Professional health diet

Author: Li Xiaofeng et al. / Country:
Publisher:
Publishing Date: 2002-01-01
Features: Chicken is delicious and nutritious, with the best flavor coming from grass-fed chickens, especially black-bone chickens, which are considered the finest. China has over 100 cooking methods for chicken, whether steamed, boiled, marinated, or air-dried, each offering unique flavors. It is a common delicacy for banquets or used as a seasoning for other foods. Chicken is not only a delicacy for humans but also a valuable medicine, known as "the medicine for healing the world." The ancient Chinese medical classic Dietary Spectrum of the Quiet Retreat states: "Chicken nourishes the deficiency, warms the stomach, strengthens the muscles and bones, heals wounds, activates blood circulation, regulates menstruation, dispels abscesses, stops uterine bleeding, reduces frequent urination, and treats postpartum weakness." Traditional Chinese medicine considers chicken to be warm in nature and sweet in taste, entering the Spleen and Stomach meridians. It has the functions of warming the center, replenishing qi, nourishing essence, and adding marrow. It is used to treat conditions such as weak Spleen and stomach, consumptive debility, poor appetite, diabetes, frequent urination, uterine bleeding, postpartum milk deficiency, etc. Traditional Chinese medicine believes that every part of the chicken can be used medicinally. In addition to chicken meat, chicken liver has functions of nourishing the liver and kidneys, chicken kidneys can treat dizziness, blurred vision, dry throat, and night sweats, and chicken blood has the effects of nourishing blood and calming the mind. Chicken has high nutritional value. It contains about three times the protein of pork but only 1/20 of the fat, along with unsaturated fatty acids, various minerals, vitamins A, B1, B2, C, E, and niacin. It also contains sterols and 3-methylhistidine. Modern medical research shows that chicken gizzard (also known as chicken gizzard skin) contains a large amount of gastric digestive enzymes, which have good therapeutic effects on conditions such as poor appetite, digestive disorders, food stagnation, chest fullness, pediatric food stagnation,, menstrual disorders, mouth ulcers, and swelling. In recent years, clinical studies have used chicken skin transplantation to treat burn wounds, proving that it can prevent infection and eliminate local adverse effects on the body. Chicken is not suitable for those with excess heat and unresolved wind toxins.
2. Nourishing Yin and Soothing Stomach, Promoting Diuresis and Swelling Reduction: Duck is the meat of the domestic duck (Anas platyrhynchos). It is also known as zhu, shu fu, and jia fu. Domestic ducks are raised in most parts of China, while wild ducks (Anas platyrhynchos) and rock ducks are found in northern China. Duck meat is flavorful and is considered a delicacy second only to chicken. With the development of culinary techniques, there are numerous famous dishes made from duck, including Peking duck, Nanjing salted duck, and Nan'an cured duck. Duck meat is also a nourishing delicacy, and traditional Chinese medicine has extensively studied and documented its uses. For example, Everyday Herbal states that ducks "nourish the yin of the five organs, clear the heat of consumptive debility, enrich blood and promote diuresis, nourish the stomach and generate fluids, stop coughing and calm shock, and dispel snail stagnation." Traditional Chinese medicine considers duck meat to be slightly cold in nature, sweet and salty in taste, entering the Spleen, Stomach, Lung, and Kidney meridians. It has the functions of nourishing Yin, soothing the stomach, promoting diuresis, and reducing swelling. It can treat conditions such as consumptive debility, stomach heat, poor appetite, constipation, edema, night sweats, coughing,, and reduced menstrual flow or dry mouth and thirst in women. The nourishing effects of duck are best with green-head male ducks. The ancient saying goes, "Among all birds, females are preferred, but ducks are valued for their males," and "Among all birds, young ones are prized, but ducks are valued for their age."
Duck meat recipes for treating conditions:
- For treating weakness and edema and clearing heat and strengthening the Spleen: 100g duck meat, 100g lean pork, 15g sea cucumber, 30g Job's tears, and 1000g winter melon. Boil until the duck is tender, add seasonings, and eat.
- For treating weakness, tuberculosis fever, and coughing: 1 duck, remove feathers and internal organs, add pig trotters or ham, and simmer with seasoning.
- For treating diabetes, kidney deficiency,, and Spleen deficiency edema: 1 old duck, remove feathers and internal organs, wash, and stuff 100g of Euryale jacquini seeds into the duck's cavity. Cook in a clay pot with water for about 2 hours, add a little salt, season, and eat.
Duck meat contains rich protein, slightly less than chicken but higher in fat and carbohydrates, along with inorganic salts, calcium, phosphorus, iron, and vitamins B1 and B2. Traditional Chinese medicine has long considered ducks as waterfowl, which are cold in nature. According to the principle of "cooling the heat with cold," duck meat is suitable for those with internal heat, especially for low-grade fever, weakness, poor appetite, dry stools, and edema. However, it is not recommended for those with cold conditions such as stomach and abdominal pain due to cold, diarrhea, lower back pain, and menstrual pain caused by cold.
3. Nourishing the Kidneys and Replenishing Qi, Dispelling Wind and Detoxifying: Pigeon meat comes from the Columba livia, domestic pigeon (Columba domestica), and rock pigeon (Columba livia). Pigeons were anciently called "flying slaves" and are also known as chun ge. Domestic pigeons are raised in most parts of China, while wild pigeons and rock pigeons are found in northern China. Pigeon meat is very tender and similar in flavor to chicken, making it a popular meat that can be steamed or used in soups. It is especially beneficial for the elderly with weakened kidney essence. From a traditional Chinese medicine perspective, pigeon meat is a medicinal food. The ancient medical text Simplified Source of Medicine states that pigeon meat "is beneficial for those with long-term weakness." Renewal of Herbal Medicine says pigeon meat "treats liver wind and liver fire, nourishes the kidneys and Yin." Traditional Chinese medicine considers pigeon meat to be neutral in nature, sweet and salty in taste, entering the Liver and Kidney meridians. It has the functions of nourishing the kidneys, replenishing qi, dispelling wind, and detoxifying. It can treat weakness, diabetes, chronic consumption, blood deficiency in women, sores, and scabies. The nourishing effects are best with white pigeons. Pigeon meat contains extremely rich hemoglobin, with protein content nearly 10% higher than pork. Its nutritional value is similar to chicken but is easier to absorb, as the saying goes, "Three chickens are not as good as one pigeon." Due to its low fat content, it is beneficial for the elderly with weakness, those recovering from long illnesses, and patients with high blood lipids, coronary heart disease, and hypertension.
4. Nourishing Yin and Moistening Dryness, Calming the Mind and Nourishing the Heart: Eggs are the eggs of the domestic chicken (Gallus gallus domesticus). Eggs are widely recognized as a nutritious food. There are many ways to eat eggs—fried, stir-fried, braised, fried, boiled, poached, steamed—each with its own unique flavor. They are ideal food for children, the elderly, the sick, and pregnant and postpartum women. Eggs also have high medicinal value. Li Shizhen said, "When essence is insufficient, it should be replenished with flavor, so the yolk can enrich blood, treat dysentery, and various postpartum diseases; the egg white can regulate qi and blood, so it treats the aforementioned diseases." Traditional Chinese medicine considers eggs to be neutral in nature, sweet in taste, entering the Heart and Kidney meridians. They have the functions of nourishing Yin, moistening dryness, nourishing blood and calming the mind, and replenishing the Spleen and stomach. They can treat conditions such as milk deficiency due to weak heart, dizziness, night blindness; post-illness weakness, malnutrition; blood deficiency, insomnia, and restlessness; lung and stomach Yin injury, hoarseness, and vomiting. They also treat pediatric diarrhea or digestive disorders and have the function of calming the fetus. In addition to being eaten alone for medicinal purposes, eggs can be combined with other herbs to treat conditions. For example:
- For treating blood deficiency and insomnia: "Egg and Lily Bulb and Rehmannia Decoction"—12g of Rehmannia glutinosa, 12g of Ophiopogon japonicus, and 12g of lily bulb are decocted, then mixed with 2 eggs and taken, for 1–3 weeks.
- For treating Yin deficiency, hoarseness, and sore throat: "Egg and Rock Sugar Decoction"—1 egg and an appropriate amount of rock sugar are mixed with boiling water and taken, 2 times a day, for 5–7 days.
- For treating blood deficiency in women and menstrual disorders: "Egg and Angelica Sinensis Decoction"—10g of Angelica sinensis is decocted, then 2 eggs are added, along with 30g of Poria cocos, and taken at intervals.
Eggs are among the most ideal foods in terms of composition and quality, containing ideal protein, essential amino acids, fat, lecithin, carotene, vitamins A, B6, D, and minerals such as phosphorus, calcium, potassium, magnesium, sodium, and silicon. Nutritionists believe that eating eggs with soybeans, vegetables, and milk can greatly enhance their nutritional value, making them more comprehensive.
5. The Nutritional Value and Effects of Aquatic Products: Crucian Carp, also known as chi liu and li guai zi, are found in the Heilongjiang, Yellow River, Yangtze River, Pearl River basins, as well as in lakes and reservoirs in Yunnan and Xinjiang, with Henan Yellow River carp being particularly famous. They are now raised artificially across the country. Crucian carp are rich in nutrition and flavorful, suitable for various dishes. They have been considered a premium food since ancient times, with the medical scholar Rang Hongjing praising it as "the best of all fish and the finest in food." Crucian carp are not only praised for their meaty flavor and nutritional value but also have high medicinal value, especially for preventing and treating gynecological diseases, making them popular among the people. Crucian carp contain rich protein and various free amino acids, along with fat, calcium, phosphorus, iron, creatine, phosphocreatine, various vitamins, volatile nitrogenous substances, volatile reducing substances, histamine, and cathepsins A, B, and C. Traditional Chinese medicine advises against eating crucian carp for those with liver coma tendencies or uremia. Traditional Chinese medicine considers crucian carp to be neutral in nature, sweet in taste, entering the Spleen and Kidney meridians. It has the functions of stimulating the appetite, strengthening the Spleen, promoting diuresis and reducing swelling, clearing heat and detoxifying, calming coughs and asthma, and promoting lactation and calming the fetus. It can treat conditions such as edema, jaundice, foot edema, coughing, and milk deficiency, especially effectively for preventing fetal movement disorders in pregnant women. Ancient Chinese medical texts include recipes for treating fetal movement disorders with crucian carp: take a 500g crucian carp, keep the golden scales, remove the intestines, wash it and 75g of glutinous rice, add a small amount of Tangerine Peel and ginger, and stew until tender. Dissolve 15g of Ejiao and add a little salt to adjust the taste, taking it for 5–7 times for efficacy. Crucian carp can be combined with other foods to treat certain conditions, such as:
- For treating foot edema: "Crucian Carp, Red Bean, and Tangerine Peel Decoction"—1 crucian carp (about 250g), 60g of red beans, 5g of garlic cloves, and 50g of ginger are boiled and eaten, once a day, for several doses or taken intermittently.