When it comes to rhubarb, I believe many people are familiar with it. As a common traditional Chinese medicinal herb, rhubarb definitely has rich medicinal value. It can even have a multiplied effect when combined with other herbs!
【Effects and Functions of Rhubarb】
1. Protecting the liver and promoting bowel movement
Rhubarb has a significant laxative effect, usually taking effect within six to eight hours after taking it. It is suitable for people with constipation, but it should be taken in moderation to avoid causing damage to the intestines and stomach. The usage is very simple, just boil it in water and take it orally.
The substances in rhubarb can reduce substances in the body that are harmful to liver cells. Rhubarb can promote the regeneration of liver cells and has a significant inhibitory effect on toxins in the body.
2. Stopping bleeding and promoting gallbladder function
The gallbladder-promoting effect of rhubarb is mainly manifested in improving bile stasis, promoting gallbladder contraction, and clearing the capillaries in the bile, which has a good protective effect on the gallbladder.
According to traditional Chinese medicine records, rhubarb has a very obvious effect on stopping bleeding. It can reduce the formation of blood clots, promote the number of platelets, and the synthesis of fibrinogen. It is especially suitable for patients with bleeding symptoms.
【Processing Methods of Rhubarb】
Raw rhubarb: Remove impurities, wash and soak (soak the herb until it is completely soaked in water), cut into thick slices, and air dry.
Wine rhubarb: Take clean rhubarb slices; mix them evenly with yellow wine until the rhubarb slices have absorbed all the wine; put them in a closed container and let it soak until it is completely soaked (the herb absorbs all the yellow wine); put it in a pot and heat it over low heat until it is dry and the inherent aroma of rhubarb can be smelled; take it out and let it cool. For every 100g of rhubarb, use 10g of yellow wine.
Cooked rhubarb: Take clean rhubarb slices or blocks, mix them evenly with yellow wine, let it soak for about 1-2 hours until the wine is completely absorbed, put it in a stewing pot or suitable container, cover it tightly, stew it in a water bath for about 24-32 hours until it turns black both inside and outside; take it out and air dry. For every 100g of rhubarb, use 30g of yellow wine.
Charred rhubarb: Take rhubarb slices, separate them by size, put them in a hot pan, stir-fry them over high heat (180-220°C) until the surface turns dark black and the inside turns dark brown, sprinkle a little water to extinguish the sparks, take it out, and let it cool.
【Precautions for Using Rhubarb】
1. People with external syndromes, blood deficiency and weak qi, spleen and stomach deficiency and cold, without actual heat, stagnation, stasis, as well as pregnant women and those who have just given birth, should be cautious when using rhubarb.
2. If rhubarb is used to promote bowel movement, it should be taken after a meal or soaked in boiling water. Otherwise, the efficacy of the herb may be weakened.
3. After taking rhubarb, its pigment may be excreted from urine or sweat glands, so urine and sweat can appear yellow.
4. Breastfeeding women taking rhubarb may cause diarrhea in infants who consume the breast milk, so lactating women should not take it. Since this herb can also activate blood circulation and remove stasis, it must be used with caution by women during pregnancy, after childbirth, and during menstruation.
