Sometimes we drink soup made with cooked Rehmannia glutinosa at home. But now my sister is pregnant, so I want to ask if pregnant women can eat cooked Rehmannia glutinosa.
Can Pregnant Women Eat Cooked Rehmannia Glutinosa?
Yes, they can.
Cooked Rehmannia glutinosa is a highly valued traditional Chinese medicine. It has a sweet taste and a slightly warm nature. It enters the liver and kidney meridians and has the effects of nourishing blood and yin, and replenishing essence and marrow. It contains glycosides, catalpol, mannitol, and a small amount of iridoid glycosides. The medicinal components and effects of cooked Rehmannia glutinosa will not have any adverse effects on the uterus during pregnancy, so pregnant women can eat it in moderation.
What are the benefits of pregnant women eating cooked Rehmannia Glutinosa?
Blood tonifying and nourishing Yin
Cooked Rehmannia glutinosa is an essential medicine for nourishing and tonifying blood. Its active ingredients can promote the recovery of red blood cells and hemoglobin, as well as the proliferation and differentiation of hematopoietic stem cells and hematopoietic progenitor cells. Eating cooked Rehmannia glutinosa in moderation can help improve symptoms such as pale complexion and palpitations caused by blood deficiency during pregnancy.
Nourishing essence and replenishing marrow
Cooked Rehmannia glutinosa has the effect of nourishing the liver and kidney and can be used to treat liver and kidney yin deficiency symptoms such as spontaneous sweating, soreness and weakness of the waist and knees, dizziness, and tinnitus. Pregnant women with the above symptoms can also eat cooked Rehmannia glutinosa in moderation to help alleviate them.
Enhancing immunity
The extract of cooked Rehmannia glutinosa can protect macrophages and help inhibit antibody-producing cells. Eating cooked Rehmannia glutinosa in moderation during pregnancy can to some extent enhance the body's immune function and strengthen the ability to resist diseases.
How can pregnant women eat cooked Rehmannia Glutinosa?
Cooked Rehmannia glutinosa stewed with pork trotters
Ingredients: 500g pork trotters, 20g cooked Rehmannia glutinosa, 10g scallion, 10g cooking wine, 10g ginger slices, 3g salt, 1g monosodium glutamate, 1g pepper.
1. Wash the pork trotters, cut into pieces, and blanch in boiling water until cooked.
2. Then put the pork trotters, cooked Rehmannia glutinosa, cooking wine, scallion, and ginger slices into a clay pot, and add an appropriate amount of water.
3. Bring to a boil over high heat, then simmer over low heat until the pork trotters are tender.
4. Add monosodium glutamate, salt, and pepper before serving.
Cooked Rehmannia glutinosa porridge
Ingredients: 15g cooked Rehmannia glutinosa, 50g glutinous rice, appropriate amount of rock sugar.
1. Cut the cooked Rehmannia glutinosa into slices and put them in a pot.
2. Add about 500ml of water and bring to a boil over high heat.
3. Reduce to low heat and simmer for about 20 minutes. Strain and collect the medicinal juice.
4. Wash the glutinous rice, add the medicinal juice and an appropriate amount of water to cook the porridge.
5. Add rock sugar to the porridge and cook for a while before serving.
What should pregnant women pay attention to when eating cooked Rehmannia Glutinosa?
1. Avoid blind consumption
Pregnant women have a special physique, and cooked Rehmannia glutinosa is still a type of traditional Chinese medicine. It is recommended that pregnant women consult a doctor before taking cooked Rehmannia glutinosa and use it under the guidance of a doctor.
2. Do not consume in excessive amounts
Pregnant women should not consume excessive amounts of cooked Rehmannia glutinosa. On the one hand, the full efficacy of the medicine may not be fully absorbed, and on the other hand, cooked Rehmannia glutinosa has a greasy nature and is not easily digested, which may hinder the digestive function of the spleen and stomach.
3. Avoid using iron utensils for decoction
"Compendium of Materia Medica" states, "If it encounters iron utensils, it will deplete the kidneys." Therefore, when decocting cooked Rehmannia glutinosa, avoid using copper or iron products, as the ingredients in cooked Rehmannia glutinosa may react with copper or iron, thereby reducing the efficacy of cooked Rehmannia glutinosa or producing substances that are harmful to the body.
4. Do not consume with radishes and "Three Whites"
"The Essence of the Compendium of Materia Medica" records, "Avoid radishes, white onions, white leeks, and white Chinese chives." Radishes have the effect of reducing qi, and the "Three Whites" have a pungent taste and strong wandering properties. Taking cooked Rehmannia glutinosa with them will reduce the nourishing effect of cooked Rehmannia glutinosa.
Who should not eat cooked Rehmannia Glutinosa?
1. Those with weak spleen and stomach
People with symptoms such as abdominal distension, loss of appetite, pale complexion, and loose stools due to weak spleen and stomach should not eat cooked Rehmannia glutinosa. Because cooked Rehmannia glutinosa is sticky in nature and hinders digestion, taking it will increase the burden on the spleen and stomach, exacerbating the original discomfort.
2. Those with qi stagnation and phlegm accumulation
People with symptoms such as local lumps, chest tightness, rib pain, and wiry and slippery pulse due to qi stagnation and phlegm accumulation should not eat cooked Rehmannia glutinosa. Because cooked Rehmannia glutinosa is greasy in nature and not easily digested, taking it will aggravate phlegm dampness symptoms and worsen discomfort.
3. Those with cold or flu
Traditional Chinese medicine believes that it is not appropriate to tonify the body during a cold or flu. Cooked Rehmannia glutinosa is a tonic medicine, and taking it during a cold or flu will aggravate the symptoms or prolong the duration of the illness.
