Dietary Therapy

8/9/2019 Dietary Therapy

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Practice eferences dapted orSpecialist opics n Traditional hinese edicine:

Nutritionn a TCMContextUTSSubject 9590 utumn 005

TnnumoNALnsr AsnNMeulclne

Compiled y

KylePowderlyM.Hlth c.(TCM). .Hlth c Acupuncture)..Fine rt '

Revised 005


2/29

"The Ordinory Doctor reots Diseose,Bu t he Supe rior Docfor ossists he PeopleIn discover ing he RightWoy Of Living. . ."

fhe Non Jing 77

Dedicolion:

To ol l my leochers.. .moy the gifts they hove given be shored omong mony...

About the Aulhor:

Kyle Powderly hos been o procti t ioner of Noturo l Heol th Core since 1990, speciolising n noturol ,preventolive medicine ond well-being mointenonce.

He r teoching bockground extends through Universities, TAFE,Schools, Community Colleges Women'sHeolth Centres ond Notionol conferences, where she hos loughf progroms in heolth core, for bolhprofessionol groups qs well os loy-persons. These nclude: ocupuncfure clinicol skills, Chinese herbolmedicine, fheropeulic mossoge, nutritionol educotion, dietory theropy, yogo, medilotion, stress

monogement ond generol heolth mointenonce.

Kyle's expertise in Dielory Theropy developed firough o voriefy of sources ond is o vitol port of he rclinicol proctice. In her childhood, he r porenfs ron o weekend cotering compony, where she formedher initiol interest in things culinory. The compony produced o wide voriety of foods from monydifferent cultures, ncluding: Chinese, Indion, Joponese, French, tolion, Greek, Lebonese, dependingon the occosion. In lhe 1970's her folher, who wos o Judo instrucfor, olso ron cooking closse s inChinese culinory orfs, using Kyle to demonslrote fhol "even o child con leorn to roll o spring-roll"!Weekends were offen spent in the kitchen peeling vegetobles, rolling spring-rolls, filling connelloni,boifering croquette s, frying popodoms, moking mousoko , stirring fried-rice, etc, ond slowlyobsorbing fhe oromos, textures ond colours of internolionol cuisine.

When Kyle groduoled from lhe University of Ne w Soulh Woles where she wo s oworded he rBochelor of Fine Arls in 1988, she spenf o yeor working os q chef in Lourie's Vegetorion Restouronlin Dorl inghurst . Sydney, during 1989, while simuhoneously ludying remediol mossoge theropy. (l two s o busy yeorl) .

Kyle sforfed o mossoge theropy proctice in Woggo Woggo, in country NSW, where she proclicedIor 4yeors, unlil relocoling to Sydney for further study in frodifionol Chinese medicine. Commitfed toongoing professionol development, Kyle sfudied Clossicol Hotho Yogo ot the Foresl School of Yogofrom 1990 ond Toi Qi from 1993. Sh e complefed on occredited course in Teoching & Leorning fo rAdult Educotio n in 1993, on d o VETAB occredifed course in Counseling Skills in 1994. Kyle receivedhe r bochelor of Heolth Science in Acupuncture from fhe University of Technology Sydney in 1998,where she received the Chinoherb Groduote Prize (lst) fo r ocodemic excellence in TroditionolChinese Medicine. She completed her Mosters of Troditionol Chinese Herbol Medicine ol lh eUniversity of Technology, Sydney in 2001,

Kyle currently monoges a clinic of Troditionol Eost Asion Medicine in Annondole, Sydney, Ausfrolioon d provides o professionol consultoncy service for individuols, groups ond orgonizoiions in lheleorning of skills or heolth core.

NolG:Nei thcr thc publ i rher nol thc outhor wi l l bc l ioblc forony lol or domoge oI ony noturc occosiocd or sufferedby ony perron o


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TNnNITIONALnsr Asnx MenrcIN DrcrnRy Hennpy

Practice eferences dapted or UTSSubject 9590 Autumn2000Specialist opics n Traditional

hineseedicine: utrition n a TCMContext

Presented y KylePowderly

Session . Inlroduction o Dietqry Theropy:Whot is Heolth ?History,Sociol,Culturol,Politicol& Personol nfluences.Bockground Stotistics lmportonce of Diet.Role of the Dietory Theropist.TCM heories of Digestion Assimilotion.Eoting with the chonges f the Seosons5 Phose dynomics n diet.The Noture of foods, flovours, octions, et cCotegorisotion f specific oods.The Energeiics f Cooking Methods

Session 2. When Things Go Wrong. . . Diel for Diseose Slotes.TCM Conditions Remediol diet.Supplementotion.ClinicolCose studies.

"Speciol Needs:Poediotrics,Pregnoncy,Breost eeding,AdolescenceAging.Sports.

Session 3. Psycho-Spirituql Aspects of Dietory Theropy:Counseling n Dietory Theropy.Using he SpirituolResources:The Shen, The Yi, The Hun, The Po & The Jeh.NutritionolDeficiencies Psychogenic llness.Tools or ossisting eople to moke dietory chonges.Thero eutic Strotegies.

Building Resources:Developing UsefulClinicolTools:Recipes, lient nformotion heets, ond-outs, tc.

Revision Feedbock / Discussion.(pleose bring ony quest ions/suggest ions, tc to closs)

1


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Tnnomolw- A Balanced pproach o DailyHealthGare

(

Food, along with the air we breathe, s the primary source of the fuel that we use to

make the energy or all of our daily activities physical, mental, emotional and

spiritual. Every day, every thing we do and every hing we feel is influenced by the

food we eat and he way we process t. Every thought, eeling, action and reaction

involves a complex range of chemical eactions hroughout he body, requiring aconsistent upply of nutrients.

If we are unable o obtain a constant, eliable supply of good quality nutrients, hen the

whole system suffers muscles cells become weak and easily atigued, mmune cells

lose heir ability to defend he body and brain cells begin to malfunction, eading o

poor memory, fuzzy thinking and many kinds of mental and emotional llness.

Traditional East Asian Medicine provides a balanced and healthy solution to these

problems, encouraging each person o develop healthy eating habits on a daily basis.

This ncludes:

. Learning about and understanding he principles of healthy eating

. Choosing he right times for eating and optimal digestion

. Becoming aware of internal and external actors which can affect digestive

processes eg, stress, llness, changes fthe season, xercise, etc)

. Selecting he correct oods according o individual type

. Using foods as medicines or specific llnesses

Therapies such as Acupuncture, Chinese Herbal Medicine, Vitamin & Mineral

Supplements, assage, oga, Qi Gong, etc can be used o help estore digestive

system, which s damaged, r under-functioning.

KylePowderly 003


5/29

The FourBasicFoundations fGoodHealth:

DietExercise

ResfMentolf Emotionol Bolonce

"A person who woits untilthey ore sick

to ottend o their heolthis ike o personwho digs o well

when hey ore olreody thirsty.. ."

Qi Bo ,2500 BC E

"People should be mode oworethot the hundreds of diseosesore ol l generoted os o result ofo decrepit Spleen & Stomoch ."

Li Dong Yuon I lOOAD, quthor of rhe

Pi Wei Lun - Treolise on lhe Spleen & Slomoch

WHO soys whot Heolth s?

The World Heolth Orgonisotiondefines Heolth os:

"Not merelythe obsence f diseose,

but the complete

development f o person,physicolly,mentolly, motionolly

ond spirituolly,occording o theirindividuolneeds"

"When o person s sick,the doctor should irst regulote

the potient 's diet & lifestyle.

Only if these meosures oil,should ocupuncture herbs

be used. . ."

Sun Si Mioo,

Tong Dynosty58r 682 AD

"Let Food beLet Medicine

thy Medicine &be thy Food. . ."

Hippocrotes

5th Century BC

Kyle Powderly 2003


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Diet, Death & Disease:How Important is a Good Diet?

Statistics from the NSW Department of Health

1996 - 2000

o/oDeqths Relqted o Diet:@ og. 20, only 5o/o f deoths ore ottributoble o diet reloted couses

@ og. 30 this ises o l57o

@ og" 50 this rises o 42o/o

@ og. 60 this ises o 507o

@ og" Z0 this ises o 55%oBy oge 80,600/0 of oll deoths ore coused by diet reloted diseoses.

This s o foirly convincing rgument or the importonce of diet in the mointenonceof 'Post Notol Jing' .

Diseqses Relqted o Diet:Molnutrition

Heort & Artery diseoseStroke

ObesityDiobetes

Some ConcersCirrhosis f the Liver

Osteoporosis

Dentol CoriesSorcopenio MuscleWosting)

Mentol lllnesses

On slqtist icql veroges, SMOKING s only 3Oo/o orse fhon poor dietfor i l 's potentiol or cqusing diseose & deqth.

lf smoking kills , hen poor diet olmosl cerlqinly does oo.. .

Kyle Powderly 2003


8/29

Why does a person become Malnourished?There ore wo possible eqsons why

o person becomes molnourished:

l. An inobility o obsorb nutrients ffectively,du e to impoirment of digestive unctions.

2. A poor supply or lock of the right kind of nutrients n the doily diet,due to poor eoting hobits ondf or poor quolity ood.

What factors affect the body's abilityto absorb nutrients effectively?

l . Congenitol weskness- inherited conditions r predisposition o diseose,

eg: ollergies, ut disorders, tc.

2. Diseose:- Bocteriol/microbiol ttock (vomiting, iorrhoeo)- lmpoirment f the digestive orgons:

stomoch, ntestines, iver, poncreos, etc.

eg : lBS,Ulcerotive Colitis,Crohns Diseose, Diverticulordiseose, oppendicitis,concer, GI T bleeding, hernios, lcers, tc.- Colds & flu withexcess mucous roduction.- Drugs / Medicotion.

3. Psychologicol istress:- Excesses f The Five Emotions:

onger, worry, feor, grief, over-excitement, tc.- The Flight or Fight Response:

couses he processes f digestion o shut down,leoding to o reduction n: secretion f digestive uices, eristolsis, tc .

- Eoting Disorders: norexio/ Bulimio, tc.

4. Poor supply of nulrienls- either poor dietory hobits.- i rregulor eoting 'eot-&-run' . . .- forgetting to chew food properly- or eoting poor quolity of food,

chemicol sproys, hormones n meots,inorgonic ertilizers, Genetic Modificotion

Kyle Powderly 00 3


9/29

Why Don' t PeoPle Eat Well?

l . Poverfy Sociol niustice

2. Misinformqlion or Lqckof Knowledgeo 'Con't Cook'o Self - Not understonding wn needs.

- Incomplete, r incorrect nformotion; g, o person with Cold Qi Xu hinking hot rqw food is "heolthy"

- Not seeking educotion or other help to correct poor hobits;

o Medio & Advertising Fod diets; Holf-boked' deos; Pushing unk ood os fun & sexy.

3. Inodequole Porenting Upbringingr Porents wn lock of knowledgeo Neglect lock of porentol nurturing.

o Not tought how f whot to cook or eo t to stoy well

4. Force of Hobit:o lrregulor eotingo Eoting ot the wrong timeso Excessivelyndulging rovingso 'Comfort ' foodso Fixotions getting nto o 'cheese ondwich or dinner or three weeks unning' obit '

5. TCMPsychologicol Spiri tuolPerspective:o Eorth: Worry; Poor self-esteem;

Feelinq undeservinq f nourishmentObsesiion with fodl & 'speciol ' diets

r Melcrl:Grief & Sodnessfeelinq unoble o toke in nourishment;Inobil 'riyo hold onto o heolthy pottern of eoting;

o Woler: Feor - Droiningof Adrenol resources;Flight or Fight Rlesponse hutsdown_th.e rocesses f digestionFe6r of welght goin in Anorexio Bulimio.

o Wood: Depression, nger, Frustrotion.Don't wont io b6 bothered with thinkingobout food;Stuck, ot interested n trying new things;No motivotion o cook or-seek out good ploces o eot '

o Fire: Over-excitement "butterflies n the stomoch"Too busY o eotConsum6d Y o Possion or food,Over-eoting, over-indulgence.

c.r--av\ > $x tt.r SF:u^^ +\^s el'a-w\ .-.-li\\ B d *rnJq.y

Kyle PowderlY 2003

I


10/29

Broader ssues Underlying Good Diet:l . SociqlJust ice

2. Agriculturql Policy & Quolity of Food Supplies

3. Communily Porlicipolion & Accounlobility

4. EcologicollySustointrble Development.

5. Developmenl of heolthy portnershipswilh key food production / distdbution ogencies

eg: supermorketschild-core entres

school conteensinstitutionsUniversitiesl)hospitolsmeols on wheels

NSW Dept. Heolth 996 2000

What's To Be Done About it?NSWDepcrlmenf f HeolthPolicyObiecfives 996 2OOOz

olmprove he Knowledge ond skil ls ecessoryfor Austrolions o CHOOSE o heolthy diet;

olncorporote ood & nutrition biectivesinto o brood ronge of policy oreos ond sectors;

rSupport communily bosed initiotives owordsimproving he diet of people with speciol needs;

oDevelop ongoing moniloring ond surveil lqnceof the food system.

Kyle Powderly 00 3 10


11/29

The NSW Dept. of Healthsuggests hat Austral ians Should:l . Enioyo wide voriety of nutritious oods

2. Eot plenty of fresh groins, breods & cereols, egetobles & fruit.

3. Eot o low-fot diet, especiolly ow in soturoted ots

4. Mointoino heolthy body weight by boloncingphysicol ctivitywith ood intoke.

5. lf you drink olcohol, imityour ntoke

6. Eot only o moderote omount of sugorsor foods contoining dded sugor

Choose ow solt oods ond use solt sporingly.

Encouroge support Breost-feeding.

7.

B.

The Chinese Modelof Healthy Eatingadds that people should:

1. Enioy bolonce of ol l things n moderotion,2. Eot oods occording o the seoson n which hey ore

grown.

3. Prepore ood os fresh os possible.

4. Eot n o colm environment, urrounded y beouty.

5. Chew ood slowlyond thoroughly o ensure igestion.

6. Eot mostlyworm, cooked vegetobles & groins,

with o smoll omount of meqt n the form of soups ond stews.

7. Eot most of the doy's ood between7 ond l1 om,when he digestive energy s strongest,o moderote unch etween 1 ond 3 pmond only o smollmeol ot night .

8. Avoid excessively weet oods ond extreme lovours.

9. Enioy he shoring of food with riends.

11 Kyle Powderly 2003


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The BIG SECRET fDietary Therapy:

Most people do not requireextremely nique r unusuol iets

Whot most people require s:Support ,

Encourogement,Inspirotion,

Informotion,

Educotion

Acquir ing Knowledge:Unconscious gnorqnce:

A person doesn't know their behovioris contr ibuting o / cousing heir problem.

Conscious gnoronce:A person eolises hey hove o problem,

but doesn' t now whot to do obout i t .

Active Leorning Process:A person eeks elp to leqrn obout heir problem,

gothering nformotion& resources.Involves degree of experimentotion nd ' tr iol & error ' .

Inte l lectuqlUnderstondi g:A person hos eorned o degree of informotion

obout heir problem ond knows of possible olut ions.They moy or moy not put these solutions nto proctice.

Knowledge:A person hos he obil i ty to competently pply

intel lectuollyeorned principles n procticeond to mointoin hese new behoviors n o doily bosis .

KylePowderly 003 12


13/29

The Fundamentals of Heal thy Eating:The Stomoch & Spleen ore bosicolly designed o perform Worm Trsnsformolions.

Therefore, nything whichslows down or impedes his should be minimized,ond onything which enhonces he process of

Worm Trqnsformqlion should be encouroged.

for lhis reoson,

mosl people,mosl of the lime,

should mostly eolmoslly

eosi ly digest ible,cooked & worming

foods

ond don't forget to chewlFlows, 998, l9

Th e To o of Heolthy Eoling...

Traditional Chinese MedicineTheory of Digestion.

Arisql of the Cleqr Qi fo the Lungs:Disfribution Circulotionf Qi

lhroughout th e body.

Liver:Governs lhe regulorityof digestive processes

& the smooth lo w of Qi

Kidney YinProvides the fuel for

feeding the 'Fire'under the pot.

Smoll Intestine:Further seporofion of

the Pure from th e Turbid.

W\^ko- r l.rf e^+ \ibf 6aatl^

Large Inlesline:Descent of the Turbid,

releose of woste solids

Stomoch & Spleen Gu Qi:Tronsformotion on d

Tronsportotion of Food infonutrients which con be obsorbed

by the body.

Kidney YongThe vitolity of flome

which burns the fuel forthe 'Fire ' under the pot .

cwr-\e4 "*! tV - ft^l.re(5rc.^l.

13 Kyle Powderly 2003


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The TCM Dynamicsof Dampness:

Dompness s the producl ofIncomplete Digesl ion& Assimilqt ion

For digesf ion o occur Cleonly& Completely:

Food needs Room-to-Movefor the Slomoch & Spleen o ful ly perform

the Chemicql Reoct ions f digest ion.A stomqch om-pocked with food

wil lnot hove enough digest ive secret ionsto go oround,

or the slrength o performperislohic moYements.

Food needs o be ChewedTo begin the process f breoking down

the food into its component porls

Food needs o beEosy o Digest

The diet should consist fmostly neutrol & worming,cooked groins , vegetobles ,

with q smoll omount of meot ,

herbs ond spices .Extreme oods from either

end of lh e spectrum,such os Chi l i ,or ice-creom

should only be used nmoderol ion.

Food needs o be WqrmOptimol digest ion occurs t

I 000F.l f foods ore foo cold,the digest ive Fire" s

ext inguished.Remember:

Refr igerot ion hos only beenovqi lqble for the lqs t 60 yeqrs.

Food needs o be Moisl ,not Wet

Too much uid consumed withf ood

mel, he resul t sf these condit ions qre nolF- . F I) tognont l-ood.

Stognoni ood qcts i le o rot t ing compost heop, producingStognonf Heot & Toxins,

which urther s t ress he body ond consume he Yin.A stomoch burdened by s tognont ood tr ies horder qnd horder to burn off

the excess,ond becomes ike o cor speeding n too low o geor.

The engine ' becomes hot ler ond hot ler, eoding to o condi t ionof

Stomoch Fire ,which creotes on insot ioble oppet i te , .ond he whole vic ious i rc le begins

cl9orn.

Furthermore, when the

Stomqch & Spleen become niuredthey ceose o funct ion wel l qnd insteod of producing cleor Qi

they begin to produce

Sludge or Dqmpwhich Swomps he body & produces

Mucous, Phlegm& Olher Obstruct ing Coogulol ions .

Kyle Powderly 2003 14


15/29

Cooked FoodVs

Raw Food:For the Stomoch & Spleen to ful ly perform the

Chemicol Reoct ionsof proper digest ion, ol l food needs to be brought to

on optimol temperoture inside he body, which s obout I 000Fond needs to be broken down into i ts smollest component ports .

Row Foodmoy well hove more vi tomins & minerols

thon cooked food, in the steri le oborotory.However, putting row food into the body

is l ike giving o person o lockedbox of treosure, without o key.

The body hos to use ts precious energyworming up the food to the right temperoture

os well os trying to breok into hord cellulose wolls .

Cooking is the Key.While some of the nutr ients moy be lost n the process,ot leost the body is oble to occess whot is lef t .

con be

Cooking breoks down the cellulose wollsin groins, vegetobles & f ru i t ,

ond tronsforms meot into o more eosi ly occessible orm.Cooking begins the processes f digest ion,

'on the outside of the body' ,so thot the body does not hove to work so hordto extroct the nutrients.

The energy which he body sovesin not hoving to work so hord worming ond digest ing food

better used for qll of the other doily oct ivi t ies of l iving.

tc Kyle Powderly 2003


16/29

Getting theEot l ike o Kingot Breokfost ,

Eot

Eot Like o Pouperot Dinner.

The Chinese Clock:The Daily Cycle Of Energy.

Timing

l ike o Prinot Lunch,

Right:



17/29

Seasonal Attunements:Eoting oods occording o their oppropriqte seoson s vi tol to mointoining he free f low of Qi qnd Blood.Choosing oppropriote , f resh foods, grown in eoch successive eoson, ossists he body in od[ust ing o thechonges n the externol environment s eoch yeqr progresses .

In winter, he is energy controcted ond directed inword, to conserve he body's wormth.

The 'foods of sloroge' - the root vegetobles, dried beons, seo-weeds, etc - should beemphosised, ond cooked by boking, or simmered slowly, in soups ond stews, wilhwinfer greens ond wqrming herbs ond spices , Sol ty ond Bit ter oods enter lhe Kidneyond Heort ond con be used during Autumn ond Winter to st rengthen he body.Worming spices such os Ginger ond Cinnqmon co n olso be used in Winter to overcomeColdness on d invigorote fh e Qi , however, core must be tqken not to expose the openpores to the Wind or to become chilled ofter using hese.

In spr ing, when the Yong begins to r ise ond the energy begins to expond, fhe ' l ivelyfoods' - th e shoots, prouts on d greens - con be consumed more often, cooked lightly,by steoming of stir-fry mefhods. Young, sweet yegelobles, thinned from q springgorden - boby corrots, zucchini, beets, sugor-peos, etc - provide refreshing, sweetf lovours . Pungent oods ond herbs - bosi l , ennel , rosemory, di l l , boy-leof - qre bestconsumed to qttune o person to the energy of Spring, when o person's energy isowokening from Winter storoge.

In Summer, when fhe energy is exponded, fhe body uses very little of its energy tokeep worm. Picnics qnd out-door eot ing ore fovored, moking use of the obundontorroy of br ight ly colored frui tsond vegelobles hot prol i ferqte in summer. few of themore cool ing foods con olso be eoten - the l ighier, more 'wolery ' vegetobles ondfruits, eg , leltuce, cucumber, wotermelon, omoto, el c - co n be emphosised. Cooking conbe more minimol, ombining solods with steomed of sf i r- f r ied dishes . Some spicy or Hotfoods cqn be used - chi l i ,pepper, horserodish, tc - however core should be tqken notto consume oo mony dispers ing oods, or the Yong wil l be scof lered ond be unoble towqrm the body when winter comes.

Lote Summer is hordly o seoson ot oll, but more of o momentory stillness when theyeor's Yong is ot its zenifh, ust before th e chonge to Yin. lt i s the iime of moximumripeness, he time of Horvest, when the foods or e qf their most nutritious. Becouse ofthis, it is the time when Domp i s most prevolent ond sour foods co n be of benefit tocounteroct th e cloying noture of sweet, dompening foods, helping io re- tensionslockened muscles. Hormonising ond mildly sweet, yellow/oronge f oods - corn,pumpkin, sweet pototo, rice, omoronth, chestnuts, tc - moke up th e molority of the

foods for th is nter-seoson ime.

In Autumn, he energy begins to controct os the body prepores fo rwinter. Nourishing, stobilising oods should be cooked by mefhods such os stewing orboking, to encouroge he oromotic noture of the vorious oods top emerge ond inspirelhe Metol elemenf . Bi t ter ond Sour, or ostr ingent oods con be used in Autumn, topromote q controcling of the energy into the lower ports of the body, in preporotionfor winler. Sour foods con be used - ol ives , pickles , eeks , oduki beons, vinegor, e tc -buf core should be foken not to us e oo much sour, os it co n hove o strong effect.

4- 7 KylePowderly 003


18/29

The Nature of Foods& Post-Digestive Energy:

A distinction s mode in TroditionolChinese Medicine betweenPhysicol Temperolure o food ond Energetic Nolure of o food.

This s o do with he interoclion of o food with the body,ond whether he food increqses he wqrmth ond octivity n the body,

or whether t hos o cooling, olming effect.

The post digestive emperoture or Energy of o food refers o theomounl of Energy equired by lhe body

to process t into o usoble orm.

lf o food requires Ivery li t t leof the body's energy

to digest t, then t is considered

Neulrql or Worming ood.

l f o food tends o creole sluggishnessin the digest ion, r Excess Fluids

it is referred to osDompening.

lf o food requires quite o lot of thebody's energy to process,

then t is considered

Cold or Cooling ood.



19/29

Five Phase Dynamics In Dietary Therapy

I4 P-ek alo'-ig{os

s^qf. Asts'l\r"el* ts

Tnc^5eh +\--s''J) aI'{'

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Dietary Therapy