‧利用食物防治疾病,在中國已有數千年歷史。食物藥源,到處可見,不論瓜果蔬菜,還是糧食肉蛋,既可食用,又能入藥,具有安全可靠,簡單易行的特色。 ‧本書用數百張彩圖和簡明扼要的文字,深入淺出的紹了達三百種「食用的藥物」,取這些飲食物料作為輔助治療劑或食療品,都能收到恢復健康,促進病體痊癒的效果。 ‧本書原作者是譽滿港澳的已故著名中醫鍾庸先生,有豐富的臨床經驗。原書出版多年,現今再經本草學及食療專家關培生先生對全書作修訂,在考核名實,評述氣味功能,解說食療功效和闡釋實際應用方面都作了嚴謹的校勘,使全書更具科學性,並充份反映了目前食療研究的成果。 ‧本書附錄了常用食療方及百餘種常見食物的詳細營養成份分析表,具有相當高的參考價值。
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