Meat, poultry, eggs, and dairy health preservation

Author: Guo Ling / Country: Mainland China
Publisher:
Publish Date: 2005-10-01
Features: This book compiles research findings from ancient and modern medical literature, as well as contemporary reports on health-preserving and health-enhancing foods. With the aim of inheriting, promoting, organizing, and improving, it integrates studies from both past and present to create Meat, Poultry, Eggs, and Dairy for Health, meeting the public's demand for knowledge about health-preserving foods. The book includes 292 types of foods (126 principal and 166 supplementary), detailing their aliases, origins, properties, meridian tropism, therapeutic effects, dosage, health benefits, classic health-preserving recipes, dietary taboos, and incompatibilities. It also collects over 2,200 practical and valuable ancient and modern health-preserving recipes.
A special reminder to readers: Although traditional foods have proven health benefits and a wide range of applications, they should only be used as supplementary treatments. For critical conditions, it is essential to follow medical advice and use both Chinese and Western medications for treatment, rather than blindly applying the health-preserving recipes listed in this book for self-treatment. Additionally, readers should not lightly trust so-called "miraculous folk remedies" or "family secrets" found on the streets.
The book also includes rare animals based on relevant literature for reference, but in clinical practice, substitutes should be used.