Traditional Chinese Medicine uses properties of different herbs and foods to systematically maximize each patient’s well-being. No single ingredient is condemned nor consumed excessively. Food therapy is used to continue treatment after the course of herbal therapy and acupuncture. Foods and dishes targeting a specific problem are often eaten regularly for a few days or a few weeks to support the body’s healing process and are then occasionally included in the diet to prevent future recurrences.
Western medicine looks at food in terms of protein, fat, carbohydrate, and vitamin content, whereas Traditional Chinese Medicine looks at food according to properties such as temperature, taste, and function. These properties determine the selection of the best foods and herbs for the patient to eat, as well which foods to avoid, depending on the patient’s condition, constitution, and environment.