Drawing on our research in China’s southern mountains about ethnic medicines,and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan(food and medicine have the same source),this article traces the eventfu...Drawing on our research in China’s southern mountains about ethnic medicines,and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan(food and medicine have the same source),this article traces the eventfulness and powers at play in healing and eating when they are seen as closely related forms of life.Ancient and modern traditional Chinese medicine understandings of flavor are here shown to be a common basis for the healing and harming powers of both food and medicine.The term Wu Wei,or five flavors is explored as both experiences of eating and cooking,and some patterns of qi movement that animate and invigorate the body.Following Vivienne Lo’s term“potent flavors,”practices of harmonizing(He,Tiao He)flavors in Chinese medicine,as in cooking,express a world of natural powers and expert embodiment that goes far beyond mere taste.展开更多
目的:观察五味消毒饮加味保留灌肠在减轻肛瘘术后并发症的临床疗效并探讨其作用机理。方法:在符合纳入标准的病例中选择60例病人,随机分为治疗组和对照组,各30例。两组患者均诊断为低位单纯性肛瘘,并采用低位单纯性肛瘘切开术,术后换药...目的:观察五味消毒饮加味保留灌肠在减轻肛瘘术后并发症的临床疗效并探讨其作用机理。方法:在符合纳入标准的病例中选择60例病人,随机分为治疗组和对照组,各30例。两组患者均诊断为低位单纯性肛瘘,并采用低位单纯性肛瘘切开术,术后换药时分别给予五味消毒饮加味或复方黄柏液各30 m L保留灌肠,每日1次。详细观察创面渗液、色泽、肛周瘙痒情况,并评分,比较腐肉脱落时间、新生上皮出现时间、创面缩小率、创面愈合时间及术后第21天临床总疗效。结果:两组比较,创面渗液情况在术后第7天、第14天治疗组优于对照组,第21天两组无显著差异;创面色泽情况在术后第7天、第14天治疗组优于对照组;肛周瘙痒情况在术后第7天、第14天、第21天治疗组优于对照组;创面腐肉脱落时间及新生上皮出现时间,治疗组均早于对照组;术后第7天、第14天、第21天两组创面缩小率无显著差异;术后第21天两组临床总疗效以及两组创面平均愈合时间均无明显差异。结论:五味消毒饮加味可缩短炎症反应阶段、减少创面渗出、减轻瘙痒症状,可使腐肉尽早脱,促进新生上皮组织生长。展开更多
基金financed by the grant from the ACLS Collaborative Research Fellowship。
文摘Drawing on our research in China’s southern mountains about ethnic medicines,and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan(food and medicine have the same source),this article traces the eventfulness and powers at play in healing and eating when they are seen as closely related forms of life.Ancient and modern traditional Chinese medicine understandings of flavor are here shown to be a common basis for the healing and harming powers of both food and medicine.The term Wu Wei,or five flavors is explored as both experiences of eating and cooking,and some patterns of qi movement that animate and invigorate the body.Following Vivienne Lo’s term“potent flavors,”practices of harmonizing(He,Tiao He)flavors in Chinese medicine,as in cooking,express a world of natural powers and expert embodiment that goes far beyond mere taste.
文摘目的:观察五味消毒饮加味保留灌肠在减轻肛瘘术后并发症的临床疗效并探讨其作用机理。方法:在符合纳入标准的病例中选择60例病人,随机分为治疗组和对照组,各30例。两组患者均诊断为低位单纯性肛瘘,并采用低位单纯性肛瘘切开术,术后换药时分别给予五味消毒饮加味或复方黄柏液各30 m L保留灌肠,每日1次。详细观察创面渗液、色泽、肛周瘙痒情况,并评分,比较腐肉脱落时间、新生上皮出现时间、创面缩小率、创面愈合时间及术后第21天临床总疗效。结果:两组比较,创面渗液情况在术后第7天、第14天治疗组优于对照组,第21天两组无显著差异;创面色泽情况在术后第7天、第14天治疗组优于对照组;肛周瘙痒情况在术后第7天、第14天、第21天治疗组优于对照组;创面腐肉脱落时间及新生上皮出现时间,治疗组均早于对照组;术后第7天、第14天、第21天两组创面缩小率无显著差异;术后第21天两组临床总疗效以及两组创面平均愈合时间均无明显差异。结论:五味消毒饮加味可缩短炎症反应阶段、减少创面渗出、减轻瘙痒症状,可使腐肉尽早脱,促进新生上皮组织生长。
