Chinese medicine dietary therapy

Author: Zhang Zhenghao, Yang Yongliang
Publisher:
Publish Date: 2005-08-01
Features: This book is a specialized work on TCM dietary therapy, briefly discussing the development history of TCM dietary therapy and the characteristics and applications of food. It focuses on introducing six major categories of food—fruits, vegetables, meat, aquatic products, fermented foods, and grains—including their properties, flavors, meridian tropism, efficacy, usage, dosage, literature summaries, and modern research. Additionally, it covers the TCM dietary therapy for 26 common diseases. The book is rich in content, well-documented, and presents dietary therapy methods in a concise, easy-to-understand, practical, and effective manner. It is suitable for TCM university teachers and students, clinical physicians, as well as a broad audience of TCM enthusiasts for reference.