This book was written to clarify the profound inner knowledge of the Chinese and Greek sages of ancient times regarding the science of nutrition.

Modern man perceives food solely for its chemical properties based on the substances it contains, which can include proteins, carbohydrates, fats, vitamins, minerals, etc.

The Chinese dietary science is closely linked with traditional Chinese medicine and acupuncture. It is the science that is founded on the principles of physics and uses food for its electromagnetic properties.