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In Traditional Chinese Medicine, diet and exercise play an important role in maintaining good health by contributing to an optimum balance of vital life energy (Qi). In fact, the Chinese believe that diet is one of the three origins (diet, heredity, and environment) or sources of qi. Therefore, according to TCM, the foods we eat directly influence the excesses and deficiencies in our bodies. Unlike the American diet, which emphasizes a balance of protein, carbohydrates, and fats, the Chinese approach to diet is grounded in the five element and eight guiding principles theory. Foods are seen as having yin and yang, warming and cooling, drying and moistening properties. Certain foods are better for some people than others, depending on their type and condition. A person with a "cold damp" condition should not eat a diet of raw fruits and vegetables (which are yin), because they would further exaggerate the loss of body heat and fluid secretion. Conversely, foods that are fried, broiled, high fat, or spicy are seen as warming (yang) because they generate heat and stimulate circulation. A person whose diagnosis is "hot dry" should avoid these foods, according to TCM. In general, the Chinese approach to diet is to optimize digestion and increase qi, moisture, and blood, and aid the organ function. In this sense, it can be seen as an extension of herbal medicine. In addition to diet, TCM includes a form of exercise called Qi gong, which is believed to optimize the flow of Qi in the body. Qi gong incorporates posture, movement, breathing, meditation, visualization and conscious intent in order to cleanse or purify the qi. There are two types of Qi gong practiced: internal and external.
The movement postures of internal Qi gong have become the most common form of practice today and have been used as the basis for Tai Chi and other martial arts practices
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