Tag Archives: Recipes Worth a Thousand Gold

Medicinal and historical value of Chinese food therapy

Kelly Chen Birmingham, Alabama, USA   In front of a screen sits a patient who is suffering from vomiting brought on by eating mutually antagonistic foods. A doctor, seated on the left, is explaining to the patient about food incompatibilities. Ming period (1368-1644) Persimmon: cold, sweet, astringent. It opens up the nose and the qi […]