Chinese Food Or Medicine?

Scientists working in China and Japan during the past four decades have demonstrated that the herb materials contain active components that can explain many of their claimed actions.

The Chinese have a long tradition of using herbs and spices to boost not only a dish's flavor but also its nutritional benefits. Walk into any Chinese herb shop or pharmacy, and you'll quickly discover that the line between food and medicine in China is a pretty blurry one. So considering that the meal is often the medicine itself, you won't need that spoonful of sugar to help it go down. Just try adding some of the following flavorful ingredients.

Modern drugs have been developed from the herbs, such as treatments for asthma and hay fever from Chinese ephedra, hepatitis remedies from schizandra fruits and licorice roots, and a number of anticancer agents from trees and shrubs. Several popular formulations produced in China, called "patent medicines," are relied upon daily by millions of Chinese (in China and abroad), such as the Bupleurum Sedative Pills and Women's Precious Pills that invigorate the energy, nourish the blood, calm tension, and regulate menstruation, and Yin Chiao Jie Du Pian, which is a reliable treatment for the early stages of common cold, sore throat, and influenza.

The twigs (guizhi) and bark (rougi) of this large tropical tree are said to warm the body, invigorate the circulation, and harmonize the energy of the upper and lower body. Modern studies demonstrate that cinnamon reduces allergy reactions. Traditionally, cinnamon twig is used when the peripheral circulation is poor and cinnamon bark is used when the entire body is cold. If the upper body is warm and the lower body is cold, then cinnamon will correct the imbalance. Cinnamon is usually cooked together with other herbs to make a warming tea, or powdered with other herbs to make a pill or tablet that regulates circulation of blood.

The fibrous rhizome herb is highly spicy and said to benefit digestion, neutralize poisons in food, ventilate the lungs, and warm the circulation to the limbs. Today, ginger is commonly used as a spice in chinese cooking; as a medicine it has been shown helpful in counteracting nausea from various causes including morning sickness, motion sickness, and food contamination. Many herbalists use ginger in the treatment of cough (it acts as an expectorant) and common cold. Ginger is used in making teas and the powder is encapsulated for easy consumption.

The root of the Rebmannia herb is a dark, moist herb that is extensively used to nourish the blood and the hormonal system. It is frequently used in the treatment of problems of aging, because of its ability to restore the levels of several declining hormones. There are two forms of the herb that are currently used: one, designated shengdihuang or raw rehmannia, is given to reduce inflammation and is included in many formulas for autoimmune disorders; the other is designated shoudihuang or cooked rehmannia, and is used as a nourishing tonic. Often, the two forms are combined together in equal proportions to address inflammatory problems that are related to the lack of adequate levels of regulating hormones.

For the past few years, The Chinese government and the Taiwanese government spend a great deal of resources trying to figure out "how it works" and "why it works".

About the Author:

Jin Huang has an interest in Chinese Culture related subjects. If you are interesting in finding out more information on Chinese Culture, please visit this successful Chinese Cooking site: http://chinesefood.smartreviewguide.com