A central role in TCM is played by the life energy "Qi," which is kept flowing by the two poles of life, Yin and Yang. According to TCM, when Yin and Yang are in balance, we feel healthy. If the flow of energy is disrupted, for example, by environmental influences such as cold, heat, drafts, poor diet, emotional stress, or overexertion, health problems can arise, according to TCM. Of particular importance among medicinal plants (according to TCM understanding) are medicinal mushrooms, which have been used in TCM for thousands of years. The oldest official list of medicinal substances, dating back to the 29th century BC, includes several species of mushrooms that were already used for therapeutic purposes at that time.
Here, too, there are strong parallels to Ayurveda – both teachings view food as medicine. However, differences become apparent in the details: while in Ayurveda, type-appropriate nutrition is crucial for balancing the doshas, TCM is also all about energy flow. TCM assumes that food can have an energetic effect: Some foods have a cooling effect (yogurt, for example), some have a warming effect (chili, for example); some foods reduce, some increase Qi.