Tianma contains amino acids, vitamins, proteins, and other nutrients. It has the effects of soothing the liver, calming wind, and stopping convulsions. It can be used for symptoms such as headaches, infantile convulsions, and epilepsy. Does eating too much tianma cause "fire" in the body? What happens if you eat too much tianma?
Does eating tianma cause "fire" in the body?
No, it does not.
In traditional Chinese medicine, an imbalance of yin and yang in the body leads to excessive internal "fire," which can cause symptoms such as red and swollen eyes, sore throat, toothache, angular stomatitis, and yellow urine. Tianma can calm wind, stop convulsions, soothe the liver, and subdue yang. When taken in appropriate amounts as directed by a doctor, it will not cause "fire" in the body.
Can you eat tianma when you have "fire" in the body?
It is not recommended.
Although tianma does not cause "fire" in the body, it does not have the effect of removing "fire." Therefore, it is not recommended for people with "fire" in the body to take tianma. "Fire" in the body can be divided into excess fire and deficiency fire. Excess fire is commonly characterized by redness and swelling of the face, red and dry lips, and a bitter and dry mouth. It can be relieved by drinking herbal teas with heat-clearing and detoxifying effects, such as chrysanthemum and isatis root. Deficiency fire is often manifested as hot flashes, night sweats, thin body, dry mouth, and restlessness. It can be alleviated by using herbs that nourish yin and reduce fire, such as Ophiopogon japonicus, Scrophularia ningpoensis, and Rehmannia glutinosa.
What happens if you eat too much tianma?
1. Increased side effects
Although tianma has high medicinal value, it also has certain toxic side effects. Taking a large dose of tianma can increase these side effects, including dizziness, chest tightness, nausea, and vomiting. If any discomfort occurs after taking tianma, it should be stopped immediately. Those with severe symptoms should seek medical attention.
2. Poisoning
"Compendium of Materia Medica" records: "Long-term consumption of tianma will cause the whole body to turn red." Tianma has toxic side effects, and the toxic dose is more than 40 grams. Generally, the recommended dose of tianma is 3-9 grams, and excessive consumption should be avoided.
What are the taboos for eating tianma?
1. Avoid blind consumption
Tianma is suitable for conditions such as headache, numbness of limbs, hemiplegia, and speech impediment. According to traditional Chinese medicine texts, tianma should be used with caution in patients with reduced body fluids, blood deficiency, and yin deficiency. Tianma is a medicinal herb and should be used under the guidance of a doctor. Blind consumption may cause discomfort.
2. Avoid prolonged decoction
Tianma contains multiple active ingredients, and prolonged decoction can affect its efficacy, especially its sedative and analgesic effects.
3. Avoid concurrent use with "yufeng" grass root
Taking tianma together with "yufeng" grass root can cause a reaction between the two components, which may lead to intestinal obstruction.
What is the best way to eat tianma?
Tianma stewed chicken
Ingredients:
Half a free-range chicken, 10 grams of tianma, 10 red dates, 20 wolfberries, 1 piece of ginger, 5 peppercorns.
Instructions:
1. Wash the free-range chicken and cut it into pieces. Wash the tianma and slice it. Wash the red dates and wolfberries. Slice the ginger.
2. Bring a pot of water to a boil and blanch the chicken until it changes color. Remove from the water.
3. Put the blanched chicken into a clay pot and pour in enough cold water. Add the ginger slices and peppercorns.
4. Bring to a boil over high heat, then reduce to medium-low heat. Add the tianma, red dates, and wolfberries. Cover and simmer for at least 2 hours. Add salt to taste.
Tianma fish head soup
Ingredients:
10 grams of tianma, 1 carp fish head, a little chopped coriander, 15 grams of cooking wine, a pinch of pepper.
Instructions:
1. First, boil the tianma in water to extract the juice. Filter and set aside.
2. Wash the carp fish head and blanch it in boiling water. Put it into a pot with tianma, add an appropriate amount of water and cooking wine, and simmer over low heat for 20 minutes.
3. Pour in the extracted tianma juice, season with salt and pepper, and simmer for a while. Serve in a soup bowl and sprinkle with chopped coriander.
