Medicinal Diet Therapy: The dual benefits of food and medicine in chrysanthemum
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The golden autumn season is the time for chrysanthemums to bloom. Experts point out that chrysanthemums not only have ornamental value but also have excellent medicinal and dietary properties. Eating chrysanthemums in autumn has good health benefits.
According to Dr. Yang Yuxin, an associate chief physician in the Department of Hepatology and Gastroenterology at Hebei Provincial Hospital of Traditional Chinese Medicine, chrysanthemum has a bitter and sweet taste, slightly cold in nature, and is divided into wild and cultivated chrysanthemums. Cultivated chrysanthemum clears the liver and brightens the eyes, while wild chrysanthemum removes toxins and散es heat. In traditional Chinese medicine, it is often used to treat red eyes, sore throat, tinnitus, wind-heat cold, headache, high blood pressure, boils, and other diseases. If consumed for a long time, it also has the effects of "benefiting blood and qi, lightening the body, and prolonging life."
Modern medical analysis has confirmed that chrysanthemum contains a large amount of vitamins, trace elements, and other substances that can act as antioxidants and prevent aging. Because of the high medicinal effects and nutritional value of chrysanthemum, many places have the custom of eating chrysanthemum. According to Yang Yuxin, white chrysanthemum is particularly good, with Hangbai Chrysanthemum, Huangshan Tribute Chrysanthemum, and Fushan White Chrysanthemum being the best.
In daily life, people often steep chrysanthemum in water to drink. When steeping chrysanthemum tea, it is best to use a transparent glass cup, add four to five flowers each time, and then pour boiling water over them. When the water is about 70-80% hot, you can see the tea water gradually turning into a light yellow color. You can also add hawthorn, honeysuckle, jasmine, and others to the chrysanthemum tea to enhance its health benefits.
In addition to this, chrysanthemum can also be eaten fresh, dried, raw, or cooked. For example, using chrysanthemum as an ingredient in dishes can also have health and wellness benefits.
Although chrysanthemum is good, some people should avoid eating it. Yang Yuxin says that people with yang deficiency and those who are susceptible to cold should use chrysanthemum sparingly, while those who are prone to heat are most suitable for consuming chrysanthemum.
■ Tips
Chrysanthemum Porridge: Take 150 grams of glutinous rice, 15 grams of cassia seed, and 30 grams of fresh chrysanthemum. After heating the pot, add the cassia seed and stir-fry slightly, then add 500 ml of water, boil for 30 minutes, remove the residue, and add water and rice to cook porridge. When the porridge is cooked, add chrysanthemum and boil again, season with oil, salt, or rock sugar, and serve.
Shredded Pork with Chrysanthemum: Use 50 grams of fresh chrysanthemum, 300 grams of lean pork, and one egg to stir-fry together.
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