Kastner 　著

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About this Book 1 Theory A. Introduction to the Basic Principles ofTraditional Chinese Medicine and Chinese Dietetics Yin and YangTherapeutic Principles of TCM Opposition of Yin and Yang Co-dependency of Yinand Yang Alternate/reciprocal consumption of Yin and Yang Reciprocaltransformation of Yin and Yang The Five Phases (Wu Xing) The Five VitalSubstances Qi (life force) Jing (essence) Xue (blood) Shen(spirit/conscience) Jin-Ye (body fluids) Causes of Diseases ExternalBioclimatic Factors, The Five Adverse Climates Inner Influences, TheFive Emotions Traditional Chinese Nutritional Theory The Qi EnergyConcept of TCM Function of the Triple Burner (San Jiao, 3E) B Methodologyof Nutritional Therapy The Energetics of Foods Thermal Nature Hot WarmNeutral Cold Cool Example: Yang-Foods Example: Yin-Foods The Five FlavorsSweet Flavor Pungent Flavor Salty Flavor Sour Flavor Bitter Flavor OrganNetworks Example Carrot Patterns of Movement of Food VI. Influencing ofThermal Nature Preparation with Cooling Effect Preparation with WarmingEffect The Individual Cooking Methods Baking Blanching Frying and RoastingSteaming Grilling Cooking Cooking with Alcohol Cooking with a Lot of WaterCooking with Cooling Ingredients Slow, Gentle Searing Salting SmokingSeasoning Preparing Meals in the Cycle of the Five Phases 2 ChineseNutritional Theory in Practice The Basic Recommendations of ChineseNutrition The Path to Healthy Eating Habits The Inner Attitude GeneralRecommendations The Special Meaning of the Earth Phase Strengthening of theInner Middle Nutrition in Accordance with the Times of Day Breakfast LunchEvening/Dinner Nutrition in Accordance with the Seasons Spring Summer FallWinter Nutrition in Accordance with the Pathogenic Factors Cold HeatDampness and Wetness Dryness External Wind Internal Wind Nutrition inAccordance with the Human Life Cycle Children Midlife Older People 3Chinese Dietetics in Practice A General Use of Chinese Dietetics PracticalTips for a Successful Implementation of Nutritional Advice Importance ofChinese Dietetics in TCM General Indications of Chinese Dietetics No fear ofdogmatism General Dietary Recommendations Ranges of Application General QiDeficiency General Yang Deficiency General Yin Deficiency Yin ExcessConditions and Dampness Yang Excess Conditions Blood-Weakness, BloodDeficiency (Xue Xu) Strengthening of Defensive Qi (Wei Qi) Promotion of LungQi Dampness and Phlegm Diseases B Specific Use of Chinese DieteticsNetwork: Spleen/Pancreas- Stomach Earth Element Zang Organ: Spleen/Pancreas(Pi)/MP Fu Organ: Stomach (Wei) Ma Purposes and Functions of Spleen/Pancreasand Stomach Special Diet and Spleen/Pancreas-Stomach Network SpleenSyndromes and Chinese Nutrition Stomach Syndromes and Chinese NutritionOrgan Network: Lung-Large Intestine Metal Element Zang Organ: Lung (Fei)Fu Organ: Large Intestine (Da Chang) Lung Syndromes and Chinese NutritionOrgan Network: Kidney-Bladder Water Element Zang Organ: Kidney (Shen) FuOrgan: Bladder (Pang Guan) Kidney Syndromes and Chinese Nutrition OrganNetwork: Liver-Gallbladder Wood Element Zang Organ: Liver (Gan), Le FuOrgan: Gallbladder (Dan), Gb Nutrition and Organ Network Liver Syndromesand Chinese Nutrition Organ Network: Heart-Small Intestine Fire Element ZangOrgan: Heart (Xin) Fu Organ: Small Intestine (Xiao Chang) Nutrition and OrganNetwork Heart Syndromes and Chinese Nutrition 4 Food ClassificationVegetables Egg Plants Bamboo sprouts Chinese Cabbage Green Onions CucumberCabbage Lettuce Leek Lotus Root Spinach Sweet Potato Tomato Onion GrainsBuckwheat Spelt Barley Oats Millet Corn Rye Yellow Soybean Black SoybeanWheat Spices and Herbs Brown Sugar, Whole Cane Sugar Chili Vinegar GrainSugar (Malt Sugar Maltose) Honey Fresh Ginger Garlic Coriander Sea Algae(General) Mushrooms Pepper Salt Soy Sauce White Sugar Cinnamon FruitPineapple Apple Tangerine, Orange Apricot Banana Pear Grapefruit, PomeloCherry Kiwi Peach Plum Watermelon Grapes Lemon Meat Chicken Chicken LiverDuck Venison Rabbit Beef Liver Lamb, Mutton, Sheep Pork Fish/Sea Food EelOysters Prawns/Crawfish Trout Herring Carp Anchovies Sardines Squid MackerelCrab Mussels Dairy Products, Eggs, Oils and Fats Milk Sheep s- and Goat sMilk Butter and Cream Yogurt Cheese Sheep s Milk Cheese/Goat s Milk CheeseChicken Egg Peanut Oil Sesame Oil Soy Oil Nuts and Seeds Peanut HazelnutChestnut Almonds Pine Seeds Black Sesame Sunflower Seeds Other Foods TeaCoffee Alcoholic Beverages 5 Clinical Examples Respiratory Tract DiseasesIndicating Sign: Colds Bronchitis/Chronic Bronchitis Indicating Sign: CoughIndicating Sign: Sore Throat Indicating Sign: Frontal Sinusitis and MaxillarySinusitis Bronchial Asthma Gastro-intestinal Diseases Indicating sign:Diarrhea Indicating Sign: Constipation Indicating Sign: Epigastric DiseaseIndicating Sign: Nausea and Vomiting Indicating Sign: Meteorism IndicatingSign: Hiccup, Hiccough Cardiovascular Diseases General Weakness, Lack ofEnergy, Low blood pressure Indicating Sign: High Blood Pressure EyeDiseases Inflammations Skin Diseases Neurodermatisis Acne UrogenitalDiseases Indicating Sign: Urinary Tract Infections Incontinence, Enuresis,Frequent Urination Impotence, Weakness of Libido Gynecological DiseasesMorning Sickness and Vomiting Obesity / Losing Weight Overweight Fatigue,exhaustion, burn-out Bibliography Resources Further Resources RateInformation 6 For the Time-Pressed Reader Foods Classified According toPhase/Organ Network Earth Phase Spleen, Pancreas, Stomach Metal Phase Lung- Large Intestine Water Phase Kidney - Bladder Wood PhaseLiver-Gallbladder Fire Phase Heart - Small Intestine Foods from A - Z 7Glossary Index