Acupuncture and TCM Books
Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition)
Healing With Whole Foods: by Paul Pitchford
Description:
Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition—including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics—along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.
The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)
Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out.
Author Biography:
Paul Pitchford is a teacher and nutrition researcher. In his healing work with individuals, he develops rejuvenative plans based on awareness and dietary practices. His early training, following ancient traditional practice, was primarily through apprenticeships and private instructions with masters of meditation and East Asian medicine. For more than three decades, he has applied the unifying wisdom of Far Eastern thought to the major dietary therapies available in the West to create a new vision of health and nutrition.
Reviews/Endorsements:
"Healing with Whole Foods contains a wealth of information on health, diet, alternative medicine, natural food presentation, and recipes, researched by an expert in the field. Readers will learn how to apply Chinese medicine and the five-element theory to a contemporary diet; treat illness and nervous disorders through diet; and make the transition to whole vegetable foods. The most detailed source book yet published on preparing food and eating consciously, Healing with Whole Foods includes complete sections on Ayurvedic principles of food-combining; the treatment of disease conditions through meals; transition from animal products to whole vegetable foods; micro-algae; selection of waters and salts; the extremely complex varieties of oils, sugars, and condiments; vitamins and minerals; fasting and purification; food for children, food presentation and proportions; vibrational cooking; the physiology of nourishment; color diagnosis and therapy; consciousness in diet changes; plus descriptions of the nature and uses of various grains, legumes, miso, tempeh, tofu, seaweeds, nuts and seeds, sprouts, and fruits. Also featured are sections on chutneys, relishes, pickles, different milks, rejuvelac, yogurt, salads, and desserts."
—Midwest Book Review
Table of Contents
1 Origins 1
Pt. I The Roots of Diagnosis and Treatment
2 Yin-Yang and Beyond 49
3 Qi Vitality 56
The Six Divisions of Yin and Yang 57
4 Heat/Cold: The Thermal Nature of Food and People 58
5 Interior/Exterior: Building Immunity 67
6 Excess and Deficiency 89
Pt. II Essentials of Nutrition
7 Dietary Transition 105
8 Water 122
9 Protein and Vitamin B[subscript 12] - The Plant and Animal Kingdoms as Sources 129
10 Oils and Fats 158
11 Sweeteners 187
12 Salt 196
13 Condiments, Caffeine, and Spices 204
14 Vitamins and Supplements 211
15 Calcium 217
16 Green Food Products 227
17 Survival Simplified 250
18 Enjoyment of Food 251
19 Food Combinations 260
20 Fasting and Purification 274
21 Food for Children 283
Pt. III The Five Element and Organ Systems
22 Five Elements: Seasonal Attunement and the Organs in Harmony and Disease 305
23 Therapeutic Use of the Five Flavors 308
24 Wood Element 316
25 Fire Element 331
26 Earth Element 339
27 Metal Element 346
28 Water Element 354
Pt. IV Diseases and their Dietary Treatment
29 Blood Sugar Imbalances 371
30 The Stomach and Intestines 378
31 Blood Disorders 387
32 Cancer and the Regeneration Diets 405
33 Other Degenerative Disorders 424
Pt. V Recipes and Properties of Vegetal Foods
34 Vibrational Cooking 447
35 Grains 456
36 Breads 489
37 Legumes: Beans, Peas, and Lentils 506
38 Nuts and Seeds 530
39 Vegetables 535
40 Sprouts 568
41 Salads 571
42 Seaweeds 580
43 Soups 596
44 Sauces 602
45 Condiments 606
46 Spreads and Pates 608
47 Pickles 609
48 Grain and Seed Milks 612
49 Rejuvelac and Yogurt 613
50 Fruit 614
51 Desserts 624
52 Summary 640
Epilogue 653
App. A Parasite Purge Program 654
App. B The Effect of Root Canals on Health 667
Bibliography 670
References and Notes 681
Resources 704