Traditional Acupuncture and Diet.
The purpose of nutrition and diet is to provide through the intake of food, the sustenance and raw material the body needs to grow, maintain its systems, and repair any damage. Certain of the body’s internal systems and organs are specifically dedicated to receiving and processing the food we ingest and converting or breaking it down into a form that the body can readily use, and the food that we eat is dependent on available food sources. A poor diet or one lacking in the necessary components can have a serious impact on health; for example diseases caused by deficiencies such as scurvy. Conditions such as obesity, cardiovascular disease, diabetes and osteoporosis can be caused by poor diet or a diet lacking in vital components. For example a diet lacking in sufficient quantities of calcium and vitamin D can lead to osteoporosis, and non-insulin dependent diabetes can be caused by going for long periods with little or no food. It is not the purpose of this piece to offer specific dietary advice or to emphasise one diet over another, but only to give an introduction to diet as it is discussed or understood by traditional acupuncture.
The purpose of nutrition and diet is to provide through the intake of food, the sustenance and raw material the body needs to grow, maintain its systems, and repair any damage. Certain of the body’s internal systems and organs are specifically dedicated to receiving and processing the food we ingest and converting or breaking it down into a form that the body can readily use, and the food that we eat is dependent on available food sources. A poor diet or one lacking in the necessary components can have a serious impact on health; for example diseases caused by deficiencies such as scurvy. Conditions such as obesity, cardiovascular disease, diabetes and osteoporosis can be caused by poor diet or a diet lacking in vital components. For example a diet lacking in sufficient quantities of calcium and vitamin D can lead to osteoporosis, and non-insulin dependent diabetes can be caused by going for long periods with little or no food. It is not the purpose of this piece to offer specific dietary advice or to emphasise one diet over another, but only to give an introduction to diet as it is discussed or understood by traditional acupuncture.
An important component of Traditional acupuncture theory is an
understanding of the concept of qi. Roughly translated this refers to
our vital energy and we replenish our qi in part by the food we ingest.
Where western scientific medicine discusses the nutritive benefits and
value of food in terms of proteins, carbohydrates etc. Chinese medicine
discusses this in terms of how it can replenish our qi and the organ or
energetic function responsible for processing and distributing the qi we
take in via our food is the Spleen. (Traditional acupuncture theory
presents a picture of the human body that is a construction of energetic
functions, the organs included as opposed to the western medical model
of structure in the form of anatomy and function in the form of
physiology.)
Basic traditional acupuncture theory discusses how certain food substances can help serve as an adjunct to treatments designed to clear excesses or contribute to boosting the body’s qi, such as carrots, basil and garlic.
Traditional Chinese Medicine (TCM) discusses food in terms of its flavours, whether the food has a cold or hot nature (i.e is it predominantly Yin or Yang), and the action the food has on our qi - does it help the qi move upwards or downwards.
There also foods which help support the ‘organs’ or energetic functions of the body.
Some examples of the foods which act in specific ways are:
Yin or cooling foods - grapefruit, lettuces, tomatoes and bananas
Yang or heating foods - coriander, onions, garlic, asparagus, sweet peppers and ginger.
Pungent foods such as fresh ginger, leeks or onions act directly on the Lung.
Sweet foods such as honey, dates and wheat act directly on the Stomach & Spleen.
Bitter foods help the heart and help clear heat e.g turnips, coffee, liver
During the course of an acupuncture treatment a practitioner may offer advice on certain foods to concentrate on, and which to avoid. Essentially our food intake needs to keep our energy levels at an optimum level with no excessive troughs and peaks. The following material is meant only as an introduction and is in no way definitive. It is always advisable to consult your practitioner about what dietary requirements are best for your health, or if appropriate consult a specialised nutritional advisor/practitioner.
Each year 2.3 million traditional acupuncture treatments are carried out in the UK, making this one of the most popular complementary therapies. People seek acupuncture for a variety of conditions, from chronic illness to part of a health maintenance regime. Acupuncture is a holistic treatment, and so seeks to look at the person as a whole. Any symptoms observed give clues to the internal environment of the body and will be observed together to make the diagnosis. The extent of the scope of traditional acupuncture in terms of the conditions it might help can be seen on the British Acupuncture Council’s website at www.acupuncture.org.uk/research-fact-sheets Here the research evidence to support the benefits that can acupuncture can bring is discussed.
The British Acupuncture Council (BAcC), with around 3000 qualified members, represents the largest body of traditional acupuncturists in the UK and guarantees excellence in training, safe practice, professional conduct and continuing professional development.
BAcC registered acupuncturists are trained in relevant aspects of Western medicine including anatomy, physiology, pharmacology, pathology and aetiology. In addition, all BAcC registered acupuncturists are trained to recognise in their patients warning signs known as ‘red flags’. Red flags may indicate the presence of a life-threatening condition and such patients are immediately referred on to other healthcare practitioners for tests and treatment where appropriate.
To find a qualified acupuncturist or to ask a question about acupuncture please visit www.acupuncture.org.uk
Basic traditional acupuncture theory discusses how certain food substances can help serve as an adjunct to treatments designed to clear excesses or contribute to boosting the body’s qi, such as carrots, basil and garlic.
Traditional Chinese Medicine (TCM) discusses food in terms of its flavours, whether the food has a cold or hot nature (i.e is it predominantly Yin or Yang), and the action the food has on our qi - does it help the qi move upwards or downwards.
There also foods which help support the ‘organs’ or energetic functions of the body.
Some examples of the foods which act in specific ways are:
Yin or cooling foods - grapefruit, lettuces, tomatoes and bananas
Yang or heating foods - coriander, onions, garlic, asparagus, sweet peppers and ginger.
Pungent foods such as fresh ginger, leeks or onions act directly on the Lung.
Sweet foods such as honey, dates and wheat act directly on the Stomach & Spleen.
Bitter foods help the heart and help clear heat e.g turnips, coffee, liver
During the course of an acupuncture treatment a practitioner may offer advice on certain foods to concentrate on, and which to avoid. Essentially our food intake needs to keep our energy levels at an optimum level with no excessive troughs and peaks. The following material is meant only as an introduction and is in no way definitive. It is always advisable to consult your practitioner about what dietary requirements are best for your health, or if appropriate consult a specialised nutritional advisor/practitioner.
Each year 2.3 million traditional acupuncture treatments are carried out in the UK, making this one of the most popular complementary therapies. People seek acupuncture for a variety of conditions, from chronic illness to part of a health maintenance regime. Acupuncture is a holistic treatment, and so seeks to look at the person as a whole. Any symptoms observed give clues to the internal environment of the body and will be observed together to make the diagnosis. The extent of the scope of traditional acupuncture in terms of the conditions it might help can be seen on the British Acupuncture Council’s website at www.acupuncture.org.uk/research-fact-sheets Here the research evidence to support the benefits that can acupuncture can bring is discussed.
The British Acupuncture Council (BAcC), with around 3000 qualified members, represents the largest body of traditional acupuncturists in the UK and guarantees excellence in training, safe practice, professional conduct and continuing professional development.
BAcC registered acupuncturists are trained in relevant aspects of Western medicine including anatomy, physiology, pharmacology, pathology and aetiology. In addition, all BAcC registered acupuncturists are trained to recognise in their patients warning signs known as ‘red flags’. Red flags may indicate the presence of a life-threatening condition and such patients are immediately referred on to other healthcare practitioners for tests and treatment where appropriate.
To find a qualified acupuncturist or to ask a question about acupuncture please visit www.acupuncture.org.uk
