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Taoist dietary practices are deeply rooted in the philosophical concepts of Yin-Yang, Qi (vital energy), and the pursuit of balance and harmony. While various schools of Taoism offer differing teachings, Taoist practitioners—particularly those in monastic and spiritual traditions—view diet as essential for maintaining physical, mental, and spiritual health.
All food is considered to have both properties, with one dominating. Foods with yang qualities are considered compact, dense, heavy, and hot, whereas those with yin qualities are considered expansive, light, cold, and diffuse. [12] However, these terms are relative; "yangness" or "yinness" is only discussed in relation to other foods. [13]
The principle of yin and yang (Vietnamese: Âm dương) is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the "heating" and "cooling" properties of ingredients.
In Chinese philosophy, a taijitu (Chinese: 太極圖; pinyin: tàijítú; Wade–Giles: tʻai⁴chi²tʻu²) is a symbol or diagram (圖; tú) representing taiji (太極; tàijí; 'utmost extreme') in both its monist and its dualist (yin and yang) forms in application is a deductive and inductive theoretical model.
Chinese food therapy (simplified Chinese: 食疗; traditional Chinese: 食療; pinyin: shíliáo; lit. 'food therapy', also called nutrition therapy and dietary therapy) is a mode of dieting rooted in Chinese beliefs concerning the effects of food on the human organism, [1] and centered on concepts such as seasonal eating and in moderation.
The Neijing Tu (simplified Chinese: 內经图; traditional Chinese: 內經圖; pinyin: Nèijīng tú; Wade–Giles: Nei-ching t'u) is a Daoist "inner landscape" diagram of the human body illustrating Neidan ' internal alchemy ', Wu Xing, Yin and Yang, and Chinese mythology.
Thousands of patients had been cured by Ishizuka (through traditional use of food) after they had been abandoned as incurable by the new medicine of the West. Ohsawa claimed to have cured himself of tuberculosis at the age of 19 by applying the ancient Chinese concept of yin and yang as well as the teachings of Sagen Ishizuka. [3]
Ch'ang Ming (長命 Pinyin: Chángmìng) (literally "long life") is a series of dietary and health recommendations based on Taoist philosophy. It was first introduced to the West by Chan Kam Lee (李陈金 Pinyin: Lǐ chén jīn), a Taoist teacher and Chinese herbal medicine practitioner who came to London in 1930 from Shandong Province in China.