Medicinal food has a long history of use in China and is based on the basic theories of traditional Chinese medicine such as Yin and Yang, Qi (vital energy), and blood (related to all internal organs), the Five Elements (metal, wood, water, fire, and earth), the taste (sour, bitter, sweet, spicy, and salty) of medicine and food, the property (cool, cold, plain, warm and hot) of medicine and food, and Gui Jin (channel tropism). Medicinal food uses traditional Chinese medicine (herbs and animals) and common foods as raw materials and cooked together using traditional ways; it has the usual characteristics of food, i.e., color, flavor, taste, and appearance. Medicinal food is applied alone or with medicine to prevent and treat disease, improve health and fitness, and/or prolong the aging process.Medicinal food is divided into several categories based on its health functions and the intended purpose of use. The category of medicinal food that is used for preventing and treating diseases is further divided into a number of subgroups: e.g., diaphoretic treatment of the common cold, laxation, dissemination of body heat, regulation of Qi, regulation of blood; facilitation of expectoration and suspension of coughing, and soothing of nerves.
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