Nutrients in Chinese Medicine – Vitamin C

Ah, vitamin C. The most popular nutrient! Somehow everybody knows that you take vitamin C when you get a cold, or feel that flu coming on. For centuries people understood that something in fresh fruits and vegetables – especially citrus fruits –prevented scurvy, a debilitating disease that often affected sailors (since they would go months without any fresh food). Vitamin C has a broad range of functions in the body, acting as a cofactor for numerous enzymes as well as functioning as an antioxidant. Vitamin C correlates with several different systems in Chinese Medicine physiology as well.
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Nutrients in Chinese Medicine – Fat Soluble Vitamins

The fat soluble vitamins play a critical role in maintaining immune and nervous system function. Though they also relate to Spleen qi, as the B vitamins do, they play very different roles in the body. They aren't considered quite as important as the B vitamins in conventional nutrition but as a component of jing-essence they are absolutely crucial to good health.
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Assorted fruits and vegetables

Nutrients in Chinese Medicine – Part 2, B vitamins

B vitamins are a group of nutrients that are essential to numerous processes in the body. The list consists of thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folate (B9), and cobalamin (B12). Most of us know about them, as they are an essential part of every multivitamin supplement. As a group they are involved primarily in the chemical reactions of energy metabolism, as well as synthesis of a variety of compounds necessary to life. In an attempt to understand these vitamins as a system, let’s examine them as a group, looking for commonalities of function, and common symptoms of deficiency. Individual aspects can be explored if necessary.
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Assorted Fruits

Nutrients in Chinese Medicine – Part 1, Introduction

This is the introduction to a new blog series examining the qualities of essential nutrients from both a Western and Chinese Medicine perspective. The field of nutrition is an area of medicine that will benefit tremendously from combining the wisdom of Chinese Medicine and the science of modern biochemistry. Chinese Medicine is able to create a complete, holistic system that encompasses all phenomenon, and Western biochemistry is able to fill in the gaps and details that are left unclear. By utilizing information and theories from both sides, a more complete picture is revealed.
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