Diabetic Functional Recipes

Author: Fang Jia
Publisher:
Publish Date: 2004-05-01
Features: Food can help people prevent illness and promote health, a topic that aligns perfectly with the emerging medical theory—the Fourth Medicine. The Fourth Medicine, also known as self-care medicine, is gaining popularity and attracting worldwide attention. It advocates scientific self-protection methods, simple and effective treatments, and recovery techniques to achieve physical and mental well-being, longevity, and vitality. It is particularly suitable for people in the "third state" (i.e., the "sub-health" state). The third state is a condition between health and disease. If not addressed promptly, it can easily progress into illness; if properly managed in time, it can transition back to health. The ancient saying "Medicine is better than food" has a scientific basis. Zhang Zhongjing, the "Medical Sage" of the Han Dynasty in China, discussed this early on: "All food and drink should be used to nourish life. If they are harmful, they can do more harm than good. Some foods are beneficial to health, while others can be harmful. If used appropriately, they benefit the body; if not, they can cause illness." Sun Simiao, the "King of Medicine" of the Tang Dynasty, also warned people: "Those who do not know the proper dietary habits are not fit for survival." Through generations of selection, the grains, meats, fruits, vegetables, and delicacies from land and water have been passed down. They are not only delicious and nutritious but also easily accepted, digested, and absorbed by the body. At the same time, they have certain auxiliary effects in preventing and treating diseases and promoting health. The essence of scientific dietary conditioning lies in selecting and consuming foods based on their nutritional characteristics, properties, and functions, tailored to individual needs, timing, and environment. The same illness may manifest differently in people with different constitutions or in different environments, so dietary conditioning also requires "addressing specific situations in a specific way." The purpose of writing this book is to introduce readers to the knowledge and information related to dietary conditioning, enabling them to understand the functions of foods and scientifically and rationally select functional foods based on their own conditions, thereby smoothly achieving therapeutic, health, and wellness goals.