When it comes to tonifying the body, Traditional Chinese Medicine is the most adept.
From the perspective of tonification methods, there are tonifying to balance, warm tonifying, nourishing tonifying, drastic tonifying… From the content of tonification, there is tonifying Qi, tonifying blood, tonifying Yin, tonifying Yang, tonifying the five viscera…
And as we approach the transition from summer to autumn, the most suitable tonification method to use is—clear tonification!
At the end of summer and the beginning of autumn, it is best to eat old duck for clear tonification.
As the end of summer transitions to early autumn, even though the weather gradually becomes cooler, the temperature remains relatively high, and the dry autumn air gradually thickens, making it very easy to develop excessive heat.
Therefore, ancient people were skilled in using the method of clear tonification to deal with this complex climate.
By combining nourishing Yin, invigorating the spleen and stomach, clearing deficiency heat, and reducing internal heat, one can not only nourish the body but also prevent seasonal ailments from affecting the body.
And the best diet for clear tonification is—duck meat.
01
Duck meat nourishes Yin.
Duck meat belongs to waterfowl and has the effect of nourishing Yin, which helps to reduce autumn dryness. It is recorded as a superior ingredient in the “Shennong Ben Cao Jing,” which means it is a beneficial tonic for the body.
02
Duck meat invigorates the spleen.
Duck meat can tonify the middle, benefit Qi, harmonize the stomach, and aid digestion. The spleen and stomach are the foundation of postnatal life, and consuming duck meat can be helpful for maintaining good health.
For people with ascites, edema, or chronic sores that do not heal due to deficiency heat, consuming duck meat as a dietary supplement can be beneficial.
03
Duck meat clears deficiency heat.
In the Yuan Dynasty, Wu Rui wrote in the “Riyong Ben Cao” that “Duck nourishes the interior of the five viscera, clears deficiency heat, nourishes blood, promotes urination, and nourishes the stomach to generate fluids.”
This means that duck meat is cool and can clear deficiency heat.
Furthermore, duck meat does not harm Yang Qi. For people prone to excessive heat or those who stay up late, consuming duck meat can tonify the body without causing excessive heat.
Tip:
Beef, mutton, chicken, pork, and other meats can also be consumed at this time, as they can provide protein and various micronutrients that are beneficial for the body. However, due to seasonal reasons, duck meat is more recommended. It doesn’t mean that other meats cannot be consumed.
Duck meat is good for the blood vessels.
Duck meat has a high protein content, low fat content, and nutrients that are easily absorbed.
Moreover, duck meat has low cholesterol content, with unsaturated fatty acids predominant, which is beneficial for cardiovascular health.
Additionally, the niacin rich in duck meat helps restore the function of insulin.
In general, for obese and diabetic patients, their insulin may be in a state of resistance, meaning that they may secrete a lot of insulin, but its effectiveness is poor. Niacin can make insulin more flexible and sensitive, which is helpful for lowering blood sugar.
There is an art to eating duck meat.
01
Pairing with ginger—warms the stomach.
The warm nature of ginger can neutralize the coldness of duck meat.
People with chronic gastritis or irritable bowel syndrome may experience bloating, abdominal pain, or diarrhea after eating duck meat. It is recommended to cook it with ginger.
02
Pairing with Solomon’s seal—nourishes the lungs.
Solomon’s seal and North American ginseng are often used together in traditional Chinese medicine to enhance Yin nourishing effects.
Combining the two with duck meat, which nourishes Yin and clears deficiency heat, is suitable for dry cough, thirst, hemoptysis, restlessness, low-grade fever caused by Yin deficiency and lung dryness. It is especially beneficial for patients with pneumonia or tuberculosis.
Take 10 grams each of Solomon’s seal and North American ginseng, and stew them together with duck meat.
However, it is not suitable for those with wind-cold coughs or dampness-phlegm obstruction.
03
Pairing with goji berries—nourishes the liver and kidneys.
Duck meat can nourish the Yin of the five viscera, while goji berries nourish the liver and kidneys. Making soup with them together can better nourish the liver and kidneys.
04
Pairing with lotus root and lily bulbs—nourishes the heart and calms the spirit.
Lotus root aids digestion and clears heat, while lily bulbs moisten autumn dryness, clear the heart, and calm the spirit.
By combining lotus root and lily bulbs with duck meat to make “lotus root and lily bulb duck,” not only is it nutritionally delicious, but it can also alleviate autumn dryness, promote swelling reduction, reduce heat, and eliminate toxic heat.
05
Pairing with perilla seeds—moistens the intestines.
Perilla seeds have a pungent warm nature, which can descend Qi, dissipate phlegm, relieve asthma, and moisten the intestines.
Stewing perilla seeds with old duck together not only makes the soup delicious and nutritious but also helps clear the lungs, stop coughing, and nourish the intestines.
Furthermore, duck meat can also be stewed with ham and sea cucumber to tonify the Yin of the five viscera; cooked with glutinous rice for porridge, it can nourish the stomach, tonify the blood, and generate fluids; and cooked with seaweed, it can help soften blood vessels and lower blood pressure.
Tip:
1. People with weak spleen and stomach cold should not consume duck meat excessively, as it may worsen their conditions.
2. When stewing duck meat, it is not recommended to pair it with cold natured food ingredients like Job’s tears.
Data source: China Chinese Medicine News, CCTV Life Circle
Image source: Internet
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