Food Compatibilities and Scientific Diet

Author: Peng Mingquan
Publisher:
Publish Date: 2006-01-01
Features: This book is edited by the renowned TCM and dietetics expert, Professor Peng Mingquan. Scientific dietary habits, balanced nutrition, and the rational application of traditional Chinese medicine are important guarantees for physical health. The book provides detailed introductions to the properties, ingredients, characteristics, efficacy, compatibility, contraindications, precautions, and common dosages of commonly used foods (grains, vegetables, meat and eggs, seafood, fruits, nuts, insects, seasonings) and health-preserving Chinese medicines. Additionally, it discusses the compatibility, synergy, antagonism, and counterindications between foods, dietary considerations when taking medicine, food poisoning and its remedies. The content of the book is meticulously researched, all with classical sources cited, emphasizing both knowledge and practicality. It is well-structured, easy to understand, and user-friendly, making it suitable for general family members, healthcare and fitness personnel, chefs, and enthusiasts of dietary therapy.