Great Compendium of Chinese Food and Health Preservation (Revised Edition)

Author: Wang Huanhua
Publisher:
Publish Date: 2006-01-01
Features: This book combines over three decades of the author's clinical medical practice and references some Western nutritional knowledge, focusing on inheriting the principles of food therapy in traditional Chinese medicine. The Complete Guide to Food Therapy in China includes sixteen categories of common foods, totaling seven hundred species, and provides dietary reference plans for over seventy common conditions. There are a few points that must be clarified:
1. Some foods share similar properties, so this book may select one as the primary entry and list the others as supplements, such as "Sorghum (Supplementary: Millet, Job's Tears)"; or it may detail only the common ones while summarizing the rest collectively, such as "Other Fish" under "Fish."
2. To facilitate readers' targeted searches, this book also includes an "Index of Food Properties" and an "Index of Food Synonyms by Stroke Order."
3. If readers seek dietary therapy for specific conditions, it is advisable to follow medical advice first. Since the mechanisms of diseases are complex and varied, and individual circumstances differ, traditional Chinese medicine emphasizes holistic analysis and syndrome differentiation, opposing rigid application. Readers must exercise caution.