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Chinese Nutrition Therapy : Dietetics in Traditional Chinese Medicine (TCM).

By: Material type: TextTextPublisher: Stuttgart : Thieme Medical Publishers, Incorporated, 2021Copyright date: ©2021Edition: 3rd edDescription: 1 online resource (330 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9783132423787
Subject(s): Genre/Form: Additional physical formats: Print version:: Chinese Nutrition TherapyDDC classification:
  • 613.2
LOC classification:
  • RM217 .K378 2021
Online resources:
Contents:
Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM) -- Title Page -- Dedication -- Contents -- Preface to the Third Edition -- Preface to the Second Edition -- Acknowledgments -- Structure and Use of This Book -- Part 1: Theory -- 1A Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics -- 1 Yin and Yang -- 2 Therapeutic Principles of TCM -- 2.1 Yin and Yang Are Opposites -- 2.2 Yin and Yang Are Divisible but Inseparable (Yin Yang Ke Fen Er Bu Ke Li) -- 2.3 Yin and Yang Are Rooted in Each Other (Yin Yang Hu Gen) -- 2.4 Yin and Yang Counterbalance Each Other (Yin Yang Zhi Yue) -- 2.5 Yin and Yang Mutually Transform Each Other -- 3 The Five Phases (Wu Xing) -- 4 The Five Basic Substances -- 4.1 Life Force-Qi -- 4.1.1 Function -- 4.1.2 Dysfunction -- 4.2 Congenital Essence-Jing -- 4.2.1 Function -- 4.2.2 Dysfunction -- 4.3 Blood-Xue -- 4.3.1 Function -- 4.3.2 Dysfunction -- 4.4 Spirit-Shen -- 4.4.1 Function -- 4.4.2 Dysfunction -- 4.5 Body Fluids-Jin Ye -- 4.5.1 Function -- 4.5.2 Dysfunction -- 5 Causes of Diseases -- 5.1 External Bioclimatic Factors or Impediments -- 5.1.1 Wind -- 5.1.2 Cold -- 5.1.3 Dampness -- 5.1.4 Heat -- 5.1.5 Dryness (Zao) -- 5.2 Internal Factors, "The Five Minds (Emotions)" (Wu Shi) -- 6 Traditional Chinese Nutrition Theory -- 6.1 The Qi Energy Concept of TCM -- 6.1.1 Congenital Constitution Essence (Jing) -- 6.1.2 Gu Qi (Drum Qi, or Food Qi) -- 6.1.3 Ancestral (Air) Qi (Zong Qi) -- 7 Function of the Triple Burner (San Jiao) -- 7.1 The Upper Burner: Heart, Lungs, Pericardium (Upward from Diaphragm) -- 7.2 The Center Burner: Spleen, Pancreas, Stomach (Between Diaphragm and Navel) -- 7.3 The Lower Burner: Liver, Kidney, Bladder, and Intestine (Downward from Navel) -- 1B Methodology of Nutritional Therapy -- 8 Energetics of Food -- 9 Energetic Thermal Nature -- 9.1 Hot.
9.2 Warm -- 9.3 Neutral -- 9.4 Cool -- 9.5 Cold -- 9.6 "Yang Foods" -- 9.6.1 Qi Vacuity -- 9.6.2 Yang Vacuity -- 9.7 "Yin Foods" -- 9.7.1 Yin Vacuity -- 9.7.2 Yang Repletion -- 10 The Five Flavors (Wu Wei) -- 10.1 Sweet Flavor -- 10.2 Acrid Flavor -- 10.3 Salty Flavor -- 10.4 Sour Flavor -- 10.5 Bitter Flavor -- 11 Flavor Association with Organ Networks -- 11.1 Example: Carrot -- 11.2 Qi Movement Caused by Food: Food Direction -- 11.2.1 Upbearing Movement -- 11.2.2 Floating Movement -- 11.2.3 Downbearing Movement -- 11.2.4 Falling Movement -- 12 Influencing the Thermal Nature of Foods -- 12.1 Cooling Cooking Methods -- 12.2 Warming Cooking Methods -- 13 Cooking Methods in Detail -- 13.1 Baking -- 13.2 Blanching -- 13.3 Frying and Roasting -- 13.4 Steaming -- 13.5 Grilling/Broiling/Barbecue -- 13.6 Boiling/Simmering -- 13.7 Cooking with Alcohol -- 13.8 Boiling with Plentiful Water -- 13.9 Cooking with Cooling Ingredients -- 13.10 Slow, Gentle Frying -- 13.11 Salting -- 13.12 Smoking -- 13.13 Seasoning -- 14 Green Smoothies in TCM -- 14.1 Introduction -- 14.2 Notes and Tips for Clinical Practice -- 14.2.1 Amount -- 14.2.2 Shelf Life and Storage -- 14.2.3 Conclusion -- 14.3 Basic Ingredients -- 14.4 Other Ingredients (Recommended by the Season, in Relation to Central Europe) -- 14.5 For Beginners -- 14.6 For People with More Experience -- 14.7 Basic Recipe for Approximately 1.5 Liters/Quarts Smoothie -- 14.8 Additional Tips -- 15 Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water) -- 16 Fasting -- 16.1 Introduction -- 16.2 Common Indications -- 16.3 General Recommendations for Fasting in Accordance with TCM Criteria -- 16.3.1 Preparation -- 16.4 Physical Activity -- 16.5 Total Fasting -- 16.6 How to Practice Total Fasting -- 16.6.1 Purification Stage -- 16.6.2 Fasting Stage -- 16.6.3 Build-up Stage -- 16.7 Concluding Remarks.
Part 2: Chinese Dietetics in Practice -- 17 Basic Recommendations of Chinese Dietetics -- 17.1 The Path to Healthy Eating Habits -- 17.2 Inner Attitude and Environment -- 17.2.1 Eating with Enjoyment and in a Relaxed Atmosphere -- 17.3 General Recommendations -- 17.3.1 Cooking Methods -- 17.3.2 Food Quantity -- 17.3.3 Food Quality -- 17.3.4 Flavor -- 17.3.5 Energetic Thermal Quality -- 18 Special Signifi cance of the EarthPhase -- 18.1 "Strengthening the Inner Center" -- 19 Nutrition and Daily Rhythms -- 19.1 Breakfast -- 19.2 Lunch -- 19.3 Evening Meal/Dinner -- 20 Nutrition and Seasonal Rhythms -- 20.1 Spring -- 20.2 Summer (Hot Season) -- 20.3 Autumn -- 20.4 Winter (Cold Season) -- 21 Nutrition and Pathogenic Factors -- 21.1 Cold -- 21.2 Heat -- 21.3 Dampness -- 21.4 Dryness -- 21.5 External Wind -- 21.5.1 Wind-Cold -- 21.5.2 Wind-Heat -- 21.6 Internal Wind -- 22 Nutrition and the Human Life Cycle -- 22.1 Children and Young People -- 22.2 Midlife -- 22.3 Older People -- Part 3: Practical Application of Chinese Dietetics -- 3A General Applications of Chinese Dietetics -- 23 Practical Guidelines for Giving Nutritional Advice -- 23.1 The Role of Chinese Nutrition in Traditional Chinese Medicine (TCM) -- 23.2 General Indications for Chinese Dietetics -- 23.3 Do Not Worry about Dogmatism -- 23.3.1 Tips for Giving Nutritional Advice -- 23.4 General Nutritional Recommendations (for Sharing with Patients) -- 23.5 Application Areas -- 23.5.1 Application Goal: Prevention -- 23.5.2 Application Goal: Therapy -- 23.6 General Qi Vacuity -- 23.6.1 Prevention -- 23.7 General Yang Vacuity -- 23.7.1 Prevention -- 23.8 General Yin Vacuity -- 23.8.1 Prevention -- 23.9 Yin Repletion (Excess) and Dampness -- 23.10 Yang Repletion (Excess) Conditions -- 23.10.1 Prevention -- 23.11 Blood Vacuity (Xue Xu) -- 23.12 Strengthening Defense Qi (Wei Qi).
23.13 Supplementing Lung Qi -- 23.14 Dampness and Phlegm Conditions -- 3B Application of Chinese Dieteticsfor Specific Conditions -- 24 Organ Network: Spleen/Pancreas-Stomach Earth Phase -- 24.1 Bowel (Zang Organ): Spleen/Pancreas (Pi) SP -- 24.2 Viscera (Fu Organ): Stomach (Wei) ST -- 24.3 Tasks and Functions of Spleen/Pancreas and Stomach -- 24.3.1 Governance of Body Fluids and Liquids -- 24.3.2 Production and Retention of Blood -- 24.3.3 Governance of Connective Tissue -- 24.4 Special Diet for Spleen/Pancreas-Stomach Network -- 24.5 Spleen Syndromes and Chinese Nutrition -- 24.5.1 Spleen Qi Vacuity (Pi Qi Xu) -- 24.5.2 Spleen Yang Vacuity (Pi Yang Xu) -- 24.6 General Causes of Stomach Dysfunction -- 24.7 Stomach Syndromes and Chinese Nutrition -- 24.7.1 Stomach Qi Vacuity (Wei Qi Xu) -- 24.7.2 Stomach Yin Vacuity (Wei Yin Xu) -- 24.7.3 Stomach Qi Vacuity with Cold (Wei Qi Xu Han) -- 24.7.4 Food Stagnating in the Stomach (Shi Zhi Wei Wan) -- 24.7.5 Stomach Fire (Wei Re) -- 25 Organ Network: Lung-Large Intestine Metal Phase -- 25.1 Bowel (Zang Organ): Lung (Fei), LU -- 25.2 Viscera (Fu Organ): Large Intestine (Da Chang) -- 25.3 Nutrition and Organ Network -- 25.4 Lung Syndromes and Chinese Nutrition -- 25.4.1 Lung Qi Vacuity (Fei Qi Xu) -- 25.4.2 Phlegm-Damp Obstructing the Lung (Tan Shi Zu Fei) -- 25.4.3 Lung Yin Vacuity (Fei Yin Xu) -- 26 Organ Network: Kidney-Bladder Water Phase -- 26.1 Bowel (Zang Organ): Kidney (Shen), KI -- 26.2 Viscera (Fu Organ): Bladder (Pang Guang) -- 26.3 Kidney Syndromes and Chinese Nutrition -- 26.3.1 Kidney Qi Vacuity (Shen Qi Xu) -- 26.3.2 Kidney Yang Vacuity (Shen Yang Xu) -- 26.3.3 Kidney Yin Vacuity (Shen Yin Xu) -- 26.4 Kidney Yin Vacuity (Shen Yin Xu), Heart Yin Vacuity (Xin Yin Xu), Noninteraction of the Heart and Kidney (Xin Shen Bu Jiao) -- 27 Organ Network: Liver-Gallbladder Wood Phase.
27.1 Bowel (Zang Organ): Liver (Gan), LR -- 27.2 Viscera (Fu Organ): Gallbladder (Dan), GB -- 27.3 Nutrition and OrganNetwork -- 27.4 Liver Syndromes and Chinese Nutrition -- 27.4.1 Binding Depression of Liver Qi (Gan Qi Yu Jie) -- 27.4.2 Ascendant Liver Yang (Gan Yang Shang Kang) -- 27.4.3 Liver Fire Flaming Upward (Gan Huo Shang Yan) -- 27.4.4 Liver Yin Vacuity (Gan Yin Xu) -- 27.4.5 Liver Blood Vacuity (Gan Xue Xu) -- 28 Organ Network: Heart-Small Intestine Fire Phase -- 28.1 Bowel (Zang Organ): Heart (Xin), HT -- 28.2 Viscera (Fu Organ): Small Intestine (Xiao Chang) -- 28.3 Nutrition and Organ Network -- 28.4 Heart Syndromes and Chinese Nutrition -- 28.4.1 Heart Yang Vacuity (Xin Yang Xu) -- 28.4.2 Heart Blood Vacuity (Xin Xue Xu) -- 28.4.3 Heart Yin Vacuity (Xin Yin Xu) -- 28.4.4 Heart Fire Flaming Upward (Xin Huo Shang Yan) -- Part 4: Food Classification -- 29 Vegetables -- 29.1 Bamboo Sprouts -- 29.2 Cabbage -- 29.3 Carrots -- 29.4 Celery (Stalk or Root) -- 29.5 Chinese Cabbage (Napa Cabbage) -- 29.6 Cucumber -- 29.7 Dandelion -- 29.8 Eggplant (Aubergine) -- 29.9 Fennel -- 29.10 Green Onions (Spring Onions) -- 29.11 Leek -- 29.12 Lettuce -- 29.13 Lotus Root -- 29.14 Onion -- 29.15 Potato -- 29.16 Pumpkin -- 29.17 Spinach -- 29.18 Sweet Potato -- 29.19 Tomato -- 29.20 White Cabbage -- 29.21 Yam (Root) -- 30 Grains and Soy -- 30.1 Amaranth -- 30.2 Barley -- 30.3 Buckwheat -- 30.4 Corn -- 30.5 Millet -- 30.6 Oats -- 30.7 Rice (White and Brown) -- 30.8 Rye -- 30.9 Soybean, Black -- 30.10 Soybean, Yellow -- 30.11 Spelt -- 30.12 Wheat -- 31 Spices, Herbs, Sweeteners, Condiments -- 31.1 Cardamom -- 31.2 Chili -- 31.3 Cinnamon -- 31.4 Coriander -- 31.5 Curcuma/Turmeric -- 31.6 Ginger, Fresh or Dried -- 31.7 Garlic -- 31.8 Mushrooms -- 31.9 Nutmeg -- 31.10 Pepper (Seasoning) -- 31.11 Salt -- 31.12 Seaweed (General) -- 31.13 Soy Sauce.
31.14 Sweeteners: Brown or Whole Cane Sugar.
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Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM) -- Title Page -- Dedication -- Contents -- Preface to the Third Edition -- Preface to the Second Edition -- Acknowledgments -- Structure and Use of This Book -- Part 1: Theory -- 1A Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics -- 1 Yin and Yang -- 2 Therapeutic Principles of TCM -- 2.1 Yin and Yang Are Opposites -- 2.2 Yin and Yang Are Divisible but Inseparable (Yin Yang Ke Fen Er Bu Ke Li) -- 2.3 Yin and Yang Are Rooted in Each Other (Yin Yang Hu Gen) -- 2.4 Yin and Yang Counterbalance Each Other (Yin Yang Zhi Yue) -- 2.5 Yin and Yang Mutually Transform Each Other -- 3 The Five Phases (Wu Xing) -- 4 The Five Basic Substances -- 4.1 Life Force-Qi -- 4.1.1 Function -- 4.1.2 Dysfunction -- 4.2 Congenital Essence-Jing -- 4.2.1 Function -- 4.2.2 Dysfunction -- 4.3 Blood-Xue -- 4.3.1 Function -- 4.3.2 Dysfunction -- 4.4 Spirit-Shen -- 4.4.1 Function -- 4.4.2 Dysfunction -- 4.5 Body Fluids-Jin Ye -- 4.5.1 Function -- 4.5.2 Dysfunction -- 5 Causes of Diseases -- 5.1 External Bioclimatic Factors or Impediments -- 5.1.1 Wind -- 5.1.2 Cold -- 5.1.3 Dampness -- 5.1.4 Heat -- 5.1.5 Dryness (Zao) -- 5.2 Internal Factors, "The Five Minds (Emotions)" (Wu Shi) -- 6 Traditional Chinese Nutrition Theory -- 6.1 The Qi Energy Concept of TCM -- 6.1.1 Congenital Constitution Essence (Jing) -- 6.1.2 Gu Qi (Drum Qi, or Food Qi) -- 6.1.3 Ancestral (Air) Qi (Zong Qi) -- 7 Function of the Triple Burner (San Jiao) -- 7.1 The Upper Burner: Heart, Lungs, Pericardium (Upward from Diaphragm) -- 7.2 The Center Burner: Spleen, Pancreas, Stomach (Between Diaphragm and Navel) -- 7.3 The Lower Burner: Liver, Kidney, Bladder, and Intestine (Downward from Navel) -- 1B Methodology of Nutritional Therapy -- 8 Energetics of Food -- 9 Energetic Thermal Nature -- 9.1 Hot.

9.2 Warm -- 9.3 Neutral -- 9.4 Cool -- 9.5 Cold -- 9.6 "Yang Foods" -- 9.6.1 Qi Vacuity -- 9.6.2 Yang Vacuity -- 9.7 "Yin Foods" -- 9.7.1 Yin Vacuity -- 9.7.2 Yang Repletion -- 10 The Five Flavors (Wu Wei) -- 10.1 Sweet Flavor -- 10.2 Acrid Flavor -- 10.3 Salty Flavor -- 10.4 Sour Flavor -- 10.5 Bitter Flavor -- 11 Flavor Association with Organ Networks -- 11.1 Example: Carrot -- 11.2 Qi Movement Caused by Food: Food Direction -- 11.2.1 Upbearing Movement -- 11.2.2 Floating Movement -- 11.2.3 Downbearing Movement -- 11.2.4 Falling Movement -- 12 Influencing the Thermal Nature of Foods -- 12.1 Cooling Cooking Methods -- 12.2 Warming Cooking Methods -- 13 Cooking Methods in Detail -- 13.1 Baking -- 13.2 Blanching -- 13.3 Frying and Roasting -- 13.4 Steaming -- 13.5 Grilling/Broiling/Barbecue -- 13.6 Boiling/Simmering -- 13.7 Cooking with Alcohol -- 13.8 Boiling with Plentiful Water -- 13.9 Cooking with Cooling Ingredients -- 13.10 Slow, Gentle Frying -- 13.11 Salting -- 13.12 Smoking -- 13.13 Seasoning -- 14 Green Smoothies in TCM -- 14.1 Introduction -- 14.2 Notes and Tips for Clinical Practice -- 14.2.1 Amount -- 14.2.2 Shelf Life and Storage -- 14.2.3 Conclusion -- 14.3 Basic Ingredients -- 14.4 Other Ingredients (Recommended by the Season, in Relation to Central Europe) -- 14.5 For Beginners -- 14.6 For People with More Experience -- 14.7 Basic Recipe for Approximately 1.5 Liters/Quarts Smoothie -- 14.8 Additional Tips -- 15 Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water) -- 16 Fasting -- 16.1 Introduction -- 16.2 Common Indications -- 16.3 General Recommendations for Fasting in Accordance with TCM Criteria -- 16.3.1 Preparation -- 16.4 Physical Activity -- 16.5 Total Fasting -- 16.6 How to Practice Total Fasting -- 16.6.1 Purification Stage -- 16.6.2 Fasting Stage -- 16.6.3 Build-up Stage -- 16.7 Concluding Remarks.

Part 2: Chinese Dietetics in Practice -- 17 Basic Recommendations of Chinese Dietetics -- 17.1 The Path to Healthy Eating Habits -- 17.2 Inner Attitude and Environment -- 17.2.1 Eating with Enjoyment and in a Relaxed Atmosphere -- 17.3 General Recommendations -- 17.3.1 Cooking Methods -- 17.3.2 Food Quantity -- 17.3.3 Food Quality -- 17.3.4 Flavor -- 17.3.5 Energetic Thermal Quality -- 18 Special Signifi cance of the EarthPhase -- 18.1 "Strengthening the Inner Center" -- 19 Nutrition and Daily Rhythms -- 19.1 Breakfast -- 19.2 Lunch -- 19.3 Evening Meal/Dinner -- 20 Nutrition and Seasonal Rhythms -- 20.1 Spring -- 20.2 Summer (Hot Season) -- 20.3 Autumn -- 20.4 Winter (Cold Season) -- 21 Nutrition and Pathogenic Factors -- 21.1 Cold -- 21.2 Heat -- 21.3 Dampness -- 21.4 Dryness -- 21.5 External Wind -- 21.5.1 Wind-Cold -- 21.5.2 Wind-Heat -- 21.6 Internal Wind -- 22 Nutrition and the Human Life Cycle -- 22.1 Children and Young People -- 22.2 Midlife -- 22.3 Older People -- Part 3: Practical Application of Chinese Dietetics -- 3A General Applications of Chinese Dietetics -- 23 Practical Guidelines for Giving Nutritional Advice -- 23.1 The Role of Chinese Nutrition in Traditional Chinese Medicine (TCM) -- 23.2 General Indications for Chinese Dietetics -- 23.3 Do Not Worry about Dogmatism -- 23.3.1 Tips for Giving Nutritional Advice -- 23.4 General Nutritional Recommendations (for Sharing with Patients) -- 23.5 Application Areas -- 23.5.1 Application Goal: Prevention -- 23.5.2 Application Goal: Therapy -- 23.6 General Qi Vacuity -- 23.6.1 Prevention -- 23.7 General Yang Vacuity -- 23.7.1 Prevention -- 23.8 General Yin Vacuity -- 23.8.1 Prevention -- 23.9 Yin Repletion (Excess) and Dampness -- 23.10 Yang Repletion (Excess) Conditions -- 23.10.1 Prevention -- 23.11 Blood Vacuity (Xue Xu) -- 23.12 Strengthening Defense Qi (Wei Qi).

23.13 Supplementing Lung Qi -- 23.14 Dampness and Phlegm Conditions -- 3B Application of Chinese Dieteticsfor Specific Conditions -- 24 Organ Network: Spleen/Pancreas-Stomach Earth Phase -- 24.1 Bowel (Zang Organ): Spleen/Pancreas (Pi) SP -- 24.2 Viscera (Fu Organ): Stomach (Wei) ST -- 24.3 Tasks and Functions of Spleen/Pancreas and Stomach -- 24.3.1 Governance of Body Fluids and Liquids -- 24.3.2 Production and Retention of Blood -- 24.3.3 Governance of Connective Tissue -- 24.4 Special Diet for Spleen/Pancreas-Stomach Network -- 24.5 Spleen Syndromes and Chinese Nutrition -- 24.5.1 Spleen Qi Vacuity (Pi Qi Xu) -- 24.5.2 Spleen Yang Vacuity (Pi Yang Xu) -- 24.6 General Causes of Stomach Dysfunction -- 24.7 Stomach Syndromes and Chinese Nutrition -- 24.7.1 Stomach Qi Vacuity (Wei Qi Xu) -- 24.7.2 Stomach Yin Vacuity (Wei Yin Xu) -- 24.7.3 Stomach Qi Vacuity with Cold (Wei Qi Xu Han) -- 24.7.4 Food Stagnating in the Stomach (Shi Zhi Wei Wan) -- 24.7.5 Stomach Fire (Wei Re) -- 25 Organ Network: Lung-Large Intestine Metal Phase -- 25.1 Bowel (Zang Organ): Lung (Fei), LU -- 25.2 Viscera (Fu Organ): Large Intestine (Da Chang) -- 25.3 Nutrition and Organ Network -- 25.4 Lung Syndromes and Chinese Nutrition -- 25.4.1 Lung Qi Vacuity (Fei Qi Xu) -- 25.4.2 Phlegm-Damp Obstructing the Lung (Tan Shi Zu Fei) -- 25.4.3 Lung Yin Vacuity (Fei Yin Xu) -- 26 Organ Network: Kidney-Bladder Water Phase -- 26.1 Bowel (Zang Organ): Kidney (Shen), KI -- 26.2 Viscera (Fu Organ): Bladder (Pang Guang) -- 26.3 Kidney Syndromes and Chinese Nutrition -- 26.3.1 Kidney Qi Vacuity (Shen Qi Xu) -- 26.3.2 Kidney Yang Vacuity (Shen Yang Xu) -- 26.3.3 Kidney Yin Vacuity (Shen Yin Xu) -- 26.4 Kidney Yin Vacuity (Shen Yin Xu), Heart Yin Vacuity (Xin Yin Xu), Noninteraction of the Heart and Kidney (Xin Shen Bu Jiao) -- 27 Organ Network: Liver-Gallbladder Wood Phase.

27.1 Bowel (Zang Organ): Liver (Gan), LR -- 27.2 Viscera (Fu Organ): Gallbladder (Dan), GB -- 27.3 Nutrition and OrganNetwork -- 27.4 Liver Syndromes and Chinese Nutrition -- 27.4.1 Binding Depression of Liver Qi (Gan Qi Yu Jie) -- 27.4.2 Ascendant Liver Yang (Gan Yang Shang Kang) -- 27.4.3 Liver Fire Flaming Upward (Gan Huo Shang Yan) -- 27.4.4 Liver Yin Vacuity (Gan Yin Xu) -- 27.4.5 Liver Blood Vacuity (Gan Xue Xu) -- 28 Organ Network: Heart-Small Intestine Fire Phase -- 28.1 Bowel (Zang Organ): Heart (Xin), HT -- 28.2 Viscera (Fu Organ): Small Intestine (Xiao Chang) -- 28.3 Nutrition and Organ Network -- 28.4 Heart Syndromes and Chinese Nutrition -- 28.4.1 Heart Yang Vacuity (Xin Yang Xu) -- 28.4.2 Heart Blood Vacuity (Xin Xue Xu) -- 28.4.3 Heart Yin Vacuity (Xin Yin Xu) -- 28.4.4 Heart Fire Flaming Upward (Xin Huo Shang Yan) -- Part 4: Food Classification -- 29 Vegetables -- 29.1 Bamboo Sprouts -- 29.2 Cabbage -- 29.3 Carrots -- 29.4 Celery (Stalk or Root) -- 29.5 Chinese Cabbage (Napa Cabbage) -- 29.6 Cucumber -- 29.7 Dandelion -- 29.8 Eggplant (Aubergine) -- 29.9 Fennel -- 29.10 Green Onions (Spring Onions) -- 29.11 Leek -- 29.12 Lettuce -- 29.13 Lotus Root -- 29.14 Onion -- 29.15 Potato -- 29.16 Pumpkin -- 29.17 Spinach -- 29.18 Sweet Potato -- 29.19 Tomato -- 29.20 White Cabbage -- 29.21 Yam (Root) -- 30 Grains and Soy -- 30.1 Amaranth -- 30.2 Barley -- 30.3 Buckwheat -- 30.4 Corn -- 30.5 Millet -- 30.6 Oats -- 30.7 Rice (White and Brown) -- 30.8 Rye -- 30.9 Soybean, Black -- 30.10 Soybean, Yellow -- 30.11 Spelt -- 30.12 Wheat -- 31 Spices, Herbs, Sweeteners, Condiments -- 31.1 Cardamom -- 31.2 Chili -- 31.3 Cinnamon -- 31.4 Coriander -- 31.5 Curcuma/Turmeric -- 31.6 Ginger, Fresh or Dried -- 31.7 Garlic -- 31.8 Mushrooms -- 31.9 Nutmeg -- 31.10 Pepper (Seasoning) -- 31.11 Salt -- 31.12 Seaweed (General) -- 31.13 Soy Sauce.

31.14 Sweeteners: Brown or Whole Cane Sugar.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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