Energetic Properties of Food
|See Also||Naturopathic Therapies|
|See Also||Clinical Nutrition|
In Asian Medicine food is looked at from an energetic perspective. It is one of the approaches to nutrition that is used by naturopathic doctors. The energetic properties of food refers to the temperature of food (e.g. hot, warm, neutral, cool and cold), the quantity of food and nutrients (deficiency or excess) and flavours (e.g. bitter, spicy, salty, sweet or sour). The energetics of food offer an excellent way to balance an individual's constitution and seasonal changes. For example:
Follow your health practitioner's advice regarding your specific condition and which foods are recommended.
The energetic properties of food (e.g. hot, warm, neutral, cool, cold, and flavours) are used as a basis for treating health concerns. The attached chart looks at the energetic propertieis of food.
Food and Organs
Food benefits specific organs depending on the properties of the food.
- SPICY foods benefit the LUNGS.
- SWEET(in moderation) and WARM foods benefit the SPLEEN.
- SALTY foods benefit the KIDNEYS.
- EXCESS COLD/ COOL foods can damage the SPLEEN.
- SOUR foods benefit the LIVER.
- EXCESS HOT foods can create a heat condition.
- BITTER foods benefit the HEART.
Food and Health
- Helping Ourselves: A guide to Chinese Food Energetics, Meridan Press: Totnes, England