Verfügbarkeit: Chinese nutrition therapy

Chinese nutrition therapy: dietetics in Traditional Chinese Medicine (TCM)

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Bibliographische Detailangaben
1. Verfasser:	Kastner, Jörg 1963- (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Stuttgart ; New York ; Delhi ; Rio de Janeiro Thieme [2021]
Ausgabe:	Third edition
Schlagworte:	Chinesische Medizin Ernährung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	xxiv, 303 Seiten Illustrationen 24 cm x 17 cm
ISBN:	9783132423770 3132423777

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245	1	0	\|a Chinese nutrition therapy \|b dietetics in Traditional Chinese Medicine (TCM) \|c Jörg Kastner, MD, LAc, private practice, Lünen, Germany
250			\|a Third edition
264		1	\|a Stuttgart ; New York ; Delhi ; Rio de Janeiro \|b Thieme \|c [2021]
264		4	\|c © 2021
300			\|a xxiv, 303 Seiten \|b Illustrationen \|c 24 cm x 17 cm
336			\|b txt \|2 rdacontent
337			\|b n \|2 rdamedia
338			\|b nc \|2 rdacarrier
650	0	7	\|a Chinesische Medizin \|0 (DE-588)4113215-4 \|2 gnd \|9 rswk-swf
650	0	7	\|a Ernährung \|0 (DE-588)4015332-0 \|2 gnd \|9 rswk-swf
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Datensatz im Suchindex

_version_	1804182567077806080
adam_text	VI CONTENTS PREFACE TO THE THIRD EDITION ............................................................................ XX PREFACE TO THE SECOND EDITION ......................................................................... XXI ACKNOWLEDGMENTS ............................................................................................. XXIII STRUCTURE AND USE OF THIS BOOK ....................................................................... XXIV PART 1: THEORY 1 A: INTRODUCTION TO THE BASIC PRINCIPLES OF TRADITIONAL CHINESE MEDICINE AND CHINESE DIETETICS ............................................................................. 3 1 YIN AND YANG ........................................................................................................ 3 2 THERAPEUTIC PRINCIPLES OF TCM ........................................................................ 7 2.1 YIN AND YANG ARE OPPOSITES ........ 7 2.4 YIN AND YANG COUNTERBALANCE EACH OTHER (YIN YANG ZHI YUE) ..... 7 2.2 YIN AND YANG ARE DIVISIBLE BUT INSEPARABLE (YIN YANG KE FEN 2.5 YIN AND YANG MUTUALLY TRANSFORM ER BU KE LI) ................................... 7 EACH OTHER ................................... 8 2.3 YIN AND YANG ARE ROOTED IN EACH OTHER (YIN YANG HU CEN) ...... 7 3 THE FIVE PHASES (WU XING) .............................................................................. 9 4 THE FIVE BASIC SUBSTANCES ................................................................................ 10 4.1 LIFE FORCE - QI ........................... .... 10 4.4 SPIRIT - SHEN ......................... ......... 13 4.1.1 FUNCTION .................................. 10 4.4.1 FUNCTION .............................. ....... 13 4.1.2 DYSFUNCTION ............................. 10 4.4.2 DYSFUNCTION ......................... ....... 13 4.2 CONGENITAL ESSENCE - JING ......... .... 11 4.5 BODY FLUIDS - JIN YE .............. ......... 13 4.2.1 FUNCTION .................................. 11 4.5.1 FUNCTION .............................. ....... 13 4.2.2 DYSFUNCTION ............................. 11 4.5.2 DYSFUNCTION ......................... ....... 13 4.3 BLOOD - XUE ............................... .... 12 4.3.1 FUNCTION ................................... 12 4.3.2 DYSFUNCTION .............................. 12 CONTENTS VII 5 CAUSES OF DISEASES ............................................................................................ 15 5.1 EXTERNAL BIOCLIMATIC FACTORS OR IMPEDIMENTS ............................... 15 5.1.4 5.1.5 HEAT ............................................ DRYNESS (ZAO) ............................ 16 16 5.1.1 WIND .......................................... 15 5.2 INTERNAL FACTORS, THE FIVE MINDS 5.1.2 COLD ............................................ 15 (EMOTIONS) (WU SHI) ................... 16 5.1.3 DAMPNESS.................................. 16 6 TRADITIONAL CHINESE NUTRITION THEORY ........................................................... 17 6.1 THE QI ENERGY CONCEPT OF TCM.... 17 6.1.2 GU QI (DRUM QI, OR FOOD QI) ....... 18 6.1.3 ANCESTRAL (AIR) QI (ZONG QI) ....... 18 6.1.1 CONGENITAL CONSTITUTION ESSENCE (JING) ............................. 17 7 FUNCTION OF THE TRIPLE BURNER (SON JIAO) ...................................................... 20 20 7.1 THE UPPER BURNER: HEART, LUNGS, PERICARDIUM (UPWARD FROM DIAPHRAGM) ................................. 20 7.3 THE LOWER BURNER: LIVER, KIDNEY, BLADDER, AND INTESTINE (DOWNWARD FROM NAVEL) ........... 7.2 THE CENTER BURNER: SPLEEN, PANCREAS, STOMACH (BETWEEN DIAPHRAGM AND NAVEL) ................ 20 1 B: METHODOLOGY OF NUTRITIONAL THERAPY ........................................................... 21 8 ENERGETICS OF FOOD ............................................................................................ 21 9 ENERGETIC THERMAL NATURE .............................................................................. 22 10.3 SALTY FLAVOR .................................. 27 9.1 HOT ................................................ 23 9.6 YANG FOODS ................... ............ 24 9.2 WARM ........................................... 23 9.6.1 QI VACUITY ....................... .......... 24 9.3 NEUTRAL ......................................... 9.6.2 YANG VACUITY ................... .......... 24 23 9.7 YIN FOODS ...................... ........... 24 9.4 9.5 COOL .............................................. COLD ............................................. 23 9.7.1 YIN VACUITY ...................... .......... 24 23 9.7.2 YANG REPLETION ................ .......... 24 10 THE FIVE FLAVORS (VL/U L/L/E/) ... ........................................... ........... 25 10.1 SWEET FLAVOR ............................... 26 10.4 SOUR FLAVOR ...................... . ........... 27 10.2 ACRID FLAVOR .................................. 26 10.5 BITTER FLAVOR..................... ........... 27 VLII CONTENTS 11 FLAVOR ASSOCIATION WITH ORGAN NETWORKS .................................................. 29 11.1 EXAMPLE: CARROT 30 11.2.3 DOWNBEARING MOVEMENT .......... 30 11.2.4 FALLING MOVEMENT ..................... 30 11.2 QI MOVEMENT CAUSED BY FOOD: FOOD DIRECTION ........................... 30 11.2.1 UPBEARING MOVEMENT .............. 30 11.2.2 FLOATING MOVEMENT .................. 30 12 INFLUENCING THE THERMAL NATURE OF FOODS ................................................. 31 12.1 COOLING COOKING METHODS ........ 31 12.2 WARMING COOKING METHODS ....... 31 13 COOKING METHODS IN DETAIL.. ...................................................... 32 13.1 BAKING ....................................... 32 13.8 BOILING WITH PLENTIFUL WATER ......... 33 13.2 BLANCHING .................................. FRYING AND ROASTING .................. 32 13.9 COOKING WITH COOLING INGREDIENTS (E.G., FRUIT, SPROUTS) .................. 33 13.3 32 13.10 33 SLOW, GENTLE FRYING (BRAISING) ...... 13.4 STEAMING ................................... 32 13.11 33 SALTING (PICKLING IN BRINE) .......... 13.5 GRILLING/BROILING/ BARBECUE ....... 32 13.12 33 SMOKING ..................................... 13.6 BOILING/SIMMERING ...................... 32 13.13 33 SEASONING .................................. 13.7 COOKING WITH ALCOHOL ............... 33 14 CREEN SMOOTHIES IN TCM ..... ....... YY ............................................. 35 14.1 INTRODUCTION .............................. 35 14.5 FOR BEGINNERS ............................ 36 14.2 NOTES AND TIPS FOR CLINICAL 14.6 FOR PEOPLE WITH MORE EXPERIENCE... 36 PRACTICE ..................................... 35 14.7 BASIC RECIPE FOR APPROXIMATELY 14.2.1 AMOUNT .................................... 35 1.5 LITERS/QUARTS SMOOTHIE ...... 36 14.2.2 SHELF LIFE AND STORAGE.............. 35 14.2.3 CONCLUSION .............................. 35 14.8 ADDITIONAL TIPS ........................... 37 14.3 BASIC INGREDIENTS ..................... 36 14.4 OTHER INGREDIENTS (RECOMMENDED BY THE SEASON, IN RELATION TO CENTRAL EUROPE) ....................... 36 CONTENTS IX 15 MEAL PREPARATION IN TUNE WITH THE FIVE PHASES (WOOD, FIRE, EARTH, METAL, WATER) 38 16 FASTING .. 39 16.1 INTRODUCTION ............................ ... 39 16.5 TOTAL FASTING .............................. 40 16.2 COMMON INDICATIONS ................ 39 16.6 HOW TO PRACTICE TOTAL FASTING .... . 40 16.3 GENERAL RECOMMENDATIONS 16.6.1 PURIFICATION STAGE ................... 40 FOR FASTING IN ACCORDANCE 16.6.2 FASTING STAGE............................ 40 WITH TCM CRITERIA .................... 39 16.6.3 BUILD-UP STAGE ........................ 41 16.3.1 PREPARATION .............................. 39 16.7 CONCLUDING REMARKS ................. 41 16.4 PHYSICAL ACTIVITY ....................... .. 40 PART 2: CHINESE DIETETICS IN PRACTICE 17 BASIC RECOMMENDATIONS OF CHINESE DIETETICS 45 17.1 THE PATH TO HEALTHY EATING HABITS ........................................ 45 17.3 GENERAL RECOMMENDATIONS ..... . 45 17.3.1 COOKING METHODS .................... 45 17.2 INNER ATTITUDE AND ENVIRONMENT.. 45 17.3.2 FOOD QUANTITY .......................... 46 17.3.3 FOOD QUALITY ............................ 46 17.2.1 EATING WITH ENJOYMENT AND IN A 17.3.4 FLAVOR ....................................... 46 RELAXED ATMOSPHERE ............... 45 17.3.5 ENERGETIC THERMAL QUALITY ...... 46 18 SPECIAL SIGNIFICANCE OF THE EARTH PHASE 48 18.1 STRENGTHENING THE INNER CENTER 48 19 NUTRITION AND DAILY RHYTHMS 19.1 BREAKFAST 50 19.2 LUNCH 50 20 NUTRITION AND SEASONAL RHYTHMS 20.1 SPRING 51 20.2 SUMMER (HOT SEASON) 51 50 19.3 EVENING MEAL/DINNER 50 51 20.3 AUTUMN 52 20.4 WINTER (COLD SEASON) 52 X CONTENTS 21 NUTRITION AND PATHOGENIC FACTO 21.1 COLD ........................................... 53 21.2 HEAT .......................................... 53 21.3 DAMPNESS .................................. 53 21.4 DRYNESS ..................................... 53 22 NUTRITION AND THE HUMAN LIFE C 22.1 CHILDREN AND YOUNG PEOPLE ........ 55 53 21.5 EXTERNAL WIND .......................... 54 21.5.1 WIND-COLD .............................. 54 21.5.2 WIND-HEAT .............................. 54 21.6 INTERNAL WIND ............................ 54 LE ........................................................... 55 22.3 OLDER PEOPLE .............................. 55 22.2 MIDLIFE ....................................... 55 PART 3: PRACTICAL APPLICATION OF CHINESE DIETETICS 3A: GENERAL APPLICATIONS OF CHINESE DIETETICS ..................................................... 59 23 PRACTICAL GUIDELINES FOR GIVING NUTRITIONAL ADVICE ................................. 59 CONDITIONS ................................. 70 23.1 THE ROLE OF CHINESE NUTRITION 23.7 GENERAL YANG VACUITY .............. .. 64 IN TRADITIONAL CHINESE MEDICINE (TCM) ........................................ 59 23.7.1 PREVENTION .............................. 64 23.2 GENERAL INDICATIONS FOR CHINESE 23.8 GENERAL YIN VACUITY ................. .. 64 DIETETICS .................................... 59 23.8.1 PREVENTION .............................. 64 23.3 DO NOT WORRY ABOUT DOGMATISM ............................... 60 23.9 YIN REPLETION (EXCESS) AND DAMPNESS ................................ .. 65 23.3.1 TIPS FOR GIVING NUTRITIONAL ADVICE ...................................... 60 23.9.1 PREVENTION .............................. 65 23.4 GENERAL NUTRITIONAL RECOMMENDATIONS (FOR SHARING 23.10 YANG REPLETION (EXCESS) CONDITIONS ............................... .. 65 WITH PATIENTS) ........................... 62 23.10.1 PREVENTION .............................. 66 23.5 APPLICATION AREAS ..................... 62 23.11 BLOOD VACUITY (XUE XU) ............ .. 66 23.5.1 23.5.2 APPLICATION GOAL: PREVENTION... APPLICATION GOAL: THERAPY ...... 62 62 23.12 STRENGTHENING DEFENSE QI (WEI QI) ................................... .. 68 23.6 GENERAL QI VACUITY .................... 63 23.13 SUPPLEMENTING LUNG QI .......... ... 70 23.6.1 PREVENTION ............................... 63 23.14 DAMPNESS AND PHLEGM CONTENTS XI 3B: APPLICATION OF CHINESE DIETETICS FOR SPECIFIC CONDITIONS ........................... 73 24 ORGAN NETWORK; YY SPLEEN/PANCREAS-STOMACH YY EARTH PHASE ................................................................ ................................. 73 24.1 BOWEL (ZANG ORGAN): SPLEEN/ 24.5.1 SPLEEN QI VACUITY (PI QI XU) .... 75 PANCREAS SP ............................... 73 24.5.2 SPLEEN YANG VACUITY (PI YANG XU) ............................. 75 24.2 VISCERA (FU ORGAN): STOMACH (WEI) ST ..................................... 73 24.6 GENERAL CAUSES OF STOMACH DYSFUNCTION .............................. 78 24.3 TASKS AND FUNCTIONS OF SPLEEN/PANCREAS AND STOMACH .. 73 24.7 STOMACH SYNDROMES AND CHINESE NUTRITION ..................... 79 24.3.1 GOVERNANCE OF BODY FLUIDS AND LIQUIDS ..................................... 74 24.7.1 STOMACH QI VACUITY 24.3.2 PRODUCTION AND RETENTION (WEI QI XU) ............................... 79 OF BLOOD ................................... 74 24.7.2 STOMACH YIN VACUITY 24.3.3 GOVERNANCE OF CONNECTIVE (WEI YIN XU) ............................. 80 TISSUE ....................................... 75 24.7.3 STOMACH QI VACUITY WITH COLD (WEI QI XU HAN) ....................... 81 24.4 SPECIAL DIET FOR SPLEEN/ 24.7.4 FOOD STAGNATING IN THE PANCREAS-STOMACH NETWORK .... 75 STOMACH (SHI ZHI WEI WAN) ..... 82 24.5 SPLEEN SYNDROMES AND CHINESE 24.7.5 STOMACH FIRE (WEI RE) ............. 82 NUTRITION ................................... 75 93 KIDNEY (XIN SHEN BU JIAO) 25 ORGAN NETWORK YY LUNG-LARGE INTESTINE YY METAL PHASE ...................... ........................................................................... 84 25.1 BOWEL (ZANG ORGAN): 25.4 LUNG SYNDROMES AND CHINESE LUNG (FEI), LU ............................. 84 NUTRITION ................................... 85 25.2 VISCERA (FU ORGAN): 25.4.1 LUNG QI VACUITY (FEI QI XU) ...... 85 LARGE INTESTINE (DA CHANG) ....... 84 25.4.2 PHLEGM-DAMP OBSTRUCTING THE LUNG (TAN SHI ZU FEI) ......... 86 25.3 NUTRITION AND ORGAN NETWORK .. 85 25.4.3 LUNG YIN VACUITY (FEI YIN XU).... 87 26 ORGAN NETWORK YY KIDNEY-BLADDER YY WATER PHASE ...................... ............................................. 89 26.1 BOWEL (ZANG ORGAN): 26.3.1 KIDNEY QI VACUITY (SHEN QI XU) ... 91 KIDNEY (SHEN), KI ...................... 89 26.3.2 KIDNEY YANG VACUITY (SHEN YANGXU) ......................... 91 26.2 VISCERA (FU ORGAN): 26.3.3 KIDNEY YIN VACUITY (SHEN YIN XU) . 92 BLADDER (PANG CUANG) ............... 89 26.4 KIDNEY YIN VACUITY (SHEN YIN XU), 26.3 KIDNEY SYNDROMES AND CHINESE HEART YIN VACUITY (XIN YIN XU), NUTRITION ................................... 90 NONINTERACTION OF THE HEART AND XII CONTENTS 27 ORGAN NETWORK: YY LIVER-GALLBLADDER YY WOOD PHASE ................................................................................................. 95 27.1 BOWEL (ZANG ORGAN): LIVER (GON), LR .......................... 95 27.4.2 27.4.3 ASCENDANT LIVER YANG (GAN YANG SHANG KANG) ........... LIVER FIRE FLAMING UPWARD 97 27.2 VISCERA (FU ORGAN): (GAN HUO SHANG YAN).............. 99 GALLBLADDER (DAN), GB ............... 95 27.4.4 LIVER YIN VACUITY 27.3 NUTRITION AND ORGAN NETWORK... 96 27.4.5 (GAN YIN XU) ............................ LIVER BLOOD VACUITY 99 27.4 LIVER SYNDROMES AND CHINESE NUTRITION ..................... 96 (GAN XUE XU) ........................... .. 100 27.4.1 BINDING DEPRESSION OF LIVER QI (GAN QI YU JIE) ......................... 96 28 ORGAN NETWORK YY HEART-SMALL INTESTINE YY FIRE PHASE ...................................................................................................... 102 28.1 BOWEL (ZANG ORGAN): 28.4.2 HEART BLOOD VACUITY HEART (XIN), HT ......................... 102 28.4.3 (XIN XUE XU) ............................. HEART YIN VACUITY . 104 28.2 VISCERA (FU ORGAN): (XIN YIN XU) ............................. . 105 SMALL INTESTINE (XIAO CHANG) .... 102 28.4.4 HEART FIRE FLAMING UPWARD 28.3 NUTRITION AND ORGAN NETWORK... 102 (XIN HUO SHANG YAN) ............... . 106 28.4 HEART SYNDROMES AND CHINESE NUTRITION ..................... 103 28.4.1 HEART YANG VACUITY (XIN YANG XU) ........................... 103 PART 4: FOOD CLASSIFICATION 29 VEGETABLES .................................... 29.1 BAMBOO SPROUTS ...................... 109 29.2 CABBAGE .................................... 110 29.3 CARROTS ...................................... 110 29.4 CELERY (STALK OR ROOT) ............... ILL 29.5 CHINESE CABBAGE (NAPA CABBAGE) ....................... ILL 109 29.6 CUCUMBER .................................. 112 29.7 DANDELION .................................. 112 29.8 EGGPLANT (AUBERGINE) ............... 113 29.9 FENNEL ....................................... 113 29.10 GREEN ONIONS (SPRING ONIONS).... 114 29.11 LEEK ........................................... 114 CONTENTS XIII 29.12 LETTUCE ............................ ......... 115 29.17 SPINACH ................................ .... 117 29.13 LOTUS ROOT ....................... ......... 115 29.18 SWEET POTATO ....................... .... 118 29.14 ONION ............................... ......... 116 29.19 TOMATO ................................. .... 118 29.15 POTATO .............................. ......... 116 29.20 WHITE CABBAGE ................... .... 119 29.16 PUMPKIN .......................... ......... 117 29.21 YAM (ROOT) .......................... . .... 119 30 GRAINS AND SOY ........... ......................................... .... 120 30.1 AMARANTH ....................... ......... 121 30.7 RICE (WHITE AND BROWN) ..... , .... 124 30.2 BARLEY ............................... ......... 121 30.8 RYE ........................................ .... 124 30.3 BUCKWHEAT ...................... ........ 122 30.9 SOYBEAN, BLACK ..................... .... 125 30.4 CORN .................................. ......... 122 30.10 SOYBEAN, YELLOW ................... ..... 125 30.5 MILLET ................................. ........ 123 30.11 SPELT ...................................... ..... 126 30.6 OATS................................... ........ 123 30.12 WHEAT .................................. .... 126 31 SPICES, HERBS, SWEETENERS, CONDIMENTS ................................................... 128 31.1 CARDAMOM ......................... ..... 128 31.11 SALT ......................................... ... 134 31.2 CHILI ..................................... ..... 129 31.12 SEAWEED (GENERAL) ................ ... 135 31.3 CINNAMON ........................... ..... 129 31.13 SOY SAUCE............................... ... 135 31.4 CORIANDER ........................... ..... 130 31.14 SWEETENERS: BROWN OR WHOLE CANE SUGAR ................. ... 136 31.5 CURCUMA/TURMERIC .............. ..... 130 31.15 ... 136 SWEETENERS: HONEY ................ 31.6 GINGER, FRESH OR DRIED ......... ..... 131 31.7 GARLIC ................................... 31.16 SWEETENERS: MALT SUGAR ..... 132 MALTOSE-MALT SYRUP .............. ... 137 31.8 MUSHROOMS ........................ ..... 133 31.17 SWEETENERS: WHITE SUGAR ..... ... 137 31.9 NUTMEG ............................... ..... 133 31.18 VINEGAR .................................. ... 138 31.10 PEPPER (SEASONING) ............ ..... 134 32 FRUIT ................................................ 32.1 APPLE ......................................... 139 32.2 APRICOT ...................................... 140 32.3 BANANA ...................................... 140 139 32.4 CHERRY ....................................... 141 32.5 GOJI BERRIES ................................ 142 32.6 GRAPEFRUIT, POMELO ................... 142 XIV CONTENTS 32.7 GRAPES........................ ............... 143 32.13 PEAR .............................. ............. 146 32.8 KIWI ............................ ............... 143 32.14 PINEAPPLE ..................... ............. 147 32.9 LEMON ........................ ............... 144 32.15 PLUM ............................. ............. 147 32.10 MULBERRIES .................. ............... 145 32.16 POMEGRANATE ................ ............. 148 32.11 ORANGE ....................... ............... 145 32.17 WATERMELON ................. ............ 148 32.12 PEACH ......................... ............... 146 33 MEAT AND POULTRY ........ ............................................... ...... 149 33.1 BEEF ..................................... ...... 149 33.6 LAMB, MUTTON, SHEEP ........ ....... 152 33.2 BEEF LIVER ........................... ..... 150 33.7 PORK .................................... ....... 152 33.3 CHICKEN ............................... ..... 150 33.8 RABBIT/HARE ........................ ...... 153 33.4 CHICKEN LIVER ...................... ..... 151 33.9 VENISON (DEER) .................... ....... 153 33.5 DUCK .................................... ..... 151 34 FISH/SEAFOOD ............. ........................................................................................ 154 34.1 ANCHOVIES .................................. 154 34.8 OYSTERS .................................. .... 157 34.2 CARP ............................... ........... 155 34.9 PRAWNS/CRAYFISH/ LOBSTER ...... .... 158 34.3 CRAB ................................ ........... 155 34.10 SARDINES ................................ .... 158 34.4 EEL .................................. ........... 156 34.11 SQUID, OCTOPUS ..................... .... 159 34.5 HERRING .......................... ........... 156 34.12 TROUT ..................................... .... 159 34.6 MACKEREL ....................... ........... 156 34.13 TUNA ...................................... .... 159 34.7 MUSSELS ......................... ........... 157 35 DAIRY PRODUCTS, EGGS, OILS, AND FATS .......................................................... 160 35.1 BUTTER AND CREAM ................. .... 161 35.6 GOAT S AND SHEEP S MILK CHEESE.. 163 35.2 COW S MILK ............................ .... 161 35.7 PEANUT OIL .................................. 164 35.3 COW S MILK CHEESE ................ .... 162 35.8 SESAME OIL ................................. 164 35.4 CHICKEN EGGS ........................ .... 162 35.9 SOYBEAN OIL ............................... 165 35.5 GOAT S AND SHEEP S MILK ....... .... 163 35.10 YOGURT ....................................... 165 CONTENTS XV 36 NUTS AND SEEDS .................... ........................................................................... 166 36.1 ALMONDS ................................... 166 36.6 PEANUT ....................................... 169 36.2 BLACK SESAME ........................... 167 36.7 PINE NUT .................................... 169 36.3 CHESTNUT ................................... 167 36.8 SUNFLOWER SEEDS ....................... 170 36.4 FENNEL SEEDS ............................. 168 36.9 WALNUT ...................................... 170 36.5 HAZELNUT ................................... 168 37 ALCOHOLIC BEVERAGES, COFFEE, AND TEA ... ...................................................... 171 37.1 ALCOHOLIC BEVERAGES ................. 171 37.3 TEA ............................................ 172 37.2 COFFEE ....................................... 172 38 SUPERFOODS AND YANGSHENG IN CHINESE DIETETICS .................................... 174 38.1 TOP TEN SUPERFOODS ................. 174 38.5 YANGSHENG AND GENERAL DIETARY RECOMMENDATIONS IN CHINESE 38.2 SUPERFOODS WITH A LARGE AMOUNT DIETETICS .................................... 175 OF PHYTOCHEMICALS .................... 174 38.6 IMPORTANT FOODS IN CHINESE 38.3 SUPERFOODS WITH HIGH ANTIOXIDANT DIETETICS, ENERGETIC POTENTIAL .................................. 174 SUPERFOODS ............................... 175 38.4 SUPERFOODS WITH A HIGH CONTENT 38.7 GENERAL RECOMMENDATIONS FOR OF UNSATURATED FATTY ACIDS, PREVENTATIVE CARE ACCORDING TO OMEGA-3 FATTY ACIDS ................ 174 CHINESE DIETETICS ...................... 175 PART 5: CLINICAL EXAMPLES 39 RESPIRATORY TRACT DISORDERS ......................................................................... 179 39.1 MAIN SYMPTOM: COLDS .............. 179 39.2.3 CHRONIC BRONCHITIS, CONSTITUTIONAL LUNG DISORDER .......................... 184 39.1.1 ACUTE CASE OF FLU ..................... 179 39.1.2 ACUTE BRONCHITIS ...................... 180 39.3 MAIN SYMPTOM: COUGH ............ . 185 39.1.3 BRONCHITIS, SINUSITIS WITH YELLOW SECRETION ...................... 181 39.3.1 ACUTE WEAK COUGH.................. 185 39.3.2 ACUTE SEVERE COUGH ................. 185 39.2 BRONCHITIS/CHRONIC BRONCHITIS... 182 39.3.3 CHRONIC COUGH WITH SPUTUM.... 186 39.2.1 39.3.4 CHRONIC DRY COUGH .................. 186 CHRONIC LUNG FUNCTION IMPAIRMENT; RECURRENT BRONCHITIS/CHRONIC BRONCHITIS ................................ 182 39.4 MAIN SYMPTOM: SORE THROAT.... . 187 39.2.2 CHRONIC BRONCHITIS WITH PHLEGM 39.4.1 ACUTE TONSILLITIS ....................... 187 PRODUCTION (AND PHLEGM RETENTION 39.4.2 ACUTE LARYNGITIS ....................... 188 IN LUNG) ................................... 183 39.4.3 ACUTE/CHRONIC LARYNGITIS ........ 188 XVI CONTENTS 39.5 MAIN SYMPTOM: FRONTAL SINUSITIS AND MAXILLARY SINUSITIS . 189 39.5.1 ACUTE SINUSITIS ......................... 189 39.5.2 ACUTE/CHRONIC SINUSITIS ........... 190 39.5.3 RECURRENT SINUSITIS (LUNG QI VACUITY, SPLEEN QI VACUITY) ...... 190 39.5.4 RECURRENT SINUSITIS (DAMP HEAT IN SPLEEN) .............. 191 40 GASTROINTESTINAL DISORDERS ........ 40.1 MAIN SYMPTOM: DIARRHEA .......... 197 40.1.1 ACUTE AND CHRONIC DIARRHEA .... 197 40.1.2 ACUTE/CHRONIC DIARRHEA ........... 198 40.1.3 INFECTIOUS ENTERITIS, TRAVELER S DIARRHEA ................................... 198 40.1.4 CHRONIC MORNING DIARRHEA ...... 199 40.2 MAIN SYMPTOM: CONSTIPATION ... 200 40.2.1 CONSTIPATION IN ELDERLY PATIENTS AND POSTNATAL CONSTIPATION ...... 200 40.2.2 CONSTIPATION PRIMARILY IN ELDERLY PATIENTS .................................... 200 40.2.3 CONSTIPATION CAUSED BY STRESS OR TRAVEL ................................... 201 40.3 MAIN SYMPTOM: EPIGASTRIC DISORDERS ................................... 203 40.3.1 ACUTE/CHRONIC GASTRITIS, GASTRIC ULCER, AND DUODENAL ULCER ....... 203 40.3.2 GASTRIC ULCER AND DUODENAL ULCER ......................................... 204 40.3.3 ACUTE/CHRONIC GASTRITIS ........... 204 40.3.4 ACUTE/CHRONIC GASTRITIS, GASTRIC ULCER, AND DUODENAL ULCER ....... 205 40.4 MAIN SYMPTOM: NAUSEA AND EMESIS (VOMITING) .................... 207 39.6 BRONCHIAL ASTHMA ..................... 193 39.6.1 INTRINSIC (NONALLERGIC) ASTHMA... 193 39.6.2 EXTRINSIC (ALLERGIC) ASTHMA ..... 194 39.6.3 CHRONIC ASTHMA (LUNG QI VACUITY AND SPLEEN QI VACUITY) .............. 194 39.7 CHRONIC ASTHMA (LUNG QI VACUITY AND KIDNEY YANG VACUITY) ........... 195 ............................................................... 197 40.4.1 INFECTIOUS EMESIS .................... 207 40.4.2 ACUTE/CHRONIC EMESIS .............. 207 40.4.3 EMESIS FOLLOWING OVEREATING ... 208 40.4.4 EMESIS CAUSED BY EMOTIONAL STRAIN ........................................ 208 40.4.5 CHRONIC EMESIS ......................... 209 40.4.6 INFLAMMATORY GASTROINTESTINAL DISORDERS, CROHN DISEASE, ULCERATIVE COLITIS ..................... 210 40.4.7 STOMACH QI AND SPLEEN QI VACUITY ..................................... 210 40.4.8 LIVER QI INVADING THE STOMACH AND SPLEEN ............................... 210 40.4.9 LARGE INTESTINAL DAMP-HEAT .... 211 40.4.10 KIDNEY YANG VACUITY ................ 211 40.4.11 SPLEEN YANG VACUITY ................ 212 40.5 MAIN SYMPTOM: METEORISM (ABDOMINAL DISTENSION) ............ 213 40.5.1 ACUTE METEORISM ................... 213 40.5.2 RECURRENT METEORISM ........... 213 40.6 MAIN SYMPTOM: HICCOUGH, SINGULT (SIGHING, SOBBING) ........ 215 40.6.1 COLD EVIL INVADING THE STOMACH ................................... 215 41 OBESITY/LOSING WEIGHT .................................................................................. 216 41.1 MAIN SYMPTOM: OVERWEIGHT .... 216 41.2 OVERWEIGHT (SPLEEN QI OR SPLEEN YANG VACUITY) ................. 218 CONTENTS XVII 42 PHYSICAL AND/OR EMOTIONAL FATIGUE ............................................................. 222 42.1 MAIN SYMPTOMS: FATIGUE, EXHAUSTION, BURNOUT ................. 222 42.1.1 SHORT-TERM FATIGUE, FEEBLENESS (SPLEEN QI VACUITY) ................... 223 42.1.2 SHORT-TERM FATIGUE, FEEBLENESS (SPLEEN YANG VACUITY) .............. 224 42.1.3 SHORT-TERM FATIGUE, FEEBLENESS, BLOCKAGE (LIVER QI STAGNATION) .... 224 42.1.4 LONGER-TERM FATIGUE, EXHAUSTION (KIDNEY YANG VACUITY) .............. 225 42.1.5 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (KIDNEY YIN VACUITY) ... 226 42.1.6 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (LIVER YIN VACUITY) ..... 227 42.1.7 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (LIVER BLOOD VACUITY).... 227 42.1.8 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (BLOOD VACUITY - LACK OFBLOOD) ................................... 229 43 CARDIOVASCULAR DISORDERS .............................................................................. 230 43.1 GENERAL WEAKNESS, LACK OF ENERGY, LOW BLOOD PRESSURE ..... 230 43.2.2 HYPERTENSION WITH HEADACHE (LIVER YIN VACUITY AND BLOOD VACUITY) .......................... 233 43.2 MAIN SYMPTOM: HYPERTENSION 43.2.3 HYPERTENSION WITH TINNITUS ... 234 (HIGH BLOOD PRESSURE) ............... 232 43.2.4 HYPERTENSION WITH FEELING OF HEAVINESS ................................. 234 43.2.1 HYPERTENSION WITH HEADACHE (ASCENDANT LIVER YANG, LIVER FIRE, LIVER WIND) .............................. 232 44 EYE DISORDERS .................................................................................................... 236 44.1 INFLAMMATION .................... ....... 236 44.1.1 CONJUNCTIVITIS ............... ........... 236 45 SKIN DISORDERS ............ ............ 237 45.1 NEURODERMATITIS ............... ........ 237 45.2 ACNE ............................. ............ 239 45.1.1 45.1.2 ACUTE FLARE-UP ................. CHRONIC CONDITIONS .......... ....... 237 ....... 238 45.2.1 COMMON ACNE .............. ........... 239 46 UROGENITAL DISORDERS ..................................................................................... 241 46.1 MAIN SYMPTOM: CYSTITIS (URINARY TRACT INFECTIONS/LNFLAMMATION) .. 241 46.1.1 NONBACTERIAL CYSTITIS ............... 241 46.1.2 BACTERIAL CYSTITIS ...................... 242 46.2 INCONTINENCE, ENURESIS (BEDWETTING), FREQUENT MICTURITION (URINATION) ............. 243 46.3 IMPOTENCE, WEAK LIBIDO ........... 244 XVIII CONTENTS 47 GYNECOLOGICAL DISORDERS ................................................................................ 245 PHLEGM IN THE CENTER/COLD-DAMP, COLD-PHLEGM IN THE CENTER ..... 250 47.1 MORNING SICKNESS DURING PREGNANCY ................................. 245 47.1.1 MORNING SICKNESS DURING PREGNANCY (SPLEEN AND STOMACH QI VACUITY, STOMACH AND SPLEEN YANG VACUITY) ........ 245 48 ALLERGIES ................................ . 247 48.1 FOOD SENSITIVITIES/FOOD 48.2.6 DAMPNESS AND HEAT IN THE ALLERGIES .................................... 247 CENTER, WITH PREDOMINANCE OF DAMPNESS ............................ 250 48.2 DIFFERENTIATION OF SENSITIVITIES 48.2.7 HEAT-PHLEGM OBSTRUCTING VERSUS ALLERGIES ........................ 247 THE CENTER ................................ 251 48.2.1 FOOD SENSITIVITIES/ 48.2.8 LIVER ATTACKING THE STOMACH ... 251 PSEUDOALLERGIES ....................... 247 48.3 ALLERGIES AND THE SIGNIFICANCE 48.2.2 GENERAL FOOD RECOMMENDATIONS OF THE KIDNEY NETWORK ............. . 252 FOR PATIENTS WITH ALLERGIES AND SENSITIVITIES ............................. 248 48.3.1 KIDNEY QI VACUITY .................... 252 48.2.3 FOOD SENSITIVITIES/FOOD 48.3.2 KIDNEY YANG VACUITY ................ 253 ALLERGIES .................................. 248 48.3.3 KIDNEY YIN VACUITY ................... 254 48.2.4 SPLEEN AND STOMACH QI VACUITY... 249 48.2.5 COLD, HEAT, DAMPNESS, AND 49 NUTRITION IN ONCOLOGY ................................................................................... 256 49.1 OTHER COMMON PATTERNS .......... 259 49.4 49.1.1 DEFICIENCY PATTERNS ................. 259 49.1.2 REPLETION PATTERNS ................... 259 49.5 49.2 AFTER SURGICAL TREATMENT .......... 259 49.3 NUTRITION THERAPY IN SUPPORT OF CHEMOTHERAPY .................... 259 49.6 PROTECTING AND REBUILDING THE INNER CENTER: PROTECTING, REBUILDING, AND NOURISHING QI AND XUE ....... 260 NUTRITION THERAPY IN SUPPORT OF RADIATION ............................... 260 FOODS KNOWN AS CANCER KILLERS .. 260 PART 6: CHINESE DIETETICS AT A GLANCE 50 FOODS CLASSIFIED BY PHASE/ORGAN NETWORK ............................................. 263 50.1 PHASE: EARTH 50.3 ORGAN NETWORK: SPLEEN/PANCREAS, STOMACH .................................... 263 50.2 PHASE: METAL 50.4 ORGAN NETWORK: LUNG-LARGE INTESTINE ................................. 268 270 272 PHASE: WATER ORGAN NETWORK: KIDNEY BLADDER ............................ PHASE: WOOD ORGAN NETWORK: LIVER GALLBLADDER ...................... CONTENTS XIX 50.5 S * PHASE: FIRE ORGAN NETWORK: HEART-SMALL INTESTINE .................................... 274 51 FOODS FROM A TO Z ........................................................................................... 276 PART 7: APPENDIX GLOSSARY .......................................................................................................................... 291 FURTHER READING ........................................................................................................... 294 INDEX ................................................................................................................................ 296
adam_txt	VI CONTENTS PREFACE TO THE THIRD EDITION . XX PREFACE TO THE SECOND EDITION . XXI ACKNOWLEDGMENTS . XXIII STRUCTURE AND USE OF THIS BOOK . XXIV PART 1: THEORY 1 A: INTRODUCTION TO THE BASIC PRINCIPLES OF TRADITIONAL CHINESE MEDICINE AND CHINESE DIETETICS . 3 1 YIN AND YANG . 3 2 THERAPEUTIC PRINCIPLES OF TCM . 7 2.1 YIN AND YANG ARE OPPOSITES . 7 2.4 YIN AND YANG COUNTERBALANCE EACH OTHER (YIN YANG ZHI YUE) . 7 2.2 YIN AND YANG ARE DIVISIBLE BUT INSEPARABLE (YIN YANG KE FEN 2.5 YIN AND YANG MUTUALLY TRANSFORM ER BU KE LI) . 7 EACH OTHER . 8 2.3 YIN AND YANG ARE ROOTED IN EACH OTHER (YIN YANG HU CEN) . 7 3 THE FIVE PHASES (WU XING) . 9 4 THE FIVE BASIC SUBSTANCES . 10 4.1 LIFE FORCE - QI . . 10 4.4 SPIRIT - SHEN . . 13 4.1.1 FUNCTION . 10 4.4.1 FUNCTION . . 13 4.1.2 DYSFUNCTION . 10 4.4.2 DYSFUNCTION . . 13 4.2 CONGENITAL ESSENCE - JING . . 11 4.5 BODY FLUIDS - JIN YE . . 13 4.2.1 FUNCTION . 11 4.5.1 FUNCTION . . 13 4.2.2 DYSFUNCTION . 11 4.5.2 DYSFUNCTION . . 13 4.3 BLOOD - XUE . . 12 4.3.1 FUNCTION . 12 4.3.2 DYSFUNCTION . 12 CONTENTS VII 5 CAUSES OF DISEASES . 15 5.1 EXTERNAL BIOCLIMATIC FACTORS OR IMPEDIMENTS . 15 5.1.4 5.1.5 HEAT . DRYNESS (ZAO) . 16 16 5.1.1 WIND . 15 5.2 INTERNAL FACTORS, " THE FIVE MINDS 5.1.2 COLD . 15 (EMOTIONS) " (WU SHI) . 16 5.1.3 DAMPNESS. 16 6 TRADITIONAL CHINESE NUTRITION THEORY . 17 6.1 THE QI ENERGY CONCEPT OF TCM. 17 6.1.2 GU QI (DRUM QI, OR FOOD QI) . 18 6.1.3 ANCESTRAL (AIR) QI (ZONG QI) . 18 6.1.1 CONGENITAL CONSTITUTION ESSENCE (JING) . 17 7 FUNCTION OF THE TRIPLE BURNER (SON JIAO) . 20 20 7.1 THE UPPER BURNER: HEART, LUNGS, PERICARDIUM (UPWARD FROM DIAPHRAGM) . 20 7.3 THE LOWER BURNER: LIVER, KIDNEY, BLADDER, AND INTESTINE (DOWNWARD FROM NAVEL) . 7.2 THE CENTER BURNER: SPLEEN, PANCREAS, STOMACH (BETWEEN DIAPHRAGM AND NAVEL) . 20 1 B: METHODOLOGY OF NUTRITIONAL THERAPY . 21 8 ENERGETICS OF FOOD . 21 9 ENERGETIC THERMAL NATURE . 22 10.3 SALTY FLAVOR . 27 9.1 HOT . 23 9.6 " YANG FOODS " . . 24 9.2 WARM . 23 9.6.1 QI VACUITY . . 24 9.3 NEUTRAL . 9.6.2 YANG VACUITY . . 24 23 9.7 " YIN FOODS" . . 24 9.4 9.5 COOL . COLD . 23 9.7.1 YIN VACUITY . . 24 23 9.7.2 YANG REPLETION . . 24 10 THE FIVE FLAVORS (VL/U L/L/E/) . . . 25 10.1 SWEET FLAVOR . 26 10.4 SOUR FLAVOR . . . 27 10.2 ACRID FLAVOR . 26 10.5 BITTER FLAVOR. . 27 VLII CONTENTS 11 FLAVOR ASSOCIATION WITH ORGAN NETWORKS . 29 11.1 EXAMPLE: CARROT 30 11.2.3 DOWNBEARING MOVEMENT . 30 11.2.4 FALLING MOVEMENT . 30 11.2 QI MOVEMENT CAUSED BY FOOD: FOOD DIRECTION . 30 11.2.1 UPBEARING MOVEMENT . 30 11.2.2 FLOATING MOVEMENT . 30 12 INFLUENCING THE THERMAL NATURE OF FOODS . 31 12.1 COOLING COOKING METHODS . 31 12.2 WARMING COOKING METHODS . 31 13 COOKING METHODS IN DETAIL. . 32 13.1 BAKING . 32 13.8 BOILING WITH PLENTIFUL WATER . 33 13.2 BLANCHING . FRYING AND ROASTING . 32 13.9 COOKING WITH COOLING INGREDIENTS (E.G., FRUIT, SPROUTS) . 33 13.3 32 13.10 33 SLOW, GENTLE FRYING (BRAISING) . 13.4 STEAMING . 32 13.11 33 SALTING (PICKLING IN BRINE) . 13.5 GRILLING/BROILING/ BARBECUE . 32 13.12 33 SMOKING . 13.6 BOILING/SIMMERING . 32 13.13 33 SEASONING . 13.7 COOKING WITH ALCOHOL . 33 14 CREEN SMOOTHIES IN TCM . . YY . 35 14.1 INTRODUCTION . 35 14.5 FOR BEGINNERS . 36 14.2 NOTES AND TIPS FOR CLINICAL 14.6 FOR PEOPLE WITH MORE EXPERIENCE. 36 PRACTICE . 35 14.7 BASIC RECIPE FOR APPROXIMATELY 14.2.1 AMOUNT . 35 1.5 LITERS/QUARTS SMOOTHIE . 36 14.2.2 SHELF LIFE AND STORAGE. 35 14.2.3 CONCLUSION . 35 14.8 ADDITIONAL TIPS . 37 14.3 BASIC INGREDIENTS . 36 14.4 OTHER INGREDIENTS (RECOMMENDED BY THE SEASON, IN RELATION TO CENTRAL EUROPE) . 36 CONTENTS IX 15 MEAL PREPARATION IN TUNE WITH THE FIVE PHASES (WOOD, FIRE, EARTH, METAL, WATER) 38 16 FASTING . 39 16.1 INTRODUCTION . . 39 16.5 TOTAL FASTING . 40 16.2 COMMON INDICATIONS . 39 16.6 HOW TO PRACTICE TOTAL FASTING . . 40 16.3 GENERAL RECOMMENDATIONS 16.6.1 PURIFICATION STAGE . 40 FOR FASTING IN ACCORDANCE 16.6.2 FASTING STAGE. 40 WITH TCM CRITERIA . 39 16.6.3 BUILD-UP STAGE . 41 16.3.1 PREPARATION . 39 16.7 CONCLUDING REMARKS . 41 16.4 PHYSICAL ACTIVITY . . 40 PART 2: CHINESE DIETETICS IN PRACTICE 17 BASIC RECOMMENDATIONS OF CHINESE DIETETICS 45 17.1 THE PATH TO HEALTHY EATING HABITS . 45 17.3 GENERAL RECOMMENDATIONS . . 45 17.3.1 COOKING METHODS . 45 17.2 INNER ATTITUDE AND ENVIRONMENT. 45 17.3.2 FOOD QUANTITY . 46 17.3.3 FOOD QUALITY . 46 17.2.1 EATING WITH ENJOYMENT AND IN A 17.3.4 FLAVOR . 46 RELAXED ATMOSPHERE . 45 17.3.5 ENERGETIC THERMAL QUALITY . 46 18 SPECIAL SIGNIFICANCE OF THE EARTH PHASE 48 18.1 " STRENGTHENING THE INNER CENTER " 48 19 NUTRITION AND DAILY RHYTHMS 19.1 BREAKFAST 50 19.2 LUNCH 50 20 NUTRITION AND SEASONAL RHYTHMS 20.1 SPRING 51 20.2 SUMMER (HOT SEASON) 51 50 19.3 EVENING MEAL/DINNER 50 51 20.3 AUTUMN 52 20.4 WINTER (COLD SEASON) 52 X CONTENTS 21 NUTRITION AND PATHOGENIC FACTO 21.1 COLD . 53 21.2 HEAT . 53 21.3 DAMPNESS . 53 21.4 DRYNESS . 53 22 NUTRITION AND THE HUMAN LIFE C 22.1 CHILDREN AND YOUNG PEOPLE . 55 53 21.5 EXTERNAL WIND . 54 21.5.1 WIND-COLD . 54 21.5.2 WIND-HEAT . 54 21.6 INTERNAL WIND . 54 LE . 55 22.3 OLDER PEOPLE . 55 22.2 MIDLIFE . 55 PART 3: PRACTICAL APPLICATION OF CHINESE DIETETICS 3A: GENERAL APPLICATIONS OF CHINESE DIETETICS . 59 23 PRACTICAL GUIDELINES FOR GIVING NUTRITIONAL ADVICE . 59 CONDITIONS . 70 23.1 THE ROLE OF CHINESE NUTRITION 23.7 GENERAL YANG VACUITY . . 64 IN TRADITIONAL CHINESE MEDICINE (TCM) . 59 23.7.1 PREVENTION . 64 23.2 GENERAL INDICATIONS FOR CHINESE 23.8 GENERAL YIN VACUITY . . 64 DIETETICS . 59 23.8.1 PREVENTION . 64 23.3 DO NOT WORRY ABOUT DOGMATISM . 60 23.9 YIN REPLETION (EXCESS) AND DAMPNESS . . 65 23.3.1 TIPS FOR GIVING NUTRITIONAL ADVICE . 60 23.9.1 PREVENTION . 65 23.4 GENERAL NUTRITIONAL RECOMMENDATIONS (FOR SHARING 23.10 YANG REPLETION (EXCESS) CONDITIONS . . 65 WITH PATIENTS) . 62 23.10.1 PREVENTION . 66 23.5 APPLICATION AREAS . 62 23.11 BLOOD VACUITY (XUE XU) . . 66 23.5.1 23.5.2 APPLICATION GOAL: PREVENTION. APPLICATION GOAL: THERAPY . 62 62 23.12 STRENGTHENING DEFENSE QI (WEI QI) . . 68 23.6 GENERAL QI VACUITY . 63 23.13 SUPPLEMENTING LUNG QI . . 70 23.6.1 PREVENTION . 63 23.14 DAMPNESS AND PHLEGM CONTENTS XI 3B: APPLICATION OF CHINESE DIETETICS FOR SPECIFIC CONDITIONS . 73 24 ORGAN NETWORK; YY SPLEEN/PANCREAS-STOMACH YY EARTH PHASE . . 73 24.1 BOWEL (ZANG ORGAN): SPLEEN/ 24.5.1 SPLEEN QI VACUITY (PI QI XU) . 75 PANCREAS SP . 73 24.5.2 SPLEEN YANG VACUITY (PI YANG XU) . 75 24.2 VISCERA (FU ORGAN): STOMACH (WEI) ST . 73 24.6 GENERAL CAUSES OF STOMACH DYSFUNCTION . 78 24.3 TASKS AND FUNCTIONS OF SPLEEN/PANCREAS AND STOMACH . 73 24.7 STOMACH SYNDROMES AND CHINESE NUTRITION . 79 24.3.1 GOVERNANCE OF BODY FLUIDS AND LIQUIDS . 74 24.7.1 STOMACH QI VACUITY 24.3.2 PRODUCTION AND RETENTION (WEI QI XU) . 79 OF BLOOD . 74 24.7.2 STOMACH YIN VACUITY 24.3.3 GOVERNANCE OF CONNECTIVE (WEI YIN XU) . 80 TISSUE . 75 24.7.3 STOMACH QI VACUITY WITH COLD (WEI QI XU HAN) . 81 24.4 SPECIAL DIET FOR SPLEEN/ 24.7.4 FOOD STAGNATING IN THE PANCREAS-STOMACH NETWORK . 75 STOMACH (SHI ZHI WEI WAN) . 82 24.5 SPLEEN SYNDROMES AND CHINESE 24.7.5 STOMACH FIRE (WEI RE) . 82 NUTRITION . 75 93 KIDNEY (XIN SHEN BU JIAO) 25 ORGAN NETWORK YY LUNG-LARGE INTESTINE YY METAL PHASE . . 84 25.1 BOWEL (ZANG ORGAN): 25.4 LUNG SYNDROMES AND CHINESE LUNG (FEI), LU . 84 NUTRITION . 85 25.2 VISCERA (FU ORGAN): 25.4.1 LUNG QI VACUITY (FEI QI XU) . 85 LARGE INTESTINE (DA CHANG) . 84 25.4.2 PHLEGM-DAMP OBSTRUCTING THE LUNG (TAN SHI ZU FEI) . 86 25.3 NUTRITION AND ORGAN NETWORK . 85 25.4.3 LUNG YIN VACUITY (FEI YIN XU). 87 26 ORGAN NETWORK YY KIDNEY-BLADDER YY WATER PHASE . . 89 26.1 BOWEL (ZANG ORGAN): 26.3.1 KIDNEY QI VACUITY (SHEN QI XU) . 91 KIDNEY (SHEN), KI . 89 26.3.2 KIDNEY YANG VACUITY (SHEN YANGXU) . 91 26.2 VISCERA (FU ORGAN): 26.3.3 KIDNEY YIN VACUITY (SHEN YIN XU) . 92 BLADDER (PANG CUANG) . 89 26.4 KIDNEY YIN VACUITY (SHEN YIN XU), 26.3 KIDNEY SYNDROMES AND CHINESE HEART YIN VACUITY (XIN YIN XU), NUTRITION . 90 NONINTERACTION OF THE HEART AND XII CONTENTS 27 ORGAN NETWORK: YY LIVER-GALLBLADDER YY WOOD PHASE . 95 27.1 BOWEL (ZANG ORGAN): LIVER (GON), LR . 95 27.4.2 27.4.3 ASCENDANT LIVER YANG (GAN YANG SHANG KANG) . LIVER FIRE FLAMING UPWARD 97 27.2 VISCERA (FU ORGAN): (GAN HUO SHANG YAN). 99 GALLBLADDER (DAN), GB . 95 27.4.4 LIVER YIN VACUITY 27.3 NUTRITION AND ORGAN NETWORK. 96 27.4.5 (GAN YIN XU) . LIVER BLOOD VACUITY 99 27.4 LIVER SYNDROMES AND CHINESE NUTRITION . 96 (GAN XUE XU) . . 100 27.4.1 BINDING DEPRESSION OF LIVER QI (GAN QI YU JIE) . 96 28 ORGAN NETWORK YY HEART-SMALL INTESTINE YY FIRE PHASE . 102 28.1 BOWEL (ZANG ORGAN): 28.4.2 HEART BLOOD VACUITY HEART (XIN), HT . 102 28.4.3 (XIN XUE XU) . HEART YIN VACUITY . 104 28.2 VISCERA (FU ORGAN): (XIN YIN XU) . . 105 SMALL INTESTINE (XIAO CHANG) . 102 28.4.4 HEART FIRE FLAMING UPWARD 28.3 NUTRITION AND ORGAN NETWORK. 102 (XIN HUO SHANG YAN) . . 106 28.4 HEART SYNDROMES AND CHINESE NUTRITION . 103 28.4.1 HEART YANG VACUITY (XIN YANG XU) . 103 PART 4: FOOD CLASSIFICATION 29 VEGETABLES . 29.1 BAMBOO SPROUTS . 109 29.2 CABBAGE . 110 29.3 CARROTS . 110 29.4 CELERY (STALK OR ROOT) . ILL 29.5 CHINESE CABBAGE (NAPA CABBAGE) . ILL 109 29.6 CUCUMBER . 112 29.7 DANDELION . 112 29.8 EGGPLANT (AUBERGINE) . 113 29.9 FENNEL . 113 29.10 GREEN ONIONS (SPRING ONIONS). 114 29.11 LEEK . 114 CONTENTS XIII 29.12 LETTUCE . . 115 29.17 SPINACH . . 117 29.13 LOTUS ROOT . . 115 29.18 SWEET POTATO . . 118 29.14 ONION . . 116 29.19 TOMATO . . 118 29.15 POTATO . . 116 29.20 WHITE CABBAGE . . 119 29.16 PUMPKIN . . 117 29.21 YAM (ROOT) . . . 119 30 GRAINS AND SOY . . . 120 30.1 AMARANTH . . 121 30.7 RICE (WHITE AND BROWN) . , . 124 30.2 BARLEY . . 121 30.8 RYE . . 124 30.3 BUCKWHEAT . . 122 30.9 SOYBEAN, BLACK . . 125 30.4 CORN . . 122 30.10 SOYBEAN, YELLOW . . 125 30.5 MILLET . . 123 30.11 SPELT . . 126 30.6 OATS. . 123 30.12 WHEAT . . 126 31 SPICES, HERBS, SWEETENERS, CONDIMENTS . 128 31.1 CARDAMOM . . 128 31.11 SALT . . 134 31.2 CHILI . . 129 31.12 SEAWEED (GENERAL) . . 135 31.3 CINNAMON . . 129 31.13 SOY SAUCE. . 135 31.4 CORIANDER . . 130 31.14 SWEETENERS: BROWN OR WHOLE CANE SUGAR . . 136 31.5 CURCUMA/TURMERIC . . 130 31.15 . 136 SWEETENERS: HONEY . 31.6 GINGER, FRESH OR DRIED . . 131 31.7 GARLIC . 31.16 SWEETENERS: MALT SUGAR . 132 MALTOSE-MALT SYRUP . . 137 31.8 MUSHROOMS . . 133 31.17 SWEETENERS: WHITE SUGAR . . 137 31.9 NUTMEG . . 133 31.18 VINEGAR . . 138 31.10 PEPPER (SEASONING) . . 134 32 FRUIT . 32.1 APPLE . 139 32.2 APRICOT . 140 32.3 BANANA . 140 139 32.4 CHERRY . 141 32.5 GOJI BERRIES . 142 32.6 GRAPEFRUIT, POMELO . 142 XIV CONTENTS 32.7 GRAPES. . 143 32.13 PEAR . . 146 32.8 KIWI . . 143 32.14 PINEAPPLE . . 147 32.9 LEMON . . 144 32.15 PLUM . . 147 32.10 MULBERRIES . . 145 32.16 POMEGRANATE . . 148 32.11 ORANGE . . 145 32.17 WATERMELON . . 148 32.12 PEACH . . 146 33 MEAT AND POULTRY . . . 149 33.1 BEEF . . 149 33.6 LAMB, MUTTON, SHEEP . . 152 33.2 BEEF LIVER . . 150 33.7 PORK . . 152 33.3 CHICKEN . . 150 33.8 RABBIT/HARE . . 153 33.4 CHICKEN LIVER . . 151 33.9 VENISON (DEER) . . 153 33.5 DUCK . . 151 34 FISH/SEAFOOD . . 154 34.1 ANCHOVIES . 154 34.8 OYSTERS . . 157 34.2 CARP . . 155 34.9 PRAWNS/CRAYFISH/ LOBSTER . . 158 34.3 CRAB . . 155 34.10 SARDINES . . 158 34.4 EEL . . 156 34.11 SQUID, OCTOPUS . . 159 34.5 HERRING . . 156 34.12 TROUT . . 159 34.6 MACKEREL . . 156 34.13 TUNA . . 159 34.7 MUSSELS . . 157 35 DAIRY PRODUCTS, EGGS, OILS, AND FATS . 160 35.1 BUTTER AND CREAM . . 161 35.6 GOAT'S AND SHEEP ' S MILK CHEESE. 163 35.2 COW ' S MILK . . 161 35.7 PEANUT OIL . 164 35.3 COW ' S MILK CHEESE . . 162 35.8 SESAME OIL . 164 35.4 CHICKEN EGGS . . 162 35.9 SOYBEAN OIL . 165 35.5 GOAT ' S AND SHEEP ' S MILK . . 163 35.10 YOGURT . 165 CONTENTS XV 36 NUTS AND SEEDS . . 166 36.1 ALMONDS . 166 36.6 PEANUT . 169 36.2 BLACK SESAME . 167 36.7 PINE NUT . 169 36.3 CHESTNUT . 167 36.8 SUNFLOWER SEEDS . 170 36.4 FENNEL SEEDS . 168 36.9 WALNUT . 170 36.5 HAZELNUT . 168 37 ALCOHOLIC BEVERAGES, COFFEE, AND TEA . . 171 37.1 ALCOHOLIC BEVERAGES . 171 37.3 TEA . 172 37.2 COFFEE . 172 38 SUPERFOODS AND YANGSHENG IN CHINESE DIETETICS . 174 38.1 TOP TEN SUPERFOODS . 174 38.5 YANGSHENG AND GENERAL DIETARY RECOMMENDATIONS IN CHINESE 38.2 SUPERFOODS WITH A LARGE AMOUNT DIETETICS . 175 OF PHYTOCHEMICALS . 174 38.6 IMPORTANT FOODS IN CHINESE 38.3 SUPERFOODS WITH HIGH ANTIOXIDANT DIETETICS, ENERGETIC POTENTIAL . 174 SUPERFOODS . 175 38.4 SUPERFOODS WITH A HIGH CONTENT 38.7 GENERAL RECOMMENDATIONS FOR OF UNSATURATED FATTY ACIDS, PREVENTATIVE CARE ACCORDING TO OMEGA-3 FATTY ACIDS . 174 CHINESE DIETETICS . 175 PART 5: CLINICAL EXAMPLES 39 RESPIRATORY TRACT DISORDERS . 179 39.1 MAIN SYMPTOM: COLDS . 179 39.2.3 CHRONIC BRONCHITIS, CONSTITUTIONAL LUNG DISORDER . 184 39.1.1 ACUTE CASE OF FLU . 179 39.1.2 ACUTE BRONCHITIS . 180 39.3 MAIN SYMPTOM: COUGH . . 185 39.1.3 BRONCHITIS, SINUSITIS WITH YELLOW SECRETION . 181 39.3.1 ACUTE WEAK COUGH. 185 39.3.2 ACUTE SEVERE COUGH . 185 39.2 BRONCHITIS/CHRONIC BRONCHITIS. 182 39.3.3 CHRONIC COUGH WITH SPUTUM. 186 39.2.1 39.3.4 CHRONIC DRY COUGH . 186 CHRONIC LUNG FUNCTION IMPAIRMENT; RECURRENT BRONCHITIS/CHRONIC BRONCHITIS . 182 39.4 MAIN SYMPTOM: SORE THROAT. . 187 39.2.2 CHRONIC BRONCHITIS WITH PHLEGM 39.4.1 ACUTE TONSILLITIS . 187 PRODUCTION (AND PHLEGM RETENTION 39.4.2 ACUTE LARYNGITIS . 188 IN LUNG) . 183 39.4.3 ACUTE/CHRONIC LARYNGITIS . 188 XVI CONTENTS 39.5 MAIN SYMPTOM: FRONTAL SINUSITIS AND MAXILLARY SINUSITIS . 189 39.5.1 ACUTE SINUSITIS . 189 39.5.2 ACUTE/CHRONIC SINUSITIS . 190 39.5.3 RECURRENT SINUSITIS (LUNG QI VACUITY, SPLEEN QI VACUITY) . 190 39.5.4 RECURRENT SINUSITIS (DAMP HEAT IN SPLEEN) . 191 40 GASTROINTESTINAL DISORDERS . 40.1 MAIN SYMPTOM: DIARRHEA . 197 40.1.1 ACUTE AND CHRONIC DIARRHEA . 197 40.1.2 ACUTE/CHRONIC DIARRHEA . 198 40.1.3 INFECTIOUS ENTERITIS, TRAVELER ' S DIARRHEA . 198 40.1.4 CHRONIC MORNING DIARRHEA . 199 40.2 MAIN SYMPTOM: CONSTIPATION . 200 40.2.1 CONSTIPATION IN ELDERLY PATIENTS AND POSTNATAL CONSTIPATION . 200 40.2.2 CONSTIPATION PRIMARILY IN ELDERLY PATIENTS . 200 40.2.3 CONSTIPATION CAUSED BY STRESS OR TRAVEL . 201 40.3 MAIN SYMPTOM: EPIGASTRIC DISORDERS . 203 40.3.1 ACUTE/CHRONIC GASTRITIS, GASTRIC ULCER, AND DUODENAL ULCER . 203 40.3.2 GASTRIC ULCER AND DUODENAL ULCER . 204 40.3.3 ACUTE/CHRONIC GASTRITIS . 204 40.3.4 ACUTE/CHRONIC GASTRITIS, GASTRIC ULCER, AND DUODENAL ULCER . 205 40.4 MAIN SYMPTOM: NAUSEA AND EMESIS (VOMITING) . 207 39.6 BRONCHIAL ASTHMA . 193 39.6.1 INTRINSIC (NONALLERGIC) ASTHMA. 193 39.6.2 EXTRINSIC (ALLERGIC) ASTHMA . 194 39.6.3 CHRONIC ASTHMA (LUNG QI VACUITY AND SPLEEN QI VACUITY) . 194 39.7 CHRONIC ASTHMA (LUNG QI VACUITY AND KIDNEY YANG VACUITY) . 195 . 197 40.4.1 INFECTIOUS EMESIS . 207 40.4.2 ACUTE/CHRONIC EMESIS . 207 40.4.3 EMESIS FOLLOWING OVEREATING . 208 40.4.4 EMESIS CAUSED BY EMOTIONAL STRAIN . 208 40.4.5 CHRONIC EMESIS . 209 40.4.6 INFLAMMATORY GASTROINTESTINAL DISORDERS, CROHN DISEASE, ULCERATIVE COLITIS . 210 40.4.7 STOMACH QI AND SPLEEN QI VACUITY . 210 40.4.8 LIVER QI INVADING THE STOMACH AND SPLEEN . 210 40.4.9 LARGE INTESTINAL DAMP-HEAT . 211 40.4.10 KIDNEY YANG VACUITY . 211 40.4.11 SPLEEN YANG VACUITY . 212 40.5 MAIN SYMPTOM: METEORISM (ABDOMINAL DISTENSION) . 213 40.5.1 " ACUTE " METEORISM . 213 40.5.2 " RECURRENT " METEORISM . 213 40.6 MAIN SYMPTOM: HICCOUGH, SINGULT (SIGHING, SOBBING) . 215 40.6.1 COLD EVIL INVADING THE STOMACH . 215 41 OBESITY/LOSING WEIGHT . 216 41.1 MAIN SYMPTOM: OVERWEIGHT . 216 41.2 OVERWEIGHT (SPLEEN QI OR SPLEEN YANG VACUITY) . 218 CONTENTS XVII 42 PHYSICAL AND/OR EMOTIONAL FATIGUE . 222 42.1 MAIN SYMPTOMS: FATIGUE, EXHAUSTION, BURNOUT . 222 42.1.1 SHORT-TERM FATIGUE, FEEBLENESS (SPLEEN QI VACUITY) . 223 42.1.2 SHORT-TERM FATIGUE, FEEBLENESS (SPLEEN YANG VACUITY) . 224 42.1.3 SHORT-TERM FATIGUE, FEEBLENESS, BLOCKAGE (LIVER QI STAGNATION) . 224 42.1.4 LONGER-TERM FATIGUE, EXHAUSTION (KIDNEY YANG VACUITY) . 225 42.1.5 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (KIDNEY YIN VACUITY) . 226 42.1.6 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (LIVER YIN VACUITY) . 227 42.1.7 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (LIVER BLOOD VACUITY). 227 42.1.8 LONGER-TERM FATIGUE, EXHAUSTION, BURNOUT (BLOOD VACUITY - LACK OFBLOOD) . 229 43 CARDIOVASCULAR DISORDERS . 230 43.1 GENERAL WEAKNESS, LACK OF ENERGY, LOW BLOOD PRESSURE . 230 43.2.2 HYPERTENSION WITH HEADACHE (LIVER YIN VACUITY AND BLOOD VACUITY) . 233 43.2 MAIN SYMPTOM: HYPERTENSION 43.2.3 HYPERTENSION WITH TINNITUS . 234 (HIGH BLOOD PRESSURE) . 232 43.2.4 HYPERTENSION WITH FEELING OF HEAVINESS . 234 43.2.1 HYPERTENSION WITH HEADACHE (ASCENDANT LIVER YANG, LIVER FIRE, LIVER WIND) . 232 44 EYE DISORDERS . 236 44.1 INFLAMMATION . . 236 44.1.1 CONJUNCTIVITIS . . 236 45 SKIN DISORDERS . . 237 45.1 NEURODERMATITIS . . 237 45.2 ACNE . . 239 45.1.1 45.1.2 ACUTE FLARE-UP . CHRONIC CONDITIONS . . 237 . 238 45.2.1 COMMON ACNE . . 239 46 UROGENITAL DISORDERS . 241 46.1 MAIN SYMPTOM: CYSTITIS (URINARY TRACT INFECTIONS/LNFLAMMATION) . 241 46.1.1 NONBACTERIAL CYSTITIS . 241 46.1.2 BACTERIAL CYSTITIS . 242 46.2 INCONTINENCE, ENURESIS (BEDWETTING), FREQUENT MICTURITION (URINATION) . 243 46.3 IMPOTENCE, WEAK LIBIDO . 244 XVIII CONTENTS 47 GYNECOLOGICAL DISORDERS . 245 PHLEGM IN THE CENTER/COLD-DAMP, COLD-PHLEGM IN THE CENTER . 250 47.1 MORNING SICKNESS DURING PREGNANCY . 245 47.1.1 MORNING SICKNESS DURING PREGNANCY (SPLEEN AND STOMACH QI VACUITY, STOMACH AND SPLEEN YANG VACUITY) . 245 48 ALLERGIES . . 247 48.1 FOOD SENSITIVITIES/FOOD 48.2.6 DAMPNESS AND HEAT IN THE ALLERGIES . 247 CENTER, WITH PREDOMINANCE OF DAMPNESS . 250 48.2 DIFFERENTIATION OF SENSITIVITIES 48.2.7 HEAT-PHLEGM OBSTRUCTING VERSUS ALLERGIES . 247 THE CENTER . 251 48.2.1 FOOD SENSITIVITIES/ 48.2.8 LIVER ATTACKING THE STOMACH . 251 PSEUDOALLERGIES . 247 48.3 ALLERGIES AND THE SIGNIFICANCE 48.2.2 GENERAL FOOD RECOMMENDATIONS OF THE KIDNEY NETWORK . . 252 FOR PATIENTS WITH ALLERGIES AND SENSITIVITIES . 248 48.3.1 KIDNEY QI VACUITY . 252 48.2.3 FOOD SENSITIVITIES/FOOD 48.3.2 KIDNEY YANG VACUITY . 253 ALLERGIES . 248 48.3.3 KIDNEY YIN VACUITY . 254 48.2.4 SPLEEN AND STOMACH QI VACUITY. 249 48.2.5 COLD, HEAT, DAMPNESS, AND 49 NUTRITION IN ONCOLOGY . 256 49.1 OTHER COMMON PATTERNS . 259 49.4 49.1.1 DEFICIENCY PATTERNS . 259 49.1.2 REPLETION PATTERNS . 259 49.5 49.2 AFTER SURGICAL TREATMENT . 259 49.3 NUTRITION THERAPY IN SUPPORT OF CHEMOTHERAPY . 259 49.6 PROTECTING AND REBUILDING THE INNER CENTER: PROTECTING, REBUILDING, AND NOURISHING QI AND XUE . 260 NUTRITION THERAPY IN SUPPORT OF RADIATION . 260 FOODS KNOWN AS " CANCER KILLERS " . 260 PART 6: CHINESE DIETETICS AT A GLANCE 50 FOODS CLASSIFIED BY PHASE/ORGAN NETWORK . 263 50.1 PHASE: EARTH 50.3 ORGAN NETWORK: SPLEEN/PANCREAS, STOMACH . 263 50.2 PHASE: METAL 50.4 ORGAN NETWORK: LUNG-LARGE INTESTINE . 268 270 272 PHASE: WATER ORGAN NETWORK: KIDNEY BLADDER . PHASE: WOOD ORGAN NETWORK: LIVER GALLBLADDER . CONTENTS XIX 50.5 S'* PHASE: FIRE ORGAN NETWORK: HEART-SMALL INTESTINE . 274 51 FOODS FROM A TO Z . 276 PART 7: APPENDIX GLOSSARY . 291 FURTHER READING . 294 INDEX . 296
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publisher	Thieme
record_format	marc
spelling	Kastner, Jörg 1963- Verfasser (DE-588)122704282 aut Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM) Jörg Kastner, MD, LAc, private practice, Lünen, Germany Third edition Stuttgart ; New York ; Delhi ; Rio de Janeiro Thieme [2021] © 2021 xxiv, 303 Seiten Illustrationen 24 cm x 17 cm txt rdacontent n rdamedia nc rdacarrier Chinesische Medizin (DE-588)4113215-4 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Chinesische Medizin (DE-588)4113215-4 s Ernährung (DE-588)4015332-0 s DE-604 Georg Thieme Verlag KG (DE-588)1064287301 pbl Vorangegangen ist 9783131309624 DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032748906&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Kastner, Jörg 1963- Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM) Chinesische Medizin (DE-588)4113215-4 gnd Ernährung (DE-588)4015332-0 gnd
subject_GND	(DE-588)4113215-4 (DE-588)4015332-0
title	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM)
title_auth	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM)
title_exact_search	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM)
title_exact_search_txtP	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM)
title_full	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM) Jörg Kastner, MD, LAc, private practice, Lünen, Germany
title_fullStr	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM) Jörg Kastner, MD, LAc, private practice, Lünen, Germany
title_full_unstemmed	Chinese nutrition therapy dietetics in Traditional Chinese Medicine (TCM) Jörg Kastner, MD, LAc, private practice, Lünen, Germany
title_short	Chinese nutrition therapy
title_sort	chinese nutrition therapy dietetics in traditional chinese medicine tcm
title_sub	dietetics in Traditional Chinese Medicine (TCM)
topic	Chinesische Medizin (DE-588)4113215-4 gnd Ernährung (DE-588)4015332-0 gnd
topic_facet	Chinesische Medizin Ernährung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032748906&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT kastnerjorg chinesenutritiontherapydieteticsintraditionalchinesemedicinetcm AT georgthiemeverlagkg chinesenutritiontherapydieteticsintraditionalchinesemedicinetcm

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