Oldal 427 [427]
OCR
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 connection 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 explanation 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 elements 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 425
