Dangshen is a common medicinal herb that can tonify the middle and benefit qi, and strengthen the spleen and lungs. It is not recommended to eat Dangshen with radishes. So, can Dangshen be eaten with white radish? What should not be eaten with Dangshen?
Can Dangshen be eaten with white radish?
It is not recommended to eat them together.
White radish contains dietary fiber, vitamins, amino acids, and other components. It can lubricate the intestines, promote bowel movements, detoxify, and nourish the skin. However, it also has the ability to dissipate qi. When eaten with Dangshen, it can destroy its own nutritional value and affect the absorption of the medicinal effects of Dangshen.
What happens if Dangshen and white radish are eaten together?
Dangshen and white radish both contain abundant nutrients and do not have obvious toxic side effects. Eating them together will not cause harm to the body, but it may affect the absorption of the medicinal effects. Therefore, it is not recommended to eat them together. It is recommended to eat white radish 2-3 hours after taking Dangshen.
What are the benefits of eating Dangshen?
Tonify the middle and benefit qi
Dangshen is a traditional Chinese medicinal herb with the effects of tonifying qi, nourishing blood, and strengthening the spleen. It is suitable for those with deficiency of qi and blood, weakness in the limbs, and weak spleen and stomach. Dangshen's ability to tonify qi is moderate and not drying.
Strengthen the spleen and benefit the lungs
Dangshen has the effect of strengthening the spleen and benefiting the lungs. It can be used for symptoms such as deficiency of spleen and stomach qi, poor appetite, and lack of energy. It is often used in combination with Bai Zhu and Gan Cao to tonify qi and strengthen the spleen. For those with deficiency of spleen and lung qi, Dangshen can be combined with Huang Qi, Dang Gui, Sheng Jiang, and Sheng Ma.
Nourish blood and generate body fluids
Dangshen not only strengthens the spleen and benefits the lungs but also nourishes blood and generates body fluids. It is suitable for symptoms such as internal heat and thirst, dry mouth and throat, shortness of breath, and heat-induced fluid depletion. Dangshen can be combined with Mai Dong, Huang Qi, and Gou Qi Zi for better blood-nourishing and fluid-generating effects.
Nourish the heart and calm the mind
Dangshen contains Dangshen polysaccharides, saponins, alkaloids, and other components. Dangshen saponins have sedative and hypnotic effects. Taking Dangshen can nourish the heart and calm the mind, suitable for those with insomnia, palpitations, and forgetfulness.
Promote hematopoietic function
Dangshen can increase the number of red blood cells and the level of hemoglobin, promoting hematopoietic function. It has the effect of tonifying qi and nourishing blood, suitable for those with deficiency of qi and blood. It has good therapeutic effects on symptoms such as pale complexion and deficiency of qi and blood.
Can Dangshen be eaten for a long time?
It is not recommended to eat it for a long time.
Dangshen is a medicinal herb that tonifies qi and has the effects of nourishing blood, generating body fluids, strengthening the spleen, and benefiting the lungs. It is often used to treat symptoms such as weakness in the limbs, weak spleen and stomach, internal heat and thirst, and poor appetite. Eating Dangshen has many benefits for our body, but Dangshen is ultimately a medicinal herb, and as the saying goes, "All medicines have three parts poison." Long-term consumption of Dangshen's nourishing effects can also burden our body.
How to eat Dangshen better?
Ginseng Jujube Rice
Ingredients
5g Dangshen, 10 jujubes, 200g glutinous rice, 25g sugar.
Instructions
1. Soak Dangshen and jujubes in water, cook for half an hour, remove Dangshen and jujubes, and set aside the soup.
2. Clean the glutinous rice, put it in a large bowl with water, steam until cooked, then turn it over onto a plate. Arrange the jujubes on top and pour the soup mixed with sugar over the rice.
Carp and Dangshen Soup
Ingredients
1 carp (about 250g), 4 pieces of tofu, 30g Dangshen, 10g cooked ham, 50g lean pork.
Instructions
1. Gut and dry the carp, fry it in oil, and set aside. Slice the lean pork.
2. Boil the lean pork, cooked ham, and Dangshen in meat broth, then add the carp and tofu. Bring to a boil over high heat, then simmer for 20 minutes over low heat. Season with salt, MSG, and cilantro.
Huang Qi Dangshen Wolfberry Wine
Ingredients
2 liters of Huangjiu (yellow rice wine), 60g Huang Qi, 30g Dangshen, 60g Fu Ling, 60g wolfberries, 30g dried jujubes, 30g rock sugar.
Instructions
1. Remove impurities from all ingredients and grind them in a food processor.
2. Place the mixture in a clean, water-free, oil-free glass or ceramic container, wrapped in gauze.
3. Pour in the Huangjiu, seal it, and store it away from light.
4. Shake the bottle every 5 days or so, and it can be consumed after about a month.
