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E-raamat: Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)

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  • Formaat: 328 pages
  • Ilmumisaeg: 21-May-2021
  • Kirjastus: Thieme Publishing Group
  • Keel: eng
  • ISBN-13: 9783132579323
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Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)Suurem pilt
  • Formaat: 328 pages
  • Ilmumisaeg: 21-May-2021
  • Kirjastus: Thieme Publishing Group
  • Keel: eng
  • ISBN-13: 9783132579323
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Let food be your medicine and medicine be your food &; Hippocrates, ca. 460&;ca. 370 BC

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 Chinese Nutrition Therapy, the author further demystifies Chinese dietetics, one of the pillars of Traditional Chinese Medicine (TCM).

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 classification of more than 300 readily available foods 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.

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.

The third edition has been expanded with chapters covering allergies, food sensitivities, dietary support in oncologic cases, fasting, "superfoods," and smoothies. 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.

Highlights

  • Descriptions of Chinese dietetics in practice and discussions of dietary factors, such as seasonal adaptations and differing requirements for children and seniors
  • Practical tips on how to adapt Chinese nutrition therapy to Western products and cooking methods
  • Clinical examples covering the major organ systems
  • A handy "A to Z" list of common foods and their healing characteristics

User-friendly Chinese Nutrition Therapy 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.

This book includes complimentary access to a digital copy on https://medone.thieme.com.

Preface to the Third Edition xx
Preface to the Second Edition xxi
Acknowledgments xxiii
Structure and Use of This Book xxiv
Part 1: Theory
1A Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics
3(18)
1 Yin and Yang
3(4)
2 Therapeutic Principles of TCM
7(2)
2.1 Yin and Yang Are Opposites
7(1)
2.2 Yin and Yang Are Divisible but Inseparable (Yin Yang Ke Fen Er Bu Ke Li)
7(1)
2.3 Yin and Yang Are Rooted in Each Other (Yin Yang Hu Gen)
7(1)
2.4 Yin and Yang Counterbalance Each Other (Yin Yang Zhi Yue)
7(1)
2.5 Yin and Yang Mutually Transform Each Other
8(1)
3 The Five Phases (Wu Xing)
9(1)
4 The Five Basic Substances
10(5)
4.1 Life Force-Qi
10(1)
4.1.1 Function
10(1)
4.1.2 Dysfunction
10(1)
4.2 Congenital Essence-fing
11(1)
4.2.1 Function
11(1)
4.2.2 Dysfunction
11(1)
4.3 Blood-Xue
12(1)
4.3.1 Function
12(1)
4.3.2 Dysfunction
12(1)
4.4 Spirit-Shen
13(1)
4.4.1 Function
13(1)
4.4.2 Dysfunction
13(1)
4.5 Body Fluids-Jin Ye
13(2)
4.5.1 Function
13(1)
4.5.2 Dysfunction
13(2)
5 Causes of Diseases
15(2)
5.1 External Bioclimatic Factors or Impediments
15(1)
5.1.1 Wind
15(1)
5.1.2 Cold
15(1)
5.1.3 Dampness
16(1)
5.1.4 Heat
16(1)
5.1.5 Dryness (Zao)
16(1)
5.2 Internal Factors, "The Five Minds (Emotions)" (Wu Shi)
16(1)
6 Traditional Chinese Nutrition Theory
17(3)
6.1 The Qi Energy Concept of TCM
17(3)
6.1.1 Congenital Constitution Essence (ling)
17(1)
6.1.2 Gu Qi (Drum Qi, or Food Qi)
18(1)
6.1.3 Ancestral (Air) Qi (Zong Qi)
18(2)
7 Function of the Triple Burner (San Jiao)
20(1)
7.1 The Upper Burner: Heart, Lungs, Pericardium (Upward from Diaphragm)
20(1)
7.2 The Center Burner: Spleen, Pancreas, Stomach (Between Diaphragm and Navel)
20(1)
7.3 The Lower Burner: Liver, Kidney, Bladder, and Intestine (Downward from Navel)
20(1)
1B Methodology of Nutritional Therapy
21(24)
8 Energetics of Food
21(1)
9 Energetic Thermal Nature
22(3)
9.1 Hot
23(1)
9.2 Warm
23(1)
9.3 Neutral
23(1)
9.4 Cool
23(1)
9.5 Cold
23(1)
9.6 "Yang Foods"
24(1)
9.6.1 Qi Vacuity
24(1)
9.6.2 Yang Vacuity
24(1)
9.7 "Yin Foods"
24(1)
9.7.1 Yin Vacuity
24(1)
9.7.2 Yang Repletion
24(1)
10 The Five Flavors (Wu Wei)
25(4)
10.1 Sweet Flavor
26(1)
10.2 Acrid Flavor
26(1)
10.3 Salty Flavor
27(1)
10.4 Sour Flavor
27(1)
10.5 Bitter Flavor
27(2)
11 Flavor Association with Organ Networks
29(2)
11.1 Example: Carrot
30(1)
11.2 Qi Movement Caused by Food: Food Direction
30(1)
11.2.1 Upbearing Movement
30(1)
11.2.2 Floating Movement
30(1)
11.2.3 Downbearing Movement
30(1)
11.2.4 Falling Movement
30(1)
12 Influencing the Thermal Nature of Foods
31(1)
12.1 Cooling Cooking Methods
31(1)
12.2 Warming Cooking Methods
31(1)
13 Cooking Methods in Detail
32(3)
13.1 Baking
32(1)
13.2 Blanching
32(1)
13.3 Frying and Roasting
32(1)
13.4 Steaming
32(1)
13.5 Grilling/Broiling/ Barbecue
32(1)
13.6 Boiling/Simmering
32(1)
13.7 Cooking with Alcohol
33(1)
13.8 Boiling with Plentiful Water
33(1)
13.9 Cooking with Cooling Ingredients (e.g., Fruit, Sprouts)
33(1)
13.10 Slow, Gentle Frying (Braising)
33(1)
13.11 Salting (Pickling in Brine)
33(1)
13.12 Smoking
33(1)
13.13 Seasoning
33(2)
14 Green Smoothies in TCM
35(3)
14.1 Introduction
35(1)
14.2 Notes and Tips for Clinical Practice
35(1)
14.2.1 Amount
35(1)
14.2.2 Shelf Life and Storage
35(1)
14.2.3 Conclusion
35(1)
14.3 Basic Ingredients
36(1)
14.4 Other Ingredients (Recommended by the Season, in Relation to Central Europe)
36(1)
14.5 For Beginners
36(1)
14.6 For People with More Experience
36(1)
14.7 Basic Recipe for Approximately 1.5 Liters/Quarts Smoothie
36(1)
14.8 Additional Tips
37(1)
15 Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water)
38(1)
16 Fasting
39(6)
16.1 Introduction
39(1)
16.2 Common Indications
39(1)
16.3 General Recommendations for Fasting in Accordance with TCM Criteria
39(1)
16.3.1 Preparation
39(1)
16.4 Physical Activity
40(1)
16.5 Total Fasting
40(1)
16.6 How to Practice Total Fasting
40(1)
16.6.1 Purification Stage
40(1)
16.6.2 Fasting Stage
40(1)
16.6.3 Build-up Stage
41(1)
16.7 Concluding Remarks
41(4)
Part 2: Chinese Dietetics in Practice
17 Basic Recommendations of Chinese Dietetics
45(3)
17.1 The Path to Healthy Eating Habits
45(1)
17.2 Inner Attitude and Environment
45(1)
17.2.1 Eating with Enjoyment and in a Relaxed Atmosphere
45(1)
17.3 General Recommendations
45(3)
17.3.1 Cooking Methods
45(1)
17.3.2 Food Quantity
46(1)
17.3.3 Food Quality
46(1)
17.3.4 Flavor
46(1)
17.3.5 Energetic Thermal Quality
46(2)
18 Special Significance of the Earth Phase
48(2)
18.1 "Strengthening the Inner Center"
48(2)
19 Nutrition and Daily Rhythms
50(1)
19.1 Breakfast
50(1)
19.2 Lunch
50(1)
19.3 Evening Meal/Dinner
50(1)
20 Nutrition and Seasonal Rhythms
51(2)
20.1 Spring
51(1)
20.2 Summer (Hot Season)
51(1)
20.3 Autumn
52(1)
20.4 Winter (Cold Season)
52(1)
21 Nutrition and Pathogenic Factors
53(2)
21.1 Cold
53(1)
21.2 Heat
53(1)
21.3 Dampness
53(1)
21.4 Dryness
53(1)
21.5 External Wind
54(1)
21.5.1 Wind-Cold
54(1)
21.5.2 Wind-Heat
54(1)
21.6 Internal Wind
54(1)
22 Nutrition and the Human Life Cycle
55(4)
22.1 Children and Young People
55(1)
22.2 Midlife
55(1)
22.3 Older People
55(4)
Part 3: Practical Application of Chinese Dietetics
3A General Applications of Chinese Dietetics
59(14)
23 Practical Guidelines for Giving Nutritional Advice
59(14)
23.1 The Role of Chinese Nutrition in Traditional Chinese Medicine (TCM)
59(1)
23.2 General Indications for Chinese Dietetics
59(1)
23.3 Do Not Worry about Dogmatism
60(2)
23.3.1 Tips for Giving Nutritional Advice
60(2)
23.4 General Nutritional Recommendations (for Sharing with Patients)
62(1)
23.5 Application Areas
62(1)
23.5.1 Application Goal: Prevention
62(1)
23.5.2 Application Goal: Therapy
62(1)
23.6 General Qi Vacuity
63(1)
23.6.1 Prevention
63(1)
23.7 General Yang Vacuity
64(1)
23.7.1 Prevention
64(1)
23.8 General Yin Vacuity
64(1)
23.8.1 Prevention
64(1)
23.9 Yin Repletion (Excess) and Dampness
65(1)
23.9.1 Prevention
65(1)
23.10 Yang Repletion (Excess) Conditions
65(1)
23.10.1 Prevention
66(1)
23.11 Blood Vacuity (Xue Xu)
66(2)
23.12 Strengthening Defense Qi (Wei Qi)
68(2)
23.13 Supplementing Lung Qi
70(1)
23.14 Dampness and Phlegm Conditions
70(3)
3B Application of Chinese Dietetics for Specific Conditions
73
24 Organ Network, Spleen/Pancreas-Stomach,Earth Phase
73(11)
24.1 Bowel (Zang Organ): Spleen/Pancreas SP
73(1)
24.2 Viscera (Fu Organ): Stomach (Wei) ST
73(1)
24.3 Tasks and Functions of Spleen/Pancreas and Stomach
73(2)
24.3.1 Governance of Body Fluids and Liquids
74(1)
24.3.2 Production and Retention of Blood
74(1)
24.3.3 Governance of Connective Tissue
75(1)
24.4 Special Diet for Spleen/ Pancreas-Stomach Network
75(1)
24.5 Spleen Syndromes and Chinese Nutrition
75(3)
24.5.1 Spleen Qi Vacuity (Pi Qi Xu)
75(1)
24.5.2 Spleen Yang Vacuity (Pi Yang Xu)
75(3)
24.6 General Causes of Stomach Dysfunction
78(1)
24.7 Stomach Syndromes and Chinese Nutrition
79(5)
24.7.1 Stomach Qi Vacuity (Wei Qi Xu)
79(1)
24.7.2 Stomach Yin Vacuity (Wei Yin Xu)
80(1)
24.7.3 Stomach Qi Vacuity with Cold (Wei Qi Xu Han)
81(1)
24.7.4 Food Stagnating in the Stomach (Shi Zhi Wei Wan)
82(1)
24.7.5 Stomach Fire (Wei Re)
82(2)
25 Organ Network, Lung-Large Intestine, Metal Phase
84(5)
25.1 Bowel (Zang Organ): Lung (Fei), LU
84(1)
25.2 Viscera (Fu Organ): Large Intestine (Da Chang)
84(1)
25.3 Nutrition and Organ Network
85(1)
25.4 Lung Syndromes and Chinese Nutrition
85(4)
25.4.1 Lung Qi Vacuity (Fei Qi Xu)
85(1)
25.4.2 Phlegm-Damp Obstructing the Lung (Tan Shi Zu Fei)
86(1)
25.4.3 Lung Yin Vacuity (Fei Yin Xu)
87(2)
26 Organ Network, Kidney-Bladder, Water Phase
89
26.1 Bowel (Zang Organ): Kidney (Shen), KI
89(1)
26.2 Viscera (Fu Organ): Bladder (Pang Guang)
89(1)
26.3 Kidney Syndromes and Chinese Nutrition
90(3)
26.3.1 Kidney Qi Vacuity (Shen Qi Xu)
91(1)
26.3.2 Kidney Yang Vacuity (Shen Yang Xu)
91(1)
26.3.3 Kidney Yin Vacuity (Shen Yin Xu)
92(1)
26.4 Kidney Yin Vacuity (Shen Yin Xu), Heart Yin Vacuity (Xin Yin Xu), Noninteraction of the Heart and Kidney (Xin Shen Bu Jiao)
93
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