Dietary taboos

Different foods have their own characteristics and tendencies, so when preventing and treating diseases, it is important to choose nutritionally rich foods based on the principles of dialectical dietetics. If applied improperly or abused, not only will it not benefit the treatment of diseases, but it may also lead to adverse reactions. Zhang Zhongjing, a physician in the Han Dynasty, warned in the “Essentials of the Golden Cabinet” about the importance of choosing foods that are suitable for one’s condition: “The taste of the food can either be beneficial or harmful to the body. If chosen wisely, it enhances the body; if chosen poorly, it leads to illness.” Therefore, using suitable foods for treating and nourishing the body is known as dietotherapy or nutritional therapy, while unsuitable foods should be avoided, known as dietary restrictions.

I. Dietary Restrictions

Dietary restrictions, often referred to as food taboos or dietary prohibitions, indicate that certain foods should not be consumed under specific circumstances. Otherwise, it may lead to bodily imbalances or even induce pathological changes. Nutritional science believes that different foods have varying properties and tendencies. Although all foods have edibility and nutritional functions, there is a certain range when it comes to preventing and treating diseases. Overuse can result in adverse reactions and side effects. Here are several categories of dietary restrictions:

1. Compatibility Restrictions:
   In general, foods can be consumed individually, but sometimes, to balance flavors or enhance specific effects, different foods are combined. However, there are combinations that should be avoided, known as compatibility restrictions. Historical records mention, for example, that persimmons should not be consumed with crabs, and onions should not be paired with honey. The “Essentials of the Golden Cabinet” and various herbal works from different eras contain numerous records of food compatibility restrictions. However, some of these restrictions are based on empirical knowledge from ancient times and should be analyzed differentially, with the incorporation of modern scientific research.
2. Pregnancy and Postpartum Restrictions:
   The diet of women should differ during pregnancy, before childbirth, and after childbirth. During pregnancy, due to the needs of fetal growth and development, the body’s yin blood is relatively insufficient, and yang qi tends to be excessive. Therefore, foods with pungent, hot, or dry properties are not suitable, following the principle of “coolness before childbirth.” For those experiencing morning sickness during pregnancy, it is advisable to avoid greasy, fishy, and hard-to-digest foods. After childbirth, as the body experiences varying degrees of damage to qi and blood, often in a state of deficiency and cold, foods with cold, cool, sour, astringent, and dispersing properties should be avoided, following the principle of “warmness after childbirth.”
3. Dietary Imbalance Restrictions:
   Each of the five tastes has its bias, and consuming foods in moderation and at the right time is beneficial to the body. Overeating, however, can lead to harm. For example, regular consumption of pork may lead to obesity and excessive phlegm production. Eating too much fish may result in excessive internal heat, hence the saying “meat produces phlegm, fish produces heat.” The variety of food should be diversified, adhering to the principle of a balanced diet.

II. Taboos in the Use of Medicinal Foods

In traditional Chinese dietetics, combining foods with medicinal herbs, condiments, and spices is common. This practice leverages the properties of herbs and the flavors of foods, where the food enhances the effects of the herbs, and the herbs complement the virtues of the food. This complementary relationship is known as “medicinal food.” However, some food and drug combinations can diminish the therapeutic effects of traditional Chinese medicine (TCM) or even produce toxic side effects. Therefore, it is essential to be cautious when combining certain foods with medicinal substances.

III. Seasonal Restrictions

Throughout the year, during the changing seasons of spring, summer, autumn, and winter, human beings must adapt to the fluctuations in climate. According to traditional Chinese medicine (TCM) theory, eating during the four seasons should consider the functions of the five zang organs. The principle of nourishing yang in spring and summer and nourishing yin in autumn and winter is emphasized in the “Yellow Emperor’s Inner Canon.” In accordance with TCM, eating habits should be adjusted to align with the characteristics of each season. For example:

• In early spring, when the weather is changeable, one should consume fewer cold foods like cucumbers, winter melons, eggplants, and mung bean sprouts. Instead, opt for warm foods such as green onions, ginger, garlic, leeks, and mustard greens to dispel yin and scatter cold, allowing the spring yang to rise.
• As late spring temperatures rise, a diet should be primarily light. In addition to consuming high-quality protein and vegetables, consider drinking mung bean soup, sour plum soup, and green tea. Avoid excessive consumption of lamb, dog meat, spicy hot pot, and pungent spices like chili, peppercorn, and black pepper to prevent the accumulation of pathogenic heat.
• During the hot summer, avoid foods like dog meat, lamb, and chili, which are pungent and warm in nature. Instead, focus on consuming cooling foods such as mung beans, honeysuckle, watermelon, and pears to clear heat and nourish yin.
• In the dry autumn, susceptible to lung issues, avoid spicy and dry foods, as well as fried snacks. Opt for moistening foods like pears, honey, and sesame seeds to combat dryness.
• In the cold winter, where cold pathogens can damage kidney yang, it is not advisable to consume excessive raw and cold fruits or cold-natured foods. Choose warm and hot foods like walnuts and lamb.

IV. Restrictions During Illness

During illness, certain foods should be avoided or restricted. For example:

• For those with yang deficiency, avoid cold and cool foods.
• For those with yin deficiency, avoid warm and dry foods.
• Patients with heat-related conditions should avoid warm and dry foods and substances that harm yin, such as smoking and alcohol.
• Insomnia sufferers should avoid strong tea, coffee, and other stimulating drinks.
• Edema patients should avoid salty foods.
• Diabetic patients should avoid sugar and high-sugar foods.
• Patients with cardiovascular diseases, hypertension, and arteriosclerosis should avoid fatty meats, high-fat foods, and animal organs.
• Those with jaundice and rib pain should avoid animal fats, spicy foods, smoking, and alcohol.
• Patients with skin diseases should avoid strong-smelling and spicy foods like fish, shrimp, and crab.
• Individuals with atherosclerosis and hypertension should avoid ginseng.
• Patients with chronic bronchitis, bronchial asthma, and emphysema, especially those with impaired lung function, should avoid drinking alcohol before bedtime, as it can lead to irregular breathing and even respiratory arrest during sleep, posing a life-threatening risk.
• Those with eye disorders should avoid garlic.

These dietary guidelines aim to promote health, prevent diseases, and contribute to the holistic well-being of individuals. They underscore the intricate relationship between food, health, and the natural environment, emphasizing the importance of adapting dietary habits to various life stages, seasonal changes, and health conditions.