Description
For millennia, the idea of food as medicine has been a core tenet of traditional healing systems—from the kitchens of ancient Greece to the apothecaries of India and China. Far from being a modern trend, this concept is deeply rooted in our evolutionary and cultural heritage. In Food As Medicine: The Theory and Practice of Food, clinical herbalist and Ayurvedic practitioner Todd Caldecott reconnects us with this timeless wisdom, offering a lucid and practical guide for anyone seeking to understand the healing power of food.
Drawing on both Ayurvedic principles and contemporary nutritional science, this book explores how food affects every aspect of our health—from digestion and immunity to mood and metabolism. You’ll learn how to tailor your diet according to your unique constitution and health concerns, discover the medicinal value of common ingredients, and explore seasonal eating practices that harmonize with nature’s rhythms.
Food As Medicine also includes detailed meal plans and therapeutic recipes that put this wisdom into practice, making it a valuable tool for both practitioners and health-conscious readers. With 30 years of clinical experience, Todd Caldecott brings deep insight and a grounded, accessible approach to the art of nourishment.
