The Science Behind chiwai
14 books. PubMed. 40 years of experience. The foundation of a transparent food intelligence system.
chiwai was born from a simple pain: nutritional and health knowledge was scattered across books, studies and specialist literature — disconnected, without context, with no practical use for restaurant operators or their guests.
Chi Kei Yung changed that. 40+ books read, 14 fully digitised and integrated into an interconnected knowledge system. The result: chiwai can bring nutritional science from verified sources directly to menu websites — transparently, evidenced, traceable.
The 14 Books in the chiwai Knowledge System
| Author | Title | Focus |
|---|---|---|
| Andreas Michalsen | Healing Through Diet (Mit Ernährung heilen) | Anti-inflammatory, fasting, TCM |
| Andreas Michalsen | Nutrition: My Quintessence | Evidence-based nutritional medicine |
| Andreas Michalsen | My Microbiome Masterplan | Gut health, microbiome |
| Michael Greger | How Not to Die | Chronic disease & nutrition |
| Michael Greger | How Not to Diet | Evidence-based weight management |
| Michael Greger | How Not to Age | Ageing, longevity, cell renewal |
| Bernard Lahousse | The Art and Science of Foodpairing | Ingredient synergies, aroma pairings |
| Petra Bracht | Klartext Ernährung | Preventive nutritional medicine |
| Andreas Jopp | Mineralien (Minerals) | Micronutrients, supplementation |
| Ulrich Strunz | Blood – The Secrets of Our Liquid Organ | Lab values, prevention |
| Ulrich Strunz | The Amino Secret | Amino acids, proteins |
| Wim Hof | The Wim Hof Method | Breathing, immune system |
| Patrick McKeown | The Oxygen Advantage | Breathing optimisation, health |
| Alan Daniel | Atem (Breath) | Trauma, breath therapy, regeneration |
How chiwai uses this knowledge
Health-Claim Text on dish pages
Every dish page on chiwai platforms can carry a scientifically backed explanation of why a dish is „better.“ Sources come directly from the books above and PubMed studies.
Example: a dish with turmeric, ginger and garlic receives a text explaining the anti-inflammatory properties of this combination — citing Michalsen (Mit Ernährung heilen) and PMID 26007179 (curcumin anti-inflammatory effects).
Ingredient Synergy AI (in development)
The system analyses ingredient combinations and suggests how a chef can improve nutritional composition through small adjustments. Foundation: Bernard Lahousse’s foodpairing research + Michalsen’s synergy concepts.
PubMed Integration
chiwai integrates PubMed data for medically verifiable health claims. Every claim that appears on a dish page is backed by a publicly accessible study.
- Curcumin (turmeric): PMID 26007179 — anti-inflammatory effects
- Goji berries (wolfberry): PMID 22038065 — antioxidant properties
- Garlic + inflammation: PMID 26764326 — allicin mechanisms
Further studies are published with each new health-claim text.
Transparency as a core principle
chiwai publishes its knowledge sources because transparency is the foundation of the system.
No guest should be in the dark about what is on their plate. No chef should have to guess which ingredients complement each other nutritionally.
This is not a philosophy. This is the reason chiwai exists.