谈营养素、ATP和中医营卫学说

On Nutrients, ATP and Traditional Chinese Ying Wei Theory

中国近代营养科学是在鸦片战争以后,从西方传入的,这已是学界的共识,而体系相对完整,内容日臻完善的现代营养科学,中西双方几乎是同步前行的,但由于国力和队伍的差异,当现代营养科学研究深化到生物化学和分子生物学阶段时,我国的整体研究实力还是远远落后于西方的。至于在科学普及的层次上,许多与现当代营养科学密切相关的科学概念和科学理论,诸如ATP之类,在烹饪和食品界,还知之甚少。尤其在烹饪界,上世纪八十年代的“烹饪热”中,出于民粹心态的泥古情结,在没有认真研读中医经典古籍的情况下,竟然把古人推崇的食物结构当作中国传统的营养学说而大肆宣扬了几十年,至今在若干中医饮食保健或传统营养之类的书籍中,极少有系统介绍营（荣）卫学说的章节。对此,笔者过去曾发发表过相关议论,在本文中还要作进一步阐述,并对营卫学说作近代科学的解读。

It is widely acknowledged that modern nutrition science was first introduced into China ＂after the Opium War of 1840. As to contemporary nutrition science of comparatively complete system and content, both China and the West started at approximately the same time. When this science came to the era of bio- chemistry and molecular biology, China began to lag behind due to lack of comprehensive national strength and professional researchers. To people involved in food and cooking, the situation was worse as other ideas and theories of contemporary nutrition science, such as ATP, were even less known. A bad ex- ample was the ＂culinary rush＂ in the 1980s where ancient Chinese food structure was mistakenly regarded as traditional Chinese nutrition science due to lack of careful study of traditional medicine literature. This mistake lasted for decades and, as a result, a commonplace phenomenon today is lack of discussion of the ying wei theory even in books about food, nutrition and health. Regarding this topic I have published a few articles for the past years and in the present paper I will likewise devote some space to it in addition to my interpretation of the ying wei theory from the perspective of modern science.