As global diabetes rates climb, researchers are revisiting age-old practices from traditional Chinese medicine (TCM) that integrate dietary choices into metabolic health. A growing body of science now validates TCM's emphasis on the spleen-stomach system as a cornerstone for preventing conditions such as diabetes, particularly by protecting gut microbiota. Foods like Chinese yam, pumpkin and fermented kimchi — long valued in TCM for digestive harmony — now emerge as potent tools to regulate blood sugar and reduce inflammation, bridging centuries-old wisdom with cutting-edge biological research.

The TCM spleen-stomach axis: A blueprint for metabolic harmony

In TCM, the spleen and stomach are central to metabolic equilibrium. Weakened spleen function triggers "dampness" imbalances, linked to poor digestion, fatigue and an increased risk of diabetes and hyperlipidemia. Practices such as consuming foods like Chinese yam or warming broths are believed to strengthen these organs, restoring balance. Modern parallels reveal that gut microbiota — crucial for nutrient absorption and immune function — are dysregulated in diabetes, supporting TCM's holistic approach to systemic health.

"TCM's emphasis on digestive maladies as precursors to metabolic disease aligns with today's understanding of gut-metabolic pathways," notes Dr. Naiwen Hu in a 2025 analysis linking TCM principles to diabetes pathogenesis.

Key TCM foods and their modern-day validation

Several TCM-endorsed ingredients have garnered scientific acclaim for their gut and metabolic benefits:

Chinese yam: Rich in mucilage polysaccharides that ferment into anti-inflammatory short-chain fatty acids. A staple in broths, it regulates blood sugar and lipid levels, as shown in studies of "Sishen Soup," a traditional remedy.

Pumpkin: High in pectin fiber, which strengthens gut lining and combats ulcers. Lincolnshire University research highlights its role in diabetes management, while a pumpkin-millet porridge recipe exemplifies TCM's dish-as-medicine ethos.

Lotus root: Fermented extracts combat gastric ulcers, aligning with TCM's use of this "heat-clearing" food to prevent inflammation-driven ailments.

The gut-microbiota connection: How diet shapes metabolism

Groundbreaking research, including a 2023 review on the gut-liver axis, underscores gut bacteria's role in metabolic health. Imbalances here contribute to insulin resistance, with probiotics from fermented foods like kimchi and tempeh "balancing microbiota and reducing inflammation," per Dr. Maria Lopez-Ruiz, lead author of a landmark diabetes trials analysis.