Wine
| Wine in TCM:Explore the properties of Wine according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: warm
Channels: LU, ST, HT, LV
Flavors: sweet, sour, pungent
Special Properties:
circulates qi, circulates blood, disperses cold
In terms of Traditional Chinese Medicine (TCM) Wine is known for its ability to promote blood circulation, promote qi circulation, and disperse cold.
In general the ancient Chinese medical texts cite that it enters the Lung, Stomach, Heart, and Liver. The flavor of Wine is sweet, sour, and acrid, and it is considered to be warm in temperature.
Over-consumption of any alcohol is contraindicated in Chinese medicine. Alcohol may also cause the accumulation of dampness in the body, which can be difficult to treat. A secondary danger of regular alcohol consumption is that it is generally void of nutrition but high in calories. Regular consumers may skip meals in order to drink more, which can lead to the development of blood deficiency over time.
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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