青藏高原藏民族饮食结构变化与藏医学饮食疗法  

Research on the Changes of Tibetan Dietary Structure and Therapy on Tibetan Plateau

作　　者：若尖加 三智措毛 Ogyan Kyab;Samdrup Tsomo(Tibetan Medical College of Qinghai University)

机构地区：[1]青海大学藏医学院

出　　处：《青海师范大学学报（藏文版）》2023年第4期161-169,共9页Journal of Qinghai Normal University (Tibetan language)

基　　金：2022年青海省“昆仑英才高端创新创业人才”项目。

摘　　要：藏医药学认为饮食和药物同源、同性,即都源自土、水、火、空、风五源并具有五源的特性,因而食物具有特定的性味和防治疾病的的作用。饮食是人类生存的基础物质,探究藏民族饮食结构特征及历史发展对研究藏医学饮食疗法具有重要意义。通过查阅藏医药经典文献,整理并分析不同历史发展阶段中青藏高原藏民族饮食结构的发展历程和特色。发现远古时期藏族先民在青藏高原这一高海拔、缺氧、高寒的特定区域,饮食方面主食以玉米、青稞、豆类为主,有生食肉类、饮冷水的习俗。但自藏王忠念德赞时期起开始食用鱼肉,拉妥妥日念赞时期开创了酿酒的工艺,藏王松赞干布时期开始食用食盐,烹饪食物,食马奶及马奶制成的酥油。德松芒赞时期开始有饮茶的风俗,从藏王赤松德赞时期起有食用酸奶、藏糖、蜂蜜及葡萄酒的习俗。自此藏民族饮食结构从茹毛饮血的时代转变到食物烹饪,这和远古先民学会使用火的技术是密切相关的,史料记载当时还用开水治疗消化不良症,至此使得人类的思想模式和意识产生了翻天覆地的变化。藏医学方面,公元8世纪编著的藏医经典古籍《四部医典》中记载了谷类、肉类、油脂类、蔬菜类及烹饪食物的方法等内容。自公元11世纪起记载了水、奶类、酸奶、蜂蜜、藏糖及芝麻油等的功效,还对谷类进行详细的分类。公元15世纪起记载了饮食的禁忌,公元18世纪记载了健康人群和病人饮食的制作和食用方法。在这一发展历程中体现了藏医学应用食物的味性及功效,在治疗中食药合理有机结合,通过“食借药之力,药助食之功”,实现防治疾病,调补虚损,增强体质,减缓衰老,达到延年益寿的目的,这也充分体现了藏医饮食疗法的原理和特色优势。It is believed that,in Tibetan Medicine,the diet and medicine are homologous and same that they all originate from the five sources of earth,water,fire,air and wind so that it has the characteristics of the five sources.So,food has a specific taste and the role of preventing and treating diseases.Diet is the basic substance for human survival.However,there is few studies that focus on the dietary structure from the perspective of Tibetan Medicine.In ancient times,the diet structure with the Qinghai-Xizang Plateau as the core area changed from the era of raw corn,meat,barley,wheat,cold water and fresh blood to eating cooked food.There are records of eating fish during the king Drongnyan Detsan period,making wine during the king Lhatotori Nyantsan period,found salt,lots of cooked foods,eating horse meat and horse butter during the king Songtsan Ganpo period,drinking tea during the king Dusong Mangpo Jee period,eating yogurt,honey and grape wine during the king Trisong Detsan period,and there are many records of foods in many other antient Tibetan medicine literatures.In the development process,the taste and efficacy of Tibetan medicine are reflected in the application of food,and the reasonable organic combination of food and medicine in the treatment of food,through the“power of food by medicine,medicine helps food”,the purpose of disease prevention,tonifying deficiency,enhancing physical fitness,slowing down aging,and prolonging life is fully reflected in the principle and characteristic advantages of Tibetan medicine diet therapy.

关 键 词：饮食结构 来源 历史 

分 类 号：R29[医药卫生—民族医学]