TCM Food Therapy Library
Explore the foundational concepts of Traditional Chinese Medicine food therapy. Educational content to support your wellness journey.
Body Constitution
Learn about the different body constitution types in TCM and how understanding yours can guide food choices.
Food Properties
Discover how TCM classifies foods by thermal nature, flavor, and their effects on the body.
Seasonal Eating
Understand how TCM suggests adapting your diet to support your body through different seasons.
Assessment Methods
Learn about traditional diagnostic methods like tongue observation and their role in TCM.
Key Concepts
Yin and Yang Balance
In TCM, health is understood as a balance between yin (cooling, moistening, calming) and yang (warming, drying, activating) forces. Food therapy aims to support this balance based on your individual needs.
The Five Flavors
TCM recognizes five flavors—sour, bitter, sweet, spicy, and salty—each with different effects on the body. Sweet foods, for example, are considered tonifying, while bitter foods may clear heat.
Thermal Nature
Foods are classified as cold, cool, neutral, warm, or hot based on their effect on the body (not their temperature). This classification helps match foods to your constitution and current condition.
Organ Affinities
Different foods are believed to have affinities for different organ systems. For example, green leafy vegetables are associated with the liver, while black foods relate to the kidney system.
Explore Our Articles
Dive deeper into TCM food therapy concepts with our educational articles written in accessible, practical language.
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