In the profound world of traditional Chinese medicine, there is a magical herb praised by Li Shizhen as “immortal residual food,” and that is Huang Jing.
Huang Jing, the name itself carries a mysterious aura. Why did Li Shizhen give it such high praise? There is a lot to it. Especially for those who are sub-healthy in daily life, regularly consuming Huang Jing will bring us the following three benefits:
Benefit 1: Nourishes the Liver and Aids Sleep
Components such as polysaccharides and amino acids in Huang Jing can reduce the burden on the liver, promote the metabolism and repair of liver cells, thereby protecting the liver. Additionally, regular consumption of Huang Jing also helps lower blood lipids and prevent fatty liver. It can reduce the accumulation of fat in the liver and lower the incidence of fatty liver.
Benefit 2: Tonifies the Kidneys and Benefits Essence
For the kidneys, Huang Jing is also a caring “little guardian.” It can replenish the essence of the kidneys, making you feel energetic, as if you have regained the vitality of youth. Especially for those who often feel weak in the lower back and knees, tired, and weak, after persistently taking Huang Jing, the symptoms often improve significantly.
Benefit 3: Strengthens the Spleen and Stomach
Some components in Huang Jing, such as Huang Jing polysaccharides, selenium elements, and flavonoids, can promote the peristalsis of the spleen and stomach, making digestion more efficient, as if installing a powerful “motor” for the spleen and stomach.
So, in daily life, how should we choose high-quality Huang Jing?
On the market, there are many types of Huang Jing, but not all of them are suitable for medicinal use. As the saying goes, “the orange grown in the south of the Huai River is an orange, while the one grown in the north is a trifoliate orange,” Huang Jing is no exception.
In the eyes of traditional Chinese medicine, the real medicinal Huang Jing usually only has two types. One is the “male staminate Huang Jing” produced in Anhui. This type of Huang Jing generally has a plump appearance, thick flesh, tastes sweet and delicious when eaten, and most importantly, the selenium elements, Huang Jing polysaccharides, and flavonoids contained in the male staminate Huang Jing are ten times more than those in ordinary Huang Jing.
Another type is the “cross-pollinated Huang Jing” (also known as multi-flower Huang Jing) produced in Yunnan, Guizhou, and Sichuan. This type of Huang Jing generally has a shriveled appearance, hard texture, and a noticeable bitter taste when eaten, mainly due to the loss of nutrients during growth.
Common method of consumption: Take 20g of Huang Jing, 15 pieces of white head goji berries, and 3g of Tianma, boil together in water for consumption.
