Dive into the principles of Traditional Chinese Medicine and discover how food can transform your daily life.
25 articles
Acid-base balance explained rigorously: blood pH vs urinary pH, the PRAL table, latent metabolic acidosis (evidence and limits), and practical alkalinising prescription.
The main families of dietary endocrine disruptors (bisphenols, phthalates, pesticides, PFAS), their mechanisms on hormone receptors and dietary strategies to reduce exposure.
Fat-soluble vitamins (A, D, E, K) and water-soluble ones (B, C), major minerals (calcium, magnesium, potassium) and trace elements (iron, zinc, iodine, selenium): roles, sources, and the signs of deficiency.
Nutritional epigenetics: methylation, histones, non-coding RNAs and perinatal programming, or how diet writes on the genome without altering the DNA.
Honey, maple syrup, coconut sugar, dates, fruit: a comparison of sweeteners by glycaemic index, TCM nature and pastry uses.
Chrononutrition: the SCN circadian clock, meal timing, eating windows, modern chronodisruption and the legacy of the Chinese Great Clock of the organs.
Food supplements: the galenic forms and their bioavailability, the quality labels, the interactions, megadose risks, and the documented-deficiency rule.
Sports nutrition beyond performance: periodised intake, protein and hydration, recovery, and the risks of overtraining and RED-S.
Vegetarianism and veganism: the priority deficiencies (B12, iron, zinc, iodine, DHA), the food combinations that compensate and reasoned supplementation.
The first 1,000 days: metabolic programming, breastfeeding (composition, benefits, duration), complementary feeding, windows of tolerance and the TCM reading of Jing.
Liquid, velvety, melting, crunchy: how texture changes digestibility, satiety and adaptation to terrain, from convalescent congee to elderly dysphagia.
What the Mediterranean diet and Chinese dietetics share, where they differ, and how to combine both traditions for a balanced plate.
apoB, sdLDL, Lp(a), triglycerides: why LDL-c alone misclassifies cardiovascular risk, how to read the advanced panel, and the nutritional levers for each marker.
Mineral waters as a therapeutic tool: reading dry residue, choosing by terrain (sodium-rich, sulphate, bicarbonate), contraindications and reasoned courses.
The history of food-combining diets (Shelton, Hay, Montignac), the verdict of clinical studies, the proven synergies and the TCM incompatibilities: an honest look at a controversial subject.
Precision nutrition: glycaemic variability, microbiome, biomarkers, CGM and why the uniform 'eat a balanced diet' does not work for everyone.
Organise the week's cooking in one session: method, bases to prepare, energetic preservation and adaptation to TCM patterns.
What liquid extraction does to food: immediate bioavailability versus fibre loss, glycaemic index, and the TCM reading of cold drinks.
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