In last week's Sesame post we gave some general information and described some of the effects that sesame seed (from Sesamum inidcum) has on the body. This week in part 2, as promised, we will delve into the traditional uses of sesame seed as well as some typical home remedies.
The sesame plant was introduced into China during the Han Dynasty, around the second century B.C. Its seeds have been used in Traditional Chinese Medicine for over 2000 years and are first described in the Shennong Herbal, where they are listed in the nontoxic category of drugs. They are considered to vitalize the internal organs, to be particularly beneficial to the kidney and liver, and to "moisten dryness", as in treating constipation. Black sesame seeds are regarded as superior to white sesame seeds in medicinal value and are the ones customarily used in Chinese Medicine. They are currently an officially recognized drug in the People's Republic of China, being listed in its pharmacopeia for the treatment of dizziness, blurred vision, and tinnitus (imaginary roaring noise) resulting from anemia, premature graying of hair, loss of hair after an illness, and constipation. Other uses recorded in traditional herbals include the treatment of lack of milk in nursing women, rheumatoid arthritis, paralysis, and general weakness after an illness. Sesame seeds are also used to treat insect bites, sores, and hemorrhoids. The normal daily internal dose is 9 to 15 g. (0.3 to o.5 oz.), taken as a decoction, pills, or powder. Externally, a decoction of the seeds is used to wash affected areas or the mashed seeds are applied directly.
Internal use of sesame seeds should be avoided by individuals with spleen problems and by those who have loose stools.
Although many recipes using sesame seeds for a wide variety of conditions can be found in traditional and modern herbals, by far the most common uses of the seeds in Chinese homes are as nutrients, tonics, and laxatives. All three effects can be obtained from a drink (perhaps more appropriately called a soup) made from sesame seeds and rice. When I was growing up in Hong Kong, my family would occasionally make this soup to treat constipation in one of us, as well as for the rest of the family. We children ate the soup because it tasted good. It is prepared the same way as "almond milk", replacing the almonds with sesame seeds. Briefly, the seeds and rice are soaked together in water. When well-soaked they are ground to a paste, followed by straining, diluting and sweetening to taste with sugar or rock candy. Like almond milk, the consistency of sesame seed soup varies, depending on the amount of rice and water used. This soup is often prepared by the Cantonese in Hong Kong during dry weather to soothe and lubricate internal organs, particularly the bowels.
In a recipe from an 8th-century herbal for treating aching limbs accompanied by swelling, five parts of sesame seeds are heated to remove excess water, ground, and mixed with one part of wine. After soaking overnight, the wine is drunk as needed.
In the same herbal, a recipe for treating kitchen burns and scalds calls for grinding sesame seeds into a paste and applying it to the affected areas. This paste can also be used for treating insect bites, especiallly spider bites.
To treat toothache with swollen gums, a 4th-century recipe calls for boiling one part of sesame seeds in two parts of water until one part of liquid remains. The liquid is then used for gargling. It is said to work wonders.
According to a recipe from an early 15th-century herbal, sores on the head and facial areas can be treated by simply chewing raw sesame seeds and applying the resulting wet mash to the sores.
According to Li Shizhen's Ben Cao Gang Mu, to increase milk flow in nursing mothers, sesame seeds are roasted, ground, and mixed with a small amount of salt.
Li Shizhen also gives a remedy for swollen and painful hemorrhoids: Boil sesame seeds in water and use the liquid to wash the affected area.
To treat unhealing sores and carbuncles, black sesame seeds are roasted well and ground to a paste, which is applied directly to the sores or carbuncles as a poultice. This recipe is from a 7th-century herbal.
Sesame seeds area readily available in grocery stores and supermarkets.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using sesame as well as over 45 other herbs.
Learn more about sesame and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.
Wednesday, March 28, 2007
Monday, March 26, 2007
Forsythia
Forsythia fruit is the ripe fruit, with or without seeds, of Forsythia suspensa (Thunb.) Vahl. (Family Oleaceae).
Forsythia fruit is one of the most common components in Chinese herbal formulas for treating the common cold, influenza, and allergies (e.g., hay fever). With continuous documentation of at least three thousand years, it is traditionally considered a detoxicant for treating so-called "toxic" and "hot" conditions. These conditions correlate with modern inflammatory and infectious diseases, including viral and bacterial infections, as well as allergies. The properties and uses of forsythia fruit now appear to have considerable scientific support.
In recent laboratory studies, Chinese scientists have found its decoction (water extract) and other extracts (e.g., alcohol extract) to have antiviral, antibacterial, antiinflammatory, antypyretic, antiallergic, and antioxidant activities in vitro and in experimental animals. Chemical studies have revealed various active constituents, including relatively large amounts of oleanolic acid (0.73 to 2.28%) and other triterpenes, phenols (e.g. forsythol), sterols and flavonoids. Although oleanolic acid has antiallergic and liver protectant and forsythol antibacterial activities, they cannot account for the varied biological effects and total traditional properties of forsythia fruit. Again, this is nothing new when it comes to scientific investigation of herbs using the typical single chemical drug appropach, where researchers are only looking for a one-to-one effect. In herbal medicine, there is no such thing. At best you are looking at a rare occasion where a single chemical of an herb is responsible for one or two of its specific properties, such as ephedrine from mahuang (Ephedra spp.), berberine from huanglian (Coptis spp.) and quinine from chichona bark. However, these specific chemicals with specific effects don't account for the total traditional properties and uses of these herbs.
Like other scientists, I don't have a clear idea how forsythia fruit works in taking care of colds, flus and allergies. But based on personal experience with this and related herbs and after almost twenty years of intensive searching and accumulating traditinonal and modern Chinese herbal data, including a collection of most of the major Chinese herbals ever published and over sixty modern Chinese journals (quarterly, bi-monthly and monthly) on traditional herbal medicine, I can tell you that traditional Chinese formulas for treating "toxic" and "hot" conditions are superior to modern cold, flu and allergy medicines. Some of these formulas have been safely used for hundreds of years.
While modern medicines only offer temporary relief of symptoms (often simulataneously causing toxic side effects), the traditional Chinese herbal formulas take care of the virus ("evil") as well as strengthen the body, with many fewer toxic side effects, if any at all. My family and friends have been using two or three of these formulas with considerable success. I would be very upset if I were forced to use modern drugs by some biased and self-serving bureaucrats; so would my family and friends.
Extracts of forsythia fruit are now also used in numerous types of cosmetic products, including hair care (e.g., hair growth liniments and antidandruff shampoos), skin care (e.g., acne cream) and foot care (e.g., athletes foot) products for their antimicrobial and traditional detoxifying properties.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including forsythia on pages 30-32.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Forsythia fruit is one of the most common components in Chinese herbal formulas for treating the common cold, influenza, and allergies (e.g., hay fever). With continuous documentation of at least three thousand years, it is traditionally considered a detoxicant for treating so-called "toxic" and "hot" conditions. These conditions correlate with modern inflammatory and infectious diseases, including viral and bacterial infections, as well as allergies. The properties and uses of forsythia fruit now appear to have considerable scientific support.
In recent laboratory studies, Chinese scientists have found its decoction (water extract) and other extracts (e.g., alcohol extract) to have antiviral, antibacterial, antiinflammatory, antypyretic, antiallergic, and antioxidant activities in vitro and in experimental animals. Chemical studies have revealed various active constituents, including relatively large amounts of oleanolic acid (0.73 to 2.28%) and other triterpenes, phenols (e.g. forsythol), sterols and flavonoids. Although oleanolic acid has antiallergic and liver protectant and forsythol antibacterial activities, they cannot account for the varied biological effects and total traditional properties of forsythia fruit. Again, this is nothing new when it comes to scientific investigation of herbs using the typical single chemical drug appropach, where researchers are only looking for a one-to-one effect. In herbal medicine, there is no such thing. At best you are looking at a rare occasion where a single chemical of an herb is responsible for one or two of its specific properties, such as ephedrine from mahuang (Ephedra spp.), berberine from huanglian (Coptis spp.) and quinine from chichona bark. However, these specific chemicals with specific effects don't account for the total traditional properties and uses of these herbs.
Like other scientists, I don't have a clear idea how forsythia fruit works in taking care of colds, flus and allergies. But based on personal experience with this and related herbs and after almost twenty years of intensive searching and accumulating traditinonal and modern Chinese herbal data, including a collection of most of the major Chinese herbals ever published and over sixty modern Chinese journals (quarterly, bi-monthly and monthly) on traditional herbal medicine, I can tell you that traditional Chinese formulas for treating "toxic" and "hot" conditions are superior to modern cold, flu and allergy medicines. Some of these formulas have been safely used for hundreds of years.
While modern medicines only offer temporary relief of symptoms (often simulataneously causing toxic side effects), the traditional Chinese herbal formulas take care of the virus ("evil") as well as strengthen the body, with many fewer toxic side effects, if any at all. My family and friends have been using two or three of these formulas with considerable success. I would be very upset if I were forced to use modern drugs by some biased and self-serving bureaucrats; so would my family and friends.
Extracts of forsythia fruit are now also used in numerous types of cosmetic products, including hair care (e.g., hair growth liniments and antidandruff shampoos), skin care (e.g., acne cream) and foot care (e.g., athletes foot) products for their antimicrobial and traditional detoxifying properties.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including forsythia on pages 30-32.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Thursday, March 22, 2007
Part 1: Open Sesame... Seed, That Is
Used extensively worldwide, sesame seeds are the seeds of a cultivated annual herb known scientifically as Sesamum indicum of the sesame family. In Chinese the sesame plant is called zhi ma or hu ma, meaning "oily hemp" or "foreign hemp". A native of southern Asia and now cultivated in Burma, China, India, Sudan, and many other tropical countries, the sesame plant is hairy and grows to a height of about 1 m. (3.3 ft). It has an erect stem with leaves that vary in shape and size from oval to narrow and oblong or palmately three-lobed, measuring 3 to 10 cm. (1.2 to 4 in.) long, with petioles 1.5 to 5 cm. (0.6 to 2 in.) long. The plant flowers from June through August. Its fruit is a capsule containing numerous seeds. Sesame seeds are harvested during the fruiting period (August and September) after the capsules have turned yellowish black. Whole plants are cut at their base and tied in bundles, with their tops together, and dried under the sun. After drying the seeds are separated by thrashing, and extraneous, non-seed material is removed. Further drying yields the sesame seeds sold commercially.
Two major types of sesame seeds, black and white, are derived from the black and white varieties of S. indicum respectively. The small shiny seeds are smooth, oval, and flattened. They are nutritious and contain about 55% oil (fats), 26% protein, and 9$ carbotydrates. They also containVitamin E, folic acid, nicotinic acid, and minerals (especially calcium). Sesame seed oil contains mainly oleic and linoleic acids (each about 43 %), 9% palmitic acid, 4% stearic acid, and small amounts of sesamol and sesamolin.
Sesame seed oil, also known as benne oil or teel oil, is obtained by pressing the seeds. There are two kinds of oil, one prepared from roasted, and the other from unroasted seeds. The former has a vrey fragrant aroma and the latter has hardly any aroma at all. Roasted sesame seed oil is a popular condiment in Oriental foods. On the other hand, unroasted sesame seed oil is used primarily in pharmaceuticals. It has similar properties to those of olive oil; it is used as a vehicle (carrier) in intramuscular injections and in other pharmaceutical preparations for its laxative, emollient (softening) and demulcent (soothing) properties. Roasted and unroasted sesame oils cannot be used interchangeably.
In Western countries, sesame seeds are commonly used on bread, crackers, and rolls. The white variety is generally preferred.
Experiments performed over the past few decades, mainly by Western scientists, have found sesame seeds to lower the blood sugar level but to increase the liver and muscle glycogen levels in rats.
Sesame seed cake, obtained after expressing the oil, when used as feed, was found to be toxic to domestic animals. Calves eating too much of this sesame seed cake were found to exhibit signs of eczema, hair loss, and itching.
To Be Continued.
Come back next week when we will discuss sesame's traditional uses and reveal a few home remedies in part 2 of "Open Sesame... Seed, That Is".
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using sesame as well as over 45 other herbs.
Learn more about sesame and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.
Two major types of sesame seeds, black and white, are derived from the black and white varieties of S. indicum respectively. The small shiny seeds are smooth, oval, and flattened. They are nutritious and contain about 55% oil (fats), 26% protein, and 9$ carbotydrates. They also containVitamin E, folic acid, nicotinic acid, and minerals (especially calcium). Sesame seed oil contains mainly oleic and linoleic acids (each about 43 %), 9% palmitic acid, 4% stearic acid, and small amounts of sesamol and sesamolin.
Sesame seed oil, also known as benne oil or teel oil, is obtained by pressing the seeds. There are two kinds of oil, one prepared from roasted, and the other from unroasted seeds. The former has a vrey fragrant aroma and the latter has hardly any aroma at all. Roasted sesame seed oil is a popular condiment in Oriental foods. On the other hand, unroasted sesame seed oil is used primarily in pharmaceuticals. It has similar properties to those of olive oil; it is used as a vehicle (carrier) in intramuscular injections and in other pharmaceutical preparations for its laxative, emollient (softening) and demulcent (soothing) properties. Roasted and unroasted sesame oils cannot be used interchangeably.
In Western countries, sesame seeds are commonly used on bread, crackers, and rolls. The white variety is generally preferred.
Experiments performed over the past few decades, mainly by Western scientists, have found sesame seeds to lower the blood sugar level but to increase the liver and muscle glycogen levels in rats.
Sesame seed cake, obtained after expressing the oil, when used as feed, was found to be toxic to domestic animals. Calves eating too much of this sesame seed cake were found to exhibit signs of eczema, hair loss, and itching.
To Be Continued.
Come back next week when we will discuss sesame's traditional uses and reveal a few home remedies in part 2 of "Open Sesame... Seed, That Is".
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using sesame as well as over 45 other herbs.
Learn more about sesame and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.
Tuesday, March 20, 2007
Medicine from Marigolds
You may not think of medicine when you see a marigold flower, but that might change after you read this.
Two species of marigold are used in Chinese medicine - the big, or Aztec, marigold and the French marigold. Big, or Aztec, marigold is known scientifically as Tagates erecta and French marigold as Tagates patula, both of the composite family. In Chinese, Aztec marigold is called wan shou ju, meaning "long life chrysanthemum", and French marigold is known as xi fan ju, meaning "Western chrysanthemum", denoting its foreign origin. The whole French marigold plant, when used in traditional medicine, is called kong que cao, or "peacock herb".
Marigolds are strong-scented annual herbs, usually 0.3 to 1 m. (1-3 ft) tall. Aztec marigold bears flowers that range in color from yellow to orange and can reach as much as 10 cm (4 in.) across, while French marigold bears yellow to golden-yellow flower heads that are much smaller, only about 4 cm (1.6 in.) across and usually with red patches. Both marigolds are generally considered to be natives of Mexico. They are now extensively cultivated throughout the world, with numerous varieties.
Although both marigolds are commonly seen as ornamental plants in Western countries, Aztec marigold is quite extensively grown for its yellow flowerheads. The flower petals are used in chicken feed to give the skin and egg yolk of chickens the familiar yellow color. This practice has been going on for so many years, and western consumers have grown so used to the yellow color of the chicken skin and egg yolk, that most of them believe this color to be natural and actually consider chickens without a yellow skin and eggs without yellow yolks unnatural and undesirable. Marigolds also yield a fragrant volatile oil called tagetes oil that is used in perfumes and in many types of processed food products, including alcoholic and non-alcoholic beverages, frozen desserts, candies, puddings, condiments and relishes.
In Western folk medicine, the flower heads and leaves of Aztec marigold are used in treating intestinal worms and colic, as well as in promoting menstrual flow.
Scientists have found tagetes oil to have various effects on experimental animals. These include sedative, anticonvulsive, hypotensive, bronchodilatory, and anti-inflammatory effects. Tagates oil also has insecticidal properties.
As is typical in plants of the composite family, marigolds can cause contact dermatitis in some sensitive individuals. Consequently, if one is allergic to chrysanthemums, daisies, or other composite plants one should be careful about handling marigolds also.
The uses of marigolds in Chinese medicine are described only in modern herbals that are mainly of southern Chinese origin. Despite this lack of written record, marigolds have probably been used for generations as a folk remedy in some southern Chinese provinces, particularly Yunnan, Guizhou, Sichuan, and Guangxi. Both the flower heads and leaves of Aztec marigold are usually collected in the summer or fall and are used either fresh or sun-dried.
The flower heads of Aztec marigold are considered to have properties that dissipate heat (in fevers), expel colds, and break up phlegm. They are used to treat whooping cough, coughs due to colds, convulsions in children, acute conjunctivitis, dizziness, mumps, and mastitis. The usual daily internal dose is 3 to 9 g. (0.1 to 0.3 oz.) of dried flower heads taken as a decoction. Externally, the decoction is used to wash affected areas.
The leaves of Aztec marigold are used mainly for treating carbuncles, sores, and boils. The usual daily internal dose is 4.5 to 9 g. (o.15 to 0.3 oz.) of dried leaves taken as a decoction. For external use, the decoction is used to wash the affected areas or the mashed fresh leaves are applied directly.
The whole French marigold plant, also collected and dried in summer or fall, is used in traditional medicine. Said to dissipate heat, it is also used in treating coughs and diarrhea, with a daily internal dose of 9 to 15 g. (0.3 to 0.5 oz.), taken as a decoction or powder.
Recorded remedies using marigolds are few. Following are two that don't combine marigolds with other herbs.
To treat toothache or sore eyes, 15 g. (0.5 oz) of dried flower heads of Aztec marigold are boiled in water and the liquid is drunk.
To treat whooping cough, 15 fresh flower heads are boiled in water and the resulting decoction is taken along with red sugar (a type of crude cane sugar).
Marigolds are widely grown as ornamental herbs in home gardens and are also sold in garden centers or by florists.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using marigold as well as over 45 other herbs.
Learn more about marigold and read further about Dr. Leung and his writings! Visit www.earthpower.com.
Two species of marigold are used in Chinese medicine - the big, or Aztec, marigold and the French marigold. Big, or Aztec, marigold is known scientifically as Tagates erecta and French marigold as Tagates patula, both of the composite family. In Chinese, Aztec marigold is called wan shou ju, meaning "long life chrysanthemum", and French marigold is known as xi fan ju, meaning "Western chrysanthemum", denoting its foreign origin. The whole French marigold plant, when used in traditional medicine, is called kong que cao, or "peacock herb".
Marigolds are strong-scented annual herbs, usually 0.3 to 1 m. (1-3 ft) tall. Aztec marigold bears flowers that range in color from yellow to orange and can reach as much as 10 cm (4 in.) across, while French marigold bears yellow to golden-yellow flower heads that are much smaller, only about 4 cm (1.6 in.) across and usually with red patches. Both marigolds are generally considered to be natives of Mexico. They are now extensively cultivated throughout the world, with numerous varieties.
Although both marigolds are commonly seen as ornamental plants in Western countries, Aztec marigold is quite extensively grown for its yellow flowerheads. The flower petals are used in chicken feed to give the skin and egg yolk of chickens the familiar yellow color. This practice has been going on for so many years, and western consumers have grown so used to the yellow color of the chicken skin and egg yolk, that most of them believe this color to be natural and actually consider chickens without a yellow skin and eggs without yellow yolks unnatural and undesirable. Marigolds also yield a fragrant volatile oil called tagetes oil that is used in perfumes and in many types of processed food products, including alcoholic and non-alcoholic beverages, frozen desserts, candies, puddings, condiments and relishes.
In Western folk medicine, the flower heads and leaves of Aztec marigold are used in treating intestinal worms and colic, as well as in promoting menstrual flow.
Scientists have found tagetes oil to have various effects on experimental animals. These include sedative, anticonvulsive, hypotensive, bronchodilatory, and anti-inflammatory effects. Tagates oil also has insecticidal properties.
As is typical in plants of the composite family, marigolds can cause contact dermatitis in some sensitive individuals. Consequently, if one is allergic to chrysanthemums, daisies, or other composite plants one should be careful about handling marigolds also.
The uses of marigolds in Chinese medicine are described only in modern herbals that are mainly of southern Chinese origin. Despite this lack of written record, marigolds have probably been used for generations as a folk remedy in some southern Chinese provinces, particularly Yunnan, Guizhou, Sichuan, and Guangxi. Both the flower heads and leaves of Aztec marigold are usually collected in the summer or fall and are used either fresh or sun-dried.
The flower heads of Aztec marigold are considered to have properties that dissipate heat (in fevers), expel colds, and break up phlegm. They are used to treat whooping cough, coughs due to colds, convulsions in children, acute conjunctivitis, dizziness, mumps, and mastitis. The usual daily internal dose is 3 to 9 g. (0.1 to 0.3 oz.) of dried flower heads taken as a decoction. Externally, the decoction is used to wash affected areas.
The leaves of Aztec marigold are used mainly for treating carbuncles, sores, and boils. The usual daily internal dose is 4.5 to 9 g. (o.15 to 0.3 oz.) of dried leaves taken as a decoction. For external use, the decoction is used to wash the affected areas or the mashed fresh leaves are applied directly.
The whole French marigold plant, also collected and dried in summer or fall, is used in traditional medicine. Said to dissipate heat, it is also used in treating coughs and diarrhea, with a daily internal dose of 9 to 15 g. (0.3 to 0.5 oz.), taken as a decoction or powder.
Recorded remedies using marigolds are few. Following are two that don't combine marigolds with other herbs.
To treat toothache or sore eyes, 15 g. (0.5 oz) of dried flower heads of Aztec marigold are boiled in water and the liquid is drunk.
To treat whooping cough, 15 fresh flower heads are boiled in water and the resulting decoction is taken along with red sugar (a type of crude cane sugar).
Marigolds are widely grown as ornamental herbs in home gardens and are also sold in garden centers or by florists.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using marigold as well as over 45 other herbs.
Learn more about marigold and read further about Dr. Leung and his writings! Visit www.earthpower.com.
Friday, March 16, 2007
Giant Knotweed is Japanese Knotweed is Huzhang
Giant knotweed is a commonly used name for Polygonum cuspidatum Sieb. et Zucc. (Family Polygonaceae). The standardized common name for this herb in commerce is Japanese Knotweed. It also can be known by its Chinese name, huzhang. Parts used are the root and rhizome. Properties include antiarthritic, antirheumatic, analgesic, detoxicant, antitussive, expectorant, antibacterial, antiviral, and antioxidant. The most common traditional uses for giant knotweed are painful joints, jaundice, menstrual difficulties, cough with excessive phlegm, skin sores and boils, and traumatic injuries. More modern or recent uses include burns, acute viral hepatitis, and acute infections (e.g. appendicitis). Finally, huzhang has recently become a major source of resveratrol, a compound found in a number of plants and having a number of reported health-enhancing effects in research trials.
Originally native to eastern Asia, giant knotweed has escaped in North America and is now a weed found throughout New England and neighboring states and in Canada. Young shoots are edible. Despite its abundance here in America, the rhizome and root are not collected or used, and huzhang comes primarily from China.
Although huzhang is botanically very closely related to fo-ti and buckwheat, their major uses differ considerably. Whereas fo-ti (especially the cured form) and buckwheat have a long history of use as a tonic or food, the use of huzhang is limited to specific disease treatments. In recent years, the Chinese have been using huzhang in the treatment of burns and acute viral hepatitis with considerable success. Modern scientific studies performed by Chinese and Japanese researchers have found that some of huzhang's chemical components have antibacterial, antiviral, liver protectant and antioxidant effects.
The unique broad, traditional and modern properites of huzhang, which include detoxicant, antiburn, wound healing, astringent, antimicrobial and antioxidant, have been utilized in skin care cosmetics and environmental products. Its extracts are used in skin lotions, antifatigue, massage and cleansing creams. As mentioned above, it is used as a main source of resveratrol.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including giant knotweed on pages 38-39.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Originally native to eastern Asia, giant knotweed has escaped in North America and is now a weed found throughout New England and neighboring states and in Canada. Young shoots are edible. Despite its abundance here in America, the rhizome and root are not collected or used, and huzhang comes primarily from China.
Although huzhang is botanically very closely related to fo-ti and buckwheat, their major uses differ considerably. Whereas fo-ti (especially the cured form) and buckwheat have a long history of use as a tonic or food, the use of huzhang is limited to specific disease treatments. In recent years, the Chinese have been using huzhang in the treatment of burns and acute viral hepatitis with considerable success. Modern scientific studies performed by Chinese and Japanese researchers have found that some of huzhang's chemical components have antibacterial, antiviral, liver protectant and antioxidant effects.
The unique broad, traditional and modern properites of huzhang, which include detoxicant, antiburn, wound healing, astringent, antimicrobial and antioxidant, have been utilized in skin care cosmetics and environmental products. Its extracts are used in skin lotions, antifatigue, massage and cleansing creams. As mentioned above, it is used as a main source of resveratrol.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including giant knotweed on pages 38-39.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Wednesday, March 14, 2007
Alfalfa - Not Just Sprouts
Did you know that alfalfa is used for more than just sprouts?
Alfalfa, or Medicago sativa L. (Family Leguminosae) has diuretic, tonic, and appetizing properties. The parts used are leaves and flowering tops. It is traditionally used to promote appetite and weight gain, to stop bleeding, or to treat badder infections and fluid retention.
Alfalfa is rich in nutrients including proteins, antioxidant flavonoids, vitamins (A, B2, B6, B12, C, E, and K), amino acids, minerals, sterols, and fibers. It also contains saponin glycosides and coumarins. It is one of the commerical sources for chlorophyll production and is also a source for leaf protein production. Its extracts are used as flavor ingredients in many processed foods.
The popularity of alfalfa is quite recent, perhaps only a couple of decades. Although much chemical and pharmacological research has been performed on alfalfa, there is still no clear-cut evidence to support the benefits of alfalfa's advocated medical uses in humans. In addition, there is preliminary evidence that ingestion of large quantities of alfalfa (especially seeds or sprouts) may produce blood abnormalities and reactivate systemic lupus erythematosus in persons in whom this condition has been clinically inactive. Nevertheless, alfalfa does contain a wide variety of nutrients (both conventional and non-conventional) and ingestion of its leaves and sprouts in moderation can be quite nutritious. One thing to bear in mind is that nothing is absolutely safe, especially if done in excess. Also, it is your body, you know it best. Continue to listen to it.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including alfalfa on page 1.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Alfalfa, or Medicago sativa L. (Family Leguminosae) has diuretic, tonic, and appetizing properties. The parts used are leaves and flowering tops. It is traditionally used to promote appetite and weight gain, to stop bleeding, or to treat badder infections and fluid retention.
Alfalfa is rich in nutrients including proteins, antioxidant flavonoids, vitamins (A, B2, B6, B12, C, E, and K), amino acids, minerals, sterols, and fibers. It also contains saponin glycosides and coumarins. It is one of the commerical sources for chlorophyll production and is also a source for leaf protein production. Its extracts are used as flavor ingredients in many processed foods.
The popularity of alfalfa is quite recent, perhaps only a couple of decades. Although much chemical and pharmacological research has been performed on alfalfa, there is still no clear-cut evidence to support the benefits of alfalfa's advocated medical uses in humans. In addition, there is preliminary evidence that ingestion of large quantities of alfalfa (especially seeds or sprouts) may produce blood abnormalities and reactivate systemic lupus erythematosus in persons in whom this condition has been clinically inactive. Nevertheless, alfalfa does contain a wide variety of nutrients (both conventional and non-conventional) and ingestion of its leaves and sprouts in moderation can be quite nutritious. One thing to bear in mind is that nothing is absolutely safe, especially if done in excess. Also, it is your body, you know it best. Continue to listen to it.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including alfalfa on page 1.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Monday, March 12, 2007
Japanese Honeysuckle, Chinese Medicine
Honeysuckle is a collective name for numerous twining or trailing shrubs with opposite leaves and mildly to very fragrant flowers. The plants are known scientifically as Lonicera of the honeysuckle family. The Japanese honeysuckle (Lonicera japonica) is the honeysuckle most commonly used in Chinese medicine, but several other species are also used.
In Chinese, honeysuckle flowers are called jin yin hua, meaning, literally, gold and silver flowers. The term refers to the color of the flowers of Japanese honeysuckle, which are at first white but then turn to golden yellow. Honeysuckle stems or vines are called ren dong teng, meaning “winter-resistant vine”, which referes to the hardy nature of the vines.
Japanese honeysuckle is a native of Asia but now grows wild in many parts of North America, especially the northeastern United States. Its climbing or twining stem can reach as much as 9 m. (30 ft.) long. Its flowers are very fragrant.
Honeysuckle is widely used in traditional Chinese medicine. Japanese honeysuckle stems, leaves and flowers have been found to contain numerous constituents including luteolin, luteolin derivatives (e.g. lonicerin), alkaloids, tannins, inositol, loganin, secologanin, chlorogenic acid and saponins. Chlorogenic acid is believed to be the major active constituent. Among the most commonly used honeysuckle species, including Lonicera confusa, L. hypoclauca, and L. dasystyla, chlorogenic acid content ranges from less than 0.5% to almost 7%.
The flowers and the stems, with leaves, of the honeysuckle plant are commonly used in Chinese medicine and are produced throughout China.
Honeysuckle flowers are collected during May or June (the flowering season in China is May to July). Traditionally picked in the morning after the dew has evaporated, they are laid out in thin layers on straw mats and are sun-dried or air-dried in the shade. Harsh midday and early afternoon sun is avoided. The flowers are turned over occasionally to ensure even drying.
Honeysuckle stems (or vines) with leaves are collected in autumn or winter. They are tied in small bundles and sun-dried.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using honeysuckle as well as over 45 other herbs. Note: there is also an entry for honeysuckle in Dr. Leung’s encyclopedia, near the back in the section on cosmetic ingredients.
Learn more about honeysuckle and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.
In Chinese, honeysuckle flowers are called jin yin hua, meaning, literally, gold and silver flowers. The term refers to the color of the flowers of Japanese honeysuckle, which are at first white but then turn to golden yellow. Honeysuckle stems or vines are called ren dong teng, meaning “winter-resistant vine”, which referes to the hardy nature of the vines.
Japanese honeysuckle is a native of Asia but now grows wild in many parts of North America, especially the northeastern United States. Its climbing or twining stem can reach as much as 9 m. (30 ft.) long. Its flowers are very fragrant.
Honeysuckle is widely used in traditional Chinese medicine. Japanese honeysuckle stems, leaves and flowers have been found to contain numerous constituents including luteolin, luteolin derivatives (e.g. lonicerin), alkaloids, tannins, inositol, loganin, secologanin, chlorogenic acid and saponins. Chlorogenic acid is believed to be the major active constituent. Among the most commonly used honeysuckle species, including Lonicera confusa, L. hypoclauca, and L. dasystyla, chlorogenic acid content ranges from less than 0.5% to almost 7%.
The flowers and the stems, with leaves, of the honeysuckle plant are commonly used in Chinese medicine and are produced throughout China.
Honeysuckle flowers are collected during May or June (the flowering season in China is May to July). Traditionally picked in the morning after the dew has evaporated, they are laid out in thin layers on straw mats and are sun-dried or air-dried in the shade. Harsh midday and early afternoon sun is avoided. The flowers are turned over occasionally to ensure even drying.
Honeysuckle stems (or vines) with leaves are collected in autumn or winter. They are tied in small bundles and sun-dried.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using honeysuckle as well as over 45 other herbs. Note: there is also an entry for honeysuckle in Dr. Leung’s encyclopedia, near the back in the section on cosmetic ingredients.
Learn more about honeysuckle and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.
Thursday, March 08, 2007
Turmeric
Also known as curcuma and Indian saffron, turmeric is a common spice used worldwide. It is an ingredient in curry, prepared mustard, pickles, and other well-known food products. It is used both for its yellow coloring effects and for its flavor. Turmeric is derived from a plant of the ginger family known as Curcuma longa or Curcuma domestica. The plant is a perennial herb with a thick rhizome from which large oblong leaves arise.
To produce turmeric, the rhizomes are dug up at the end of the growing season, which is usually in the fall or winter. They are washed, thoroughly boiled, and dried under the sun, yielding the turmeric sold commercially. Two forms, bulbs (main rhizomes) and fingers (branched rhizomes), are usually sold. India is the major producer of turmeric.
Traditional uses include removing blood stasis, promoting and normalizing energy flow in the body, and relieving pain. Major uses include treating chest and rib pain, amenorrhea, abdominal mass, traumatic injuries, swelling and carbuncles. Other uses include the treatment of hematuria (bloody urine), pain and itching of sores and ringworms, toothache, colic, flatulence, and hemorrhage.
Numerous recipes exist for using turmeric to treat various conditions. Most require the use of numerous other herbs/traditional drugs. Here is a recipe dating back to the 7th century. For treating pain and itching resulting from sores or ringworms, turmeric is mashed in water and the mash is applied directly to the affected areas.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using turmeric as well as over 45 other herbs.
Learn more about turmeric and read further about Dr. Leung and his writings! Visit www.earthpower.com.
To produce turmeric, the rhizomes are dug up at the end of the growing season, which is usually in the fall or winter. They are washed, thoroughly boiled, and dried under the sun, yielding the turmeric sold commercially. Two forms, bulbs (main rhizomes) and fingers (branched rhizomes), are usually sold. India is the major producer of turmeric.
Traditional uses include removing blood stasis, promoting and normalizing energy flow in the body, and relieving pain. Major uses include treating chest and rib pain, amenorrhea, abdominal mass, traumatic injuries, swelling and carbuncles. Other uses include the treatment of hematuria (bloody urine), pain and itching of sores and ringworms, toothache, colic, flatulence, and hemorrhage.
Numerous recipes exist for using turmeric to treat various conditions. Most require the use of numerous other herbs/traditional drugs. Here is a recipe dating back to the 7th century. For treating pain and itching resulting from sores or ringworms, turmeric is mashed in water and the mash is applied directly to the affected areas.
This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using turmeric as well as over 45 other herbs.
Learn more about turmeric and read further about Dr. Leung and his writings! Visit www.earthpower.com.
Tuesday, March 06, 2007
LYCIUM: PICKING AND PROCESSING
If you have never seen a Lycium berry before, then imagine a red raisin with skin that is not glossy, but flat/matte. These berries come from two different species of shrubs (Lycium barbarum L. and Lycium chinense Mill.), native to northern and eastern Asia, respectively.
Ripe fruits are collected in the summer or fall from both wild and cultivated plants, rid of stalk, left in a shady and airy area until skin is wrinkled, and then sun dried or oven dried until skin is dried but the whole fruit is still soft to the touch. Lycium fruit comes in numerous grades. Top grades consist of fruits that are large, bright red or purplish red, soft to the touch and taste sweet.
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 www.earthpower.com.
Ripe fruits are collected in the summer or fall from both wild and cultivated plants, rid of stalk, left in a shady and airy area until skin is wrinkled, and then sun dried or oven dried until skin is dried but the whole fruit is still soft to the touch. Lycium fruit comes in numerous grades. Top grades consist of fruits that are large, bright red or purplish red, soft to the touch and taste sweet.
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 www.earthpower.com.
Thursday, March 01, 2007
JOB’S TEAR: A FOOD AND A MEDICINE
Job’s tear (Coix lachrymal-jobi L. and C. lachrymal-jobi L. var ma-yuen (Roman.) Staph. (Family Gramineae) is commonly used as a food and a medicine in China. It is one of the most popular food herbs used in diet therapy of painful and stiff joints, either singly or in soup mixes. From all traditional accounts, it seems to work.
If you suffer from stiff and painful joints, try this: Cook 1-2 ounces of Job’s tear as you would regularly cook barley and drink the soup (or eat the whole thing if you like). Give this a week or two to work.
Many of the traditional uses of Job’s tear may have a scientific basis. Based on experimental animal studies, Japanese scientists have isolated numerous active chemical components from Job’s tear, including coixol (anti-inflammatory, antihistaminic, muscle relaxant, fever reducing, etc) and coixans (sugar lowering properties). Job’s tear also contains the more common nutrients, known for their more subtle effects.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including Job’s tear on pages 49-50.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
If you suffer from stiff and painful joints, try this: Cook 1-2 ounces of Job’s tear as you would regularly cook barley and drink the soup (or eat the whole thing if you like). Give this a week or two to work.
Many of the traditional uses of Job’s tear may have a scientific basis. Based on experimental animal studies, Japanese scientists have isolated numerous active chemical components from Job’s tear, including coixol (anti-inflammatory, antihistaminic, muscle relaxant, fever reducing, etc) and coixans (sugar lowering properties). Job’s tear also contains the more common nutrients, known for their more subtle effects.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including Job’s tear on pages 49-50.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Tuesday, February 27, 2007
Dandelion: Not just a Weed
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/.
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/.
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
Monday, December 04, 2006
Healing with Black Pepper and White Pepper
Both classic and recent herbals record numerous remedies based on pepper. In a recent...
recipe from Inner Mongolia, white pepper along with chicken eggshell is used to treat cramps due to calcium deficiency. Twenty pepper berries and two egg shells are baked in an oven until they turn light brown. They are then ground to a powder, mixed well and divided into 14 equal portions. One portion is taken with boiled water each day until all 14 portions have been taken.
Dr. Albert Leung’s book, Chinese Healing Foods and Herbs, presents general information and home remedies using pepper as well as over 45 other herbs. Other pepper recipes can be found on page 120 – 123 and include remedies for:
Chilblains / frostbite
Nausea / vomiting
Stomachache
For more information on Dr. Leung and his writings, visit http://www.earthpower.com/ .
recipe from Inner Mongolia, white pepper along with chicken eggshell is used to treat cramps due to calcium deficiency. Twenty pepper berries and two egg shells are baked in an oven until they turn light brown. They are then ground to a powder, mixed well and divided into 14 equal portions. One portion is taken with boiled water each day until all 14 portions have been taken.
Dr. Albert Leung’s book, Chinese Healing Foods and Herbs, presents general information and home remedies using pepper as well as over 45 other herbs. Other pepper recipes can be found on page 120 – 123 and include remedies for:
Chilblains / frostbite
Nausea / vomiting
Stomachache
For more information on Dr. Leung and his writings, visit http://www.earthpower.com/ .
Friday, May 26, 2006
Dr. Albert Leung Introduction
Dr. Albert Y. Leung is an internationally renowned pharmacognosist (a scientist who specializes in botanical medicine) and author. Born and raised in Hong Kong, he holds a B.S. in Pharmacy from the National Taiwan University and M.S. and Ph.D. degrees in Pharmacognosy from the University of Michigan.
Dr. Leung is one of a handful of scientists in the world who has the unique training, experience and knowledge to correctly identify botanical raw materials and to produce genuine high-quality traditional extracts using modern technology. For 30 years, he has been an advocate of product quality in the herbal industry, and is known for his no-nonsense approach, clearly reflected in his publications. He is Editor of Leung’s (Chinese) Herb News, a newsletter that has, since 1996, positively impacted research and product quality in the herbal field. He is the founder of Phyto-Technologies, Inc. and Earth Power, Inc.
He was raised in Hong Kong under the holistic practice of traditional Chinese medicine (TCM), recognized for over 3,000 years for its benefits to billions of Chinese people. Dr. Leung combines TCM wisdom with appropriate Western scientific methodologies when conducting research on Chinese herbs and in their formulation and manufacture. He is the creator of PhytoChi®, an extraordinary proprietary blend of 16 authentic herbs traditionally well known for their beneficial health and balancing effects. He is also the developer of RBRM’s™ (Representative Botanical Reference/Research Materials) – an essential first-step requirement in the research and manufacture of truly traditional Chinese medicines.
Special Assignments:
International Advisor to the Modernized Chinese Medicine International Association (MCMIA), an international body headquartered in Hong Kong.
Co-editor of American Herbal Products Association’s (AHPA) Herbs of Commerce, 2nd Edition, a publication recognized by the FDA for the labeling of herbal supplements.
Co-Chairman of AHPA's Chinese Herbal Products Committee.
AHPA's Botanical Extracts Committee.
Professional Advisory Board of the Herb Research Foundation established to review, evaluate and disseminate information on herbs.
Cosmetic, Toiletry and Fragrance Association’s (CTFA).
Special Assignments:
International Advisor to the Modernized Chinese Medicine International Association (MCMIA), an international body headquartered in Hong Kong.
Co-editor of American Herbal Products Association’s (AHPA) Herbs of Commerce, 2nd Edition, a publication recognized by the FDA for the labeling of herbal supplements.
Co-Chairman of AHPA's Chinese Herbal Products Committee.
AHPA's Botanical Extracts Committee.
Professional Advisory Board of the Herb Research Foundation established to review, evaluate and disseminate information on herbs.
Cosmetic, Toiletry and Fragrance Association’s (CTFA).
International Nomenclature Committee (INC); Chairman of Subcommittee of Botanical Nomenclature; established to review and assign names to new cosmetic ingredients.
Grant recipient (Principal Investigator) — National Center for Complementary and Alternative Medicine, National Institutes of Health, Department of Health and Human Services. This 3-year grant is being used to reveal the secret of feverfew leaf’s ability to prevent migraine headaches.
Technical advisor to major nutritional and herbal supplement companies.
Grant recipient (Principal Investigator) — National Center for Complementary and Alternative Medicine, National Institutes of Health, Department of Health and Human Services. This 3-year grant is being used to reveal the secret of feverfew leaf’s ability to prevent migraine headaches.
Technical advisor to major nutritional and herbal supplement companies.
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