The efficacy and function of Daigo

Traditional Chinese medicine is very effective in treating some special diseases, but we still need to understand it before taking it. Today we will talk about some common knowledge about the medicinal material Daigo.

【Source】 Edible fat made from cow's milk .

[Chemical composition] The general composition of Daigo made from cow's milk (per 100 grams) is: 73 grams of water, 2.9 grams of protein, 20 grams of fat, 4 grams of carbohydrates, 0.6 grams of ash, 97 milligrams of calcium, 77 milligrams of phosphorus, 0.1 milligram of iron, 0.03 milligrams of thiamine, 0.14 milligrams of riboflavin, 0.1 milligrams of niacin, trace amounts of ascorbic acid, and 830 international units of vitamin A.

[Properties and flavors] ① "Qianjin·Food Therapy": "sweet, mild, non-toxic."

【Functions and indications】Nourishing nutrients, nourishing yin, moistening dryness, and quenching thirst. It is used to treat pulmonary tuberculosis due to deficiency and fatigue, coughing up pus and blood, diabetes, constipation, rheumatism, and skin itching.

【Usage and Dosage】 For oral administration: dissolve and drink. For external use: apply and massage.

【Note】 "Sui Xi Ju Diet" says: "People with internal deficiency and excessive dampness should avoid this."

[Additional prescription] ① To treat all lung diseases, coughing with pus and blood, and spitting blood: 30 pounds of good butter, refine it three times, stop and solidify it, when the essence comes out, take one cup of it, three times a day, and the symptoms will be cured. (Qianjin Fang)

【Excerpt】 《*Dictionary》

[Source] From "Leigong Paozhi Lun".

I believe that through the detailed introduction of Daigo in this article, everyone can understand the effects and medicinal properties of Daigo. I hope this helps you all.