Tag: Tcm

According to ancient traditions like Ayurveda, barley is explicitly described as having a cooling effect on the body. This contradicts the popular misconception that some grains cause internal heat, confirming that barley is actually a natural coolant.

For thousands of years, boiling water to make it safe for consumption has been a widespread practice in many parts of Asia, fundamentally influencing why Asians drink hot water instead of cold water. This tradition is deeply intertwined with hygiene, historical events, and ancient medicinal beliefs that prioritize warmth and balance within the body.

According to ancient Ayurvedic texts, sesame oil, known as 'til oil,' is prized for its warming nature and its ability to pacify certain body energies. This traditional belief contrasts with other culinary perspectives, prompting many to question: is sesame oil hot or cold for the body? The answer largely depends on the lens of traditional medicine you are viewing it through and its preparation.

Used for millennia in Traditional Chinese Medicine (TCM), the Chinese yam (also known as *Shan Yao* or *Dioscorea opposita*) has a storied history as both a nutritional food and medicinal herb. The powerful benefits of dried Chinese yam range from strengthening the digestive system to boosting immune function and nourishing key organ systems.

Dating back thousands of years in both Chinese and Ayurvedic traditions, pearl powder has a long history of being consumed internally for its numerous health benefits. For many today, the question remains: can pearl powder be eaten safely, and what are its modern applications? This guide explores the science, safety, and proper usage for oral consumption.

According to ancient Ayurvedic principles, food items and herbs are classified by their thermal nature, categorized as either 'heaty' (heating) or 'cooling'. Cardamom, a popular spice revered in many cultures, presents a fascinating case, as its classification varies depending on the specific type and the traditional medical system being referenced.

According to traditional Ayurvedic texts, cumin is considered heating (*ushna virya*), yet it is a popular ingredient in many summer drinks to produce a cooling effect. This apparent contradiction highlights the complex and nuanced understanding of spices in traditional medicine, where a food's thermal nature isn't always what it seems.

According to Traditional Chinese Medicine (TCM), most foods have an inherent thermal quality that can affect the body's internal temperature and energy balance. In this context, the question arises: is citrus warming or cooling? This article delves into the properties of citrus fruits to provide a comprehensive answer.

For thousands of years, cultures across the globe have understood that certain foods hold profound medicinal properties, a concept deeply ingrained in many traditions. This practice is not an alternative to modern medicine, but a foundational approach to promoting health, preventing illness, and restoring balance within the body. Diverse cultures have developed unique systems for classifying and using food therapeutically, tailored to their environments and philosophical beliefs.

For centuries, civilizations worldwide, particularly in China and India, have practiced dietary therapies that view food as a form of medicine. This approach, known as medicinal cuisine, utilizes specific ingredients and preparation methods to promote health and prevent illness.