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Chinese Nutritional Consultation

Chinese Nutritional Therapy

Which is more powerful? The potent medicine that you take once or twice? Or the weak medicine that you take multiple times a day, every day, for your entire life?

Nutrition is, of course, the medicine we take every day. It’s not so important what we eat at a single meal, rather what we habitually eat and how we usually prepare our meals. Additionally, whether we choose our food according to the current season as well as our current condition also has an effect on our bodies.

I like nutritional therapy because I love to cook and eat. I think food is a good opportunity to express love for yourself and others. It’s also an opportunity to reconnect with the season and nature around us in harmonious balance – and that’s also a form of joy!

I incorporate TCM nutrition in small doses throughout your treatments, taking into account what time of year we are in and what season of your life you are in. I think it is a gift of Chinese nutrition not only to offer general health guidelines, but also to adapt these guidelines to the lifetime and constitution of the patient. I look forward to sharing this approach to Chinese medicine with you.

Get to know a few central ideas of nutritional therapy according to traditional Chinese medicine:

Traditional Chinese medicine is interested in the same properties in foods that it finds important in herbs: the energetic temperature (hot, warm, neutral, cool or cold) and the taste (sour, bitter, sweet, pungent and salty). Also important to know are the organ systems that are primarily influenced by different foods. The functions of each substance depend on these characteristics. Pears, for example, are cooling and sweet and influence the lungs. So we know that they dilute and nourish bodily fluids, especially in the lungs.

Energetik in der Ernährungstherapie: kühl und sauer
Trauben: kühl und sauer
Energetik in der Ernährungstherapie: bitter und warm
Radicchio: bitter und warm
Energetik in der Ernährungstherapie: süß und warm
Reis: süß und warm
Energetik in der Ernährungstherapie: heiß und scharf
Szechuan-Pfeffer: heiß und scharf
Energetik in der Ernährungstherapie: kühl und salzig
Meeresalge: kühl und salzig

The term “taste” in TCM refers not only to the sensation in your mouth when you taste a substance. Flavor in TCM relates to both function and movement: “Hot” not only means “hot” for your tongue, but is also an upward and outward movement that makes you sweat. (For example, think of how you would feel after eating a very hot pepper.)

Chinese medicinal therapy is like cooking – only rarely is a meal prepared from just one food. We need the interaction of the flavors and functions of all the ingredients in our dishes – it is this interplay that makes for a balanced diet. Western medicine would recommend perhaps a plate with a fist-sized portion of carbohydrates, a similar portion of protein, and lots of non-starchy vegetables (e.g. broccoli, spinach, etc.), with a tiny bit of healthy fat. In the Chinese tradition, the focus is on the carbohydrate (rather sweet and warm according to the Chinese understanding) – rice or noodles in China, maybe potatoes in Germany – with a bit of protein (mostly also sweet and warm), a bit bitter (e.g. Pak Choi, Chinese broccoli or similar vegetables), maybe a bit sour (pickled vegetables), maybe a bit hot (chili or other spices). Salty can also be added in small amounts. It is not necessary for every flavor to be present in every dish. In fact, the chef combines flavors in a way that both tastes good and maximizes the benefits of the dish.

Chinesische Ernährungstherapie in Nürnberg

What does the season have to do with food? Can I eat salad and ice cream as often in winter as in summer? Do I want to eat bone broth and stews as often in summer as in winter?

Many of us eat much warmer dishes in winter than in summer. And when we eat something cold in winter (the obvious example would be ice cream), we find that somehow it doesn’t taste as good to us as it might in summer. Traditional Chinese Medicine advises us that this is not just related to the weather or taste, but how our bodies are attuned to the season. Our digestive system needs the right amount of heat to do its job. In winter we simply don’t tolerate as much cold food.

Another issue is where the energy of the season is. In winter, the yang or life force energy resides at a deeper level in nature, in our food and within us. In order to best unleash the yang of our food for our digestion, we need warmth, or heat – and preferably longer and slower heat. That’s why dishes like stews or bone broth taste better in winter than in summer.

In contrast, in summer we can eat more raw foods and foods that have been cooked more quickly – for example, grilled vegetables or stir-fry.

In this way, TCM invites us to discover more about ourselves and our natural environment. A different, deeper perception and joy becomes accessible to us – and that is delicious!

Ernährungstherapie in der TCM

Legal Disclaimer:

Like most non-western medicine treatments, traditional Chinese medicine in its various forms of therapy is not recognized by conventional medicine. It is not part of the general medical standard. Scientific evidence has not yet been sufficiently provided and the effectiveness is not sufficiently secured and recognized.