Many people suspect that they may have a food allergy or intolerance themselves. The distinction between the two is important, as allergies can potentially be life-threatening and require different diagnostic and treatment approaches.

The main difference lies in how the body reacts:
Food allergies are caused by a reaction of the immune system.
Food intolerances are cause by digestive or metabolic processes, without the immune system playing the primary role.

Food allergies are less common than intolerances. With allergies, the immune system mistakenly identifies a normally harmless substance – such as peanuts or milk protein – as dangerous and reacts with an immune response.

Typical characteristics of allergies include:

Possible symptoms include:

Common triggers include:

With food intolerances, the body is unable to properly digest or break down certain substances. Causes may include enzyme deficiencies, changes in the microbiome, or disturbances in digestive function. The immune system is not directly involved.

Typical characteristics of intolerances include:

Common symptoms include:

Common examples include:

Not every reaction can be clearly fits into those categoroies. There are also mixed forms and gray areas in which both the immune system and digestive function may be involved.

Lactose intolerance means the body cannot properly digest milk sugar (lactose) because the enzyme lactase is absent or produced in insufficient amounts. As a result, lactose is not properly absorbed in the small intestine and passes into the large intestine, where it is metabolised by bacteria. This can lead to bloating, abdominal cramps, and diarrhoea.

In rare cases, lactose intolerance is congenital, but it usually develops over time. It is estimated that around 75 percent of the world’s population develops a reduced ability to digest lactose with increasing age. Symptoms can vary greatly in severity.

Lactose intolerance may also occur temporarily if other gastrointestinal conditions impair digestion – for example, due to inflammation of the intestinal lining, surgery, or pancreatitis.

In a milk protein allergy, the immune system reacts to proteins found in milk. Depending on the type, the allergy may affect only cow’s milk or also other animal dairy products.

Possible symptoms include itchy skin reactions, gastrointestinal complaints, and other allergic symptoms.

Fruit sugar, also known as fructose, is found in varying amounts in many fruits and vegetables. Fructose intolerance (also called fructose malabsorption), is caused when fructose is only partially absorbed in the small intestine. It then passes into the large intestine, where it does not belong and is metabolised by bacteria.

Typical symptoms include:

Not all affected individuals react with the same sensitivity.

Fructose intolerance is often diagnosed through an H₂ breath test. Treatment mainly consists of dietary adjustments – especially reducing fructose intake and combining foods appropriately.

Histamine is a biologically active substance that plays many important roles in the body. Among other functions, it is involved in allergic reactions, blood pressure regulation, the sleep-wake cycle, stomach acid production, and intestinal muscle contraction. The body produces Histamine naturally and also breaks it down.

In addition, histamine is present in various foods, especially fermented or aged products such as wine, aged cheese, processed meats, and other highly processed foods.

If histamine is not adequately broken down, an excess can develop. It is estimated that approximately 1–3 percent of the population develop histamine intolerance during their lifetime, with women being affected much more.

Symptoms often occur after consuming histamine-rich foods and can vary widely. Commonly reported symptoms include:

Gluten is a protein found in many grains that gives dough its elasticity. Complaints related to wheat or gluten can have different causes:

Celiac disease is an autoimmune disorder. Even small amounts of gluten can trigger an immune reaction in which the lining of the small intestine is attacked. The condition is often diagnosed during childhood. Affected individuals must permanently avoid gluten-containing foods.

The immune system reacts allergically to components of wheat. Children are frequently affected, and in many cases the allergy resolves during puberty.

With gluten sensitivity, the body reacts sensitively to gluten-containing products. Affected individuals report bloating, abdominal pain, fullness, or diarrhoea but also symptoms such as fatigue, headaches, or difficulty concentrating. Small amounts of gluten are often still tolerated.

Gluten sensitivity is diagnosed by means of exclusion. This means that other causes, such as celiac disease or wheat allergy, have been ruled out, and the exact cause of the symptoms remains unclear.

TCM looks at connections within body functions and lifestyle choices holistically. From the perspective of TCM, different forms of imbalance within the body can lead to digestive problems. An impaired energy flow, the influence of pathological factors, deficiencies of Qi, Yang, or Blood, as well as congenital predispositions, can interfere with normal digestive processes.

From a holistic point of view, healthy digestion is also important for many other bodily functions: it provides energy, nourishment, and fluids, and helps the body eliminate excess substances. A disturbed digestion can therefore also affect energy levels, mood, skin, sleep, and much more.

At the beginning of treatment, detailed assessment is needed for a Chinese diagnosis. The progression of symptoms over time, accompanying complaints, general physical condition, emotional well-being, pulse-, and tongue diagnosis all provide insight into the imbalance patterns underlying the symptoms.

Treatment with Chinese Medicine aims to guide the body back toward a physiological healthy state and promote healthy digestive function. Most of the time, Conventional medical treatment and TCM can complement each other well. Chinese Medicine may be especially helpful with acquired intolerances and fluctuating symptoms. In congenital or very chronic conditions, it can be used as a complementary therapy.

Acupuncture works particularly on regulating the body’s energy flow and helps counteract the effects of stress, reduce pain, and harmonise the meridian system.

Chinese herbal formulas are tailored to the individual Chinese diagnosis and administered as concentrated herbal decoctions. Therefore, in digestive disorders, they can act directly where symptoms occur. Many of the herbs used in Chinese Medicien have anti-inflammatory, antispasmodic, digestion-promoting, or circulation-enhancing properties. Compared to acupuncture, Chinese herbal formulas work on deeper levels of the body.

In Chinese dietetics, foods and preparation methods are categorised according to their effects on the body. Depending on the individual imbalance pattern, treatment can be supported through personalised dietary recommendations and adjustments in eating habits.

At a time when more and more people are struggling with digestive complaints and intolerances, Chinese Medicine can offer valuable support. Hectic lifestyles, the constant availability of highly processed foods, and unhealthy quick meal options make it difficult for many people to care for their bodies mindfully and maintain healthy eating habits.

Persistent digestive problems can be a major source of discomfort and significantly reduce quality of life. With its holistic perspective and individual treatment methods, Chinese Medicine can help resolve disease patterns within the body, restore physical balance, and support healthy digestion long-term and sustainably.

You can find general information about nutrition from the perspective of Chinese Medicine here. For contact and appointment requests, please click here.

With Allergic reactions or persistent symptoms please seek medical evaluation by a doctor. Self-diagnosis is strongly discouraged.

Please keep in mind that Chinese medicine uses a metaphorical and symbolic language and way of thinking. For example, the TCM term ‘dampness’ in the body does not translate into oedema or swelling being present. You can read more on language and conceptual differences here → Western Medicine and Chinese Medicine | A Contrast.

From a TCM perspective, eating habits in our culture include a lot of foods that cause dampness in the body. Patterns involving dampness frequently arise in connection with long-term improper dietary habits. Therefore, the advice in this article may be applicable as general dietary recommendations for a lot of people.

Chinese medicine has developed a particular concept of fluid metabolism within the body. Fluids are taken in through food and drink and are then ‘transformed and transported’ throughout the body. The consistency of bodily fluids plays an important role: depending on their function, they may need to be thinner or thicker in nature. Fluids are needed everywhere – in the blood, tissues, and joints.

Some foods provide the body with fluids that are difficult to process. When consumed in large amounts over long periods of time, an excess of dampness may develop that the body can no longer adequately transform and transport. An excess of dampness in the body interferes with physiological processes. As a result, additional patterns of disharmony can develop.

Alongside treating the underlying TCM patterns, dietary adjustments can be very helpful – especially when the ‘wrong’ eating habits play a contributing factor.

• Sugar and sweets — especially refined sugar, sweeteners, and artificial flavorings
• White flour and highly processed foods — e.g. white bread, pastries, white pasta
• Milk and dairy products such as soured cream, cheese, etc.
• Dairy alternatives (e.g. soy milk, oat milk)
• Very greasy and deep-fried foods
• Bananas
• Raw foods and cold meals (e.g. salads, cold drinks)

• Whole grains such as rye, barley, and millet
• Culinary herbs with aromatic and bitter qualities (e.g. ginger, rosemary, sage, green tea)
• Radishes
• Celery, asparagus, fennel
• Mushrooms and seaweed
• Cooked vegetables in general

Foods that promote dampness do not need to be excluded completely from the diet. They become problematic when they make up a large proportion of meals and are consumed in large amounts. In moderation, and combined with other foods, they can contribute to a varied diet.

Dampness frequently occurs in combination with other TCM patterns. It may therefore be advisable to expand these recommendations depending on the individual pattern involved.

The advice in this article is intended for patients with the corresponding TCM patterns. If we have discussed different dietary recommendations during treatment, those recommendations take priority over the information provided here.

Patterns in Chinese medicine represent snapshots of a dynamic system. A previous TCM diagnosis therefore does not necessarily mean that the same pattern is still present currently.

If you have any questions or are unsure how these recommendations apply to you, you can contact me directly via the contact page.

To better understand these recommendations, I will briefly explain how Chinese medicine views blood and how Blood Deficiency patterns develop. You can also skip directly to the dietary recommendations if you prefer.

Chinese Medicine uses a metaphorical language. Blood Deficiency in the sense of Chinese medicine is not the same as the biomedical diagnosis of anaemia or iron deficiency. In practice, the conditions may overlap, but they do not necessarily occur together. (You can read more about the differences in this article -> Western Medicine and Chinese Medicine | A Contrast.)

When Chinese medicine speaks about “blood” and “Blood Deficiency”, it refers to more than just the substance that flows through our blood vessels.

Chinese medicine is a system that focuses strongly on functions and relationships within the body. It considers both material structures (such as cells, tissues, or bodily substances) and functional processes (for example the regulation of circulation or digestive activity) as part of a broader understanding of health.

In TCM, the concept of blood therefore also includes the functions and roles attributed to blood within the body. Blood Deficiency describes a situation in which these functions are no longer sufficiently fulfilled. It is therefore a qualitative rather than a quantitative description. Blood Deficiency does not mean that the volume of blood circulating through the body is not enough.

In clinical practice, Blood Deficiency patterns commonly develop through one of three pathways.

From the perspective of Chinese medicine, the body requires certain nutrients from food in order to produce sufficient blood. Traditionally, meat is considered an important component in supporting blood production.

If these types of foods are absent from the diet for a prolonged period, a Blood Deficiency pattern may gradually develop. Depending on an individual’s constitution, it can take several years before noticeable signs appear.

Significant or repeated loss of blood can also contribute to the development of a Blood Deficiency pattern. Examples include:

• surgery or accidents
• childbirth
• prolonged heavy menstrual bleeding

If the body is unable to sufficiently replenish the lost blood, a Blood Deficiency pattern may develop.

Some individuals are constitutionally weaker in terms of blood production or storage from birth. In such cases, even relatively moderate stressors can trigger symptoms associated with Blood Deficiency.

In TCM, several lifestyle factors may help support the body in maintaining and replenishing Blood. Diet plays an important role in this context.

In cases of Blood Deficiency, TCM generally advises not to exclude animal products from the diet. Meat, in particular, is considered supportive for rebuilding blood reserves.

In practice, Blood Deficiency frequently occurs together with Yang Deficiency.

The stronger the accompanying Yang Deficiency, the more Chinese dietary therapy tends to recommend warming red meats, such as beef, lamb and game. Animal products such as liver, kidney, or bone marrow are also associated with nourishing blood in Chinese dietary practice.

If Yang Deficiency is pronounced, it may also be helpful to reduce strongly cooling foods or prepare them in warming ways. (You can find more details in the article on general dietary recommendations.)

If Yang Deficiency is less pronounced, meat products like chicken or pork, and fish are considered alongside other red meat.

It is not necessary to eat meat every day. In more pronounced deficiency patterns, meat can temporarily be included in your meals every day. In most cases, two to three portions per week are sufficient to support blood. Once the deficiency pattern has resolved, one portion of meat per week is enough.

Regardless of meat consumption, maintaining an overall balanced, Blood-nourishing diet remains important.

In addition to animal products, many plant-based foods are traditionally associated with supporting Blood in Chinese dietary therapy.

Examples include:

• Dark green vegetables: spinach, mangold, kale, algae and seaweed, mushrooms
• Red and orange root vegetables: beetroot, carrots, sweet potatoes
• Legumes: beans and lentils – but need to be cooked for at least 30 minutes and prepared with warming spices.
• Whole grains: millet, oats, barley
• Nuts and seeds: black sesame seeds, almonds, walnuts
• Fruits: goji berries, red dates (jujube), mulberries, dark berries such as blackberries and blueberries

Chilled or raw foods have to be warmed and broken down by the body before they can be digested, which requires additional energy. For deficiency patterns, warm, cooked meals are generally considered easier for the body to process.

Meals should also be eaten regularly. Fasting is not recommended in cases of blood or Yang Deficiency.

Enjoying food, eating slowly, and chewing thoroughly can further support digestion.

Equally important are adequate periods of rest in daily life. Regular breaks and sufficient sleep allow the body time to recover and regenerate.

The recommendations in this article apply exclusively to patients with blood deficiency patterns. If individual dietary advice has been discussed during treatment sessions, this personalised guidance always takes precedence over the general information provided here.

Patterns in Chinese Medicine represent snapshots of a dynamic system. A diagnosis of a blood deficiency pattern in the past does not necessarily mean that the same pattern is still present today.

If you have any questions or are unsure how these recommendations apply to you, you can contact me directly via the contact page.

Please keep in mind that Chinese medicine uses a metaphorical and symbolic language and way of thinking. Expressions like ‘Heat in the body’ for example, do not mean fever or increased temperature as such. You can read more about the conceptual framework of Chinese medicine here → Western Medicine and Chinese Medicine | A Contrast.

Etiologically, Xie Xin Tang patterns are often (though not always) caused by inappropriate dietary habits. In their treatment, changing eating habits is particularly important.

Xie Xin Tang patterns are characterised by the simultaneous presence of heat and cold within the body. Typically, this involves heat in the Yangming system (associated with the stomach and large intestine), alongside a cold and damp Taiyin system (associated with the spleen and lungs).

This particular combination presents a challenge for nutrition: foods that are strongly heating or strongly cooling may further intensify the existing imbalance. The aim of dietary guidance in this context is therefore to support balance, avoid extremes, and promote steady digestive function.

In general, foods with a neutral, gently warming, or mildly cooling energetic quality are preferred. A more detailed explanation of how foods are classified in Chinese Medicine can be found in the article Diet and Nutrition in Chinese Medicine – Principles and Perspectives.

In addition to food selection, how meals are eaten plays a crucial role in Xie Xin Tang patterns:

• eat slowly and in a calm environment
• eat mindfully and with enjoyment
• stop eating at around 80% fullness
• avoid overeating or eating hastily
• avoid snacking between meals

A calm and regular eating rhythm relieves the burden on the stomach and spleen and supports the digestive system’s regulatory processes.

These foods may aggravate existing heat and are best avoided:

• very spicy spices such as chilli or black pepper
• alcohol
• coffee (including decaffeinated and grain-based coffee substitutes)
• deep-fried foods
• foods that are pan-fried until dark or seared

Some warming foods are not strictly excluded but should be consumed sparingly and not on a regular basis:

• intense spices such as cloves, allspice, cinnamon, ginger, or garlic
• lamb
• venison

Very cold or strongly cooling foods place additional strain on the Taiyin system and should be avoided:

• ice cream and ice-cold foods
• cow’s milk and plant-based milk alternatives
• chilled drinks and drinks with ice cubes

The following foods are cooling or more difficult to digest and should, if consumed at all, be eaten only in small amounts and preferably not in the evening:

• melon, cucumber, tofu
• raw fruit, raw vegetables, and salads (if consumed, ideally combined with warm components)
• legumes such as beans, chickpeas, or edamame
• refined wheat products
• sweets

Preparation methods have an influence on the energetic effect of foods. For Xie Xin Tang patterns, the following principles apply:

• raw foods should preferably be heated
• choose steaming, boiling, or gentle baking (mild warmth)
• avoid strong pan-frying, grilling, or roasting

A warm, easy-to-digest breakfast supports the daily rhythm and relieves the digestive system:

• porridge made from oats or quinoa flakes
  • add flaxseed, chia seeds, or nuts
  • served with stewed fruit or compote
• congee, including savoury versions with vegetables
• whole-grain breads such as rye bread, lightly toasted

Raw-based breakfast options such as Bircher muesli or overnight oats are less suitable, as they are considered energetically raw and cooling.

• generous portions of cooked vegetables (steamed, boiled, blanched, or gently baked)
• soups and stews, or vegetables as a side dish
• meat and fish in moderate amounts, approximately once or twice per week
• carbohydrates preferably from traditional grains such as rye, emmer, spelt, or oats, ideally whole grain

• reheated leftovers
• rye or whole-grain bread with seeds, lightly toasted
• light, warm soups

In the evening, raw or heavy foods should be avoided. Smaller portions are generally better, and meals should not be eaten right before going to bed.

Short periods of fasting, typically around three to seven days, as well as intermittent fasting, may be appropriate in some cases of Xie Xin Tang patterns, depending on the individual situation.

It is important, however, that these approaches are not maintained over extended periods. If underlying deficiency patterns are present, prolonged or frequent fasting can further weaken the body. Duration and form should therefore be individually adjusted and reviewed regularly.

The recommendations in this article apply exclusively to patients with Xie Xin Tang patterns. If individual dietary advice has been discussed during treatment sessions, this personalised guidance always takes precedence over the general information provided here.

Patterns in Chinese Medicine represent snapshots of a dynamic system. A diagnosis of a Xie Xin Tang pattern in the past does not necessarily mean that the same pattern is still present today.

If you have any questions or are unsure how these recommendations apply to you, you can contact me directly via the contact page.

The following information provides general orientation and is intended to offer insight into how diet and nutrition is understood in Chinese Medicine – including its perspective on current dietary trends.

For patients, more specific dietary recommendations are given based on the individual pattern diagnosis and therapeutic focus.

A central concept in Chinese Medicine is the thermal nature of foods. Foods are not classified according to their actual temperature, but according to their energetic effect on the body – ranging from cold and cooling, to neutral, warm, and hot.

This classification is particularly relevant when patterns involving heat or cold are present. Depending on the situation, foods may have a balancing effect or may reinforce existing tendencies. A cooling food, for example, can be relieving in cases of internal heat, but may be unsuitable in cold or deficiency patterns.

For this reason, the thermal nature of foods should always be considered in the context of an individual diagnosis. An overview of foods and their thermal qualities can be found at the end of this article.

In addition to their thermal nature, Chinese Medicine also considers how foods affect the body’s fluid metabolism. From this perspective, foods may have a moistening effect or may contribute to drying.

Under modern living conditions and contemporary eating habits, many people tend to develop so-called dampness patterns. These may manifest, for example, as a feeling of heaviness, sluggishness, or digestive discomfort. In such cases, the choice of foods plays an important role in regulating fluids appropriately.

An overview of selected foods according to their effect on fluids and dampness can be found at the end of this article.

The following assessment is intended to be understood as purely medical and pragmatic from the perspective of Chinese Medicine. It does not represent a moral or ethical judgement and is not meant to evaluate or question individual dietary choices.

From a Chinese medical point of view, the body requires certain foods in order to maintain and build its substance. This concept aligns well with nutritional science; specific amino acids, minerals, and vitamins must be supplied through diet to maintain health.

From a Chinese Medicine perspective, the formation of blood is a process that is closely linked to nutrition. Traditionally, animal products – especially red meat – are regarded as nourishing to the blood. When these are absent over longer periods, so-called blood deficiency patterns are commonly observed in clinical practice. This is particularly relevant for women, who generally have a higher demand due to monthly blood loss.

From a scientific perspective, it is also well established that certain nutrients – such as vitamin B12 – are primarily obtained from animal sources and must be supplemented in vegetarian or vegan diets. The specific blood-building qualities attributed to red meat in Chinese Medicine can only be partially compensated for by plant-based foods. At the same time, Chinese herbal medicine offers many blood-nourishing formulas that rely exclusively on plant substances. A vegetarian or vegan diet is therefore not an obstacle to treatment within Chinese Medicine.

From the perspective of Chinese Medicine, raw food diets are generally classified as energetically cold and primarily affect the stomach and spleen – the functional systems responsible for digestion, transformation, and energy production.

If a pronounced heat pattern is present in the digestive system, a diet rich in raw foods may be temporarily relieving. In cases of cold or deficiency patterns, however, it is usually counterproductive.

Fasting and intermittent fasting are also viewed in a differentiated way. When so-called deficiency patterns are present – meaning a lack of Qi (energy), blood, or both – skipping regular meals may further weaken the body. In such cases, Chinese Medicine tends to recommend regular, nourishing meals.

In cold and Qi deficiency patterns, dampness often develops as a secondary excess pattern. If, under these circumstances, a person eats mainly raw food or fasts for extended periods, two opposing effects may occur simultaneously: accumulated dampness may initially be reduced, leading to a temporary feeling of lightness or clarity, while at the same time the body’s warming and transforming functions are further weakened.

Over time, this may result in a general loss of substance and strength. In such cases, it is often more beneficial to adjust the diet gradually and less radically.

The following recommendations are intentionally general and do not replace individual advice:

• A warm breakfast, such as porridge or congee, or whole-grain foods
• Avoid skipping breakfast whenever possible
• Predominantly cooked or steamed vegetables
• Carbohydrates preferably from whole grains such as spelt, emmer, oats, or rye; refined wheat products should be avoided
• Meat and fish in moderate amounts, approximately once or twice per week
• A light, warm evening meal, ideally something like soup; avoid raw foods such as salads in the evening
• No snacking between meals
• Strongly stimulating flavours and stimulants (very spicy foods, fried foods, sweets, coffee, alcohol) only occasionally

Equally important as food selection is how meals are eaten:

• eat slowly and in a calm environment
• eat mindfully and with enjoyment
• stop eating when you feel about 80% full

Dietary recommendations in Chinese Medicine unfold their full meaning only within the context of an individual diagnosis. Depending on the pattern, constitution, and life situation, very different priorities may be set.

Individual nutritional advice can therefore be given after a thorough diagnostic assessment and may be adjusted over time as needed.

The classification of foods according to their effects in Chinese Medicine is based on empirical knowledge that has developed over many centuries. As different schools and sources may weigh these experiences differently, some foods are not classified consistently across the literature.

Preparation methods can slightly modify the energetic qualities of foods: cooking and steaming add gentle warmth, while frying or deep-frying introduces stronger heat.

Strongly strengthen Yang, promote circulation and metabolism

• very spicy spices (e.g. large amounts of chilli, black pepper)
• heavily fried or deep-fried foods
• coffee, alcohol

Support digestion, movement, energy, and internal warmth

Spices & aromatics

• ginger
• garlic
• cinnamon, pepper, cloves
• chilli

Vegetables & herbs

• leek, onion, fennel, cabbage
• rosemary, thyme

Proteins

• lamb, venison (very warming)
• pork, beef

Fruit & nuts

• apricots, plums
• pomegranate
• almonds, walnuts

Harmonise and strengthen the centre; neither strongly warming nor cooling

Grains

• rice, barley
• millet
• whole grains such as spelt and rye

Vegetables

• potatoes
• carrots
• pumpkin (often neutral to slightly warm)

Proteins

• fish (mostly neutral, depending on type slightly warm)
• chicken, turkey

Oils & fats

• plant oils such as olive or rapeseed oil

Refreshing, moistening, and cooling internal heat

Vegetables

• cucumber, zucchini, aubergine
• lettuce, spinach, celery

Fruit

• watermelon
• pear
• citrus fruits
• kiwi
• apple

Proteins

• tofu
• soy products

Grains & legumes

• oats, wheat (often classified as cooling)
• mung beans, adzuki beans, kidney beans, chickpeas

Drinks

• water, green tea (energetically cooling)
• ice and ice cream (very cold)

• sugar and sweets, especially refined sugar and artificial sweeteners and flavourings
• dairy products such as yoghurt and cheese
• refined wheat products and highly processed foods (e.g. white bread, pastries)
• fatty or deep-fried foods
• certain tropical fruits such as bananas
• raw and cold foods (e.g. salads, cold drinks)

• whole grains such as rye, barley, and millet
• radish and daikon, traditionally used to help dry dampness
• celery, asparagus, fennel
• mushrooms and seaweeds
• bitter herbs and aromatics (e.g. rosemary, sage, green tea)