中醫怎樣將體質分類?
中醫認為體質是由先天及後天多種因素綜合決定,因人而異。體質不但有強弱,還有偏寒偏熱之分。這些身體組織及代謝功能的差異,決定著某些致病因素的易感性,成為中醫養生的重要依據。雖然飲食本身不能致病,但一旦它們因為數量的積蓄,改變了機體的適應能力,就會誘發疾病,甚至危及生命。根據不同人體特徵進行分析及決策是中醫的重要手段;常見的五類體質有:陽熱型、陰寒型、痰濕型、乾燥型及中性。
需要強調的是,現實生活中人們往往是多種形態的結合體質,例如冷-乾型、濕-熱型或虛-寒型等等。因此很難以上述個別鮮明的表現來分辨體質,而飲食更應綜合五味四氣,平衡個人需要。
References
English References: |
1. |
Chinese System of Food Cures Prevention & Remedies by Henry C. Lu.Sterling Publishing Co., Inc. 1986. |
2. |
The Tao of Food, Richard Craze and Ronifjay, 1999 Godsfield Press. |
3. |
Chinese Food: a Holistic Therapy by Tom Neuhaus, www.hopedance.org |
4. |
Medicinal Food in China by Junshi Chen, M.D. http://newcenturynutrition.com |
5. |
Cooling the Summer with Food: An Introduction to Medicinal Foods by Yanfang Wang, M.D., Ph.D. http://newcenturynutrition.com |
|
|
中文參考﹕ |
1. |
党毅,中醫營養食療學,北京:科學出版社,1995 |
2. |
Dang Yi, Peng Yong, Li Wenkui, Chinese Functional Food, New World Press, 1999 |
3. |
Dang Yi, Wang Huizhu, Peng Yong, Chinese Health Tea, New World Press, 1999. |
4. |
羅元愷主編,中醫婦科學,上海:上海科學技術出版社,1986 |
5. |
史宇廣,單書健主編,小兒腹瀉專集,北京:中醫古籍出版社,1988 |
6. |
唐.孫思邈撰,備急千金要方,北京:人民衛生出版社影印,1955 |
7. |
元.忽思慧撰,劉玉書點校,飲膳正要,第一版,北京:人民衛生出版社,1986 |
8. |
高學敏,中藥學,第一版,北京:中國醫藥科技出版社,1990 |
9. |
冷方南等主編,中華臨床藥膳食療學,第一版,北京人民衛生出版社,1993 |
10. |
党毅,吃五穀更健康,第一版,臺灣:元氣齋出版社,1994 |
|
|
Written By: |
Dang Yi (黨毅) MD PhD |
Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex |
University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC. |
|
Editors: |
Raka Dewan, Integrated Chinese Medicine Holdings Ltd. |
Rose Tse, Integrated Chinese Medicine Holdings Ltd. |
|