<p><em><strong>Let food be your medicine and medicine be your food</strong> – Hippocrates, ca. 460–ca. 370 BC</em></p> <p>For millennia, the Chinese have taught that a balanced and nutritious diet is an integral part of maintaining good health while healing a wide range of disorders. Here, in a new and third edition of the acclaimed <cite><strong>Chinese Nutrition Therapy</strong></cite>, the author further demystifies Chinese dietetics, one of the pillars of Traditional Chinese Medicine (TCM).</p> <p>Joerg Kastner’s introduction to the principles of TCM and the ‘energetics’ of foods emphasizes a holistic approach throughout, providing readers with tools for integrating the principles of Chinese dietetics into their daily lives. Included are a comprehensive <strong>classification of more than 300 readily available foods</strong> such as vegetables, grains, herbs and spices, fruits, meat and poultry, seafoods, dairy products, oils and fats, and nuts and seeds. Many clinical examples and treatment suggestions artfully combine Western medical conditions with Chinese diagnostic and therapeutic techniques.</p> <p>The explanation of causes of diseases, the different symptoms, and lists of recommended foods and foods to avoid are supplemented by advice on appropriate acupuncture treatments.</p> <p>The third edition has been expanded with chapters covering allergies, food sensitivities, dietary support in oncologic cases, <strong>fasting, ‘superfoods, ‘ and smoothies</strong>. Where appropriate, bridges have been constructed between the paradigms of TCM and those of contemporary scientific medicine. The section ‘Food Classification’ has been developed further to include more detail and many more foods.</p> <p><strong>Highlights</strong></p> <ul> <li>Descriptions of Chinese dietetics in practice and discussions of dietary factors, such as seasonal adaptations and differing requirements for children and seniors</li> <li>Practical tips on how to adapt Chinese nutrition therapy to Western products and cooking methods</li> <li>Clinical examples covering the major organ systems</li> <li>A handy ‘A to Z’ list of common foods and their healing characteristics</li> </ul> <p>User-friendly <cite>Chinese Nutrition Therapy</cite> is an essential reference for students and practitioners of TCM, likewise to be valued by nutritionists, dieticians, physicians, and anyone interested in living a long and healthy life.</p> <p>This book includes complimentary access to a digital copy on <a href=’https://medone.thieme.com/’>https://medone.thieme.com.</a></p>
Содержание
<p><strong>Part 1: Theory</strong><br><em>1A: Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics</em><br>1 <em>Yin</em> and <em>Yang</em><br>2 Therapeutic Principles of TCM<br>3 The Five Phases (<em>Wu Xing</em>)<br>4 The Five Basic Substances<br>5 Causes of Diseases<br>6 Traditional Chinese Nutrition Theory<br>7 Function of the Triple Burner (<em>San Jiao</em>)<br><em>1B: Methodology of Nutritional Therapy</em><br>8 Energetics of Food<br>9 Energetic Thermal Nature<br>10 The Five Flavors (<em>Wu Wei</em>)<br>11 Flavor Association with Organ Networks<br>12 Influencing the Thermal Nature of Foods<br>13 Cooking Methods in Detail<br>14 Green Smoothies in TCM<br>15 Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water)<br>16 Fasting<br><strong>Part 2: Chinese Dietetics in Practice</strong><br>17 Basic Recommendations of Chinese Dietetics<br>18 Special Significance of the Earth Phase<br>19 Nutrition and Daily Rhythms<br>20 Nutrition and Seasonal Rhythms<br>21 Nutrition and Pathogenic Factors<br>22 Nutrition and the Human Life Cycle<br><strong>Part 3: Practical Application of Chinese Dietetics</strong><br><em>3A: General Applications of Chinese Dietetics</em><br>23 Practical Guidelines for Giving Nutritional Advice<br><em>3B: Application of Chinese Dietetics for Specific Conditions</em><br>24 Organ Network<br>• Spleen/Pancreas–Stomach<br>• Earth Phase<br>25 Organ Network<br>• Lung–Large Intestine<br>• Metal Phase<br>26 Organ Network<br>• Kidney–Bladder<br>• Water Phase<br>27 Organ Network<br>• Liver–Gallbladder<br>• Wood Phase<br>28 Organ Network<br>• Heart–Small Intestine<br>• Fire Phase<br><strong>Part 4: Food Classification</strong><br>29 Vegetables<br>30 Grains and Soy<br>31 Spices, Herbs, Sweeteners, Condiments<br>32 Fruit<br>33 Meat and Poultry<br>34 Fish/Seafood<br>35 Dairy Products, Eggs, Oils, and Fats<br>36 Nuts and Seeds<br>37 Alcoholic Beverages, Coffee, and Tea<br>38 Superfoods and <em>Yangsheng</em> in Chinese Dietetics<strong><br>Part 5: Clinical Examples</strong><br>39 Respiratory Tract Disorders<br>40 Gastrointestinal Disorders<br>41 Obesity/Losing Weight<br>42 Physical and/or Emotional Fatigue<br>43 Cardiovascular Disorders<br>44 Eye Disorders<br>45 Skin Disorders<br>46 Urogenital Disorders<br>47 Gynecological Disorders<br>48 Allergies<br>49 Nutrition in Oncology<br><strong>Part 6: Chinese Dietetics at a Glance</strong><br>50 Foods Classified by Phase/Organ Network<br>50 Foods from A to Z<br><strong>Part 7: Appendix</strong></p>
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