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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.
Part 1: Theory 1A: Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics 1 Yin and Yang 2 Therapeutic Principles of TCM 3 The Five Phases (Wu Xing) 4 The Five Basic Substances 5 Causes of Diseases 6 Traditional Chinese Nutrition Theory 7 Function of the Triple Burner (San Jiao) 1B: Methodology of Nutritional Therapy 8 Energetics of Food 9 Energetic Thermal Nature 10 The Five Flavors (Wu Wei) 11 Flavor Association with Organ Networks 12 Influencing the Thermal Nature of Foods 13 Cooking Methods in Detail 14 Green Smoothies in TCM 15 Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water) 16 Fasting Part 2: Chinese Dietetics in Practice 17 Basic Recommendations of Chinese Dietetics 18 Special Significance of the Earth Phase 19 Nutrition and Daily Rhythms 20 Nutrition and Seasonal Rhythms 21 Nutrition and Pathogenic Factors 22 Nutrition and the Human Life Cycle Part 3: Practical Application of Chinese Dietetics 3A: General Applications of Chinese Dietetics 23 Practical Guidelines for Giving Nutritional Advice 3B: Application of Chinese Dietetics for Specific Conditions 24 Organ Network • Spleen/Pancreas–Stomach • Earth Phase 25 Organ Network • Lung–Large Intestine • Metal Phase 26 Organ Network • Kidney–Bladder • Water Phase 27 Organ Network • Liver–Gallbladder • Wood Phase 28 Organ Network • Heart–Small Intestine • Fire Phase Part 4: Food Classification 29 Vegetables 30 Grains and Soy 31 Spices, Herbs, Sweeteners, Condiments 32 Fruit 33 Meat and Poultry 34 Fish/Seafood 35 Dairy Products, Eggs, Oils, and Fats 36 Nuts and Seeds 37 Alcoholic Beverages, Coffee, and Tea 38 Superfoods and Yangsheng in Chinese Dietetics Part 5: Clinical Examples 39 Respiratory Tract Disorders 40 Gastrointestinal Disorders 41 Obesity/Losing Weight 42 Physical and/or Emotional Fatigue 43 Cardiovascular Disorders 44 Eye Disorders 45 Skin Disorders 46 Urogenital Disorders 47 Gynecological Disorders 48 Allergies 49 Nutrition in Oncology Part 6: Chinese Dietetics at a Glance 50 Foods Classified by Phase/Organ Network 50 Foods from A to Z Part 7: Appendix
