How to understand the formulation principles of nutraceutical recipes?

Cooking is the main way to achieve dietary health care, and TCM dietary health care is a discipline with strong application and practice. Its practicality and applicability determine that it must be combined with Chinese cooking, and it can really play its due role through daily eating activities. The exquisite skills of Chinese cooking have not only won a high reputation for Chinese cooking in the world, but also combined the theory of Chinese medicine diet and health care with Chinese cooking skills, and provided very favorable conditions and a broad world for the application and practice of Chinese medicine diet and health care theory.

Therefore, the study and popularization of dietary health care must also pay attention to and strengthen the research on Chinese cooking and the application of dietary health care practice, such as the characteristics of various cooking raw materials, the compatibility habits of cooking raw materials, the design of menus or recipes, heating and seasoning methods, folk snacks, local specialties and the dietary customs of various regions, especially the influence of different cooking processing methods and the use of condiments on dietary health care.

To sum up, under the influence of the traditional Chinese ideology of "medicine and food homology" and "medicine and food for the same use", the theory of TCM diet and health care is used to guide the practice of Chinese cooking, which promotes the development of Chinese cuisine and constitutes the greatest feature of Chinese cooking. The combination of Chinese cooking and the theory of TCM diet and health care provides conditions and ways for the application and practice of TCM diet and health care theory. The two are combined, intersected, and penetrated into each other, and they influence and promote each other, so that both Chinese medicine diet and health care and Chinese gastronomy have been greatly developed and improved.

For health care, you may wish to try to consume some spirulina tablets, the health benefits of spirulina have been widely recognized by people and have a bright future.

The main thing about food is nutrition. In fact, Chinese medicine has long recognized that food is not only nutritious, but also cures diseases. For example, the modern physician Zhang Xichun once pointed out in the "Records of Medicine in the West":

Food" is taken by the sick not only to heal the sick, but also to satisfy hunger; Not only can it satisfy hunger, but it can also be palatable, and it can be used to treat the symptoms, and the disease will gradually heal, that is, the symptoms will not be right, and there will be no other problems" This is the principle of health care.

From the standpoint of dietary health science, the basic principle of cooking is cooking.

From the standpoint of dietary health science, the basic principle of cooking is to master the heat.

This question is very professional, let's talk about it together: Now the health tea on the market is very colorful, most of them are fake and true, and the formula has no principles without being tested, usually as long as it is normal, it is okay to drink as much as you want, because the health care is usually just to add some relatively fragrant reeds, because Chen, chrysanthemum and other cool and fire-resistant medicinal materials, and what is more terrible is that many of them are doing propaganda under the banner of the Institute, I think the principle of material selection should follow the following articles: First of all, it should be based on the formula formulated is cold, It is still cold, or warm, Hu and Ye can choose materials, because the same kind of health tea should be divided into cold and warm, some people need to use the effect of cold is better, and some need to use the temperature better.

The second is the selection of tea materials, should be medium pants shouting above the tea, the quality of tea is directly related to the effect of the process of taking this formula, the selection is too poor just to the expected effect, too good just the cost is too high. Third, it is best not to use additives, and now many health teas have added flavors. Recently, no matter what the recipe is, it should follow certain principles of traditional Chinese medicine.

How to understand the overall diet and health crown? I think that with the improvement of people's living standards, more and more attention is paid to this kind of diet.

Tell her to tidy up. This holistic health care is mainly emphasized to be healthy in a way that must be thought of.

Speaking of understanding the overall diet and health care officer, I think that this concept of diet and health care has changed more and more as everyone values it.

1. Jing Confucius said: "You don't get tired of eating, and you don't get tired of fine." This reflects the ancestors' awareness of the quality of food.

Of course, this may only be confined to certain aristocratic classes. However, as a cultural spirit, this kind of boutique consciousness has become more and more extensive and deeply penetrated and implemented in the whole process of food activities. The selection of materials, cooking, compatibility and even the eating environment all reflect the word "fine".

2. One of the important reasons why American Chinese food can conquer the world is that it is beautiful. This kind of beauty refers to the perfect unity of the form and content of Chinese food activities, and refers to the aesthetic pleasure and spiritual enjoyment it brings to people. The first is the taste.

Mr. Sun Yat-sen said that "if the taste is not good, the cooking technique is not good", and regarded the aesthetics of "taste" as the first meaning of cooking.

3. This is a summary of the social and psychological function of Chinese food culture. Eating and drinking cannot be simply regarded as a medium of emotional communication between people, and it is a unique social activity. While eating, chatting, you can do business, exchange information, and interviews.

Friends clutch, sent to usher, people are accustomed to expressing farewell or welcome at the dinner table.

4. Etiquette refers to the etiquette of eating and drinking. Chinese food pays attention to "etiquette", which has a lot to do with our traditional culture. Birth, old age, sickness and death, sending to usher, and worshipping gods and ancestors are all rituals.

In the Book of Rites and Rites, it is said: "At the beginning of the husband's ceremony, the beginning of food and drink. There is hardly a page in the "Three Rites" that does not mention the wine and food in the sacrifice.

The integration of food and medicine: the four basic theories of traditional Chinese food culture formed the earliest theoretical content. Its symbols are "Shennong's Materia Medica" and "Yellow Emperor's Neijing, Suwen".

Diet and health: One of the four basic theories of traditional Chinese food culture, formed in the pre-Qin period. Diet and health preservation is the result of the long-term development of the theory and practice of the integration of food and medicine, and is the theory and practice aimed at achieving the goal of health and longevity through dietary conditioning in a specific sense.

His thoughts are embodied in the Materia Medica of Shennong, the Yellow Emperor's Neijing, Suwen and other works of materia medica.

This taste proposition: pay attention to the natural taste of raw materials and pay attention to the exquisite taste of food, which is a principle that has been clear and constantly enriched and developed by the Chinese national food culture very early. There are many records of this in the pre-Qin classics, and the book "Ben Wei Chapter" of the book "Lü's Spring and Autumn Period", written at the end of the Warring States Period, concentrates on the principle of "taste".

Confucius and Mencius's esophagus: one of the four basic theories of traditional Chinese food culture, formed in the pre-Qin period. First of all, the basic style and principled tendencies embodied in the views, thoughts, theories and practices of Confucius and Mencius's food life, that is, Confucius's "two never get tired, three moderate, and ten do not eat" and Mencius's food aspirations, food gong, and food virtue.