A  Acupuncture & Chinese Herbal Medicine Clinic

TCM Dietary Therapy                                           中医食疗
Based on the Traditions of Chinese Medicine (TCM)

Tonifying Food and Regulating Food

Tonifying Food

Tonifying food strengthen a bodily substance or function. They are especially helpful for chronic conditions when our
system is deficient in some way.

Invigorating Qi Food                               
Qi tonics maintain and improve the quality and quantity of available energy in the body. Qi tonics include:
Beef, Cherry, Chicken, Coconut, Date, Eel, Fig, Ginseng, Goose, Grape, Ham, Herring, Lentil, Licorice, Mackerel,
Microalgae, Molasses, Oats, Octopus, Potato, Rabbit, Rice, Royal Jelly, Sweet Potato, Shiitake Mushroom, Squash,
Sturgeon, Tofu, Yam.

Nourishing Blood Food                                
Blood tonics maintain and improve the quality of immediate nourishment available to the body. Blood tonics include:
Aduki Bean, Apricot, Beef, Beetroot, Bone Marrow, Chicken Egg, Cuttlefish, Dandelion, Dark leafy Greens, Date,
Dandelion, DangGui, Fig, Grape, Kidney Bean, Liver, Microalgae, Nettle, Octopus, Oyster, Parsley, Sardine, Spinach,
Sweet Rice, Watercress.

Nourishing Yin Food                                
Yin tonics maintain and improve our deepest reserves of subtle nourishment and soothe our system. Yin tonics include:
Apple, Asparagus, Cheese, Chicken Egg, Clam, Crab, Cuttlefish, Duck, Duck Egg, Honey, kidney Bean, lemon, Malt,
Mango, Milk, Oyster, Pea, Pear, Pineapple, Pomegranate, Pork, Rabbit, String Bean, Tofu, Tomato, Watermelon,

Enhancing Yang Food
Yang tonics maintain and improve our ability to generate warmth and stimulate our system. Yang tonics include:
Basil, Cassio Fruit, Chestnut, Chive Seed, Cinnamon Bark, Clove, Dill Seed, Fennel Seed, Fenugreek Seed, Garlic,
Ginger (dried), Kidney, lamb, Lobster, Nutmeg, Pistachio, Raspberry, Rosemary, Sage, Savory, Shrimp, Star Anise,
Thyme, Walnut.

Regulating Food

Regulating foods help remove Stagnant or Excess conditions.

Promoting Qi Circulation Food                              
Qi circulation is stimulated by the sweet and pungent flavors. Foods which particularly influence Qi circulation include:
Basil, Caraway, Cardamom, Carrot, Cayenne, Chive, Clove, Coriander, Dill seed, Garlic, Marjoram, Mustard Leaf,
Orange Peel, Radish, Star Anise, Tangerine Peel, Turmeric.

Promoting Blood Circulation Food                       
Since Qi moves the Blood, Blood circulation is also stimulated by the sweet and pungent flavours. Foods which
particularly influence Blood circulation include:
Amasake, Aubergine, Brown Sugar, Chestnut, Chilli Pepper, Chive, Crab, Hawthorn Berry, Mustard Leaf, Onion,
Peach, Scallion, Sturgeon, Vinegar.

Counteracting Heat Food                       
Hot conditions are improved by cooling foods. In chronic cases cooling foods are used to steadily cool and moisten. In
acute cases of pathogenic invasion cool foods are combined with the pungent flavor to drive out the heat, Effective
foods include:
Asparagus, Aubergine, Bamboo shoot, Banana, Chicken Egg White, Clam, Elderflower, Grapefruit, Lemon, Lettuce,
Millet, Mung Bean, Mung Beansprout, Peppermint, Potato, Salt, Tofu, Watermelon, Wheat.

Counteracting Cold Food                      
Cold conditions are improved by warming foods. In chronic cases warm and sweet/pungent foods are used which warm
us steadily. In acute case of pathogenic invasion warm or hot foods are combined with stronger pungent flavours to
drive out the cold. Effective foods include:
Anchovy, Basil, Bay, Black Pepper, Cayenne, Cherry, Chestmut, Chicken, Coriander Seed, Dill Seed, Fennel Seed,
Garlic, Ginger, Kohlrabi, Lamb Kidney, Leek, Mussel, Mustard Leaf, Mutton, Nutmeg, Onion, Peach, Pine Kermel.
Rosemary, Scallion, Shrimp, Squash, Sweet Potato, Sweet Rice, Trout, Turnip, Vinegar, Walnut, Wine.

Counteracting Damp Food                        
Dampness is the over-retention of moisture in the body. It is frequently caused by combination of over-nutrition, lack of
exercise and exposure to damp environments. Some foods will aggravate the tendency towards dampness and need
to be reduced by people with damp conditions. The following foods are especially Damp-forming:
Dairy products (sheep and goat products are less dampening), Pork and rich meat, Roasted Peanuts, Concentrated
juices especially Orange and Tomato, Wheat, Bread, yeast, Beer, Bananas, Sugar and sweeteners, Saturated fats.

Dampness is treated by avoiding dampening foods, by strengthening the body and by including bitter foods and foods
which counteract Dampness. Effective foods include:
Aduki Bean, Alfalfa, Anchovy, Barley, Celery, Corn, Daikon, Garlic, Green Tea, Horseradish, Jasmine Tea, Job’s
Tears, Kidney Bean, Kohlrabi, Lemon, Mackerel, Marjoram, Mushroom(button), Mustard Leaf, Onion, Parsley,
Pumpkin, Radish, Rye, Scallion, Turnip, Umeboshi Plum.

Draining Water  Food                      
Water refers to a condition of Dampness where moisture is retained as water as in oedema. Water-draining foods
include: Aduki Bean, Alfalfa, Anchovy, Barley, Black Soybean, Broad Bean, Celery, Clam, Fenugreek, Frog, Grape,
Job’s Tears, Kelp, Lettuce, Mackerel, Sardine, Seaweed.

Resolving Phlegm Food        
Phlegm refers to a condition of Dampness where moisture is retained as Phlegm or Mucus. Phlegm-resolving foods
Almond, Apple Peel, Clam, Garlic, Grapefruit, Lemon Peel, Licorice, Marjoram, Mushroom(Button), Mustard Leaf,
Mustard Seed, Olive, Onion, Orange Peel, Pear, Black and White Pepper, Peppermint, Persimmon, Plantain, Radish,
Seaweed, Shiitake Mushroom, Shrimp, Tea, Thyme, Walnut, Watercress.