Nutrition Guidelines for Blood Stasis

In TCM, blood stasis refers to impaired blood circulation. Research has demonstrated that reduced blood circulation can have a profound effect on the body; it can result in decreased oxygen supply, and impaired endocrine and immune system function. Reducing foods that stagnate circulation (cold food, highly processed food, oily, fatty foods) and increasing foods that dispel stasis (fragrant, lightly spiced food) is recommended. Other food recommendations include establishing regular eating times, eating moderate amounts of food at each meal, and chewing thoroughly in order to both savor flavours and adequately stimulate the digestive system.

For blood stasis, the ratio of food groups should be as follows:

40-60% lightly cooked vegetables

30% complex carbohydrates

10% protein

Foods that Dispel Blood Stasis

turmeric, basil, nutmeg, oregano, rosemary, white pepper

hawthorne berries, shallots, leeks, chives, garlic, ginger, taro root

eggplant, mushrooms

adzuki beans, kidney beans, chestnuts

crab, jellyfish, mussels, clams, sea cucumber, abalone, kelp, seaweed

red wine (small amounts), vinegar

Foods to Restrict or Avoid

salads, raw vegetables, raw fruit

excess amounts of tofu, dairy, nut butters, high oil foods

overly sweet food, refined sugar, high doses of vitamin C

cold food like ice cream or smoothies, iced drinks



Clinical Handbook of Internal Medicine, Vol. 2. MacLean & Lyttleton. University of Western Sydney: Australia. 2002.

Chinese Dietary Therapy. Liu, J. Churchill Livingston: Edinburgh.1995.

The Healing Cuisine of China. Zhao & Ellis. Healing Arts Press: Vermont. 1998


This factsheet is not intended to diagnose or assess. The information provided is meant to complement rather than substitute for a consultation with a qualified TCM practitioner.