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"The book "Vegetables as Medicine: A Safe and Cheap Form of Traditional Chinese Food Therapy" by Chang Chao-liang, Cao Qing-rong, and Li Bao-zhen, translated by Ron Edwards and Gong Zhi-mei, is a publication that explores the principles of Traditional Chinese Medicine (TCM) food therapy, highlighting the use of vegetables for health and disease prevention. The book presents vegetables as a safe, affordable, and accessible method for maintaining well-being within the framework of TCM's concept of diet as a fundamental aspect of health. "