Stroke-Resistant Recipes

Author: Wu Jianlong
Publisher:
Publish Date: 2006-02-01
Features: In ancient times, food and medicine were inseparable, hence the saying "medicine and food originate from the same source." As traditional Chinese medicine developed later, more potent herbs were incorporated into orthodox TCM use, while those with weaker effects and milder properties became supplementary treatments and daily health-preserving dishes. Since high blood pressure, high blood lipids, and arteriosclerosis are prone to inducing strokes, preventing these three conditions can effectively prevent strokes. Therefore, this book is categorized according to these three conditions. In addition to using these dishes for daily prevention and health preservation, it also introduces how to utilize the properties and flavors of food to create better dishes, along with simple introductions to herbs, analysis of their properties, and TCM healing methods, helping readers understand the correct use of traditional Chinese medicine dishes. In ancient times, food and medicine were inseparable, hence the saying "medicine and food originate from the same source." As traditional Chinese medicine developed later, more potent herbs were incorporated into orthodox TCM use, while those with weaker effects and milder properties became supplementary treatments and daily health-preserving dishes. Since high blood pressure, high blood lipids, and arteriosclerosis are prone to inducing strokes, preventing these three conditions can effectively prevent strokes. Therefore, this book is categorized according to these three conditions. In addition to using these dishes for daily prevention and health preservation, it also introduces how to utilize the properties and flavors of food to create better dishes, along with simple introductions to herbs, analysis of their properties, and TCM healing methods, helping readers understand the correct use of traditional Chinese medicine dishes.