藥食養生

Health Preserving with Medicine Food

王靜修(Jing-Xiu Wang)

《傳統醫學雜誌》 19卷2期 (2008/10) Pp. 142-150

https://doi.org/10.30038/JTM.200810.0016

摘要

數千年來中醫藥對疾病的觀念，與西方醫學不同，特別強調預防保健為主軸，與食物的重要性，如『素問•五常政大論』：「大毒治病，十去其六；…無毒治病，十去其九。穀肉果菜，食養盡之，無使過之，傷其正也。」即指出使用藥物不要過量，適可而止，應注意用穀肉果菜等食物來調養疾病，才是最正確的。若能研究了解各類食物的特性，互相取長補短，一定能對身體發揮有益的作用。今選取高纖低脂的蔬果，水梨、蘋果、黃瓜、獼猴桃、番茄、蓮藕、茄子、韭菜、蘿蔔、芹菜、白菜、菜花等加以探討，並藉此養生。

關鍵字

食療 ； 蔬果 ； 養生

並列摘要

For thousands of years, the traditional Chinese medicine has been different from the Western medicine in the concept of disease. The traditional Chinese medicine particularly emphasizes the importance of food to the prevention and health care. For example, it is stated in [Suwen, Wuchang Zheng Dalun]: ”Treat disease by the substance with strong toxicity, get rid of six tenth. Treat disease by the substance without toxicity, get rid of nine tenth. Take the crop, meat, fruit and vegetable to get all nutrition, do not take excess amount to prevent getting injured.” It points out that we should not take excess medicine. To recuperate the disease with the crop, meat, fruit and vegetable is the most correct. If the characteristics of various foods can be understood and studied, it must be beneficial to human body by using their strength to offset their weaknesses. In this study, we chose the fruit and vegetable with high fiber and low fat, such as pear, apple, cucumber, kiwi fruit, tomato, lotus root, eggplant, fragrant-flowered garlic, turnip, celery, Chinese cabbage, and cauliflower to discuss their health-preserving benefits.

並列關鍵字

Food therapy ； fruit and vegetable ； health preserving