Chinese medicine derives healing attributes from the intake of food and drink. The classification of food is issued due to energetic effects and what is required for every individual. This is entirely dependent upon constitution and current level of health. Chinese medicine designates food into five flavours (sour, bitter, sweet, salty, spicy-pungent) and temperature (hot, warm, cold, cool).
Dependent on your presentation, a dietary prescription can be utilised in accordance to acupuncture and herbal formulations to allow the body to adjust naturally and efficiently. Balancing specific food tastes, temperatures, diet sensitivities and preferences. You can manage deficient states of qi, blood, yin or yang. While balancing external environmental temperatures with either cooling or heating foods.
As a previous chef, Jacob understands food and the combination of flavours to achieve a certain taste and texture. However now, with a Chinese medicine point of view. He can bring medicinal values to the western style of food while offering a point of difference to how we have been trained to eat.
Let food be thy medicine and medicine be thy food. ~ Hipocrates