Lorraine Wood
Food Intolerances and Therapeutics: A study in Energetics, with particular reference to the Humoral Tradition
Abstract
The starting point for this paper was to explore connections between food intolerance's and the energetics of food, taste, and herbs, based on individual constitutions as understood by Humoral medicine. Would any connections observed alter the way food intolerances are managed therapeutically? It was necessary to examine both scientific and energetic perspectives, considering immunology, exclusion and rotation diets, qualities of food, taste, and herbs, and the underlying concepts of sanguine, choleric, phlegmatic and melancholic humours and temperaments. It was also important to consider both theory and practice, so patient information was obtained by means of a questionnaire, which provided a huge amount of raw data, and which was analysed with reference to source material from Humoral practitioners, both historical (Avicenna) and contemporary (practitioners from Pakistan). The energetic qualities of food and taste were considered in the context of Humoral, Chinese, and in particular, Ayurvedic practice today, while those of herbs had particular reference to Culpeper and Hildegard von Bingen. The conclusions reached were that although certain foods may always have to be excluded, an understanding of energetic qualities and individual constitution was essential for sustained improvement in health and digestion to occur.
