- 期刊
抗老益壽食療研究
Study of Food Therapy in Attenuation of Ageing Processes
摘要
神農嚐百草，伊尹創湯藥後，中醫藥與食物便有不可分的密切關系。《資治通鑑》中曾記載：伊尹「作湯液本草，明寒熱溫涼之性，酸苦辛甘鹹淡之味，輕清重濁，陰陽升降，走十二經絡表裡之宜。」。《周禮•天官塚宰》將古代中醫分為：醫師、食醫、疾醫、瘍醫與獸醫。「食醫掌和王之六食、六飲、六膳、百羞、百醬、八珍之齊。凡食視齊春時，羹齊視夏時，醬齊視秋時，飲齊視冬時。凡和春多酸，夏多苦，秋多辛，冬多鹹，調以滑甘。」 此間便點出古代中醫便以食物的性味，視四時節令，為不同的烹調模式，作為日常生活的保健。所謂邪之所湊，其氣必虛，若能以飲食調和身心，則可預防疾病的發生，以達上工治未病之效。一旦疾病發生後，更可視疾病的特性，「以食治之，食療不愈，然後命藥」，並注意飲食宜忌，避免病勢惡化，並助身體早日復原。《內經》所謂：「五穀為為養，五果為助，五畜為益，五菜為充」。
並列摘要
Chinese medicine had very close relationship with food since ancient time. The Chinese rare books ”Tzu Chih Tung Chien” used to record the relationship between the attribute of food and Ying-Yang body quality of human beings. ”Chou Li Tien Kuan Chung Tsai” divided ancient Chinese medicine into physician, food doctor, disorder doctor (internal medicine), surgeon (surgical medicine) and veterinarian. ”The food doctor takes charge of food cooking and adjusts it with season. It is often sour in spring, bitter in summer, spicy in autumn, salty in winter ...”. It points out that ancient Chinese medicine emphasizes to cook food according to food property and flavor as well as four seasons, so that daily health care can be got. If the diet is used to harmonize body and mind, the disease can be prevented. After the disease is occurred, it can be ”treated by food, if it can not be cured, then take medicine” according to the feature of disease. It shall be noted to avoid some foods to prevent the deterioration of disease, so that the body can be recovered earlier. It was stressed in ”Nei Ching”: ”Five grains, five fruits, five livestock and five vegetables”.