What is the difference between Astragalus and Roasted Astragalus?

Almost everyone knows about Astragalus, but few people know about roasted Astragalus. In fact, it is also a kind of medicinal material, but it is Astragalus that has been stir-fried over high heat. For people, it is a relatively precious medicinal material. So what is the difference between Astragalus and roasted Astragalus? This question is a bit complicated, but as long as you understand it carefully, you can still get the answer. Next, let us understand the difference between Astragalus and roasted Astragalus?

The difference between Astragalus and roasted Astragalus

Difference 1: Astragalus is a raw medicinal material that is dried, while roasted Astragalus is a fried medicinal material. Roasted Astragalus is made by roasting raw Astragalus with honey.

Difference 2: Generally speaking, if you want to replenish qi and raise yang, you should use roasted Astragalus, and Astragalus is suitable for other aspects.

Difference three: The specific effects of Astragalus are diuresis and swelling reduction, detoxification and tissue regeneration, and it can treat spontaneous sweating, night sweats, carbuncles that do not ulcerate or ulcers that do not heal for a long time, while the effect of roasted Astragalus is to tonify the middle and replenish Qi, and treat internal injuries and fatigue, prolapse of the anus, metrorrhagia, and all symptoms of Qi deficiency and blood deficiency.

Difference 4: Roasted Astragalus is good at replenishing Qi and tonifying the middle, and it is suitable for treating Qi deficiency, fatigue, poor appetite and loose stools. Astragalus is more suitable for treating sores, diabetes, internal heat and thirst, and long-term ulcers!

Difference 5: Although both have the effect of replenishing qi, the qi-replenishing effect of roasted astragalus is stronger than that of astragalus.

Raw Astragalus is also known as Astragalus membranaceus or Astragalus. Leguminosae. Perennial herb. The main root is long, cylindrical, slightly woody, and has an earthy yellow or brownish red outer texture. In clinical application, it is usually divided into three types: raw, roasted with honey, and stir-fried with bran. Their medicinal effects are different. Raw Astragalus is mostly used to consolidate the exterior, support sores, and promote diuresis. Roasted Astragalus is in the form of round or oval slices, with a diameter of 0.8 to 3.5 cm and a thickness of 0.1 to 0.4 cm. The outer skin is light brown or tan, slightly shiny, with visible longitudinal wrinkles or grooves. The bark of the cross section is light yellow, the wood is yellow, with radial texture and cracks, and some are occasionally rotten in the center, dark brown or hollow. It has a honey aroma, sweet taste, is slightly sticky, and has a slight bean flavor when chewed.

The traditional method of processing Astragalus is mainly roasting with honey, which is to slice the raw Astragalus and stir-fry it with honey. The processing is relatively rough and labor-intensive. Some literature reports suggest that roasting Astragalus membranaceus with honey using a CY-electric medicine frying machine can reduce labor intensity. There are also documents that believe that electrically-roasted honey-roasted Astragalus is particularly good, and a comparison is made between the finished products obtained by three different roasting methods (baking, stir-frying, and steaming first and then stir-frying). The results show that the astragalus prepared by the baking method is of good quality, bright color, and is not easy to absorb moisture during storage, which can extend the shelf life and is not prone to insects or mold; the stir-fried product absorbs moisture and becomes moist after being spread out for 20 hours, becomes sticky, and easily becomes rancid after being left for a long time; the product obtained by steaming first and then stir-frying is inferior in quality to the baked product. Therefore, it is believed that the baking method is the best among the three methods. Regarding the processing time and temperature, some studies have shown that there is no significant difference in the pharmacological effects of baking at 70V or 80C for 2 hours compared with traditional honey-roasted Astragalus. I quote: Other literature suggests that when the amount of honey is 30%, the temperature is 10012, and the baking time is 30 minutes, the content of astragaloside I in the finished product is three times that of raw Astragalus. Therefore, the author proposes that this is the optimal processing condition.

The difference between Astragalus and roasted Astragalus is quite obvious, so we must make it clear what kind of medicinal materials we need in our lives. Don’t choose the incorrect medicinal materials because of our carelessness. This is not good for us. We also know that taking the wrong medicine is very terrible, and we have to bear a lot of losses and consequences.