Hot-Cold Theory of Disease Treatment*

Hot Diseases or Conditions Cold Diseases or Conditions Hot Foods Cold Foods Hot Medicines and Herbs Cold Medicines and Herbs
Constipation Diarrhea
Infections
Kidney diseases
Liver complaints
Skin eruptions
Throat (sore)
Ulcers Warts
 Cancer
Common cold
Earache
Headache
Joint pain
Malaria
Menstrual period
Paralysis
Pneumonia
Rheumatism
Stomach cramps
Teething
Tuberculosis
 Beverages, aromatic Cereal grains Cheese
Chili peppers Chocolate Coffee
Eggs
Fruits, temperate zone
Goat milk
Hard liquor
Meats (beef, water fowl, mutton)
Oils
Onions
Peas

Barley water
Cod
Dairy products Fruits, tropical
Fruits, tropical
Honey
Meats (goat, fish,chicken)
Milk, bottled Raisins

Vegetables, fresh

Anise
Aspirin
Castor oil
Cinnamon
Cod
liver oil
Garlic
Ginger root
Iron preparations
Penicillin
Tobacco
Vitamins

Bicarbonate of soda
Linden
Milk of magnesia
Orange flower water
Sage


Physiological Functions and Deficiency Syndromes of Common Vitamins

Vitamin Chief Functions Results of Deficiency Characteristics Good Sources

Vitamin A

Retinol (animal source) Carotene
Beta-carotene

 Essential for maintaining the integrity of the epithelial membranes

Helps maintain resistance to infections
Necessary for the formation of rhodopsin and prevention of night blindness

Necessary fot proper bone growth

Facilitates RNA formation from DNA

Thought to be cancer preventive because of antioxidant properties associated of control free radical damage to DNA and cell membranes
Mild:
Retarded Growth
Increase susceptibility to infection

Abnormal function of gastrointestinal, genitourinary, and respiratory tracks due to altered epithelial membranes

Skin dries, shrivels, thickens; sometimes pustule formation

Night blindness

Severe:

Xerophthalmia, a characteristic eye disease, and other local infections
Fat soluble
Not destroyed by ordinary cooking temperatures

Is destroyed by high temperatures when oxygen is present

Marks capacity for storage in the liver

NOTE: Excessive intake of carotene, from which Vitamin A is formed, may produce yellow discoloration of the skin(carotenemia); excessive Vitamin A intake causes symptoms similar to those of deficiency conditions
  1. Liver
  2. Animal fats:
    1. Butter
    2. Cheese
    3. Cream
    4. Egg yolk
    5. Whole Milk
  3. Fish liver oil
  4. Liver
  5. Vegetables
    1. Green leafy, especially escarole, kale, parsley
    2. Yellow, especially carrots
  6. Artificial
    1. Concentrates in several forms
    2. Irradiated fish oils
Vitamin D
Calciferol
Ergocalciferol
Cholecaiciteroi
Calcitriol
Antirachitic factor

Hormone-like regulation of calcium and phosphorus metabolism by promotion of:

Gastrointestinal absorption

Gastrointestinal absorption

Bone and tooth mineralization

Renal Absorption

Skeletal reserves

Antirachitic

Mild:
Inteferes with utilization of calcium and phosphorus in bone and tooth formation

Irritability

Weakness

Severe:
Rickets in young children

Osteomalacia in adults
Soluble in fats and organic

Relatively stable under refrigiration

Stored in liver

Often associated with Vitamin A

Formed in the skin by exposure to sunlight

Fortified milk and dairy products

Egg yolk

Fish liver oils

Fish having fat distributed through the flesh, salmon, tuna, herring, sardines

Liver

Oysters

Artificially prepared forms

Continued