Food Herbalism - A Modern Guide to Food Applications

Author: Wang Zaimu / Fu Rongzhou, Editors
Publisher:
Publish Date: 2006-06-01
Features: Combining years of experience in dietary therapy and based on clinical needs, the authors have compiled "Food Herbal - A Modern Guide to Food Application." This book selects over 600 common foods and food-medicine dual-purpose foods from people's daily applications, categorized by food efficacy. Each food is described according to four key points: performance characteristics, component pharmacology, efficacy applications, and usage precautions. Nutrients such as proteins, fats, carbohydrates, dietary fiber, minerals, trace elements, and water are presented by five key points: characteristics, main functions, supply amounts, symptoms caused by deficiency, and primary sources. Additionally, the book includes content on food taboos and food acidity/alkalinity. The book is practical, scientifically sound, and highly instructive, serving as a reference for TCM and Western medicine physicians, integrative medicine practitioners, nutrition professionals, clinical nutrition workers, food processing and culinary personnel, and families when practicing dietary therapy.