Chinese food - health goes through the stomach

Holistic nutrition is an integral part of traditional Chinese medicine (TCM). Eating is important for the Chinese, especially for gaining the vital energy, the so-called Qi, and therefore essential for health and well-being. The Chinese are trying to deal with health problems primarily through a different lifestyle, especially through a change in diet.

You are what you eat

From a Chinese perspective, there is no clear separation between medicine and food. Food is considered a mild therapeutic in China. Everything edible has a so-called qi-force, which tells us how and where the food affects humans. So the diet can affect a disturbance of Qi in the human organism and disturb or restore the harmony in the body.

The Chinese kitchen does not only aim for enjoyment, it also wants to be beneficial. The one Chinese cuisine, however, there are just as little as there is a European cuisine, because the taste preferences are very different in the different parts of the 1.3 billion population state: "salty in the north, sweet in the east, mild in the south and sharp in the West, "a Chinese proverb describes the kitchen.

All regions have in common that food in general has a high priority. One does not wish a nice day, but asks for the greeting: "Have you already eaten?" Although the formula comes from a time when satiety was not taken for granted, it is still widespread today.

Components of the diet

TK nutrition expert Schmidt explains the basic features and ingredients of Chinese cuisine that are common to all regions: "The basis of healthy Chinese cuisine is the use of fresh food in all directions, and what makes food so healthy is above all the balanced ratio of vegetables, Meat and rice. "

Unlike us, where the meat is often the main part of a meal and vegetables, rice and potatoes are degraded to smaller side dishes. In addition, through a low-fat and gentle preparation, roast in the wok, blanching and steaming in the bamboo basket, the nutrients are retained longer. Baked and fried, on the other hand, are reserved.

"The Chinese do not dissect their foods for nutritional value, carbohydrate, vitamin and fat levels, they do not count calories and do not rely on constantly changing dietary trends as is often the case in the Western world, but rather the quality, taste, smell and color of the food Food in the foreground, "explains Maike Schmidt.

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