Energetics of Food

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Foods have Energy: The Chinese Energetics of Food Part 2
Foods have Energy: The Chinese Energetics of Food Part 2

In Chinese Medicine, the 5 flavors are pungent, sweet, sour, salty, and bitter. The SAD (Standard American Diet) consists primarily of just 3 of the 5 flavors. Your diet should consist of a balance of all 5 flavors for optimal health.  Balance does not refer to equal amounts, but to bring the body into harmony with your own constitution and the seasonal influences. 

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Foods Have Energy: The Chinese Energetics of Food Part 1
Foods Have Energy: The Chinese Energetics of Food Part 1

We are taught about protein, carbohydrates, and fat in the western diet. Compounds such as fiber, vitamins, and minerals are also familiar to most of us. As a dietitian, I educate, assess, and discuss food choices with people daily. What is not taught in western education is that foods and herbs have energetic properties. These properties affect specific organs and meridians that can strengthen, cleanse or regulate the body’s processes.

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Power of Energetics: Food as Medicine
Power of Energetics: Food as Medicine

Welcome to our Energetics of Food Blog. The energetics of food is the fundamental theory of food as medicine.

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Energetics of Beet Root: Red and Delicious
Energetics of Food Kaely Shull Energetics of Food Kaely Shull

Energetics of Beet Root: Red and Delicious

Beets were first cultivated by the ancient Romans, and the invading tribes were then responsible for introducing them throughout Europe, where they were used as animal fodder. It wasn’t until the 6th Century that beets became popular for human consumption.

Beets contain a unique class of phytonutrients called betalains. Betacyanin, the red pigment concentrated in red beets, and betaxanthin, the yellow pigment found in yellow beets, are just two examples of betalain phytonutrients. Betalains have many antioxidant properties, especially in the liver and intestines.

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