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近十年来,日本盛行五行蔬菜汤,对预防疾病、提高自身免疫力和抗病力有显著的效果。它由牛蒡、白萝卜、白萝卜叶、胡萝卜、香菇按一定比例配合煮成。青色的白萝卜叶养肝、红色的胡萝卜养心、白色的白萝卜养肺、黑色的香菇养肾、黄色的牛蒡养脾。常饮能“滋养五脏,强健身体”。按我国传统食疗体系来说,“五行汤”的配比不无道理。祖国医学中早有“五行生克制化”的理论。
In the recent decade, the prevalence of Japanese vegetable soup in five lines has notable effects on preventing diseases, improving their immunity and disease resistance. It consists of burdock, white radish, white radish leaves, carrots, mushrooms cooked with a certain percentage. Green white radish leaves liver, red carrot nourishing heart, white radish Yangfei, black mushroom kidney, yellow burdock nourishing the spleen. Often drink can “nourish the five internal organs, strong body ”. According to China’s traditional diet system, “five elements soup ” ratio is not unreasonable. In the motherland medicine has long been “five elements students restraint ” theory.