Beyond the Taste: Eat Earth for Your Own Health
We had the privilege of collaborating with Professor Wen-Te Chang during a workshop held as part of the Museum of Edible Earth exhibit at the National Taiwan Museum of Fine Arts(NTMoFA). This inspiring event offered participants a unique introduction into earth eating practices, enriched by the knowledge and healing philosophy of Traditional Chinese Medicine (TCM).
Prof. Wen-Te Chang still remembers the curious look he received from visitors when he first introduced Gypsum as medicine. “Most people assume that Gypsum is used only in construction or sculpting,” he smiles, “but they have also eaten it – in tofu!”
“Traditional Chinese Medicine is based on thousands of years of observation, experimentation, and empirical knowledge,” notes Prof. Chang. “The earliest texts date back to 200 BCE. These foundational writings include not only herbal and animal based medicines but also extensive use of mineral substances sourced from earth.”
TCM has long embraced the healing power of natural elements, including a wide range of minerals. Over 200 minerals have been recorded and some of them are actively used in treatment today. These minerals are prepared in various ways: some are ground into powders, others boiled with herbs or transformed into medicinal pastes, some can even be consumed raw.
“How are minerals evaluated and understood within TCM practices?” masharu inquires.
“Each mineral carries its thermal energy – cold, cool, warm, and hot. Further they are categorised by taste – sweet, salty, bitter, sour, or pungent. These qualities determine their therapeutic effects,” remarks the Professor.
During the conversation, Prof. Chang introduces six minerals commonly used in modern clinical practices:
- Gypsum (Shi Gao) is known for its cooling and anti-inflammatory properties. With its cold and sweet-pungent flavour, it helps to clear internal heat.
- Talc (Hua Shi) has a smooth texture and a mildly sweet taste. It cools the body and promotes urination. Ideal for relieving summer heat.
- Calcite (Fang Jie Shi) is valued for its ability to detoxify the body and aid with heat release. Though it tastes bitter with a hint of pungency, Prof. Chang offers a surprising comparison: “It is crunchy – almost like biting into crystal sugar!”
Photo by masharu
Photo by masharu
- Red Halloysite (Chi Shi Zhi) is a warm and astringent mineral known for treating diarrhea and absorbing toxins. Many people compare its distinctive spicy, earthy flavor to that of traditional Chinese spices.
- Furnace soil (Fu Long Gan) is harvested from the burned bottom of traditional wood-burning stoves in central China. With a warm nature and bitter-pungent flavor, it is used to treat internal bleeding.
- Actinolite (Yang Qi Shi) supports reproductive health, treats impotence, and strengthens kidney function. It carries warm thermal nature, reinforcing the idea that warmth stimulates energy and vitality.
Photo by masharu
Photo by masharu
Although in TCM, the consumption of earth is an integrated practice due to its potential beneficial properties, in the Netherlands it can be considered unusual or off-limits.
“Maybe it is time we change that to: eat earth for your own health!”, Prof. Chang asserts.
Written by Daniela Lipsne
