Health for All says
According to the theory of health preservation in traditional Chinese medicine, human health is closely related to the balance of yin and yang. Yang deficiency and blood deficiency are common physical problems of modern people, and cherries, as a nourishing fruit, play an important role in traditional Chinese medicine. This article will combine the theory of traditional Chinese medicine, quote ancient and modern famous prescriptions, and provide you with the value and application of heart-nourishing cherries.
Cherries are deciduous trees of the family Rosaceae, with red or yellow fruits, tender and juicy, and delicious. The reason why it is known as the "heart-nourishing fruit" is mainly due to its sexual taste, meridian return and medicinal ingredients contained in it.
Traditional Chinese medicine believes that cherries are sweet and sour and slightly cool, returning to the heart, liver and spleen meridians. It has the effect of nourishing blood, calming the nerves, invigorating blood and removing blood stasis. Therefore, people with yang deficiency and blood deficiency can often eat cherries to replenish yin and yang qi and adjust their physique.
Specifically, cherries have the following heart-nourishing effects.
First of all, cherries are good for harmonizing the mind. Traditional Chinese medicine believes that the heart is the main god, and its qi is the main blood. People with yang deficiency and blood deficiency are prone to symptoms such as heart insufficiency, palpitations, and palpitation, while cherries have the effect of nourishing qi and nourishing the heart, which can reconcile heart qi, enhance heart function, and alleviate these symptoms.
Secondly, cherries help nourish the liver and blood. The liver mainly stores blood, and people with yang deficiency often have anemia and paleness. Cherries are rich in iron, vitamin C and other blood-nourishing components, which can replenish liver blood, promote the activation of liver function, and improve anemia.
In addition, cherries also have the effect of invigorating blood and removing blood stasis. People with blood deficiency are prone to problems such as poor blood circulation and blood stasis, while cherries are rich in anthocyanins, which can promote blood circulation, reduce blood stasis symptoms, increase blood supply, and improve physical fitness.
In traditional Chinese medicine, there are many ways to apply cherries. Here are some of the classic remedies:
1.Cherry brown sugar soup: Wash 500 grams of fresh cherries, add an appropriate amount of brown sugar, and simmer for 30 minutes, once a day. This formula has the effect of nourishing the heart and blood and harmonizing the qi and blood.
2.Mulberry and cherry soup: Wash 30 grams of mulberries and cherries, add an appropriate amount of water to boil, then cook over low heat for 15 minutes, and drink once a day in the morning and evening. This formula can clear away heat and detoxify, nourish blood and moisten dryness, and is especially suitable for people with yang deficiency and blood deficiency constitution.
It is worth noting that cherries should be consumed in moderation, as excessive consumption may lead to diarrhea, mouth and tongue sores and other problems. At the same time, it is necessary to adjust according to the individual physique, people with yang deficiency and blood deficiency should eat cherries in moderation, and people with yin deficiency and fire constitution should eat a small amount or avoid eating.
With the support of modern medicine, cherries are favored by more and more people as a heart-nourishing fruit that nourishes the heart and blood and harmonizes qi and blood. I hope that everyone will pay attention to the traditional Chinese medicine ingredient cherries in their daily life, and eat them reasonably according to their own physique, so as to achieve the effects of harmonizing heart qi, nourishing liver and blood, and promoting blood circulation and removing blood stasis.
Health References:
1.Zhang Zhikai. Research status and prospect of cherry[J].Journal of Agricultural Products Processing, 2017(24):142-144