Food Herbal——A Modern Guide to Food Applications

Author: Fu Rongzhou (Compiler)
Publisher:
Publish Date: 2006-06-01
Features: Based on the author's extensive experience in food therapy and clinical practice, "Food Herbal - A Modern Guide to Food Application" has been compiled. The book selects over 600 common foods and food-medicinal herbs from daily dietary use, categorized by their therapeutic effects. Each food entry is described in four key aspects: characteristics, component pharmacology, efficacy applications, and usage precautions. Nutrients such as proteins, fats, carbohydrates, dietary fiber, minerals, trace elements, and water are presented in five key aspects: properties, primary functions, recommended intake, symptoms of deficiency, and major sources. Additionally, the book includes content on food taboos and the acidity/alkalinity of foods. The book is practical, scientifically sound, and highly instructive, serving as a reference for TCM and Western medicine physicians, nutrition professionals, clinical nutritionists, food processing and culinary personnel, and families when practicing food therapy.