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Bao Shan-Fen
THE FUNCTION
OF FOOD
ITEMS
AND
THE LIMITATIONS
OF
MODERN NUTRITIONAT
KNOWHOW
Many
countries
traditionally
integrate medication and nutrition for
health. ln China, the prevalent lood
therapy has represented the oldest
application of
nutritional
know
how, e.9.,
for
minor
ailments,
the
recommen
dation
is
food therapy before medicine.
Europe in
the
16th
Century
saw the
derivation
of
"Arcanum"
from
natural
plants, e.9.,
opium extraction from
poppy
by an
alchemist Paracelsus. The
discovery of early antibiotics (penicillin)
after the 2nd
world
war also
over-
whelmed
the world.
1996/7 saw the
announcement by
the
Division
of
Cancer
Prevention
and
Control (of the
US National lnstitute of Health): as the
etficacy of lung cancer prevention
by
beta-carotene and
vitamin
C was sub-
optimal, food additives for preventing
cancer
were
not recommended. The
UICC
(lnternational
Union Against
Cancer)
also
recommended food for
cancer prevention. Many bio-active
substances
in
lood, e.9.,
oligosaccha-
ride sugar, lentinan
polysaccharide,
flavonoids, chlorophyll,
lycopene, etc.,
have
such lunctions. ln
USA,
alterna-
tive
medicine develops rapidly
with
Chinese medicine as a mainstream as
its value is progressively recognized.
Chinese food therapy
is
best
mani-
fested in soybean that decreases the
risk
of
both heart
disease
and cancer.
Even
the
US Food
&
Drug
Administra-
tion recognizes soybean
as
a
functional
food item with documented physiologic
efiects.
Thus,
modern technology con-
firms the
Chinese
concept of
food
therapy.
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