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Learn Chinese Food Therapy
If you have taken a Chinese lesson, you may have heard about Chinese food therapy from your Chinese teachers. Chinese food therapy 食疗(shíliáo) is a practice in the belief of healing through the use of natural foods instead of medications. The Yellow Emperor's Classic of Internal Medicine, also known as the Huangdi Neijing, has formed the basis of Chinese food therapy which classified food by four food groups, five tastes and by their natures and characteristics.
While learning Chinese, you should also acquire some knowledge about health maintenance in China which is prevalent in recent years and of great value for people all around the world. One of the central ideas in food therapy is that certain foods have a "hot" or heat inducing quality while others have a "cold" or chilling effect on one's body, organs or "energy" levels. The idea being that one's imbalance of natural "heat" and "cold" in a body can cause disease or be more conducive towards sickness. For example, if one had a cold, or felt he was about to get a cold, he would not want to eat any "cold" foods such as a lemon, melon or cucumber. If one had a so called "hot" disease, like Eczema, then he would not want to eat "hot" foods such as garlic, onions, or chocolate lest the "hot" disease is worsened. Indeed, it is thought by some that these "hot" or "cold" properties of foods are so intense that merely the eating of too many of one or another can actually cause diseases. For example, the eating of too many "hot" foods like chili peppers or lobster could cause a rash, or the eating of too many "cold" foods such as watermelon, or seaweed could cause one to develop stomach pain or diarrhea. In this way, this health system is in direct opposition to the germ theory of disease and evidence-based medicine.
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