Chinese dietetic therapy

Chinese dietetic therapy

The nutritional therapy in Chinese Medicine, or simply called food-therapy, was handed down by our ancestors experience after permanent struggle with diseases, and its rewards when applying food as a prophylactic to prevent diseases.

1. Origins

Our countries food-therapy goes back to the Hsia-Dynasty, more than 3000 years ago. Yi-Yi a high minister of the Shang-Dynasty emphasizes decoctions' value, especially as medicaments. In the Tang Ye Lun (discourse about decoctions and liquids) it was just the method of preparing soup that was used to treat diseases. And early in the Zhou-Dynasty the court had already the position of a "nutritionist"in the palace, who had to check the special relations between the nutritional intake and its influence on health' as well as the quality of food - not unlike the work done now by the American Food-Drug-Administration.

In a famous Chinese classic named Qian Jin Yao Fang ( Recepies of thousand gold coins value) one chapter is found especially about therapy with food. The books author compares: "Medicaments are ferocious like soldiers of the high guard, and hence should not be thoughtlessly applied in minor cases." Whereas "Food can dispel harmful influences, bequeath the internal organs, refresh the spirit and replenish the qi and blood."

It also advises: To cure a disease try first dietetics, if this doesn't help you can consider pharmaceutical treatment. He promoted the application of dietetics as well and especially in the geriatric treatments. The book contains food-therapy recipes and supportive nutritional methods and was later supplemented by Zhang Ding and changed to the name Shi Liao Ben Cao ( Materia medica of food therapy), and hereafter considered the basic classic about dietetics.

In another book about old age and its nutrition, called Lao Lao Xuan Nian it is emphasized: Taking medicine to prevent diseases is not as good as preventing diseases by the well chosen foods and beverages." which is such, because the weakness of the old age is often resulting from the deficiency of the stomach and spleen-system and via those geriatric diseases can be prevented and cured as well.

As we can see from these few quotes above, the therapists from past to present have gained a long-term clinical, experimental experience of high value, with its theoretical results in nutritional health care, all in order to keep healthy and defeat aging and prolong life and so providing an abundance of reference materials.

Nowadays the modern medicine and dietetics have risen to an almost perfect degree of theory and application of the food-therapy. The dieteticists methods are based on the traditional origins of food therapy having tested a great amount found in foods chosen to strengthening the aging body and after having researched treatments of old age and prolonging life a lots of therapies spread from this root to benefit our happiness in the present days.

2. Application of the food therapy

I. Supplementive nutrition

The functions of the stomach/spleen system decrease in old age, and the digestion system suffers from weakness, which all often results in a lacks of essential nutritive factors and so finally leads to diseases. with food therapy those malfunctions can be corrected and moreover the necessary factors be reinstalled in order to regain the body's primary strength.

The book Shou Shi Bao Yuan (Longlivety by preserving the source) tells us about a powerful recipe, called Yang Chun Bai Xue Gao (Snow-white Lamb of the YANG Youth) consisting of Fu-ling Indian bread (pachyma cocos, poria), Euryalisseed, Yamaimoroot, Lotosseed*,mixed with rice, glutinous rice, some sugar etc. to form a small cake that, after drying is taken by old people or young women to enhance greatly the strength of spleen and kidney systems.

In order to harmonize functions of distorted organs, the organs of animals are also often used in TCM: Bovines pancreas for diabetes, pigs heart for treating angina pectoris and insomnia or sheep's thyroid glands for hypothyreosis to name a few. This kind of organ "substitute" therapy, also called organ treatment and has undergone clinical research and application with definite success.

*=Chinese names: bai fu-ling, qian shi, huai shan yao, lian rou

II. Harmonizing the equilibrium of organs

If the organs in the body become weaker, it is (as TCM defines) because of a loss of equilibrium between YIN and YANG, being the main reason for any resulting diseases. Food and beverage are able to correct this imbalance, in the same way a treatment should do. So by the right selection of food the organ systems' balance can be regained and it is only then, that a positive result by any treatment can be achieved easily, no matter which kind of therapy is applied.

Food therapy is often applied under varying circumstances of personal constitution, time, and disease. So if there is a "heat"- syndrome (often easily dry mouth, acne, hard stool, deep yellow urine etc.) or "heat" disease, cooling foods will be prescribed, as mung-beans, watermelons, pears, coicis seeds (Yi yi ren) etc. If a "cold"- syndrome is present (cool extremities, fear of cold temperature, diarrhea after eating cooled food etc.) or even a "cold" disease, then warming foods are recommended, such as ginger, garlic, deer meat and walnuts.

Seniors suffer often from vertigo and a dizzy feeling, caused by a YIN-deficiency of liver and kidney systems. In such cases a higher intake of shellfish and seafood is recommended.

Constipation and dry bowels call for more greasy foods containing vegetable oils, like almonds or pine seeds as well as for fibrous plant roots.
If the lung is affected and coughing prevails, white pears, lilly bulbs and ginkgo seeds ( bai xue li, bai he, bai guo) are of good use.

If the heart and the spleen system is deficient, cinnamon and red lychee are very useful. The medicine has to be arranged differently, according to each individuals body-constitution, with principles like "hot treats cold", "cold treats hot" a.s.o. in order to guarantee a predictable outcome of all cases in vivo.

III. Food restrictions for seniors

The term suitable or unsuitable foods is referring to foods with medical properties that can or should be eaten in higher amounts or respectively foods that represent taboos, because of their harmful effects on the patient or the positive result of the therapy, which hence should be eaten only rarely or not at all.

Older persons with weakened spleen and stomach system functions especially after a disease have to pay even more attention to that, a fact, that is already known by the most people, which is why there are two common questions during the anamnesis often asked: What should I eat ? What is bad for me ? Being such shows that many people know about the importance of applied food therapy, and that they are willing to care about it - once they are ill.

A. Classification of foods:

According to TCM food, like medicine can be divided into the characteristics cold-hot-cool-warm, which when applied right, can help the patient to overcome an inclination to or even a manifested disease and thus achieve the same goal which medicaments would.

Here now a listing of often used foods with medical properties and their coresponding temperature-quality:

a. Foods with warming qualities:

Long-yan fruits: Support heart, calms down nervous system, nourishes blood, improves function of the spleen system Lychee fruits: Sweet-warm quality with blood nourishing properties, in the face blood circulation and moistness improves when often eaten.

Sugarcane: Supports the middle-abdomen area, relieves pain, moistens lung system, stops coughing

Lentils: strengthens spleen system, nourishes stomach system, (string beans) transforms, dispells and moisturizes "summer heat" ( shu = overheated system)

Boxthorn: helps digestion, strengthens stomach system, revives and (Shancha) revitalizes blood, transforms stagnation

Walnuts: Supports kidneys, helps the YANG, restrains (overactive) lung system, calms breathing, moistens intestines, improves defecation

Other warming foods

Grainproducts: Noodles, fermented rice, bean pickles, soy sauce, vinegar

Vegetables: Ginger, garlic, onion, chinese chives, coriander leaves, mustard, carrots, jiu bai (a kind of shallots grown covered to remain white)

Fruits: Plums, olives, papayas, black plums, chestnuts, grapes

Sugars: Honey, bleached and raw sugar

Meat: Chicken, duck, fowl, dog, goat, beef, deer, cat

Fish: Silver carp, shad, shrimps, eel, catfish

b. Foods with cooling properties

Euryalis seeds: replenishes spleen system, prevents loose bowels, long application makes body light and improves the qi.

Green mungbeans : clears heat, detoxifies, dispels summer heat (shu), quietens beans the troubled spirit Elocharitis tuberositas

(Water chestnut): dissolves phlegm, disintegrates massed swellings, clears heat, increases secretions, reduces swellings of the thyroid gland

Chrysanthemum flowers : refreshes liver, clears eyes, dispels heat / wind symptoms

Mulberries : nourishes and raises Yin and blood, applied at deplete Yin symptoms of kidney and liver system and for early grey hair

Lilly bulbs : moisten lung system, stop coughing

Kakifruit syrup: clears heat, quiets the troubled spirit, strengthens spleen system, transforms phlegm

Pears : when fresh cool heat symptoms, stop coughing, when cooked nourish the Yin and moisten dryness

Watermelon : quenches thirst, cools heat, dispel summer heat (shu), increases urination; the juice when regularly in high amounts applied cures edema and inflammation of the kidneys

Other cooling foods

Grains : rice, oat, tofu, fermented soybeans, thick soy sauce

Tuberous vegetables : xian cai (kind of spinach), rape, Chinese cabbage, cucumber, bitter gourd, bamboo sprouts, taros, eggplants

Fruits : water caltrops, lotos roots, sugar canes, gingko nuts, dried kakifruits

Game : meat of hare and deer

Sea fruit : eel, frog, lobster, turtle, tortoise, clam, oyster, etc.and misc.

c. Neutral foods ( food with neither hot nor cold properties)

Lotosseed : nourishes heart system, bequeaths mind, improves kidney system, strengthens softened tissue, benefits health of spleen system, stops loose bowels

Euryalisseed: benefits kidney sys., strengthens and clears it, benefits health of spleen system, stops loose bowels (A congee of the two above cures diarrhea and spermatorrhea)

Black seed : nourishes and improves kidney and liver system, moistens of sesame dry bowels and improves their secretion, in order to improve defecation of old people and patients with chronic constipation

Wheat : nourishes heart sys., calms spirit, often with jujube fruits and
liquorice applied for restlessness, insomnia and unquiet dreams. For all post menopausal syndromes, wheat is recommended to be taken in a long term for a very beneficial effect.

Yam root (Yucca): supplements spleen- and stomach- , improves kidney- and lung systems. For prevention of symptoms accompanying diabetes, chronic asthma, coughing children, it should be prepared as tea and drunk twice a day.

Jujube fruit: supplements and improves spleen- and stomach system, nourishes blood, calms spirit

Other neutral foods

Grains : glutinous rice, polished round grained non-glutinous rice (jing mi), black beans, soy beans, peas

Tuberous vegetables: calabash, pumpkin

Fruits : pipa, green plums, peanuts

Game : pork, wild goose (yan)

Sea fruit : carp, cuttlefish

B. Characteristics and taboos of some foods

The characteristics of food and their taboos

The food and beverage that we daily consume (be it of hot or of cold character) should be chosen differnetly according to different constitutions and diseases. Therefore the differnt characteristics and their appropriate and inappropriate applications are listed below:

1. Hot and spicy food:

Onions, ginger, Chinese chives, chili, pepper, etc. which belong to foods with warm/hot characteristics are in small amounts able to increase bowel movement and defecation and hence recommended for patients with deplete and cold symptoms of stomach and spleen systems, suffering from sudden and large watery stools with pain. Eating too much of it can cause phlegm, fire and wind symptoms and harm the eyesight.

Furthermore they should not be consumed by patients with the following diseases:

a. Symptoms of depletion and YIN in kidney and liver systems such as insomnia, hypertension, blurred vision and a hot temper.

b. Blood related symptoms: bleeding pupurea, menorrhagia patients should all eat this food in only small amounts.

c. Phlegm related symptoms: Patients with humid asthma during the hot
seasons bearing a yellowish, tenacious phlegm that is hard to cough out.

d. Eye related symptoms: patients with loss of eyesight, red or bloodshot eyes in relation with high blood pressure, will also find hot and spicy foods to be unsuitable for them in larger amounts.

e. Abscess and furuncle related symptoms: Especially swollen, red and acute periods of carbuncles and furuncles.

2. Fresh and cool food:

All leguminous fruits and raw vegetables, cool drinks, etc. belong to cool-cold foods are able to clear hot and warm symptoms and can increase production of body fluids, hence suit for symptoms like thirst, pain when swallowing, constipation and dark yellow urine.

The are not recommended for patients with depletion and cold caused belly-ache, diarrhea, vomiting etc.

Patient often note that when they drink cooled drinks, cold watermelon or banana etc., they have almost immediately afterwards abdominal pain with an urging bowel-movement that causes them to rush to toilet with a slight diarrhea, which all are indications of an vacuity and deplete stomach and spleen system.

3. Greasy and fat food:

Animal fat and roasted food with rich and heavy taste can produce heat and phlegm and so harm stomach and spleen system. Patients with a feeling of external heat and sudden watery stools in huge amounts should avoid those kind of food. For those with liver diseases, stroke, diabetes, chronic stomach and intestinal diseases these foods are also on the taboo list.

4. Food with high allergenic factors:

Animals including carp, shrimps, scabbard fish (a kind of eel), dog-meat, pork, rooster, beef, pork as well as among vegetables mushrooms, pumpkin, liquorice buds and leaves (huang hua cai), coriander (yuan sui), etc. all belong to phlegm, fire and wind symptom producing food. Patients with Hypertension, corona diseases, artero-sclerosis and such are better not to eat too much of it, since it would increase the fire/wind symptoms present. Eating too plenty of them much can furthermore cause purulent abscissa, urticaria, tuberculosis, hematoemesis and other blood stirring, fiery diseases.

人的相貌自己要負責

人的相貌自己要負責

很多人來看病的時候常問我一個問題，為什麼有的人相貌看起來很莊嚴，有的看起來很漂亮，但有一些人卻看起來獐頭鼠目、或非常醜陋、依我個人的了解，一方面可能由遺傳所造成，但主要由於後天的修行所形成。

中國有句古話，叫做『相由心生』。世界有一句名言是：『一個人要對他四十歲以後的相貌負責。』就是說，人的相貌如何，並不完全取決於遺傳，後天修行相當重要。表情是心靈的反應折射，可直接影響一個人的容顏。所以，養顏必先養心。

養心，首先要不斷學習。當在學習的期間，心境要保持單純，神態要有認真好奇的心。單純的心境和好奇的神態，不是如同心無雜念的孩童嗎?他會引導你的身心接近年輕人。讀書是女人最好的美容劑，一個沒有書卷氣的女人也許很漂亮，但決不會美麗。如能經常欣賞藝術，讓高雅藝術陶冶性情、淨化你的心靈，無形中你的舉手投足之間自然會有一種文化與藝術的神韻。一個經常沉浸在高雅藝術氣氛裏的人，決不會用一種惡劣和低俗的心態對待他周圍的人和事。

養心，還要保持良好的心態，要銘恩忘仇。因為總把別人往壞處想的人一天到晚他絕不會快樂。當一個人在忌妒、誹謗、埋怨、挖苦別人的時候，他的心境決不會是開朗的，表情也會逐漸變成醜陋的樣子。而經常醜陋，會改變他原本端莊的容顏上。所以，受助不能忘，施恩不圖報；以律人之心律己，以恕己之心恕人；心懷善意和感激，多幫助別人，我們就會為自己擁有那麼多的好朋友而感到快樂。千萬不要因貶損別人而弄壞了自己的心境，猙獰了自己的面目。

此外，不要和喜歡搬弄是非、忌妒誹謗別人的人在一起，否則不是被小人讒言壞了心情，就是不知不覺地與之同流合污，而變成有了小人相。所以，遠離小人能耳根清靜、心境氣平，而且不流於低俗。這是何等的重要化妝品也許能光滑我們的肌膚、抹平我們的皺紋，但是假如我們的心境不平和、修養沒提高，那麼我門的神態就像一張『畫皮』。

快樂地迎接每一個早晨，友善地向周圍的親人和同事微笑，無論遇到多大的誤解和不公，只要保持心中的高貴，那麼即使我們滿頭白髮、一臉皺紋，我們也依然美麗年輕。

人參的適應症與禁忌症

人參的適應症與禁忌症

很多病人來看病時候常問人參可不可以吃，在名間流傳人參可治百病但事實上人參有的人可以吃，有得人吃了確有不良的副作用，為了要讓你知道你可不可以吃人參今將其適應症與禁忌症分述如下

人參之適應症：
1. 凡人面白、面黃、面有黧悴者，皆脾肺腎氣不足可用也。
2.脈之浮而孔濡虛大遲緩無力。沉而遲濇、弱細結代無力者，皆虛而不足的病人可用。
3.腎虛氣短之喘促者必用。
4.血壓過低者可用。

人參之禁忌症：
1.火炎氣上，如欬嗽吐痰、吐衂、骨蒸內熱、陰虛火動。
2.痧疹初發，斑點未形，邪熱方熾。
3.面赤面黑者、氣壯神強不可用也。
4.脈弦長緊實、滑數有力者、皆火鬱內實，不可用也。
5.痰實氣壅之喘嗽者勿用。
6.高血壓的人慎服。

長壽與夭折的因緣

Ⅰ：長壽的因緣
1.長壽的因：
(1)要有仁愛心，對人類和動物充滿慈愛。
(2)宅心仁厚，寬于待人。
2.長壽的緣：
(1)規律的生活，適當的運動，均衡的營養。
(2)心平氣和，不動怒。
Ⅱ：夭折的因緣
1.夭折的因：殺害動物，虐待動物…。
2.夭折的緣：時常動怒，暴飲暴食
過度疲倦，結交惡友…。
朋友們如果你想長壽,你就要好好的注意長壽的因與緣
常常自我修練。同時避開夭折的因緣

飲食宜忌建議

很多病人來門診看完病之後都會問我，什麼東西可以吃？什麼東西不可以吃？依中醫「熱者寒之，寒者熱之」的道理
因食物的屬性與人類的體質一樣也有寒、熱、溫、涼的不同應，該以其所勝而糾病之偏，以達到調整的目的。
如熱體熱病宜多吃寒涼食物；寒體、寒病則宜多食溫熱食物。
如何選擇最好的食物之前、先要診斷你本身是屬於熱性或寒性體質?
如何診斷熱性或寒性的體質?
熱性體質：日常容易牙齦虛浮、易長熱瘡、常鼻衄 、易便祕、怕熱，不喜歡吃熱性食物的人。
---陽臟人
寒性體質：喜熱畏冷、腹痛便溏，吃不得寒性食物的人。

依『熱者寒之，寒者熱之』的道理食物的屬性與人類體質一樣，也有寒、熱、溫、涼的不同，應該以其所勝而糾病之偏，以達到調整的目的。如熱體、熱病，宜多食寒涼食物：寒體、寒病則宜多食溫熱食物。熱性與寒性體質宜多食何物?
熱性體質：常易口乾、滿臉青春痘、大便乾燥、小便短 赤等。宜多食寒涼性食物：如薏苡仁、綠豆、梨、西瓜等。
寒性體質：手足冰冷、怕冷、吃冰冷東西常易拉肚子等。
宜多食溫熱食物：如胡桃、生薑、大蒜、鹿肉等。

為了您的健康：請依醫師指示注意飲食：
A. 溫性食物：
麵 、蠶豆 、豆油、 酒醋、 鰱魚、 大蒜、 大蔥 、芥子、 胡蘿蔔 、 橄欖、 木瓜、 烏梅、 栗子、 葡萄、 荔枝、 山楂、 龍眼肉、 蜂蜜 、白糖 、砂糖、 飴糖、 雞肉、 鴨肉、 犬肉、 羊肉、 牛肉、 鹿肉、 海蝦、 鱔魚、 生薑(早上服用)等。
B. 寒性食物：
小米 、綠豆、 豆腐、 豆豉、 豆漿、 莧菜、 油菜、 白菜、 黃瓜、 甜菜、 竹筍、 芋頭、 茄子、 西瓜、 菱、 藕、 甘蔗、 柿餅、 桑椹子、 梨、 菊花、 百合、 兔肉、 鰻魚、 田雞、 螃蟹、 鱉、 龜、 蛤蜊、 牡蠣等。
C. 各種關節痠痛病人：忌食雞肉、酒、酸類食物等。
D. 肝病病人：不能過食糖類、油膩。更不宜多食辛辣食物，如茶、咖啡、辣椒等刺激性食物。
E. 過敏性鼻炎及氣端病病人的禁忌：
1. 寒涼食物如：如白菜、竹筍、豆腐、香蕉、梨、芥菜、香瓜、啤酒、白蘿蔔、白木耳、西瓜、絲瓜、葡萄柚、橘子
2. 易過敏食物：如羊肉、峰蜜、鵝、鴨、臭豆腐、蝦、蟹、芒果、炒蛋、桂圓、荔枝及牛奶少喝。
3. 冰冷食物：如霜淇淋、冰水、汽水。

飲食療法與養生
酸性食物──宜少吃(約占一天總食物的百分之30-40)
(1) 強酸性食物：蛋黃、乳酪、白糖做的西點、柿子、魚子、柴魚。
(2) 中酸性食物：火腿、培替、雞肉、鮪魚、豬肉、鰻魚、牛肉、麵包、小麥、奶油、馬肉。
(3) 弱酸性食物：白米、落花生、啤酒、油炸豆腐、海苔、文蛤、章魚、泥鰍
鹼性食物── 宜多吃(約占一天總食物的百分之60-70)
(1) 弱鹼性食物：紅豆、蘿蔔、蘋果、甘藍菜、洋葱、豆腐。
(2) 中鹼性食物：蘿蔔乾、大豆、紅蘿蔔、蕃茄、香蕉、橘子、南瓜、草莓、黃瓜、蛋白、梅乾、檸檬、菠菜。
(3) 強鹼性食物：葡萄、茶葉、葡萄酒、海帶、海帶芽、綠藻、麥綠素。

正確的飲食搭配是健康的基本要件

Chung Gwo, Professor Dr. Chang

Chung Gwo, Professor Dr. Chang

TCM - Congress Rothenburg 2000/1

Chung Gwo, Chace, Neeb, Noll Opening and Plenarvorträge Andreas Noll Berlin, Growth and responsibility. The tradition of the WORKING GROUP as oldest out and institution for training further in Germany and its value in the continuous quality discussion witness from their sense of responsibility for the level in the practice of the Chinese medicine. Which perspectives for our professionalism arise from this?

Carles Chase The steering of the Qi with the needleThe most important, which we perhaps make with the Akupunktur are the Qi another in addition-moved by one point in the body. However this steering of the Qi is not topic in most Akupunkturtraditionen. In this lecture the historical and practical bases are presented and the meaning of the Qi-steering element and the Qi-river in the Akupunkturparaxis is described.

Gunther Neeb The differentiation of blood stasis, pathophysiology of the Blutstase: In this lecture first with the meaning of the Blutstase at the patient bed one deals; all diseases standing with it in connection are presented. Subsequently, a summary of their diagnosis follows by traditional and western medicine. In the further process of the lecture the therapy of the Blutstase with Chinese medicaments and the Akupunktur is presented.

Professor Dr. Chang Chung Gwo, Taiwan, Chinese with translation (Dolm.: Gunter Neeb) Acute Lumbago and other diseases, which are to be treated well with AkupunkturLumbago is a frequently occurring illness of the daily life. In the western medicine it is treated with bed peace, pain means and Muskelrelaxantien, combined with Physiotherapie.

This is very time-consuming and expensive. The treatment with Akupunktur however is fast, simple and economical. Treatment success is with 92%. Most patients are pain-free after three Akupunktursitzungen without side effects. Professor Chang Chung Gwo deals in his lecture with further, well with Akupunktur which can be treated diseases, like gastroenteritis, sip on, Pharyngitis, headache and smoker curing.

降膽固醇要吃哪些食物較好

膽固醇與三酸甘油脂過高 一般是「吃的東西」出問題同時運動量不足所造成。也有可能因為肝腎機能不全所造成。在日常生活中持之以恆的攝取地瓜葉、酸梅、燕麥、洋蔥、蘋果、鮭魚等食物就可達到降低膽固醇效果。根據捐血中心的資料分析，台灣人的血幾乎都「太油」了，膽固醇與三酸甘油脂過高更是中年人最普遍的問題。其實只要在日常飲食方面加以注意，就可逐漸使血中膽固醇及三酸甘油脂降為正常，其中有哪些食物較具效果今分別介紹如下：
1.早餐吃一碗燕麥粥
每天早餐只吃1碗燕麥粥，持續一段時間就可使血中低密度膽固醇濃度降低，高密度膽固醇上升。燕麥中含有豐富的可溶性及不可溶性纖維，能在腸胃道中阻止膽固醇及脂肪的吸收，因而達到降低血中脂肪及膽固醇的效果。
2.每天常吃碗豆類
豆類都是安全有效的降血脂肪及膽固醇的食物，每天要常吃碗豆類，可以在短時間內使血中低密度膽固醇濃度降低。豆類食品含有多種降膽固醇的有效成分，其中最主要的物質要屬豆類中的可溶性及不可溶性纖維。
3.平常多吃大蒜
平常多吃大蒜，持續一段時間就能使血中低密度膽固醇濃度下降。大蒜不論是生吃或熟吃，在降膽固醇效果上都非常的好，大蒜中的含硫化合物可以直接抑制肝臟中膽固醇的合成，而達到降膽固醇的功效。
4.每天吃半個洋蔥
洋蔥是價廉物美的保健食品，每天只要吃半個生洋蔥持續一段時間，就能使血中的高密度膽固醇濃度增加，並降低血中總膽固醇及三酸甘油脂。洋蔥以吃生效果較好，煮得越久降膽固醇的效果就越差。我的習慣用洋蔥炒蛋每天早上吃。
5.以橄欖油做為食用油
橄欖油可降血中低密度膽固醇，也會讓高密度膽固醇上升，能對心血管系統產生最佳的保護作用。選擇用冷壓方式萃取出的橄欖油最佳。
6.每天吃酪梨或蘋果一個
酪梨中所含的脂肪是單一不飽和脂肪酸，因此對人體非常有益處。蘋果含有豐富的果膠，有降膽固醇的功效。每天吃ㄧ個。
7.有機會多吃清蒸鮭魚
鮭魚含0mega3脂肪酸的量非常高，如果用烤及油炸的方式，容易造成脂肪酸變質，所以最好的吃法是清蒸。此外，吃鮭魚也可以讓血中的三酸甘油脂下降。
8喝薑湯或早上吃生薑片(每天4 ~ 5片 嫩薑)
將曬乾的薑磨成粉沖熱水喝下，薑中的成分「生薑醇」及「薑烯酚」可使高血脂病患中三酸甘油脂的濃度下降，而且也可使低密度膽固醇壞膽固醇的濃度下降。吃生薑最好在早上吃較好因在晚上吃常會有興奮的作用而睡不著
9在菜餚中可添加適量的紅麴
紅麴是古老中國的偉大發明，除了用作調味料和釀酒外，它還有降低膽固醇的醫療作用。科學家發現紅麴菌的成分Monacolin可抑制膽固醇的合成，更進一步發現其抑制膽固醇的合成的機轉。
10可考慮服用保健食品如果要使療效在短期間能明顯看到效果，可以吃壽美降脂ㄧ號膠囊它是天然有效調解異常血脂的天然製劑(LipoCol Forte Capsules, 100% Natural Biotech, An effective and natural way to reduce cholesterol and triglyceride)由壽美藥品股份有限公司出品是我國第一味經過臨床實驗正式通過的藥物及由中天生物科技股份有限公司出品的納豆紅麴都是值得一試的好產品。