論中國食醫同源的產生及其營養學價值

On the Origination and Nutrition Value of the Chinese Theory that Food and Medicine showe the Same Origin

劉儀初(Yi-Chu Liy)

《中國飲食文化學術研討會論文集》 第3屆 (1994/12) Pp. 481-483+485-493

https://doi.org/10.6641/PICCFC.1-8.1994.03.24

摘要

「食醫同源」始於人類用火熱食之時，其產生過程就是人類從生食時代進步到熟食時代的過程。「食醫同源」的飲食文化內容非常廣泛，其核心就是自古以來人們所遵循的養生之道。「食醫同源」的營養學內涵是極奇豐富的，「五穀為養，五畜為益，五果為助，五菜為充」的平衡膳食營養觀和辯證攝食的原則，至今仍被現代營養學者所提倡。「食醫同源」又是當今風靡世界的保健營養功能食品的源泉，將為二十一世紀成為保健功能食品世紀做出貢獻。

並列摘要

That food and medicine come from the same source was iniatiated when people began to use fire to cook food. The process of its emergence is the process of human beings changing from cooking raw foods, to cooking what they ade. The food culture that holds that food and medicine come from the same source has wide-ranging con tents. The concept of equilibrium in the diet's nutritional structure, using cereals and meats as basic nutrition and fruits and vegetables as supplementary foods, is the doctrine of this theory and it morits are contened by nutritionists today. The theory that food and medicine come from the same source which is the source of health-care foods which holds influence over the world today, and which will make a great contribution to the development of healthcare foods in the 21st century.