Complete Encyclopedia of Chinese and Foreign Health Foods

Author: Liu Guozhu
Publisher:
Publishing Date: 1999-02-01
Features: This book provides advanced, scientifically backed, highly effective, and globally best-selling health food production methods for laid-off workers, veteran soldiers, rural enterprise production, and home-made health foods. Based on medical science, it discusses the significance and scientific production methods of health foods, as well as their therapeutic effects according to their chemical composition. It also serves as a reference book for medical health, dietary research, enterprise and home health food production, offering both practical operations and a wealth of little-known theoretical data. The author advocates using food for weight loss and also for preventing "affluent" diseases such as coronary heart disease, diabetes, and high blood pressure. It focuses on introducing methods for anti-cancer, anti-aging, beauty, cholesterol-lowering, as well as low-sodium, low-sugar, sugar-free, or sugar-substituting, low-fat, or fat-substituting food production. Additionally, it introduces over 600 small food production technologies for commercial purposes from various countries that are technologically advanced and best-selling.