Let's talk about the health things of Lichun
Fan Letter] Dear Doctor, Hello! I'm a big fan of yours and have been following your popular science articles. Recently, I saw a record of taro cake in an ancient book, saying that it is "a seasonal product for scattering nodules, made into sand cotton cakes, and the ancients maintained health and food". I'm curious about this statement, and I'd like to ask you: Do taro cakes really have these effects? How exactly does it work? Can you tell us about it?
Popular science answers] Dear fans, hello! Thank you very much for your trust and support. I'll answer your questions about taro cakes.
First of all, we need to understand the nutritional content of taro. Taro is a highly nutritious ingredient that is rich in carbohydrates, dietary fiber, vitamins, minerals, etc. Among them, dietary fiber helps to promote intestinal peristalsis and prevent constipation; Vitamins and minerals support the proper functioning of the body's functions.
The "scattered nodules" mentioned in ancient books, in the theory of traditional Chinese medicine, refers to the effect of taro to reduce swelling and disperse knots. Taro contains an ingredient called "taroline", which has the effect of dissipating accumulation and dispersing knots, detoxifying and relieving pain. This has a certain auxiliary effect on some nodular diseases, such as lymphadenopathy and thyroid nodules.
As for "sand cotton cake", it is a description of taro products by ancient people. This cake has a sandy texture and melts in your mouth, which is very suitable for healthy consumption. Traditional Chinese medicine believes that taro is flat in nature, sweet in taste, and has the effect of nourishing the body and invigorating the qi, strengthening the spleen and stomach. It has a certain alleviating effect on symptoms such as loss of appetite and indigestion.
So, how do you make this cotton-like taro cake? Here's a reference to an ancient recipe:
Ancient recipe] taro cake: appropriate amount of taro, appropriate amount of glutinous rice flour, appropriate amount of sugar. Cook the taro, peel and mash it into a puree, add glutinous rice flour and sugar, knead it into a dough, make it into a small cake, and bake it.
The taro cake made by this ancient recipe has a sandy taste, sweet but not greasy, and is very suitable as a health food. Of course, you can also add other ingredients such as red dates, raisins, etc., according to your taste, to enrich the taste.
It is important to note that although taro cake has certain health benefits, it is not a substitute for medicine**. For friends with sarcoidal disease, it is still necessary to carry out formal ** under the guidance of a doctor. At the same time, although taro is good, it is not easy to eat excessively, so as not to cause problems such as stomach bloating and diarrhea.
I hope my answers are helpful. If you have any other questions, feel free to keep asking!
References] 1Chen Yaobang. Traditional Chinese Medicine[M].Beijing: China Publishing House of Traditional Chinese Medicine, 2015
2.Wang Siqin. Traditional Chinese Medicine Dietetics[M].Beijing: China Publishing House of Traditional Chinese Medicine, 2010
Thank you for taking the time to read our article. If you have any questions or need further assistance, please do not hesitate to contact us. I wish you all the best!