As a pediatrician trained in Western medicine at Niigata University, I was one of the few doctors practicing both Western and Chinese medicine. My mother, Dr. Chuang Shu Chi, and I often discussed Shanghan Zhabing Lun, a book she deeply valued. The herbs used in its prescriptions—like jujube, angelica root, and tea—blend food and medicine, supporting the idea that "food and medicine share the same origin," a key principle in natural healing.
In an age of advanced technology and health concerns like COVID-19, people are more focused on building immunity through the best health practices. I call this approach "food as healing wisdom", integration of the best of both worlds: the timeless, holistic principles of natural medicine and the precision and capabilities that AI offers in modern healthcare.
Shanghan Lun: Two Millennia of Wisdom
Written by Zhang Zhongjing in the 2nd century, Shanghan Lun remains a foundational text in Chinese medicine. It covers ailments caused by external factors such as wind, cold, heat, and dampness, with fever as a common symptom. The book contains 398 sections, 92 herbs, and 112 prescriptions, outlining three main remedies: decoctions, powders, and pills.
Despite its age, Shanghan Lun continues to be revered as a key guide in traditional Chinese medicine, with Zhang Zhongjing honored as the "Saint of Medicine."
How This Book Came to Be
In 2022, after publishing How to Eat Healthily 2.0, I revisited the Shanghan Lun (Treatise on Cold Damage) and began adapting its ancient herbal formulas into everyday recipes. I wanted to make these powerful prescriptions accessible, affordable, and practical for everyone.
Traditional Chinese medicine (TCM) focuses on holistic health, viewing ailments from a functional perspective, while Western medicine focuses on physical symptoms. I’ve compiled 50 common ailments that have persisted for over 2,000 years, and have written each chapter to include symptoms, prescriptions, Dr. Chuang’s advice, and a corresponding recipe. These recipes are simplified for daily use, with ingredients and measurements adjusted for practicality.
This book is the first to adapt the Shanghan Lun prescriptions into recipes. I had friends and family test them, and they loved them. I’m excited to share these simple, delicious, and health-boosting recipes, promoting the idea that food can replace medicine for a longer, healthier life.
Acknowledgement and Gratitude
Each year, since retiring, I’ve written a health book to honor my mother’s teachings and to continue the work of the Chuang Shu Chi Social Welfare Foundation. This book is my tribute to her and my commitment to preventive medicine.
Jin Funn Chuang M.D., Chairperson of the
Chuang Shu Chi Social Welfare Foundation, Tianmu
