Comprehensive Guide to Medicinal Uses of Home-Cooked Foods

Author: Huang Zhirong
Publisher:
Publish Date: 2000-03-01
Features: This book is divided into three main parts: General Introduction, Specific Sections, and a Symptom-Condition Index. The General Introduction briefly covers the historical evolution of food as medicine, the nutritional components and physiological effects of food, as well as the pathological manifestations of deficiencies, the mechanisms and characteristics of food-based treatments, the properties and meridian pathways of food, dietary principles and methods, etc. Since some recipes may also incorporate other traditional Chinese medicines and involve dosage issues, a conversion table for ancient and modern units of measurement is included for readers to better grasp the correct dosages. The Specific Sections organize over 340 commonly used food items by categories such as grains, melons and vegetables, dried and fresh fruits, edible mushrooms, aquatic products, meat, poultry, eggs, dairy, and others. For certain food waste parts that are inedible but can be used in medicinal recipes ("easy to prepare yet highly effective"), which would otherwise be discarded, the book appends these to the respective food entries as "" (appendix recipes). These recipes are labeled as "" in the book but are not distinguished as "main" or "appendix" in clinical practice, thus included for reference. The book compiles approximately 6,000 symptom-conditions and over 20,000 food-based recipes.