The energetics of food and nutrition according to traditional Chi | 32013
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

The energetics of food and nutrition according to traditional Chinese medicine

5th European Nutrition and Dietetics Conference

June 16-18, 2016 Rome, Italy

Antonella Turchiaro

College of Traditional Chinese Medicine Practitioners and Acupuncturists of Ontario, Canada

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Nutrition and healthy eating is often composed of a balanced diet rich in proteins, carbohydrates, vitamins and other nutritional components. In Traditional Chinese Medicine, not only should diet contain foods rich in vitamins and minerals but the energetic properties of foods such as flavor and movement are fundamental to a healthy balanced diet. Indispensable to the theory of Traditional Chinese Medicine are the energies of foods, which offer a balance of warm and cool energy. Yin is associated with cold, dark and passive properties while yang is composed of heat, light and active properties. A healthy lifestyle is eminent on the properties of a balanced yin and yang constitution. Food and nutrition in Traditional Chinese Medicine is composed of diet, medicine, nourishment and avoidance. Food can either assist or hinder our daily efforts of maintaining a healthy lifestyle. When referring to foods which are either hot or cold, the reference is not based on the temperature of foods but rather the measure of the effect on our metabolism after initial digestion. Cold foods provide low energy and help to balance hot foods. A healthy combination of both cold and hot foods creates an internal balance. The different food groups are based according to the energetic properties of Yin (cool, cold) Yang (warm, hot) and Neutral. Consumption of either too many hot or cold foods will thus create an imbalance, which results in ailments. Overconsumption of foods, which are â�?�?hotâ�? in nature, may cause an individual to feel overly warm, anxious and suffer from constipation. In contrast, overconsumption of foods, which are â�?�?coldâ�? in nature will cause the individual to feel overly cool, experience weakness and may suffer from diarrhea. Different foods in accordance to their temperature properties can directly influence oneâ�?�?s health, for example, in an individual suffering from rheumatism, warming foods such as garlic can help to alleviate pain. Eminent to the energetics of food are the five flavors of food, pungent, sweet, bitter, sour and salty. These flavors can directly affect the internal organs in accordance to Traditional Chinese Medicine theory. An example is fresh ginger or peppercorn and its â�?�?pungent flavorâ�?. Pungent flavor has a direct effect on the stomach and as a result will circulate and stimulate appetite. All the different flavors and its direct influence on the body and its respective Chinese Medicine organs will be discussed as well. Along with the energetic flavor and energetic properties of foods is the energetic movement of foods. There are four aspects of movement classification of food in Chinese Medicine. These movement properties of food are lifting, floating, lowering and sinking. An example of a food, which has a â�?�?sinkingâ�? property, is vinegar. Vinegars â�?�?sinkingâ�? property causes an inward movement and helps to slow down bowel movements and relieve abdominal distention. In conclusion, practitioners attending the presentation on the energetic properties of food and nutrition will have a broad knowledge on the energetic property, movement and flavor of foods and its respective effect on the body. They will be able to apply this knowledge, and aid individuals in making not only healthy food and nutrition choices but be able to choose foods, which contain balanced energetic properties for their body constitution.

Biography :