The green, yellow and red food lists enable a quick implementation of the dietary change according to Dr. Coy.

Michael Puntigam has been practicing TCM for many years.
In his lecture, he focuses on nutrition according to TCM

A lecture by Dr. Johannes Coy on the important distinction between healthy and unhealthy sugar.

Are you a bread lover?
Sarah Britton’s “Life Changing Loaf of Bread” is ideal for anyone who follows a gluten-free and/or vegan diet but doesn’t want to give up bread.

Glucose is vital for the body.
However, most people in Western society permanently supply their bodies with too much glucose.

For me, it’s mainly about the feeling.
Since I’ve changed my diet so radically, I miss certain foods in particular.
What I miss most is sticking my fork into a plate of simple pasta with a really great tomato sauce and turning the pasta on top of it.

Lacto-fermentation has been used for centuries by many cultures to preserve perishable goods, making fruit and vegetables available all year round.
In fact, archaeological evidence suggests that intentional fermentation has been a common practice for almost 10,000 years.
With the advent of modern food processing, this practice fell out of fashion.
Instead of the lengthy process of fermentation, time-saving preservation through vinegar, canning and freezing was introduced.

High kimchi is easy to make yourself with this recipe.
It just requires a little patience and high-quality ingredients.

The science of Chinese dietetics goes back thousands of years and is the basis of Chinese medicine.
There has never been a separation between herbal medicine and food; both areas are understood and applied as medicine.
Even today, you can twist and turn it however you like: there is no health without appropriate nutrition.