CONTENTS
PREFACE
I. What Is Dietotherapy?
II. A Time-Honoured Discipline, Historical Background
III. Features of Dietotherapy
IV. Varieties of Medidnal Foods
V. The Range of Medicinal Foods
VI. Special Foods for Common Medical Problems
A. Intemal Problems
1. Common cold
2. Influenza (flu)
3. Bronchitis
4. Infectious hepatitis
5. Mumps (parotitis)
6. Dysentery
7. Malaria
8. Iron-deflcient anaemia
9. Allergic purpura
10. Hypertension
11. Diabetes mellitus
12. Simple goiter
13. Nephritic edema
14. Rheumatism of joints and cartilage
15. Vertigo (Meniere's syndrome)
16. Epilepsy
17. Headache
18. Diarrhoea
19. Allergic asthma
20. Intestinal obstruction due to ascariasis
21. Alcoholic poisonmg
22. White hair
23. Insomnia
24. Dyspepsia
25. Impotence
26. Hiccups
27. Habitual constipation
28. Hoarseness
29. Enuresis (bcd-wetting)
30. Sweating
31. Hypcrlipemia (hyperchoksterolemia)
32. Gout
33. Overweight
B. Extemal Problems
1. Uiticaria (nettle rash)
2. Boils and carbundes
3. Tuberculous lymphadenitis
4. Hypertrophic prostatic gland
C. Female Problems
1. Mastitis
2. Premature menstruation
3. Delaycd menstruation
4. Leucorrhoca
5. Dysmenorrhea
6. Insuffidency of postpartum milk secretion
7. Lactadon cessation
D. Childhood Problems
1. Chicken pox
2. Eczcma
3. Anorcxia
E. Problems of Eyes, Nose and Throat
1. Fishbonc in throat
2. Epistaxis (nasal bleeding)
3. Sty
4. Redcye
5. Running nose
6. Sore throat
Vn. COMMON MEDICINAL FOODS
A. Plants
1. Chinese onion (shallot)
2. Garlic
3. Coriander (Chinese parsley)
4. Chinese chives
5. Celery
6. Cogongrass root
7. Spinach
8. Purslanc
9. Peppcrmint
10. Capillary artemisia
11. Auncular auricular-jade (an edible fungus)
12. Cinnamon bark
13. Tea
14. Scawced
15. Kelp
16. Laver
B. Roots and Stems
1. Ginger
2. Lily
3. Sweet potato
4. Potato
5. Water chestnut
6. Polygonum multiflomm (the tuber of multiflower knotweed)
7. Tiaro
8. Alli macrostcm's bulb
9. Chinese yam
10. Tumip
11. Carrot
12. Wild rice stem
13. Sugar canc
14. Lotus root
15. Onion
C. Flowers, Seeds, Gourds and Fruits
1. Osmanthus flower
2. Chrysanthemum
3. Day lily
4. Tomato
5. Peanut
6. Red bean
7. Hyacinth bcan
8. Cowpea
9. Broad bean
10. Black bean
11. Green bean
12. Soybean
13. Palm starch grain
14. Husked sorghum
15. Maize
16. Wheat
17. Barley
18. Rice
19. Chestnut
20. Fruit of Chinesc wolfberry
21. Fmctus Amomi
22. Pepper
23. Chilli
24. Chinese prickly ash
25. Aniseed
26. Clove
27. Olive
28. Sunflower
29. Seeds of Job's-tears
30. Hawthom
31. Sesame
32. Eggplant
33. Calabash
34. White gourd (wax gourd)
35. Pumpkin
36. Watermelon
37. Dark plum
38. Chinese dates (including wild jujube)
39. Pear
40. Persimmon
41. Loquat
42. Tangerine
43. Banana
44. Pomegranate
45. Almond
46. Papaya
47. Gingko
48. Walnut
49. Mulberry fmit
50. Dried longan pulp
51. Grapc
52. Guava
53. Bitter gourd
54. Carambola
55. Betel nut
56. Cucumber
D. Meat, Fowl and Seafood
1. Chicken
2. Duck
3. Sparrow
4. Cormorant
5.Pig
6. Sheep
7. Cow
8.Dog
9. Rabbit
10. Carp
11. Cuttlefish (Inkfish)
12. Snakehead fish
13. Finless eel
14. Loach
15. Tonoise
16. Soft-shclled turtle
17. Freshwater clam
18. River snail
19. Oyster
20. Jellyfish
E. Processed Foods and Flavourings
1. Salt
2. Alcoholic drinks
3. Vinegar
4. Processed soybean
5. Scorched rice crust
6. Sugar
7. Honcy
Appendix 1. Manifestations of Cold, Heat, Deficiency and Exccsscs
in Traditional Chincse Medicine
Appcndix 2. Manifestations of Excess and Defidency in Blood and
Vital Energy (qi)
Appcndix 3. Nature of Everyday Food (in alphabetical order)
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