中医拔火罐的原理-神秘的起源（终）( 三 )

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Chinese herbology came to widespread attention in the United States in the 1970s. However, the effectiveness of Chinese herbology still remains poorly documented. Some healthcare professionals have concerns about a number of potentially toxic Chinese herbs, and there is some controversy about the animal and human products being used. There have been reports of Chinese herbs being contaminated with drugs, toxins, or heavy metals or not containing the listed ingredients.
「上世纪70年代，中草药开始在美国引起了广泛关注。然而，中国、草药的有效性仍然没有得到充分的证明。一些医疗专业人士对一些可能有毒的中草药表示担忧，而且对使用的动物和人的产品也存在一些争议。有报道称，中草药被药物、毒素或重金属污染，或者并不含有列出的成分。」
In addition, some of the herbs used in Chinese medicine can interact with prescription drugs, have serious side effects, or be unsafe for people with certain medical conditions. Patients should never attempt to take Chinese herbs without proper training or guidance from a licensed practitioner. If they are taking Chinese herbs, they also should ask their primary care provider or pharmacist to check for any potential interactions with their prescription medications.
「此外，一些中药可能会与处方药发生相互作用，而产生严重的副作用，或对患有某些疾病的人不安全。如果没有执业医师的适当培训或指导，患者绝对不要尝试服用中药。如果他们正在服用中草药，他们也应该询问他们的家庭医生或药剂师检查是否与他们的处方药有任何潜在的相互作用。」
What is Chinese Nutrition?
什么是中医营养学？
Chinese nutrition traditionally was thought of as a lifestyle, but now it is considered a mode of dieting rooted in Chinese understandings of the effects of food on the human organism. It became a therapy for westerners because of their poor diet. It was the predominant dietary therapy used before the sciences of biology and chemistry allowed the discovery of present physiologic knowledge. Chinese nutrition was introduced and made popular in the Western hemisphere with the release of the book, The Tao of Healthy Eating, and now is considered alternative medicine.
「中国人的营养传统上被认为是一种生活方式，但现在它被认为是一种饮食模式植根于中国人关于食物对人体影响的理解。因为西方人的饮食不良，它已成为了一种治疗方法。」
「在运用生物学以及化学科学知识发现当前的生理学知识之前，饮食疗法是主要的治疗方法。《健康饮食之道》一书的出版，使中医营养学在西方大受欢迎，标志着它已被认为是一种补充替代医学方法。」
In Chinese nutrition, a balanced diet is one that includes all 5 tastes—spicy (warming), sour (cooling), bitter (cooling), sweet (strengthening), and salty (cooling). Foods that have a particular taste tend to have particular properties. Food items can be classified as “heating” or “cooling,” revisiting the Yin/Yang concept of TCM. The ratio of these tastes is going to vary according to the individual’s needs and the season of the year. Heating foods (cooked, spicy, or red) include red meat, deep-fried goods, and alcohol. TCM practitioners recommend that heating foods be avoided in the summer and they typically use them to treat “cold” illnesses (chills, low body temperature, and anemia). Cooling foods (green, soothing, or sour) include mostly green vegetables. TCM practitioners recommend that cooling foods be used for “hot” conditions (rashes, heartburns, and sore throat). There are no forbidden foods or “one size fits all” diets in TCM.