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因时而烹,适时而调,这是我国中医饮食养生的重要内容之一。一年之中,有春、夏、秋、冬之变更;气候有温、热、冷、寒之差异,人体阴阳气血亦有消、长、盛、衰之不同。为了调整机体适应自然之变化,烹调饮食应当注意适当调节。《饮膳正要》中说:“春气温,宜食麦以凉之;夏气热,宜食菽以寒之;秋气燥,宜食麻以润其燥;冬气寒,宜食黍以热性治其寒。”《周礼·天官》也说:
Cook from time to time, timely and tune, this is one of the important content of Chinese diet regimen. One year, there are changes in spring, summer, autumn and winter; the climate has the difference of temperature, heat, cold and cold. In order to adjust the body to adapt to the changes in nature, cooking and eating should pay attention to proper regulation. “Diet is about” said: “spring temperature, should eat wheat to cool; summer heat, should eat cold food;; autumn air dry, Yi Ma to Run its dry; winter cold, Yi Shi Millet to heat its cold. ”“ Zhou court official ”also said: