Food Therapy: Diet and Health

Author: Yang Runqin, Yin Junyu, Yu Fang
Publisher:
Publish Date: 2003-01-01
Features: According to Traditional Chinese Medicine theory, different foods have different properties, flavors, and meridian tropism, as well as varying nutritional components and effects. During the writing process of this book, the foods in food therapy were classified according to the TCM theory of "Four Qi," "Five Flavors," "Rising and Floating," and "Meridian Tropism." The book introduces the components, functions, indications, selected formulas, and contraindications of each food. In the selected formulas, some time-honored prescriptions from ancient and modern times are included. Due to differences in measurement units across historical periods, it is difficult to align them with current units. In practical applications, they are provided for reference only. This should be noted. Additionally, the book explains the mechanisms and characteristics of food therapy for treating diseases, differentiation of syndromes, individualized dietary recommendations, and the taboos and combinations of foods.