners to gain insight into the main processes for development and treatment of diseases. This fundamental understanding of Traditional Chinese Medicine (TCM) is a requirement for sound diagnoses and effective therapy.

The Five Basic Interactions of Yin and Yang

1. Yin and yang are opposites.

2. Yin and yang are divisible but inseparable (yin yang ke fen er bu ke li).

3. Yin and yang are rooted in each other (yin yang hu gen).

4. Yin and yang counterbalance each other (yin yang zhi yue).

5. Yin and yang mutually transform each other.

All therapy principles in TCM intend to either retain or reestablish the balance of yin and yang. Complete balance of yin and yang means perfect health; imbalance or disharmony between the two poles signifies illness.

2.1 Yin and Yang Are Opposites

Yin and yang describe the fundamental properties of two opposites inherent in every object or phenomena in the universe.

These two opposites do not appear, however, to exist in an absolute or static state, for example, light–dark, slow–fast, heaven–earth.

2.2 Yin and Yang Are Divisible but Inseparable (Yin Yang Ke Fen Er Bu Ke Li)

2.3 Yin and Yang Are Rooted in Each Other (Yin Yang Hu Gen)

The mutual dependency of yin and yang is essential to understanding yin and yang. Yang cannot exist without yin and vice versa.

The Nei Jing states:

“Yin is the root of yang, and yang is the root of yin; no yin can be without yang, and no yang can be without yin.”

Yin and yang are always interconnected, depend on each other, and conduct an ongoing exchange with each other. Neither of the polarities is ever static. Harmonious unity requires balancing both poles in relationship to each other. They exist in a dynamic, interwoven interplay, similar to the interchange of night and day. For example, activity–rest, above–below, energy–matter, man–woman.

2.4 Yin and Yang Counterbalance Each Other (Yin Yang Zhi Yue)

As is their nature, yin and yang strive to retain a lasting dynamic balance.

An imbalance in one of the two opposite poles invariably influences the other pole, which changes the relationship of the poles to each other. With yang surplus, yin gets reduced or consumed. For example, high fever (yang repletion) results in a weakening of the body (reduced yin) through intense sweating. There are four basic forms of imbalance, which according to TCM explain essential physiological and pathophysiological processes.

Yin repletion with relative yang vacuity→ repletion condition.

Yang repletion with relative yin vacuity→ repletion condition.

Yin vacuity with relative yang repletion→ vacuity condition.

Yang vacuity with relative yin repletion→ vacuity condition.

2.5 Yin and Yang Mutually Transform Each Other

Because yin and yang create each other, they are always supporting, repairing, and transforming into each other. For example, inhalation is followed by exhalation, and activity is followed by rest.

Even in their seemingly most stable form, yin and yang are undergoing constant change. This process starts at a specific stage of development. It takes quantitative changes and turns them into qualitative transformations.

The Nei Jing states:

“There has to be rest following extensive movement; extreme yang turns into yin.”

One example is children at a party: the later it gets, the more excited and noisy they get—their yang condition is kept artificially high to suppress their desire for yin (sleep)—until it comes to a sudden breakdown, namely yang has turned into yin. Other examples are life–death, high fever–sudden drop in temperature (shock, blood centralization, cold extremities).

The four basic TCM therapy strategies reflect these fundamental interactions between yin and yang:

Supplementing yang.

Supplementing yin.

Draining yang repletion.

Draining yin repletion.

3 The Five Phases (Wu Xing)

The theory of the five phases came into being in the 4th century BC. With its help, Tsu Yen (350–270 BC) and his students tried to demystify nature and create an intellectual, rational, self-contained theoretical system.

A Western analogy to this model is the theories shaping Greek antiquity marked by Aristotle.

The Daoist model of the five phases (or elements) is an extension of the concept of yin and yang developed earlier. It relates the entire spiritual, emotional, material, and energetic phenomena of the universe to five basic phases (earth, metal, water, wood, and fire).

These five phases (or elements) represent natural phenomena that were applied to human beings by the Confucian school:

The Five Phases

Earth

Fertility, ripening, harvest, inner core (center), stability (being grounded), sweet flavor

Metal

Reflection, change, death, acrid flavor

Water

Flow, clarity, cold, birth, salty flavor

Wood

Growth, bending, childhood, expansion, sour flavor

Fire

Heat, flare-up, upbearing, bitter flavor

These phases do not exist in isolation from each other, but influence each other in a constant, dynamic interaction.

With the engendering (or feeding) cycle (xiang sheng, “mother–child–rule”), the phases can nurture each other, for example, water “feeds” wood and makes it grow. Wood nourishes fire and turns into ashes (earth).

The restraining cycle (xiang ke) keeps the phases in check when one of them grows too powerful. For example, fire controls metal, meaning it melts it. When the restraining cycle breaks down, the resulting disharmony can be viewed in terms of “rebellion” or “overwhelming.”

The engendering and restraining cycles reflect harmonious courses of events, whereas the overwhelming cycle (xiang cheng) and the rebellion cycle (xiang wu) represent disharmonious events. The overwhelming cycle is an abnormal exaggeration of the restraining cycle, where one of the phases is weakened, causing the phase that under normal circumstances would restrain it to invade and weaken it further. The rebellion cycle is a reversal of the restraining relationship, where one of the five phases is disproportionately strong and rebels against the phase that should normally restrain it (Wiseman).

For the Traditional Chinese Medicine (TCM) practitioner, the five phases, in association with their controlling cycles, provide an interesting tool for explaining tendencies and relationships of clinical processes and for finding the right treatment.

The concept of five phases plays an important role in classifying foods and Chinese medicinal herbs.

4 The Five Basic Substances

In Traditional Chinese Medicine (TCM), the term “substance” is relative, as it does not contain any determination about matter or energy. This concept builds on an understanding of yin and yang based on qi, which can manifest in different ways, from a total absence of substance, for example, as spirit/consciousness (shen), to material forms, for example, as body fluids (blood or other body fluids).

The Five Basic Substances

• Life force—qi.

• Congenital essence—jing.

• Blood—xue.

• Spirit—shen.

• Body fluids—jin ye.

For the TCM practitioner, knowledge about and formation of the five basic substances is very important. They are the key parameters addressed by TCM therapy.

Nutritional and herbal therapies are especially valuable for influencing the formation, regulation, and consumption of these basic substances. Attempting to compensate for a deficiency of these substances with acupuncture alone would be a time-consuming process and an ineffective, unsuccessful therapy concept.

Effective therapy, for example, in the case of blood vacuity (symptom: insomnia), should supplement acupuncture treatment with dietary measures and, if needed, herbal therapy, to promote fast recovery of the patient (e.g., blood-building foods, such as chicken or beef).

Continuous supplementation and regeneration of qi, blood, and body fluids is one of the most important tasks of Chinese dietetics.

4.1 Life Force— Qi

As stated earlier, the term qi is usually translated as “energy” or “life force,” but the meaning of the term in Chinese is much broader and encompasses aspects that are difficult to translate into Western languages.

In TCM, the vital life force qi, source of all life processes in the universe, arises from the energy field between the polarities of yin and yang.

The Four Basic Forms of Qi

• Original qi (yuan qi).

•Gu qi (Wiseman: drum qi; synonym: food qi, grain qi).

• Ancestral qi (zong qi).

• True qi (zhen qi).

4.1.1 Function

4.1.2 Dysfunction

Qi Vacuity (Qi Xu)

Symptoms

General physical weakness, pale complexion, chronic fatigue, loss of appetite, mild sweating, lowered resistance, shortness of breath, quiet voice.

Tongue:   Swollen, pale.

Pulse:      Weak.

Nutritional Therapy

Strengthen qi with oats, nuts, seeds, warming types of meat and fish (beef, lamb, salmon, trout).

Qi Stagnation (Qi Zhi)

Obstruction of qi coursing in the bowels and viscera (zang fu), channels, or the entire body.

Symptoms

Feeling of pressure, tightness, or oppression; strong, dull, pressing pain; pain in the area of the qi coursing disorder (e.g., qi blockage in channels), often pain increase with pressure, sometimes with varying intensity and localization of pain. For example, liver qi stagnation, tension headaches, rib-side pain.

Tongue:   Bluish coloring, prominent lingual veins.

Pulse:      Tight.

Nutritional Therapy

Disperse stagnation with acrid flavors: pepper, chili, high-proof alcohol, Chinese leeks (garlic chives), green onions, fennel, garlic, vinegar, coriander, chili.

Qi Counterflow (Qi Ni)

Qi counterflow (a.k.a. rebellious or reverse qi) is a pathological change of direction of normal qi flow.

Symptoms

Nausea and vomiting, hiccoughs, cough, asthma.

Nutritional Therapy

Downbear qi with almonds, salt, celery, green tea.

4.2 Congenital Essence— Jing

The Chinese character for essence means “seed.” The classic Su Wen states:

“Jing is the origin of the body.”

According to TCM, this extremely valuable substance forms the foundation for all physical and mental development. Jing is stored in the kidneys; it has no equivalent in Western medicine.

The Two Sources of Jing:

• Congenital (constitution) jing (prenatal, inherited jing) (xian tian zhi jing): congenital jing is created at conception from parental jing (inherited energy, innate energy). It is irrevocably fixed and cannot be replaced or regenerated. This jing corresponds to inherited constitution in the Western view.

• Acquired constitution jing (hou tian zhi jing): this jing is created by the stomach and spleen after birth from extracted and clear elements of ingested foods and beverages. Acquired jing supplements congenital jing.

4.2.1 Function

Practitioners of TCM view the amount of jing as determining one’s quality of life and life expectancy. Since jing, as already discussed, cannot be regenerated, it forms a sort of “inner energy clock” which determines our individual lifespan. Once this “inner energy clock” runs out, the person dies. Understandably, TCM puts great emphasis on the preservation and the careful treatment of jing.

Chinese nutritional therapy, as well as many other areas of Asian philosophies, addresses this important aspect, for example, in qi gong or tantra.

The quality of jing is the foundation for prenatal development of the body. Postpartum, jing influences physical and mental growth and is responsible for the body’s reproductive strength.

4.2.2 Dysfunction

Poor constitution, premature aging, deformities, sexual disorders such as sterility and infertility.

Nutritional Therapy

Protecting jing with a regular diet of healthy and highly nutritious foods and a balanced lifestyle. Supplementing jing through dietary measures is not possible.

4.3 Blood— Xue

Traditionally, blood is viewed as a dense and material form of qi. It develops from the essence of food fluids that are extracted by stomach and spleen. The kidneys also contribute to the formation of blood. New gu qi obtained from food is transformed via the lung and subsequently connected with ancestral qi (zong qi). It is then distributed to the entire body by the viscera (zang organ) heart. Blood and qi are closely connected.

The Su Wen states:

“Qi rides on the blood” and further, “Blood is the mother of qi.”

Another passage reads:

“When blood and qi develop disharmony, a hundred illnesses can form.”

4.3.1 Function

The most important purpose of blood is to nourish and moisten the body, especially the eyes, skin, hair, muscles, and sinews.

Chinese medicine makes an important connection between the material aspect of blood and immaterial consciousness: “Blood forms the bed for shen (spirit).”

Blood, with its yin aspect as material basis, is responsible for anchoring the yang aspect (spirit or shen) within. Blood contains mostly yin, but also some yang. The spirit is about 98% yang, but in Chinese thinking, it needs “a little yin at night to be able to rest”—this is provided by blood (xue). If there is not enough blood, the spirit cannot rest and the result is sleeplessness.

Blood vacuity therefore often displays not only as physical weakness, but also as mental symptoms such as restlessness, forgetfulness, and insomnia.

4.3.2 Dysfunction

Blood Vacuity (Xue Xu)

Symptoms

Dull, pale complexion; pale lips, anemia, fatigue, disturbed vision, memory problems, restlessness, insomnia, mental instability.

Tongue:   Pale, thin.

Pulse:      Fine, rough.

Nutritional Therapy

Strengthen blood with bass, eel, octopus (squid, cuttlefish), chicken, beef, liver, chicken egg.

Blood Stasis (Xue Yu)

Symptoms

Bright, sharp, firmly localized pain, swelling, possibly discoloration of influenced region, purple lips.

Tongue:   Dark red, bluish red.

Pulse:      Tight.

Nutritional Therapy

Disperse blood stasis with Chinese leek, venison (deer), vinegar, alcohol.

Blood Heat (Xue Re)

Symptoms

Heat sensation, restlessness, dry mouth, skin disorders with red efflorescence, skin itching, bright red bleeding, hypermenorrhea.

Tongue:   Red, raised dots.

Pulse:      Rapid.

Nutritional Therapy

Clear blood heat with mung beans, tomatoes, wheat, celery stalks, dandelion, spinach.

4.4 Spirit— Shen

In TCM, spirit (shen) encompasses the mental, psychological, emotional, and spiritual aspects of a person and is expressed in the person’s consciousness and personality. Spirit is closely connected with heart, jing, blood, and qi. These material connections exemplify the unity that mind and body form in TCM. Good spirit shows in the face: it provides a radiant expression and eyes that are alert and clear.

4.4.1 Function

Spirit hosts: consciousness, thought, memory, sleep, emotions, spirituality, and psyche.

Each viscus (zang organ) is accompanied by a psychological-mental aspect:

•Spirit soul (shen): heart, consciousness, thought.

•Ethereal soul (hun): liver, vigor, creativity.

•Corporeal soul (po, body–soul): lung, instinct, intuition.

•Mind (zhi): kidney, willpower, character.

•Thought (si): spleen/pancreas, analytical thinking, memory.

4.4.2 Dysfunction

Psychological and mental disorders, insomnia.

Nutritional Therapy

Soothe the spirit, for example, with wheat (stabilizes spirit); when agitated, avoid acrid flavor.

4.5 Body Fluids— Jin Ye

Jin ye incorporates all body fluids. They are extracted by the spleen/pancreas from food and beverages. Body fluids include tears, synovial (joint) fluids, sweat, digestive juices, urine, etc.

4.5.1 Function

TCM distinguishes between two types of body fluid by meaning and function:

Liquid (Jin)

Clear, light, thin element; more yang; circulates mostly on body surface; keeps skin, hair, ears, eyes, mouth, nose, genitals, and other orifices and muscles moist.

Humors (Ye)

Turbid, heavy, denser element; more yin; moistens and nourishes brain, bone marrow, and lubricates joints. Sweat, snivel, tears, drool, and spittle. Both elements are also partly responsible for blood quality and quantity.

4.5.2 Dysfunction

Damage to Body Fluids

Symptoms

Dry skin, lips, nose, tongue, mucous membranes, or mouth; dry cough; constipation.

Nutritional Therapy

Moisten dryness with pear, apple, tangerine, soy milk, tofu, milk, wheat, tomato, coconut milk, grapes, peanuts, and pine nuts.

Body Fluid Accumulation

Dampness caused by a deficiency of spleen qi, lung qi, or kidney qi, or of all three organs.

Nutritional Therapy

Primarily supplement spleen network with millet, rice, fennel, potatoes, and honey.

Organ

Symptom

Lung

Edemas in upper part of body, face, hands

Spleen

Edemas in center part of body, abdomen, ascites

Kidney

Edemas in lower part of body, legs, ankles

Nutritional Therapy

Disperse dampness with amaranth, barley, corn silk tea, ginger, dandelion, and soy milk.

5 Causes of Diseases

Traditional Chinese Medicine (TCM) views health as a dynamic balance between yin and yang. Disease develops when this balance is disturbed. TCM generally distinguishes between “external” and “internal” pathogenic factors that can cause disharmony of yin and yang.

Other causes of diseases are:

•Constitution: quality of inherited congenital constitution (jing), constitution of mother during pregnancy, birth events, and miscarriages.

•Diet: malnutrition or excess, inferior-quality diet, imbalanced diet, poor eating habits.

•Unbalanced lifestyle: overwork, stress, physical, mental, or emotional strain, lack of exercise, sexual problems.

• Trauma.

• Parasites.

• Treatment errors.

5.1 External Bioclimatic Factors or Impediments

Depending on the source used, the impediments (synonym: bi lun, or adverse climates) include:

• Wind impediment.

• Cold impediment.

• Damp impediment.

• Heat impediment.

• Dryness.

These impediments often coincide and attack the body by entering the channels and causing “external illnesses.” For example, wind–cold can cause the flu.

In many climates of the Northern hemisphere, wind–cold and damp are among the most common external pathogenic factors. When applied early, nutritional therapy provides excellent opportunities for compensating attacks by external bioclimatic factors.

5.1.1 Wind

Disorders caused by wind (draft) have yang energy and appear suddenly, often serving as a kind of “carrier” to transport cold or heat to the outer layer of the body. This injures the outer layers, especially the yang channels of the upper half of the body.

Symptoms

Sneezing, shivering, colds, running nose, fever, joint pain, headache, aversion to wind and cold, sudden change of symptoms.

Nutritional Therapy

Expulsion of wind or wind–cold.

For wind–cold: acrid spices, especially ginger, green onions, garlic, coriander.

For wind–heat: celery stalk, eggplant, water chestnut, green tea, watermelon.

5.1.2 Cold

Cold, another important pathogenic factor with yin quality, is divided into external and internal cold.

External cold, caused by external exposure to cold (winter, air conditioning), results in qi and blood stagnation, and manifests itself, for example, in fixed, cold-dependent pain.

Internal cold, caused by the excessive consumption of cold foods or a deep penetration of external cold, results in qi and blood stagnation and a weakening of the zang organs.

Symptoms

Freezing, cold extremities, and, in case of deeply penetrating cold, joint pain, arthritis, gastrointestinal disorders, diarrhea, vomiting, and abdominal pain that improves with warmth.

Nutritional Therapy

Dispersion of cold with acrid spices such as ginger, green onions, garlic, coriander, chili, black pepper, fennel, chicken, lamb, alcohol.

5.1.3 Dampness

Dampness is an external pathogenic factor that stems from damp weather conditions, wet surroundings, or wet clothing. Internally, dampness forms as a result of spleen/pancreas network dysfunction. When it becomes chronic, it presents as mucous membrane symptoms.

Damp diseases have a pronounced yin character, with qualities such as heaviness, stickiness, swelling, slowing of normal qi flow, and a tendency toward long-term illness.

Symptoms

Chronic fatigue, feeling of heaviness in head and limbs, dizziness, edemas, dyspnea (shortness of breath), tightness in chest, and abdominal symptoms such as loss of appetite, nausea, vomiting, and diarrhea.

Damp weather is often associated with a worsening of symptoms.

Nutritional Therapy

Dispelling and drying up dampness.

Dampness/heat: mung beans, soy milk, dandelion, corn silk tea, seaweed.

Dampness: barley, millet, ginger, carp, green tea.

5.1.4 Heat

Heat is a pathogenic factor with yang character. Because heat has a tendency to rise, it primarily interferes with the upper parts of the body. Heat dries out and harms yin. It also harms blood and body fluids and impacts the spirit (shen).

Symptoms

Restlessness, irritability, nervousness, sleep disorders, insomnia, hyperactivity, delirium, itching, red rashes, fever, thirst, dry mouth and lips, reddened, sore throat.

Nutritional Therapy

Clear heat and cool, moisten; replenish body fluids with tomatoes, dandelion, cucumbers, watermelon, wheat, tofu, mung beans, sprouts, orange, lemon, banana, kiwi fruit, crayfish, rabbit, salt, green tea, and yogurt.

5.1.5 Dryness (Zao)

Dryness is a yang factor and often appears in combination with heat. Heat, however, plays a more significant role. Dryness damages the lung and harms yin and body fluids.

Symptoms

Dry, scaly skin; chapped lips, dry cough, little saliva, thirst, constipation, and exsiccosis.

Nutritional Therapy

Moisten and replenish body fluids with pear, banana, watermelon, tangerine, soy milk, tofu, wheat, peanut, honey, cow’s milk, butter, and yogurt.

5.2 Internal Factors, “The Five Minds (Emotions)” (Wu Shi)

The five minds are joy, anger, anxiety, thought, and fear. Excess or lack of emotions damages health by producing specific reactions in the bowels and viscera (zang fu) of the body. Protracted emotional imbalance can lead to serious and deep organ dysfunctions. Dietary measures can help by cooling or warming the corresponding networks of emotions (e.g., sadness/thought—lung network).

• Sadness (sad thoughts) and anxiety harms the lungs.

• Fear harms the kidneys.

• Anger and rage harm the liver.

• Excessive joy or stress harm the heart.

• Worry, brooding, and excessive thought (mental activity) harm the spleen.

6 Traditional Chinese Nutrition Theory

The beginnings of Chinese dietetics can be traced back to the Zhou