Oldal 427 [427]
FEATURES OF MONGOLIAN MONKS" DIETARY
Batnairamdal, Ch.
Mongolian National University of Medical Sciences, International School
of Mongolian Medicine,
Dsüün Khüree Dashchoilin Monastery, Ulaanbaatar
Otgonchimeg, B.
Mongolian National University of Medical Sciences, International School
of Mongolian Medicine, Ulaanbaatar
Introduction
It is possible to prevent and heal diseases through proper use of diet by coordinating
with body features, age requirements and seasonal differences. By combining theory
of traditional medicine and proper lifestyle, there is much room for creating new
preventive treatment methods. This traditional teaching is based on highly scientific
reasons proven by the observations of hundreds of years regarding the close con¬
nection between people’s age and job activities. The article aims to study the dietary
practice and lifestyle of Mongolian monks and to demonstrate their ways of life.
The survey had the following objectives: clarification and identification of different
types of dietary; coordinating them with season and life conditions; and explana¬
tion concerning aging. The research was supported by Dsüün Khüree Dashchoilin
Monastery. We used historical classification method, analysis, integration, conclusion
and review listing documents and reciting previous results.
Mongolian Tradition
Venerable monks were led educators in social life and examples of healthy life such
as fasting and prohibition of meal after dusk regarding their routine lifestyle and
formalities. There were less variation of cuisine avoiding the use of meat of various
livestock as to refrain from taking animal life for their meal.
The internal five elements of the human body and the evolution of the three ele¬
ments have been changing continuously in order to adapt environmental and climate
changes. Therefore, adapting activities of the body, speech, and mind with seasonal
changes properly becomes a condition to healthy life free from sickness.
Actions of the body, speech, and mind change in cycles continuously, so we need
to pay attention to prevent diseases properly. Monks used to manage their diet by
knowing accumulation, activation and pacification of the five elements and the six
seasons of traditional medicine. They drank properly preserved airag (fermented
mare’s milk) together in spring for scurvy problem, and consumed dairy products in
summer to avoid killing animals as livestock barely had survived spring hardship.
Another aim is to protect and allow the digestive organ systems to rest by taking only
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