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milk, goose egg, sparrow egg, maltose, brown sugar, cumin, clove,
fennel, garlic, ginger (fresh), dill seed, nutmeg, rosemary, star anise,
Sichuan peppercorn, sweet basil, sword bean, tobacco, coffee,
vinegar, wine, vegetable oil, rose bud, osmanthus flowers and jasmine.
Yang Hot Black pepper, cinnamon, ginger(dried), chili pepper, and mustard seed.
Different flavors have their respective important effects upon the internal organs:
Flavors Organs affected Effects Food samples
Bitter Heart Clear heat, dry Bitter gourd, Indian lettuce, wine,
Small intestine dampness, vinegar, lotus leaf, tea leaf, turnips,
stimulate appetite, apricot seed, lily bulb, gingko, plum
and promote kernel, peach kernel, seaweed, pig's
lowering effects like liver, bergamot, arrowhead,
urination and bowel asparagus, wild cucumber and coffee.
movements.
In general, foods like leaves and flowers and those with light and loose qualities
possess a tendency to move upwards or outwards; while roots and seeds and fruits
that are heavy and hard in qualities possess a tendency to move downwards or
inwards. However there are many other exceptions and some foods can move in
two directions e.g. lettuce possess both downward and inward movements.
References
English References:
1. Chinese System of Food Cures Prevention & Remedies by Henry C. Lu.Sterling Publishing
Co., Inc. 1986.
2. The Tao of Food, Richard Craze and Ronifjay, 1999 Godsfield Press.
5. Cooling the Summer with Food: An Introduction to Medicinal Foods by Yanfang Wang, M.D.,
Ph.D. http://newcenturynutrition.com
中文參考﹕
1. 党毅,中醫營養食療學,北京:科學出版社,1995
2. Dang Yi, Peng Yong, Li Wenkui, Chinese Functional Food, New World Press, 1999
3. Dang Yi, Wang Huizhu, Peng Yong, Chinese Health Tea, New World Press, 1999.
4. 羅元愷主編,中醫婦科學,上海:上海科學技術出版社,1986
5. 史宇廣,單書健主編,小兒腹瀉專集,北京:中醫古籍出版社,1988
6. 唐.孫思邈撰,備急千金要方,北京:人民衛生出版社影印,1955
7. 元.忽思慧撰,劉玉書點校,飲膳正要,第一版,北京:人民衛生出版社,1986
8. 高學敏,中藥學,第一版,北京:中國醫藥科技出版社,1990
9. 冷方南等主編,中華臨床藥膳食療學,第一版,北京人民衛生出版社,1993
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5/21/2019 Properties of Food from a TCM Perspective
10. 党毅,吃五穀更健康,第一版,臺灣:元氣齋出版社,1994
Written By:
Dang Yi (黨毅) MD PhD
Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex
University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of
Beijing, PRC.
Editors:
Raka Dewan, Integrated Chinese Medicine Holdings Ltd.
Rose Tse, Integrated Chinese Medicine Holdings Ltd.
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