In Song Dynasty, Su Song commented on ginseng in "Jia Yu Tu Jing Ben Cao": "It is said that if you want to try ginseng, you should let two people go together, one with ginseng and the other with empty talk, each walking three or five miles. If you don't contain ginseng, you will gasp in your mouth. If you contain it, your breath will be relieved. "
Li Shizhen, a famous pharmacist in Ming Dynasty, said in Compendium of Materia Medica that ginseng "treats various diseases of men and women, such as fatigue, fever, spontaneous sweating, dizziness, headache, nausea, malaria vomiting, diarrhea, frequent urination, stranguria, internal injuries, stroke, heatstroke, hematemesis, hemoptysis, hemorrhage, blood collapse, prenatal and postpartum diseases".
There are 22 18 prescriptions in Jing Yue Quan Shu written by Zhang Jiebin in the Ming Dynasty, among which 509 prescriptions are compatible with ginseng prescription, accounting for about 23% of the total prescriptions, which shows the important position of ginseng in traditional Chinese medicine.
The above description has been studied in many aspects in modern times, which proves that ginseng does have its unique function. Traditional Chinese medicine has always regarded it as a good medicine for treating neurasthenia and guilty conscience. Traditional Chinese medicine is often used to tonify and strengthen the body in clinic, whenever the body is weak and old, mourning after illness, massive blood loss, collapse and so on.
How to take ginseng?
Traditional Chinese medicine in China and North Korea is often used in combination with other traditional Chinese medicines to treat various diseases. There are several ways to take ginseng:
(1) steaming clothes
Slice 6-9g ginseng, put it into a porcelain bowl, fill it with water, seal the bowl mouth, put it into a pot and steam it on a steaming rack for 1-2h. This method is commonly used by the elderly in Shanghai. Generally, you can take 1.5 ~ 9g, 1 time or twice a day. In the south, when steaming rice, put the steaming bowl in a wooden rice cooker and steam it with the rice.
(2) swallowing
Grind ginseng into fine powder and swallow it daily, generally 1 ~ 1.5g each time and 1 ~ 3 times a day, and swallow it with warm boiled water before meals or grind it into a thin paste with water.
(3) Chewing clothes
Chewing 2 ~ 3 pieces of ginseng in your mouth is refreshing, sweet and delicious. It is the simplest way to take it, especially for oral and throat diseases. Such ginseng tablets or dense tablets can be purchased from pharmacies or processed by themselves. Fresh ginseng can be cut into thin slices with a thickness of 0.2 ~ 0.3 cm, boiled in concentrated white sugar water for 20 ~ 30 minutes, dried when the sugar water is sticky, and stored in clean plastic bags for ready use. Dry ginseng can also be steamed and sliced, and then processed into sugar ginseng tablets.
(4) Soaking wine
Put the whole or sliced ginseng into a bottle of about 65,438+00 ~ 65,438+05g, soak it in 500g of 50 ~ 60 alcohol, shake the bottle frequently and take it two weeks later. Drinking about 30ml every day, usually after meals, can greatly replenish vitality and prolong life.
(5) When drinking tea
Fold 3 ~ 5g ginseng slices or ginseng thick legs and thin roots into sections, put them into a teacup or a thermos cup, and soak them in hot water 10 ~ 20min, and you can drink them. You can also add Lycium barbarum, hawthorn, crystal sugar, etc. as appropriate. Generally, you can soak it several times, and when the taste is light, you can chew it with the residue. Can refresh and strengthen the body.
(6) Cooking clothes
Break a dried ginseng (sun-dried ginseng or red ginseng), put it in a small pot, and cook it in water for about half an hour, so that the components in ginseng are basically dissolved. When the water is bitter, add a spoonful of honey and stir to make the effective components of the two be combined into one, which is called ginseng honey soup. Drinking a large small handleless wine cup or a small cup every morning will not only strengthen the body but also cure the disease.
(7) stew clothes
This method is common in the north, especially in the northeast. Every year after the winter solstice, some elderly people want to stew hens with ginseng. First, remove the hair and internal organs of the old hen, then put 50g fresh ginseng or 15 ~ 20g dry ginseng into the chicken belly, without adding salt, soy sauce and seasoning, only add water, and stew with slow fire until the bones are removed. On the basis of ginseng, 250g of fresh Rhizoma Gastrodiae and 2-3 Radix Astragali can be added and stewed together. Some people think that the old hen has too much fat, so it can be fattened before stewing, or simply replaced with a one-or two-year-old chicken. There is no unified view on how much to eat a day, which varies from person to person. Some people eat two spoonfuls a day, some people eat one spoonful a day, and a chicken eats for a week or ten or eight days. Some veteran cadres said that eating ginseng stewed hens in winter can really strengthen the body and improve the cold resistance. They didn't catch a cold all winter, and even if they caught a cold, they were lighter and recovered quickly.
Not only in China, but also in Japan and South Korea. The specific method is a tender chicken (black-bone chicken), a raw ginseng (2 grams dry), a tablespoon of glutinous rice (called Redmi), ginger slices of moderate size, half an onion, and a small amount of old wine. Stew in casserole or enamel pot for 4 hours, or add a little salt to taste, as light as possible, the effect will be better.
However, some people should not take ginseng stewed chicken. First, people suffering from arteriosclerosis should not take ginseng stewed chicken, because the chicken oil in chicken soup is a small molecule protein dissolved in water, which belongs to supersaturated fatty acid and is not conducive to cardiovascular patients. Second, people with poor renal function will get worse because there is a water-soluble mineral in chicken soup. Third, patients with gastric bleeding with hyperacidity, because chicken soup will promote gastric acid secretion and make the condition worse.
Precautions for taking ginseng:
① Avoid taking too much ginseng. From 133 patients, Dr. Siegel, a professor of neurology at the University of California, found that people who consume more than 15 grams of ginseng every day suffer from "ginseng abuse syndrome". Judging from the dosage of Chinese and foreign users, it is no problem to take 2 ~ 3 grams a day. The daily dose of Shanghainese is 3 ~ 9 grams, and that of British people is 0.4 ~ 9.8 grams.
② Some drugs should be avoided in compound compatibility. Ginseng is afraid of "Oletum Trogopterori" and opposes "Li Ru", so these two kinds of traditional Chinese medicines cannot be used with ginseng.
Other Chinese medicine practitioners believe that eating ginseng and then eating radish will eliminate the nourishing effect of ginseng, because ginseng tonifies qi and radish breaks gas. But they don't understand that there are many kinds of "qi" in Chinese medicine. One is congenital kidney qi (vitality), the other is Shui Gu qi (energy nutrition), and the third is air inhaled from the lungs. These three gases are combined into vitality. Ginseng can greatly replenish vitality, and the gas broken by radish is flatulence caused by gastrointestinal indigestion. "Compendium of Materia Medica" has long discussed the Chinese medicine theory of ginseng invigorating qi and radish regulating qi, which shows that ginseng and radish complement each other and do not avoid each other. "Compendium of Materia Medica" says, "Radish rises in qi when eaten raw, while cooked food lowers in qi", "Raw food can quench thirst and clear flatulence, and cooked food can dispel blood stasis and help digestion". Modern nutritionists have also confirmed that radish is rich in amylase, which can help digestion and eliminate flatulence. Some people have symptoms such as chest tightness and discomfort after taking ginseng, which is often related to indigestion. Eating radishes complements each other.