|
MEDICINAL FOOD IN CHINA
BY
JUNSHI CHEN MD
Introduction
One of the unique concepts in traditional Chinese medicine is that
food and medicine come from the same source, are based on the same
basic theories, and have the same uses.
Medicinal food (foods used
for medical purposes) uses traditional Chinese medicine (herbs,
animals) and common foods as raw materials that are cooked by
traditional methods. Medicinal food has the usual characteristics of
food (i.e. color, flavor, taste and appearance) and is applied alone
or with medicine to prevent and treat diseases, improve fitness,
and/or slow down the aging process.
The use of medicinal foods has a long history in China. The term
medicinal food appeared frequently in the literature of the East Han
dynasty (approximately 100 B.C.) and the term food therapy was used
almost at the same time. Today in China, individuals can even order
medicinal food in special medicinal food restaurants.
Principles of medicinal food in China
Three principles characterize the use of medicinal food for health
and healing: synergistic or complementary effects of food and
medicines when prepared together, careful differentiation of signs
and symptoms to prepare the correct medicinal food treatment, and
unique processing methods from traditional Chinese medicine.
Synergy of food and medicine
Chinese medicinal food is comprised of medicine, food and condiment.
It combines the pharmacological property of medicine and the taste
and flavor of food and condiment. However, it is not a simple
mathematical combination. The medicine and food supplement and
complement each other. The food is rendered with medicinal
properties, and the effects of medicine become stronger with the
combination with food.
The practice of differentiation of symptoms
and signs
The principle of differentiation of symptoms and signs is a common
practice for diagnosing and treating diseases in traditional Chinese
medicine. The same principle is also used in prescribing or
selecting medicinal food. Specific groupings of signs and symptoms
indicate specific treatment protocols.
For example, cases of low
spirits, weakness in limbs, dizziness and perspiration, loss of
appetite, mild stomach (abdominal) pain, white coating on the
tongue, and slow and weak pulse are diagnosed as weakness in the
"spleen" (part of digestive system) and Qi (vital energy).
Therefore, the medicinal foods that have the effects of
strengthening the "spleen" and Qi should be used.
The Chinese herbal medicines frequently used to strengthen the
"spleen" and Qi include ginseng, Radix Atractylodes, Dioscorea
(Chinese yam), Zizyphus jujube (Chinese jujube) and poria. The
medicinal foods often used for this purpose, then, are rice cooked
with ginseng and Chinese jujube, sticky rice dumpling with Chinese
yam, steamed wheat flour dumpling with poria, and rice and Chinese
jujube congee.
Unique processing methods
Herbal medicines used for medicinal food should be specially
processed according to the requirements of traditional Chinese
medicine. Common processing procedures include: selecting the raw
material, soaking in water, cutting into pieces and dry frying,
cooking with water, steaming or cooking with wine, vinegar and/or
honey.
The processed herbs are then cooked with appropriate foods
and condiments. For example, Astragalus steamed chicken is known for
its function of improving general weakness in the elderly or for
patients during disease recovery.
First, Astragalus slices are dry
fried in an iron pot for a few minutes and then equal parts of water
and honey are added to the pot. The water/honey mixture is
continually cooked until it becomes a thick honey Astragalus
concentrate. Lastly, this concentrate is steamed with a whole
chicken.
For Healthy Appetite and Digestion
Maintaining a healthy appetite and effective digestion are key
aspects to maintaining good health in any culture or medical
tradition. In traditional Chinese medicine, spleen is in charge of
digestion and the stomach determines appetite.
For the purpose of
nourishing the spleen and stomach, an appropriate combination of
grains, fruits, vegetables, and animal products should be used to
compose the daily diet. Examples of typical medicinal foods
administered to patients with weak spleens and stomachs include
mashed steamed yam and poria rice congee (with salt and pepper).
Another example is a baked biscuit made of Radix Atractylodes,
ginger, Chinese jujube, chicken gizzard mucosa, wheat flour, oil,
sugar and salt.
Because food and medicine come from the same source, everything you
choose to eat has an effect on your health. Maintaining healthy
eating practices and learning about the synergistic uses of food and
medicine from the tradition of Chinese medicine can help you
optimize your health and life quality.
This work is licensed under a Creative Commons License.
Our Attribution Policy
http://www.nutritionadvocate.com/story/medicinalfoodinchina.html
|