Chinese Diet Therapy

Chinese diet therapy and nutrition therapy are essential aspects of Traditional Chinese Medicine (TCM) and are based on the concept of ‘food as medicine’.  In TCM, food therapy is part of the larger system of medicine which includes acupuncture and herbalism.  Chinese diet therapy is one of the earliest documented medical approaches, with studies on the topic dating back to the year 650.

Chinese diet therapy identifies food as having energetic qualities, such as warming and cooling properties and recommends seasonal eating of appropriate warming and cooling foods.  Warming foods are generally regarded as being nourishing and can be used to treat ‘cold’ illnesses.  It is recommended that warming foods are avoided in summer.  Cooling foods are regarded as having eliminating properties and are recommended to treat ‘hot’ conditions.

In Traditional Chinese Medicine foods are also assigned properties according to the five flavours: sour, bitter, sweet, pungent and salty.  The flavour of food can be used to predict its effects on the body.  Chinese diet therapy is an approach that balances the energic qi temperature and specific flavour influences of food and recommends food preparation techniques to suit an individual’s constitution or to promote healing and recovery.

Launceston Acupuncturist Dr. (CM) Rose Spiteri is a registered Chinese Medical Practitioner and Australian registered acupuncturist.  Please contact Dr. (CM) Spiteri at Launceston Acupuncturist to discuss using Chinese diet therapy for healing or recovery; during and after a cold; after childbirth; or to maintain a healthy immune system.  A diet therapy consultation may also be complemented by deep tissue massage, acupuncture, or a Chinese herbal medicine consultation, depending on the individual needs of the client.