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Section 2 Dietetic Compatibility and Incompatibility
中醫(yī)學(xué)

        DuringnursingofpatientsTCMattachesimportancetoselectingfoodforpatients,dieteticcompatibilityandamoderateamountoffoodforeachmeal.TCMconsidersthatfoodsaredifferentinnature:cold,hot,warmandcool.Inaddition,thefiveflavours,namely,sour,bitter,acrid,salty,sweet,    （共 1915 字）     [閱讀本文] >>

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