Cereals in clinical nutrition for type 2 diabetes mellitus from the standpoint of modern and traditional dietetics

Cereals in clinical nutrition for type 2 diabetes mellitus from the standpoint of modern and traditional dietetics

AUTHORS : Sharafetdinov H.H. | Plotnikova O.A. | Kiseleva T.L. | Kochetkova A.A. | Kiseleva M.A.

RELEVANT UNIVERSITIES : Federal Research Center for Nutrition, Biotechnology and Food Safety, Moscow
YEAR : 2018

 

SUMMARY
The review is devoted to the peculiarities of the use of cereals in type 2 diabetes mellitus (DM) from the standpoint of theoretical concepts of
various traditional medical systems and from the point of view of modern dietetics in a comparative aspect. It has been shown that in modern
medical practice, the biological effect of cereals in diabetes is assessed mainly in accordance with the action of the macro and micronutrients they
contain. At the same time, the causes of this disease are not taken into account, due to violations of the energy potential of the body, in particular,
the depletion or decrease in the quality and / or quantity of the vital energy Qi. Modern dietetics also does not take into account the so-called
“special properties” of cereals, known from traditional medicine: Character (usually “warm” or “neutral”), Taste (usually “sweet”), Action (usually
“nourishing”,

 

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