作者简介：

         刘兴烈，中山大学附属第六医院硕士研究生导师，中医学博士，中医师承中国首届国医大师周仲瑛教授（南京中医药大学），中国中医药学会亚健康分会副主任委员、中国中医药学会治未病与亚健康分会副会长、中华中医药中药实验药理分会常务委员、世界中医药学会联合会肿瘤外治法专业委员会常务理事、广东省药理学会中药药理专业委员会常务委员。

         张诗军，中山大学附属第一医院，博士研究生导师，医学博士，广东省名中医。中国中西医结合学会理事，广东省中西医结合学会副会长,中国抗癌协会肿瘤营养与支持专业委员会中西医结合学组副主任委员，广东省中西医结合学会亚健康专业委员会主委, 广东省中医药学会肝病专业委员会副主委，世界中医药联合会体质专业委员会理事。德国杜伊斯堡－埃森大学医学院访问学者。

内容简介：

         本书主要分上篇、下篇、附篇三部分。上篇，主要从药膳之道、认识太极阴阳五行等方面阐述了药膳基础理论和基本知识。下篇，纲举目张，重点介绍了常见食材和“药食两用”中药的性味、归经、主要功效、适应证、用法，并提供了大量的具有可操作性的药膳处方。附篇，介绍了我国首届国医大师、著名中医学家周仲瑛教授的部分“原汁原味”药食病案。

编辑推荐：

         本书内容丰富、通俗易懂，具有较高的实用价值和较好的可操作性。开篇对中医太极、阴阳、五行等中医基础理论的介绍十分精彩，结合天干地支等时空关系，进行深入浅出地论述；下篇收集各类药膳方，纲举目张，可供读者酌情选用；附篇为国医大师周仲瑛的病案集，编者对每一病案给予透彻的点评，便于读者对国医大师处方用药思路的理解。该书为中医师研修教材，兼具实用参考书的特性，对中医学生、中医药工作者及广大读者均具有较高指导意义。

目录

上篇 导论

第一章　药膳之道········································································003

第一节　如何理解“药膳之道”····················································· 004

第二节　如何研习药膳古医籍······················································· 005

第二章　认识太极阴阳五行····························································008

第一节　溯本求源，熟谙太极······················································· 008

第二节　阴阳五行，大道至简······················································· 010

第三节　通晓时空······································································ 030

第四节　明了天地人万物相应······················································· 038

第三章　逐层参透脏腑经络····························································042

第一节　手太阴肺经及皮部·························································· 043

第二节　手阳明大肠经及皮部······················································· 044

第三节　足阳明胃经及皮部·························································· 045

第四节　足太阴脾经及皮部·························································· 047

第五节　手少阴心经及皮部·························································· 048

第六节　手太阳小肠经及皮部······················································· 049

第七节　足太阳膀胱经及皮部······················································· 050

第八节　足少阴肾经及皮部·························································· 052

第九节　手厥阴心包经及皮部······················································· 053

第十节　手少阳三焦经及皮部······················································· 054

第十一节　足少阳胆经及皮部······················································· 055

第十二节　足厥阴肝经及皮部······················································· 057

第十三节　督脉及皮部································································ 058

第十四节　任脉及皮部································································ 059

第四章　药膳为什么能调理身体······················································060

第一节　食材的整体性································································ 060

第二节　食材的四气五味与五行、五脏的关系·································· 061

第三节　食材的其他自然属性······················································· 065

第四节　食材的行走路径····························································· 068

第五节　道地食材与顺时采摘食用················································· 072

第六节　食材的人工属性····························································· 074

第七节　重视大自然的力量·························································· 079

第八节　药膳的特点、分类及应用原则··········································· 085

第九节　食材的配伍··································································· 097

第十节　禁忌············································································ 100

第五章　明确药膳食谱与食材的关系················································ 108

第一节　君臣佐使······································································ 108

第二节　用食材如用兵，用药膳食谱如用阵····································· 111下篇

下篇 常用药膳原料与药膳配方

第六章　常见谷豆类药膳······························································· 117

第一节　糯米类········································································· 117

第二节　小麦类········································································· 120

第三节　马铃薯类······································································ 122

第四节　黄豆类········································································· 124

第五节　绿豆类········································································· 128

第六节　豆腐类········································································· 129

第七章　常见蔬菜、野菜类药膳······················································ 131

第一节　冬瓜类········································································· 131

第二节　丝瓜类········································································· 139

第三节　南瓜类········································································· 147

第四节　黄瓜类········································································· 150

第五节　西葫芦瓜类··································································· 160

第六节　苦瓜类········································································· 161

第七节　葫芦瓜类······································································ 169

第八节　西红柿类······································································ 172

第九节　旱芹类········································································· 176

第十节　水芹类········································································· 177

第十一节　苋类········································································· 178

第十二节　黄芽白菜类································································ 178

第十三节　菘菜类······································································ 180

第十四节　甘蓝类······································································ 180

第十五节　菠菜类······································································ 181

第十六节　蕹菜类······································································ 183

第十七节　韭菜类······································································ 184

第十八节　金针菜类··································································· 185

第十九节　莴苣类······································································ 190

第二十节　茼蒿类······································································ 191

第二十一节　芥菜类··································································· 191

第二十二节　莙荙菜类································································ 192

第二十三节　冬葵叶类································································ 193

第二十四节　落葵类··································································· 194

第二十五节　芫荽类··································································· 196

第二十六节　椿叶类··································································· 197

第二十七节　枸杞子叶类····························································· 198

第二十八节　蕨类······································································ 199

第二十九节　苜蓿类··································································· 200 

第八章　常见果品类药膳·······························································202

第一节　苹果类········································································· 202

第二节　香蕉类········································································· 204

第三节　菠萝类········································································· 205

第四节　葡萄类········································································· 206

第五节　无花果类······································································ 207

第六节　草莓类········································································· 209

第七节　芒果类········································································· 210

第八节　栗子类········································································· 211

第九节　落花生类······································································ 212

第九章　常见禽肉类药膳······························································· 213

第一节　鸡类············································································ 213

第二节　鸭肉类········································································· 220

第三节　鹅肉类········································································· 223

第四节　鸽肉类········································································· 225

第五节　鹌鹑类········································································· 226

第六节　燕窝类········································································· 227

第十章　常见畜肉类药膳·······························································229

第一节　猪类············································································ 229

第二节　野猪肉类······································································ 241

第三节　牛类············································································ 242

第四节　羊类············································································ 247

第五节　狗肉类········································································· 249

第六节　兔肉类········································································· 251

第七节　猫肉类········································································· 253

第八节　鹿肉类········································································· 254

第九节　驴肉类········································································· 255

第十一章　常见奶蛋类药膳····························································257

第一节　鸡蛋类········································································· 257

第二节　鸭蛋类········································································· 259

第三节　鹅蛋类········································································· 260

第四节　鸽蛋类········································································· 260

第五节　牛奶类········································································· 263

第六节　羊奶类········································································· 264

第七节　马乳类········································································· 265

第十二章　常见水产类药膳····························································267

第一节　鲤鱼类········································································· 267

第二节　鳖类············································································ 269

第三节　龟类············································································ 271

第四节　海带类········································································· 272

第五节　紫菜类········································································· 274

第六节　蟹类············································································ 275

第七节　对虾类········································································· 276

第八节　海参类········································································· 276

第九节　乌贼鱼类······································································ 278

第十节　海蜇类········································································· 279

第十一节　石首鱼类··································································· 280

第十二节　带鱼类······································································ 281

第十三节　牡蛎肉类··································································· 282

第十四节　文蛤肉类··································································· 284

第十五节　泥鳅类······································································ 285

第十六节　鳝鱼类······································································ 286

第十七节　鳜鱼类······································································ 287

第十八节　鲫鱼类······································································ 288

第十三章　常见调味品、其他佐料药膳·············································290

第一节　常见蔬菜类调味品·························································· 290

第二节　常见中药类调味品·························································· 292

第十四章　常见中药食物类药膳······················································298

第一节　常见补虚类··································································· 298

第二节　平肝熄风类··································································· 322

第三节　安神类········································································· 323

第四节　止咳平喘类··································································· 325

第五节　化痰类········································································· 326

第六节　活血化瘀类··································································· 328

第七节　止血类········································································· 331

第八节　消食类········································································· 332

第九节　理气类········································································· 334

第十节　温里类········································································· 336

第十一节　化湿类······································································ 337

第十二节　祛风湿类··································································· 339

第十三节　解表类······································································ 342

第十四节　清热类······································································ 344

第十五节　其他类······································································ 349

附篇 药食病案选

案一　慢性阻塞性肺病，咳喘案···················································· 355

案二　疑肺心病，咳喘案····························································· 357

案三　喘证案············································································ 359

案四　支气管扩张，咯血案·························································· 362

案五　支气管哮喘，哮病案·························································· 364

案六　虚体感冒案······································································ 367

案七　肺痨，肺结核案································································ 368

案八　慢性支气管炎，内伤咳嗽案················································· 369

案九　冠心病，胸痹案································································ 371

案十　慢性心力衰竭，心衰案······················································· 375

案十一　房颤，心悸案································································ 377

案十二　心动过缓案··································································· 385

案十三　房性期前收缩案····························································· 387

案十四　原发性高血压································································ 390

案十五　眩晕、心悸案································································ 398

案十六　多病丛集案··································································· 400

案十七　尿路结石，石淋案·························································· 406

案十八　慢性肾盂肾炎，腰痛案···················································· 407

案十九　糖尿病肾脏疾病并冠心病介入术后，消渴肾病并胸痹案·········· 409

案二十　过敏性紫癜性肾炎，血证案·············································· 411

案二十一　系统性红斑狼疮性肾炎，邪毒肾病案······························· 413

案二十二　慢性前列腺炎，淋证案················································· 416

案二十三　前列腺增生症、脑梗死，癃闭、中风案···························· 418

案二十四　病毒性肾炎，尿血案···················································· 420

案二十五　生殖膀胱炎，经行血淋案·············································· 421

案二十六　慢性肾炎，慢肾风案···················································· 424

案二十七　肾病综合征，水肿案···················································· 427

案二十八　IgA 肾病，腰痛案······················································· 428

案二十九　高血压肾病并糖尿病，眩晕、消渴、尿浊案······················ 430

案三十　慢性肾功能衰竭，溺毒案················································· 431

病案研习小结············································································ 444

主要参考书目··············································································445

精彩章节截取：

第七节　重视大自然的力量

       《黄帝内经·素问·宝命全形论》指出：“天覆地载，万物悉备，莫贵于人。”“夫人生于地，悬命于天，天地合气，命之曰人。”可见，人是最宝贵的，需要呵护。如何呵护？精研医术。养身是医术的具体体现，实际上就是求助于自己的饮食调养。饮食调养，离不开大自然。大自然已经告诉人类，地球上任何角落的自然之物无论草木，还是虫鸟，包括食材原料，其变化都与地球公转、自转，以及日月星辰有关。大自然对人类格外恩赐，恩赐给人类的东西远远多于其他动物，可以说人类是万物之贼，但唯有中华民族用天地人物四者合一的整体论思想指导养身，重视大自然的力量。

        中华民族是敬畏大自然、重视大自然力量的民族，创造了天人相应理论。天人相应理论，主要体现于万物同源、同气相求、体用一源无间三个方面。万物同源：人与万物，是自然界的组成部分，必须遵循自然界万物运行的规律；人与万物，和谐相处共存，相互进行物质与能量交换。例如稻谷生长于热带雨林气候区、热带季风气候区、亚热带季风气候区等，与该气候区的生命个体，都秉天地阴阳之气而生，都遵循大自然生命自然规律。稻米，色白应肺，属金，性凉，养育该地区人群，清该地区人群多余之阳热之气。稻秆、稻根须有清热养阴生津的效果，煎汤所制之茶，也符合该地区人群普遍阳热体质。人以天地之气生，四时之法成。日常生活中，应全面认识天地自然与人事的变化规律，在使用食材时应该顺应天地自然规律，从而达到最佳的养身效果；食材是天地造化的结晶，天地之气的变动必然影响到食材的效果，故《黄帝内经·素问·至真要大论》提出“司岁备物”的要诀，其大意是使用食材等，应当依据食材原料的生长年份与气候。食材的性能与生长、采集的季节气候紧密相关。

         同气相求：人与食材等都秉受天地之气而生，都是生命的个体，故动植物具有与人类相似的生理与病理过程。当人体或动物出现疾病的时候，会本能地利用某些植物或动物的相应部位所蕴含的特异的“气”，去补充所缺失的“气”，或纠正某些部位的病气，从而发挥调治作用。例如小儿遗尿，可用炖猪膀胱桑螵蛸汤。再如，同样是雨水，立春的雨水与立冬后10日至小雪时段的雨水作用大不一致。立春的雨水秉受春天升发之气，可以用来炖人参、黄芪、五指毛桃等升提中气的药食同源之品，可以预防中气下陷证。立冬后10日至小雪时段的雨水，又称液雨水，百虫饮之皆伏藏，用之烹调食材，有辅助杀虫的效果。《温病条辨》指出：“治上焦如羽（非轻不举），治中焦如衡（非平不安），治下焦如权（非重不沉）。”由此得到启发，质地轻清的食材属阳而上浮，质地重浊的食材属阴而下沉。菊花、薄荷、紫苏叶质地轻清，上浮而走肺，用之为食材，起码有预防外感风邪之效。醋龟甲、醋鳖甲为重浊之物，下趋而走肾。这些都是同气相求理论的具体应用。

      体用一源无间（出自《易传》：“至微者，理也；至著者，象也。体用一源，显微无间。”）：揭示了体与用的辨证关系。运用“体用一源无间”理论，可以探究食材的功效，主要从四方面着眼。一是依据食材的形体探究其功用。例如做豆腐使用的熟石膏，是由生石膏火烧煅制而成，有咸涩味，而生石膏，色白，晶莹剔透，是能够起死回生的四大药（人参、大黄、附子、石膏）之一。“石膏”之“石”字，意指石膏是一质地较重的石头，能往身，尤其在头上。肺在脏腑中位置最高，有华盖之称，五脏六腑所有的火，肺都要承受；胃，为多气多血之腑，也容易生火。五脏六腑之火，都会影响肺及胃。然肝升肺降、脾升胃降，构成机体升降浮沉的生理循环。肺气与胃气以下降为顺，若邪火太过，肺胃之气降之不及，肺胃之火象就明显。石膏能镇降肺胃之火，火随之而降，顺应肺胃之气而下降。“石膏”之“膏”字，有滋润的意思，润就能生津。虽然后世许多医家认为生石膏大寒，但《神农本草经》则说生石膏微寒，到底是微寒还是大寒？生石膏有大寒之体，但兼具有发散为阳的辛甘之味，使生石膏大寒之性往外散发，故有微寒之用。二是从食材体质探讨其功用，例如燥性食材得天气多，能调养湿性之体；润性食材得地气多，能调养燥性之体。三是从食材之质地轻重探讨其功用，如薄荷、紫苏叶质地轻，有发表去实的效果。四是依据食材之体，探究食材作用的选择性。调养上部，当用食材头部；调养中部，当用食材身部；调养下部，当用尾部。学习药膳要有一种开放、灵通的心态，不应把食性看得太死，食性就像人的性格那样。比如石膏用对路了，就是微寒，反之就是大寒。