EU TCM
中醫食療學
中醫食療學起源於中國古代，與中醫理論密切相關。早在《黃帝內經》中，便已提出「醫食同源」的觀念，強調飲食對健康的重要性。該書中討論了五臟與味道的關係，並指出食物在調理人體機能方面的作用。
隨著時間的推移，食療作為一種重要的養生方式，得到了進一步發展。歷代醫家如張仲景、孫思邈等人，均在其著作中提出了食療的具體應用和理論，形成了一套比較完整的食療體系。
藥補不如食補
中醫對腫瘤病因病機的認識
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四大病因
邪毒結聚
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飲食所傷
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情志鬱結
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臟腑失調
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