Finding a food and cooking/ lifestyle section in an Acupuncture website may sound puzzling to some. However, the reason is simple. In Oriental Medicine, one of the principal causes of disease are lifestyle and food habits (Suwen, Chapter 1).
In ancient times, people were naturally tuned to their environment, seasons and the food available with them, by natural cycles and geographic harmony. Not so long ago people were still in connection with these natural ways and for them, the idea of eating a tomato in winter was seen as impossible.
In earlier times and even in the West before the industrial revolution of the XIX century, people were aware of sapor qualities and energetic of food, herbs, culinary or medicinal or both were part of this understanding. Tradition and knowledge were passed on generation to generation to preserve and improve this patrimony.
Then, a modern way of life came along and people moved into town to enjoy career opportunities, entertainment, progress, etc but on the other hand detached themselves from the connection with nature.
Many wonderful things come with progress and I am in no way promoting a romantic dreamy vision of the past, but when it comes to food and an healthy relation to it, a clear break happened where taste buds and eye pleasing food became more important than a rational yet pleasing nutrition and energetic balance to preserve health.
Also, the insatiable need for novelties and trend builds confusion in people, offering an abundance of exercises programs and dogmatic diets, each one presented to be the right and only one for everybody.
That is where the Tao of nutrition marks the difference, by offering an education about the sapor and energetic qualities of whole foods as well as the way to prepare and cook them, keeping the focus on the needs of each person, in respect of their constitution and,or present state of health. Consciousness about cooking habits, lifestyle and a mindfulness about the energetic and medicinal qualities of each ingredients are really the key stone of the tao nutrition.
Now this knowledge associated with acupuncture is important. Through his diagnosis, the acupuncturist (who has studied the Tao nutrition) will be able to guide the patient to a refined choice of ingredients and food preparation to help recovering a good state of health.
Finally, even if Chinese, Vietnamese, or Thai cooking is fun and very interesting, it is not necessary to master these styles of cooking to follow the Tao nutrition. Occidental cooking can do it just fine, actually any style can integrate the tao of nutrition, except….tossing a frozen dinner tray in the microwave.
Therefore, along this section, we will develop articles about concept of oriental medicine and their applications in the nutrition (yin/yang, the five elements with their energetic, sapor …) Cooking techniques and their energetic qualities, single or family of food explained, herbs in cooking ,etc… Then of course, recipes (I myself being originally from France, there will be some traditional french cooking explained and adapted to the Tao nutrition).
All of that to helps reconnect with fun and confidence to the kitchen, dining table with a fresh new eye to an healthier, natural and pleasant way of life.