Is it good to soak fresh ginseng and wolfberry in wine?

Many families have made medicinal wine. In rural areas, the most common ones are snakes, bull whips, tiger whips, etc. The effects of animals after being soaked in wine are different. Some people also like to soak fresh ginseng and wolfberry in wine. So, is it good to soak fresh ginseng and wolfberry in wine? It is very good to use fresh ginseng and wolfberry to soak wine. There is not much difference in function between fresh ginseng and processed ginseng, but the effect after soaking in wine is similar to that of traditional Chinese medicine. Patients can refer to the relevant proportions for soaking wine.

It is okay to use fresh ginseng and wolfberry to make wine, which has the effects of replenishing qi and strengthening the spleen, nourishing yin and promoting body fluid. The wine used should preferably be a high-proof liquor, such as 52 degrees. You can take 50 grams of each medicine, put it in 1L of liquor, soak it for 1 week and then take it. The normal daily dosage is less than 50ML and drink plenty of water. At the same time, pay attention to the storage time. Fresh wolfberries will rot after soaking for a long time, so it is best to choose dried wolfberries.

Modern medical research has proved that wolfberry has sixteen functions including immune regulation, anti-oxidation, anti-aging, anti-tumor, anti-fatigue, lowering blood lipids, lowering blood sugar, lowering blood pressure, tonifying the kidneys, protecting the liver, improving eyesight, nourishing the skin, strengthening the brain, detoxifying, protecting the reproductive system, and resisting radiation damage. In addition, it can also play a role in whitening, because wolfberry can improve the skin's ability to absorb oxygen. Wolfberry is a traditional precious Chinese medicinal material and nutritional tonic. Lycium barbarum can effectively inhibit the formation of cancer cells and can be used for the prevention and treatment of cancer.

Ginseng is a well-known precious tonic medicine. However, although ginseng is nourishing, eating too much can also cause poisoning. Although ginseng has a mild medicinal property and has effects such as invigorating qi and strengthening the spleen, if taken in excessive amounts for a long time, it can cause stomach and abdominal bloating and loss of appetite. Clinical observations have shown that some patients, after taking ginseng for a long time, often experience central nervous system excitement phenomena such as insomnia, irritability, itchy throat and even increased blood pressure. Some also develop rashes and morning diarrhea. According to relevant foreign data, adults may experience roseola, itching, dizziness, headache, fever and bleeding after taking 200 ml of 3% ginseng tincture at one time. Taking 500 ml may result in death.

Therefore, we should pay attention to the taboos of ginseng consumption:

1. Patients with excess syndrome or heat syndrome but no deficiency of vital energy should not take this medicine.

2. People who are resistant to Veratrum, afraid of Aconiti Radix Gleditsiae and Gleditsia sinensis should avoid using them together.

3. Ginseng should not be abused. Ginseng is a qi-tonifying medicine. It is inappropriate to take it casually without any symptoms of qi deficiency. People with strong constitution and no signs of weakness do not need to take tonic medicine or use this product indiscriminately. If used incorrectly or excessively, it can often lead to breathlessness and symptoms such as chest tightness and abdominal distension. Some people think that ginseng is a tonic and that eating it is always good for the body. This is a wrong idea. Whether it is red ginseng or raw sun-dried ginseng, you must proceed step by step during the consumption process and not rush or take excessive amounts. In addition, you must pay attention to seasonal changes. Generally speaking, the weather is cool in autumn and winter, so it is better to eat; while the weather is hot in summer, it is not suitable for eating.

4. Avoid eating radish (including red radish, white radish and green radish) and various seafood after taking ginseng. Ancient medical books say that radish "helps to relieve gastric discharge, and helps digestion..." Modern research on radish helps digestion and promotes diuresis, which is consistent with the ancient view. Ginseng's main function is to replenish vital energy. These two, one greatly replenishes qi, and the other greatly reduces qi, just cancel each other out. Hence this taboo.

5. Avoid drinking tea. After taking ginseng, you should not drink tea to avoid damaging the effects of ginseng.

6. Whether frying or stewing, avoid using hardware cooking utensils.

7. Ginseng should not be eaten with grapes as the nutrition will be damaged. Grapes contain tannic acid, which can easily combine with the protein in ginseng to form precipitation, affecting absorption and reducing efficacy.

Is it good to soak fresh ginseng and wolfberry in wine? The answer to this question requires everyone to read the above article. Fresh ginseng and wolfberry are both excellent Chinese medicines. It is also very good to soak the two together in wine. Just pay attention to the performance and quality of the medicinal materials when choosing the medicinal materials, and also choose the right amount of alcohol. After brewing, it needs to be stored for a period of time until the medicinal effects have evaporated before it can be drunk. The best time is about a month, at which time the drinking function will be more powerful.