Chinese Dietary Therapy

Chinese Dietary Therapy - Liu Jilin

In Traditional Chinese Medicine (TCM) foods can be classified in the same way as herbs and used for medicinal purposes - diet therapy is therefore a very large part of TCM and one of its main therapeutic 'tools'. This book presents the theory of modern use and principles of diet therapy. It covers the classification, properties and actions of a wide range of single foods and seasonings, and suggested combinations of foods. It also gives practical guidance on the treatment of common disorders using dietary therapy. This is a practical text (with no strong competitor - very little is published at all in English on this subject) for any health care practitioner who specialises or has an interest in dietary therapy. For students of TCM it is a sound and thorough introduction to the theory and principles of this area of specialisation.

• Fills a desparate need for English language information on this aspect of TCM

Presents clearly the theoretical aspects of dietary therapy - an area which often causes confusion

• Full listing and descriptions of the properties of single food items - giving the practitioner useful and reliable dietary advice for patients

Information on combinations of foods and herbs, using the same prescribing principles as for single food items - expands practitioners therapeutic range

• Gives specific prescriptions for the treatment of common disease syndromes

English translation of an original Chinese text - a western editor has ensured the linguistic meaning and context are accessible to the western practitioner (eg by discussing western methods of cooking and storing foods)

• Useful appendices clarify herb names by cross-indexing western, pharmaceutical and pin-yin (Chinese) equivalents

Checked also by staff at Royal Botanic Garden, Edinburgh