Most everyone loves a little sweetness in their diet. In Chinese Medicine, the sweet
flavor has many beneficial properties: it strengthens and harmonizes,
lubricates tissues, tends to be warming, and directs energy higher and
outward in the body. But it's also true that too much sweet injures
digestion. The same is true of all flavors: a little usually strengthens
the body, but a lot can be damaging.
In this class, licensed acupuncturist and herbalist, Amanda Lewis L.Ac., will discuss the nature of the sweet flavor according to Traditional Chinese Medicine. She'll cover various types of foods considered “sweet”- comparing their qualities, benefits, and risks and the relationship between blood sugar, inflammation, and weight management. Food samples will be be included.
In this class, licensed acupuncturist and herbalist, Amanda Lewis L.Ac., will discuss the nature of the sweet flavor according to Traditional Chinese Medicine. She'll cover various types of foods considered “sweet”- comparing their qualities, benefits, and risks and the relationship between blood sugar, inflammation, and weight management. Food samples will be be included.
