Flavor is a defining property of eastern dietary therapy but there is really not much discussion regarding HOW to use these concepts clinically. It’s not enough to associate an organ and flavor when making dietary recommendations. Instead, we must get clear on the mechanisms of action for both disease process and the proposed remediating flavors. In this way we can use food and flavor as a major force in the therapeutic process.
Enter your email address below to get access to this complementary webinar. By adding your address, you are joining the TCM Hub email list.