Many traditional Chinese medicines have food or herbal contraindications, and cooked Rehmannia is a commonly used medicinal herb. So, what foods and herbs should not be consumed with cooked Rehmannia?
Foods and Herbs to Avoid with Cooked Rehmannia
Radish
Radish has a cooling nature and can help relieve bloating and indigestion. Consuming cooked Rehmannia with radish may react and affect the nutritional content of the herb, reducing its effectiveness in the gastrointestinal tract. As a result, the desired therapeutic effect of cooked Rehmannia may not be fully realized.
"Three Whites"
"Three Whites" refers to white parts of scallions, leeks, and garlic chives. According to "Essentials from the Materia Medica", it is recorded that "avoid radish, white parts of scallions, leeks, and garlic chives." The aromas of the "Three Whites" are pungent and dispersing, which may counteract the nourishing properties of cooked Rehmannia. As cooked Rehmannia primarily focuses on nourishing, consuming it with the "Three Whites" may reduce its replenishing effects.
What Happens When Cooked Rehmannia is Consumed with Radish or "Three Whites"?
Consuming cooked Rehmannia with radish or "Three Whites" may reduce the effectiveness of cooked Rehmannia and may not achieve the desired therapeutic effect. However, in general, this combination does not typically cause any adverse reactions in the body. Therefore, even if cooked Rehmannia is consumed with radish or "Three Whites", there is no need to worry excessively. Simply stopping the consumption of radish and "Three Whites" is sufficient.
What Can Cooked Rehmannia be Consumed with?
Cooked Rehmannia and Chinese Angelica Root
Cooked Rehmannia has a sweet taste and a slightly warm nature. It nourishes the blood and Yin. Chinese Angelica Root has a similar taste but is more substantial in nourishing the blood. It also has a light and pungent aroma, which helps promote blood circulation. Consuming cooked Rehmannia and Chinese Angelica Root together can enhance the blood-nourishing effect. Here is a recipe:
Ingredients: 1 chicken, 30g cooked Rehmannia, 20g Chinese Angelica Root, 10 jujubes, ginger and salt as needed.
1. Clean the chicken.
2. Cut the cooked Rehmannia into pieces and slice the Chinese Angelica Root. Remove the cores of the jujubes and slice the ginger.
3. Put all the ingredients into a pot and add water.
4. Bring to a boil over high heat, then simmer for about 2 hours over low heat.
5. Finally, add salt to taste.
Cooked Rehmannia and Goji Berries
Cooked Rehmannia nourishes the liver and kidney, and it benefits essence and marrow. Goji berries have a sweet taste and neutral nature. They can nourish the liver and kidney, benefit essence, and improve vision. Using both together can enhance the nourishing effect on the liver and kidney. Here is a method of consumption:
Ingredients: 120g cooked Rehmannia, 60g goji berries, 1500ml white wine.
1. Rinse the cooked Rehmannia and goji berries and drain excess water.
2. Slice the cooked Rehmannia and put it together with the goji berries in a cheesecloth bag.
3. Place the cooked Rehmannia and goji berries in a bottle.
4. Pour in the white wine, seal the bottle, and shake well.
5. Store in a cool and dry place, shaking once a day.
6. It can be consumed after about 20 days.
7. Drink 15-20ml at a time, 1-2 times a day.
Precautions When Consuming Cooked Rehmannia
1. Avoid Excessive Consumption
The usual dosage of cooked Rehmannia is 10-30g. It does not have any obvious toxic side effects and can be adjusted according to the condition. However, excessive consumption should be avoided. Cooked Rehmannia has a sticky quality and excessive intake may hinder the absorption of its medicinal properties by the body, affecting the digestive function of the spleen and stomach.
2. Long-term and Excessive Consumption is Not Recommended
Cooked Rehmannia has a sticky quality and is difficult to digest. Long-term and excessive consumption may hinder the digestive function of the spleen and stomach, which is not conducive to the normal functioning of the spleen and stomach. If long-term consumption is necessary for the treatment of a specific disease, it is recommended to consult a doctor and combine it with spleen-tonifying and stomach-nourishing herbs such as dried tangerine peel and amomum fruit under the guidance of a doctor.
3. Avoid Iron Utensils When Decoction
According to "Pharmaceutical Identification", "If violated by iron utensils, it will cause kidney consumption." Therefore, when decocting cooked Rehmannia, it is important to avoid using copper or iron utensils. The components of cooked Rehmannia may react with copper or iron, reducing its medicinal properties or producing substances that are not beneficial to the human body.
Who Should Avoid Consuming Cooked Rehmannia?
1. Those with Spleen and Stomach Weakness
Cooked Rehmannia has a sticky quality that can hinder digestion. Consuming it for individuals with weak spleen and stomach may exacerbate symptoms of spleen deficiency, such as abdominal distension, poor appetite, and loose stools.
2. Those with Loose Stools or Diarrhea
Cooked Rehmannia has a nourishing and moistening nature. For individuals with loose stools or diarrhea, consuming cooked Rehmannia may further hinder the digestive function of the spleen and stomach, potentially worsening the existing symptoms.
3. Those with Qi Stagnation and Phlegm Accumulation
Cooked Rehmannia has a nourishing and moistening nature, making it difficult to digest. Individuals with qi stagnation and phlegm accumulation may experience worsened phlegm-related symptoms such as local swelling, chest tightness, rib pain, and slippery pulse.
4. Those with Cold or Flu
Cooked Rehmannia is a nourishing herb, and according to traditional Chinese medicine, it is not recommended to tonify the body during a cold or flu. Consuming cooked Rehmannia during this time may exacerbate cold or flu symptoms or prolong the duration of the illness.
