中医饮食疗法--英文

内容概要

About the Author



Born in 1927, Cai Jingfeng graduated from thc Hunan-Yale Medical

College in 1954. He had served as resident physician at the Central People's

Hospital, Bcijing for over two years bcfore hc started to study systemarically

traditional Chinese medicine (TCM) for two and a half years. Since then he

has been engaging in the research of Chinesc medical history, including that

of Chinesc narional minorities, for almost 40 years. Hc is a rcsearch fellow

and professor at the China Academy of Traditional Chinese Medicinc and is

now spccializcd in mcdical history, Chinesc and Tibctan. He has publishcd

ovcr one hundred academic papcrs, including "The Origin and Evolution of

the Theory of Channel-Collaterals," "On the Research of History of Ethno-

mcdicine" and "Towards a Comprehensive Evaluation of Akcrnative Medi-

cine." He has also published 20-some monographs, including China's Tibetan

Medicine, Medical Thangkas of the Four Medical Tantras (rGyud-bzRi). Professor

Cai is the editor-in-chief or co-chicf-editor of many TCM tool books,

includingA Complete Dictmnary ofTCM, and WHO's WHO in Traditional Chinese

Mtdicme. Hc is also an advisory editor of the Bcijing-based Journal of TCM

(English edition) and Scotland-bascd international journal Social Scieme



Medicine. He is now thc head of Section of Hiscory of Ethnomedicinc, Chinesc

Medical Association.

书籍目录

CONTENTS

PREFACE

I. What Is Dietotherapy?

II. A Time-Honoured Discipline, Historical Background

III. Features of Dietotherapy

IV. Varieties of Medidnal Foods

V. The Range of Medicinal Foods

VI. Special Foods for Common Medical Problems

A. Intemal Problems

1. Common cold

2. Influenza (flu)

3. Bronchitis

4. Infectious hepatitis

5. Mumps (parotitis)

6. Dysentery

7. Malaria

8. Iron-deflcient anaemia

9. Allergic purpura

10. Hypertension

11. Diabetes mellitus

12. Simple goiter

13. Nephritic edema

14. Rheumatism of joints and cartilage

15. Vertigo (Meniere's syndrome)

16. Epilepsy

17. Headache

18. Diarrhoea

19. Allergic asthma

20. Intestinal obstruction due to ascariasis

21. Alcoholic poisonmg

22. White hair

23. Insomnia

24. Dyspepsia

25. Impotence

26. Hiccups

27. Habitual constipation

28. Hoarseness

29. Enuresis (bcd-wetting)

30. Sweating

31. Hypcrlipemia (hyperchoksterolemia)

32. Gout

33. Overweight

B. Extemal Problems

1. Uiticaria (nettle rash)

2. Boils and carbundes

3. Tuberculous lymphadenitis

4. Hypertrophic prostatic gland

C. Female Problems

1. Mastitis

2. Premature menstruation

3. Delaycd menstruation

4. Leucorrhoca

5. Dysmenorrhea

6. Insuffidency of postpartum milk secretion

7. Lactadon cessation

D. Childhood Problems

1. Chicken pox

2. Eczcma

3. Anorcxia

E. Problems of Eyes, Nose and Throat

1. Fishbonc in throat

2. Epistaxis (nasal bleeding)

3. Sty

4. Redcye

5. Running nose

6. Sore throat

Vn. COMMON MEDICINAL FOODS

A. Plants

1. Chinese onion (shallot)

2. Garlic

3. Coriander (Chinese parsley)

4. Chinese chives

5. Celery

6. Cogongrass root

7. Spinach

8. Purslanc

9. Peppcrmint

10. Capillary artemisia

11. Auncular auricular-jade (an edible fungus)

12. Cinnamon bark

13. Tea

14. Scawced

15. Kelp

16. Laver

B. Roots and Stems

1. Ginger

2. Lily

3. Sweet potato

4. Potato

5. Water chestnut

6. Polygonum multiflomm (the tuber of multiflower knotweed)

7. Tiaro

8. Alli macrostcm's bulb

9. Chinese yam

10. Tumip

11. Carrot

12. Wild rice stem

13. Sugar canc

14. Lotus root

15. Onion

C. Flowers, Seeds, Gourds and Fruits

1. Osmanthus flower

2. Chrysanthemum

3. Day lily

4. Tomato

5. Peanut

6. Red bean

7. Hyacinth bcan

8. Cowpea

9. Broad bean

10. Black bean

11. Green bean

12. Soybean

13. Palm starch grain

14. Husked sorghum

15. Maize

16. Wheat

17. Barley

18. Rice

19. Chestnut

20. Fruit of Chinesc wolfberry

21. Fmctus Amomi

22. Pepper

23. Chilli

24. Chinese prickly ash

25. Aniseed

26. Clove

27. Olive

28. Sunflower

29. Seeds of Job's-tears

30. Hawthom

31. Sesame

32. Eggplant

33. Calabash

34. White gourd (wax gourd)

35. Pumpkin

36. Watermelon

37. Dark plum

38. Chinese dates (including wild jujube)

39. Pear

40. Persimmon

41. Loquat

42. Tangerine

43. Banana

44. Pomegranate

45. Almond

46. Papaya

47. Gingko

48. Walnut

49. Mulberry fmit

50. Dried longan pulp

51. Grapc

52. Guava

53. Bitter gourd

54. Carambola

55. Betel nut

56. Cucumber

D. Meat, Fowl and Seafood

1. Chicken

2. Duck

3. Sparrow

4. Cormorant

5.Pig

6. Sheep

7. Cow

8.Dog

9. Rabbit

10. Carp

11. Cuttlefish (Inkfish)

12. Snakehead fish

13. Finless eel

14. Loach

15. Tonoise

16. Soft-shclled turtle

17. Freshwater clam

18. River snail

19. Oyster

20. Jellyfish

E. Processed Foods and Flavourings

1. Salt

2. Alcoholic drinks

3. Vinegar

4. Processed soybean

5. Scorched rice crust

6. Sugar

7. Honcy

Appendix 1. Manifestations of Cold, Heat, Deficiency and Exccsscs

in Traditional Chincse Medicine

Appcndix 2. Manifestations of Excess and Defidency in Blood and

Vital Energy (qi)

Appcndix 3. Nature of Everyday Food (in alphabetical order)

作者简介

《中医饮食疗法(英文)》中所讲食物疗法和药物疗法有很大的不同。食物治病最显著的特点之一，就是“有病治病，无病强身”，对人体基本上无毒副作用。也就是说，利用食物（谷肉果菜）性味方面的偏颇特性，能够有针对性地用于某些病证的治疗或辅助治疗，调整阴阳，使之趋于平衡，有助于疾病的治疗和身心的康复。但食物毕竟是食物，它含有人体必需的各种营养物质，主要在于弥补阴阳气血的不断消耗。

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