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              Section 2 Dietetic Compatibility and Incompatibility
               中醫(yī)學(xué) 
              
				
              
 
					 
                      DuringnursingofpatientsTCMattachesimportancetoselectingfoodforpatients,dieteticcompatibilityandamoderateamountoffoodforeachmeal.TCMconsidersthatfoodsaredifferentinnature:cold,hot,warmandcool.Inaddition,thefiveflavours,namely,sour,bitter,acrid,salty,sweet,    （共 1915 字）      [閱讀本文] >> 
              

				 
              
				 
				
				
              
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