Homestyle Foods with Traditional Chinese Medicine 220 Recipes

Author: Ge Dehong / Xu Yifan (editors)
Publisher:
Publishing Date: 2003-01-01
Features: This book boasts three unique characteristics:
Scientificity: It provides scientific and concise explanations for each food from both traditional Chinese medicine and modern science.
Authority: Compiled by renowned TCM experts based on years of rich experience and extensive reference to the latest research findings at home and abroad.
Practicality: The book collects 220 commonly used food herbs, emphasizing practicality and operability.
This is a popular medical science popular science book that selects 220 commonly used food herbs in families, divided into seven categories: cereals and beans, poultry and eggs, fish, shellfish, and algae, vegetables, fruits, fragrant flowers, and seasonings. The so-called food herbs refer to those foods that are often used as medicine in traditional Chinese medicine to treat diseases, or those that are not traditional Chinese medicine but can also be studied using the theories and methods of traditional Chinese medicine to elucidate their medicinal value and therapeutic effects.
Based on the theory of traditional Chinese medicine and starting from clinical practice, combined with modern pharmacological research, the book introduces each food herb from four aspects: nutritional and edible properties, nature and function, medicinal methods, and contraindications. Readers can learn in detail which foods have which preventive and therapeutic effects, which foods are suitable or unsuitable for different body types, and which diseases should be treated with which targeted prescriptions.
At the end of the book, there is an "Index for the Treatment of Common Diseases," which allows readers to quickly find simple treatment prescriptions based on their needs. This book integrates scientificity, practicality, and operability, serving as a reference book for health preservation and health care in modern families. It also holds certain reference value for food nutrition researchers and medical workers.