Making sense of Nutritional Advice with Acupuncture…

by admin / 13 August 2014 / No Comments

It’s a complex business working out what different foods do and what is the best diet for ourselves. There are new claims made nearly every week for so-called wonder foods or supplements which promise to change our lives. Many articles promoting certain foods are not neutral but come from hidden lobbies. If you look hard you will find claims that chocolate, for example, is 100% good for you!

The important thing to know however is what combination of foods suits you. To work this out you first need to know your own energetic imbalances, and then something about the energetic inputs of different foods.

Acupuncture theory looks firstly at 5 main tastes – sweet, sour, salty, bitter, pungent – and connects these with our 5 main organs – stomach/spleen, liver, kidneys, heart, lungs respectively. So there is a simple link between food cravings and our organs.

Secondly, all foods are divided into energetic categories such as warming, cooling, neutral, damp-making, drying, blood making and so on. So for example, most meats are warming, some are even heating such as lamb and beef, and these two are also the strongest blood makers. Most fish are neutral but sardines and trout are warming. Most fruits are neutral or cooling but cherries are warming. Most dairy products are cooling and damp-making (i.e make more mucus in the body).

It is possible to use acupuncture analysis to work out which foods suit us best. For example, if we tend to run hot and dry then we probably need to have more cooling foods in our diet. In this way we can draw up a sensible dietary plan that we know will help us in the long term and not just for a few months.

You can hear more on the topic of healthy eating and other interesting uses of foods in Andy Roscoe’s forthcoming talk at the Thame Food Festival on Saturday 27th September.

For more information;
Call: 01844 215555

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