Many remedies based on Chinese dandelion are recorded in traditional as well as modern herbals. Most contain multiple herbs. Following are a couple of the simpler recipes. If Chinese dandelion isn’t available, the common dandelion will serve as a substitute. Remember, though, the whole herb should be used unless otherwise directed.
A modern recipe for mastitis: simply boil 31 g dried dandelion in three large cups of water until one to one-and-a-half cups remain. Drink the resulting liquid after decanting or straining off the residue. Also used in treating cholecystitis (gallbladder inflammation).
A traditional recipe states that long-lasting sores or snake and insect bites can be treated with fresh dandelion. Do so by smashing up the fresh plant and applying the mash to the affected area.
Dr. Albert Leung’s book, Chinese Healing Foods and Herbs, presents general information and home remedies using dandelion as well as over 45 other herbs. Other dandelion recipes can be found on page 55 – 56 and include remedies for:
Mumps
Bloodshot eyes
Inflammation of the eyes
You may also want to read our earlier post on dandelion, which discussed the plant itself and the preparation of the herb.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Tuesday, February 27, 2007
Friday, February 23, 2007
MUME – HOW DO THEY MAKE IT?
It is pronounced ‘MOO-may’ (synonyms: wumei, smoked plum) and it is the dried unripe fruit of the Prunus mume (Sieb.) Sieb. et Zucc., a deciduous tree up to 10 meters high. It is also known as Japanese apricot. The green, about-to-ripen fruit is collected in May and oven-dried at 40C for 2-3 days followed by leaving in the closed oven for 2-3 more days until it turns black. Mume is produced mostly in southern provinces, especially Sichuan which is the largest producer. Zhejiang produces the best wumei, which is large and jet black, with thick meat and a small pit, and tastes sour.
See also our full article on Mume posted earlier.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of Mume, as well as similar info for about 500 other herbs.
The encyclopedia entry for Mume appears on pp. 541-542.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
See also our full article on Mume posted earlier.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of Mume, as well as similar info for about 500 other herbs.
The encyclopedia entry for Mume appears on pp. 541-542.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Wednesday, February 21, 2007
Chinese Foods for Diabetes
A wide variety of Chinese foods and herbs have been reported to have effects in lowering blood sugar and treating diabetes. For instance, India wheat or Siberian buckwheat, Nan gua or cushaw, Green tea, Asian ginseng and egg white soup, Jiao gu lan tea (Gynostemma pentaphyllum herb), Digupi or lycium root bark tea, and Lycium fruit all have reputed properties in treating diabetes.
As an example, one suggested remedy is Asian ginseng and egg white soup. Combine 3 grams of Asian ginseng and one egg white. Add boiling water to make a soup. Take this no more than once a day.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
As an example, one suggested remedy is Asian ginseng and egg white soup. Combine 3 grams of Asian ginseng and one egg white. Add boiling water to make a soup. Take this no more than once a day.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
Monday, February 19, 2007
IS THIS RAISIN BLUSHING? NO, IT’S A LYCIUM BERRY
What is red, wrinkled, and pleasant tasting? No, it’s not a red raisin. It is a lycium berry.
This fruit, from the plant Lycium barbarum L. and Lycium chinense Mill., is sweet and pleasant tasting and high in nutrients including beta-carotene, amino acids, polysaccharides, and vitamins.
Lycium berries are also known as wolfberry, goji berry (a popular alteration of the more proper gouqizi berry), and Ningxia gouqizi. Well-known benefits of lycium berries include improved vision and beautifying properties. Traditionally considered of benefit to the complexion and to prolong life, lycium fruit has been consumed for 2000 years in China for these purposes.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of lycium berries, as well as similar info for about 500 other herbs.
The encyclopedia entry for lycium fruit spans four pages (pp. 358-361).
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
This fruit, from the plant Lycium barbarum L. and Lycium chinense Mill., is sweet and pleasant tasting and high in nutrients including beta-carotene, amino acids, polysaccharides, and vitamins.
Lycium berries are also known as wolfberry, goji berry (a popular alteration of the more proper gouqizi berry), and Ningxia gouqizi. Well-known benefits of lycium berries include improved vision and beautifying properties. Traditionally considered of benefit to the complexion and to prolong life, lycium fruit has been consumed for 2000 years in China for these purposes.
Dr. Albert Leung’s book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of lycium berries, as well as similar info for about 500 other herbs.
The encyclopedia entry for lycium fruit spans four pages (pp. 358-361).
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Thursday, February 15, 2007
Useful Weeds – Dandelion
The common dandelion and the Chinese dandelion are both hardy perennial herbs, about 25 to 45 cm, with the former larger than the latter. Extensive studies have shown both the common dandelion and the Chinese dandelion to contain many biologically active compounds. In Europe and America the dried root is used as the medically active part, while in China, the whole plant (root, stems, leaves) are dried and used.
Dr. Albert Leung’s book, Chinese Healing Foods and Herbs, presents general information and home remedies using dandelion as well as over 45 other herbs. Dandelion recipes can be found on page 55 – 56 and include remedies for:
Mastitis
Mumps
Bloodshot eyes
Inflammation of the eyes
Learn more right now! For more information about Dr. Leung and his writings, visit www.earthpower.com.
Dr. Albert Leung’s book, Chinese Healing Foods and Herbs, presents general information and home remedies using dandelion as well as over 45 other herbs. Dandelion recipes can be found on page 55 – 56 and include remedies for:
Mastitis
Mumps
Bloodshot eyes
Inflammation of the eyes
Learn more right now! For more information about Dr. Leung and his writings, visit www.earthpower.com.
Tuesday, February 13, 2007
MUME – HOW DO YOU SMOKE A PLUM?
It is pronounced ‘MOO-may’ (synonyms: wumei, smoked plum) and it is the dried unripe fruit of the Prunus mume (Sieb.) Sieb. et Zucc., a deciduous tree up to 10 meters high. It is also known as Japanese apricot.
The green, about-to-ripen fruit is collected in May and oven-dried at 40C for 2-3 days followed by leaving in the closed oven for 2-3 more days until it turns black. Mume is produced mostly in southern provinces, especially Sichuan which is the largest producer. Zhejiang produces the best wumei, which is large and jet black, with thick meat and a small pit, and tastes sour.
Mume is traditionally regarded as sour tasting, astringent and neutral and used to promote secretion as well as expel parasites. It is also used to treat cough, chronic diarrhea, diabetes, ascariasis (roundworm infection) and hookworm infection, neurodermatitis, eczema and hard-to-heal sores. In recent years it has often been used as an ingredient in combination with other detoxicant herbs (e.g. Schisandra, licorice, and fangfeng) both internally and externally in the treatment of the treatment of allergic conditions such as asthma, urticaria, allergic rhinitis and pruritus. It is also boiled in water and sweetened with sugar to make suan mei tang (sour plum decoction), a refreshing drink very popular in southern China and Taiwan.
Learn more about mume and other herbs now! Visit www.earthpower.com where you can read more from Dr. Albert Leung.
Dr. Leung’s authoritative book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of Mume, as well as similar info for about 500 other herbs.
The encyclopedia entry for Mume appears on pp. 541-542.
The green, about-to-ripen fruit is collected in May and oven-dried at 40C for 2-3 days followed by leaving in the closed oven for 2-3 more days until it turns black. Mume is produced mostly in southern provinces, especially Sichuan which is the largest producer. Zhejiang produces the best wumei, which is large and jet black, with thick meat and a small pit, and tastes sour.
Mume is traditionally regarded as sour tasting, astringent and neutral and used to promote secretion as well as expel parasites. It is also used to treat cough, chronic diarrhea, diabetes, ascariasis (roundworm infection) and hookworm infection, neurodermatitis, eczema and hard-to-heal sores. In recent years it has often been used as an ingredient in combination with other detoxicant herbs (e.g. Schisandra, licorice, and fangfeng) both internally and externally in the treatment of the treatment of allergic conditions such as asthma, urticaria, allergic rhinitis and pruritus. It is also boiled in water and sweetened with sugar to make suan mei tang (sour plum decoction), a refreshing drink very popular in southern China and Taiwan.
Learn more about mume and other herbs now! Visit www.earthpower.com where you can read more from Dr. Albert Leung.
Dr. Leung’s authoritative book, Encyclopedia of Common Natural Ingredients Used in Foods, Drugs and Cosmetics, 2nd Edition presents technical information and traditional medicinal uses of Mume, as well as similar info for about 500 other herbs.
The encyclopedia entry for Mume appears on pp. 541-542.
Wednesday, February 07, 2007
Dr. Leung Responds: "Unhappy Meals", Michael Pollan, New York Times
Dr. Leung’s response to Michael Pollan's New York Times article “Unhappy Meals” is below.
After reading Michael Pollan’s article “Unhappy Meals” (New York Times Magazine, Sunday, January 28, 2007), I think it is the best article on health I have read for years. I totally agree with the author’s premise that we have been consuming too many nutrients (scientifically determined and named) and not enough whole foods that contain not only these nutrients but many others which we may need more than the known macronutrients such as carbohydrates, proteins and fats or micronutrients such as vitamins, minerals and amino acids, which we need for optimal health.
For the past 20 plus years I have been writing about the same issue, except with more emphasis on traditional herbal medicines vs. modern drugs, where “active” ingredients do not equate to whole traditional medicines or herbal supplements. And where, as in conventional nutrients research, the scientists either don’t get it or opt for expediency, taking the easy way out by pursuing a reductionistic approach. It’s this kind of scientific approach to studying nutrition and traditional medicines/supplements that has indirectly caused many of our current health problems in North America, because its misguided results have led to our over-reliance on chemical nutrients and drugs. They have thus prevented us from taking advantage of the thousands of years of ongoing traditional experience and wisdom in whole foods and whole herbs that are often used interchangeably for our health benefit.
I have also done extensive research on traditional herbs and botanicals over the past 25 plus years and have learned much about them. A pill or a can (no matter how big) containing all the known nutrients (carbs, proteins, fats, vitamins, minerals, etc.) is no substitute for a good balanced meal. The same holds true in traditional herbal medicines and supplements. A product (juice, drink, pill, or capsule) prepared by mixing various phytochemicals or extracts standardized only to these chemicals is not equivalent to a product that contains the whole spectrum of phytochemicals derived from whole extracts of the traditional herbs that make up the formula. The latter is the only one that would contain all the ingredients for delivering the traditional benefits known for those herbs.
Links to more information below
General herbal information
Technical herbal information
After reading Michael Pollan’s article “Unhappy Meals” (New York Times Magazine, Sunday, January 28, 2007), I think it is the best article on health I have read for years. I totally agree with the author’s premise that we have been consuming too many nutrients (scientifically determined and named) and not enough whole foods that contain not only these nutrients but many others which we may need more than the known macronutrients such as carbohydrates, proteins and fats or micronutrients such as vitamins, minerals and amino acids, which we need for optimal health.
For the past 20 plus years I have been writing about the same issue, except with more emphasis on traditional herbal medicines vs. modern drugs, where “active” ingredients do not equate to whole traditional medicines or herbal supplements. And where, as in conventional nutrients research, the scientists either don’t get it or opt for expediency, taking the easy way out by pursuing a reductionistic approach. It’s this kind of scientific approach to studying nutrition and traditional medicines/supplements that has indirectly caused many of our current health problems in North America, because its misguided results have led to our over-reliance on chemical nutrients and drugs. They have thus prevented us from taking advantage of the thousands of years of ongoing traditional experience and wisdom in whole foods and whole herbs that are often used interchangeably for our health benefit.
I have also done extensive research on traditional herbs and botanicals over the past 25 plus years and have learned much about them. A pill or a can (no matter how big) containing all the known nutrients (carbs, proteins, fats, vitamins, minerals, etc.) is no substitute for a good balanced meal. The same holds true in traditional herbal medicines and supplements. A product (juice, drink, pill, or capsule) prepared by mixing various phytochemicals or extracts standardized only to these chemicals is not equivalent to a product that contains the whole spectrum of phytochemicals derived from whole extracts of the traditional herbs that make up the formula. The latter is the only one that would contain all the ingredients for delivering the traditional benefits known for those herbs.
Links to more information below
General herbal information
Technical herbal information
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