An Introduction
“The knowledge of nutrition in China has roots that go back at least 6,000 years and is based on the principles of balance and harmony, as well as direct knowledge of the nature of individual foods. This knowledge was first gathered by spiritually achieved men and women who, by their own experiences, learned not only what properties specific foods contained, but also how to utilize them for the purposes of nutrition and longevity” (Ni & McNease, 2012, xiii).
Therapeutic nutrition is a significant part of Traditional Chinese Medicine. This excerpt highlights its history, bringing greater depth and meaning to the practice of it today.
As explained in the text, foods are understood energetically, giving them qualities and meaning according to Chinese philosophy. Through this perspective, we can see the medicinal nature of particular foods, and learn how to integrate them into our diet not just nutritionally, but also therapeutically.
In this regard, we can support our health based on our individual needs at a given time. It’s important to note that therapeutic application depends on different things, such as the person, their constitution, their present condition, and even the season. In other words, context is important, and there’s nuance to which foods are appropriate for whom and when.
I find this subject very interesting, especially because it truly highlights food as medicine. With the knowledge and understanding of nutrition in Traditional Chinese Medicine, preparing and eating our meals can become more meaningful, more nourishing, and more healing — a therapy for the body, mind, and spirit.
References
Ni, M., & McNease, K. (2012). The Tao of nutrition (3rd ed.). Tao of Wellness Press.
