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The Journal of Internal Korean Medicine 2003;24(2): 233-248. |
| 위·십이지장궤양의 食療方法에 관한 연구 |
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| A study of dietetic on the gastric & duodenal ulcer |
| Tae-Hyeun Baek |
| Department of Internal medicine College of Sangji Oriental Medicine |
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Received: February 26, 2003, Accepted: April 10, 2003, Published online: June 30, 2003. |
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| ABSTRACT |
Objectives:
This research examined about dietary therapy on the gastric & duodenal ulcer based on the literary findings, for clinical treatment and prevention of the gastric & duodenal ulcer.
Methods :
This Research examined on histories, compositions, applications, and effects of dietetic on about 200 cases of dietary therapy of the gastric & duodenal ulcer from recent Chinese literatures
Results:
1. Various vegetables, animals and mineral materials including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, medicinal wine, cake, tea, paste and gelatin and etc. 3. Frequently used materials were cuttle fish bone, Bletillae rhizoma, oyster shell, egg shell, sugar, aloe, licorice, lily, red jujube, and pig stomach. 4. Four properties of cold, warm, cool and hot were equal in frequencies. Most common tastes were sweet and bitter.
Conclusion:
Though dietary therapy for the gastric & duodenal ulcer is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and chinese herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the gastric & duodenal ulcer. |
| Key words:
dietary therapy, gastric & duodenal ulcer, four properties, five tastes |
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