The Energetic Properties of Foods

The Energetic Properties of Foods

The Energetic Properties of Foods

By Dr. Natazia zu Stolberg, L.Ac, DACM

Traditional Chinese Medicine (TCM) Nutrition extends beyond just the nutritional content of a particular food by focusing on specific medicinal properties as well as the energetic properties each food holds and how these energies interact with the body. Foods are categorized as cold, cool, neutral, warm or hot. 

In TCM, maintaining a predominantly warm diet is considered crucial for most individuals. This is because the modern lifestyle often exposes us to an excess of cold influences, such as air conditioning, refrigeration, and sedentary habits. When we consume an abundance of cold foods, we can disrupt the delicate balance within our bodies. This imbalance can manifest as various health issues, including digestive problems, menstrual irregularities, fatigue, and a weakened immune system.

Prioritizing energetically warm foods, supports our digestive fire, which helps us to maintain efficient metabolism and nutrient absorption. Warming foods also aid in the dispersion of Qi (vital energy) throughout the body, promoting circulation and energy flow.

Including warming foods in your daily meals can be a simple and effective way to embrace the principles of TCM and support your overall well-being. Examples of warming foods include ginger, garlic, onions, spices (like cinnamon, cloves, and black pepper), root vegetables, whole grains, and lean proteins. 

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