Dietary Therapies for 300 Gastrointestinal Diseases

Author: Peng Mingquan
Publisher:
Publish Date: 2005-01-01
Features:
Gastrointestinal diseases are prone to recur or worsen during the transition from autumn to winter and from winter to spring; smoking can increase the secretion of gastric acid and gastrin, disrupt blood circulation in the gastric mucosa, and reduce its resistance; psychological and social factors play a significant role in gastrointestinal diseases; to maintain health, one must adapt to climate changes, follow the principles of the four seasons, and pay attention to keeping warm. Dietary therapy, treating diseases, is an enjoyment! Most gastrointestinal diseases are caused by improper diet. If left untreated for a long time or if the condition is not cured, it can be life-threatening. The key to solving the problem is to start with diet. Prevention, promoting recovery, and avoiding recurrence—dietary therapy is the first choice.
It is essential to raise awareness of gastrointestinal diseases and understand how to protect the digestive system in daily life to prevent illness. As everyone knows, diet is closely related to the health of the gastrointestinal tract. It can help maintain gastrointestinal health and complete the task of digesting food, but it can also cause gastrointestinal diseases and bring people pain. The key lies in how one eats. The dietary recipes and prescriptions in this book include both traditional formulas and innovations. Each formula is scientifically combined based on the properties, functions, and characteristics of the ingredients. Every dish and soup is accompanied by a recipe, efficacy, and preparation method, making the content detailed. Following the recipes can yield good results.
This book emphasizes both knowledge and practicality, focusing on key points with clear and easy-to-understand explanations. The entire book is systematic, coherent, and rich in content. We hope this book becomes your friend. It is suitable for general family members, health care factory workers, restaurant and hotel staff, medical personnel, chefs, patients, and enthusiasts of dietary therapy.