Digestion

One: Preferring Fresh Tea Because freshly made tea contains a higher amount of unoxidized polyphenols, aldehydes, and alcohols, these substances can strongly stimulate the gastrointestinal mucosa and easily induce gastric issues. Therefore, it is advisable to drink less fresh tea and completely avoid tea that has been stored for less than half a month. Two: Drinking the First Infusion During the cultivation and processing of tea leaves, they may be contaminated with pesticides and other harmful substances, leaving some residue on their surfaces. The first infusion acts as a wash and should be discarded rather than consumed. Three: Drinking Tea on an Empty Stomach Drinking tea on an empty stomach can dilute gastric juices and reduce digestive function. Given the high water absorption rate at this time, it can cause a significant amount of undesirable components in the tea to enter the bloodstream, leading to symptoms such as dizziness, palpitations, and weakness in the limbs. Four: Drinking Tea After Meals Tannins are present in large quantities in tea. These tannins can react with iron elements in food, forming new insoluble compounds. Over time, this can lead to iron deficiency and even anemia. The correct approach is to wait one hour…

Basic Introduction to Suichang Bamboo Charcoal PeanutsThese are peanuts coated in bamboo charcoal, a specialty of Suichang. The bamboo charcoal is activated by high-tech nanotechnology, ground into powder, and added to the food as an additive. They are then made through high-temperature roasting, resulting in a dark appearance, crisp texture, and a taste that appeals to all ages. Research has shown that adding bamboo charcoal powder to food aids digestion and helps cleanse the intestines. Nutritional ValueThe addition of bamboo charcoal powder in food can help with digestion and assist in eliminating waste. The structure of bamboo charcoal is very fine, dense, porous, and rich in trace elements (minerals), giving it strong adsorption and decomposition capabilities. It can absorb harmful substances in the body and expel them. Additionally, great care is taken in processing the peanuts, ensuring there is no raw bean flavor or burnt, dry, greasy texture. Product FeaturesReady to eat upon opening. They have a dark exterior but are fragrant and not greasy, offering a crispy texture. A pleasant aftertaste lingers in the mouth for several minutes after eating. Manufacturing MethodSelect premium locally grown North Harbor peanuts from Suichang, top-grade sugar, and nanometer bamboo charcoal powder. Surface carbon…

With the development of the social economy and the improvement of people's living standards, people's understanding of health has gradually deepened. More and more people are paying attention to sub-health and actively preventing and treating it. The Yellow Emperor's Inner Canon states, "Man relies on water and grains as his foundation," indicating that humans depend on water and grains for survival. When water and grains enter the stomach, they undergo rotting and digestion in the stomach, and then the spleen transforms and transports them to distribute their essence throughout the body, nourishing all the zang-fu organs. This idea of "man relying on stomach qi as his foundation" is significant for the prevention of diseases. The renowned physician Li Dongyuan of the Jin-Yuan era proposed the academic thought that "all diseases arise from internal injuries to the spleen and stomach," highlighting the extremely important position of the spleen and stomach in the human body, with their health directly affecting the health of the body. Physiological Functions of the Spleen and Stomach In traditional Chinese medicine (TCM), the "spleen and stomach" refers to a functional concept that goes far beyond the anatomical scope of the spleen and stomach, encompassing the functions of…

Chinese cuisine is considered one of the best in the world. Like Mexican cuisine, Chinese cuisine is not really one cuisine, but several. Each region of this country, the most populated in the world, has very specific ways of cooking and flavors that predominate in its dishes. In general, salty, spicy, sour, sweet, and bitter flavors are the most representative in Chinese cuisine. In particular, spicy predominates in the center and south of the country; salty in the north and coastal areas; sweet in the east; sour in the south and bitter throughout the country. Moreover, this cuisine is based on the principle of traditional medicine: all dishes are created with the aim of being beneficial to health. Hot pot The spicy taste, for example, is related to promote blood circulation; the salty, to improve digestion; the sweet to tone the body and improve mood (serotonin!); the sour to soothe diarrhea and thirst, and the bitter to strengthen the stomach and promote salivation. How do you learn to eat the most impossible things with chopsticks in a short time? That's right, you travel to China. Preferably in a group. There you have no choice but to learn quickly how to…