Obesity and Hyperlipidemia: Culinary Essentials

Author: Peng Mingquan, Editor-in-Chief
Publisher:
Publishing Date: 2005-05-01
Features: This book briefly introduces the causes of obesity and hyperlipidemia, dietary do's and don'ts, the key points of dietary adjustment based on "Four Factors" (condition, time, place, and person), as well as the principles and cooking methods of therapeutic and medicinal diets. It selects approximately 150 recipes suitable for the dietary treatment of obesity and hyperlipidemia, categorized by cooking methods, and provides detailed introductions on their formula composition, ingredient selection and storage, preparation methods, indications, and efficacy. Additionally, it briefly explains the precautions to be noted when using these recipes. To facilitate reader selection and use, the book lists common foods and medicinal herbs for obesity and hyperlipidemia, along with their synonyms, properties, functions, dosages, and precautions at the end. Furthermore, it introduces the basic cooking techniques for common soups, premium soups, and braising stocks used in medicinal diets.