Docstoc

Kínai kel.rtf

Document Sample
Kínai kel.rtf Powered By Docstoc
					                                                               GABONÁK

Árpa
Properties:
Sweet and salty in flavor, cool in nature, it is related to the spleen, stomach and bladder channels.

Functions:
Strengthens the spleen and regulates the stomach, calms the mind and quenches thirst, promotes urination.

About half of the world's barley crop is used as livestock feed, the rest for human food and for malting. Most beer is made from
malted barley, more than 10 percent of the world's crop being used for this purpose; malted barley is also used in the production of
distilled beverages.

Barley is soothing to the throat and provides easily assimilated nutrients.

Applications:
Barley can be taken to clear catarrh (inflammation of a mucous membrane). Its demulcent properties soothes inflammation of the
gut and urinary tract. It is commonly given to children suffering minor infections or diarrhoea and is particularly recommended as a
treatment for feverish states and in catarrhal affections of the respiratory and urinary organs. Made into a poultice, the seed is an
effective remedy for soothing and reducing inflammation in sores and swellings.

1. For summer heat:

The use of barley as a substitute for tea in summer is good for preventing summer heat stroke. Fry 50 g barley to slightly brown.
Infuse in boiling water and add a few slices of ginger.

2. For diuresis (excess excretion of urine):

Prepare 100 g barley and boil with 200 ml water for 10 minutes. Then drop several drops of fresh ginger juice and drink before
meals.

Dosage and Administration:
Barley is an excellent food for convalescence, either in the form of porridge or as a decoction of the seed.

Add barley to vegetable soups for a hearty flavor and texture, or steam it in stock with chopped onions and carrots, and serve it as a
side dish seasoned with garlic, curry, and cilantro. Barley can be soaked overnight to reduce cooking time.

Find prepackaged barley in most natural foods and grocery stores; buy in bulk for maximum savings. Look for whole barley, not
pearled barley, for higher nutrition value. Store barley in a cool, dry area in a sealed glass or plastic container, away from air,
moisture, and sunlight, which can make the oils go rancid.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Búza

Properties:
Sweet in flavor, cool in nature, it is related to the heart, spleen and kidney channels.

Functions:
Nourishes the heart, benefits the spleen, calms the mind, quenches thirst, promotes urination.

Of the thousands of varieties of wheat known, the most important are Triticum aestivum L., used to make bread; T. durum, used in
making pasta (alimentary pastes) such as spaghetti and macaroni; and T. compactum, or club wheat, a softer type, used for cake,
crackers, cookies, pastries, and family flours.

Although most wheat is grown for human food, and about 10 percent is retained for seed, small quantities are used by industry for
production of starch, paste, malt, dextrose, gluten, alcohol, and other products. Inferior and surplus wheats and various milling
byproducts are used for livestock feeds.

Applications:
Wheat is used to treat hysteria, dysphoria (a state of feeling unwell or unhappy), diabetes, diarrhea, dysentery, carbuncle and
swelling, bleeding due to injury, and scald.

1. For hysteria:

Boil 30 g wheat grain coupled with 10 g licorice and 5 Chinese red dates in water. Consume the whole thing, once a day.

2. For insomnia:
Boil 60 g wheat grain, 25 pieces of Chinese red dates, 15 g licorice in 500-600 ml water with slow fire until 250 ml is left. Drink in 2
equal doses in the morning and evening.

3. For skin infections:

Use 1,000 g old wheat (produced at least in the previous year or even older). Add 3,000 ml water and immerse the wheat for 3 days.
Pound the immersed wheat. Filter. Let the filtrate stand and then use its precipitate. Add vinegar to the precipitate to form a paste for
external application. Effective for erysipelas (acute inflammation of the deep tissues and sometimes muscles), boils and carbuncles.

Dosage and Administration:
30-60 g.

Decoct for oral administration.

Some wheat is simply prepared by soaking and cooking the grain for use in porridge, broth, or pudding. Most food uses, however,
require more processing. The grain is cleaned and then conditioned by the addition of water, so that the kernel breaks up properly.

Combine cooked bulgur with olive oil, chopped parsley, minced garlic, and scallions for a fast tabbouleh; cook couscous in apple
juice with raisins and pecans for a breakfast porridge or unusual side dish; add sprouted wheat berries to baked goods and cooked
grain dishes.

When used externally, it is to be roasted and ground into powder to treat carbuncle and swelling, injuries and scald.

Because most of the nutrients are contained in the outer layers of the grains, use only whole-wheat products. Because of its high oil
content, improperly stored wheat germ can become rancid. So store it in sealed glass jars and keep it refrigerated. Find other,
prepackaged wheat products in most natural foods and grocery stores; buy in bulk for maximum savings.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kukorica

Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen, stomach and bladder.

Functions:
Strengthens the stomach and regulates the middle region, promotes urination.

Corn may have the effects of lowering blood pressure and blood sugar. It is also a hemostatic (arresting hemorrhage). Its diuretic
(urine excretion) action is extrarenal (outside of the kidney) in nature. Corn also nourishes the stomach.

The long hair of corn is particularly good at inducing urine; while corn oil is often used for lowering blood cholesterol.

Applications:
1. For edema (abnormally large amounts of fluid in the intercellular tissue spaces of the body) in nephritis (inflammation of the
kidney):

Prepare long hairs from corn, external skin of white (wax) gourd and red bean, each 20 g. Infuse in boiling water for several minutes
and drink as one would tea.

2. For night sweats:

Use 60 g hard kernel of corn and 30 g oyster shell. Pound as powder and boil for 15 minutes. Drink the decoction, once daily.

3. For diuresis (excess excretion of urine):

Boil 30 g fresh corn leaves with slow fire for 20 minutes. Drink the soup once daily.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Rizs, fehér
Properties:
Sweet in flavor, mild (warm when produced in northern China) in nature, it is related to the spleen and stomach channels.

Functions:
Strengthens the spleen and stomach, clears the mind.

In traditional Chinese concept, it has long been claimed that rice strengthens the spleen-stomach and stops diarrhea. Thus, it is
invigorating the middle-jiao and replenishing qi, strengthening the spleen and regulating the stomach, relieving thirst and
restlessness, and arresting dysentery and diarrhea.

The porridge made of rice is believed to be the most powerful tonic of all. It is especially suitable for the aged, infirm, postpartum
(after birth) women, and patients at the convalescent stage.
Sprouted rice is very helpful to digestion.

Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a
staple food; 95 percent of the world's rice crop is eaten by humans.

Applications:
1. For chronic diarrhea with loss of appetite:

Immerse 250 g rice in cold water for a whole night. Then discard the water and bake to well done under slow fire and grind as
powder. Add 5 g poria powder and mix thoroughly. Administer 30-40 g with sugar and pepper in small amounts.

2. For infirmity:

Prepare 60 g powdered rice to which cinnamon bark, prickly ash, Fructus Amomi, each 6 g, are added. All ingredients are mixed
and pounded as powder. Drink 6 g with warmed boiled water, 3 times daily.

3. For indigestion:

Use 500 g rice crust (the brown hard portion around the wall and at the bottom of the pot), 100 g scorched hawthorn, 200 g Chinese
yam, and 50 g Fructus Amomi. All ingredients are prepared as powder. Dosage is 10 g taken with some sugar, twice each day.

4. For diarrhea due to hypofunction of the spleen:

Prepare 100 g sweet rice, 30 g lotus seeds, 20 pieces Chinese red dates and 15 g poria. Clean all ingredients as usual and boil
together with slow fire until rice is well done. Add suitable amount of sugar, and serve as regular meals.

Dosage and Administration:
Rice is cooked by boiling. It is eaten alone and in a great variety of soups, side dishes, and main dishes in Oriental, Middle Eastern,
and many other cuisines.

Cautions on Use:
Patient with endogenous cold should eat less.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

                                                              ZÖLDSÉGEK

Spárga

Properties:
Slightly pungent and bitter in flavor, warm in nature, it is related to the kidney and lung channels.

Functions:
Lubricates the lungs, relieves cough, expels sputum, destroys worms.

Asparagus has been cultivated for over 2,000 years as a vegetable and medicinal herb. Both the roots and the shoots can be used
medicinally, they have a restorative and cleansing effect on the bowels, kidneys and liver.

Applications:
Asparagus is used to treat dry cough, lung heat and lymphatic tuberculosis.

Dosage and Administration:
Youn asparagus shoot is most commonly served cooked, either hot or in salad. It can also be eaten raw. The classic
accompaniment is hollandaise sauce.

Asparagus is normally boiled or steamed and used as a vegetable. Male plants produce the best shoots.

Because asparagus is grown in sandy soil, asparagus should be washed thoroughly to remove any dirt or grit. Snap any tough ends
off and immerse the stalks in boiling salted water. Reduce heat, simmer, and remove after about five minutes, while still bright
green. Toss with olive oil and serve hot. Asparagus is also good in stir-fry dishes.

Asparagus can be found in the produce section of most health food stores, specialty markets, and supermarkets. When buying
asparagus, choose firm, bright green (or pale ivory) stalks with tight tips. Wider spears are from older plants, and slender spears
from younger ones; both are tender and flavorful. Store asparagus tightly wrapped in a plastic bag for up to three days in the
refrigerator. It may also be stored standing upright, with the stems immersed in about 2 cm of water and the tops covered with
plastic.

Cautions on Use:
Large quantities of the shoots can irritate the kidneys. The berries are mildly poisonous.
In addition, there are several poisonous species but they are prized for their delicate and graceful foliage:

Asparagus plumosus, the asparagus fern, or florists' fern (not a true fern), which has feathery sprays of branchlets often used in
corsages and in other plant arrangements; and

Asparagus sprengeri and Asparagus asparagoides, likewise grown for their attractive, lacy foliage.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Balzsamuborka
Latin:  Momordica charantia

Origin:
A tropical plant Momordica charantia L., belonging to the Cucurbitaceae (gourd) family, and a relative of squash, watermelon,
muskmelon, and cucumber. Probably native to China or India, the plant is now grown throughout the world.

Bitter gourd is a fast-growing, trailing or climbing vine with thin stems and tendrils. Male and female flowers are borne separately on
the same plant and require insects for pollination. Male flowers appear first and exceed the number of female flowers by about 25 to
1. The flowers open at sunrise and remain open for only one day.

The fruit has a pebbly surface with smooth lengthwise ridges. Immature fruits are light green, oblong, and pointed at the blossom
end, and have white flesh. As the fruits begin to mature, their surface color gradually turns to yellow or orange. At maturity, fruits
tend to split open, revealing orange flesh and a bright red placenta to which the seeds are attached. Seeds are tan and oval, with a
rough etched surface; there are about 5 to 7 seeds per gram.

Bitter gourd grows well in warm temperatures similar to those preferred for squash or muskmelons. Frost can kill the plants, and
cool temperatures will retard development. Bitter gourd normally is grown as an annual crop, but can perform as a perennial in
mild-winter areas.

Young fruits of bitter gourd should be harvested 8 to 10 days after flowers open, while the fruits are still firm and light green. The
fruits will be 10 to 15 cm long. Beyond this stage, fruits become spongy and more bitter and they lose their market value. The
development of mature fruits on the plants may reduce setting of new fruits, so harvesting should be frequent enough to remove
fruits at the proper stage.

Also called Bitter Melon.

Properties:
Bitter in flavor, cold in nature, it is related to the spleen, stomach, heart and liver channels.

Functions:
Clears heat and the evil fire of the heart, detoxifies, improves eyesight, strengthens the vital energy and sexual power. It also
relieves thirst, sunstroke and carbuncles.

On account of its bitter taste, bitter gourd is relished by the Chinese as a tonic vegetable.

Applications:
1. For fever in sunstroke:

Cut a bitter gourd from its middle and eliminate its pulp. Fill its cavity with green tea. Unite the 2 halves and suspend to dry in the
shadow. Then boil 6-9 g each time and serve like tea.

2. For dysentery (inflammation of the intestines):

Smash a bitter gourd to make paste. Add 100 g sugar and mix thoroughly. After 2 hours, squeeze out the juice and drink it.

3. For stomachache:

Bake a bitter gourd brown until scorched and grind it as charcoal. Swallow 6-9 g with water whenever needed.

4. For impotence:

Use 50 g seeds from bitter gourd and bake dry. Grind into powder. Use 6-9 g each time, swallow with boiled water.

Dosage and Administration:
Bitter gourd is usually eaten fresh (stuffed and/or sliced), cooked in dishes, boiled in soup, or to drink its juice, but can also be
pickled, and has been canned in brine.

Small and immature bitter gourd can be parboiled in salted water or rubbed with some salt to remove part of the bitterness.

Cautions on Use:
Since it is bitter in flavor, those who are weak in spleen and stomach should avoid eating it raw.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Bazsalikom
Properties:
Sweet and pungent in flavor, warm in nature, it is related to the spleen and the stomach channels.

Functions:
Basil has been used for thousands of years as a culinary and medicinal herb. It acts principally on the digestive and nervous
systems, easing flatulence, stomach cramps, colic and indigestion. It can also calm the mind and is used to treat asthma.

Tea made from basil leaves is a stimulant.

Applications:
1. Basil leaves are taken internally in the treatment of feverish illnesses (especially colds and influenza), poor digestion, nausea,
abdominal cramps, gastroenteritis (inflammation of the lining membrane of the stomach and the intestines), migraine, insomnia,
depression and exhaustion.

2. Externally, basil leaves are used to treat acne, loss of smell, insect stings, snake bites and skin infections.

3. The mucilaginous seed is given in infusion in the treatment of gonorrhoea (a contagious inflammation of the genital mucous
membrane caused by the gonococcus), dysentery and chronic diarrhoea. It is said to remove film and opacity from the eyes.

4. The root is used in the treatment of bowel complaints in children.

5. Extracts from the plant are bactericidal and are also effective against internal parasites.

6. The essential oil is used in aromatherapy.

Dosage and Administration:
Leaves and flowers can be eaten raw or cooked. Used as a flavoring or as a spinach, they are used especially with tomato dishes,
pasta sauces, beans, peppers and aubergines.

The leaves are normally used fresh but can also be dried for winter use. A very pleasant addition to salads, the leaves have a
delightful scent of cloves. Use the leaves sparingly in cooking because the heat concentrates the flavor.

A refreshing tea can be made from the leaves.

The seed can be eaten on its own or added to bread dough as a flavoring. When soaked in water it becomes mucilaginous and can
be made into a refreshing beverage called 'cherbet tokhum' in the Mediterranean.

An essential oil obtained from the plant is used as a food flavoring in mustards, sauces, vinegars, etc.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX


Brokkoli
Properties:
Slightly bitter in flavor, cool in nature, it is related to the channel of the liver.

Functions:
Diuretic, promotes eye vision.

Applications:
Broccoli is used to treat eye inflammations and near-sightedness; anemia (the blood is deficient in red blood cells); children's
respiratory infections, measles and gastroenteritis (inflammation of the lining membrane of the stomach and the intestines);
smoking; and cancer.

1. For anemia:

A good source of iron and beta carotene, broccoli may help to prevent anaemia, especially in non-meat eaters. Many women have
iron stores below the recommended level of 500 mg. A significant proportion of women in the West have no iron stores at all. This
can result in full-blown anaemia, which causes severe tiredness, an inability to concentrate, and an impaired immune system,
making those affected much more susceptible to infection.

Scientists believe that the body can absorb a third less iron from vegetables than it can from red meat, due to substances such as
phytates that block iron absorption. They have recently revealed that the beta carotene in iron-rich vegetables such as broccoli may
help to overcome this blockage and make the iron available.

2. For smoking:

The phytonutrients called isothiocyanates present in broccoli may help to reduce the carcinogenic effects of cigarette smoke.
Broccoli is also rich in vitamin C, which is required in increased amounts by smokers.

3. Children's infections, such as respiratory infections, measles, and gastroenteritis:

Children with these infections have been found to have a significant drop in blood levels of vitamin A. The beta carotene that
broccoli provides is converted into vitamin A when the body's stores run low. Adding broccoli to children's diets may, in theory, help
to reduce childhood infections.

4. For cancer:

Ranked first in the United States' National Cancer Institute's list of all-round, anti-cancer vegetables, broccoli has been the subject of
much research.

Broccoli is believed to play a role in protecting against cancers of the lung, stomach, mouth, ovaries, breast, cervix, colon, and
prostate. It is rich in several potential anticancer substances such as indoles, glucosinolates, beta carotene, and vitamin C.

There is one particular substance, known as sulforaphane, that has been extensively examined in laboratories. Sulforaphane is a
phytonutrient that stimulates the formation and function of 'phase II' enzymes. These enzymes have been identified as being
responsible for processing and removing cancer-causing substances from cells under experimental conditions. It is speculated that
these phase II enzymes may be able to perform this function in the human body.

In the recent finding reported in the September 9, 2003 issue of "Proceedings of the National Academy of Science," a group of
researchers in Johns Hopkins University School of Medicine has confirmed that in laboratory tests, sulforaphane killed helicobacter
pylori, a bacteria that causes stomach ulcers and often fatal stomach cancers. Their finding shows that there appears to be enough
of sulforaphane in broccoli sprouts and some varieties of broccoli to benefit people who eat the vegetables. However, the
researchers could not say how much broccoli one would have to eat for there to be an impact, something they said could not be
determined without long-term tests involving humans. The above study was concentrated on mice. In the lab, the scientists found
that sulforaphane even killed helicobacter that was resistant to commonly used antibiotics. They also showed it can kill the
bacterium whether it is inside or outside cells.

Dosage and Administration:
Broccoli can be eaten raw or cooked. Place it in a colander and rinse it thoroughly before preparing. Unless the stalks are especially
tender, cut off the thick base of the stalks and peel them. Cut the head into florets. Raw broccoli can be used for crudites served
with dips, or can be added to salads. When adding broccoli to cold grain salads, blanch it first by boiling for just two minutes. Then
drain and rinse immediately with cold water. This brightens the color of the broccoli and develops the flavor.

To cook broccoli, first cut into bite-sized pieces.

To boil: Boil broccoli in lightly salted water until just tender crisp, about four minutes.

To steam: Steam pieces about five minutes and whole stalks of broccoli for about ten minutes, until tender-crisp.

To saute: Saute in olive oil with garlic and herbs until tender-crisp, about ten minutes. Sauteed broccoli can be tossed with cooked
pasta and sprinkled with Parmesan cheese.

To microwave: Cook on High for five minutes; then let stand for three minutes before serving.

Flavors that go well with broccoli are basil, caraway seed, curry powder, dill, fresh lemon juice, herb-infused vinegar, marjoram,
oregano, tarragon, and thyme.

Broccoli should have a fresh smell, a bright green color, and firm, tender stalks. Avoid broccoli with yellowing leaves or flower buds,
limp stalks or wilting heads, a pungent odor, or stalks that are thick and woody. Store broccoli unwashed in a perforated plastic bag
in the vegetable crisper. It should be used within a few days of purchase.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Lopótök
Properties:
Sweet in flavor, mild and cool in nature, it is related to the lung, spleen, bladder and small intestine channels.

Functions:
Clears the pathogenic heat of the lungs, promotes the excretion of urine, relieves abscess.

Applications:
Calabash is mainly applied as a diuretic and a remedy for dribbling urination.

In traditional Chinese medicine, calabash is also applied in edema (having abnormally large amounts of fluid in the intercellular
tissue spaces of the body), flatulence (of excessive amounts of air or gases in the stomach or intestine) and jaundice (yellowing of
the skin and whites of eyes).

Dosage and Administration:
The immature fruit is served cooked and used as a vegetable. It can be boiled, steamed, fried, used in curries or made into fritters.

Leaves and young shoots are cooked and used as a potherb.

The seeds are rich in oil. They are cooked and are added to soups, etc. A vegetable curd, similar to tofu, can be made from the
seed.

Cautions on Use:
Calabash is cool in nature. So people with a physical constitution of cold nature should not consume this vegetable.

Some species of calabash contains cucurbitacin B which is toxic and may cause death in animals when injected intravenously with
0.3 mg/kg of this chemical.

The pulp around the seed is purgative and should not be eaten.

Reference Materials:

Toxic or Side Effects:
Some species of calabash contains cucurbitacin B which is toxic and may cause death in animals when injected intravenously with
0.3 mg/kg of this chemical.

Modern Researches:
Calabash contains glucose, pentosan, lignin and shikimic acid. White raw fruit contains carrotene and some vitamins.

In animal experiments, with gastric infusion of calabash decoction at a dosage of 2 g/kg in rabbit, with the amount of urine markedly
increased the first 12 hours. Some species of calabash contains cucurbitacin B which is toxic and may cause death in animals when
injected intravenously with 0.3 mg/kg of this chemical.

The pulp around the seed is purgative.

A poultice of the crushed leaves has been applied to the head to treat headaches.

The flowers are an antidote to poison.

The stembark and the rind of the fruit are diuretic.

The fruit is antilithic, diuretic, emetic and refrigerant. It is interesting to note that calabash is mostly applied as a medicine rather as a
food for treating edema. It is also used in hypertension.

The seed is vermifuge. A poultice of the boiled seeds has been used in the treatment of boils. Taken with Achyranthes the seed is
used to treat aching teeth and gums, boils, etc.

Extracts of the plant have shown antibiotic activity. In many parts of China 3 g per day of this species (the report does not say what
part of the plant) has been used as a single treatment for diabetes mellitus.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Karfiol
Properties:
Pungent in flavor.

Plant chemicals called glucosinolates give cauliflowers their mustard-like flavor. This is particularly strong when the vegetable is
eaten raw.

Functions:
Boosts the immune system, may help to prevent cancer, spina bifida (a limited defect in the spinal column), heart disease.

Applications:
1. To boost the immune system:

Studies have shown that the antioxidant pigment beta carotene, which is the most abundant carotenoid in brassicas, not particularly
so in cauliflower, though, appears to help stimulate the immune system. It helps to increase the power of immune system cells, so
improving the body's ability to defend itself against disease.

The vitamin B folate is also needed to produce antibodies and white blood cells.

2. For cancer:

Research based on laboratory tests and population studies implies that cauliflower, cabbage and broccoli may have
cancer-preventing properties. Both vitamin C and the amino acid cysteine in these vegetables are thought to be involved.
Cutting, chewing, and cooking cauliflower and other brassicas release compounds called indoles, which may help to prevent
oestrogen (female sex hormones)-related cancers such as breast cancer.

Also, sulforaphane contained in brassicas may, through a chain-reaction, be able to detoxify potential cancer-causing substances.

Dosage and Administration:
Cauliflower is frequently served raw or as a cooked vegetable, and the separated flower structures are also used in salads and as
relishes in raw form.

Cauliflower and broccoli are at their best when eaten raw or cooked as little as possible.

Wash cauliflower well just before using. Cut it into florets by pulling away the leaves and cutting around the core on the underside.
Separate the florets by cutting them apart from the inside of the cauliflower. The green leaves at the base are edible, but have a
stronger flavor than the florets. Adding a tablespoon of lemon juice or a cup of milk to the cooking water will prevent discoloration.
Cut cauliflower into large florets, toss with olive oil and fresh thyme, and roast, or steam it and serve with a light cream or cheese
sauce.

Cauliflower can be found in the produce section of most health food stores, specialty markets, and supermarkets. Choose a firm,
heavy head with compact, cream-colored florets and no sign of brown specks, which form as cauliflower ages. Store it in a plastic
bag with holes poked in it for up to two days.

Cautions on Use:
People with goitre should not eat too much cauliflower, or other brassicas, for that matter. Some glucosinolates in brassicas break
down into isothiocyanates, which prevent the thyroid gland from absorbing iodine.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX


Sárgarépa
Properties:
Sweet in flavor, mild (raw carrot is slightly cool) in nature, it is related to the channels of the spleen, liver and lung.

Functions:
Clears heat, produces body fluids, cools the blood, stops bleeding, lowers uprising qi and relaxes the middle region, strengthens the
spleen, removes stagnation of food, dissolves phlegm.

Since bright-orange color indicates high carotene content, it is very helpful when carrots are regularly consumed, especially in
preventing and treating night blindness. It is also a diuretic and stomachic, promoting digestive function.

It will strenghten and tonify the five viscera, promote digestion, nourish the kidney-yin, and invigorate the kidney-yang to eat carrot
for a long period of time.

Applications:
1. For night blindness:

100 g carrot cut into slices or shreds. Stir-fry under strong fire. Add salt and tender ginger filaments. Toss 100 g pig's liver into slices
with corn starch powder. Stir-fry in vegetable oil for a little while. Mix these two ingredients and serve as side dishes.

2. For indigestion:

Prepare 200 g carrot, 12 Chinese red dates with stones. Boil in 1,000 ml water by slow fire until 1/2 volume of water is left and
serve.

3. For impotence:

Simmer carrot and dog meat in equal amount with slow fire until the meat is well done. Consume the whole thing. This recipe is
better to serve in winter due to the hot nature of the meat.

4. For anemia (too few red blood cells in the bloodstream):

Prepare 50 g carrot, 100 g spinach and 100 g lotus root. Slice carrot and lotus root. Simmer these three ingredients together for 20
minutes. Tomatoes may be used as a substitute for spinach.

Dosage and Administration:
To be eaten either raw or cooked. Carrots are often used in salads and as relishes and are served as cooked vegetables and in
stews and soups.

Scrub carrots just before cooking, and peel if desired. To preserve their natural sugars and sweet flavor, cook carrots in as little
liquid as possible. Steaming and baking both help seal in the flavor. For a vegetable roast, cut carrots on the diagonal, combine with
diced turnips, potatoes, and onions, toss with olive oil and rosemary, and bake at 200¢X C until tender.
The carrot roots of well-grown plants are crisp, sweet and juicy. They are very nice raw and are also cooked as a vegetable or
added to soups, stews, etc. The grated root is a tasty addition to the salad bowl.

The juice can be extracted from the root and used as a health-promoting drink.

The root is sometimes ground into a powder and used in making cakes, bread, etc.

The leaves can be eaten raw or cooked. With a very strong flavor, they can be added in small quantities to mixed salads. They are
sometimes used as a flavoring in soups.

An essential oil from the seed is used as a food flavoring.

Fresh carrots can be found in the produce section of health food stores and supermarkets. Carrots with the greens still attached
have the sweetest flavor; make sure the greens are crisp and fresh looking. Look for firm, bright carrots, without cracks on the sides
or sprouts where the green tops have been removed. Remove the greens about 4 cm above the carrots and store, tightly sealed, for
three to five days.

Cautions on Use:
Carrots sometimes cause allergic reactions in some people. Skin contact with the sap is said to cause photo-sensitivity and/or
dermatitis in some people.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Zeller
Properties:
Pungent and sweet in flavor, cool in nature, it is related to the liver, stomach, lung and bladder channels.

Functions:
Clears away heat and calms the liver, expels wind, removes dampness by diuresis, strengthens the stomach and lowers uprising qi.


Applications:
Celery is used to treat hypertention, vertigo, headache, flushed face, conjunctival congestion, dysentery with bloody stool, carbuncle
and swelling. It also reveals a sedative action, usually applied in menstrual disorders; especially dysmenorrhea.

Celery is mostly applied for lowering high blood pressure, as well as high blood cholesterol. In addition to its daily use as a routine
food, its depressive action may be obtained by squeezing rooted celery and adding equal amount of bee honey or syrup. Use 40 ml,
three times a day.

Dosage and Administration:
Decocted for oral administration; or to be pounded to get its juice or mashed for external application.

Wash celery just before using. Trim the leaves and the base, and reserve the leaves for soups and salads. Celery can also be
frozen in plastic bags and used in dishes that call for cooked celery. Slice celery on the diagonal into salads, or braise it in olive oil
and serve with salt and pepper.

The leaf stems can be eaten raw or cooked. A fairly common salad ingredient, celery stems are also used to make soups, stews,
etc. The winter varieties can be bitter if they are not blanched by excluding light from the stems for at least a few weeks prior to
harvesting. Many people find the raw stalks are somewhat indigestible.

Celery leaves can be eaten raw or cooked. They are often used as a flavoring in soups, etc. They can also be eaten raw but have a
very strong flavor and are probably best as a minor ingredient in a mixed salad.

Celery seed is used as a flavoring for sauces, soups, pickles, etc. An essential oil from the seed is also used as a flavoring.

Celery root can be eaten cooked. There is not much of it but it can be cut up and added to soups.

Celery can be found in the produce section of health food stores and supermarkets. Choose firm, tightly formed bunches with crisp,
green leaves. Store celery in a plastic bag in the refrigerator for up to one week.

Cautions on Use:
Pregnant women should avoid consuming celery.

If the plant is infected with the fungus Sclerotinia sclerotiorum, skin contact with the sap can cause dermatitis in sensitive people.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Paprika
Properties:
Pungent in flavor, hot in nature, it is related to the channels of the heart, spleen and stomach.

Functions:
Warms the middle region, disperses coldness, helps appetite and digestion, dries dampness, induces perspiration.

The chilic ingredients contained in chili pepper stimulates appetite and is a stomachic when used in an appropriate amount. It is a
very useful flavor. The species containing no chilic ingredients is a very rich source of vitamin C. It also yields some antibacterial
effect.

Chili pepper has proved efficacious in dilating blood vessels and thus relieving chronic congestion of people addicted to drink. It is
sometimes used as a tonic and is said to be unequalled in warding off disease (probably due to the high vitamin C content).

Applications:
1. To treat common cold:

Boil 3 pieces of chili, 10 pieces of Chinese prickly ash, 1 slice of ginger and a little salt. Drink the decoction and keep warm.

2. For cold abdominal pain and water diarrhoea:

1 g powdered chili wrapped with a sheet of skin from soybean curd. Swallow with warmed boiled water.

3. For baldness:

Immerse 10 g minced dry chili in liquor for 7 days. Wash the affected scalp with this lotion.

Dosage and Administration:
The chili pepper fruit can be consumed raw or cooked. Very hot and normally used as a flavoring. The fruit can be dried and ground
into a powder for use as a flavoring.

The seeds and membranes in chili peppers contain most of the capsaicin, the compound that lends them their mouth-searing
qualities. To reduce a chili's heat, remove its seeds and veins. Use caution in handling chilis: some, like the Scotch bonnet,
habaneros, and rocatillos, are so hot that they can instantly irritate the skin on the hands, and can be excruciating if they come in
contact with the eyes. Wear thin disposable surgical gloves while working with hot chilis, and don't touch your face until the gloves
are removed.

Anaheim and poblano chilis have a tough skin that should be removed before cooking. Traditional recipes recommend broiling chilis
until skins blacken, wrapping peppers in foil to cool, and then removing the skin.

The seed is dried, ground and used as a pepper.

The leaves can be consumed cooked as a potherb.

Chili peppers can be found in the produce section of health food stores, specialty markets, and supermarkets. Choose fresh chili
peppers with deep, rich colors, avoiding those that look wrinkled or soft. Store them in plastic in the refrigerator for two to five days.
Larger chili peppers and red ones are more perishable than small or green ones.

Cautions on Use:
Although no reports have been seen for this species, many plants in this family produce toxins in their leaves. The sap of the plant
can cause the skin to blister.

Seeds of chili peppers can be toxic and should not be eaten.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kínai kel
Properties:
Sweet in flavor, mild and slightly cold in nature, it is related to the lung, stomach and bladder channels.

It has crinkly, cream-colored leaves with pale green tips, and a milder flavor and aroma than common cabbage.

Functions:
Clears heat, calms the mind, quenches thirst, promotes urination, detoxifies.

Applications:
Chinese cabbage is used to treat thirst due to heat in lungs and stomach, coughing and constipation due to lung heat; little urination
due to heat in gall-bladder; relieves alcoholic toxics; or used externally for carbuncles.

Dosage and Administration:
To prepare Brassica chinensis, chop off enough of the base of the plant before washing so that stalks can be cleaned individually.
Rinse stalks and leaves under running water, using a vegetable brush if they are especially dirty at the base of the stalk.

Brassica chinensis stalks can be consumed raw with dip, or chopped and used in salads. Brassica chinensis has a high water
content and becomes limp very quickly upon cooking. It should be cooked very quickly over high temperature so that the leaves
become tender and the stalks stay crisp. In Chinese stir-fried dishes and soups, Brassica chinensis, or bok choy, is added toward
the end of the cooking process. Since the leaves cook much more quickly than the stalks, it's a good idea to add the stalks first and
then the leaves about a minute later. Cut the stalks into 1.25 cm pieces before cooking.

To boil: Cook stems in salted water for four minutes and leaves for two to three minutes.

To steam: Allow pieces to steam for about six minutes, or until tender-crisp.

To saute: Stir-fry the stalks over high heat for about six minutes and the leaves for about three minutes, until stalks are tender-crisp
and leaves are just wilted.

Bok choy goes well with the flavors of soy sauce, hot peppers, and toasted sesame oil.

For Brassica chinensis, or bok choy, look for ones with firm stalks and leaves. Avoid yellowing or wilted leaves. Store in an unsealed
plastic bag. Brassica chinensis generally keeps well and will stay fresh for more than a week, but should be used in four to five days
for best flavor.

To prepare Brassica pekinensis, remove the stem, separate the leaves, and wash well. Slice the leaves into strips about 2.5 to 4.0
cm thick and stir-fry with carrots, red peppers, mushrooms, and tofu or chicken.

Brassica pekinensis can be found in the produce section of most health food stores, specialty markets, and some supermarkets.
Choose firm, tightly packed heads that have crisp, green-tipped leaves. Refrigerate it, tightly wrapped, for up to three days.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vöröshagyma
Properties:
Pungent in flavor, warm in nature, it is related to the channels of the spleen, lung and stomach.

Functions:
Regulates qi and nourishes the stomach, strengthens the spleen and improves appetite, induces perspiration and relieves exterior
syndrome, activates yang and disperses coldness, kills intestinal worms and detoxifies.

Medicinally, onion has a bacteriocidal effect. It also lowers the cholesterol level and the activity of fibrinolysin, or plasmin, in the
blood and is therefore beneficial to coronary heart disease. It also yields some expectorant (promotes the ejection of mucus) and
diuretic (promotes the excretion of urine) actions.

Applications:
Curative powers have been attributed to onions throughout the centuries; they have been recommended for such varied ailments as
general weakness, diarrhoea, poor appetite, colds, earaches, laryngitis, animal bites, powder burns, and warts.

1. For general weakness:

Consume onion constantly by frying it with pork, beef or mutton.

2. For diarrhoea:

Use 2 bulbs onion, 20 g poria. Boil them together for 15 minutes and drink at a draught.

Dosage and Administration:
To avoid tearing, caused by sulfur compounds in onions, try holding onions under water to peel, then freeze them for 20 minutes
before chopping. An inexpensive pair of plastic goggles from the hardware store is the best way to prevent tears. Onions can be
sauteed, baked, roasted, or used in soups, stews, casseroles, and a variety of other dishes. Sweet onions, red onions, and green
onions can be eaten raw, on sandwiches, or in salads.

Can also be applied externally when grounded in paste or use its juice.

Onions are used widely in cooking. They add flavor to such dishes as stews, roasts, soups, and salads, and are also served as a
cooked vegetable.

The edible bulb is a very versatile food. Eaten raw, it can be sliced up and used in salads, sandwich fillings, etc.; it can be baked or
boiled as a vegetable in its own right and is also commonly used as a flavoring in soups, stews and many other cooked dishes.
Some cultivars have been selected for their smaller and often hotter bulbs and these are used for making pickles.

The leaves are consumed raw or cooked. There are some cultivars, the spring onions, that have been selected for their leaves and
are used in salads whilst still young and actively growing.

The flowers are eaten raw, used as a garnish on salads. The flowers are somewhat dry and are less pleasant than many other
species.

The seeds are sprouted and eaten. They have a delicious onion flavor.
Onions can be found in the produce section of health food stores and supermarkets. Look for firm, heavy onions, and avoid any with
brown, soft, or translucent spots, or those that have begun to sprout. Green onions, scallions, leeks, and ramps should have crisp,
bright greens with no signs of wilting. Use green onions, leeks, scallions, and ramps as soon as possible, or store in a plastic bag for
up to two days. Bulb onions can be stored loose, in a paper or mesh bag, in a cool, dry location for up to two weeks.

Cautions on Use:
For people used to having flatulence, it is advisable not to use onion constantly because it may aggravate the condition.

Excessive consumption of onions can cause blurred vision and fever.

Those who have just recovered from the diseases of heat should also avoid consuming onions.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Yamgyökér
Properties:
Sweet in flavor, mild in nature, it is related to the spleen, lung and kidney channels.

Functions:
Invigorates qi, nourishes yin, strengthens the spleen, tonifys the lung, reinforces the kidney to stop emission and leukorrhea.

Chinese yam is good for invigorating qi and yin of the lung, spleen and kidney channels, inducing astringency in the middle-jiao.

It can be used in compatibility with other herbs to treat deficiency of the lung, lingering cough, asthma, deficiency of the spleen,
anorexia (uncontrolled loss of the appetite for food), loose stool, deficiency of the kidney, frequent urination and other syndromes.

In traditional Chinese conception, Chinese yam is a very nourishing food-herb, beneficial to the function of spleen-stomach. It is also
a kidney tonic and good at preventing night emission, frequent urination due to kidney hypofunction. Also good for chronic coughing
and diarrhoea. In traditional Chinese medicine, it is always a routine remedy for mellitic diabetes.

Applications:
1. For lingering cough and asthma of deficiency type caused by deficiency of the lung or by deficiency of both lung and kidney:

Chinese yam is often used in combination with dangshen, straight ladybell root, schisandra fruit, dogwood fruit, psoralea fruit and
other herbs for tonifying the lung and kidney and improving breathing to relieve asthma.

2. For deficiency of the spleen and stomach, anorexia (loss of appetite) and loose stool:

Chinese yam is often used in combination with white atractylodes rhizome, poria, coix seed and other herbs for strengthening the
spleen and arresting diarrhea.

3. For tonifying the kidney, to treat deficiency of the kidney-qi, failure to astringe the lower-jiao and seminal emission:

Chinese yam is often used in combination with schisandra fruit, dogwood fruit, flatstem, dodder seed and other herbs.

4. For warming yang and arresting leukorrhea, to treat deficiency of the kidney, watery leukorrhea and cold pain in the waist and
abdomen:

Chinese yam is used with dodder seed, psoralea fruit, ginkgo nut, white atractylodes rhizome, argyi leaf and other herbs.

5. To treat diabetes:

Chinese yam is often used in combination with herbs for promoting the generation of the body fluid and quenching thirst to treat
diabetes.

Dosage and Administration:
10-30 g.

60-250 g. for large dosage.

6-10 g. if grinded into powder for swallowing.

Used stir-baked after being peeled for strengthening the spleen and quenching thirst, and used unprepared for others. It can also be
decocted or made into gruel after being dried.

Cautions on Use:
Edible species of Dioscorea have opposite leaves whilst poisonous species have alternate leaves.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Koriander
Properties:
Pungent in flavor, warm in nature, it is related to the lung, spleen and stomach channels.

Functions:
Relieves exterior syndromes, promotes eruption, induces appetite, promotes digestion, keeps adverse qi flowing downward.

Applications:
Coriander is used to treat slow eruption of measles and food retention.

Being pungent, warm, aromatic and dispersing, this food-herb can relieve exterior syndromes, dispel cold and promote eruption onto
the superficies. For the treatment of exterior syndromes due to pathogenic wind-cold, measles without smooth eruption, the
appearance of measles eruptions but then the symptoms recede again, it can be used alone by making a decoction for local
fumigation and washing or in combination with other herbs that relieve exterior syndromes and promote eruption.

In traditional Chinese thought, the condition of skin rash appearing in measles or German measles is an indication for its prognosis.
Full eruption is believed to have a good prognosis. While those with scarce and gloomy eruptions are susceptible to complications
such as pneumonia and other problems. Hence, assistance in skin rash eruptions is one of the best remedies for measles.
Coriander is good to use in skin eruptions.

Recipe example: Cut 50 g coriander into small pieces. Fry it with 200 g shredded pork and add suitable amount of soybean sauce
and onion pieces. Serve it as a sidedish.

In addition, this food-herb stimulates the appetite and promotes digestion, so it can be used for food therapy or as a seasoning in
the diet.

Dosage and Administration:
3-6 g.

To be eaten after quick-boiled in boiling water, stir-fried, or to be decocted for oral administration or external bathing. An adequate
amount for external use.

Cautions on Use:
Coriander should be avoided by those who have measles without adequate eruption due to excessive toxic heat.

Also, take note to use coriander at the right time, i.e., at the early stage of the disease when skin rash is scarce. When the disease
enters its 3rd day or over, when eruptions are very dense, do not use it further, or the condition will be aggravated. Use it as a
seasoning with other foods the patient likes.

Reference Materials:
'Supplementary Shen Nong's Herbal Classic with Pictures' :

"It removes toxic heat from the limbs, alleviates headache, treats measles. If measles do not appear, make the coriander into a wine
and spray it over the skin; they will appear immediately."

'Compendium of Materia Medica' :

"Being pungent, warm, aromatic and penetrating, coriander can spread its effects inward to the heart and spleen and outward to the
limbs and is therefore to eliminate all pathogens."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Uborka
Cucumis sativus

Properties:
Sweet in flavor, cool in nature, it is related to the spleen, stomach, large intestine and bladder channels.

Functions:
Clears heat and quenches thirst, relieves edema, has anti-toxic effect.

Applications:
Cucumber is mainly applied for flaring up of evil fire, such as sore throat, red eyes and thirst.

1. For hot diarrhoea in children:

Use a tender cucumber. After thorough rinsing, eat raw after tossing it with bee honey.

2. For edema (abnormally large amounts of fluid in the intercellular tissue spaces of the body):

Use 50 g old cucumber and boil in water twice daily. It is good for mild edema of the extremities.

3. For digestive type common cold with diarrhoea, low fever and abdominal pain:
Use several fresh cucumber leaves. Boil for 1 hour. Discard residue and add some sugar. Drink the solution.

Dosage and Administration:
The cucumber fruit can be eaten raw or cooked. The cucumber is a common ingredient of salads, being valued mainly for its crisp
texture and juiciness. However, it is very watery, with little flavor and is not very nutritious. Many people find the fruit to be
indigestible, this is due to the high cellulose content.

Young leaves and stems are cooked as a potherb.

Wash cucumbers just before using. Unless the skin is waxed, it doesn't require peeling; for more flavor, score the skin with the tines
of a fork before slicing. The seeds become bitter as the cucumber ages, so remove the seeds from larger cucumbers. Add
cucumbers to any tossed salad, or combine cucumber slices with thinly sliced red onion, fat-free yogurt, and fresh dill. For a fresh
pickle, slice and combine with water, vinegar, and a little salt.

Oil from the seed, said to resemble olive oil, is used in salad dressings and French cooking.

Cucumbers can be found in the produce section of health food stores and supermarkets. Choose firm cucumbers with smooth,
bright skins and no signs of shriveling or soft spots. Refrigerate them in a plastic bag with holes poked in it for up to five days.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Padlizsán
Properties:
Sweet in flavor, cool in nature, it is related to the spleen, stomach and large intestine channels.

Functions:
Clears heat, cools the blood, detoxifies, activates the flow of blood and relieves abscess, promotes bowel movement.

Due to its cool nature, eggplant yields some antipyretic (relieving fever) action. It also possesses analgesic (alleviating pain) action
and may be applied topically for ulcer. In particular, the fruit helps to lower blood cholesterol levels and is suitable as part of a diet to
help regulate high blood pressure. It also activates blood flow, cools blood, and detoxifies.

A report mentioned that the dry leaves of eggplant with purple-flower, when prepared as paste, yielded very satisfactory results
(though not radical) for necrotic tissues of ulcers in cancer of mammary gland.

Applications:
Eggplant is used for all kinds of bleeding, especially bloody stool and urine.

1. For bloody stool:

Collect some frosted eggplant with its base intact. Bake it to scorch and prepare as powder. Administer 6 g on empty stomach, 2-3
times a day.

2. For icteric hepatitis:

Use 1,000 g eggplant with purplish skin and decoct with rice to make porridge. Eat the porridge for several days.

3. For chronic dysentery (inflammation of the intestines):

Wrap 3 large eggplants with moistened paper and cover inside very hot earth until it is done. Put the hot eggplant into 1 liter of
alcohol and seal the container tightly. After 3 whole days, drink the liquor in warm condition each day.

Dosage and Administration:
Eggplant is frequently served as a baked, grilled, fried, or boiled vegetable and is used as a garnish and in stews.

The fruit should not be eaten raw.

If the eggplant is young, the skin is edible. As the eggplant ages, the skin becomes bitter and may require peeling. The flesh
discolors rapidly, so cut eggplant just before cooking. Slice eggplant, salt it, and let it "weep" for 20 minutes to remove any bitter
flavor. Cube it and bake in a tomato sauce with onions, garlic, and fresh oregano.

Leaves can be mixed with rice bran and salt in which 'Daikon' (a form of radish [Raphanus sativa]) roots have been pickled.

Eggplant can be found in the produce section of health food stores and supermarkets. Look for firm, heavy eggplants with smooth
skin, avoiding those with soft spots or browning. Store them in a cool, dry place and use within a day or two of purchasing, or wrap
in plastic and store in the refrigerator for up to four days.

Cautions on Use:
All green parts of the plant are poisonous. Eggplant leaves are toxic and should only be used externally.
Solanine is a substance found in nightshade plants, including tomatoes, white potatoes, all peppers (except black pepper), and
eggplant. In theory, if it is not destroyed in the intestine, solanine could be toxic. A horticulturist, Dr. Norman Childers, hypothesized
that some people with osteoarthritis (arthritis marked by degeneration of the cartilage and bone of joints) may not be able to destroy
solanine in the gut, leading to solanine absorption resulting in osteoarthritis (arthritis marked by degeneration of the cartilage and
bone of joints). Eliminating solanine from the diet has been reported to bring relief to some arthritis sufferers in preliminary research.
Researchers have never put this diet to a strict clinical test; however, the treatment continues to be used by some doctors in people
who have osteoarthritis. Proponents claim exclusion of solanine requires up to six months before potential effects can be seen.
Totally eliminating tomatoes and peppers requires complex dietary changes for most people. In addition, even proponents of the diet
acknowledge that many arthritis sufferers are not helped by using this approach. Therefore, long-term trial avoidance of
solanine-containing foods may only be appropriate for people with severe cases of osteoarthritis who have not responded to other
natural treatment
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Fokhagyma
Properties:
Pungent in flavor, warm in nature, with stimulating odor, it is related to the channels of the spleen and stomach.

Functions:
Promotes the circulation of retained qi (energy), warms the spleen and stomach, removes mass in the abdomen, clears away toxic
materials, destroys intestinal worms.

Applications:
Beginning, possibly, with the ancient Egyptians, garlic has been reputed to help alleviate many medical problems, including:
reducing high blood pressure, respiratory problems and headaches, and to disinfect wounds, kill parasitic worms, and generally
maintain health.

Sniff crushed garlic is known to cure hysteria.

Olive oil that's been heated with garlic, strained, and cooled can be placed in the ear to help earache.

For dysentery, take one raw bulb of garlic. Since allicin is heat liable, it is advisable to use it raw. Cooking is not recommended. Use
one bulb daily. Excess dosage will be harmful to eyesight and irritable to stomach. Garlic syrup may also be used to protect the
stomach from being irritated.

Take 50 g garlic and smash it. Put it in 100 ml water and keep at 38¢X C for 2 hours. Filtrate with a gauze. Add half volume of syrup
(made by sugar plus water). Use 20-30 ml, once every 4-6 hours. The syrup, when kept in the refrigerator, is effective for 1 week.
Purple peel bulb is better than white ones. Clinically, it was reported that an effective rate of over 95 percent has been obtained in
several hundred cases of bacillary dysentery, with normal stool appearing within 2-4 days, on average.

Dosage and Administration:
To be eaten raw, mashed, or decocted for internal use. It can also be pounded to get its juice for external application to the affected
part, or sliced for moxibustion at acupuncture points.

Cautions on Use:
Allicin breaks down with cooking, so cooked garlic and "de-odorized" garlic may lack this chemical that functions to destroy bacteria,
fungus, and yeast.

Garlic being pungent in flavor and warm in nature, excessive eating will cause heat and irritation to some part of the body, so it
should be avoided if one either indicates syndrome of hyperactivity of fire owing to yin deficiency or suffers from diseases in the eye,
mouth or tongue.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Gyömbér, friss
Properties:
Pungent in flavor, warm (the tender ginger is slightly warm, the dried ginger hot) in nature, it is related to the spleen, lung and
stomach channels.

Functions:
Induces sweat, relieves exterior syndrome, warms the spleen and stomach to arrest vomiting, warms the lungs to relieve coughing,
disperses cold, kills intestinal worms.

Dried ginger functions in warming the middle-jiao and eliminating pathogenic cold, recuperating depleted yang and promoting blood
circulation.

Applications:
Ginger has a slightly biting taste and is used, usually dried and ground, to flavor breads, sauces, curry dishes, confections, pickles,
and ginger ale. The fresh rhizome, green ginger, is used in cooking. The peeled rhizomes may be preserved by boiling in syrup. In
Japan and elsewhere, slices of ginger are eaten between dishes or courses to clear the palate.

Ginger is also used medically to treat flatulence and colic.
1. For inducing sweat, expelling exopathogens and arresting vomiting:

Ginger can treat common colds caused by wind-cold, relieve common cold with headache or nasal obstruction, sneezing, feeling of
floating or taut pulse due to attack of pathogenic wind-cold.

2. For vomiting due to cold in the stomach: ginger can warm the stomach, disperse cold, regulate the spleen and stomach and
arrest vomiting. It can treat vomiting due to cold in the stomach or abdominal pain:

In cases of vomiting due to heat in the stomach, it is used together with Chinese gold thread rhizome (Rhizoma Coptidis), bamboo
shavings, and the like, which can clear the stomach.

3. For coughing caused by wind-cold:

Dispersing pungency and warmth, ginger can warm the lungs and disperse cold, resolve phlegm and relieve coughing. Therefore, it
can be used to treat attacks of wind-cold on the lungs, coughing with abundant phlegm or nausea with headache.

4. Removing toxins of fish and crabs:

Ginger can treat poisoning caused by fish, crabs, pinellina rhizome or jack-in-the-pulpit (Rhizoma Arisaematis). To prevent
poisoning by these substances, it is recommended that ginger be added when cooking fish or crabs or that pinellina rhizome or
jack-in-the-pulpit be soaked in water together with ginger.

Dosage and Administration:
3-10 g.

Decoction, or blended into juice, or used as seasoning or cooked together with vegetables.

Cautions on Use:
As ginger impairs yin and promotes fire, it should be avoided by those who have interior heat due to yin deficiency or bleeding due
to blood-heat.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Saláta
Properties:
Sweet and bitter in flavor, cool in nature, it is related to the stomach and large intestine channels.

Functions:
Promotes urination and milk secretion; rejuvenates the respiratory track and is a nervine tonic.

Applications:
Lettuce is used to dimish urination, to treat blood in urine and shortage of milk secretion in nursing mother.

Dosage and Administration:
As a food, although lettuce is most commonly consumed in salads, it may also be served as a cooked vegetable.

The leaves are consumed raw or cooked. A mild slightly sweet flavor with a crisp texture, lettuce is a very commonly used salad leaf
and can also be cooked as a potherb or be added to soups, etc.

Wash lettuce just before using and drain or blot with paper towel to remove any excess moisture, or dry in a salad spinner. Toss
with other salad greens, or stuff individual leaves with hummus and them roll up for a light lunch.

The sprouted seeds are used in salads or sandwiches.

An edible oil is obtained from the seed. The seed is very small, extraction of the oil on any scale would not be very feasible.

Lettuce can be found in the produce section of most health food stores and supermarkets. Choose heads with crisp, blemish-free
leaves and no signs of browning or wilting. Wrap lettuce in a paper towel refrigerate it in a plastic bag for up to three days.

Cautions on Use:
The mature plant is mildly toxic.

When used as a medicine, the plant should be used with caution, and never without the supervision of a skilled practitioner. Even
normal doses can cause drowsiness whilst excess causes restlessness and overdoses can cause death through cardiac paralysis.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Csiperkegomba
Properties:
Sweet in flavor, cool in nature, it is related to the channels of the spleen, stomach and lung.
Functions:
Promotes the functional activity of the spleen, benefits the flow of qi, moisturizes dryness, dissolves phlegm.

Applications:
Button mushroom is used to treat febrile diseases at the middle or late stage, bodily tiredness and deficiency of qi, dry mouth and
anorexia (loss of appetite especially when prolonged), cough with phlegm, fullness sensation and oppressed feeling in the chest,
vomiting, diarrhea, slow eruption of measles in children. It can also be used as an auixliary treatment of infectious hepatitis and
leukopenia (the number of white blood cells circulating in the blood is abnormally low).

Dosage and Administration:
6-15 g.

Common mushrooms can be eaten raw or cooked. They are often served in salads and with dips, or can be added to soups,
sauces, egg dishes, casseroles, and stews. Immediately before using fresh button mushrooms, clean them gently with a cloth or soft
brush and remove the base of the stem. When serving button mushrooms raw, sprinkle them with lemon juice or vinegar to prevent
them from turning brown.

When buying fresh button mushrooms, select mushrooms that are intact and firm. Avoid mushrooms that are wrinkled, slimy,
ragged, or spotted. Button mushrooms will stay fresh for up to seven days when stored in the refrigerator in a paper bag. Button
mushrooms can also be frozen if necessary. To freeze, place raw button mushrooms on a tray in the freezer; when frozen, store in
the freezer in a plastic bag or container.

Cautions on Use:
Poisoning by wild mushrooms is common and may be fatal or produce merely mild gastrointestinal disturbance or slight allergic
reaction. It is important that every mushroom intended for eating be accurately identified.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Shiitake gomba
Properties:
Sweet in flavor, mild in nature, it is related to the spleen and stomach channels.

Functions:
Nourishes the spleen and the stomach, benefits qi, induces eruption of measles.

Applications:
1. To treat indigestion, poor appetite, tiring easily, and constant urination:

Can be cooked by itself, or with chicken meat in a dish and consume it.

2. To treat slow eruption of measles in children:

Cook several shiitake mushrooms in water. Consume both the mushrooms and drink the solution.

Dosage and Administration:
6-15 g.

Cooked in soup; steamed or fried in dishes.

Before using fresh shiitakes, tear off the fibrous stems, and clean the mushrooms carefully with a damp cloth or paper towel. The
mushrooms can also be rinsed briefly, but do not allow them to soak as they will swell with water. Dried shiitakes should be
reconstituted in warm water for approximately one hour. Once they are reconstituted, chop off the stems. Use the soaking water and
stems to make soup stock.

Cooking brings out the distinct flavor of shiitakes. Saute or fry them in oil for 5 to 7 minutes; or cook them with a small amount of
liquid in a tightly covered pan for 15 minutes. Once cooked, add them to a pasta recipe, rice dish, soup, sauce, or stir-fry.

When buying fresh shiitake mushrooms, choose mushrooms with firm, spongy caps and small stems. Fresh shiitake mushrooms
keep for up to 14 days when stored in the refrigerator in a paper bag. Store dried shiitakes in a cool, dry place.

Cautions on Use:
It is recommended that you only buy wild mushrooms from dependable retail outlets. Certain wild mushrooms can cause damage to
the heart, liver, and kidneys. Some species can be lethal.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Fehérrépa
Properties:
Sweet in flavor.

Functions:
Diuretic, clears of liver and gall-bladder of obstructions.
Applications:
Parsnips have been used in the East for their diuretic properties and to help clear the liver and gall-bladder of obstructions. They are
also said to have mild analgesic properties (alleviates pain).

Some studies have shown that a regular intake of root vegetables is associated with the prevention of blood clots and blockages in
blood vessels, which can be the cause of heart disease. Large intakes of root vegetables may therefore decrease
cardiovascular-related deaths.

Dosage and Administration:
Scrub parsnips just before using. They can be baked, sauteed, steamed, roasted or boiled and mashed like potatoes. They stand in
nicely for carrots, sweet potatoes, or regular potatoes in most recipes, and lend a gentle sweetness to soups and other
combinations of root vegetables.

When well grown, the cooked root has a very tender texture, though it is rather chewy raw.

The leaves and young shoots are cooked with other greens as a vegetable or added to soups, etc.

The seed is used as a condiment. Similar in taste to dill.

Parsnips can be found in the produce section of health food stores and supermarkets. Look for small, firm, and well-shaped roots
(very large parsnips may be woody), and avoid those that are limp, shriveled, or spotted. Store them, refrigerated, in a plastic bag
for up to two weeks.

Cautions on Use:
Skin contact with the sap can cause photosensitivity and/or dermatitis in some people. Parsnip is said to contain the alleged
"psychotroph" myristicine.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Borsmenta
Properties:
Pungent in flavor, cool in nature, it is related to the lung and liver channels.

Functions:
Dispels pathogenic wind-heat, refreshes oneself, relieves sore-throat, soothes the liver and regulates the circulation of qi.

Applications:
1. Used for common colds due to pathogenic wind-heat and initial attacks of exopathogenic febrile diseases:

Peppermint disperses evils with its pungent taste and reduces fever with its cool nature, so it is an herb commonly used to dispel
pathogenic wind-heat. Therefore it is often used together with weeping forsythia fruit (Fructus Forsythiae), great burdock achene
(Fructus Arctii), jingjie (Herba Schizonepetae), etc., e.g., Yin Qiao San, for those who suffer from common colds due to pathogenic
wind-heat, initial attacks of exopathogenic febrile diseases, headache, fever, slight aversion to wind-cold, etc.

2. Used for headache with conjunctival congestion and sore throat:

Being so light as to rise easily and so aromatic as to clear the passages, this food-herb is good at dispelling the pathogenic
wind-heat from the upper part of the body, refreshing oneself and relieving sore throat. It is largely used in combination with
mulberry leaves, chrysanthemum, chastetree fruit (Fructus Viticis), etc., for the treatment of headache with conjunctival congestion
due to upward attacks of pathogenic wind-heat; often used together with balloon flower root (Radix Platycodi), fresh licorice,
silkworm larva, jingjie (Herba Schizonepetae), fangfeng (Radix Ledebouriellae) etc. for the treatment of sore throat due to excessive
pathogenic wind-heat.

3. Used for measles without adequate eruption:

Being light and dispersing, this food-herb can dispel pathogenic wind-heat, remove toxic substances and promote eruption, so it is
often used in combination with cicada slough, jingjie (Herba Schizonepetae), great burdock achene (Fructus Arctii), Asian puccon
root (Radix Arnebiae seu Lithospermi), etc., e.g., Tou Zhen Tang, for the treatment of exterior syndromes due to pathogenic
wind-heat and measles without eruption; it can be used together with flavescent sophora root (Radix Sophorae Flavescentis), ditlany
root-bark (Cortex Dictamni Radicis), fangfeng (Radix Ledebouriel-lae), etc., for the treatment of rubella (German measles) and
pruritus (itch) by making use of its effects of dispelling the wind, promoting eruption and checking itching.

4. Used for stagnation of liver-qi and pains and fullness in the chest and hypochondria (extreme depression of mind or spirits):

Entering the liver channel, this food-herb can soothe the liver and regulate the circulation of qi, so it is often used in combination with
herbs that soothe the liver and regulate the circulation of qi and menstruation, such as Chinese thorowax root (Radix Bupleuri),
herbaceous peony root (Radix Paeoniae Alba), Chinese angelica, etc., e.g., Xiao Yao San, for the treatment of stagnation of liver-qi,
pains and fullness in the chest and hypochondria and irregular menstruation.

In addition, this food-herb can also treat acute filthy diseases with abdominal pain, vomiting and diarrhea due to the infection of
summer-dampness and filthy pathogens in the summer as it is so aromatic as to remove pathogens and it is often used in
combination with agastache, eupatorium (Herba Eupatorii), white hyacinth dolichos beans (Semen Dolichoris Album), etc.

Dosage and Administration:
2-10 g.

Decoct the ingredients for drinking and preferably put peppermint into the decoction later. A reasonably strong minty flavor with a
slight bitterness, they are used as a flavoring in salads or cooked foods. Its leaves are good at inducing sweat, while its stems are
good at regulating qi.

A herb tea is made from the fresh or dried leaves.

An essential oil from the plant is used as a flavoring in sweets and beverages.

Cautions on Use:
This food-herb should be avoided by those who are weak with hyperdrosis as it is highly aromatic, pungent and dispersing qualities
will induce sweat and consume qi.

Although no records of toxicity have been seen for this species, large quantities of some members of this genus, especially when
taken in the form of the extracted essential oil, can cause abortions so some caution is advised.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Burgonya
Properties:
Sweet in flavor, mild in nature, it is related to the stomach, spleen and large intestine channels.

Functions:
Nourishes the spleen and benefits the stomach; stops pain and relieves urgency, detoxifies and relieves swelling.

Its function is somewhat similar to that of sweet potato, only a little bit weaker. So, it is a spleenic and stomach tonic and is good for
general weakness of the body.

Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour, used in baking and as
a thickener for sauces. They are also eaten as potato chips and fries in fast food industry. Potatoes are highly digestible.

Applications:
1. For general weakness and hypertension:

Use 300 g potato, 100 g shallot, 4 cloves of garlic and 150 g carrot. Clean all the materials as routine but do not peel them, except
for garlic. Put them in a pot and cook with slow fire until half of the water volume is gone. Add a little salt and monosodium glutamate
as desired. Take one cup at the end of each meal.

2. For peptic ulcer:

Clean 1,000 g potato without peeling it first. Mince and then wrap in gauze to squeeze out juice. Then simmer this juice with very
slow fire until very sticky. This potato glue is very good for relieving pain and healing ulcers. Take a teaspoonful at each meal for a
successive period of 2-3 months.

Fresh juice may be also mixed with equal amount of honey for peptic ulcer. Adminster also at each meal.

3. To treat burns:

Potato juice may be applied topically for burns and skin eczema.

Dosage and Administration:
There are many ways to enjoy potatoes. Just about every preparation, including mashed, works well with the potato skin intact;
keeping the skin on also retains nutrients. Here are some tips on some of the most popular preparation techniques.

Baked:

Oven baked: Heat oven to 220¢X C. Pierce potato in several places so the steam can escape. Place potato on oven rack or baking
sheet. Bake 40 to 55 minutes or until tender when pierced with a fork.

Microwave-baked: Pierce each potato several times so the steam can escape. Place in microwave oven and microwave on high
until tender, turning potato over halfway. For medium-sized potatoes (about 140 g), microwave 3 1/2 to 4 1/2 minutes. For larger
potatoes, (about 255 g), microwave 5 to 9 minutes.

Mashed:

Stovetop preparation: In a large saucepan, add cut-up potatoes to 5 cm of boiling water, or just enough to cover them. Return to a
boil. Reduce heat and cook, covered, about 12 minutes or until tender; drain. (If cooking whole potatoes, allow 30 to 40 minutes.)
Using an electric hand-mixer or potato masher, mash potatoes. Mix in warmed milk, butter (if desired), salt, and pepper.

Microwave-oven preparation: In a microwave-safe dish, combine 680 g quartered potatoes and 3 tablespoons (45 ml) water. Cover
and microwave on high 12 to 14 minutes or until tender. Mash potatoes as described above and stir in warmed milk, butter (if
desired), salt, and pepper.

To reduce the fat and calorie content of mashed potatoes, try replacing the milk and butter with chicken or vegetable broth and
buttermilk.

Roasted: Heat oven to 220¢X C. Toss cut-up potatoes with enough olive oil to coat lightly. Season with salt and pepper (or any
seasoned salt). Arrange in an even layer on a lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, moving them
around occasionally.

Hash browns: In a large nonstick skillet, heat butter (or olive oil) over medium heat. Add coarsely shredded potatoes; cover, and
cook until bottom is golden brown, adjusting heat as necessary. Turn potatoes over carefully to brown opposite side. Season with
salt and pepper. Note: Turn only once for crisper potatoes.

Choose potatoes that are firm and free of sprouts, green skin, or spots. Prolonged storage in light can cause uncooked potatoes to
turn green. Green potatoes may contain a substance called solanine, which can have a bitter flavor and can be toxic. If you have
purchased potatoes that have turned green, be sure to trim off the green areas before using. To prevent potatoes from greening,
they should be stored in a dark, cool place that is well ventilated. Such storage will prevent potatoes from "sprouting," too, but avoid
storing potatoes with onions. Always trim sprouts before cooking potatoes.

Once cut, uncooked potatoes can take on bluish or dark tints. Potatoes that become discolored in this way are safe to eat, and the
color usually disappears when the potato is cooked. To prevent cut potatoes from discoloring, immerse them in cold water until
ready to use, for up to two hours. However, extended storage in cold water is not recommended as it can result in loss of some of
the potatoes' water-soluble nutrients.

Cooked potatoes are subject to discoloration, too. Sometimes, a gray-blue or blackish area develops as the cooked potato cools.
This is harmless, and any discolored area can simply be cut away.

Cautions on Use:
All green parts of the plant, including the green parts of tubers, are poisonous, containing an alkaloid called "solanine". These
solanines are also produced in potato shoots when they sprout, even if the potato is in the dark and the shoots are not green.

Sprouted potato is therefore toxic and should not be used any longer.

Also, excessive doses of potato juice can be toxic--do not drink the juice of more than one large potato per day.

Potatoes should not be stored with apples because the ethylene gas released by the apples will cause the potatoes to go soft and
develop a sour taste.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Édesburgonya
Properties:
Sweet in flavor, mild in nature, it is related to the spleen, stomach and large intestine channels.

Functions:
Benefits the spleen and nourishes the stomach, produces body fluids and quenches thirst, promotes bowel movement.

Medicinally, sweet potato is strengthening to the body, especially the spleen and stomach function.

As a diet, sweet potatoes are served as a cooked vegetable, in whole or mashed form, and are used as pie filling.

Applications:
1. Sweet potato can be used to treat premature ejaculation due to deficient kidney function.

2. It is also good for night blindness, best taken with animal liver, especially sheep's liver.

Dosage and Administration:
To prepare sweet potatoes, scrub them well with a vegetable brush.

To boil: Peel the sweet potatoes and cut into chunks. Boil until tender--about 25 to 30 minutes. Boiled sweet potatoes can be
mashed with butter or margarine and a small amount of orange juice for extra flavor. Or add brown sugar, cinnamon, and nutmeg.

To fry: Julienne-cut sweet potatoes can be deep fried to make French fries.

To roast: Cut unpeeled sweet potatoes into wedges, toss with olive oil and herbs, and roast at 190¢X C for 25 to 30 minutes, until
tender.
To bake: Pierce the skin of each sweet potato in several places with a fork, and then bake for 15 minutes at 220¢X C, followed by
45 to 60 minutes more at 190¢X C. They should be placed on a baking tray since they produce a sticky syrup while baking. Sweet
potato slices can also be layered with slices of apple and then topped with brown sugar and butter or margarine and baked in a
covered casserole dish at 190¢X C for about 30 minutes.

To microwave: Pierce the skin in several places and bake whole potatoes on high for 5 to 9 minutes.

To grill: Peel the sweet potatoes and slice them lengthwise into 1.25 cm thick slices. Grill until browned, about four minutes on each
side. Serve grilled sweet potatoes brush with melted butter and brown sugar.

Pureed, boiled sweet potatoes--particularly the type known as yams--can be used in baked goods, and can replace pumpkin in
pumpkin pie or pumpkin bread. Sweet potato pie is a traditional dish in the southern United States. Finely diced sweet potatoes
make good hash browns.

Good flavors for seasoning sweet potatoes include orange, pineapple, apples, pecans, cinnamon, nutmeg, brown sugar, maple
syrup, chili peppers, cilantro, lemon, lime, and curry.

Look for sweet potatoes that have smooth skins and no bruises. Because cold can damage sweet potatoes, they should not be
refrigerated but should be stored in a cool area--like a pantry--and used within two weeks.

Cautions on Use:
Since sweet potato induces a large amount of gas in the alimentary canal, one should not eat too much at one time or flatulence will
result.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sütőtök
Properties:
Sweet in flavor, warm in nature, it is related to the channels of the spleen and stomach.

Functions:
Invigorates the spleen and stomach and replenishes qi, removes toxic materials and destroys intestinal parasites, dissolves phlegm
and pus, sheds ascarids, relieves inflamation and pains.

Applications:
1. For bronchial asthma:

Steam 500 g pumpkin and then mix with some honey or sugar. Most cases can have their symptoms controlled.

2. For bloody and purulent (pus-like) phlegm:

Cook 500 g pumpkin and 250 g beef in water until beef is well done. Apply once daily for several days.

3. For night blindness:

Use several pumpkin flowers and cook with 200 g pig's liver. Add salt and flavoring and serve as a side dish.

4. For habitual miscarriage:

Use several base parts of the pumpkin fruit. Bake it as charcoal and pulverize. Beginning from the second month of pregnancy, use
one base part and swallow it with warm boiled water.

5. For burns:

Brush pumpkin and squeeze out the juice for local application.

Dosage and Administration:
To be eaten steamed, cooked, or to be decocted for oral administration, or to be mashed for external use.

Used as a vegetable, pumpkin has a very mild flavor and is very watery. The fruit has very little flavor of its own and so is often used
as a base for making savory dishes, the seeds being scooped out of the fruit and a filling being put in its place--this can then be
baked.

The pumpkin seed is eaten raw or cooked. The seed can also be ground into a powder and mixed with cereals for making bread,
etc. Rich in oil with a pleasant nutty flavor but very fiddly to use because the seed is small and covered with a fibrous coat. The
seeds can also be sprouted and used in salads, etc.

An edible oil is obtained from the seed.

Leaves and young stems are cooked as a potherb.
Flowers and flower buds are cooked or dried for later use.

Cautions on Use:
The sprouting seed produces a toxic substance in its embryo.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Retek
Properties:
Pungent and sweet in flavor, cool in nature (the cooked radish tends to be sweeet in flavor, mild in nature), it is related to the
channels of the lung, spleen and stomach.

Functions:
clears away heat, produces body fluids, cools the blood, stops bleeding, keeps the adverse qi flowing downward, regulates the
middle jiao, removes food stagnation, dissolves phlegm, promotes urination.

Applications:
Radish is used to treat food stagnation, turgor (tension in living cells), aphonia (loss of voice) caused by cough due to accumulation
of phlegm, nose-bleeding, diabetes, dysentery, dizziness and headache.

Dosage and Administration:
To be eaten raw, stir-fried, cooked, or made into medicated diet. It can also be decocted or pounded to get its juice for drinking, or
applied to the affected part when used externally.

Wash and trim radishes just before using, being careful to remove any sand, and soak them in ice water for an hour or two to
increase their crispness. Use sliced raw red radishes in salads, or braise sliced daikon in a little sesame oil and serve hot.

Radishes can be found in the produce section of most health food stores and supermarkets; daikon is found in specialty markets.
They can be found both trimmed and with their greens still attached. Buy firm, compact radishes (softer ones indicate a pithy
interior). If the leaves are still attached, they should be fresh and bright green. Discard the leaves, place radish roots in a plastic bag
and store in the refrigerator for up to a week.

Cautions on Use:
Patients manifesting symptoms of insufficiency of the spleen-yang should not eat it.

The Japanese radishes have higher concentrations of glucosinolate, a substance that acts against the thyroid gland. It is probably
best to remove the skin.

The use of radish root is not recommended if the stomach or intestines are inflamed.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Spenót
Properties:
Sweet in flavor, cool in nature, it is related to the channels of the large intestine, stomach and liver.

Functions:
Moistens dryness and lubricates the intestines, clears heat and calms the mind, promotes body fluids and quenches thirst,
nourishes the liver and sharpens vision, benefits the blood and stops bleeding.

Spinach is used as a cure of nose-bleeding, hemafaecia, scurvy (a disease marked by spongy gums, loosening of the teeth, and a
bleeding into the skin and mucous membranes and caused by a lack of vitamin C), polydipsia due to diabetes, difficulty of feces. It
has been used recently for treatment of anemia (the blood is deficient in red blood cells).

Applications:
Since spinach is cold and rich in iron, it is used in anemia of iron-deficiency type. It also yields some effect on hypertension and
constipation, and is also effective for thirst.

Recipe example:

1) Use spinach root, inner lining of chicken gizzard in equal amount and prepare as powder. Dosage: 3 g three times a day (for
diabetic thirst).

2) Spinach and pig liver soup: Pig liver 150 g; spinach 250 g. Slice the liver to which millet wine and corn starch are added. Boil the
slices in water for a little while and then put in a bowl. Put spinach into boiling water. Add a little salt, monosodium glutamate and
then pour it into the bowl. Add a little sesame oil and serve.

Dosage and Administration:
Served raw or cooked, quick-boiled in boiling water, or decocted for oral administration.

Tender young leaves can be added to salads, older leaves are used as greens or added to soups, etc.
Seeds are served raw or cooked. It can be sprouted and added to salads.

Spinach is usually very sandy and needs thorough washing. Trim the roots and then swish the leaves in a large bowl of water. Place
the spinach in a colander, change the water in the bowl, and repeat. Do this several times until the water remains clear. If the
spinach is being used in a salad or is being sauteed, pat the leaves dry with paper towel or dry them in a salad spinner.

Spinach can be consumed cooked or raw. Baby spinach leaves are especially good in salads with bleu cheese, walnuts, red onions,
and a vinaigrette dressing.

Spinach cooks very quickly, and doesn't need added water. Just place it in a pan, cover, and simmer for two to four minutes until it
wilts; spinach is also excellent when steamed, or it can be sauteed in olive oil with garlic for three or four minutes.

Spinach is a good addition to stews and to soups that contain beans, pasta, or potatoes, or to any kind of curry dish. Spinach can
also be creamed. Cook the spinach, then puree in a food processor, adding your choice of ricotta cheese, cream sauce, or soft tofu.
Add herbs, salt, and pepper, and use as a stuffing for lasagna or pasta shells, or toss with pasta or rice. Creamed spinach can also
be thinned with broth or milk to make soup.

Good seasonings for spinach include fresh lemon juice, vinegar, garlic, dill, parsley, basil, nutmeg, and mushrooms.

Spinach should be slightly crisp and bright green. Avoid yellowing leaves or those that are wet and rotting. To store, wrap unwashed
spinach in a paper towel and then place in a plastic bag in the refrigerator. If buying bagged spinach, open and sort out the rotting
leaves before putting the package in the refrigerator. Depending on how fresh it is at purchase, spinach should be used within two to
four days.

Cautions on Use:
The leaves of most varieties of spinach are high in oxalic acid. Although not toxic, this substance does lock up certain minerals in a
meal, especially calcium, making them unavailable to the body. Therefore mineral deficiencies can result from eating too much of
any leaf that contains oxalic acid. However, the mineral content of spinach leaves is quite high so the disbenefits are to a large
extent outweighed by the benefits. There are also special low-oxalic varieties of spinach that have been developed. Cooking the
leaves will also reduce the content of oxalic acid.

Children are advised not to eat too much spinach which may cause diarrhoea. For the same reason, it is also contraindicated in
males suffering premature ejaculation. Those who show symptoms of debility and loose stools should not take it. People with a
tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet
since it can aggravate their condition.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Cékla
Properties:
Sweet in flavor, mild in nature.

Functions:
Pushes down qi and facilitates menstruation.

Applications:
Sugar beet is used to treat congested chest and hiccups.

Dosage and Administration:
Sugar beets are best when cooked whole, to retain the flavor, color, and nutrients. To prepare beets, cut off the green tops, leaving
2 cm of the stem to prevent bleeding and flavor loss. Scrub beets, wrap them in foil, and bake for 45 minutes to 1 1/2 hours,
depending on their size, at 200¢X C. Let them cool slightly and then peel the skins off. Baby beets can be steamed whole for about
30 minutes, then peeled and sliced. Beet leaves have a rich flavor resembling that of spinach. If they are crisp and bright green, they
can be steamed or braised with onions and garlic in a little olive oil.

Sugar beets can be found in the produce section of health food stores and supermarkets. If the greens are still attached, they should
be bright and fresh. Otherwise, the beets should be heavy and firm, not wrinkled or sprouting. They can be stored in a plastic bag in
the refrigerator for about a week.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tarogyökér
Properties:
Sweet and pungent in flavor, mild and slightly toxic in nature, it is related to the stomach and large intestine channels.

Functions:
Nourishes the spleen and stomach, detoxifies, dissolves lumps, has anti-inflammatory actions.

Applications:
Taro can be used in swelling of lymph nodes, tuberculous lymphadenitis (inflammation of lymph nodes). External use for boils and
carbuncles (skin abscess, a collection of pus that forms inside the body), ulcers and mastitis (inflammation of the mammary gland or
breast).

To treat tuberculous lymphadenitis (nonruptpured type):

Use 1,000 g peeled taro. First cut it into small pieces in the size of strawberries and fry in vegetable oil. Then dry under sunlight and
grind into powder. Use 15 g powder and dissolve in a cup of water. Sugar may be added. Administer twice a day in the morning and
evening.

Dosage and Administration:
Cooked, steamed, stewed, fried, or served in soup.

Cautions on Use:
Taro leaves and tubers are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Paradicsom
Properties:
Sweet and sour in flavor, cool in nature, it is related to the liver, stomach and lung channels.

Functions:
Clears heat, produces body fluids, nourishes the stomach, promotes digestion, nourishes yin, cools the blood.

Applications:
1. For common cold in summer with loss of appetite, restlessness, thirst and deep-coloured urine:

Use equal amount of tomato and watermelon and obtain its juice. Mix the two kinds of juice together and drink as one likes.

2. For hypertension:

Consume 2 fresh tomatoes in the morning with empty stomach each day for a period of 1-2 months.

3. For night blindness:

Prepare 250 g fresh tomato, 60 g pig's liver. Slice the liver and toss with a little corn starch or sweet potato starch. First fry the liver
in vegetable oil and add some soybean sauce. Add the sliced tomato together with a little monosodium glutamate and serve as a
side dish.

Dosage and Administration:
Served raw or cooked, fried, in soup, or in juice. It is also often made in sauce.

Tomatoes should be rinsed thoroughly before preparation. If they are being used to make tomato sauce for spaghetti or other
dishes, they should be peeled and seeded. To peel a tomato, drop it into boiling water for one to two minutes. Then remove and
dunk briefly in a bowl of ice water. Cut out a small cone around the stem end and slip off the skin. To seed a tomato, cut it in half
horizontally and squeeze the seeds out.

Raw fresh tomatoes are most often sliced onto sandwiches or eaten in salads. They can also be cooked with herbs, onions, and
garlic to make homemade spaghetti sauce. Raw tomatoes can be diced and added to soups or stews. Halved tomatoes can also be
broiled. Place them on a baking sheet, drizzle with olive oil, and broil until the tops are lightly browned, about five minutes.
Tomatoes make an attractive dish when stuffed with crabmeat or with sauteed vegetables, such as spinach and mushrooms, and
baked.

Unripe, green tomatoes are often dipped in cornmeal and fried.

Canned tomatoes can be added to soups, stews, or bean dishes, or used to make spaghetti sauce. Combined with vegetable broth,
they make a good base for many kinds of soups. Canned tomatoes can be pureed with soft tofu and then thinned with milk, soy
milk, or broth, flavored with herbs, and heated to make a fast cream of tomato soup. Canned tomato sauce can also be used in
curry dishes and to make chili.

Never add canned tomatoes to uncooked beans or grains, since they toughen the skins of these foods, making it difficult to cook
them to a tender stage.

Unless they are packed in oil, dried tomatoes (sometimes called sun-dried tomatoes) must first be slightly rehydrated by allowing
them to soak in hot water. Dried tomatoes can be chopped and tossed with pasta or vegetable dishes. They can also be pureed with
olive oil, toasted pine nuts, and basil to make tomato pesto.

Tomatoes should be firm and juicy, with bright, unblemished skin. Buy them garden-ripe when possible, choosing those that give a
little when squeezed and have a deep color. A good way to tell whether a tomato is ripe is to smell it. It should smell like a tomato;
unripe ones have no aroma. Store tomatoes at room temperature and, once they are ripe, use them within a few days. Placing them
in a brown paper bag for several days will hasten ripening.
Cautions on Use:
All green parts of the plant are poisonous.

Reference Materials:

Toxic or Side Effects:
The roots and leaves of the tomato plant are poisonous. They contain neurotoxin solanine.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Luffa tök
Luffa cylindrica

Properties:
Sweet in flavor, cool in nature, it is related to the channels of the lung, liver and stomach.

Functions:
Clears away pathogenic heat, detoxifies, cools the blood, removes wind, resolves phlegm, clears channels.

Applications:
Silk gourd is used to treat fever, restlessness and thirst during the course of febrile diseases, dyspnea (difficult or labored
respiration) and cough due to phlegm retention, fresh blood in stools and profuse leukorrhea, strangury (a slow and painful
spasmodic discharge of urine drop by drop) with blood, furuncle, galactostasis, carbuncle and swelling.

Dosage and Administration:
To be eaten cooked, or decocted for oral administration, or pounded to get its juice for application to the affected part.

Small (less than 12 cm long) young luffa gourds are used as a vegetable either prepared like squash or eaten raw like cucumbers.
Some varieties are sweeter than others, particularly of the smooth type.

Cautions on Use:
Those who suffer from debility with endogenous cold should not eat it excessively.

Bitter types should not be eaten, as some poisonous properties have been reported.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vizigesztenye
Eleocharis dulcis

Properties:
Sweet in flavor, slightly cold in nature, it is related to the channels of the stomach and the lung.

Functions:
Clears inner heat, dissolves phlegm, eliminates congestion and promotes digestive functions.

Applications:
Water chestnut is used in warm diseases, diabetes, jaundice, pink eyes, sore throat, warts, etc.

1. For clearing inner heat:

Peel 100 g water chestnut. Mince to obtain its juice. Drink twice in the morning and evening. This is good for sore throat, stomatitis
(inflammation of the oral mucous membrane) and aphtha (roundish, pearl-coloured specks or flakes in the mouth, on the lips, etc.).

2. For bleeding in stool due to hemorrhoids:

Use 500 g water chestnut. Grate it. Pour a bowl of soybean milk onto the minced water chestnut and drink it.

3. For jaundice:

Grate 500 g water chestnut. Drink the fresh juice as one would tea.

4. For hypertension or coughing due to heat in the lung:

Mix 200 g water chestnut and 100 g jellyfish. Simmer with slow fire. Divide into 2 doses for consuming within 1 day.

Dosage and Administration:
As a vegetable, eaten raw, or in soups, chop suey, salads, or served boiled or steamed as a vegetable dish, sometimes with a
sauce of sugar, butter, and flour.

A flour or starch can be made from the dried and ground up corm and this is used to thicken sauces and to give a crisp coating to
various deep-fried foods.
The plant is used for making salt in Zimbabwe.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vizitorma
Properties:
Sweet in flavor, slightly cold in nature.

Functions:
Relieves cough, lubricates the lungs.

Applications:
Watercress is used to treat dry cough due to hot lungs and lung diseases.

Dosage and Administration:
The leaves are served raw or cooked.

Watercress is mainly used as a garnish or as an addition to salads. The flavor is strong with a characteristic hotness.

The seed can be sprouted and eaten in salads. A hot mustardy flavor.

The seed is also ground into a powder and used as a mustard. The pungency of mustard develops when cold water is added to the
ground-up seed - an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulpher compound. The reaction takes 10 - 15
minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild but bitter mustard.

Cautions on Use:
Whilst the plant is very wholesome and nutritious, some care should be taken if harvesting it from the wild. Any plants growing in
water that drains from fields where animals, particularly sheep, graze should not be used raw. This is due to the risk of it being
infested with the liver fluke parasite. Cooking the leaves, however, will destroy any parasites and render the plant perfectly safe to
eat.

Excessive use of the plant can lead to stomach upsets.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Fejes káposzta
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen and stomach.

Functions:
Benefits the spleen, regulates the stomach, slows acute symptoms, relieves stomach pain.

Applications:
Wild cabbage is used for stomach pain, indigestion, insomnia, jaundice, and general fatique.

Dosage and Administration:
Cabbage leaves are eaten raw in salads and cole slaw. They are steamed, boiled, stir-fried and pickled.

Cabbage is fermented to make German sauerkraut and Korean kimshi.

The larger, outer leaves are stuffed and used to wrap other foods before baking or braising.

To keep red cabbage from losing its color during cooking, add a small amount of lemon juice or vinegar to the water.

To prevent the odor of cooking cabbage from permeating the house, place several slices of stale bread on top of the cabbage while
it is cooking. The bread will absorb the odors and can be discarded after the cabbage is finished.

To maximize its many health benefits, eat cabbage raw in cole slaw or salad.

Cautions on Use:
It should not be overcooked, as this destroys much of the flavor and most of the nutrients.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vadrizs
Properties:
Sweet in flavor, cold in nature, it is related to the channels of the liver and spleen.

Functions:
Clears heat, produces body fluids, promotes urination, reduces dampness, induces bowel movements.

Applications:
Wild rice stem is used for diabetes, jaundice, difficult urination and bowel movement, dysentery (severe diarrhea) and red eyes.

Dosage and Administration:
The swollen stem is sliced and eaten raw or cooked. Although wild rice has a much softer texture than regular bamboo, the tissues
remain crisp when stir-fried.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Lyciumgyümölcs ( kínai farkasalma gyümölcs)

Properties:
Slightly bitter and sweet in flavor, cool in nature, it is related to the channels of the liver and kidney.

Functions:
Clears heat of the deficiency type, benefits the liver and the kidneys, brightens the eyes.

Applications:
1. Wolfberry is used for fever because of deficiency of yin and relieves thirst and dry mouth:

Cook wolfberry in soup and drink the soup.

2. Used for red and painful eyes due to heat in liver, unclear vision, night blindness due to deficiency of yin in liver and kidneys:

Cook wolfberry with wolfberry fruit and pork liver.

3. Used for pain in gum due to heat of the deficiency type or deficient of yin in kidneys:

Serve cooked wolfberry in cool dish.

Dosage and Administration:
Consume cooked wolfberry in cool dish; or in porridge; or in soup.

Cautions on Use:
Although no records of toxicity have been seen, some caution should be exercised with this species, particularly with regard to its
edible leaves, since it belongs to a family that often contains toxins. However, use of the leaves is well documented and fairly
widespread in some areas, particularly in China.

The unripe fruit might also be suspect though the ripe fruit is wholesome.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX


                                                              GYÜMÖLCSÖK


Alma
Properties:
Sweet and slightly sour in flavor, cool in nature, it is related to the channels of the spleen, stomach and lung.

Functions:
Promotes the production of yin (body fluid) and quenches thirst, moisturizes the lungs, relieves restlessness, removes summer-heat,
promotes functional activity of the spleen and the stomach, dispels the effects of alcohol, stops diarrhea.

Applications:
1. To quench thirst and feelings of bothersome heat; overeat:

Eat a fresh apple.

2. For deficiency of spleen yin, indigestion, diarrhaea:

Drink a cup of apple juice.

3. For constipation:

Eat several fresh apples.

Dosage and Administration:
The apple is eaten fresh, pounded to get its juice or cooked in a variety of ways or dried for later use. It is frequently used as a
pastry filling, the apple pie being perhaps the archetypal American dessert. Especially in Europe, fried apples characteristically
accompany certain dishes of sausage or pork.

When getting apples ready to serve, scrub them with a food-grade cleanser to remove any wax and residue from the peel. Because
apples oxidize and turn brown when they are cut, they should be prepared just before serving. To minimize oxidation when using
apples in dishes like salads, dip them in a bowl containing one part lemon juice and three parts water. Cooking apples stops the
oxidation process.

Most apples hold their shapes and flavors and can be used in baking. With a little lemon juice to protect them from discoloration,
apples add a crunchy texture to fruit salads.

Apple butter and applesauce are simple and delicious ways to use overripe apples. Simply cut apples into cubes and simmer on the
stovetop with a little water and cinnamon. For variety, add raisins, rhubarb, or pears. Apples are a natural way to sweeten cooked
cereals, such as oatmeal, and they make wonderful desserts when baked in pies, cakes, muffins, and cobblers. Dried apple slices
keep well and make a fine snack.

The fruit of some cultivars is rich in pectin and can be used in helping other fruits to set when making jam, etc.

Although we are drawn to apples by their appearance, it's a good idea to shop by touch instead. Avoid wrinkled, bruised, or soft
apples. Apples do best stored in the refrigerator, preferably away from strong-smelling foods. Unbruised apples, properly handled
and stored, can keep for up to three months. Outside the refrigerator, apples ripen ten times faster. Cooked, pureed apples can be
frozen for longer storage.

An edible oil can be obtained from the seed. It would only really be viable to use these seeds as an oil source if the fruit was being
used for some purpose such as making cider and then the seeds could be extracted from the remaining pulp.

Cautions on Use:
All members of this genus contain the toxin hydrogen cyanide in their seeds and possibly also in their leaves, but not in their fruits.
Hydrogen cyanide is the substance that gives almonds their characteristic taste but it should only be consumed in very small
quantities. Apple seeds do not normally contain very high quantities of hydrogen cyanide but, even so, should not be consumed in
very large quantities. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also
claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sárgabarack
Prunus armeniaca

Properties:
Sweet and sour in flavor, warm in nature, it is related to the stomach and the lung channels.

Functions:
Lubricates the lungs, relieves asthma, produces or nourishes fluids, quenches thirst.

Applications:
1. Used for excessive thrist and dry mouth due to deficiency of yin in the stomach:

Eat the fruit in raw.

2. Used for dry coughs or asthma due to lung heat:

Eat the fruit in raw.

3. Used for prolonged diarrhea:

Serve the apricot that is cooked with honey.

Dosage and Administration:
The apricot fruit can be served in raw, or cooked with honey, canned, candied, stewed like peaches or nectarines, or as dry fruit.
They can be used in pies, cakes, sorbets, yogurt, crepes, jams, and chutneys. Since apricots do not ship well, they are usually
picked too soon, hampering their maturation into full flavor. Using them dried may be preferable in areas out of their growing range.
It is best to soak dried fruit in filtered boiling water before serving. Apricot seed kernels can be made into brandies and liquors.

Choose plump and juicy apricots that are not too soft. Their deep orange color does not necessarily guarantee ripeness, although
those with deeper color are likely to be riper than pale yellow or green ones. The best apricots often have a tempting aroma. Avoid
fruit with cracks in the skin, or that shows white spots, which indicate mold. Handle apricots tenderly as they bruise easily, and
bruising causes rapid spoiling. Lemon juice prevents the flesh from darkening after slicing. After the central stone is removed, the
fruit can be frozen in slices or pureed. Dried apricots can be found at the market more often than fresh ones, and they work well in
many recipes.

Bitter seeds should be eaten in strict moderation, but sweet ones can be eaten freely. The bitter seeds can be used as a substitute
for bitter almonds in making marzipan, etc.

Cautions on Use:
Because apricot is warm in nature, avoid eating it in excess, otherwise, it could damage the teeth and harm the stomach to the
extent of feeling unrest. Those who are of the heat type should take caution in eating apricots.

Also, this species produces hydrogen cyanide, a poison that gives almonds their characteristic flavor. This toxin is found mainly in
the leaves and seed and is readily detected by its bitter taste. Usually present in too small a quantity to do any harm, any very bitter
seed or fruit should not be eaten.

In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of
benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.

Reference Materials:

Toxic or Side Effects:
The kernels of the apricot are poisonous until roasted.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Avokádó
Properties:
Sweet and sour in flavor, cool in nature, it is related to the channels of the liver, lung and large intestine.

Functions:
Harmonizes the liver, lubricates the lungs and intestines, beautifies the skin, helps wounds and burns to heal, satisfies hunger,
prevents heart disease, promotes the immune system in the elderly, improves male fertility.

Applications:
1. For heart disease:

Researchers have concluded that high levels of vitamin E taken in the form of supplements or from foods such as avocados are
associated with a reduced risk of cardiovascular disease. This is likely to be because low-density lipoprotein (LDL) cholesterol is
protected by vitamin E from damage by free radicals in the blood. If damaged, it appears that LDL cholesterol is likely to create
build-ups on the blood-vessel walls. Stopping LDL damage thereby helps to reduce cardiovascular problems.

While many foods contain vitamin E, much of it is eliminated or destroyed during processing. Avocados have the advantage of
requiring no processing. While many scientists may recommend that viatmin supplements offer the best protection against heart
disease, a diet that is rich in the natural, easily absorbable form of vitamin E may also be highly beneficial.

2. For infections in the elderly:

Studies have shown that vitamin E supplements given to elderly people are of benefit to their immune systems. This may be due in
part to vitamin E's ability to reduce the number of harmful substances in the body that normally increase on ageing. Avocados
provide vitamin E in a palatable form. Including them in the diet of elderly people may help to protect them from infections.

3. For infertility in men:

It appears that vitamin E plays an important role in improving sperm counts and mobility. Together with vitamin C, it seems to play a
role in stopping the sperm clumping together and increases their mobility; so that they can swim to the egg more easily. Increasing
intakes of foods rich in vitamin E and taking a supplement of about 600 mg a day may improve levels of fertility in men.

4. For Parkinson's disease:

Recent studies investigating the food choices of people with a form of Parkinson's disease has revealed that diets that are rich in
vitamin E may offer some protection against this illness. This idea needs further investigation.

Dosage and Administration:
Avocados are always eaten raw because heating can cause them to become bitter. They can be added to cooked dishes just before
serving. Avocado is most commonly used to make the Mexican dip called guacamole, a mixture of mashed avocado, lime juice,
tomatoes, and hot peppers. Avocado slices can also be added to salads, sandwiches, or sauces. Mashed avocado is a good spread
for toast, bagels, or sandwiches, and can be used to top chili or a baked potato. It makes a healthful replacement for sour cream,
butter, or margarine. Avocado halves can be stuffed with tuna, chicken, or crab salad.

To prepare an avocado, slice in half, remove the pit, and scoop out the flesh. Discard the skin and pit. Avocado flesh darkens
quickly when exposed to air. While this doesn't present any health hazard, it makes the avocado look less appealing. To prevent this
from occurring, rub avocado slices with lime or lemon juice, or mix about half tablespoon (7 ml) of juice into mashed or pureed
avocado.

Look for avocados that are heavy for their size and are free of bruises and dark sunken spots. Unripe avocados are hard to the
touch. Place them in a brown paper bag at room temperature for two to three days to ripen. They are ready to eat when slightly soft.
Once ripe, they should be stored in the refrigerator and used within two to three days. To freeze avocado, remove the skin and pit
and puree the flesh with half tablespoon (7 ml) of lemon or lime juice per avocado. Pack in an airtight container and freeze for up to
five months. Avocado slices and halves do not freeze well.
Cautions on Use:
Since avocado is high in calories and fats, it should be eaten in moderation by weight-watchers.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Banán
Properties:
Sweet in flavor, cold in nature, it is related to the channels of the spleen, stomach and large intestine.

Functions:
Clears heat, lubricates intestines, moistens lungs, nourishes yin, stops coughing.

Banana also has some detoxifying and antipyretic effect (relieves or reduces fever). Hence, it is indicated in febrile diseases (fever)
when constipation, thirst and restlessness occur. It is also helpful in tackling bleeding due to hemorrhoids.

Applications:
1. For protracted coughing with constipation:

Use 2 peeled bananas and boil with some rock sugar. Consume 1-2 times a day for several successive days.

2. For hemorrhoids (a mass of dilated veins in swollen tissue at the margin of the anus or nearby within the rectum) with blood stool:

Cook 2 unpeeled bananas. After 10 minutes, consume the cooled down fruit with peel. Half-ripe ones are preferable.

3. For hypertension with constipation:

Difficulty in defecation may be troublesome to hypertensive patients, especially the elderly. It may even cause serious accidents
such as stroke. Normal bowel movements are vital to their health. Use 500 g peeled banana and mix with 15 g black sesame to
form a mixture. Divide into 2 equal halves. Administer twice daily.

4. For asthma and short breath:

The recipe is basically similar to that of No. 2 for hemorrhoids. But this time the unpeeled bananas should be very soft or a little bit
over-mature.

Dosage and Administration:
To be eaten raw with no skin. Stewed banana with skin for oral administration is a cure for bleeding resulting from hemorrhoid.

Bananas are very sweet and can be mashed and added to baked goods as a natural sweetener. Frozen bananas can be pureed to
make smoothies or a healthful substitute for ice cream. They can be eaten out of hand or sliced and added to fruit salads. For an
impressive dessert, flambe sliced bananas and serve over ice cream, or make a nutritious sandwich by combining sliced bananas
and peanut butter on whole-grain bread.

In many Latin American and Asian countries, banana leaves are used in place of plates. The leaves work well as wrappers in place
of aluminum foil for holding and steaming foods. In Malaysia, the banana flower is cooked and eaten; in Africa, a beer is brewed
from bananas.

Plantains have a mild, somewhat squash-like flavor and should be prepared as a vegetable, perhaps seasoned with mustard seeds
and cumin. Plantains must be peeled in order to cook and eat them. To peel a plantain, cut off and discard both ends; make a
vertical slit in the skin and remove all of the peel before cooking.

Because bananas emit a gas that promotes ripening, placing an unripe banana in a paper bag or breathable container with other
produce will encourage the produce to ripen more quickly.

Avoid bruised fruit and bananas showing splits in the skin. Choose firm, green to slightly yellow bunches, and store them at room
temperature. It is claimed that bananas taste sweeter ripened off the plant. Eat or prepare bananas when they ripen to a uniform
yellow with tiny brown flecks. The skin of bananas turns black when they are refrigerated, though it does not affect the quality of the
fruit inside. Very ripe fruit can be peeled, frozen in freezer bags, and used for baking. Plantains should be unbruised, very firm, and
completely green. Use before they are ripe. Note that plantains are at their ripest when their skin is black.

Cautions on Use:
It is no good eating banana excessively. Those who suffer from loose stools due to insufficiency of the spleen-yang should avoid
eating banana.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sárgadinnye
Properties:
Sweet in flavor, cold in nature, it is related to the channels of the heart and stomach.

Functions:
Clears summer heat, promotes urination, quenches thirst.
Applications:
Cantaloupe is used for chronic thirst, diminishes urination, general pain in the four limbs, rheumatism and numbness.

Dosage and Administration:
Cantaloupe is often eaten raw.

The flesh of the fruit can also be dried, ground into a powder and used with cereals when making bread, biscuits, etc.

The seed can be eaten raw. It has a nutty flavor but very fiddly to use because the seed is small and covered with a fibrous coat. An
edible oil is obtained from the seed.

Choose cantaloupe that are heavy and free of bruises. Look at the navel, where the stem attached, to detect mold, excessive
softness, or evidence that may show when the melon was harvested. If a shriveled stem is still attached, it was picked too soon.
Cantaloupes do not ripen after picking, and only keep for about two weeks after that, instead only growing softer. A cantaloupe's
ripeness can sometimes be detected by a delicate aroma, or by tapping it lightly for a hollow sound. Hard cantaloupes can be good
if left to soften at room temperature for a couple of days. Store ripe cantaloupes in the refrigerator and, if cut, be sure they are tightly
covered.

Cautions on Use:
The sprouting seed produces a toxic substance in its embryo.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Cseresznye
Properties:
Sweet in flavor, warm in nature, it is related to the spleen channel.

Functions:
Benefits qi (energy) and spleen, relieves rheumatism.

Applications:
Cherry is used for paralysis, rheumatism, gout, numbness, frosbite.

The seed of the cherry fruit is used in traditional Chinese medicine for bursting of measles for children.

Dosage and Administration:
Cherries are delicious eaten fresh, and in cobblers, turnovers, pies, and fruitcake. Use them to make jams, compotes, and sorbets,
or add to ice cream, yogurt, and puddings. They can be candied, dried, cooked, preserved, or macerated in alcohol. Dry sour
cherries make a good addition when cooking hot cereal. Chocolate-covered cherries are a favorite, and candied cherries are
prepared for Black Forest cake. Cherries are also used to make kirsch and other liquors.

Or, soak the fruit in white liquor to take internally.

Sweet cherries are commonly the only ones available fresh in the market. Look for shiny, firm, plump fruit with fresh stems and
unbroken skin. Beware of wax that can give a false shiny appearance. Avoid cherries with wrinkled skin or white spots that indicate
mold. Wait until June to purchase cherries as lighter red cherries, sold earlier, do not ripen after picking. The darkest cherries are
the ripest.

Cautions on Use:
Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus
produce hydrogen cyanide, a poison that gives almonds their characteristic flavor. This toxin is found mainly in the leaves and seed
and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit
should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also
claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kókuszdió
Properties:
Coconut meat is sweet in flavor, mild in nature; it is related to the channels of spleen, stomach and large intestine.

Coconut juice is slightly sweet in flavor, warm in nature.

Functions:
Coconut meat improves energy and expels wind, eliminates stagnated food to destroy intestinal worms.

Coconut juice clears summer heat and quenches thirst.

Applications:
Coconut meat is used for mulnutrition in children, excessive thinness (to be consumed with honey).
Coconut juice is used for diabetes, vomiting of blood and edema.

Coconut oil is used for diseases of the teeth, summer heat and nervous dermatitis.

Coconut is a folk remedy for abscesses (localized collections of pus surrounded by inflamed tissue), alopecia (loss of hair,
baldness), amenorrhea (abnormal absence or suppression of menses), asthma, ophthalmia neonatorum (acute conjunctival
inflammation in the newborn, usually caused by maternal gonococcal infection), bronchitis, bruises, burns, cachexia (a profound and
marked state of constitutional disorder, general ill health and malnutrition), calculus (a calcium salt concretion which forms on the
teeth), colds, constipation, cough, debility, dropsy, dysentery, dysmenorrhea (painful menstruation), earache, erysipelas (acute
febrile disease associated with intense edematous local inflammation of the skin), fever, flu, gingivitis (inflammation of the gingivae,
the gums of the mouth), gonorrhea (contagious inflammation of the genital mucous membrane), hematemesis (vomiting of blood),
hemoptysis (expectoration of blood or of blood stained sputum), jaundice, menorrhagia (excessive uterine bleeding), nausea,
phthisis (wasting or consumption of the tissues), pregnancy, rash, scabies, scurvy (disease caused by vitamin C deficiency),
sorethroat, stomach, swelling, syphilis (chronic contagious usually venereal and often congenital disease), toothache, tuberculosis,
tumors, typhoid, venereal diseases, and wounds.

Dosage and Administration:
To use fresh coconut, it must first be removed from its hard exterior shell. Begin by piercing the "eyes," using an ice pick or other
sharp implement. Pour out the coconut water into a container and then crack open the coconut with a hammer. The pulp can then
be removed. Coconut can be used in both sweet and savory recipes. Dried, flaked coconut is often used to decorate desserts.
Coconut milk is used in a variety of ways and is especially popular in Indian cuisine where it is used in curries, sauces, desserts,
and other dishes.

To choose a fresh coconut, shake it to be sure it contains water in the hollow center. Look for coconuts that are without cracks and
contain firm, mold-free "eyes." Unopened, fresh coconuts will keep at room temperature for up to three months. Fresh coconut pulp
can be kept refrigerated for up to a week; it also freezes well for up to nine months. Dried coconut should be kept in a tightly sealed
container and stored in a cool, dry place.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Jujubagyümölcs ( kínai datolya )
Properties:
Sweet in flavor, warm in nature, it is related to the spleen and stomach channels.

Functions:
Strengthens the middle-jiao, invigorates qi, nourishes blood, tranquizes the mind and buffers other herbs.

Chinese date is both a delicious fruit and an effective herbal remedy. It aids weight gain, improves muscular strength and increases
stamina. In Chinese medicine it is prescribed as a tonic to strengthen liver function.

Applications:
Chinese date has applications for deficiency of the spleen and stomach, paleness due to deficiency of blood, women's hysteria and
other syndromes. It is also used to alleviate toxic and drastic properties of othet medicines.

1. For deficiency of the spleen and stomach, anorexia (uncontrolled lack or loss of the appetite for food), loose stool, and general
weak digestive system:

a) It is often used in combination with dangshen, white atractylodes rhizome, astragalus root and other herbs for strengthening the
middle-jiao and invigorating qi.

b) Use 10 stoned red dates, and 50 g sweet rice for porridge. After cooking, add some sugar.

2. For anemia (too few red blood cells in the bloodstream), nourishing blood, to treat paleness due to deficiency of blood, hysteria in
women:

a) It is often used in combination with Chinese angelica root, prepared rehmannia root and other herbs to nourish blood.

b) For anemia, prepare a sheep's vertebral column, 20 stoned Chinese red dates, 50-100 g sweet rice. Cook together to make
porridge. After cooking, add salt and flavourings. Consume in 2-3 parts within a single day.

c) With wheat and liquorice, such as Gan Mai Dazao Decoction, to treat deficiency of blood and hysteria in women.

3. It is used to moderate toxic side-effects and intensity of herbs in order to protect vital qi. For example, it can be used in
combination with lepidium seed to moderate its lowering and purging properties in order to protect the stomach-qi; and with kansui
root and knoxia root to moderate their toxic and drastic properties in order to protect the stomach-qi.

Dosage and Administration:
3-12 pieces, or 10-30 g.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
Füge
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen, lung and large intestine.

Functions:
Strengthens the spleen and regulates the middle region, moistens the lungs and soothes the throat, clears intestines and benefits
constipation, heals swelling and counteracts toxic effects.

Applications:
1. Fig is used for enteritis (inflammation of the intestines), dysentery, constipation, hemorrhoids (a mass of dilated veins in swollen
tissue at the margin of the anus or nearby within the rectum), poor appetite:

Consume the fruit in raw or boil them with water and drink the solution and eat the fruit.

2. For sore throat and coarse voice due to lung heat:

Consume it in raw, or boil it in water and drink the solution.

3. For weakness after childbirth and inadequate milk:

Cook fig with pork trotter in soup. Drink the soup and eat the stuff.

4. For carbuncles, boils, scabies (itchy skin), skin diseases:

Apply the raw fig topically after crushing it into paste. One may add sesame oil to the paste before applying it.

Dosage and Administration:
Consume in raw, or in soup, or in cooked dishes, or apply topically.

The latex from the sap can be used to coagulate plant milks.

Cautions on Use:
The sap and the half-ripe fruits are said to be poisonous. The sap can be a serious eye irritant.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szőlő
Properties:
Sweet and slightly sour in flavor, mild in nature, it is related to the channels of the kidney, liver and stomach.

Functions:
Tones for both qi and blood, nourishes the liver and kidneys, strengthens one's tendons and bones, porduces yin and quenches
thirst, pacifies, yields diuretic action.

Applications:
1. For anemia (too few red blood cells in the bloodstream) and sour pain in the knee and waist due to kidney deficiency:

Prepare wine made by fermenting grape juice. Apply 10-20 ml twice a day.

2. For dysentery (inflammation of the intestines):

Pound rinsed fresh grape and ginger, 500 g and 200 g, respectively. Wrap with clean gauze to obtain juice separately. Boil
concentrated green tea. To each cup add 50 ml grape juice and 20 ml ginger juice. Add a little honey and drink it hot.

3. For thirst in febrile disease (fever):

Obtain some grape juice. Boil and concentrate the juice to form sticky jelly. Add a little bee honey to form paste. Add a teaspoonful
of the paste to a cup of water and drink.

4. For bloody urine:

Crush 120 g fresh grapes and 280 g fresh lotus roots. Obtain juice from both and consume the juice. This may be repeated 3 times
a day.

Dosage and Administration:
Grapes are eaten fresh, or can be attractive additions or centers of attention in fruit salads, tarts, curries, and jams. Grapes can be
crushed as a dessert topping. They can also be juiced for a refreshing treat.

The dried fruits are the raisins, sultanas and currants of commerce, different varieties producung the different types of dried fruit. A
fully ripened fresh fruit is sweet, juicy and delicious. The fruit juice can be concentrated and used as a sweetener. This fruit is widely
used in making wine.
Choose bunches that are somewhat tight, with fresh stems, grapes firmly attached, and skins intact and without mushy spots. Avoid
mold-spotted, wrinkled, raisinlike, or sticky grapes. They do not ripen after harvest. Store grapes refrigerated as they are ripe when
they are picked, and warmer temperatures will cause them to wither or ferment. Under refrigeration, grapes will keep for up to two
weeks. Keep grapes on their stems, washing them only at the last minute before serving, then blot them dry.

Young leaves are used to wrap around other foods and then baked. They impart a pleasant flavor.

Young tendrils can be eaten raw or cooked.

The flower clusters are used as a vegetable.

An edible oil similar to sunflower oil is obtained from the seed. It needs to be refined before it can be eaten. A polyunsaturated oil, it
is suitable for mayonnaise and cooking, especially frying.

The roasted seed is a coffee substitute.

Raw sap is used as a drink, it has a sweet taste. The sap can be harvested in spring and early summer, though it should not be
taken in quantity or it will weaken the plant.

Cream of tartar, also known as potassium bitartrate, a crystalline salt, is extracted from the residue of pressed grapes, and from the
sediment of wine barrels. It is used in making baking powder.

Cautions on Use:
Excessive eating will result in interior heat or diarrhea.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Grapefruit
Properties:
Sweet and sour in flavor, cold in nature, it is related to the stomach and lung channels.

Functions:
Produces yin (body fluids), quenches thirst, lowers qi that makes good appetite, relieves sputum and coughs, counteracts
alcoholism.

Applications:
Grape fruit is used for alcoholism, high blood sugar, cough with sputum, bad breath and indigestion.

1. For thrist due to feverish disease or excessive drinking:

Consume a fresh grapefruit.

2. For indigestion, unsettled or stuffy stomach, vomiting:

Boil the whole grapefruit with peel intact in water, add sugar for seasoning, then drink the solution.

3. For coughs with sputum:

Cut the grapefruit into pieces and remove the seeds. Soak the fruit in white wine overnight. Next day, cook the fruit until it's
paste-like. Add honey and mix it up. Put it into mouth and hold it before swollowing.

Dosage and Administration:
While grapefruits are often served cut in half to be eaten raw or juiced, they can also be sliced and grilled as a side dish to serve
with an entree. Grapefruit sections or pieces can be added to fruit salads and used in desserts.

Choose grapefruits that feel heavy in the hand. Although the skin may appear irregularly colored, this is not generally an important
factor. Avoid fruits that have soft or wet spots. Thinner-skinned fruits are usually juicier but not necessarily tastier. Grapefruits ripen
when picked, and are best when stored loose at a cool room temperature, or in the refrigerator.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Galagonya gyümölcs (kínai)
Properties:
Sour and sweet in flavor, slightly warm in nature, and related to the spleen, stomach and liver channels.

Functions:
Promotes digestion, removes stagnated food, activates the flow of qi, promotes blood circulation, removes blood stasis, and expels
worms.

Hawthorn fruit is used for treatment of retention of meat and food in the stomach, mass in the abdomen, phlegm retention, feeling of
fullness in the chest and upper abdomen, diarrhea, dysentery, lower back pain, hernia, postpartum abdominal pain, milk stagnation
of babies.

Applications:
1. To treat syndromes of retention of meat and food in the stomach:

a) Abdominal distention, belching and acid regurgitation and abdominal pain with loose stools due to retention of meat and food in
the stomach:

This food-herb is effective when decocted alone for oral administration or it can be used together with Chinese radish seed (Semen
Raphani), medicated leaven, etc. When used alone, boil 10 g hawthorn charcoal and some brown sugar and drink.

b) More serious abdominal distention and pain due to retention of food and stagnation of qi:

It is appropriate to use this food-herb together with dried green orange peel (Pericarpium Citri Reticulatae Viride), immature citron or
trifoliate orange (Fructus Aurantii Immaturus), zedoary turmeric (Rhizoma Zedoariae), etc.

2. To treat abdominal pain with diarrhea or dysentery (severe diarrhea) and hernial pain:

a) Abdominal pain with diarrhea or dysentery:

Parched hawthorn can be decocted in water for oral administration or the food-herb can be used together with aucklandia root, betel
nuts, citron or trifoliate orange (Fructus Aurantii), etc.

b) Hernial pain:

This food-herb can be used together with tangerine seed, lychees, etc.

3. To treat chest and abdominal pain and dysmenorrhea (difficult and painful menstruation) due to blood stasis:

a) Postpartum (after birth) abdominal pain and persistent lochia (the vaginal discharge that takes place during the first week or two
after childbirth) or dysmenorrhea due to blood stasis:

This food-herb can be decocted alone in water or used in combination with chuanxiong (Rhizoma Ligustici Chuanxiong), Chinese
angelica, motherwort (Herba Leonuri), etc., for oral administration.

b) Pains in the chest and hypochondria (extreme depression) due to blood stasis:

This food-herb can be used together with chuanxiong (Rhizoma Ligustici Chuanxiong), peach kernels, safflower, etc.

4. To treat hypertension:

Decoct 6 g hawthorn with some rock sugar and drink the decoction.

5. To treat hypercholesterolemia (excess cholesterol in the blood) and coronary heart disease:

Boil 12 g hawthorn fruit and half sheet of lotus leaf. Drink the solution as one would tea.

6. For viral hepatitis (inflammation of the liver caused by virus):

Take 3 g hawthorn powder and some sugar dissolved in warm water, three times daily for a course of 10 days. Several courses may
be administered.

Dosage and Administration:
10-15 g; large dosage, 30 g.

Decoct this food-herb for oral administration.

Raw hawthorn is used to promote digestion and dissipate blood stasis, while parched hawthorn is used to arrest diarrhea or
dysentery.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kiwi
Properties:
Sweet and sour in flavor, cold in nature, it is related to the channels of the kidney and stomach.

Functions:
Quenches thirst, relieves lin syndrome (urinary problem).

Applications:
Kiwi fruit is used for mental depression, diabetes, jaundice, urinary stones and hemorrhoids.
Two medical professors in Taiwan proposed in a conference in April 2003 that consuming 2 kiwi fruits a day, as well as wearing
mask, would be a good practice for preventing Severe Acute Respiratory Syndrome (SARS) or atypical pneumonia. However, the
medical profession has not put out any formal publication as to the therapeutic efficiency of kiwi fruit on SARS.

Dosage and Administration:
Once the fuzzy peel is removed, the entire fruit can be eaten. Slice the fruit to make beautiful garnishes on cakes, cocktails, cheese
plates, or breakfast cereals. For a delicious, vitamin C-packed treat, cut the fruit into chunks, mix with strawberries and orange
pieces, let sit for an hour to blend juices, stir, and serve.

Cooking kiwi fruit is not recommended, although they can be blended into sauces or soups.

Choose semi-firm, unblemished fruit with uniform skin. Kiwis sweeten with age but should be consumed before they become mushy;
they will ferment if left too long. Refrigerate when soft.

Cautions on Use:
A few preliminary reports suggest that food allergy may cause some cases of acute pancreatitis. Food allergies identified in these
cases included kiwi fruit. No research has investigated the possible role of food allergy in other causes of pancreatic insufficiency.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Citrom
Properties:
Extremely sour in flavor, cool in nature, it is related to the channels of the stomach, liver and lung.

Functions:
Quenches thirst, produces and nourishes yin (body fluids), clears summer heat, benefits the stomach and the fetus, relieves cough
and sputum.

Applications:
1. To quench thirst in summer, sunstroke:

Drink a cup of lemon juice.

2. For vomiting due to stomach heat and unsettled fetus:

Boil a couple of lemons in water and drink the solution, eat the lemons. If it's too sour, add some sugar or salt to the lemons and eat
them.

Dosage and Administration:
Consume the fruit in raw, or drink its juice, or boil it in water and drink the solution, or salt it. Lemon is mainly used as a drink and as
a flavoring.

To extract more juice, lemons should be brought to room temperature or rolled under the palm of your hand on a flat surface before
slicing.

Lemon is also used in salad dressings, or as a vinegar substitute, on seafood, in hot or cold water and tea, as garnish, and
seasoning. Lemons can be used to make sorbet, marmalade, pudding, and cakes. In sauces, lemon zest, juice, or pieces give a
refreshing flavor and make an attractive garnish.

Lemon juice acts as an antioxidant as well as imparting an acid flavor. The juice is used to help set jam. Juice of the lemon is a
characteristic ingredient in many pastries and desserts, such as tarts and the traditional American lemon meringue pie. The
astringent, distinctive flavor of the fruit is also used to enhance many poultry, fish, and vegetable dishes worldwide.

Lemonade, made with lemon, sugar, and water, is a popular warm-weather beverage, and the juice itself is commonly added to tea.

The dried rind of the fruit is often used as a flavoring in cakes, etc.

The dried leaves are sometimes mixed with tea leaves for use as a flavoring.

An essential oil from the rind is used as a food flavoring.

The flowers are eaten in ice creams, fritters, jams, etc.

Firm, heavier, bright yellow lemons are best and should be a little tender to the touch. While fresh lemons are very firm, extreme
hardness indicates that the lemon is very old. Lemons with paler skin are more acidic; however, lemons with green patches also
tend to be more acidic, too. A rough skin surface usually means less juice content. Smooth-skinned lemons tend to be juicier.
Although lemons will keep for up to a week at room temperature, they should be refrigerated for a longer shelf-life of up to two to
three weeks.

Cautions on Use:
Allergy to foods and food additives is a common cause of hives, especially in chronic cases. Citrus fruits are among those foods
most commonly reported to trigger hives. Numerous clinical studies demonstrate that diets that are free of foods that commonly
trigger allergic reactions typically produce significant reductions in symptoms in 50¡V75% of people with chronic hives. People with
hives should investigate the possibility that food allergies are causing their problem by consulting with a doctor.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Licsi gyümölcs ( kínai )
Properties:
Sweet and sour in flavor, warm in nature, it is related to the channels of the heart, spleen, stomach and liver.

Functions:
Bnenfits the spleen qi, the liver and the blood, regulates qi and relieves pain, nourishes the heart and calms the mind, produces yin
and stops thirst, clears festers and stops bleeding.

Applications:
1. For stomach pain, vomiting due to deficiency of stomach yin, dry mouth and thirst:

Consume fresh lichi.

2. For weak stomach, indigestion, diarrhea:

Boil dried lichi pulp and Chinese dates together. Drink the solution and eat the fruits.

Lichi is also used for depression, hiccups, vomiting, scrofula (chronic enlargement and cheesy degeneration of the lymphatic glands,
particularly those of the neck), boils, swelling and toothache.

Dosage and Administration:
Consume the raw fruit, or boil it in water then drink the solution and the cooked fruit. It may also be eaten frozen, canned in syrup, or
dried to produce "litchi nuts."

Cautions on Use:
Because lichi is warm in nature, excess consumption of the fruit could cause pain in gum and mouth, nosebleed. Those who has
latent heat should avoid it. Do not consume it when one is hungry, also.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

LONGAN GYÜMÖLCS
Properties:
Sweet in flavor, warm in nature, it is related to the heart and spleen channels.

Functions:
Tonifies the heart and spleen, nourishes blood and calms the mind.

Being sweet, warm and moist in property, it functions in tonifying qi and nourishing blood, invigorating the heart and spleen,
nourishing the heart and calming the mind, serving for insomnia and amnesia (forgetfulness) due to deficiency of the heart and
spleen and insufficiency of qi and blood.

Applications:
1. For deficiency of both the heart and spleen, insufficiency of both qi and blood, anorexia (loss of appetite), fatigue, loose stool,
palpitation, insomnia and amnesia:

It is often used together with Rhizoma Atractylodis Macrocephalae, Sinensis Pilosulae, Rhizoma Atractylodis Mactocephalae, Radix
Angelicae Sinensis, Semen Ziziphi Spinosae, etc., to invigorate the spleen, replenish qi, nourish blood and tranquilize the mind, as
in Decoction for Invigorating the Spleen.

2. For anemia (the blood is deficient in red blood cells):

Use 5 g dry longan pulp, 10 g lotus seeds and 100 g rice to cook porridge at meal.

3. For dizziness, general weakness:

Cook 30 g dry longan pulp, 30 g Chinese dates in water. Consume at a draught.

4. For infirmity and postpartum weakness:

Put 30 g dry longan pulp and 3 g sugar in a bowl and then cover with gauze. Steam and then consume 1-2 teaspoonful with boiled
water.

Dosage and Administration:
10-15 g.
30 g. for large dosage.

Longan aril can be eaten raw, in decoction in soup as part of the ingredients, soaked in warm water by itself as a drink, or used to
prepare an infusion drunk for refreshment.

A liquor is made by macerating the longan flesh in alcohol.

Cautions on Use:
Longan pulp, either dry or fresh, is believed to be quite warm. It is advisable not to take too much longan, or nosebleed and dry
throat and mouth may result.

Longan is a wonderful and delicious tonic fruit used by the Chinese as a blood tonic, to nurture the heart, and to add luster and
beauty to the skin. It is believed among the Chinese people that Longan is not only a great tonic for the skin, but is also a fantastic
sex tonic. For that reason, Longan is considered as a special tonic for women who wish to be both beautiful and sexually active—it
has a 2000 year reputation as a love tonic. It is said that the most beautiful woman in the history of China, Yang Kuei Fed ate
Longan every day. Longan is equally beneficial to men. It is believed to have a calming effect and to add radiance to the eyes.

Japán naspolya

Eriobotrya japonica

Properties:
Sweet, slightly sour in flavor, cool in nature, it is related to the channels of the lung and stomach. The immature loquat fruit is sour in
flavor, and is related to the liver channel.

Functions:
Moistens the lungs and relieves coughing, promotes the secretion of body fluids and eliminates thirst, soothes the stomach and
pushes down the uprising qi, pacifies the liver and clears heat.

The tender leaves, free of hair, are antitussive (cough suppressant) and eliminate sputum.

Applications:
1. For difficult urination with dry throat:

Consume 250 g fresh loquat flesh (pulp) in two equal parts, in morning and evening.

2. For chronic coughing:

a) Pound 15 g loquat seed and then boil in water with 3 thin slices of ginger. Drink 50 ml of the solution, 2-3 times a day. A little
honey may also be mixed.

b) Decoct 20 g dry loquat leaves for 15 minutes. Drink the solution as one would tea.

3. For chronic bronchitis:

Boil 75 g loquat leaves and 125 g calyx of eggplant in 3,000 ml water until 2,000 ml remain. Add sugar to make 240 ml syrup.
Administer 10 ml, 3 times a day, with 20 days constituted as a therapeutic course.

It is reported in "Eating Your Way to Health" that a group of 167 cases taking this recipe, 42 (25 percent) were clinically controlled,
60 (36 percent) markedly effective, 35 (20 percent) ameliorated, with only 30 (18 percent) ineffective.

Dosage and Administration:
The fruit can be eaten raw, cooked or preserved.

A slightly acid, sweet aromatic flavor, they can be eaten out of hand or cooked in pies, sauces, jellies, etc. Loquat pie, if made from
fruit that is not fully ripe, is said to taste like cherry pie.

The seed, when cooked, has a pleasant flavor. Caution is advised if the seed is bitter. See notes at Caution below.

The roasted seed is a coffee substitute.

Cautions on Use:
The seed is slightly poisonous. This report probably refers to the hydrogen cyanide that is found in many plants of this family. The
seed should only be used in small amounts if it is bitter. In small quantities, hydrogen cyanide has been shown to stimulate
respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause
respiratory failure and even death.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Mango
Properties:
Sweet and sour in flavor, cool in nature.

Functions:
Benefits the stomach, relieves vomiting, quenches thirst, promotes urination.

Applications:
Mango is used to quench thirst, stop vomiting and for diminished urination.

In Suriname's traditional medicine, an infusion of the leaves or bark helps against hypertension and promotes a good blood
circulation.

Dosage and Administration:
Mangos are perfect eaten raw, but they should always be peeled, as the skin is very acidic. After peeling, use a sharp knife to cut
the flesh away from the large, flat, oval-shaped stone in the center. Eat as-is, or top with yogurt or mix into breakfast cereal. Pieces
can be frozen, made into juice, marmalade, compote, or pureed into sauces. Chutney is prepared from unripe, green mangoes.
Dried mangoes are also available in the dried-fruit section of many markets.

The flesh of a mango is peachlike and juicy, with more or less numerous fibers radiating from the husk of the single large
kidney-shaped seed. Fibers are more pronounced in fruits grown with hard water and chemical fertilizers. The flavor is pleasant and
rich and high in sugars and acid.

Choose semisoft fruit with uniformly smooth skin. A couple of black spots are acceptable as these indicate a very ripe mango (the
riper ones are sweeter). Mangoes with green areas will ripen at room temperature, although completely green fruit may not. After
they are fully ripe, mangoes keep a few days in the refrigerator.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Eperfa gyümölcs
Properties:
Sweet and sour in flavor, mild in nature, it is related to the liver and kidney channels.

Functions:
Moistens and tones liver and kidneys, nourishes blood, sharpens vision, produces fluids, quenches thirst, benefits vital energy and
eliminates excessive fluids.

Applications:
Mulberry fruit is used for liver-kidney yin deficiency, ringing in ears, dizziness, insomnia, rheumatic pain, premature gray hair,
constipation, diabetes.

1. For insomnia:

Decoct 30-50 g mulberry fruit in water. Drink the whole solution at one draught before bedtime.

2. For rheumatic pain in body:

Prepare 200 g mulberry fruit. Boil under slow fire until pasty. Divide the paste in 3 equal parts, and consume in 3 dosages.

Dosage and Administration:
Mulberry fruit can be eaten raw, cooked or used in preserves.

A delicious slightly acid flavor, it makes an excellent dessert fruit and can be eaten in quantity. The fruit is juicy and refreshing,
though it must be used as soon as it is ripe (from mid-August to September) otherwise it will start to rot.

The fruit can also be dried and ground into a powder.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Oliva bogyó
Properties:
Sweet and sour in flavor, cool in nature, it is related to the lung and stomach channels.

Functions:
Olive nourishes body fluids and quenches thirst, clears lungs and eliminates sputum, detoxifies and is good for sore throat.

Applications:
1. For sore throat:

Keep a fresh or preserved olive in the mouth and swallow the saliva bit by bit. For preserving the olive, just add salt to the olives
after drying in the shadow for 1-2 days. Store the olives in an earthenware vessel. After a period of 2 weeks, preserved olives are
ready for use. The stones inside the olive may be removed or preserved intact.
2. For alcoholism:

Pound 5-10 fresh olives. Use 200 ml water, add 40 g sugar and boil for 15 minutes. Consume the solution. Repeat when necessary.

3. For chronic coughing:

Use 5 fresh olives and mix with rock sugar in appropriate amount. Steam for half an hour and eat them.

Dosage and Administration:
Olive fruits are widely used, especially in the Mediterranean, as a relish and flavoring for foods. The fruit is usually pickled or cured
with water, brine, oil, salt or lye. They can also be dried in the sun and eaten without curing when they are called "fachouilles."

The cured fruits are eaten as a relish, stuffed with pimentos or almonds, or used in breads, soups, salads, etc. "Olives schiacciate"
are olives picked green, crushed, cured in oil and used as a salad.

The seed is rich in an edible non-drying oil, this is used in salads and cooking and, because of its distinct flavor, is considered a
condiment.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Narancs
Properties:
Sweet and sour in flavor, slightly cool in nature, it is related to the stomach and lung channels.

Functions:
Produces yin (body fluids), quenches thirst, benefits the stomach and lowers qi, relieves sputum and coughing, helps maintain
vitamin C levels in smokers, fights the common cold, may protect against cancers and may help to fight heart disease.

Applications:
Orange is used in Chinese medicine to stimulate the digestive system and treat constipation. It is thought to combat dysentery,
indigestion and excessive mucus build-ups. Believed to "move stagnation", orange is also used to make a cooling expectorant for
coughs. It is given for stress and sleeplessness, and to calm nerves. Orange has long been recognized for their ability to fight scurvy
and keep gums strong.

1. For thirst due to deficiency of stomach yin, excess drinking:

Consume fresh orange or drink orange juice.

2. For air in abdomen, vomiting:

Add salt and honey to small slices of fresh orange, boil it in water and drink the solution, eat the fruit.

3. For coughing with sputum, stuffy chest:

Boil fresh orange in water and drink the solution.

4. For cholesterol damage:

Studies of populations around the world show that diets rich in vitamin C help to protect against heart disease. Vitamin C may work
with vitamin E to prevent damage to LDL cholesterol by free radicals. Damaged LDL cholesterol can block arteries, leading to heart
disease.

5. For vitamin C deficiency:

The official recommended daily intake of vitamin C is 40 mg. Nutritionists that subscribe to the "Optimum Nutrition" school
recommend intakes of 400 mg for those aged between 25 and 50 and 800 mg for those over 50. Oranges and orange juice can
make useful contributions to these daily requirements of vitamin C.

6. For common cold:

Good intakes of vitamin C appear to help to reduce the severity of cold symptoms and decrease their duration.

7. For cancer:

Oranges and orange juice are rich in the phytonutrient hesperitin. In laboratory experiments, extracts of hesperitin were found to
inhibit breast-cancer cell growth and tumour formation. Hesperidin (a form of hesperitin) was found to help to prevent mouth
cancers, The skins of oranges contain the phytonutrients nobiletin and tangeretin, which may stop invasion by cancerous cells.
Orange juice is rich in phytonutrients called limonoids, which may also have anticancer properties.

Dosage and Administration:
Peel the orange and eat the segments, or cut an ornage into quarters. One may also add orange to fruit and green salad, or serve
with duck, veal, chicken and ham dishes.

An average-size 160 g orange supplies 25 per cent of an adult's recommended daily folate intake and more than twice the vitamin C
intake.

Orange juice can be taken freshly squeezed, canned, bottled or frozen.

Look for heavy oranges with uniform skin. Ripe oranges sometimes retain green streaks or slight russeting due to climatic
conditions, but these do not significantly affect taste or quality. Avoid fruit with extremely soft ends or mold spots. Oranges keep well
in the refrigerator for two weeks, and the zest from oranges can be frozen.

Cautions on Use:
Allergy to foods and food additives is a common cause of hives, especially in chronic cases. Citrus fruits are among those foods
most commonly reported to trigger hives. Numerous clinical studies demonstrate that diets that are free of foods that commonly
trigger allergic reactions typically produce significant reductions in symptoms in 50-75 percent of people with chronic hives. People
with hives should investigate the possibility that food allergies are causing their problem by consulting with a doctor.
            XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Papaja
Properties:
Sweet in flaovr, mild in nature.

Functions:
Disperses blood coagulations, promotes digestion with some bacteriostatic action and also stimulates bowel movements, so it may
be tried for dysentery (inflammation of the intestines) and constipation. Besides, there are some reports demonstrating its
anti-tumour action.

Applications:
1. For thirst and chronic coughing:

Use 250-500 g ripe fresh papaya and steam. Eat twice a day.

2. For indigestion and abdominal pain:

Use 500 g green unripe papaya. Remove its peel and seeds and cut into cubes in the size of walnut. Soak in vinegar for 2-3 days.
Eat 30 g twice daily.

3. For intestinal parasites:

Use 50 ml vinegar prepared from the above recipe at bedtime.

4. For boils and carbuncles (skin disease with pus):

Smash 250 g ripe fresh papaya and apply locally.

Dosage and Administration:
Green, or unripe, papayas may be cooked like winter squash. Ripe papayas are terrific eaten plain or with a dollop of yogurt. Simply
cut in half and remove the seeds; the flesh is tender enough to be scooped out with a spoon. Although papaya skin is not edible, its
seeds are. Papaya seeds resemble large peppercorns and also have a peppery taste. They may be crushed and sprinkled on
salads in the same way as crushed peppercorns. Left whole, they make an interesting garnish for a fruit salad. Add papaya to fruit
salads or puree into a thick juice.

If papayas are picked completely green and firm, they will usually not ripen, but can be used in cooking. Choose fruit that is free of
black spots and damage to the skin. The spreading yellow color indicates the papaya is softening and shows how far along it is in
ripening; fruit with a little yellow near the end takes five to seven days to ripen. Ripe yellow papayas may be stored in the refrigerator
for about a week. Refrigeration will also slow the ripening process in fruit intended for cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Őszibarack
Properties:
Sweet and sour in flavor, warm in nature, it is related to the stomach and large intestine channels.

Functions:
Benefits the stomach, promotes the production of body fluid, moisturizes the intestinal tract, promotes blood circulation and removes
food stagnation.

Applications:
Peach is used for dry coughs, upset stomach, beriberi, shortage of milk secretion in nursing mother.

Dosage and Administration:
One can slice, poach, candy, dry, cook, can, or freeze peaches. To peel peaches, blanch them in boiling water for a few seconds,
then plunge them into cold water until they are cool enough to handle; the skin will slip right off. Add them to yogurt, ice cream, fruit
salads, tarts, or breakfast cereal. Peaches work well as the single fruit in cobblers, pies, turnovers, crepes, sorbets, souffles, jams or
jellies, marinades, and juiced. Spiced peaches make an excellent side dish with winter meals. Peaches can also be distilled in
brandy and liquors.

Aromatic, slightly soft or semi-firm red and yellow peaches with velvety skin are best. Avoid fruit that has a green hue or that feels
very hard, as it will not ripen. Bruises can accelerate and reveal spoilage. Use ripe peaches as soon as possible, or store them for
three to four days at room temperature or in the refrigerator. Wash peaches only immediately before serving to preserve the integrity
of the fruit.

Flowers can be eaten raw or cooked. Added to salads or used as a garnish. They can also be brewed into a tea. The distilled
flowers yield a white liquid which can be used to impart a flavor resembling the seed.

The seed can be eaten raw or cooked. Do not eat if it is too bitter. Seeds can contain high concentrations of hydrocyanic acid. See
the caution notes below.

A semi-drying oil is obtained from the seed. Although the report does not mention edibility it can be assumed that it is edible.

A gum is obtained from the stem. It can be used for chewing.

Cautions on Use:
Excessive eating will lead up to heat.

The seed can contain high levels of hydrogen cyanide, a poison that gives almonds their characteristic flavor. This toxin is readily
detected by its bitter taste. Usually present in too small a quantity to do any harm, any very bitter seed or fruit should not be eaten.
In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of
benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Körte
Properties:
Sweet, slightly sour in flavor, cool in nature, it is related to the channels of the lung and stomach.

Functions:
Moistens lungs, dissolves phlegm, stops coughing, clears heat and produces fluids in the body.

Applications:
Pear resolves phlegm and clears away pathogenic heat and is used to be applied in coughing of the heat type, madness by fright
due to phlegm-heat, febrile (fever) diseases for thirst, constipation and diabetes. It is also used to treat restlessness.

1. For feverish diseases with thirsty mouth and throat:

Use a large fresh pear. Cut it into thin slices. Soak it in cold boiled water for half a day. Squeeze to obtain juice. Drink it bit by bit as
you like.

2. For high fever:

Cut 3 large pears into slices. Boil in 3,000 ml water with slow fire until half the water volume is gone. Discard the residue. Add 50 g
rice to make porridge.

3. For short breath and coughing with phlegm:

Peel 1-2 pears with the seeds eliminated. Cut into pieces. Add 10 pieces of almond and 20 g rock sugar. Steam in 200 ml water for
30 minutes. Drink it all at a draught.

Dosage and Administration:
Pears are primarily eaten out of hand, but can be baked, made into liquors, vinegar, juice, jam, and jelly. Unripe or hard varieties
can be cooked, poached, or baked in tarts and compotes. All pears--but especially comice, the connoisseur's pear--are often served
with platters of fine cheese.

Growers pick pears once their sugar levels reach the correct point, but they may still be very firm and green; tree-ripened pears
soften to the point of disintegrating. Fresh pears should feel solid, and can be ripened at room temperature; avoid excessively hard
fruit. As with all fruit, watch for damaged skin and mushy brown spots, which indicate core spoilage. Tenderness near the stem can
indicate ripe fruit. Allow fruit to ripen before refrigerating; it can then be stored in the refrigerator for a few days.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kaki gyümölcs
Properties:
Sweet and slightly astringent in flavor, cold in nature, it is related to the channels of the lung, stomach and large intestine.
The white powder on the surface of dried persimmon is sweet and mild, while the calyx is puckery.

Functions:
Persimmon is antipyretic (reduces fever); moistens the lungs, dissolves phlegm, produces body fluids, quenches thirst, stops
diarrhea with its astringents, while its dry white powder moistens the lungs and heart.

Applications:
Persimmon is capable of lowering blood pressure and is good for constipation. Persimmon cake is used to treat bloody urine, bloody
sputum, cold and water diarrhoea. The calyx is good for hiccups.

1. For bloody urine:

Cut persimmon cakes into small pieces and cook with sweet rice to make porridge. Administer once a day.

2. For bloody sputum (hemoptysis):

Bake 3 persimmon cakes to charcoal, and grind into powder. Dissolve 6 g in water and drink at a draught, three times a day.

3. For hypertension:

Use a green (immature) persimmon. Obtain its juice and drink three times a day. Or use 10 persimmon cakes for decoction.

4. For cold and water diarrhoea:

Steam 2 persimmon cakes over rice and eat it at one sitting.

Dosage and Administration:
Persimmons are eaten fresh as a dessert fruit, often with sugar or liquor, or are stewed or cooked as jam. The fruit can also be dried
and used in bread, cakes, etc.

Molasses can be made from the fruit pulp.

An oil obtained from the seeds is said to taste like peanut oil.

A tea is made from the dried leaves. It is high in vitamin C and has a pleasant flavor somewhat like sassafras.

The roasted seed is used as a coffee substitute.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Ananász
Properties:
Sweet, slightly sour in flavor, cool in nature, it is related to the channels of the spleen, stomach and gall-bladder.

Functions:
Clears summer heat, quenches thirst, improves digestion, stops diarrhea, promotes urination.

Applications:
1. For thirst due to summer-heat or drinking, or deficiency of stomach yin, constipation, vomitting:

Consume fresh fruit or drink pineapple juice.

2. For difficulty in urination, edema with heat:

Boil the pineapple juice and drink it.

3. For tiredness due to prolonged illness, deficiency of the kidney qi, difficulty in urination, dizziness:

Consume fresh pineapple, or cook it in water and drink the solution.

Dosage and Administration:
Blended in the food processor by itself, frozen pineapple becomes a delectable treat rivaling ice cream, but with fewer calories. The
fruit is very versatile, and can be juiced, dried, candied, and used in baking; it is often served as an accent with meat and seafood.
Pineapple is often the sweet quality in sweet-and-sour preparations. Served with cottage cheese, rice, or in fruit salad, it makes a
healthful meal. When slicing pineapple, use a dish with curved sides to preserve the juice.

Pineapples do not ripen after harvest, and are therefore difficult to export. Avoid green ones as they will not be sweet. Inspect the
fruit and avoid those with soft or dark spots and mold. The ripe fruit should have a pleasant fragrance; if not, it may indicate that
fermenting has begun. Another indication of ripeness is if one of the green spikes can be removed easily from the crown. Fresh
pineapple can be stored in the refrigerator up to five days. For longer storage, the fruit may be frozen; just remove the rind and core
and cut the fruit into chunks.

Cautions on Use:
Large doses of pineapple juice may cause uterine contractions.

Workers who cut up pineapples may have their fingerprints almost completely obliterated by pressure and the keratolytic effect of
bromelain (calcium oxalate crystals and citric acid were excluded as the cause).

Angular stomatitis (inflammation and fissuring radiating from the commissures of the mouth secondary to predisposing factors such
as lost vertical dimension in denture wearers, nutritional deficiencies, atopic dermatitis, or Candida albicans infection) can result
from eating the fruit.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Gránátalma
Properties:
Sweet, astringent and slightly sour in flavor, warm in nature, it is related to the channels of the stomach and large intestine.

Functions:
Produces yin (body fluids) and quenches thirst, relieves diarrhea, stops bleeding, pacifies coughing.

The skin of its root is an anthelminthic (an agent that kills or expells parasitic intestinal worms). In traditional Chinese medicine, it is
an astringent.

Applications:
1. For stomatitis (inflammation of the oral mucous membrane):

Pound pomegranate seeds to obtain its juice to which a little rock sugar is added. Drink the juice as you like. Let the syrup stay in
your mouth for a while before swallowing.

2. For diarrhoea due to indigestion and enteritic (chronic inflammation of the intestine) abdominal pain:

Use fresh or white pomegranate peel to make decoction. Boil twice and separately, each 30 minutes. Mix the 2 solutions and
concentrate it by slow fire. Then add some bee honey and move away from the fire once it boils again. Cool down and keep it in
bottle. Administer 2 times a day with 1 teaspoonful for each dose.

Dosage and Administration:
Carefully cut through the thin outer skin, and then separate the seeds from the cream-colored, inedible membrane. The seeds can
be eaten raw, sprinkled on fruit salad, strained and used as a paste in cooking, or as a condiment. In Indian cooking they are used
for a tart accent. Grenadine and other thick syrups are condensed from the pulpy part of the fruit.

Choose pomegranates with good color and that feel heavy; avoid those with dry-looking, wrinkled, or cracked rind. They will keep at
room temperature for two to three days or in the refrigerator for up to three months.

Cautions on Use:
Do not consume pomegranate in excess as it would produce phlegm and corrode teeth.

The skin of the fruit is slightly toxic.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szilva
Properties:
Sweet and sour in flavor, mild in nature, it is related to the channels of the liver and stomach.

Functions:
Produces yin (body fluids), checks diarrhea.

Applications:
Prune is used for thirst, diarrhea and indigestion.

Dosage and Administration:
Consume the dried prune.

Cautions on Use:
Do not eat too much prune as it can cause stomach stuffiness.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Mandarin
Properties:
Flesh (sweet and sour in flavor, cool in nature); skin (pungent in flavor and warm in nature); they are related to the channels of the
lung and stomach.
Functions:
In addition to the flesh, which possesses the actions of stimulating appetite, regulating qi circulation, and producing fluids to moisten
the lung, relieve thirst, dissolve phlegm, stop coughing, the peel is an even more useful medicinal food.

Applications:
Tangerine is used to treat accumulation of qi in the chest and diaphragm, vomiting and poor appetite, insufficiency of stomach-yin,
dry mouth and thirst, cough due to retention of pathogenic heat in the lung and excessive drinking.

1. For vomiting, coughing with profuse sputum:

Decoct 10 g tangerine peel, 3 g ginger in 150 ml water for 15 minutes and add some brown sugar. Drink at a draught.

2. For dyspepsia (indigestion) and anorexia (uncontrolled lack or loss of the appetite for food):

Soak 50 g tangerine peel in 500 ml liquor for 7 days. Drink a small cup each day.

3. For epigastric distention, belching:

Collect 9 g tangerine peel, 12 g inner skeleton of cuttle fish, 50 g lean pork. Cook these with 50 g rice to make porridge. After
porridge is ready, discard the peel and bone. Add pork slices, some salt and flavourings, and serve.

4. For poor digestion and dissipating sputum:

Use 30 g tangerine peel as a substitute for tea.

Dosage and Administration:
Tangerines yield a unique juice, simultaneously sweet and tangy. Use tangerines any way oranges are used, such as eating them
out of hand, cut up into fruit salads, added to sauces, or to decorate cakes.

Choose richly colored tangerines and expect skin that feels loose on the fruit. As with oranges, tangerines may have green areas on
the rind that do not affect taste quality. These often small fruits are best when freshest, but may be stored in the refrigerator for up to
two weeks.

Cautions on Use:
Those who have cough caused by wind-cold or phlegm-retention should not take tangerine.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Görögdinnye
Properties:
Sweet in flavor and cold in nature, it is related to the heart, stomach and urinary-bladder channels.

Functions:
Watermelon is good for overcoming summer heat. It relieves restlessness, thirst and clears heat, and is a good diuretic (agent that
promotes the excretion of urine).

Applications:
Watermelon is applied for alcoholism, weak spleen function, thrist in diabetes, dyspepsia (indigestion) and loss of appetite. It is also
used for sore throat and aphtha (roundish pearl-colored specks or flakes in the mouth, on the lips, etc.)

1. For the aged with weak spleen function:

Prepare 500 g watermelon pulp. Cook 100 g rice to make porridge. Add the pulp and boil for 2 more minutes and serve.

2. For thirst in diabetes:

Collect peels from watermelon and wax gourd, each 30 g. Decoct for 15 minutes and drink after cooled down.

3. For dizziness and vomiting due to sun stroke:

Squeeze watermelon pulp to obtain 500 ml juice. Drink 50-100 ml each time from time to time.

4. For edema (abnormally large amounts of fluid in the intercellular tissue spaces of the body) due to heart- or kidney-related
diseases:

Collect 60 g watermelon pulp, and 60 g cogongrass root. Decoct together for 10 minutes and drink as one would tea.

5. For dyspepsia (indigestion) and loss of appetite:

Collect juice from watermelon and tomato. Mix together and serve as tea.
Dosage and Administration:
Eat watermelon raw, extract it to drink its juice, decoct it or boil it down into jam for oral administration.

A very refreshing fruit, it has a delicate sweetness with an extremely high water content, the fruit is often used as a refreshing drink.

The unripe fruits can be added to soups.

A syrup can also be made from the juice.

The fruit is a rich source of pectin, and can be added to pectin-low fruits when making jam. Pectin is said to protect the body against
radiation.

Leaves can be cooked and eaten.

Seed can be eaten raw or cooked. They can be roasted or ground into a powder and used with cereal flours when making bread,
cakes, etc., or added to soups and stews.

An edible oil is obtained from the seed.

Choose watermelon that are heavy and free of bruises. Look at the navel, where the stem attached, to detect mold, excessive
softness, or evidence that may show when the melon was harvested. If a shriveled stem is still attached, it was picked too soon.
Watermelons do not ripen after picking, and only keep for about two weeks after that, instead only growing softer. A watermelon's
ripeness can sometimes be detected by a delicate aroma, or by tapping it lightly for a hollow sound. Hard watermelons can be good
if left to soften at room temperature for a couple of days. Store ripe watermelons in the refrigerator and, if cut, be sure they are
tightly covered.

Cautions on Use:
Those who suffer from loose stools due to insufficiency of the spleen-yang should not eat it.

The sprouting seed produces a toxic substance in its embryo.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

                                                           Állatok, madarak, hús



Szarvasmarha
Properties:
Beef: sweet in flavor, warm in nature, it is related to the spleen and stomach channels;

Cow's horn: bitter in flavor and cold in nature;

Cow's milk: sweet in flavor and cold in nature; it is a very common nutritional food.

Functions:
Beef is beneficial to the whole body, especially to the spleen and stomach, tendons and bones; it also benefits blood and qi
(energy), clears phlegm and stops endogenous wind.

Cow's milk is good for the heart and lungs, stopping thirst.

Cow's horn is an antipyretic (relieves or reduces fever) in epidemic diseases and is good for hemoptysis (blood in sputum) and
epistaxis (nosebleed).

Applications:
1. For the infirm:

Slice 100 g beef into thin slices and cook with 50 g rice to make porridge. After done, add some salt and flavourings and eat warm.

2. For cold spleen and stomach with loss of appetite:

Marinade 500-1,000 g beef in the following sauce for 2 hours: Prepare tangerine peel, and Fructus Amomi, each 3 g; fresh ginger 15
g, cinnamon bark 3 g, peppermint 3 g, Chinese onion, salt. Then cook them together in water until well done. Let it cool down and
slice to thin pieces, serving as a side dish.

3. For watery stool due to deficient spleen:

Use a complete cow's stomach and 120 g Job's tears. Simmer with slow fire until beef is well done.

4. For infirmity and impotence:
Use a cow's kidney. Excise all the white tissues. Wrap 50 g rice with gauze. Cook rice and kidney in water to make porridge. When
the congee is ready, add salt, fresh ginger and Chinese onion, monosodium glutamate, and consume at one sitting.

Beef is also used for diabetes and edema.

Dosage and Administration:
Trim excess fat before cooking. Tough meat can be tenderized by marinating in acidic ingredients (no more than 24 hours), or by
pounding with a mallet to break down connective tissues.

For best results when cooking, use a meat thermometer inserted in the thickest part of the beef, making sure the thermometer is not
touching a bone. Internal temperatures should be as follows when the beef is done:

Ground beef: 71¢X C

Roasts, steaks: medium rare 63¢X C; medium 71¢X C; well done 77¢X C

Roasting: This dry-heat method works well on tender cuts, such as tenderloin, loin, and sirloin roasts. Wash roast, pat dry, and place
on a rack above a shallow roasting pan with fat side up. Insert meat thermometer deep into the meat. Roast at 180¢X C until desired
internal temperature is reached.

Broiling: Wipe steaks with a clean, damp kitchen towel. Place steaks or burgers on a rack above a shallow roasting pan. Adjust the
oven rack so meat is 8 cm from the burner for thin cuts, 10 cm for thick cuts. Turn with a fork or spatula after four to five minutes.
Cook until desired internal temperature is reached, about four to six minutes per side.

Pan-broiling: Heat a heavy lightly oiled skillet over medium heat until very hot. Place steaks or burgers on the skillet. Sear until
brown on each side. Pour off drippings and turn the meat frequently until done.

Stir-frying: Cut beef into thin strips, and pat dry. Use tender cuts or tough cuts sliced across the grain. Heat a wok or heavy skillet
until very hot. Add oil, then the slices of beef. Stir until done, about three to five minutes depending on quantity. Beef stir-fries best in
small batches.

Braising: This method of wet-heat cooking works well for tougher cuts of meat, such as pot roast or brisket. Heat a heavy skillet or
Dutch oven over medium heat until very hot. Add oil or butter. Brown on all sides. When all meat is browned, add cooking liquid and
cover tightly with a lid. Cook in the oven at 180¢X C or on the stovetop over low heat until beef is tender.

Stewing: Use tougher cuts, such as chuck, shank, plate, or heel of round; wash, pat dry, and cut into cubes. Brown in oil, if desired.
Then put cubes in a Dutch oven and cover with liquid and herbs, spices, and vegetables. Cook in the oven at 180¢X C, or on the
stovetop over low heat until beef is tender.

Microwaving: For roasts, place meat on a roasting rack over a dish, fat side down. Cook at high for 6 to 8 minutes, then at medium
for 7 to 14 minutes per 450 g. Turn halfway through. Let stand 15 minutes. For burgers, arrange portions in a greased baking dish
and cook 10 minutes per 450 g on high. Turn burgers over halfway through cooking time.

Grilling: Place steaks or burgers on a prepared grill with rack about 12 cm from heat source. Grill three to five minutes per side, the
shorter time for rare and the longer time for well-done meat. To see if the meat is done, cut a small slash with a knife and look at the
color of the interior. Rare meat is pink; well done is brown. Homemade or bottled barbecue sauce (or other glazes) may be brushed
on meat during last few minutes of grilling time.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after
two seconds, the temperature is hot; after three seconds, medium hot; and after four seconds, medium. More than four seconds
indicates the grill has not reached cooking temperature.

Check the "Sell By" date on the package. This date indicates the last date the beef should be offered for sale. Meat and poultry
should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all.
Fresh beef has creamy white fat and springs back to the touch when pressed. Beef turns cherry-red when cut, then darkens with
age. Darker beef may still be good, but should be cooked and eaten immediately.

Leave beef its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part
of the refrigerator. Refrigerate no more than two days for small cuts, three to four days for large cuts. To keep beef longer than that,
wrap in foil or freezer bags and store in the freezer. Ground beef keeps for two to three months; stew meat for three to four months;
roasts and steaks for six months to one year.

Defrost frozen beef in the refrigerator. Steaks and chops take about 24 hours; roasts two to three days depending on the size. Bring
refrigerated meat to room temperature for 30 minutes before cooking.

To quick-thaw, separate steaks and chops, place on a microwavable platter in the microwave oven, and defrost for 7 to 11 minutes,
depending on size and number of pieces, turning halfway through, Place large roasts in a baking dish and defrost for 18 to 32
minutes, depending on size. Turn halfway though. Place ground meat in a shallow baking dish, cover, and defrost 6 to 8 minutes,
pausing to break up and turn meat several times. When defrosting in the microwave, take care not to allow meat to begin cooking.
Cautions on Use:
Beef can heighten the condition of patients who suffer from various skin diseases such as acne, eczema, itching, etc.

A few preliminary reports suggest that food allergy may cause some cases of acute pancreatitis. Beef was among the food allergies
identified in these cases. No research has investigated the possible role of food allergy in other causes of pancreatic insufficiency.

Excessive iodine intake can result in either hypothyroidism or hyperthyroidism (overactive thyroid). Ground beef is one source of
iodine.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szarvasmarha máj

Properties:
Sweet in flavor, mild in nature, it is related to the liver channel.

Functions:
Nourishes blood, tones the liver, sharpens vision.

Applications:
Cow liver is used for night blindness, glaucoma (a disease of the eye marked by increased pressure within the eyeball that can
result in damage to the optic disk and gradual loss of vision), blurred vision and anemia (deficient in red blood cells).

Dosage and Administration:
Steam, cook in porridge or in soup.

Microwaving: Place cow liver in a dish and cook on High for 7 to 8 minutes per 450 g.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szarvasmarha csont
Properties:
Sweet in flavor, warm in nature, it is related to the channels of the liver and kidney.

Functions:
Benefits the liver and the kidneys, strengthens muscles and bones.

Applications:
Cow marrow bone is used to treat someone who vomits blood, or who has profuse nosebleed, vaginal bleeding and discharge,
discharge of blood from the anus in hemorrhoids and diarrhea, and watery diarrhea.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szarvasmarha gyomor
Properties:
Sweet in flavor, mild in nature, it is related to the spleen and stomach channels.

Functions:
Benefits the spleen, stomach, and semen; nourishes blood and qi (energy), tones up deficiency.

Applications:
1. For poor appetite, indigestion, diarrhea due to deficiency in stomach and spleen qi:

Boil a whole piece of cow stomach in water with 10 g. of tangerine peel, 5 g. of amomum fruit, and 5 g. of fresh ginger for one hour.
Drink the soup and eat the stomach.

2. For dizziness, tiredness due to weakness after prolonged illness:

a) Add fresh ginger and vinegar to cook with cow stomach and eat it.

b) Add 15 g. of milk vetch root and boil the cow stomach in water for one hour. Drink the soup and eat the cow stomach.

3. Cow stomach is also used for diabetes, anemia (deficient in red blood cells).
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Csirke
Properties:
Chichen flesh: sweet in flavor, warm in nature, it is related to the spleen and stomach channels;

chicken egg: sweet in flavor, mild in nature, it is related to the lungs channel.
chicken blood: salty in flavor, mild in nature.

Functions:
Chicken is not only delicious, but also therapeutically very effective. In traditional Chinese medicine, it is a tonic with warm nature
and beneficial to blood and qi (energy), warming the middle region, nourishing the essence, spirit and semen. An old hen is even
more nutritious for the infirm, pregnant women and the aged. It also invigorates the function of the spleen and stomach.

Chicken egg as a whole is again a very strong tonic. It nourishes the blood and yin (body fluids) and protects the foetus. For those
cases at the convalescent stage of diseases, such as febrile disease, anemia (too few red blood cells in the bloodstream), yin
deficiency, wounds and consumption disorders, hen's egg is the most ideal nutrient due not only to its high nutritious contents, but
also to its digestibility.

Egg shell, when used in powder form, is good at stopping abdominal pain, rickets (caused by deficiency of vitamin D) in children and
osteomalacia (painful softening of the bones, due to deficiency of vitamin D and calcium) in adults. The inner membranous layer
(called "phoenix cloth" in traditional pharmacology) nourishes yin and benefits the lung, and is applied in chronic coughing and
hoarseness.

Chicken blood nourishes and activates the blood and is detoxifying.

Applications:
1. For anemia with dizziness:

Boil 250 g chicken, 15 g processed tuber of multiflower knotweed, 15 g Radix Angelica sinensis, 15 g fruit of Chinese wolfberry
under slow fire until the meat is well done. Consume it in two doses.

2. For lying-in women, the aged, the infirm and weak patients at convalescent stage:

Treat an old hen as usual. Rub the clean hen with a thin layer of salt on its outer and inner surfaces. Fill the cavity with 10 pieces of
mushroom, 15 g red Chinese dates (after soaked in warm water). Add some millet wine, ginger slices, white onion bulb,
monosodium glutamate and 500 ml water. Steam for 2 hours and serve.

3. For prolapse of anus, uterus with anemia, profuse sweating, sallow complexion:

Prepare a hen of 1,000 g as usual and put in boiling water for 1 minute, and set aside. Rinse some milk vetch root. Cut the hen into
large cubes and put in a pot with 1,000 ml water. Cut the root into 5-7 cm segments. Add ginger, Chinese onion, millet wine and salt.
Cook with slow fire until well done. Discard the root residue and consume the whole thing in one or two parts.

4. For tuberculosis with short breath, coughing and general weekness:

Cook 250 g chicken with 9 g Chinese caterpillar fungus until well done. Add salt, onion and flavourings and serve.

5. For loss of appetite and mild abdominal pain due to deficient spleen-stomach:

Prepare a cock as usual. Remove all the viscera, and put in 18 g dangshen, 3 g tangerine peel, 3 g cinnamon bark, 6 g dry ginger,
10 pieces of peppermint. Add some flavourings, including onion, fresh ginger, soybean sauce or salt, until the cock is well done.
Consume at 2 meals on the same day or in 2 days.

6. Chicken flesh is also good for patient with viginal bleeding and discharge, frequent urination, diabetes, and for nursing mother
with shortage of milk secretion and weakness after childbirth.

7. Chicken egg is good for hot disease, depression, dry cough, hoarseness, pink eyes, sore throat, insecure fetus, thirst after
childbirth, diarrhea, and burns.

8. Chicken blood is used for women who have menstrual problems, excess blood in menstruation, pneumonia, asthma, hepatitis,
unerrupted measles and broken bones.

Dosage and Administration:
Wash chicken thoroughly in cold water and pat dry with a paper towel. Chicken should always be cooked until well done. For best
results, particularly when roasting a whole stuffed chicken, use a meat thermometer inserted in the meatiest part of the bird. Internal
temperature for a whole chicken should be 82¢X C when the chicken is done.

You can make a visual check to see if the chicken is done by piercing it with a fork. You should be able to insert the fork with ease,
and the chicken juices should run clear. Chicken is thoroughly cooked when it is no longer pink inside.

Roasting: Wash whole chicken inside and out under cold running water, then pat dry with paper towels. Mix together 1 teaspoon salt
and 1/4 teaspoon pepper; sprinkle over outside of whole chicken and inside body cavity, or stuff with bread crumbs, vegetables, and
spices if desired. Hook wing tips under the back of the chicken. Place chicken breast side up in a shallow pan. Roast in preheated
180¢X C oven for 1 hour or until internal temperature reaches 82¢X C. Let stand 10 minutes before carving.

Frying: In a plastic bag, mix together 1/2 cup flour (60 g), 1 teaspoon salt, and 1/4 teaspoon pepper. Add cut-up chicken parts, a few
at a time, and shake to coat. In a large frying pan, heat 1/3 cup (90 ml) cooking oil to high temperature. Add chicken, skin side down,
and cook, uncovered, about 10 minutes, turning to brown all sides. Reduce heat to medium-low, cover, and cook about 20 minutes
more or until chicken is brown and fork tender.

Oven-frying: Melt 1/4 cup butter or margarine in a small pan or microwavable dish. Remove from heat and stir in 1 teaspoon salt and
1/4 teaspoon pepper. In a shallow dish, place 1/2 cup dry bread crumbs. One at a time, dip cut-up chicken parts in butter or
margarine, and then in bread crumbs, turning to coat well. Place chicken pieces in single layer on lightly greased baking sheet, skin
side up. Bake in preheated 190¢X C oven about 50 minutes or until chicken is brown and fork tender.

Simmering: In a large pot or Dutch oven, place 1 whole chicken or 1 cut-up chicken, 1,350 to 1,800 g. Add enough water to cover (2
to 2.5 liters), 1 teaspoon salt, and 1/4 teaspoon pepper. Add 1 small onion, sliced; 1 bay leaf; and 3 celery tops, if desired, for richer
broth flavor. Cover and simmer about 1 to 1 1/2 hours or until chicken falls off the bone. Remove chicken from pan and let cool.
Separate meat from bones. Discard skin and bones. Cut chicken into desired size pieces.

Steaming: Place chicken pieces on a rack above simmer cooking liquid (broth, wine, or water). Simmer for about 45 minutes; test for
doneness.

Broiling: Preheat broiler. Line broiler pan with foil for easy cleanup. Spray the rack of the broiler pan with nonstick cooking spray, if
desired. Place chicken halves, leg quarters, parts, or boneless, skinless chicken pieces on rack set in broiler pan. Position oven rack
so that chicken pieces on the broiler rack are 15 cm from the heat source. Broil, turning over several times, until juices run clear and
internal temperatures reflect properly cooked chicken. Boneless chicken takes approximately 4 to 5 minutes per side; bone-in
pieces, depending on the size, take about 20 minutes per side. Use tongs to turn chicken over to prevent piercing and loss of juices
during cooking.

Grilling: For more uniform thickness and even cooking, flatten chicken halves with the heel of your hand before placing them on the
preheated grill. To preserve chicken's natural moisture and to prevent dryness, leave the skin on during grilling and remove it before
eating, if desired.

Place chicken halves, quarters, or parts on a prepared grill with the rack about 20 cm from the heat source. Grill, turning frequently
(using tongs to prevent piercing skin), about 1 to 1 1/4 hours or until fork tender. Chicken drumsticks, thighs, or whole legs (thighs
with drumsticks attached) require a longer cooking time than do chicken breasts. Homemade or bottled barbecue sauce (or other
glazes) may be brushed on chicken during the last 10 to 20 minutes of grilling time.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2
seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill
has not reached cooking temperature.

Microwaving: In a shallow microwave dish, arrange 1 cut-up chicken (or equivalent parts), skin removed, in a single layer, with
meatier parts toward the edges of the dish. Brush chicken with 1 tablespoon (15 ml) melted butter or margarine. Cover with waxed
paper and microwave on High 18 to 20 minutes or about 6 minutes per 450 g, rotating the dish a half turn after 9 minutes. Sprinkle
with 1/2 teaspoon seasoned salt and let stand, covered, 5 minutes. When microwaving a whole chicken, use the Medium setting.

Check the "Sell By" date on the package. This date indicates the last day the chicken should be offered for sale. Meat and poultry
should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all.
Fresh chicken should have no detectable odor; the flesh should feel firm, and the surface should not feel slick.

Store chicken in the coldest part of the refrigerator. Raw poultry can be refrigerated for two days. Cooked chicken can be
refrigerated for three days. If not served immediately, cooked chicken should be kept either hot, between 60¢X C and 71¢X C, or
refrigerated at 4¢X C or colder.

When transporting cooked chicken to another dining site, place it in an insulated container or ice chest until ready to eat. If a cooked
chicken is stuffed, remove stuffing to a separate container before refrigerating leftovers.

Freeze fresh chicken if you do not plan to cook it within two days after purchase. Wrap chicken parts individually in foil or freezer
bags before freezing, and label the package for ease in selecting just the right number of parts to thaw for a single meal. Be sure to
press the air out of the package before freezing. You may also freeze chicken in its original wrapping. Whole uncooked chickens
may be kept for about 6 months in a freezer compartment or 12 months in a deep freeze; chicken cut in parts and frozen is best
when used within 3 to 6 months.

Cooked chicken parts may be frozen in the same way as fresh. However, if the dish is made with a sauce or gravy, pack it tightly in
a rigid container with a tight-fitting lid.

Thaw uncooked chicken in the refrigerator or in cold water. Never thaw chicken at room temperature. In the refrigerator, a whole
chicken (1,800 g) should thaw within 24 hours; cut-up parts require 3 to 9 hours, depending on the size and number of parts. To
thaw more quickly, place chicken (wrapped in a watertight bag) under cold water. Change the water often. A whole chicken should
thaw in about 1 1/2 to 2 hours.

For fastest thawing of uncooked or cooked chicken, use the microwave. Thawing time will vary according to whether you are
thawing a whole chicken or parts, and the number of parts frozen together. Use the Defrost or Medium-Low setting, according to the
manufacturer's directions. Turn the chicken and separate parts as they thaw, taking care the chicken does not begin to cook.
Repeat as needed.

Cautions on Use:
The Chinese have a general belief that chicken should be avoided by those who have lingering toxidity.

There have been some articles that propose not to consume chicken head, the wings and the feet by those who have liver yang and
are easily angered. The theory is that these parts could cause wind and sputum, and reinforce the fire.

The anus of the chicken is a lymph organ that is unique in birds. It could contain various bacteria and cancer cells and should be
avoided.

Do not reheat cooked chicken or other poultry more than once.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Csirkemáj
Properties:
Sweet in flavor, slightly warm in nature, it is related to the liver channel.

Functions:
Nourishes the liver and thus the eyes; benefits the kidneys and thus the yang.

Applications:
1. For blurred eyesight due to deficiency of liver blood and night-blindness:

Steam or cook the chicken liver with rice in porridge.

2. For impotence:

Boil in water a rooster liver, 10 g. of todder seeds and 4 sparrow eggs to make a soup and drink it. Add salt for seasoning.

Dosage and Administration:
Steam, cook in porridge or in soup.

Microwaving: Place chicken liver in a dish and cook on High for 7 to 8 minutes per 450 g.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kacsa
Properties:
Sweet and salty in flavor, slightly cold in nature, it is related to the channels of the lung, spleen and kidney.

Functions:
Though constituents of the duck are basically the same as that of chicken from a modern nutriological viewpoint, it is rather different
from a traditional dietotherapeutic standpoint. This is simply because the nature of duck flesh is slightly cold, while that of chicken is
warm. Hence, the duck is far better for nourishing the yin and clearing inner heat. Moreover, duck flesh yields some diuretic
(promotes the excretion of urine) action: It is often applied in edema of various causes, such as nutritional, hepatic or nephritis
(inflammation of the kidney). Duck meat also benefits blood and qi.

For weakness like hypertension with dizziness, duck is preferable. In traditional Chinese medicine, chicken flesh is claimed as
wind-type and is not suitable for patients with dizziness due to blood deficiency, while duck flesh is claimed as water-type, so it is
preferable for those with deficiency of yin and weakness of the kidney.

Applications:
1. For edema:

Boil a duck after treated in usual way until well done. Use a portion of the whole duck to make porridge. Prepare porridge with 100 g
rice and the part of the duck as routine and serve.

2. For yin deficiency manifesting night sweats, impotence, emission and weak knees and waist, etc:

Prepare 10 g Chinese caterpillar fungi, a male duck, 15 ml millet wine, 5 g ginger, 10 g white bulb of Chinese onion, 5 g powdered
peppermint, 3 g salt. The duck is treated as usual with inner viscera discarded and rinsed. Boil in boiling water for 1 minute. Put it
with all the other ingredients in an earthenware pot. Add sufficient water and cook with slow fire for 2 hours until well done. Divide
into 2 parts and serve.

3. For sudden edema, difficult urination, fidgetiness (acute nephritis):

Use 5-10 ducks' heads and clean. Smash into small pieces and mix thoroughly with some duck's blood. Add 60 g Chinese fangji
(Stephania Tetrandta) and 10 g Semen Lepidii seu Descurainiae and mix again. Make pills in the size of green beans. Swallow 70
pills each time.
4. For chronic nephritis with edema:

Put 4 or 5 cloves of garlic inside a routinely prepared duck. Simmer with water until the duck is very well done. Do not add salt.
Consume the whole thing.

Dosage and Administration:
Check for any feathers and remove from skin. Wash duck thoroughly in cold water and pat dry with paper towel. Duck should always
be cooked until well done. For best results, use a meat thermometer inserted in the meatiest part of the duck. Duck is done when
internal temperatures read 82¢X C. To test for doneness without a thermometer, make sure a fork can be easily inserted, and that
when the meat is pricked, juices run clear (not pink).

Roasting: Thoroughly prick the duck's skin without piercing the flesh. Place duck on a rack in a shallow pan, breast side up. Pour a
small amount of water or stock in the pan, and check occasionally during the roasting time. Place duck in an oven preheated to
230¢X C for 5 minutes and then lower the temperature to 180¢X C. Occasionally baste with pan liquids. If parts of the bird become
too brown, shield them with foil. Roast for 20 minutes per 450 g, or until internal temperature reaches 82¢X C. Let stand 15 minutes
before carving.

Braising: Cut mature duck in pieces and trim off excess fat. Heat a skillet over a medium burner until hot. Add oil, and brown both
sides of duck pieces at moderately high heat. Drain fat, add cooking liquid (water, wine, or broth with vegetables and spices if
desired), cover pan, and place in preheated 180¢X C oven for one hour.

Broiling: Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired.
Place duck halves, leg quarters, parts, or boneless, skinless duck pieces on rack set in broiler pan. Position oven rack so that duck
pieces on broiler rack are 15 cm from the heat source. To prevent released fat from smoking, check pan every two minutes and
sprinkle salt directly on any fat in the bottom of the pan. Broil, turning over several times, until duck is golden, juices run clear, and
internal temperatures reach 82¢X C. Boneless duck takes approximately four to five minutes per side; bone-in pieces, depending on
the size, take about 20 minutes per side. Use tongs to turn over duck to prevent piercing the flesh and loss of juices during cooking.

Check the "Sell By" date on the package. This date indicates the last day the duck should be offered for sale. Meat and poultry
should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all.
Fresh duck should be odor-free and have clean skin with no pinfeathers. Frozen duck should have a plump breast and be wrapped
in an airtight package.

Store fresh duck in is original wrapping, over-wrapped with aluminum foil to prevent leakage. Store in the coldest part of the
refrigerator. Raw duck can be kept refrigerated for two days. To store cooked duck, remove meat from the bone, wrap in plastic or
foil, and keep meat in the coldest part of the refrigerator for no more than three days.

Freeze fresh duck if you do not plan to cook it within two days of purchase. Store in original wrapping over-wrapped with foil, or wrap
in foil or freezer bags. Be sure to press the air out of the package before freezing. Frozen duck can be stored in the freezer for three
months. Cooked duck may be frozen in the same manner unless the dish is made with sauce or gravy. In that case, pack the meat
tightly in a rigid container and freeze.

Thaw duck in the refrigerator in its original wrapping; never thaw at room temperature. In the refrigerator, a whole duck (2.25 kg) will
thaw within 24 to 36 hours. Duck may also be thawed by immersing it (in a watertight plastic bag or original unbroken wrappings) in
cold water; change the water every 30 minutes. Duck will thaw in about three hours.

For quick-thawing of raw or cooked duck, use the microwave at the Defrost or Medium-Low setting, according to the manufacturer's
directions. Turn the duck as it thaws, between zaps; take care the duck does not begin to cook.

If it is not served immediately, keep cooked duck either hot, between 60 and 71¢X C, or refrigerate at 4.5¢X C or lower. When
transporting cooked duck to another dining site, place it in an insulated container or ice chest until ready to eat.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés
Properties:
Sweet and salty in flavor, mild in nature, it is related to the channels of the lung, spleen and liver.

Functions:
Nourishes yin, moistens dryness, strengthens the spleen, benefits qi, tones blood.

Applications:
1. For dry cough with scanty sputum due to shortage of moist fluid in the lung:

Use 150 g lean pork together with 9 g apricot nuts, 92 g lily, 15 g root of straight lady bell. Boil together until the pork is well done.
Consume the pork and soup at one sitting.

2. For anemia (too few red blood cells in the bloodstream):

a) Boil 100 g pig's liver and 50 g spinach together for 10 minutes. Consume the whole thing at one time.
b) Cook flesh pork and pig's liver in water with 10 g angelica sinensis for 30 minutes and consume.

3. For dry cough with scant phlegm:

Thoroughly clean a set of pig's lungs. Cut into small pieces. Add 200 g turnip, also cut as small pieces, and 9 g almond. Decoct it
together in water until well done. Drink the soup and eat the lung.

4. For hypofunction of digestion:

Thoroughly clean a pig's stomach. Simmer it with 25 g Chinese yam and 100 g rice until quite well done. Consume the whole thing
in 2 meals.

5. For thirsty disorder and polyuria (having a large volume of urine in a given period):

Obtain a complete set of pig's pancreas. Bake dry and prepare as powder. Swallow 3-6 g each time with warmed boiled water.

Dosage and Administration:
For best results, use a meat thermometer inserted in the thickest part of the pork, making sure the thermometer is not touching a
bone. Cook pork to an internal temperature of 71¢X C. Trim excess fat before cooking.

Roasting: This dry-heat method works well on butt, loin, and crown roasts, ham, and tenderloin. Wash roast quickly in cold water,
pat dry with a paper towel, and place on a rack above a shallow roasting pan, fat side up. Insert meat thermometer deep into the
meat. Roast at 180¢X C until desired internal temperature is reached, about 30 minutes per 450 g.

Broiling: Rinse steaks, chops, tenderloin, or ribs quickly under running water, pat dry, and place on a rack above a shallow roasting
pan. Adjust the oven rack so meat is 10 cm from the burner for thin cuts, 15 cm for thick cuts. Turn with a fork or tongs after 4 to 5
minutes. Cook until desired internal temperature is reached, about 4 to 6 minutes per side, depending on size. Tenderloin takes 16
to 21 minutes total cooking time and ribs about 45 to 60 minutes.

Microwaving: For roasts and hams, place meat on a microwave-safe roasting rack over a dish, fat side down. Cook at High for 11 to
13 minutes per 450 g. Let stand 15 to 20 minutes before carving. For chops, arrange slices in a shallow baking dish, cook 4 to 11
minutes (depending on size and number) on High. Let stand covered for 5 minutes. For bacon, snip bacon fat at 2 cm intervals,
place on a rack over a dish, and cover with a paper towel. Cook on high 4 to 5 minutes; turn halfway through and remove paper
towel to prevent sticking.

Sauteing: Wash steaks or chops quickly under cold water and pat dry. Heat a heavy skillet over medium heat until very hot. Put 1 to
2 tablespoons (15 to 30 ml) of oil or butter in the skillet, and add meat. Sear until brown on each side. Pour off drippings and turn the
meat frequently until done.

Stir-frying: Wipe pork with a clean, damp kitchen towel, cut into thin strips and pat dry. Use tender cuts or tough cuts sliced across
the grain. Heat wok or heavy skillet until very hot. Add oil, then the slices of pork. Stir until done, about three to five minutes
depending on quantity. Pork stir-fries well in small batches.

Stewing: Wipe meat with a clean, damp kitchen towel and cut into cubes. Brown in oil if desired. Then put pork in a Dutch oven and
cover with liquid and herbs, spices and vegetables. Cook in the oven at 160¢X C, or on the stove top over low heat until pork is
tender.

Grilling: Place steaks, chops, or ribs on a prepared grill with rack about 20 cm from the heat source. Grill about 5 minutes per side.
Homemade or bottled barbecue sauce (or other glazes) may be brushed on the chops or steaks before and during grilling. Pork ribs
are usually baked in the oven for 1 1/2 hours (basted with barbecue sauce) and finished by grilling 2 minutes on each side.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2
seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill
has not reached cooking temperature.

Check the "Sell By" date on the package. This date indicates the last day the pork should be offered for sale. Meat and poultry
should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all.
Cured pork can safely be kept longer when refrigerated. Fresh pork should have a pink to pinkish-gray color (pork tenderloin is deep
red), with creamy white fat.

Leave pork in its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest
part of the refrigerator. Refrigerate no more than 2 days for small cuts, 3 for large cuts. Cooked pork keeps for 4 to 5 days in the
refrigerator. Vacuum-packed bacon will keep in the refrigerator for a week if tightly wrapped after it is opened. Slab bacon will keep
for several weeks, if tightly wrapped. Canadian bacon will keep for 3 or 4 days in the refrigerator. Cured ham will keep for a week.
Canned ham will keep for 6 months unopened in the refrigerator. After opening, leftovers will keep for a week in the refrigerator.

To keep pork longer than that, wrap meat in foil or freezer bags and store in the freezer. Ground pork keeps for 2 to 3 months; stew
meat for 3 to 4 months; roasts and steaks for 6 to 12 months.

Defrost frozen pork in the refrigerator. Steaks and chops take about 24 hours; roasts 2 to 3 days depending on the size. Bring to
room temperature for 30 minutes before cooking. To quick-thaw, separate steaks and chops and place on a microwavable platter in
the microwave oven, and defrost 7 to 11 minutes, depending on size and number, rotating platter halfway through. Place large
roasts in a baking dish and defrost for 18 to 32 minutes, depending on size; rotate dish when halfway done. Place ground pork in a
shallow baking dish, cover, and defrost 6 to 8 minutes, breaking up and turning the meat several times.

Cautions on Use:
For hypertension and overweight patients, do not take too much pork, especially lard and viscerae.

Patients with common cold, phlegm and damp-heat accumulation in the body should also avoid such food.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés vér
Properties:
Salty in flavor, mild in nature, it is related to the channels of the liver and kidney.

Functions:
Nourishes the blood.

Applications:
Pork blood can be used for old people, women and children who are growing.

Dosage and Administration:
Cook pork blood in soup.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés agyvelő
Properties:
Sweet in flavor, cold in nature, it is related to the channel of the kidney.

Functions:
Nourishes the kidneys, benefits the brain.

Applications:
Pork brain is used to treat wind syndrome of head, dizziness, and frostbite.

1. For dizziness, ringing in the ears, forgetfulness, etc., due to deficiency of yin in the liver, kidneys or the brain:

a) Boil a pork brain in water with pork and vegetables and consume the soup.

b) Stew a pork brain with 10 g. of wolfberry fruit and 10 g. of elevated gastrodia tuber for one hour. Add salt for seasoning. Consume
the food.

2. For dizziness due to deficiency of blood:

Stew a pork brain with 10 g. of dahurian angelica root and 10 g. of chuanxiong for one hour. Consume the food.

Dosage and Administration:
Cook in soup, or stew for consumption.

Before cooking pork brain, blanch it briefly to firm them, or soak in several changes of cold, acidulated water, made by adding a
small amount of vinegar or lemon juice to water.

Sauteing: Slice pork brain and dredge in flour and spices if desired. Heat butter or oil in a skillet. Saute over medium heat until
brown on each side and done in the middle.

Microwaving: Place pork brain in a casserole and cover with broth. Cook 6 to 8 minutes on High, then 10 to 12 minutes on Medium.
Drain, dredge with bread crumbs, and cook another 5 minutes on High.

Cautions on Use:
Because pork brain is high in cholesterol, seniors and even middle-agers should not consume too much or for prolonged period.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés csülök
Properties:
Sweet and salty in flavor, mild in nature, it is related to the channel of the liver.

Functions:
Tones blood deficiency, promotes milk secretion and pus discharge.

Applications:
Pork trotters are used to treat shortage of milk secretion in nursing mothers, boils and skin diseases with pus.

1. For lack of milk secretion after childbirth due to deficiency of qi and blood:

Stew several pieces of pork trotter with 5 g. of ricepaper pith for three hours. Consume the stewed food.

2. For furuncle and boils with pus due to deficiency of qi and blood:

Stew several pieces of pork trotters with 15 g. of Chinese angelica root and 15 g. of milk vetch root for three hours. Consume the
stewed food.

Dosage and Administration:
Stew for consumption.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés epehólyag
Properties:
Bitter in flavor, cold in nature, it is related to the channels of the liver, lung and large intestine.

Functions:
Clears heat, lubricates dryness, counteracts toxic effects.

Applications:
Pork gall-bladder is used for thirst, constipation, jaundice, whooping cough, asthma, diarrhea, dysentery, pink eyes, sore throat,
otitis media (infection and inflammation of the middle ear space and ear drum), boils, carbuncle swelling.

Dosage and Administration:
Cook in dishes or boil in soup.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés vese
Properties:
Salty in flavor, mild in nature, it is related to the kidney channel.

Functions:
Warms yang, nourishes the kidneys, regulates qi and promotes diuresis.

Applications:
Pork kidney is used to treat lumbago (lower back pain) resulting from kidney deficiency, frequent urination, seminal emission, night
sweat, edema, ringing in the ears and deafness of the aged.

A common recipe is to cook 50 g. of pork kidney with 15 g. of lotus seeds, 15 g. of gordon euryale seeds, 10 g. of eucommia bark
and 15 g. of walnuts for 40 minutes and consume the cooked food.

Dosage and Administration:
Cooked in dishes or in soup.

Broiling: Arrange split kidneys on skewers and brush with oil and seasonings. Place on a broiling pan 7.6 cm from the heat source.
Broil until brown on the outside but still tender on the inside, approximately 5 minutes on each side.

Microwaving: Place pork kidneys in a shallow baking dish and cook on High 11 to 12 minutes per 450 g.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertésmáj
Properties:
Sweet and bitter in flavor, warm in nature, it is related to the channel of the liver.

Functions:
Tones the liver, nourishes the blood and improves eyesight.

Pork liver also has anti-stress and nerve calming effects.

Applications:
Pork liver can be used for poor eyesight, blurred vision, night blindness, pink eye, puffiness arouond the eyes, night sweats,
withered and yellowish complexion, etc.

1. For poor eyesight or blurred vision due to deficiency of liver blood:

Boil 50 g. of pork liver with 15 g. of wolfberry fruit in water for 30 minutes. Consume the soup and eat the liver.
2. For anemia (too few red blood cells in the bloodstream):

Boil 50 g. of pork liver and 50 g. of spinach in water for 20 minutes and consume the soup and food.

Dosage and Administration:
Cook in dishes or in soup.

Microwaving: Place pork liver in a dish and cook on High for 7 to 8 minutes per 450 g.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés tüdő
Properties:
Sweet in flavor, mild in nature, it is related to the channel of the lung.

Functions:
Moistens the lungs and nourishes deficiency.

Applications:
For prolonged coughing that does not have too much sputum, or shortness of breath, or coughing blood due to deficiency of the
lungs:

a) Cut a pork lung into pieces and fry them with sesame oil. Then cook the lung pieces with water and rice to make a pork lung
porridge. Cosume the porridge.

b) Clean a pork lung, add 10 g. of almond and stew them. Consume the food.

Dosage and Administration:
Stew, fry, cook in dishes or in soup.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés csont
Properties:
Sweet in flavor, warm in nature, it is related to the channels of the liver and the kidney.

Functions:
Benefits the kidneys and the essence, strengthens bones and develops marrow.

Applications:

Dosage and Administration:
Boil in soup.

Cautions on Use:
Those with deficiency in the stomach and spleen, and with indigestion should take caution to eat pork bone.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés hasnyálmirigy
Properties:
Sweet in flavor, mild in nature, it is related to the spleen and lung channels.

Functions:
Benefits the lungs, tones the spleen, strengthens the pancreas, and lubricates dryness.

Applications:
Pork pancreas is used for cough due to lung deficiency, discharge of blood from the mouth, asthma with swelling of the lungs,
diarrhea due to spleen deficiency, shortage of milk secretion in nursing mothers, cracked skin around hands and feet, diabetes
mellitus, chronic tracheitis (inflammation of the windpipe).

Pork pancreas is often cooked together with pork stomach in soup, or together in rice to make porridge.

Dosage and Administration:
Cook in soup or in dishes or in porridge.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
Sertés bőr
Properties:
Sweet in flavor, cool in nature, it is related to the lung and kidney channels.

Functions:
Nourishes yin, clears heat, moistens dryness, benefits qi and blood, soothes the throat.

Applications:
Pork skin is a subsidiary remedy for hemoptysis (spewing of blood from some part of the respiratory tract), nasal bleeding and for
regulating menstruation.

It is also used for sore throat and dry throat due to dry lungs and deficiency of lung yin.

Dosage and Administration:
Cook by itself and add seasoning to consume. It is beneficial to add honey and consume together.

Cautions on Use:
Those who are having external symptoms should avoid consuming pork skin.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés gyomor
Properties:
Sweet in flavor, slightly warm in nature, it is related to the spleen and stomach channels.

Functions:
Tonifies consumption, strengthens the spleen and the stomach, relieves accumulated food.

Applications:
1. For weak stomach, diarrhea, poor appetite, fatique:

Cut up a clean pork stomach into pieces and boil the pieces with 100 g. of rice and 20 g. of Chinese yam. Add fresh ginger or salt
for seasoning for the porridge.

2. For stomach pain due to deficiency and coldness of the stomach and spleen, particularly if one likes warm drinks and food and
has cold limbs, vomiting clear fluids:

Stew a clean pork stomach with 10 g. of fresh ginger and 3 g. of Chinese cassia bark for two hours. Consume the pork stomach in
two servings.

Dosage and Administration:
Cook in dishes, in soup, or stew it.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Sertés sonka
Properties:
Salty in flavor, warm in nature, it is related to the channels of the kidney, spleen and stomach.

Functions:
Strengthens the spleen, improves appetite, produces and nourishes yin (body fluids), benefits the blood.

Ham also has the effects of anti-stress and nerve calming.

Applications:
Ham can be used for deficiency fatigue, nervousness, poor appetite, dysentery due to deficiency (spleen yang deficiency), chronic
diarrhea.

Dosage and Administration:
Used in sandwich, cooked in dishes, boiled in soups.

Cautions on Use:
Because of the curing process, ham, and other pork products such as bacon and gammon, are exceptionally high in sodium, and
should be eaten only in small amounts if one has high blood pressure or are following a low-salt diet.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Galamb
Properties:
Sweet and salty in flavor, mild in nature, it is related to the channels of the liver and kidney.

Functions:
Nourishes the liver and the kidneys, benefits yin and the qi (energy), drives away pathogenic winds and detoxifies.
Applications:
1. For thirst due to deficiency of yin, shortness of breath, tiredness:

Cook a pigeon in water with 20 g. of Chinese yam, 15 g. of fragrant solomonseal rhizome for one hour. Drink the soup and eat the
meat.

2. For lack of menstruation or little menstruation due to deficiency of yin of the liver and kidneys:

Place 50 g. of the burnt abdominal plates of the soft-shelled turtle and the tortoise in water and boil them first for 40 minutes. Then
put in 10 g. of oriental seeds and cook them together for another 25 minutes. Pour the soup out, put in 10 pieces of Chinese date
and boil a pigeon with the soup and the Chinese dates for another 45 minutes. Drink the soup and the meat.

3. For low voice due to deficiency of qi, shortness of breath, tiredness, lower appetite:

Cook a pigeon with 15 g. of milk vetch root and 20 g. of dangshen in water for 45 minutes. Drink the soup and eat the meat.

4. For nodules, pustules:

Boil a pigeon in water for 45 minutes and drink the soup. Or cut a pigeon into pieces and fry it. Then eat it with white wine.

Dosage and Administration:
Cook in soup, or in dishes. The Chinese like it deep-fried.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Nyúl
Properties:
Rabbit meat: Sweet in flavor, cool in nature, it is related to the channels of the spleen and stomach.

Rabbit liver: Sweet, bitter and salty in flavor, cold in nature, it is related to the liver channel.

Rabbit brain: Sweet in flavor, warm in nature.

Rabbit bone: Sweet and sour in flavor, mild in nature.

Functions:
Rabbit meat is good for general weakness. It nourishes the spleen and benefits qi, quenches thirst, cools blood and detoxifies.

Rabbit liver improves eyesight, and relieves night blindness and dizziness.

Rabbit brain possesses oxytocic action. It warms the yang and helps blood circulation.

Rabbit bone nourishes yin and detoxifies.

Applications:
1. For infirmity and strengthening of the spleen:

Prepare 200 g rabbit flesh, 30 g Chinese yam, 15 g fruits of Chinese wolfberry, 15 g dangshen and 30 g Chinese red date. Cook
together with slow fire for half an hour and serve.

2. For thirst of yin deficiency type:

Prepare a whole rabbit with hair, paws and inner viscera discarded. Cook with Chinese yam to obtain concentrated broth. Drink at
any time when thirsty.

3. For vitamin A deficiency manifesting night blindness or dermatosis, a disease of the skin:

Boil 200 ml water, add a little salt and oil. Place 2 rabbit livers sliced into thin sheets into the boiling water. Pour in a thoroughly
stirred hen's egg. When liver is well done, consume the whole soup.

Dosage and Administration:
Rabbit can be substituted for chicken in many recipes.

Wash rabbit thoroughly in cold water and pat dry with paper towel. Rabbit should always be cooked until well done. For best results,
use a meat thermometer inserted in the meatiest part of the rabbit. Internal temperatures should be as follows when the rabbit is
done:

Breasts: 76¢X C

Whole rabbit and other parts: 82¢X C
To make a visual check to see if rabbit is done, pierce it with a fork. You should be able to insert the fork with ease, and the rabbit
juices should run clear. Rabbit is thoroughly cooked when it is no longer pink inside.

To tenderize older rabbit or hare, place rabbit or hare in bowl. Pour 1 cup of vinegar over meat, then add enough to cover. Or
marinate in a mixture of beer, garlic, and other species. Cover and marinate in the refrigerator overnight.

Frying: In a plastic bag, mix together 1/2 cup (60 g) flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Add cut-up rabbit parts, a few
at a time, and shake to coat. In a large frying pan, heat cooking oil to high temperature. Add rabbit and cook, uncovered, about 10
minutes, turning to brown all sides. Reduce heat to medium-low, cover, and cook until rabbit is brown and fork tender.

Braising: Dredge cut-up rabbit in flour and spices. Heat oil in a skillet over high heat, and brown rabbit pieces on each side. Add
stock, spices, and vegetables if desired. Cover and bake in the oven at 160¢X C, or simmer over low heat on stovetop burner for 1
hour or until meat is fork tender.

Simmering: Place cut-up rabbit in a large pot or Dutch oven. Add water to cover (2 to 2 1/2 liters), 1 teaspoon salt, and 1/4 teaspoon
pepper (1 small onion; sliced, 1 bay leaf, and 3 celery tops may also be added for richer broth flavor, if desired). Cover and simmer
about 1 to 1 1/2 hours or until meat falls off bone. Remove rabbit from pan and cool. Separate meat from bones. Discard bones. Cut
rabbit into desired size pieces.

Grilling: Rub rabbit parts with oil and spices. Place meat on prepared grill with rack about 20 cm from heat source. Grill, turning
frequently and basting with marinade until fork tender.

Microwaving: In a microwave-safe baking dish, arrange 1 cut-up rabbit in a single layer, with meatier parts toward the edge of the
dish. Add broth, wine or water, spices, and vegetables. Cover and cook on High for 7 minutes, then on Low for 20 minutes, or until
the rabbit is fork tender.

Rabbit should have springy pinkish-white flesh. The most tender rabbit weighs no more than 0.9 to 1.1 kg. Hare should be under
one year of age. If meat is frozen, make sure wrapping is intact and there isn't any excess liquid, which might tell you the rabbit has
thawed and been refrozen.

Store rabbit in the coldest part of the refrigerator. Raw rabbit can be refrigerated for two days. Cooked rabbit can be refrigerated for
three days.

Freeze fresh rabbit if you do not plan to cook it within two days after purchase. Wrap rabbit parts separately in foil or freezer bags
before freezing, and label for ease in selecting just the right number of parts to thaw for a single meal. Be sure to press the air out of
the package before freezing. You may also freeze rabbit in its original wrapping. Uncooked rabbit may be kept frozen for 6 to 12
months, depending on the cut.

Cooked parts may be frozen in the same way as fresh, unless in a dish made with a sauce or gravy. In that case, pack in a rigid
container with a tight-fitting lid.

Thaw uncooked rabbit in the refrigerator or in cold water. Never thaw rabbit at room temperature. In the refrigerator, a whole rabbit
(about 1.8 kg) should thaw within 24 hours; cut-up parts require 3 to 9 hours, depending on the size and number of parts.

To thaw rabbit in cold water, leave the rabbit in its original wrapping or place it in a watertight plastic bag. Change the water often. A
whole rabbit should thaw in about 1 1/2 to 2 hours.

For quick thawing of uncooked or cooked rabbit, use the microwave. Thawing time will vary according to whether you are thawing a
whole rabbit or parts, and the number of parts frozen together. Use the Defrost or Medium-Low setting, according to the
manufacturer's directions. Turn rabbit and separate the parts as they thaw, taking care the rabbit does not begin to cook. Repeat as
needed.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

                                                            Tenger gyümölcsei


Rák

Eriocheir sinensis
Properties:
Salty in flavor, cold in nature, it is related to the channels of the liver and stomach.

Functions:
Helps blood circulation and removes blood stasis, nourishes yin amd marrow, benefits sprained muscle and promotes reunion of
fractured bones, clears away heat and induces diuresis, dissolves phlegm and hard masses.

Applications:
Crab is used to treat impairment of muscles and broken bones, scabies and scald (burnt).
Dosage and Administration:
Use crabmeat in casseroles, crab cakes, soups, salads, and other dishes, or enjoy cooked crabmeat with cocktail sauce.

To be eaten boiled, pan fried, broiled, baked, microwaved, steamed; or to be burned into charcoal and ground into powder for oral
adrninistration, or made into boluses or pills for internal use.

Before cooking, one has to clean the crab first. To clean hard-shell crab, break off the belly flap on the underside of the shell. Pull
shell off the back, starting from the rear. Remove gills from the body. Twist claws and legs off body. Crack the shell using a heavy
nutcracker or small hammer. Cut body into halves. Pick out crabmeat using a metal pick, small fork, or the pointed tip at the end of
the crab's leg.

To clean soft-shell crab, first cut off the face, using scissors. Lift the top shell and pull off and discard the gills. Pull off belly flap.

To boil live crab: Fill a large pan with 5 liters of water and bring to a rapid boil. One at a time, plunge the crab head-first into the
boiling water. Reduce heat and simmer 5 to 10 minutes for small crabs, 15 to 20 minutes for large crabs. Immerse crabs in cold
water for a few seconds when done so they don't overcook.

Pan-frying soft-shell crab: Rinse prepared or thawed frozen crab in cold water. Dredge in flour or cornmeal and seasonings and
shake off any excess. Heat oil or butter in frying pan until hot. Add crab and brown on each side for four to five minutes, turning
once.

Broiling crab legs: Thaw frozen crab legs. Cut each leg shell down both sides with a sharp knife. Remove top of shell, leaving meat
in the bottom. Place bottom shells in a shallow baking pan and brush with butter or oil, seasonings, and lemon juice. Place under
broiler for four to five minutes, just until heated through.

Baking crab legs: Place whole cracked legs in a shallow baking pan. Brush with butter or oil, seasonings, and lemon juice. Bake at
180¢X C for about eight minutes.

Microwaving crab legs: Wrap whole or split crab legs in a damp paper towel and cook on high for about two minutes.

When used externally, it is to be mashed or dried over a fire and pounded into powder and applied to the affected part after being
mixed with water.

Quality crab is easy to recognize. Fresh cooked crab smells fresh, with no hint of ammonia odor. The freshest crabs are alive and
frisky. Ask how long they have been in the tank, and choose crabs that have been there less than a week. Discard any crab that
dies before you can cook it. Fresh cooked crab has a bright red shell. Any exposed meat should be white and moist, not dried out or
yellow.

Put live crab in a bowl, cover with wet paper towels, and keep in the refrigerator for no more than 12 hours. Fresh cooked crab is
best eaten the same day you buy it but will keep safely in the refrigerator for up to two days.

Keep pasteurized crabmeat in the refrigerator for up to six months but not for longer than four days after opening the package.

To freeze crabmeat, wrap it carefully in freezer paper or plastic and over-wrap with a plastic bag. Store for up to two months.

To thaw, place the crab in the refrigerator overnight. To thaw more quickly, wrap crab in waterproof plastic and place in a sink with
cool running water, allowing about 30 minutes per 454 grams. For fastest thawing, use the defrost cycle of your microwave. Place
crab in a shallow microwave-safe bowl, defrost three to five minutes per 227 g, then allow to stand for three minutes.

Cautions on Use:
Precaution should be taken by patients who manifest the symptoms of exterior syndrome, or deficiency-cold of the spleen and
stomach or chronic diseases due to pathogenic wind.

Being easy to go bad, crabs should be eaten fresh.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tintahal
Properties:
Sweet and salty in flavor, mild in nature, it is related to the liver and kidney channels.

Functions:
Nourishes the liver and kidneys, benefits yin and enhances blood.

Applications:
1. For nourishing puerpera (a lying-in woman) and promoting milk secretion:

Treat a cuttlefish by discarding its external membrane and inner bone. Also treat a hen as usual. Simmer both in water and add
some salt, fresh ginger and other flavourings. Consume in 2-3 meals.

2. For amenorrhea (abnormal stoppage of the menstrual periods):
Cook a treated cuttlefish with 10 pieces of peach nut. Drink the soup and eat the fish.

3. For epigastric pain due to peptic ulcer (an ulcer in the wall of the stomach or duodenum resulting from the digestive action of the
gastric juice on the mucous membrane):

Clinical reports reveal that the bone of cuttlefish, when applied with fritillary bulb in a ratio of 85:15 in powder form, yields very
satisfactory results in peptic ulcer. The dosage is 2-5 g, three times a day before each meal.

Dosage and Administration:
Cook in dishes or in soup.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Béka
Properties:
Sweet in flavor, cool in nature, it is related to the channels of the spleen, stomach and bladder.

Functions:
Treats deficiency syndrome and benefits the stomach, induces diuresis and reduces edema, clears away heat and toxic materials.

Applications:
Frog meat is used by the Chinese to treat consumptive fever, general edema, malnutrition of children due to impairment of the
spleen and stomach, hydrops (recurrent vertigo accompanied by ringing in the ears and deafness), dysphagia (difficulty in
swallowing), dysentery, herpes simplex of children.

Dosage and Administration:
To be decocted, eaten boiled or stir-fried.

It can be used as an ingredient of boluses, pills or powder, or mashed for external application.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Lepényhal
Hippoglossus hippoglossus
Applications:
For deficiency of spleen-pancreas qi:

If the deficiency is severe, small amounts of halibut prepared in a soup or congee may be helpful.

Dosage and Administration:
Frozen halibut should be cooked without thawing as it tastes fresher than thawed fish. The secret to successful halibut cookery is to
not overcook. Whichever of the following cooking methods you choose, your halibut will be cooked when the flesh becomes opaque
but is still moist and can easily be pierced with a fork.

Baking: Place halibut in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and
season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 230¢X C oven until done, about 10 minutes for
each 2.5 cm of thickness.

Broiling: Rinse halibut fillets or steaks and pat dry with a paper towel. Place fish on a rack above a baking dish, and brush with
melted butter or oil. Preheat broiler and adjust oven rack so fish is 7.6 to 10 cm from the element. Broil, turning once, until fish is
opaque but still moist in the center, about 6 to 10 minutes, depending on size of the fish.

Grilling: Halibut fillets or steaks may be placed directly on a greased grill; Greenland turbot should be supported by perforated
aluminum foil. Grill 10 to 15 cm above prepared coals or fire. Baste with butter, oil, or marinade and close hood of grill. Cook until
fish is opaque and moist on the inside, about 6 to 8 minutes for fish less than 2.5 cm thick, and 10 to 15 minutes for fish larger than
2.5 cm thick.

Pan frying: Coat halibut with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot
butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 eight minutes.

Deep frying: Pour oil into a wok or deep fryer; it should be at least 3.8 cm deep, and the cooker should be less than half full of oil.
Heat oil to 190¢X C, using a thermometer to monitor temperature. Cut boneless strips into similar sized pieces about 3.175 to 3.8
cm thick. Dip in batter, drain, and then slip pieces into hot oil. Cook until brown, 2 to 3 minutes.

Poaching: Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip the halibut in, then cover pan and
keep liquid at a simmer for about 8 minutes per 2.5 cm of thickness.

Quality halibut is easy to recognize. It smells fresh, like the ocean, and has firm white flesh. Keep halibut cool on the trip from the
market to your house. Never let it stay unrefrigerated for long.

To store halibut, remove the packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in
its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest
part of the refrigerator. Halibut will store well this way for up to two days.

When well-wrapped, halibut can be frozen for up to two months in a refrigerator freezer and three to four months in a deep freeze.
Use lined freezer paper, and wrap the fish tightly from head to tail with at least two layers of paper.

To thaw slowly, unwrap the fish, place in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the
whole fish (wrapped in a watertight bag) in a sink with cool running water, allowing about 30 minutes per 450 g. For fastest thawing,
use the defrost cycle of your microwave, allowing two to five minutes per 450 g, with equal standing time in between zaps (as one
minute defrost to one minute resting).
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Medúza
Scyphozoan medusae
Properties:
Salty in flavor, mild in nature, it is related to the lung and large intestine channels.

Functions:
Clears heat, eliminates sputum and softens hard masses, clears accumulated food and promotes digestion, moistens intestines and
relieves constipation, nourishes yin and quenches thirst.

In animal experiments, jellyfish has been shown to lower blood pressure.

Applications:
1. For hypertension with constipation:

Decoct 50 g jellyfish, 4 pieces of water chestnut together for 20 minutes. Consume the whole decoction.

2. For bronchitis with yellow thick phlegm and coughing:

Simmer 100 g jellyfish, 50 g water chestnut. Discard the jellyfish and drink the solution with the water chestnut.

3. For promoting lactation:

Rinse 200 g lettuce and cut into chips. Cut 50 g jellyfish into filaments. Dip both into boiling water for 2 minutes. Place in a dish and
add monosodium glutamate, soybean sauce, sesame oil, vinegar and fresh ginger filaments. Mix thoroughly and serve as a side
dish. This can be used twice a day for several days.

Dosage and Administration:
Cooked in dishes or in soup; or consumed as cold dish.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tengeri alga
Properties:
Salty in flavor, cold in nature, it is related to the liver and kidney channels.

Functions:
Eliminates phlegm, softens hard masses, induces diuresis (increased excretion of urine), alleviates edema (excess accumulation of
serous fluid in connective tissue or in a serous cavity), and expels pathogenic heat.

It has the same functions and applications as those of seaweed and they are therefore often used in mutual reinforcement.

Applications:
1. Treats goiter, scrofula (tuberculosis of lymph nodes especially in the neck), painful and swollen testis, etc.:

Salty in taste and cold in nature, this food-herb can soften hard masses, eliminate phlegm and resolve masses.

a) Goiter (enlargement of the thyroid gland):

It is often used in combination with tendrilleaf fritillary bulb (Bulbus Fritillariae Cirrhosae), etc., e.g., Haizao Yuhu Tang.

b) Scrofula (swellings of the lymph nodes of the neck):

The food-herb is often used in combination with selfheal spica (Spica Prunellae), Zhejiang figwort root (Radix Scrophulariae),
weeping forsythia fruit (Fructus Forsythiae), etc., e.g., Neixiao Luoli Wan.

c) Painful and swollen testis:

This food-herb is used in combination with tangerine seed, chinaberries (Fructus Meliae Toosendan), etc., e.g., Juhe Wan.
2. Treats beriberi with edema of the foot, edema of any other part of the body, etc.:

This food-herb can induce diuresis and alleviate edema.

This food-herb can be used together with dampness-removing herbs such as oriental water plantain rhizome (Rhizoma Alismatis),
etc.

3. Treats primary hypertension:

Use 60 g kelp, 150 g mung bean. Boil together and add some brown sugar. Serve as tea.

Dosage and Administration:
Kelp is used in soups and stews, stir-fried with vegetables, or cooked with beans or grains. It cooks quickly and dissolves in
longer-cooking dishes. It contains a natural glutamic acid, a tenderizer that helps beans cook quickly and makes them more
digestible. It also contains alginic acid, a substance used as a thickening and stabilizing agent in food production. Kelp can be
pre-soaked or added dry to foods with liquids. Kelp absorbs up to five times its weight in liquid.

Dehydrated kelp should be stored in an airtight container in a dark, dry place. Cooked kelp should be kept under refrigeration.

Cautions on Use:
Pregnant women are contraindicated to kelp administration.

Reference Materials:
'Other Medical Records of Famous Physicians' :

"12 types of edema, goiter, qi stagnation syndromes, scrofula and boils."

'Annotation on Shen Nong's Herbal Classic' :

"Kelp can soften hard masses and cause laxation with its salty taste and remove heat and resolve masses with its cold nature. Li
Dongyuan said: 'Goiter as hard as a stone cannot be removed without this herb. This is because it can soften hard masses with its
salty taste.' To check in detail, we can find its tastes, natures, functions and indications are roughly the same as those of seaweed."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Homár
Properties:
Sweet and salty in flavor, warm in nature, it is related to the kidney channel.

Functions:
Tones kidneys, strengthens yang (male energy), transforms sputum, improves appetite.

Applications:
Lobster is used for impotence, itch, symptoms manifesting from sputum fire, pain in tendons and bones.

Dosage and Administration:
Lobster can be killed like crab, by cooking in boiling water. To kill a lobster quickly and humanely, another method involves cutting
its head in half. With a sharp knife, stab the head just behind the eyes, bringing the knife through to the cutting board, then pressing
it forward to divide the head.

To prepare for boiling, kill the lobster and split it lengthwise. Remove the stomach sac and pull out the intestinal vein. Scoop out the
tomalley and roe, and rinse under cold water. To prepare frozen lobster tail, defrost, then cut the inner edges of the under-shell with
a pair of scissors. Clip off the fins, pull back the shell and discard. Bend the tail back to crack the joints. Rinse with cold water.

Boiling: Fill a large pan with at least 3.80 liters of water plus another liter for each additional lobster and bring to a rapid boil. One at
a time, plunge live or prepared lobsters headfirst into boiling water. Reduce heat and simmer five minutes for a 567 g lobster plus
two minutes for each additional 454 g.

Broiling: Place whole, cooked lobster (or lobster tail) meat-side-up in a broiler pan. Brush with lemon and oil or melted butter. Place
10 cm from heating element or flame and broil until meat is heated through. Follow the same method to cook raw lobster tails,
except broil tail-side-up for four minutes, then turn, brush with butter or oil, and broil until meat is opaque (four to five minutes).

Baking: Kill the lobster, split it lengthwise, and remove the sand-colored grain sac from each side of its head. Twist off claws. Heat
oven to 200¢X C. Place claws on a shallow baking pan and cook about eight minutes. Remove pan from the oven, then add lobster
halves flesh side up. Brush with lemon juice and oil or melted butter and cook for an additional ten minutes.

Steaming: Place 2.5 to 5 cm of water in a large pot and bring to a boil. Put the whole, live lobsters (or kill them first by splitting the
head) in the pot and steam for about five minutes. Use the cooking liquid as base for a sauce.

Soups or stews: Boil lobster lightly--the meat should not be fully cooked. When cool, crack shells and remove meat, tomalley, and
coral. Break up shells with a hammer and boil them in water to form a savory broth. Strain the broth to remove shells, then add
vegetables, herbs, and spices. Add lobster meat during the final few minutes of cooking.

Picking quality lobster is easy. Fresh-cooked lobster smells fresh, with no hint of ammonia odor. The freshest lobsters are alive and
frisky; their tails curl up or flap rather than hang down when they are picked up. Ask how long the lobster has been in the tank and
choose those that have been there less than a week. Discard any lobster that dies before you cook it. Fresh-cooked lobster has a
bright red shell. Any exposed meat should be white and moist, not dried out or yellow.

Wrap live lobster in several sheets of wet newspaper and keep in the refrigerator, wetting the paper again if it dries out. Fresh
lobster is best cooked and eaten the same day you buy it; store for no more than a few hours on a bed of ice in the refrigerator.

To freeze, wrap lobster meat in freezer paper or plastic, then over-wrap with a plastic bag. Store for up to two months.

To thaw, unwrap lobster, place in a covered bowl or pan and let thaw in refrigerator overnight. To thaw more quickly, wrap lobster in
waterproof plastic and place in a sink with cool running water, allowing about 30 minutes per 454 g. For fastest thawing, use the
defrost cycle of your microwave allowing three to five minutes per 227 g. Let stand for three minutes.

Cautions on Use:
Live lobsters should be kept in damp hessian bags, as they drown if kept in water for too long.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kék kagyló
Properties:
Salty in flavor, warm in nature, it is related to the channels of the liver and kidney.

Functions:
Nourishes the liver and kidneys, benefits semen, warms the body, nourishes and helps blood circulation, relieves goiter and lumps.

Mussels is an often used diet in Chinese healthy recipe for its notoriously nourishing effects to kidneys and liver. However, it should
be consumed for a long period before the effects are manifested.

Applications:
Mussel is used for deficiency fatigue, skinniness, dizziness, night sweats, impotence, lumbago (lower back pain), vomiting of blood,
vaginal bleeding and discharge, goiter, hernia (a protrusion of an organ or part through connective tissue or through a wall of the
cavity in which it is normally enclosed) and abdominal obstructions.

1. For dizziness, headache, night sweats, lumbago, etc., due to dificiency of the liver and kidneys:

Boil mussels in water and drink the soup and consume the mussels.

2. For vaginal bleeding and discharge:

Stew mussels with pork.

3. For lumbago, impotence, dripping urine, etc., due to deficiency of kidney yang:

Soak mussels in rice wine and then cook it with Chinese chive, or stew mussels with a couple of sparrows.

Dosage and Administration:
Inspect mussels to make sure they are tightly closed. Just before cooking, clean wild mussels by scrubbing with a stiff brush and
pulling off the beard with a quick tug. Cultivated mussels need only be rinsed in cold water. To remove meat, either steam open or
pry shells open and pick out meat.

Steaming: Place 0.635 cm water (wine and seasoning optional) in the bottom of a large pan, and add mussels. Bring water to a boil,
reduce heat, and simmer until shells open (four to five minutes). Throw away mussels that don't open. Serve mussels in bowls with
broth.

Pan-frying: Heat frying pan, then add butter or oil. Add mussel meat and saute until brown, about two to three minutes.

Quality mussels are easy to recognize. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If
the mussel is slightly open (no more than 0.635 cm), tap the shell, and a healthy mussel will close it within 30 seconds.

Refrigerate mussels in a bowl, and cover with a damp towel. Never store mussels in water or in an airtight container--either method
will kill them. Mussels should be cooked as soon as possible, but keep for up to a week.

To freeze, remove mussel meat from shells and wrap in freezer paper or plastic, then over-wrap with a plastic bag. Store for up to
two months.

To thaw, place mussels in refrigerator overnight. To thaw more quickly, wrap mussels in waterproof plastic and place in a sink with
cool running water, allowing about 30 minutes per 454 g. For fastest thawing, use the defrost cycle of your microwave allowing 3 to
5 minutes per 227 g. Let stand for 3 minutes.
Cautions on Use:
Mussels can contain toxins that are not destroyed by cooking.

Reference Materials:

Toxic or Side Effects:
Mussels can contain toxins that are not destroyed by cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Polip
Properties:
Sweet and salty in flavor, cold in nature, it is related to the liver and kidney channels.

Functions:
Stabilizes and obstructs, benefits qi (energy) and the blood, nourishes muscles, benefits the liver and the kidneys.

Applications:
Octopus is used for energy deficiency, blood deficiency, chronic skin eruptions that fail to heal.

Dosage and Administration:
To prevent a minor skin rash, use rubber gloves when handling raw octopus. If the octopus hasn't been cleaned, cut off the top of
the head, scoop out and discard the interior, cut off the beak, and separate the tentacles from the head.

Octopus flesh is tough and chewy. The secret to successful octopus cookery is to marinate or precook it to tenderize the meat.

To marinate, rub octopus with grated daikon radish, slice thin, and marinate in mirin and soy sauce for one to two hours.

To precook, bring a pan of salted water to a boil. Put octopus in boiling water, turn down heat, and simmer until the skin can be
peeled, about 30 to 60 minutes. Remove from heat and led stand in cooking water until cool.

Baking: Cut precooked octopus into 7.6 to 10 cm lengths and place in a greased baking pan. Brush with melted butter or oil and
season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 230¢X C oven 10 to 20 minutes.

Broiling: Cut precooked octopus into 7.6 to 10 cm lengths and dredge in crumbs, or cornmeal or flour coating. Preheat broiler and
adjust oven rack so octopus is 10 cm from the element. Broil, turning once, until coating is brown and crispy and octopus is warmed
through.

Deep frying: Pour oil into a wok or deep fryer; it should be at least 3.8 cm deep, and the cooker should be less than half full of oil.
Heat oil to 190¢X C, using a thermometer to monitor temperature. Cut precooked octopus into 7.6 to 10 cm pieces. Dip pieces in
batter, drain, then slip them into hot oil. Cook until brown, two to three minutes.

Stewing: Cut precooked octopus into 7.6 to 10 cm lengths and stew in red wine, with herbs and spices, for two hours. During the last
30 minutes, add vegetables.

Most octopus has been frozen and thawed. It should be free of any off odor.

To store thawed octopus, unwrap, place in a bowl covered with a wet paper towel, refrigerate, and prepare it to be eaten the same
day. Store frozen octopus in its original wrappings in the freezer for up to two months.

To thaw, unwrap, place octopus in a bowl or pan, cover, and let thaw overnight in the refrigerator. To thaw more quickly, wrap
octopus in waterproof plastic and place in a sink with cool running water, allowing about 30 minutes per 450 g. For fastest thawing,
use the defrost cycle of your microwave, allowing two to five minutes per 450 g, with equal standing time in between zaps.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Osztriga
Properties:
Sweet and salty in flavor, mild in nature, it is realted to the liver channel.

Functions:
Nourishes yin and blood, clears heat and removes dampness.

Oyster is an excellent nutrient for deficiency of vital essence. Its shell is a sedative and antacid.

Applications:
1. For general weakness and infirmity:

Use 200 g oyster flesh, to which 50 g corn starch (or sweet potato starch) is added. Add some fresh water to form a paste. Add
some little pieces of fresh garlic with green leaves (garlic clove may be used when fresh ones not available). Fry in oil until brown.
Add flavoring sauce and serve. This may be served once daily.
2. For nervousness:

100 g oyster flesh treated as above. Boil oyster paste in water. Add salt and ginger and serve.

3. For night sweat, insomnia:

Wrap 15 g powdered oyster shell with gauze. Boil in 1,000 ml water under slow fire until only 400-500 ml water is left. Use the
decoction as one would tea.

4. For loss of appetite, ejaculation (a sudden discharging of semen) and night sweat:

Mix equal amount of oyster shell powder and wheat bran. Cook 200 g pork. With its broth, swallow 3 g of the mixed powder.

Dosage and Administration:
Oysters are shucked and eaten raw, cooked, canned, or smoked; small quantities are frozen.

When eaten raw, rinse the oyster, remove the top shell, and eat with lemon.

The Chinese generally prefers to eat oysters cooked or in soup.

Inspect oysters to make sure they are tightly closed. To clean, rub the shells with a stiff brush under cold running water.

To shuck, hold the oyster cup flat side up with a glove or several paper towels. Insert an oyster knife or can opener (never a sharp
knife), into the small opening near the hinge. Twist to open. Once the hinge gives, slide the knife along the top shell to sever the
muscle. Take off the top shell and pick out any grit or pieces of broken shell. If the oyster is very gritty, hold the oyster and bottom
shell under running water. Serve raw on crushed ice.

Buy live oysters in their shells. Shelled oysters should be plump and creamy-grey in color.

Grilling: Place live oysters flat-side-up directly on the grill, 15 cm above the coals. Oysters are done when the shells pop open, in
about three minutes.

Pan frying: Heat frying pan, then add butter or oil. Dredge shucked oysters in flour or cornmeal with herbs and spices, if desired.
Place oysters in the pan and saute until brown, two to three minutes.

Deep frying: Pour oil into a wok or deep fryer; it should be at least 3.8 cm deep, and the cooker should be less than half full of oil.
Heat oil to 190¢X C, using a thermometer to monitor temperature. Dip oysters in batter, drain, then slip them into hot oil. Cook until
brown, two to three minutes.

Steaming: Place 0.635 cm water or beer (seasoning optional) in the bottom of a large pan. Add scrubbed live oysters, flat side up.
Bring water to a boil, reduce heat, and simmer until shells open (six to eight minutes). Throw away oysters that don't open. Serve
oysters in bowls with broth.

Quality oysters are easy to recognize. Fresh oysters smell clean, like the ocean. The shells of live oysters are tightly sealed.

Refrigerate live oysters on a platter or cookie sheet, flat side up, covered with a damp towel. Although they should be cooked as
soon as possible, they will keep this way for up to a week. Oysters should not be stored in water or in an airtight container as these
methods will kill them.

Refrigerate shucked oysters and eat them the same day they are purchased.

Cautions on Use:
Oyster can contain toxins that are not destroyed by cooking.

Reference Materials:

Toxic or Side Effects:
Oyster can contain toxins that are not destroyed by cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tengeri hínár
Sargassum
Properties:
Salty in flavor, cold in nature, it is related to the liver and kidney channels.

Functions:
Eliminates phlegm and softens hard masses as well as induces diuresis (an increased excretion of urine) and alleviates edema
(excess accumulation of serous fluid in connective tissue or in a serous cavity).
Applications:
Seaweed has long been used to treat a wide variety of ailments, including goitre, scrofula, bronchitis, constipation, colds, arthritis
and rheumatism.

1. Treats goitre, scrofula (tuberculosis of lymph nodes especially in the neck), painful and swollen testis, etc.:

Salty in taste and cold in nature, this food-herb can soften hard masses, eliminate phlegm and resolve masses.

a) Goiter (enlargement of the thyroid gland):

It is often used in combination with kelp, tendrilleaf fritillary bulb (Bulbus Fritillariae Cirrhosae), etc., e.g., Haizao Yuhu Tang.

For simple goiter, one can also use the following recipe of only seaweed. Boil 50 g seaweed, after thoroughly rinsed, under slow fire
until half of the original water volume is evaporated. Drink once a day for several months.

b) Scrofula (swellings of the lymph nodes of the neck):

The food-herb is often used in combination with selfheal spica (Spica Prunellae), Zhejiang figwort root (Radix Scrophulariae),
weeping forsythia fruit (Fructus Forsythiae), etc., e.g., Neixiao Luoli Wan.

Or, use seaweed and kelp, each 20 g, caroway seeds 5 g. Boil together in water under slow fire and drink daily for a considerable
period of 3-4 months.

c) Painful and swollen testis:

This food-herb is used in combination with tangerine seed, kelp, chinaberries (Fructus Meliae Toosendan), etc., e.g., Juhe Wan.

Or, use the recipe with seaweed, kelp, and caroway seeds mentioned in b) above.

2. Treats beriberi (a deficiency disease marked by inflammatory or degenerative changes of the nerves, digestive system, and
heart) with edema of the foot, edema of any other part of the body, etc.:

This food-herb can induce diuresis and alleviate edema.

This food-herb can be used together with dampness-removing herbs such as oriental water plantain rhizome (Rhizoma Alismatis),
etc.

3. Treats chronic bronchitis:

Cut 100 g seaweed and cook for 15 minutes. Use as a sidedish, either with sugar or vinegar and other seasoning. It can be applied
for a long time.

Dosage and Administration:
10-15 g.

Decoct for oral administration.

Cautions on Use:
Traditionally, this food-herb has been considered to be against licorice, but clinically the two herbs have often been used in
combination.

Seaweed is a particularly rich source of iodine, a substance that is thought by some dermatologists to worsen skin conditions such
as acne.

The high sodium content of seaweed may make it unsuitable for anyone on a low sodium diet.

Reference Materials:
'Shen Nong's Herbal Classic' :

"Scrofula, goiter, subcervical nodes, carbuncles with swelling, masses in the abdomen, hernia, borborygmi (intestinal rumbling
caused by moving gas) in the upper, middle or lower abdomen, 12 types of edema in the lower part of the body.

Other functions: Dissolving and eliminating qi stagnation."

'The Compendium of Materia Medica' :

"Seaweed can cause laxation with its salty taste and purge heat and induce diuresis with its cold nature. It can remove hard masses
of goiter, subcutaneous nodes and deep-rooted carbuncles and eliminate damp-heat of edema, beriberi, fluid retention syndrome
and phlegm-qi stagnation syndrome so as to discharge pathogenic factors via urination."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
Cápa
Properties:
Shark meat: sweet and salty in flavor, mild in nature, it is related to the spleen channel;

shark fin and bone: sweet in flavor, mild in nature, they are related to the spleen channel.

Functions:
Shark meat, nourishes the blood and the qi (energy);

shark fin, benefits appetite.

Applications:
For fatigue, skin eruptions and carbuncles that fail to heal due to deficiency of blood and qi:

Cook shark meat or shark fin in soup by itself or with other herbs that invigorate qi and blood, such as dangshen, milk vetch root,
Chinese yam, Chinese dates, etc.

Dosage and Administration:
Sharks must be bled immediately after they are caught, or the meat takes on an ammonia taste. Most shark is properly treated. A
slight ammonia smell can be eliminated by soaking the meat in buttermilk or lemon juice for 30 minutes.

Cut out any dark meat before cooking shark. Leave any skin attached, as it helps retain moisture during cooking.

The secret to successful shark cookery is do not overcook. Whichever of the following cooking methods you choose, your shark will
be cooked when its flesh becomes opaque, yet is still moist on the inside.

Baking: Place shark in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and
season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 230¢X C oven until done, about 10 minutes per 2.5
cm of thickness.

Grilling: Place fillets or steak chunks on skewers directly on a greased grill, 10 to 15 cm above prepared coals or fire. Baste with
butter, oil, or marinade. Cook until opaque and moist on the inside, 6 to 8 minutes.

Broiling: Place fillets skin-side-down on a well-greased baking pan. Pour in enough stock to cover the bottom of the pan. Brush top
of fish with butter or oil. Broil under preheated broiler 10 to 12 cm from heat. Do not turn, but baste several times. Cook until opaque
and moist on the inside, 6 to 10 minutes.

Pan frying: Fry shark in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist
on the inside, 4 to 8 minutes.

Stir-frying: Cut shark steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry gently and briefly in hot oil before
adding to your favorite stir-fried vegetables.

Poaching: Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip shark in, then cover pan and keep
liquid at a simmer for about 8 minutes per 2.5 cm of thickness.

Steaming: Place shark on a greased perforated rack over 2.5 to 5 cm of rapidly boiling water. Cover with a tight-fitting lid and keep
water at a constant boil through cooking time, 8 to 10 minutes per 2.5 cm of thickness of the fish.

Quality shark is easy to recognize. Fresh shark should not have a strong ammonia smell; however, a slight ammonia smell is
acceptable. Fresh shark flesh will give slightly when you press it with a finger, then spring back into shape. When choosing shark
steaks or fillets, whether they're fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep shark cool on the
trip from the market to your house. Never let it stay unrefrigerated for long.

To store shark, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its
own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part
of the refrigerator. Shark will store well this way for up to two days.

When well-wrapped, shark can be frozen for up to two months in a refrigerator and three to four months in a deep-freeze. Use lined
freezer paper, and wrap fish tightly with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for
24 hours in the refrigerator. To thaw more quickly, place the whole fish (in a waterproof plastic bag) in a sink with cool running water,
allowing about 1/2 hour per 454 g. For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per 454 g
with equal standing time in between zaps.

Cautions on Use:
Nearly all fish contain trace amounts of methyl mercury, some more than others. In areas where there is industrial mercury pollution,
mercury levels in the fish can be quite elevated. In general, however, methyl mercury levels for most fish are very low. However,
shark and some other large predatory fish can contain methyl mercury levels in excess of the US Food and Drug Administration's
(FDA's) 1 part per million (ppm) limit.
The FDA has advised pregnant women, women who could become pregnant, and nursing mothers to avoid fish that contain high
amounts of methyl mercury, specifically shark, swordfish, king mackerel, and tilefish. Regular consumption of methyl mercury
contained in these fish can harm the child's developing nervous system and may pose risks to the mothers as well. The FDA
advises that other fish are permissible for pregnant and nursing women as part of a healthful diet. The agency suggests an
acceptable level of 270 grams per week of cooked fish (a typical serving size of fish is from 90 to 180 grams). Permissible fish
include shellfish, canned fish, smaller ocean fish or farm-raised fish. It is important to eat a variety of different species, rather than
just one type of fish, in order to reduce the risk of methyl mercury consumption.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Cápa uszony
Properties:
Sweet in flavor, mild in nature, it is related to the spleen channel.

Functions:
Benefits appetite.

Applications:
For fatigue, skin eruptions and carbuncles that fail to heal due to deficiency of blood and qi:

Cook shark fin in soup by itself or with other herbs that invigorate qi and blood, such as dangshen, milk vetch root, Chinese yam,
Chinese dates, etc.

Dosage and Administration:

Cautions on Use:
A report run by the Associated Press on July 31, 2002, has WildAid claiming a study conducted by Chula Unisearch, a testing
laboratory of Chulalongkorn University, Thailand, which showed that 15 of the 45 randomly purchased shark fins in Bangkok had
more mercury than is considered safe for humans by the Thai Food and Drug Administration.
One sample had a mercury concentration seven times the FDA limit, according to the study, which was partially funded by WildAid.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Garnélarák
Properties:
Sweet and salty in flavor, slightly warm in nature, it is related to the channels of the liver and kidney.

Functions:
Tones kidneys, strengthens yang (male energy), promotes milk secretion, draws out poison, is anti-stress and nerve calming.

Applications:
Shrimp is used for impotence, shortage of milk secretion, erysipelas (acute febrile disease associated with local inflammation of the
skin), carbuncle, ecthyma (skin eruption that consists of large pustules).

1. For impotence, seminal emission, frequent or uncontrolable urination due to deficiency of the kidneys:

Stir fry shrimps with Chinese chive. Add salt as seasoning.

2. For lack of milk secretion after childbirth:

Consume stir-fried shrimps with rice liquor or pork trotter soup.

3. For weakness, unerrupted measles:

Grind cooked shrimps into powder and consume it.

Dosage and Administration:
Wash shrimp and pat dry with a paper towel.

Shrimp can be cooked with heads and shells on, or peeled. Cooking shrimp in their shells seals in flavor and juices, but then they
must be peeled by diners at the table, a messy job you may want to avoid. If you prefer to cook them peeled, twist off the heads,
then, running your finger along the abdomen, lift off the shells.

Shrimp have edible sand veins, actually digestive sacs, that run along their backs. Most smaller shrimp are only peeled, but larger
shrimp look more attractive deveined. If you wish to devein a peeled shrimp, run a sharp knife along the vein, then rinse under cold
water to remove the vein and any grit. To devein a shrimp with the shell on, cut through the shell along the vein, then lift the vein out
with a toothpick.

Brining shrimp removes excess water and gives shrimp a crunchy texture. To brine shrimp, dissolve salt and sugar in hot water. Add
a tray of ice cubes and stir. Place shrimp in the cold solution and soak 30 minutes for peeled shrimp, or 60 minutes for shrimp with
shells on.
Shrimp cook very quickly and toughen with heat. The secret to successful shrimp cookery is to not overcook them. Cook shrimp at
the last minute and serve them hot.

Pan frying: Rinse shrimp and pat dry with paper towels. Heat a frying pan until hot and add oil. Add shrimp, making sure they are not
crowded in the pan, and fry, turning occasionally, for 4 to 8 minutes, depending on size. Shrimp are done when they are opaque in
the center.

Deep frying: Pour oil into a wok or deep fryer; it should be at least 3.8 cm deep, and the cooker should be less than half full of oil.
Heat oil to 190¢X C, using a thermometer to monitor temperature. Dip peeled shrimp in batter, drain, then slip them into hot oil.
Cook until brown, 2 to 3 minutes.

Simmering: Pour enough cooking liquid (water or broth and herbs or spices) in pan to cover shrimp. Bring to a boil, add shrimp, and
reduce heat. Simmer until shrimp are opaque in the center, 3 to 6 minutes, depending on size and whether or not they have been
peeled.

Grilling: If shrimp are small, string them on a skewer, then place them 10 cm above prepared hot coals or fire. Cook until opaque
and moist on the inside, 3 to 4 minutes.

Broiling: Place aluminum foil on a baking pan and spread shrimp on top. Place 10 cm from the heat and broil 2 minutes on each
side.

Because most shrimp have been frozen and deteriorate quickly after they've thawed, they stay fresher if you buy them still frozen.

When purchasing thawed shrimp, be sure that they smell fresh, without the slightest hint of ammonia. Shrimp should have unstained
shells, with no black spots along the sides, a condition called melanosis.

Some shrimps have been dipped in sodium bisulfite or sodium tripolyphosphate to improve appearance and extend shelf life. If you
are concerned about these additives, ask your fish seller to show you the box the shrimp were received in.

To store thawed shrimp, unwrap, place them in a bowl covered with a wet paper towel, refrigerate, and prepare and eat them the
same day. Frozen shrimp can be stored in its original wrappings in the freezer for up to two months. Take out and use shrimp as
you need them, then reseal the bag and return it to the freezer.

To thaw, unwrap, place shrimp in a bowl or pan, cover, and let thaw overnight in the refrigerator. To more quickly, wrap shrimp in
waterproof plastic and place them in a sink with cool running water, allowing about 1/2 hour per 454 g. For fastest thawing, use the
defrost cycle of your microwave, allowing 2 to 5 minutes per 454 g, with equal standing time in between zaps.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Csiga
Properties:
Sweet and salty in flavor, cool in nature, it is related to the liver and bladder channels.

Functions:
River snail is beneficial to expel excess and evil fluid in the body and is used as a diuretic. Since it is cool in nature, it relieves heat,
fever and thirst. It also clears eye, intoxifies.

Applications:
Snail is often applied in icteric diseases (relating to, or affected with jaundice), edema, thirst, hemorrhoids, bloody stool, red eyes
and topically applied for boils and carbuncles.

1. For jaundice and dysuria (painful or difficult urination):

Use 10-20 large river snails, use clean fresh water to eliminate the mud. Take out the flesh and mix with some millet wine. Boil in
150 ml water, serve once daily.

2. For the tipsy:

Simmer 20 river snails, treated as above. Add some Chinese onion and fermented soybeans. Boil for 15 minutes and drink the
soup.

3. For dysentery (inflammation of the intestines):

Dry the flesh from river snail under the sun. Bake it to brown, decoct, and serve 9 g, three times daily.

Dosage and Administration:
Cooked in dishes or in soup.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
                                          Magok
Keserű mandula
Properties:
The whole apricot fruit is sour, sweet in flavor, warm in nature;

the nut is bitter in flavor, slightly warm and slightly toxic in nature, it is related to the lung and large intestine channels.

Functions:
Moisturizes the lung, relieves asthma, arrests coughing and dyspnea (difficult breathing) and relaxes the bowels to relieve
constipation.

Applications:
1. Treats coughs and dyspnea (shortness of breath):

Entering the lung channel, being so bitter as to be lowering and with its dredging, lubricating, opening and clearing properties, this
food-herb can ventilate the lungs while sending down adversely rising lung-qi to such an extent as to arrest coughing and relieve
dyspnea, so it is a major food-herb for the treatment of coughs and dyspnea. It can be used for a large variety of ailments with
coughs and dyspnea when it is used in combination with other herbs according to each case.

a) Coughs and dyspnea due to wind-cold:

This food-herb can be used in combination with ephedra and licorice, i.e., San Ao Tang, in order to dispel pathogenic wind-cold,
ventilate the lungs and relieve dyspnea.

b) Coughs and dyspnea due to wind-heat:

This food-herb can be used in combination with mulberry leaves and chrysanthemum, e.g., Sang Ju Yin, in order to dispel
pathogenic wind-heat, ventilate the lungs and arrest coughing.

c) Coughs due to dry-heat:

This food-herb can be used in combination with mulberry leaves, thunberg fritillary bulb (Bulbus Fritillariae Thunbergii) and straight
ladybell root (Radix Adenophorae Strictae), e.g., Sang Xing Tang, in order to clear heat away from the lungs, remove dampness by
moistening and arrest coughing.

d) Coughs due to the lung-heat:

This food-herb is used in combination with gypsum, etc., e.g., Ma Xing Shi Gan Tang, in order to clear heat away from the lungs,
purge away heat, ventilate the lungs and relieve dyspnea.

e) Chronic bronchitis manifesting coughing, profuse sputum and short breath:

124 cases were treated with almond candy, made of equal amount (9 g) of bitter almond and rock sugar, twice a day for 10 days.
The total effective rate was 96.8 percent in which 23 cases were basically cured, 66 cases markedly effective, and 31 ameliorated,
as reported in 'Eating Your Way to Health'.

f) Chronic coughing due to deficient lungs and kidneys:

Boil 250 g fried almond for 1 hour. Then add 250 g walnut and continue to boil until the water evaporates totally. Add 500 g honey
and stir thoroughly. Eat 1-2 teaspoonfuls, twice a day.

g) For short breath and edema (abnormally large amounts of fluid in the intercellular tissue spaces of the body):

Fry 30 g almond with its skin and tips eliminated. Cook with rice to make porridge, and eat on empty stomach.

2. Treats constipation due to dryness in the intestines:

Containing oil and grease, this food-herb is lubricating in quality, and being so bitter in taste to keep adverse qi flowing downward,
this food-herb can relax the bowels to relieve constipation.

This food-herb is often used in combination with oriental arborvitae seed (Semen Biotae), bunge cherry seed (Semen Pruni), etc.,
e.g., Wuren Wan.

Dosage and Administration:
3-10 g.

Decoct this food-herb for oral administration and it should be pounded finely for decoction. It could also be eaten raw.

Because of their mild flavor, almonds are used both as a garnish and as an ingredient in a variety of both sweet and savory dishes.
Sweetened almond paste, called marzipan, is used to make candies and to decorate cakes. Almonds coated with caramelized sugar
are called pralines. Almonds can also be made into almond butter, which is used in the same ways as peanut butter, and can be
ground into a powder and made into an almond milk drink.

Because of their high oil content, almonds can go rancid quickly. For that reason, it is best to store them in an airtight container in
the refrigerator where they will keep for several months. Almonds can be kept frozen for up to a year.

Cautions on Use:
Almonds produce hydrogen cyanide, a poison that gives almonds their characteristic flavor. This toxin is found mainly in the leaves
and seed and is readily detected by its bitter taste. Usually present in too small a quantity to do any harm, any very bitter seed or
fruit should not be eaten.

In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion. It is also claimed to be of
benefit in the treatment of cancer.

In excess, however, it can cause respiratory failure and even death. It is estimated that the lethal dosage for an adult is 0.5 g; for a
little child, 7-10 pieces of bitter almond are enough to produce lethal intoxication.

Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of
alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in almonds,
Brazil nuts, cashews, flaxseeds, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.

Reference Materials:
'Shen Nong's Herbal Classic' :

"Abnormal rising of qi with thunder sound and inflammation of the throat."

'Notes of Changsha on Herbs' :

"Being dredging, lubricating, opening and clearing, this food-herb can disperse stagnation and send down adversely rising qi and it
is good at dissipating stagnation to relieve dyspnea. No stagnation in the qi system can be regulated without this food-herb."

'A Guide to Reading of Materia Medica' :

"Specialized in sending down adversely rising qi, the phlegm will be resolved and coughing will be arrested when the adversely
rising qi is sent down. As it can lubricate the large intestine, it can be used for constipation due to qi stagnation in the large
intestine."

Toxic or Side Effects:
Slightly toxic.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szójabab
Properties:
Sweet in flavor, cool in nature, it is related to the channels of the spleen, stomach and large intestine.

Functions:
Invigorates qi and regulates the function of the stomach and spleen, promotes the production of body fluid and moistens dryness,
clears away heat and toxic materials.

Applications:
Bean curd is used to treat acute conjunctivitis (inflammation of the conjunctiva, the membrane that coats the inner aspect of the
eyelids and the outer surface of the eye), diabetes, recurrent dysentery.

In addition, it can be used to remove toxic quality of sulphur and alcoholic drinks.

Dosage and Administration:
Bean curd may be grilled, deep-fried, simmered, boiled, stir-fried, steamed, or eaten fresh.

Because bean curd has a mild flavor and a porous texture, it readily absorbs the flavors of other ingredients. This makes bean curd
a perfect addition to a wide variety of both savory and sweet dishes.

It is important to choose the right bean curd for a dish. Use firm curd in dishes like stir fries, where you want chunks of bean curd to
stay intact. Use softer versions or silken bean curd when you are pureeing or mashing the curd. Firm bean curd can also be frozen.
Place the whole package--water and all if it is water-packed--into the freezer until it is frozen solid. Frozen bean curd will keep for 3
months. When defrosted, and the water is squeezed out, the bean curd takes on a pleasant caramel color and a pleasing chewy
texture that makes it an especially good meat substitute.

Since bean curd has been used for centuries in Asian countries, it is a common ingredient in a variety of Asian dishes. But its
increasing popularity in western countries has given rise to many new uses for this versatile food. There are many delicious ways to
prepare bean curd:
* Stir-fry chunks of firm bean curd with vegetables, soy sauce, and garlic for a Chinese cuisine.

* Add chunks of soft bean curd to miso soup for a traditional Japanese delicacy.

* Add chunks of firm bean curd to a curry sauce for the flavor of Thailand.

* For a Korean-flavored meal, marinate bean curd in soy sauce and fresh ginger, and then stir fry with garlic, onions, and hot
peppers.

* Add chunks of firm bean curd to vegetable soups or stews. Allow to simmer for at least 30 minutes so that the curd absorbs the
other flavors in the dish.

* Blend soft or silken bean curd with low-fat sour cream and chopped chives and use to top a baked potato.

* Puree bean curd with peanut butter or almond butter to make a fluffy sandwich spread.

* Blend regular bean curd with cooked spinach and Parmesan cheese and use to stuff lasagna layers or pasta shells.

* Mash regular bean curd with mayonnaise and chopped celery for a cholesterol-free egg salad-like sandwich spread.

* Scramble coarsely mashed bean curd with onions, mushrooms, herbs, and a dash of nutritional yeast for a delicious breakfast
scramble.

* Puree soft bean curd with herbs and cooked carrots or spinach; then thin with milk or broth to make a creamy soup.

* Blend soft bean curd with apple juice and bananas to make a breakfast smoothie.

* Puree soft bean curd with melted chocolate chips for a creamy pie filling.

Bean curd is available in several different types of packages. Aseptic-packed bean curd is shelf-stable and does not need to be
refrigerated until it is opened. Once opened, it should be refrigerated and used within 3 to 4 days. Water-packed or vacuum-packed
bean curd should always be kept refrigerated and used by the expiration date. After opening water-packed bean curd, rinse before
cooking, and change the water daily to keep stored bean curd fresh.

In China, fermented bean curd is popular. Chinese tofu has a somewhat firmer texture and more pronounced taste than that favored
in Japan.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kesudió
Properties:
Sweet in flavor, mild in nature.

Functions:
Pushes down qi (energy), quenches chronic thirst.

Applications:
Cashew nut is used for cough, hiccups, excessive thirst, depression.

Dosage and Administration:
More than half of all cashew nuts are eaten as snacks, either by themselves or in mixed nuts. Smaller cashews and broken pieces
are often used for baking and desserts.

Cashers are often added to Indian cooking, such as curries and rice dishes. When adding cashews to hot food, they should be
added just before serving since they soften quickly when cooked.

Cashew nuts spoil quickly at room temperature and should be refrigerated. If refrigerated in a tightly sealed container, they will keep
for six months or up to a year if frozen.

Cashew nuts are available year-round. They are sold "raw" and roasted, salted and unsalted, and in bulk or vacuum-sealed jars or
cans.

Cautions on Use:
The nut is not edible or safe when raw. Touching an uncooked nut can cause skin eruptions and the smoke given off by roasting is
itself an irritant and poisonous.

Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of
alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in cashews
and other nuts such as almonds, Brazil nuts, flaxseed, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and
walnuts.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
Szelídgesztenye

Properties:
Sweet in flavor, warm in nature, it is related to the spleen, stomach and kidney channels.

Functions:
Chestnut reveals tonic action on many aspects, including spleen, stomach and kidneys. It is nourishing to the stomach and
strengthening the spleen, tonifying the kidneys to strengthen the muscles, promoting blood circulation. It also regulates the
disharmonized and adverse flowing of qi (energy) in the body. Also applied in bleeding.

It is used to treat regurgitation of food from stomach or diarrhea due to weakness of the spleen and stomach, soreness of the waist
and weakness of the legs caused by general deficiency of the human body, nose-bleeding, incised wound, and pain resulting from
fracture, scrofula (swelling of the lymph nodes of the neck) and pyogenic (with pus) infections.

Applications:
1. For itching pharynx and throat:

Use 5-10 pieces of shelled raw chestnut for chewing.

2. For weakness in lower limbs:

Prepare 100 g chestnut (fresh or dry) and boil in water. Add appropriate amount of brown sugar. Eat several pieces before bedtime.

3. For polyuria (excessive secretion of urine) or frequent urination due to hypofunction of kidneys:

The same recipe can be given as for weak limbs stated above.

4. For infantile diarrhoea:

Prepare 50 g persimmon cake (dried persimmon) and 30 g shelled crushed chestnut. Mix thoroughly to form a jelly-like mixture.
Steam and serve.

Dosage and Administration:
To be eaten raw, cooked, parched, or stewed along with meat. It is effective for arresting bleeding to eat it raw; while for invigoration
and replenishment, to eat it cooked.

When buying chestnuts, look for firm, heavy chestnuts with dark shiny shells. Unpeeled chestnuts can be stored in a cool, dry place
for one week or can be refrigerated for up to a month. Frozen, chestnuts will keep for up to six months.

Cautions on Use:
Excessive eating is no good.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Csicseriborsó
Properties:
Sweet in flavor, warm in nature.

Functions:
Relieves diabetes.

Applications:
Chick-pea is used for diabetes and high cholesterol.

An acid exudation from the seedpods is astringent. It has been used in the treatment of dyspepsia (the impairment of the power of
function of digestion), constipation and snakebite.

Dosage and Administration:
Chick-peas are consumed fresh as green vegetable, parched, fried, roasted, and boiled; as snack bar, sweet, and condiments.

Before cooking, soak chick-peas for 12 hours, then pressure-cook for 20 to 25 minutes, or boil them for 2 1/2 hours. Chick-peas
nearly triple in size after soaking and cooking. They have a unique, pungent flavor when cooked, blending well with garlic and
onions.

They are also ground into flour and used to make soup, bread, and sweetmeats.

Chick-peas are commonly found in salad bars in the US and are extensively used for making dishes such as "couscous," "hummus,"
and "falafel" in the Mediterranean region, the Middle East, and parts of Asia.

The roasted pea is a coffee substitute. The roasted root can also be used.
Canned chick-peas are practical to keep on hand for a last-minute addition to salads, vegetable soups, and stews. As with all
canned beans, these should be drained and rinsed well before using.

Chick-pea has a somewhat sweet flavor and a floury texture somewhat reminiscent of sweet chestnuts. The black variety looks like
small rocks, so inspect carefully for stones before cooking. Choose pale tan chick-peas with uniform color. Store dried chick-peas in
an airtight container.

A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight.

Cautions on Use:
The foliage and seedpods contain oxalic acid and can irritate the skin. There is also one report that the foliage is poisonous--this
might relate to the oxalic acid. Oxalic acid can lock up certain nutrients in the diet, especially calcium, and therefore heavy use of
foods that contain this substance can lead to nutritional deficiencies. Cooking will greatly reduce the oxalic acid content. People with
a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their
diet since the oxalic acid can aggravate their condition.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Édeskömény
Properties:
Pungent in flavor, warm in nature, it is related to the liver, kidney, spleen and stomach channels.

Functions:
Dispels cold, kills pain, regulates the flow of qi (energy) and normalizes the functioning of the spleen and stomach.

Applications:
1. To treat abdominal pain with cold hernia (the protrusion of a loop or knuckle of an organ or tissue through an abnormal opening),
swelling with bearing-down and distending pain of one testis, cold pain in the lower abdomen and dysmenorrhea (painful
menstruation):

a) Abdominal pain with cold hernia:

This food-herb is often used together with three-nerved spicebush root (Radix Linderae), dried green orange peel, lesser galangal
(Rhizoma Alpiniae Officinarum), etc., e.g., Tiantai Wuyao San. It can also be parched until hot and wrapped in cloth for heating the
abdomen when warm.

b) Swelling with bearing-down and distending pain of one testis due to the stagnation of liver-qi:

This food-herb can be used together with tangerine seed, hawthorn, etc.

c) Cold pain in the lower abdomen due to affection of the liver channel by pathogenic cold or dysmenorrhea (difficult and painful
menstruation) due to deficiency-cold in the chong and ren channels:

This food-herb can be used together with Chinese angelica, chuanxiong (Rhizoma Ligustici Chuanxiong), cassia bark, etc.

2. To treat syndromes of qi stagnation due to deficiency-cold in the spleen and stomach:

a) Distending pain in the abdomen due to stomach-cold and qi stagnation:

This food-herb can be used in combination with lesser galangal (Rhizoma Alpiniae Officinarum), nutgrass flatsedge rhizome
(Rhizoma Cyperi), three-nerved spicebush root (Radix Linderae), etc.

b) Distending pain in the abdomen and vomiting with poor appetite due to deficiency-cold in the spleen and stomach:

This food-herb can be used together with largehead atractylodes rhizome (Rhizoma Atractylodis Macrocephalae), dried tangerine
peel, ginger, etc.

Dosage and Administration:
3-8 g.

Decoct this food-herb for oral administration. Use an adequate amount externally.

Cautions on Use:
Skin contact with the sap or essential oil is said to cause photo-sensitivity and/or dermatitis in some people.

Ingestion of the oil can cause vomiting, seizures and pulmonary edema.

It should not be given to pregnant women.

Reference Materials:
'The Newly Revised Material Medica' :

"Various syndromes of flaccidity (the condition or state of being flaccid, not firm or stiff), cholera and snake bite."

'Ri Huazi's Materia Medica' :

"To treat dry beriberi (a deficiency disease marked by inflammatory or degenerative changes of the nerves, digestive system, and
heart and caused by a lack of or inability to assimilate thiamine), impairment of the kidneys caused by overstrain, hernia, cystalgia
(pain in a bladder, especially the urinary bladder) and pain in the vagina by inducing appetite and digestion."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Ginkgo mag
Properties:
Sweet, bitter and astringent in flavor, mild and toxic in nature, it is related to the lung channel.

Functions:
Astringing the lungs to relieve asthma, arresting leukorrhea (whitish viscid discharge from the vagina resulting from inflammation or
congestion of the mucous membrane) and reducing urination, bed-wetting.

In traditional Chinese medicine, it is also applied in pulmonary tuberculosis.

Ginkgo has a long history of medicinal use in traditional Chinese medicine, where the nut is most commonly used.

Applications:
1. Treats asthma and coughs with phlegm:

Being so astringent as to draw in, this food-herb can astringe the lungs to relieve asthma and it can also resolve phlegm, so it is
commonly used for the treatment of asthma.

a) Asthma of deficiency type due to deficiency of both the lungs and the kidneys:

This food-herb is used in combination with Chinese magnoliavine fruit (Fructus Schisandrae), walnut meat, etc., in order to reinforce
the kidneys to hold qi and astringe the lungs to relieve asthma.

b) Asthma and coughs with phlegm, caused by wind-cold:

This food-herb is used in combination with ephedra. As this food-herb is astringing and the ephedra is dispersing, this preparation
made from these two herbs can promote the functional activities of the lungs and disperse pathogenic factors without any
impairment of the lung-qi and astringe the lungs to relieve asthma with any defect of retaining pathogenic factors, e.g., Yazhang
San.

c) Asthma due to affection by exogenous wind-heat and accumulation of heat in the interior:

This food-herb is used in combination with ephedra, skullcap root (Radix Scutellariae), etc., e.g., Dingchuan Tang.

d) Irritating dry coughs due to the lung-heat and dyspnea (short breath) without phlegm:

This food-herb is used in combination with lucid asparagus root (Radix Asparagi), ophiopogon root and common coltsfoot flower
(Flos Farfarae) in order to moisturize the lungs and arrest coughing.

e) Chronic bronchitis due to the lung-heat:

Recently this food-herb has been used in combination with earthworm, skullcap root (Radix Scutellariae), etc., for the treatment of
chronic bronchitis due to the lung-heat.

2. Treats leukorrhea, gonorrhea (a contagious inflammation of the genital mucous membrane caused by the gonococcus), frequent
micturition (urination), enuresis (involuntary discharge of urine), etc.:

This fopod-herb is so astringent as to reinforce the abdomen.

a) Clear and thin leukorrhea due to deficiency of the spleen and kidneys:

This food-herb is applicable to clear and thin leukorrhea due to deficiency of the spleen and kidneys and often used in mutual
reinforcement with yam, lotus seeds, black-bone silky fowl bones, etc.

b) Yellow and stinking leukorrhea due to damp-heat:

This food-herb is used in combination with corktree bark (Cortex Phellodendri), Asiatic plantain seed (Semen Plantaginis), etc., e.g.,
Yihuang Tang, in order to clear away turbid dampness and arrest leukorrhea.
c) Frequent micturition and enuresis:

This food-herb is often used in combination with prepared rehmannia, medical cornel fruit (Fructus Corni), red rashberries (Fructus
Rubi), etc., in order to nourish the kidneys and induce astringency.

d) Bed-wetting:

Crush the shell and obtain the nuts. Fry and administer. For children under 10, 5-7 nuts; for adults, less than 10 nuts, twice daily.
Chew thoroughly.

3. For infantile diarrhoea:

Prepare 4 ginkgo nuts and grind as powder. Open small hole at one end of an egg and fill the hole with powder. Seal with paper and
boil the egg until it is done. Consume the whole egg.

Dosage and Administration:
6-10 g.

Decoct this food-herb for oral administration and pound it finely for decoction.

Ginkgo is somewhat poisonous and too much should not be eaten. In traditional Chinese medicine, no more than 10 nuts can be
eaten at one time.

Cautions on Use:
Being toxic, no excessive dose of this food-herb should be allowed. Particular attention should be paid when this food-herb is used
for infants.

Manifestations of poisoning include vomiting, fever or even convulsion.

Ginkgo biloba is also found to stimulate bleeding during surgery.

Reference Materials:
'The Compendium of Materia Medica' :

"Steatoma (a cyst containing matter like suet), wrinkles, scabies, tineae, nasal eczema and lice-bite eruption round the pubic
region."

"Taking the cooked ginkgoes can warm the lungs to restore qi, relieve dyspnea (shortness of breath) and coughs, reduce urination
and arrest gonorrhea (a contagious inflammation of the genital mucous membrane); taking the raw ginkgoes can send down
adversely rising qi, remove toxic substances and destroy parasites. The application of this herb onto the nose, face, hands and feet
can remove wrinkles, scabies (contagious itch), tinea (fungal diseases of the skin), nasal eczema and lice-bite eruption round the
pubic region. Any excessive taking may be so astringent as to cause qi stagnation, cranial distention and even coma. It is said in the
book that long, long ago, some hungry persons ate gingkoes to the full instead of rice and all of them died the next day."

'A Guide to Reading of Materia Medica' :

"This food-herb astringes the lungs to relieve coughs and dyspnea at the upper part of the body and removes turbid dampness to
resolve phlegm at the lower part."

Toxic or Side Effects:
Toxic.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vesebab
Phaseolus vulgaris
Properties:
Sweet in flavor, mild in nature.

Functions:
Nourishes yin (body fluids), promotes urination, heals swelling.

Applications:
Kidney bean is used for edema and beriberi (inflammatory or degenerative changes of the nerves, digestive system, and heart).

For edema:

Boil 130 g. kidney beans, 16 g. garlic, and 35 g. white sugar in water for one hour and drink the soup.

Dosage and Administration:
kidney beans are used in soups, chili dishes, baked bean and casserole recipes, refried bean paste, fresh salads and can be
purchased in dried or previously canned and cooked products.

Immature seedpods of kidney bean can be eaten raw or cooked. The green pods are commonly used as a vegetable. They have a
mild flavor and should only be cooked for a short time.

The immature beans are boiled or steamed and used as a vegetable.

The mature beans are dried and stored for future use. Soak the dried beans for 12 hours before cooking, then pressure-cook for 20
minutes, or simmer on the stove for 1 1/2 to 2 hours. 1 cup of dried beans makes approximately 3 cups of cooked beans. They can
be boiled, baked, pureed, ground into a powder or fermented into 'tempeh,' etc. Kidney beans pick up flavors well, making them
ideal for marinating or adding to stews. When cooking them with tomatoes or tomato sauce, it is usually better to precook the beans,
as otherwise the acids in the tomato may prevent the beans from softening and so require longer cooking time. Use kidney beans to
make chili, and add them to stews, soups, and salads, as well as to grain and vegetable dishes.

The powdered bean makes a protein-enriching additive to flour. It can also be used in soups, etc. The bean can also be sprouted
and used in salads or cooked.

The roasted beans have been used as a coffee substitute.

Young leaves can be eaten raw or cooked as a potherb.

Cautions on Use:
Large quantities of the raw mature beans are poisonous. The toxins play a role in protecting the plant from insect predation.

Reference Materials:

Toxic or Side Effects:
Large quantities of the raw mature beans are poisonous. The beans are reported to contain trypsin and chymotrypsin inhibitors.
After eating only a few raw beans, three boys, 4 to 8 years old rapidly developed symptoms of poisoning, notably sickness and
diarrhea. Phasin, a toxalbumin destroyed by cooking, was considered responsible. All boys had normal aminotransferase values
and parenteral treatment with fluid and electrolytes let to complete recovery in 12 to 24 hours.

The roots are reported to cause giddiness in human beings and animals.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Borsó
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen and stomach.

Functions:
Harmonizes the spleen and stomach, stops diarrhea, pushes qi (energy) downward, promotes urination.

Applications:
Pea is used for furuncle swelling and beriberi (inflammatory or degenerative changes of the nerves, digestive system, and heart).

1. For relieving of thirst due to diabetes:

a) Boil a pot of peas for 20 minutes. consume it twice a day without adding any flavoring.

b) Squeeze some pea sprouts for its juice. Drink half a cup twice a day.

2. For high blood pressure or heart problem:

Squeeze some pea sprouts for its juice. Drink half a cup twice a day. One may warm the juice slightly in microwave before drinking
the juice. Continue the recipe for long period.

Dosage and Administration:
Fresh peas should be used immediately and are best when barely steamed or eaten raw. They can be enjoyed on their own, or
added to salads or stir-fried dishes at the last minute. Snow peas have flavorful, tender pods that are frequently used in preparing
Asian dishes. Dried peas, both whole and split, are deliciously used in soups and stews.

Before cooking, soak whole dried peas for four to six hours, then pressure cook for ten minutes. Use a crockpot, or cook on the
stovetop for an hour. French "petits pois" are simply young peas, not another variety. Split peas are often used in Indian dishes,
such as dhal. Uncooked, soaked split peas can be ground and steamed to make a cakelike vegetable loaf.

Peas are sold fresh in the pod, dried (either whole or split), frozen, and canned. Canned peas are a duller green because their
chlorophyll is destroyed by the heat of the canning process. Both fresh and frozen peas are superior to canned for nutrition and
flavor. Look for fresh stems when buying fresh peas, which will only keep for a few days refrigerated and should not be left at room
temperature. Store dried peas in airtight glass or ceramic jars.
Squeeze pea sprouts for its juice.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Földimogyoró
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen and lung.

Functions:
Benefits the spleen and qi, moistens the lung and relieves phlegm, regulates the stomach and arrests bleeding, lowers blood
pressure and the contents of blood cholesterol, stops coughing, promotes milk.

Applications:
Peanut is used to treat dry cough, regurgitation, beriberi (an endemic form of polyneuritis--nerve inflammation--due to an
unbalanced diet, with a deficiency of vitamin B1) and now is used to treat bleeding diseases of the internal organs and hemophilia
(sex-linked hereditary blood defect that occurs almost exclusively in males and is characterized by delayed clotting of the blood and
consequent difficulty in controlling hemorrhage even after minor injuries).

1. For hemophilia and purpura (small haemorrhage):

Prepare 250 g peanuts with skin intact, 15 g Chinese dates with stones discarded, 12 g dry longan pulp. Boil all ingredients in water
with slow fire until peanuts are well done. Consume all the residue and decoction, once daily.

2. For dry coughing, pertussis (whooping cough):

Boil 50 g rock sugar in water until the syrup becomes sticky and can be rendered into filaments. Add 250 g fried peanuts and mix
thoroughly. Pour into a container with its wall rubbed with oil in advance. Press the mass to form small pieces of candy and eat as
one likes.

3. For promoting lactation (the period of the secretion of milk) after child birth:

Thoroughly clean a pig's front trotter. Add 30 g peanuts and simmer with slow fire until both are well done. Eat both ingredients and
drink its soup.

Dosage and Administration:
Peanuts can be eaten whole as a snack or used is a wide variety of dishes, both sweet and savory. They are very popular when
ground into peanut butter. The peanut is a staple ingredient in many cuisines of the world, including African, Indonesian, Indian, and
South American.

Peanuts are widely available year-round. They are sold shelled and unshelled, salted and unsalted, and roasted and raw, although
raw peanuts go rancid more quickly and are not as common as roasted.

Both shelled and unshelled peanuts should be kept refrigerated in tightly sealed containers. Unshelled peanuts will keep for up to
nine months in the refrigerator, while shelled peanuts will keep for up to three months.

Cautions on Use:
Peanuts are susceptible to contamination of aflatoxin produced by a fungus, aspergillus flavus, which is very toxic and carcinogenic
(causing malignant new growths that are found in skin or the lining of body organs), especially a risk factor to liver carcinoma. Once
the peanut reveals a greenish yellow appearance, it is dangerous and can no longer be consumed.

Also, those who suffer from stagnancy of dampness-cold and lingering diarrhea should not eat it.

Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of
alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in peanuts
and other nuts such as almonds, Brazil nuts, cashews, flaxseed, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and
walnuts.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Fenyőmag
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the liver, lung and large intestine.

Functions:
Promotes the production of yin (body fluid), arrests convulsion, moisturizes the lung and lubricates the intestinal tract.

Applications:
Pine nut is used as a cure of migratory arthralgia, vertigo, dry cough, hemoptysis (expectoration of blood from some part of the
respiratory tract) and constipation.

Dosage and Administration:
Pine nuts can be eaten raw or roasted. Raw pine nuts are creamy white and have a slightly resinous flavor that is eliminated by
roasting. Raw pine nuts are ground and used to make Italian pesto sauce. Pine nuts can be roasted in a 180¢X C oven or on top of
the stove until golden brown. Pine nuts are used in salads, stuffing, and other savory dishes, and can be used to make cookies,
breads, and desserts.

Since pine nuts are often harvested by hand, they are often very expensive. Pine nuts are invariably sold shelled and raw. Since
they go rancid quickly, be sure to buy them in stores with a quick turnover rate. Raw pine nuts should be stored in a tightly sealed
container in the refrigerator where they will keep for up to one month. In the freezer, pine nuts will keep for up to three months.

Cautions on Use:
Pine nut should be avoided by those who are troubled with loose stools, spermatorrhoea or phlegm-dampness.

The wood, sawdust and resins from various species of pine can cause dermatitis in sensitive people.

Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of
alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in pine nuts,
almonds, Brazil nuts, cashews, flaxseed, hazelnuts, macadamia nuts, peanuts, pecans, pistachios, and walnuts.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tökmag
Properties:
Sweet in flavor, mild in nature, it is related to the stomach and large intestine channels.

Functions:
Destroys parasites.

Applications:
To treat parasites:

Pumpkin seeds can destroy intestinal parasites. Sweet in taste and mild in nature, it causes no impairment to primordial qi. It is
mainly used to expel and kill teniae (tapeworm). In addition, pumpkin seeds can also be used to treat schistosomiasis (infestation
with or disease caused by schistosomes), but a larger dose should be required and they should be taken for a long time.

a) Taeniasis:

Pumpkin seed is always used together with betel nuts, which can enhance its curative effects.

b) Schistosomiasis (a disease caused by digenetic trematode worms of the genus Schistosoma, the adults of which live in the
urinary or mesenteric blood vessels):

Pumpkin seed can also be used for the treatment of schistosomiasis.

Dosage and Administration:
60-120 g.

Like most nuts and seeds, pumpkin seeds are especially delicious roasted because roasting brings out their natural flavor.
Unfortunately, high temperatures are said to destroy the potency of their essential fatty acids. So, for best nutritional value, it is best
to eat nuts and seeds raw. Pumpkin seeds are great tossed in salads, mixed with grains, or ground up and added to salad
dressings, casseroles, soups, and baked goods. Both hulled and unhulled pumpkin seeds are enjoyed as a dry-roasted snack food.

Pumpkin seeds are also grinded into powder and mix with cold boiled water for oral administration by the Chinese.

Pumpkin seeds can be purchased hulled or unhulled, raw or roasted. Like other nuts and seeds, pumpkin seeds can turn rancid
quickly and should be kept in an airtight container in the refrigerator or freezer where they will keep for several months.

Cautions on Use:
As pumpkin seed contains fatty oil, side effects such as anorexia (loss of appetite), diarrhea, etc., always occur if a large dose of
pumpkin seed powder is taken, but they will vanish by themselves.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vörösbab
Phaseolus angularis
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen, large intestine and small intestine.

Functions:
Red bean possesses diuretic (promotes the excretion of urine) action and is used in edema (the presence of abnormally large
amounts of fluid in the intercellular tissue spaces of the body), and diarrhoea. It is an antidote in Chinese medicine and used to be
applied in boils, carbuncles (collection of pus that forms inside the body), erysipelas (an acute, diffuse, spreading inflammation of
the deep subcutaneous tissues and sometimes muscle), and bloody stool which are believed to be the results of poisons.
Applications:
1. For mumps (infectious acute viral disease affecting the parotid glands):

Pound 50 g red beans and prepare as powder. Add some honey and a little warm water to make paste for local application.

2. For abdominal pain after child delivery:

Fry 300 g red beans until a little bit charred. Boil in 500 ml by slow fire until half of its volume is gone. Add some brown sugar. Drink
in 3 equal doses in a day.

Dosage and Administration:
The principal use of red bean throughout the Far East is as a confectionery item. It is cooked and combined with varying proportions
of sugar, water, starch, plant gums, and other ingredients, and consumed as such or in combination with other foods. The single
largest use of these so-called "ann" products is as fillings for bread (annpan), steamed breads or dumplings and sweet cakes.

Red beans are easy to digest, and although they have a distinctive flavor, they taste less "beany" than many other beans. The
preferred cooking method is to soak them in cold water for two to three hours and then simmer them on top of the stove for about an
hour and a half, and then add sugar as a kind of sweet soup, or boil with a mixture of rice, sprouts, or flour. They also cook well in a
crockpot or pressure cooker. In Japanese cooking, they are used in desserts in the form of a sweetened paste called an, koshi-an,
or tsubushi-an. When red beans are prepared with rice, the rice takes on a beautiful reddish-purple tint from the beans.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szezámmag, fekete
Properties:
Sweet in flavor, mild in nature, it is related to the liver, kidney, spleen and lung channels.

Functions:
Nourishes the liver and kidney, benefits all the internal viscera, produces yin (body fluid) and lubricates the intestines, promotes
lactation.

Applications:
Seseme seed benefits the body as a whole, especially the liver, kidney, spleen and stomach. Its high oil content lubricates the
intestines and nourishes all the internal viscera. It also blackens one's hair, especially the black sesame. Hence, it is applied to white
hair, habitual constipation, and insufficient lactation. Sesame oil is also helpful in treating intestinal worms like ascaris, tapeworm,
etc.

1. For general weakness and infirmity:

Use 30 g black sesame seeds and boil with 100 g sweet rice to make porridge. Add appropriate sugar after well done.

2. For dizziness due to deficient liver and kidney, and premature white hair:

Decoct black sesame seeds, Chinese wolfberry fruit and tuber of multiflower knotweed, each 15 g, and 9 g chrysanthemum in water
for 15 minutes under slow fire. Drink the decoction once daily for a long period of 1-2 months.

3. For constipation due to drying intestines of the blood and yin (body fluid) insufficiency type, vertigo (an illusion of movement, a
sensation as if the external world were revolving around the patient--objective vertigo--or as if he himself were revolving in
space--subjective vertigo) and dizziness due to deficient liver and kidney:

a) Crush some walnut, and pulverize dry mulberry together with equal amount of black sesame seeds. Mix all ingredients with bee
honey. Administer 2-3 teaspoonfuls, 3 times daily.

b) Used with Chinese angelica root, desert living cistanche, hemp seed, etc.

4. For chronic rhinitis (inflammation of the mucous membrane of the nose) with running nose:

Heat 20 ml. sesame oil. Drop few drops of cooled boiled oil to each nostril, thrice daily.

5. For toothache:

Boil 50 g sesame seeds in 500 ml water. Use the solution for gargling.

6. For promoting lactation:

Bake sesame seeds to brown and grind into powder. Eat as one likes.

7. For poor eye-sight and early greying of hair due to insufficiency of liver and kidney blood:

Sesame seed could be used alone, or it could be used with mulberry leaves, prepared Rehmannia root, glossy privet fruit, eclipta,
etc.
Dosage and Administration:
10-30 g.

Decoction, or made into porridge along with rice, or used as an ingredient of boluses. Or fried and grinded into powder form, and
taken with salt. They can also be eaten by chewing the raw seeds.

Sesame seeds can also be decocted for bathing or pounded for external application.

To enhance the nutty flavor, sesame seeds can be toasted in a dry skillet over medium heat until golden brown. Sesame seeds can
be used to garnish sweet and savory dishes and are used in baking. Raw or roasted sesame seeds can be ground into a popular
sesame paste called sesame seed butter or tahini. Sesame gomasio, a mixture of sesame seeds and a small amount sea salt, is
used as a seasoning on grains, pasta, and vegetables. Toasted sesame oil is used in Asian cooking for its rich flavor and aroma.

Cautions on Use:
It should be avoided by those who suffer from loose stools due to insufficiency of the spleen.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Amerikai mogyoró
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the stomach and spleen.

Functions:
Regulates the functions of the spleen and stomach, induces appetite and digestion, improves eyesight.

Applications:
Hazelnut is used for treatment of poor appetite, tiredness, liability to fatigue, dim eyesight, emaciation (lose flesh so as to become
very thin and feeble), etc.

Dosage and Administration:
Shelled hazelnuts can be eaten whole, chopped, or ground. They can be added to cookies, cakes, and other desserts, or used in
salads or to make a savory butter to flavor entrees and side dishes. Like many nuts, roasting hazelnut brings out their flavor. After
roasting, hazelnuts should be rubbed in a cloth while still hot to remove their skins.

An edible oil is obtained from the nut.

Hazelnuts are sold shelled and unshelled. Shelled hazelnuts can become rancid quickly and should be used within a week,
refrigerated for up to six months, or frozen for up to one year. For long-term storage, it is best to buy unshelled nuts.

Cautions on Use:
When kept in a cool place, and not shelled, the nut should store for at least 12 months.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szójabab, fekete
Properties:
Sweet in flavor, mild in nature, it is related to the spleen and kidney channels.

Functions:
Black soybean benefits kidney and spleen, nourishes yin, can promote blood circulation, possesses some diuretic (increase the flow
of urine) action, dispels pathogenic wind and removes the poisonous quality of any substance. In traditional Chinese conception, it
blackens hair by its kidney nourishing potential.

By the same action, it also expels edema (excess accumulation of serous fluid in connective tissue or in serous cavity of the body)
with yellow tinge of skin and evil dampness, treats abdominal distension or swelling of the extremities, beriberi due to pathogenic
wind, postpartum convulsive disease, lockjaw, skin and external diseases (such as carbuncle, deep-rooted carbuncle, furuncle,
etc.), and for relieving drug's toxicity.

Applications:
1. For blackening hair:

Boil 500 g black soybeans in 1 litre vinegar until well done. Discard the residue and continue to boil by slow fire to obtain a
concentrated solution. Use 10 ml as shampoo for washing hair. Meanwhile, take 20 pieces of fried black soybean each evening with
a teaspoonful of fried black sesame.

2. For postpartum (after birth) pain over the body:

Fry 250 g black soybeans to brown and immerse in millet wine for a whole day. Drink 10 ml wine and sleep with quilt to obtain slight
sweat.

3. For painful back, weak knees and edema due to deficiency of kidney yin:
Prepare 500 g dog meat and 50 g black soybeans. Clean both as usual and then simmer with slow fire until all are well done. Divide
this into 12 equal portions and eat 1-2 portions daily. This is good for senile deafness and sterility due to deficient kidney.

Dosage and Administration:
Similar to yellow soybean, to be made into cooked food, soybean milk for oral administration, or ground into powder for external
application. Raw soybean is used for soothing the liver and regulating the circulation of qi, while cooked soybean is used for
invigoration.

Cautions on Use:
It is easy to cause heat retention and impair the spleen to eat parched black soybean, so a person of a weak or sickly constitution
and children should not eat it. Though beneficial, it is no good eating cooked black soybean excessively.

Milk and soy allergies are particularly common in infants and young children. These allergies sometimes do not involve hives and
asthma, but rather lead to colic, and perhaps blood in the stool or poor growth. Infants and children are thought to be particularly
susceptible to this allergic syndrome because of the immaturity of their immune and digestive systems.

Milk or soy allergies in infants can develop within days to months of birth. Sometimes there is a family history of allergies or feeding
problems. The clinical picture is one of a very unhappy colicky child who may not sleep well at night. The doctor diagnoses food
allergy partly by changing the child's diet. Rarely, food challenge is used.

Certain constituents in soybean are found to interfere with thyroid function. It is not clear at this time what the significance of this is.
Soybean contains a compound called phytic acid which can interfere with mineral absorption.

The raw mature seed is toxic and must be thoroughly soaked and cooked before being eaten. Although, the sprouted raw seed is
sometimes eaten and is considered to be a wholesome food.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Napraforgómag
Properties:
Sweet in flavor, warm and mild in nature.

Functions:
Reinforces the spleen, moisturizes the intestinal tract, subdues endogenous wind due to excessive function of liver, eliminates evil
heat, arrests dysentery and treats boils.

Applications:
Sunflower seed is used to treat constipation due to dryness of the intestinal tract, dysentery with pus and blood in the stool,
unulcerated carbuncle and swelling.

1. For bloody dysentery (severe diarrhea):

Take 50 g sunflower seeds. Add 500 ml water and boil for 1 hour. Add some rock sugar and drink the solution.

2. For measles:

Crush the nuts from sunflower seeds. Add boiling water and consume. May be repeated for another dose the same day and the next
day.

3. For ringing ears:

Pound 30 g sunflower seeds. Add some rock sugar and boil with slow fire for 30 minutes. Drink the whole solution twice a day.

Dosage and Administration:
To be eaten parched, cooked, or dccocted for oral use; it is to be pounded for external application, or extracted to get its oil for
application to the affected part.

Raw sunflower seeds have a better effect of promoting pus drainage, so they should be eaten cooked.

Hulled sunflower seeds, sometimes called kernels, are a good addition to many sweet and savory dishes, including breads, cookies,
cakes, pilafs, salads, stuffing, and vegetable and grain dishes. They are sold in the shell as a protein-rich snack food. Sunflower
seeds can also be ground into a paste to make a nutritious spread.

Available shelled or unshelled, raw or roasted, sunflower seeds turn rancid quickly. Avoid shelled seeds that appear yellowish in
color. Unshelled sunflower seeds may be stored in a cool, dry place. Shelled sunflower seeds should be kept in an airtight container
in the refrigerator or freezer, where they will keep for several months.

Cautions on Use:
The growing plant can accumulate nitrates, especially when fed on artificial fertilizers. The pollen or plant extracts may cause
allergic reactions.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Dió
Properties:
Sweet in flavor, warm in nature, it is related to the lung, kidney and large intestine channels.

Functions:
The fat in walnut is beneficial to the formation of albumin in the body. In traditional Chinese medicine, it is claimed that walnut is
warm yet not dry like most nuts; hence, it is good for weakness and deficient vital essence in the elderly, nourishing the blood and
vital energy, benefitting the lungs and kidneys and moistening the lungs, helping inspiration to relieve asthma, moistening the
intestine and relaxing bowels.

Being sweet and warm in property, it can invigorate yang; and being greasy and moist, warm but not dry, it is capable of
supplementing kidney-qi, helping inspiration and moistening intestinal dryness, frequently serving to treat lumbago (painful muscular
rheumatism involving the lumbar region), impotence, seminal emission, frequent urination due to kidney-deficiency, chronic cough
and asthma of deficiency-syndrome and constipation. It is also an excellent tonic food.

Applications:
1. For lumbago due to kidney-deficiency, dizziness, tinnitus (ringing ear), tired extremities, insomnia, forgetfulness, spermatorrhoea
(abnormally frequent involuntary emission of the semen without copulation) and frequent urination:

a) It is often used with herbs for reinforcing the kidney to keep vital essence, such as Cortex Eucommiae, Fructus Psoraleae,
Semen Astragali Complanati, Fructus Corni, etc.

b) Crush 50 g walnut, and consume as one likes.

2. For deficiency-coldness of the lung and kidney, failure of the kidney in receiving air, chronic cough, asthma of insufficiency type,
sweating, lassitude, and soreness of the waist and knees:

a) It is used with Radix Genseng, Semen Armeniacae Amarum, Fructus Schisandrae, Fructus Psoraleae, etc., to tonify the lung and
kidney, help respiration to arrest asthma.

b) Pound 1,000 g walnut and mix with 500 ml bee honey. Administer 1-2 teaspoonfuls each day.

3. For deficiency of vital essence and blood because of old age and chronic disease and constipation:

a) It can be used with herbs for moistening dryness to relax the bowel, such as Fructus Cannabis, Radix Angelicae Sinensis, Herba
Cistanchis, Semen Armeniacae Amarum, etc.

b) For habitual constipation. Prepare 20 g walnut and 20 g black sesame, all fried to a little bit brown. Eat at bedtime once daily.

4. For nausea and acid regurgitation:

Crush several walnuts and swallow with ginger solution.

Dosage and Administration:
10-30 g.

To be eaten raw or cooked; it can also be made into medicated porridge, decocted or used as an ingredient of boluses or powder.

Shelled walnuts can be used straight out of the package. Chopped walnuts are used extensively in baking, especially in foods, such
as brownies and cookies, where they are added at the last stage of mixing. Walnuts are also a good addition to savory dishes, such
as grains, stuffing, salads, and stir-fries.

Walnuts are sold in-shell and shelled. Like most nuts and seeds, walnuts can be stored in a cool, dark place for several months.
Shelled and chopped walnuts can become rancid quickly and should be used within a week or should be refrigerated for up to six
months or frozen for up to one year. For long-term storage, it's best to buy unshelled nuts.

Cautions on Use:
Excessive eating will lead up to diarrhea, so those who suffer from asthma and cough due to phlegm-fire, hyperactivity of fire due to
yin deficiency, loose stools and diarrhea should not eat it.

Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of
alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in walnuts,
almonds, Brazil nuts, cashews, flaxseeds, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, and pistachios.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX


                                                          VIRÁGOK és TEÁK
Cseresznyevirág
Properties:
Sweet in flavor, warm in nature, it is related to the spleen channel.

Functions:
Benefits qi (energy) and spleen, relieves rheumatism.

Applications:
Cherry is used for paralysis, rheumatism, gout, numbness, frosbite.

The seed of the cherry fruit is used in traditional Chinese medicine for bursting of measles for children.

Dosage and Administration:
Cherry flowers are decocted as tea for drinking;

cherry leaves are crushed and mixed with liquor for topical application on areas of snake or insect bites.

Cautions on Use:
Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus
produce hydrogen cyanide, a poison that gives almonds their characteristic flavor. This toxin is found mainly in the leaves and seed
and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit
should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also
claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Krizantém
Properties:
Pungent, bitter and sweet in flavor, slightly cold in nature, it is related to the lung and liver channels.

Functions:
Dispels pathogenic wind-heat, clears heat, removes toxic substances, eliminates evil dampness, relieves dizziness, calms the liver,
subdues excessive yang and improves eyesight.

Applications:
1. Used for common colds due to pathogenic wind-heat, fever and headache:

Chrysanthemum is so light as to reach the superficies easily, so refreshing as to float up and slightly cold with the ability to clear
heat and it is good at dispelling pathogenic wind-heat, so it is often used together with mulberry leaves, weeping forsythia fruit
(Fructus Forsythiae), peppermint, balloon flower root (Radix Platycodi), etc., e.g., Sang Ju Yin, for the treatment of such ailments as
common colds due to pathogenic wind-heat, initial attacks of febrile diseases, invasion of warm pathogens into the lungs, fever,
headache and coughs.

Or, use chrysanthemum and mulberry leaves (dry or fresh) in equal amount, infuse with boiling water and use as tea.

2. Used for conjunctivitis (inflammation of the conjunctiva) with blurring of vision:

Chrysanthemum is good at dispelling wind, clearing heat, purging the liver with pathogenic fire, replenishing yin and improving
eyesight, so it can largely be used together with mulberry leaves, sickle senna seed (Semen Cassiae), rough gentian root (Radix
Gentainae), etc., for the treatment of conjunctivitis due to pathogenic wind-heat in the liver channel or upward attacks of liver-fire in
order to jointly achieve the effects of dispelling wind, removing heat from the liver and improving eyesight; often used in combination
with Chinese wolfberries (Fructus Lycii), prepared rehmannia, shelled medicinal cornel fruit (Fructus Corni), etc., e.g., Qiju Dihuang
Wan, for the treatment of deficiency of the liver and kidneys and blurring of vision in order to jointly achieve the effects of nourishing
the liver and kidneys, replenishing yin and improving eyesight.

3. Used for dizziness and convulsions:

Being cold in nature and entering the liver channel, chrysanthemum can clear heat from and calm the liver, so it can be used
together with abalone shell, pearl shell, ox-knee root (Radix Achyranthis bidentatae), etc., for the treatment of headache and
dizziness due to hyperactivity of liver-yang; used in combination with antelope horn, hooked uncaria (Ramulus Uncariae cum uncis),
herbaceous peony root (Radix Paeoniae Alba), etc., e.g., Lingjiao Gouteng Tang, for the treatment of spasms, convulsions and
excess syndromes of the liver. One could also use 10 g dry chrysanthemum flower and immerse in wine. Drink daily as one likes.

4. Used for furuncles (skin infection) and pyogenic (having pus) infections:

Being sweet, cold and yin-replenishing, chrysanthemum clears heat and removes toxic substances and it is especially good at
removing furunculosis, so it can be used in combination with honeysuckle flower (Flos Lonicerae) and fresh licorice, e.g., Gan Ju
Tang, for the treatment of furuncles and pyogenic infections.

5. For hypertension:
Take chrysanthemum and green tea, each 3 g to make tea infusion with boiling water as one would tea. This may be applied on a
daily basis for a long period.

Dosage and Administration:
10-15 g.

Decoct the ingredients for drinking. Yellow chrysanthemum (Hangzhou chrysanthemum) is mostly used to dispel pathogenic
wind-heat, while white chrysanthemum (Chuxian chrysanthemum) is largely used to calm the liver and improve eyesight.

Cautions on Use:

Reference Materials:
'Shen Nong's Herbal Classic' :

"It is indicated for dizziness due to all wind, swellings and pains, the eyes feeling as if they are falling off."

'On Drug Properties' :

"It treats pathogenic wind-heat in the head and eyes, dizziness and pains in the chest bones, disperses all urticaria from the body
and promotes the circulation of the blood vessels."

'Simplified Materia Medica' :

"It calms the liver, soothes the lungs, removes wind pathogens from the upper part of the body, treats the eyes, dispels wind,
replenishes yin and nourishes the kidneys."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szegfűszeg
Properties:
Pungent in flavor, warm in nature, it is related to the channles of the spleen, stomach and kidney.

Functions:
Clove possesses some inhibitory effect on bacteria. It can also stop toothache. In traditional Chinese medicine, it is claimed that it
warms the spleen, stomach and kidneys, stops vomiting and hiccups due to evil coldness of stomach, improves yang.

Applications:
1. For regurgitation (backward flowing) of milk in infants with greenish stool:

Take 10 pieces of clove, 3 g old tangerine peel with 1 cup of human milk. Boil together and feed the infant slowly, bit by bit.

2. For vomiting and diarrhoea in infants:

Decoct 2 g clove, 3 g dry tangerine peel for 10 minutes. Then add some bee honey and feed the patient.

3. For stomach ache of cold type:

Decoct 1.5 g clove and 1 g cinnamon bark in water. Add brown sugar to the decoction, three times a day.

Dosage and Administration:
2-5 g.

Consume the clove flower raw or in decoction.

Cautions on Use:

Reference Materials:
'On Properties of Herbs' :

"Abdominal pain due to cold."

'Ri Huazi's Materia Medica' :

"To treat halitosis, regurgitation, sensation of gas uprush from the lower abdomen to the throat and pain in the vagina by regulating
kidney-qi, strengthening yang and warming the loins and knees."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Liliom, fehér
           Bulbus Lilii
Origin:
The bulb of the flower Lilium brownii F.E.Br. ex Meillez., Lilium candidum (non L.), or Lilium odorum (.), of the family Liliaceae.
Native to east Asia, lilies are among the oldest cultivated plants. In Asia Minor, during the 2nd millennium BC, the bulb of the
Madonna lily was cultivated for use in a medicinal ointment. The ancients raised the bulbs of this species for food. The Greeks and
Romans grew it for ornamental and medicinal purposes.

During the Middle Ages the Madonna lily was associated with the Virgin Mary as a symbol of purity. It is often included in paintings
of her. In East Asia various species of lily were grown as food and ornamental plants from an early date.

Lily is now still grown on loose fertile soil along woodland edges or in grass and thickets in Southern China, from Hong Kong to
Burma; and naturalized in Belgium, Spain, Turkey, Guatemala, Iraq, Uruguay, Venezuela and the US. The genus Lilium contains
between 80 and 100 species. Lilies are prized as ornamental plants, and they have been extensively hybridized.

The word lily is also used in the common names of many plants of other genera that resemble true lilies. These include the day lily
(Hemerocallis) and various species of the family Amaryllidaceae.

The flowers of some species are quite fragrant, and they occur in a wide variety of colors. Plants of most species range in height
from 30 to 120 cm; plants of certain species, however, exceed 2.5 m in height.

Lilies are usually raised from bulbs, but they can be grown from seed. Different species vary in the amount of sunlight they require.
Most prefer a porous, loamy soil, and good drainage is essential. Most species bloom in July or August. The flowering periods of
certain species begin in late spring; others bloom in late summer or early autumn. The scented flowers are hermaphrodite (have
both male and female organs) and are pollinated by bees. The plant can grow in semi-shade (light woodland) or no shade. It
requires moist soil.

In traditional Chinese medicine, the crude or honey-fried bulbs are the part used. Both natural and domestic species serve for
medicinal purposes.

This species is also called Hong Kong Lily or Madonna Lily.

See also Herbs, Tonics for Deficiency Syndromes, Yin Tonics, Lily.

Properties:
Sweet in flavor, slightly cold in nature, it is related to the heart and lung channels.

Functions:
Moistens the lung to relieve cough, and clears away heat from the lung and heart to calm the mind.

Applications:
1. In treating cough with bloody sputum due to dryness of the lung:

Lily flower can be made into soft extract with Flos Farfarae, or used in combination with Radix Rehmanniae, Radix Ophiopogonis,
Bulbus Fritillariae Cirrhosae, Radix Scrophulariae, etc.

2. In treating coughs with profuse phlegm:

Use 200 g lily bulb. After cleansing, toss it with some bee honey. Steam to well done and serve at any time in any amount.

3. In treating restlessness of deficiency type, palpitation, insomnia, dream-disturbed sleep, etc., at the late stage of febrile disease
when heat is not completely cleared away:

Use lily in combination with Rhizoma Anemarrhenae or Radix Rehmanniae.

4. In treating neurasthenia (nervous debility) and nervousness:

Use 7 cloves from a lily bulb and break into small pieces. Immerse in water and let stand for a whole night. Discard the water. Use 1
liter of clean water and boil to half volume. Stir thoroughly an egg's yolk and add to the water. Boil for another 5 minutes and serve.
Sugar may be added.

Dosage and Administration:
10-30 g.

Decoction.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Rózsa
Flos Rosae Rugosae
Properties:
Sweet and slightly bitter in flavor, warm in nature, it is related to the liver and spleen channels.
Functions:
Activates the flow of qi, removes stagnancy, promotes blood circulation and relieves pain.

Applications:
1. To treat stomach ache due to hyperactive liver-qi attacking the stomach:

Rose can be used together with nutgrass flatsedge rhizome (Rhizoma Cyperi), fleshfingered citron, amomum, etc.

2. To treat irregular menstruation, distending pain in the breasts before menstruation and traumatic injuries with pain:

a) Irregular menstruation and distending pain in the breasts before menstruation due to stagnation of liver-qi:

Rose can be used together with Chinese angelica, chuanxiong (Rhizoma Ligustici Chuanxiong), white peony root (Radix Paeoniae
Alba), etc.

b) Traumatic injuries with pain:

Rose is mostly used together with herbaceous peony unpeeled root (Radix Paeoniae Rubra), peach kernels, safflower, etc.

Dosage and Administration:
3-6 g.

Decoct rose for oral administration.

For culinary use, immerse blossoms in cool water to flush out any tiny insects, and dry thoroughly in a salad spinner. Add to field
greens or use as a garnish for desserts.

Rose petals can be found primarily in specialty markets; dried rose petals can be found in herbs stores. Look for fresh blossoms
with no signs of wilting or browning. Store them loosely packed in a plastic bag in the refrigerator. Or try using roses from the
garden.

Cautions on Use:

Reference Materials:
'Studies of Properties of Herbs' :

"Promoting blood circulation and resolving stagnancy due to traumatic injuries with stasis and pain."

'Supplement to the Compendium of Materia Medica' :

"Normalizing the functioning of the blood, promoting blood circulation and regulating the flow of qi."

"To treat lockjaw, acute mastitis (inflammation of the mammary gland or breast), initial attacks of pyogenic infections and stagnation
of qi in the liver and stomach."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tea, zöld
Properties:
Bitter and sweet in flavor, cool in nature, it is related to the channels of the heart, lung and stomach.

Functions:
Refreshes oneself, relieves thirst and restlessness, resolves phlegm, promotes digestion, induces diuresis and clears away toxic
materials.

Applications:
Traditional Chinese medicine has recommended green tea for headaches, body aches and pains, digestion, depression, immune
enhancement, detoxification, as an energizer, and to prolong life.

It has also been shown that drinking tea can protect the teeth from decay, because of the fluoride naturally ocurring in the tea.

For dysentery:

Decoct 10 g tea for 10 minutes and then add a few drops of sesame oil. Clinical reports claimed that up to several hundred cases of
acute and chronic dysentery, when treated with 100 percent tea decoction administered 2-10 ml 3-4 times a day, revealed a cured
rate of 95 percent and 85 percent, respectively.

It is also claimed that investigations show that drinking tea as daily beverage results in a lower incidence of coronary heart disease
and lower blood cholesterol level.

Dosage and Administration:
To be decocted, or made into tea or used as an ingredient of a prescription. It is advisable that in order to preserve as much vitamin
C as possible, one should not use 100¢X C boiling water to make tea for drinking. Instead, boiled water at 60-70¢X C is preferable.

Much of the research documenting the health benefits of green tea is based on the amount of green tea typically consumed in Asian
countries--about 3 cups (750 ml) per day (providing 240¡V320 mg of polyphenols). However, other research suggests as much as
10 cups (2,500 ml) per day is necessary to obtain noticeable benefits from green tea ingestion.

To brew green tea, 1 teaspoon (5 grams) of green tea leaves are combined with 1 cup (250 ml) of boiling water and steeped for
three minutes.

Tea preparation is an art. For the best tea, start with a ceramic teapot with a lid. Rinse the teapot with hot water to warm it, then add
one teaspoon of tea or one tea bag for each cup (250 ml) of water. In a tea kettle, bring water to a full boil--water at a bubbling boil
agitates the tea leaves and causes them to open, for the full extraction of flavor. Pour boiling water over the tea bags or tea leaves
in the teapot, and steep for a full three to five minutes. Flavor and caffeine are dissolved earliest, and the longer the tea is allowed to
brew, the more tannin--the compound that gives tea its pungency and body--is allowed to dissolve into the brew. After steeping,
remove tea bags or strain tea through a fine mesh tea strainer. Serve tea piping hot with sugar or honey and milk or lemon, or
straight.

Preparation methods also add character. Try yerba mate--the potent Argentinean favorite--with a touch of vanilla and milk to soften
the vigorous flavor. Karkade, a traditional Egyptian tea, consists of brewed hibiscus flowers and copious quantities of sugar.
Moroccan mint tea--a strong, heavily sweetened brew of spearmint leaves--is traditionally served after meals in the Middle East.
White coffee, a Lebanese favorite, is a tea-like concoction made with orange flowers and sugar, and served hot in demitasse
glasses.

Tea may be purchased loose, in tea bags, or in bulk. Tea bags should be individually wrapped in foil or cellophane to preserve the
delicate volatile oils. Store tea bags in a cool, dark cupboard for up to one month. Store loose tea in tightly sealed glass containers
in a cool, dark cupboard for two weeks. While tea doesn't go bad, it loses its flavor and aroma as the volatile oils evaporate. You can
tell if tea is stale when it no longer has a noticeable aroma.

Cautions on Use:
Those suffering from insomnia or gastric ulcer should avoid tea.

People with high levels of anxiety appear to be more susceptible to the actions of caffeine. All sources of caffeine should be
avoided, including caffeine-containing tea.

Green tea is generally free of side effects. The most common adverse effects reported from consuming large amounts (several cups
per day) of green tea are insomnia, anxiety, and other symptoms caused by the caffeine content in the herb.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

                                                              TOJÁS és TEJ


Tyúktojás
Properties:
Chicken egg: sweet in flavor, mild in nature, it is related to the channel of the lung;

egg white: sweet in flavor, cool in nature;

egg yolk: sweet in flavor, warm in nature.

Functions:
Chicken egg as a whole is a very strong tonic. It nourishes the blood and yin (body fluids), protects the foetus, and calms wind. For
those cases at the convalescent stage of diseases, such as febrile (hot) disease, anemia (too few red blood cells in the
bloodstream), yin deficiency, wounds and consumption disorders, chicken's egg is the most ideal nutrient due not only to its high
nutritious contents, but also to its digestibility. In Chinese concept, eggs are believed to be "warming," and are given to nourish the
elderly and the weak.

Key benefits of eggs are that they provide vitamin D to help the body to absorb calcium; eggs may improve male fertility, and may
prevent damage to blood vessels. Eggs also help to keep nerves in working order.

Egg shell, when used in powder form, is good at stopping abdominal pain, rickets (caused by deficiency of vitamin D) in children and
osteomalacia (painful softening of the bones, due to deficiency of vitamin D and calcium) in adults. The inner membranous layer
(called "phoenix cloth" in traditional pharmacology) nourishes yin and benefits the lung, and is applied in chronic coughing and
hoarseness.

Applications:
Chicken egg is used for febrile disease, depression, dry cough, hoarseness, pink eyes, sore throat, insecure foetus, thirst after
childbirth, diarrhea, malaria, burns, skin diseases.

1. For malaria:
Boil appropriate amount of bittern water (12-15 ml for adult, 3-5 ml for children younger than 5 years old, 5-8 ml for 5-9 years old,
9-11 ml for 10-18 years old). Crush 2 egg shells and put into the boiling bittern. Stir thoroughly until it becomes a pie. Administer
immediately. It is reported in 'Eating Your Way to Health' that out of 66 cases thus treated, 44 were cured for escaping the coming
malarial episode. Fifty-six cases were examined for follow-up. All but 3 cases revealed no relapsing.

2. For eczema and psoriasis (chronic, scaly skin disease):

First sterilize 2 eggs with ethyl alcohol. Place in a jar only slightly larger than the eggs. Add vinegar until the eggs are totally
covered. Seal the jar and let stand for a week. Then break the shell and pour the egg white and egg yolk into another sterilized jar
and seal. Now, rub the skin lesion with a cotton ball dipped in the prepared egg, several times a day. It is advisable not to
discontinue the therapy. According to 'Eating Your Way for Health', nine cases out of 12 with eczema were cured, with the other 3
cases improved. Two out of 5 cases with psoriasis were also cured.

Dosage and Administration:
Boil, poach, bake, stir fry, stew, scramble or pickle.

Make into omelettes, souffles and pancakes.

In cooking, make use of an eggs's ability to thicken sauces, bind ingredients, coat foods, and glaze baked foods.

A fresh chicken egg is hard-boiled and pickled in a mixture of vinegar and salt. Raw onion rings may be added for extra flavor. Serve
as a snack or as an accompaniment to cold meats.

When buying eggs, look for well-shaped eggs free from blemishes and cracks.

Store eggs in the refrigerator with the pointed ends facing down.

Cautions on Use:
More than 90 percent of all eggs are free of contamination at the time they are laid.

Contamination with Salmonella bacteria and with certain spoilage organisms occurs essentially afterward. Only one egg in every
7,000 harbors Salmonella bacteria that are passed on by the hen. Proper washing and sanitizing of eggs eliminates most
Salmonella and spoilage organisms deposited on the shell. The organism Salmonella enteritidis, a common cause of gastroenteritis
(a form of food poisoning), has been found to be transferred through the hen ovary in fewer than 1 percent of all eggs produced.
Ovarian-transferred Salmonella enteritidis can be controlled by thorough cooking of eggs (i.e., until there are no runny whites or
yolk). People who may be particularly at risk, such as pregnant women, the elderly, and young children, should eat only well-cooked
eggs.

Certain spoilage organisms (e.g., Alcaligenes, Proteus, Pseudomonas, and some molds) may produce green, pink, black, colorless,
and other rots in eggs after long periods of storage. So, avoid eating eggs that are stored for some time.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kacsatojás
Properties:
Sweet in flavor, cool in nature.

Functions:
Benefits deficiency and the body organs, clears the lungs, nourishes yin (body fluids).

Applications:
Duck egg is used for cough, sore throat, toothache, diarrhea.

1. For deficiency of yin after illness:

Consume boiled duck eggs.

2. For coughs, sore throat, toothache due to lung heat:

Crack a fresh duck egg and pour the content into boiling water. Stir it a bit. Drink it when it's warm. Or pour the content of several
duck eggs into boiling water and make a soup.

3. For coughing with little sputum and dry throat due to lung heat and deficiency of yin:

Boil 100 g. white fungus for 10 minutes, then pour the content of two duck eggs into the boiling soup. Add rock sugar for seasoning.

Dosage and Administration:
Poach, bake, fry, or scramble.

Cautions on Use:
As duck egg is cool in nature, those who are deficiency in pleen and stomach and have diarrhea or indigestion should avoid
consuming too much.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Libatojás
Properties:
Sweet in flavor, warm in nature.

Functions:
Warms the interior and nourishes qi (energy).

Applications:
Goose egg is used for deficiency of yang (male energy) after illness. It is a nutritious food good for recuperation.

Dosage and Administration:
Boil.

Cautions on Use:
Those with damp heat should avoid consuming too much.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Galambtojás
Properties:
Sweet in flavor, mild and slightly warm in nature.

Functions:
Benefits kidneys and qi (energy), clears toxic effects and draws out pus.

Applications:
1. For lumbago (lower back pain) and fatigue, shortness of breath and poor appetite, thinnesss, etc., due to dificiency of the spleen
and kidneys:

Boil pigeon eggs by themselves, or steam them with wolfberry fruits and longan aril. Add rock sugar to season.

2. For carbuncles with pus that does not clear, due to general weakness:

Boil a few pigeon eggs and consume them.

Dosage and Administration:
Boil or steam.

Cautions on Use:
Pigeon egg tends to the warm side, and should not be consumed in excess by those who have latent heat.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Fürjtojás
Properties:
Sweet in flavor, mild in nature.

Functions:
Invigorates qi and replenishes the blood, clears wind-dampness, strengthens the muscles and bones.

Quail's egg has been crowned with the name "animal ginseng". It is recommended to eat it regularly in dietotherapy.

Applications:
Quail's egg is used to treat protracted diseases or debility of the aged, palpitation, insomnia, timidity, amnesia, dizziness, bodily
tiredness and poor appetite.

1. For debility of the aged, protracted diseases, palpitation, insomnia, timidity, amnesia, dizziness, etc. due to deficiencies of qi and
blood, tiredness and poor appetite:

Consume quail eggs often as a nutritional supplement. Concoct 5 quail eggs with 20 g dangshen, 10 g Chinese angelica root, 10
pieces of Chinese dates.

2. For rheumatic heart disease, arthritis, lumbago and lassitude in the legs in old people:

Quail eggs can be used as a supplementary diet for the treatment.

Dosage and Administration:
To be boiled, stir-fried or made into soup for eating. These thin-shelled eggs are usually cooked for about three minutes and shelled.
Good in salad, aspic, pickled in mild vinegar, or fried, for mini bacon.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Tehéntej
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the heart, spleen, lung and stomach.

Functions:
Treats consumptive disease, reinforces the lung and stomach, promotes the production of body fluid and moistens the intestinal
tract.

Applications:
Cow's milk is used to treat debility and internal injury caused by over-strain, regurgitation, dysphagia (difficulty in swallowing),
diabetes and constipation.

Cow's milk is often prescribed in Chinese medicine for a weak constitution and for those who need building up.

Dosage and Administration:
To be taken after boiling or sterilization. Milk, a ubiquitous cooking and baking ingredient, is often enjoyed straight from the glass or
over cereal.

Refrigerate milk, and use it within two to seven days. Store powdered milk in a cool, dry cupboard; it will keep for several weeks
after the package is opened.

Cautions on Use:
Precaution should be taken by patients suffering from diarrhea caused by insufficiency of the spleen-yang or fluid-retention or
phlegm-dampness in the body.

Some people cannot digest lactose, the sugar in milk. A rarer complaint is an allergy to the protein in milk. People with either
condition should exclude milk and milk products from their diet.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kecsketej
Properties:
Sweet in flavor, warm in nature, it is related to the channels of the lung, stomach and kidney.

Functions:
Treats consumptive disease, reinforces the lung and stomach, promotes the production of body fluid and moistens the intestinal
tract.

Applications:
Goat milk is often prescribed in Chinese medicine for stomach disorders, protracted diseases, infirmity, tiredness, lanky physique,
feeble children, debility of the aged, constipation, thirst, etc.

In the West, milk is recommended for those with a stomach ulcer or an upset stomach. It is also considered to be good for building
up convalescents and for the elderly.

Dosage and Administration:
To be taken after boiling or sterilization.

Cautions on Use:
As goat milk is warm in nature, caution should be taken for those with latent heat.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Joghurt
Properties:
Slightly sour in flavor, mild in nature, it is related to the stomach and large intestine channels.

Functions:
Helps the passage of stools through the intestine; helps to relieve irritable bowel syndrome; may help to reduce heart disease.

Applications:
1. To treat diarrhoea:

It has been shown that bacteria called Lactobacillus GG, which are added to some yogurts, are not digested, and colonize the walls
of the large intestine. These bacteria fight harmful bacteria, including Clostridium difficile, which can cause diarrhoea after a course
of antibiotics. In human tests, Lactobacillus GG stopped diarrhoea in people who had been ill with it for several months.

As long as 25 years ago, doctors in the US showed in a study of 75 infants hospitalized with diarrhoea, that those who were given
only yogurt as a treatment recovered twice as quickly as those treated conventionally with a mix of neomycin, kaolin, and pectin.
2. To reduce blood cholesterol and heart disease:

Daily consumption of 200 g of live yogurt that contains the bacteria Lactobacillus acidophilus has been shown to reduce blood
cholesterol by more than three percent and low-density lipoprotein (LDL) cholesterol by more than four percent. It is thought that the
bacteria bind to the cholesterol in the intestine and reduce its absorption. Every one percent reduction in blood cholesterol is
associated with an estimated two to three percent reduction in the risk of heart disease. Some scientists suggest that a daily intake
of live yogurt may decrease the risk of heart disease by seven to ten percent.

3. To treat constipation:

Increasing the amount of fibre in the diet is known to speed up the passage of stools. Research in France has shown that yogurt
containing Bifidus bacteria has a similar effect on the large intestine to fibre. It therefore provides a good alternative for people who
find it difficult or unpalatable to eat a high-fibre diet.

4. To treat irritable bowel syndrome;

A regular intake of live yogurt can help to relieve the symptoms of irritable bowel syndrome (IBS). The yogurt encourages the
intestines to increase their number of probiotic, or "friendly," bacteria, and helps to prevent the growth of harmful bacteria.

Dosage and Administration:
A 150 ml pot of natural yogurt provides nearly 50 percent of an adult's daily requirement of phosphorus, which is 550 mg. 150 ml of
natural yogurt provides 40 percent of an adult's daily calcium needs.

Yogurt can be a simple, wholesome snack, eaten with fresh fruit, nuts, or hearty bread. It is a healthy substitute in recipes calling for
sour cream, even though cooking destroys its friendly bacteria. Often the best approach to yogurt is to enjoy it as-is, and that can
include using it as a substitute for milk with breakfast cereal.

Buy yogurts made from whole milk for children under five. Choose fat-reduced yogurts for older children and adults because these
types are most beneficial to their health.

Like other fresh cultured-milk products, yogurt can be kept for up to a week in the refrigerator.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

                                                                 Étolajak


Kókuszolaj
Applications:
Coconut oil is used for diseases of the teeth, summer heat, nervous dermatitis.

Dosage and Administration:
Coconut oil is used in preparation of food, margarine, sweets, confectionary, and soaps; it is also used for oil bath or hair wash.

It is semi-solid if kept at room temperature.

Different oils have different uses. Some, such as sesame oil and olive oil are ideal for seasoning. Others, such as sunflower oil, can
be used in salad dressing. Some oils, including corn oil, are particularly good for cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Kukoricaolaj
Applications:
Corn oil is popular for salad dressings and is also used in margarine manufacturing.

Different oils have different uses. Some, such as sesame oil, olive oil are ideal for seasoning. Others, such as sunflower oil, can be
used in salad dressing. Some oils, including corn oil, are particularly good for cooking.

Dosage and Administration:
Poly-unsaturated fats, like corn oil, are extremely vulnerable to damage from heat, so they are not suitable for high-temperature
cooking. These oils are best used in salad dressings, sauces, and dips.

Cautions on Use:
Poly-unsaturated oils such as corn oil can become rancid when exposed to heat, light, and oxygen. As a result, oil-processing
methods affect the nutritional content, storage life, and quality of oils.

Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe
the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the
method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select
oils in light-resistant plastic containers, or dark brown or green glass containers.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
Sertészsír
Properties:
Sweet in flavor, cool in nature.

Functions:
Tones up deficiency, lubricates dryness, counteracts toxic effects.

Applications:
Lard is used for difficult bowel movements, dryness in the internal organs (manifesting in dry cough, skin, eyes, nose, and stool;
scanty urine and frequent thirst).

Lard is used in food manufacturing and, to a lesser extent, in home-food preparation.

Dosage and Administration:
Different oils have different uses. Some, such as sesame oil, olive oil are ideal for seasoning. Others, such as sunflower oil, can be
used in salad dressing. Some oils, including corn oil and lard, are particularly good for cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Oliva olaj
Functions:
Reduces the risk of circulatory diseases; good for the digestive system, brain activity and bone mineralization; protects against
gallstones and stomach ulcers; helps relieve minor constipation; may offers protection in the fight against breast cancer.

Applications:
1. To treat people with heart attack tendency:

Consumed diets enriched with olive oil continuously.

2. To help prevent colon and skin cancer, or cancer in general:

Consumed a vegetarian diet enriched with olive oil continuously.

Dosage and Administration:
Olive oil is used in marinades, salad dressing, sauces and cooking, and, because of its distinct flavor, is considered a condiment. It
is also used for soap making.

Due to their stable chemical nature, monounsaturated oils such as olive oil is suitable for low, medium, and high-temperature
cooking.

Different oils have different uses. Some, such as sesame oil, olive oil are ideal for seasoning. Others, such as sunflower oil, can be
used in salad dressing. Some oils, including corn oil, are particularly good for cooking.

Storage in a dark cool cupboard or in dark glass or tin is preferable. Keep only a small amount next to the range where you need it
for cooking as the heat from cooking degrades it. Storage in a refrigerator is fine but the olive oil will turn almost solid so you must
warm it before using. olive oil often goes bad under the best storage conditions in a few years.

Cautions on Use:
Cooking oils can become rancid when exposed to heat, light, and oxygen. As a result, oil processing that uses these methods
affects the nutritional content, storage life, and quality of oils.

Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe
the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the
method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select
oils in light-resistant plastic containers or dark brown or green glass containers.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Földimogyoró olaj
Properties:
Sweet in flavor, mild in nature, it is related to the spleen, lung and large intestine channels.

Functions:
Tonifies the spleen, moistens the lung, loosens the bowel to expel accumulated foods and parasites.

Applications:
1. For ascaris or indigestion due to intestinal obstruction:

Drink cooked peanut oil in quantity. 60 ml for 15 years old or younger; 80 ml for 16 years old and up.

2. For tiredness, lack of milk for nursing mother:
Use peanut oil as condiment.

3. For dry coughs due to lung heat, particularly dry coughs with little or no phlegm:

Use peanut oil as condiment.

4. For constipation due to drying and blocking of intestines:

Drink peanut oil directly in quantity, 60 ml for 15 years old or younger; 80 ml for 16 years old and up.

Dosage and Administration:
To be used for cooking vegetables or meat. As peanut oil transfers its mild, nutty taste and aroma to fried foods, this oil is generally
the choice oil for fried foods. Peanut oil is also often used in Asian cooking and to make salad dressings and sauces.

Due to their stable chemical nature, monounsaturated oils such as peanut oil is suitable for low, medium, and high-temperature
cooking.

Cautions on Use:
Cooking oils can become rancid when exposed to heat, light, and oxygen. As a result, oil processing that uses these methods
affects the nutritional content, storage life, and quality of oils.

Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe
the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the
method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select
oils in light-resistant plastic containers or dark brown or green glass containers.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szezámmag olaj
Properties:
Sweet in flavor, cool in nature, it is related to the channels of the liver and kidney.

Functions:
Lubricates dryness, induces bowel movements, counteracts toxic effects, nourishes muscles, benefits qi (energy) and blood,
nourishes the liver and kidneys.

Applications:
Sesame oil is used for rhinitis (inflammation of the mucous membrane of the nose), constipation with dry intestines, roundworm,
abdominal pain due to indigestion, carbuncle swelling, tinea (fungal skin infection), cracked skin, ulcers.

1. For chronic simple rhinitis:

Bring sesame oil to a boil, let it cool, and store in a jar to use as nose drops.

2. For constipation with drying intestines, stomach pain due to indigestion or roundworms:

Drink sesame oil (before cooking) in quantity.

3. For early white hair, tiredness, etc., due to deficiency of qi and blood, as well as that of liver and kidneys:

Use sesame oil as condiment.

Dosage and Administration:
Sesame oil is used as a salad or cooking oil, in shortening and margarine. Its nutty flavor makes it ideal for stir-fries, salad dressing,
and cooked dishes.

When used as cooking oil, it can be used as a medicated drink for constipation with dry intestines.

Different oils have different uses. Some, such as sesame oil, olive oil are ideal for seasoning. Others, such as sunflower oil, can be
used in salad dressing. Some oils, including corn oil, are particularly good for cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szójabab olaj
Properties:
Pungent and sweet in flavor, warm in nature, it is related to the large intestine channel.

Functions:
Lubricates intestines, expels worms, clears toxic effects, nourishing.

Applications:
Soybean oil is used for intestinal gas, constipation and carbuncles.

Dosage and Administration:
Poly-unsaturated fats, like soybean oil, are extremely vulnerable to damage from heat, so they are not suitable for high-temperature
cooking. These oils are best used in salad dressings, sauces, and dips.

Cautions on Use:
Poly-unsaturated oils such as soybean oil can become rancid when exposed to heat, light, and oxygen. As a result, oil-processing
methods affect the nutritional content, storage life, and quality of oils.

Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe
the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the
method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select
oils in light-resistant plastic containers, or dark brown or green glass containers.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Növényolajok
Properties:
Pungent in flavor, warm in nature, it is related to the spleen and stomach channels.

Functions:
Lubricates intestines, relieves constipation, clears toxic effects.

Applications:
1. For thinness due to deficiency of qi (energy), blood and yin (body fluids), constipation with drying intestines:

Drink vegetable oil in quantity.

2. For measles, itch, eczema, furuncles:

Apply vegetable oil on the affected area. Avoid washing the affected parts with water during treatment.

Dosage and Administration:
Used as cooking oil or as a topical agent.

Different oils have different uses. Some, such as sesame oil, olive oil are ideal for seasoning. Others, such as sunflower oil, can be
used in salad dressing. Some oils, including corn oil, lard and vegetable oil, are particularly good for cooking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

                                                                 ÍZESÍTŐK


Alkoholos italok
Properties:
Bitter, sweet and pungent in flavor, warm and toxic in nature, they are related to the channels of the heart, liver, lung and stomach.

Functions:
Promotes blood circulation, prevents pathogenic cold, enlivens the spleen, warms the middle-jiao and helps drugs to take effect
sooner.

Alcoholic drinks yield actions on central nervous system, blood circulatory system, digestive system and others. It first excites and
then inhibits the nervous system; dilates blood vessels in the skin, promotes circulation and may result in circulatory collapse when
administered in large quantity; stimulates secretion of the stomach and gastric acid.

Applications:
Alcoholic drinks are used to treat rheumatism due to cold-wind, spasm of muscles, obstruction of qi in the chest, cold sensation and
pain in the chest and abdomen, wounds.

1. Coughing due to cold sputum:

Soak pig fat, sesamic oil, bee honey and powdered tea, each 125 g, in liquor. Boil and let cool down before drinking.

2. For itching rash in woman:

Mix some bee honey with millet wine and drink it.

3. For postpartum simple diarrhoea:

Boil 250 g millet wine and add some brown sugar. Boil for another 2-3 minutes. Drink in a draught or in 2 doses.
4. For rheumatism or pain over the whole body:

Fry 500 g black soybeans until it cracks. Soak in 100 ml millet wine in an earthenware pot. Let it cool down and drink.

5. For simple postpartum diarrhoea:

Boil 250 ml millet wine to which 125 g brown sugar was added. Continue to boil for 2-3 minutes. Consume it in a draught after
cooling down. Continue the recipe for a few days. Aside from mild vertigo, no side effects were observed.

Dosage and Administration:
Take it warm, or together with rice or bread.

Or decoct it along with herbs or soak herbs in it for oral administration.

It can also be used for drip-bathing, mouth-rinsing, or spread on the affected part.

Cautions on Use:
Long term consumption of liquor is harmful to your body and health, especially in excessive amounts. Liquor is called 'poisonous' in
traditional Chinese medicine.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Méz
Properties:
Sweet in flavor, mild in nature, it is related to the lung, spleen and large intestine channels.

Functions:
Nourishes the vital energy, benefits digestion, regulates the spleen-stomach function, strengthens all the internal viscerae, detoxifys,
moistens the intestines, lowers blood pressure, prevents arteriosclerosis (various disorders of arteries), heals wounds.

Honey has high nutritional value. It has mild antiseptic properties and has been used in the treatment of burns and lacerations.

Applications:
1. For dry coughing, dry mouth, hot soles and palms due to yin deficiency:

Dig out the nucleus of a large pear (may be substituted by white turnip when pear not available). Fill in the cavity with 30 g bee
honey. Steam and consume, twice daily for several days.

2. For indigestion:

Prepare 30 g Chinese yam and 9 g inner membrane of chicken gizzard. Decoct the two ingredients for 20 minutes. Obtain the
solution to which 15 g honey is added and serve, once daily.

3. For constipation:

Prepare 20 g black sesame and 30 g bee honey. Fry the sesame and then pound it as paste. Swallow the paste and honey with
warmed boiled water twice daily.

4. For peptic ulcer:

Decoct 9 g licorice, 6 g tangerine peel in 150 ml water for 15 minutes. Discard the residue and pour into 50 g honey and drink, 3
times daily. This can be applied for a considerably long period.

5. For asthmatic cough:

Prepare 30 g fresh ginger juice, 30 g almond. Use some lard to boil the almond. Pound the almond as paste to which ginger juice,
honey and sugar, each 15 g, are added. Prepare as bolus in the size of an apricot stone. Eat 6-7 times daily.

Dosage and Administration:
30-60 g.

Taken following infusion with hot boiled water, or used in pill, powder of soft extract.

Honey is sold in liquid or crystallized form, and is available raw or pasteurized. Commercial honey is heated to 65.5 to 71¢X C to
prevent crystallization and yeast formation. "Organic" or "raw" honey has not been heat-treated.

The first thing to consider when using honey to cook with is that it is judged to be twice as sweet as sugar. Therefore, to get the
same sweetness as sugar, you use one half as much as you would of sugar.

Also, honey is about 18 percent water. If you round that off to 20 percent you can easily figure that about 1/5th of the honey you add
to your recipe is water. Therefore, you cut back on the moisture in your recipe by 20 percent.
When used externally, honey can treat local hot scald, and heal wounds.

Cautions on Use:
Honey should be avoided by those who have the symptoms of accumulation of phlegm-dampness in the body, abdominal distention
and lingering diarrhea.

Honey may contain Clostridium botulinum spores, the bacterium that causes botulism (an acute paralytic disease caused by botulin
especially in food). Heat treatment is not sufficient to destroy Clostridium botulinum spores, but the high sugar content of the honey
prevents the spores from germinating, thus preventing the risk of deadly botulism. Normal adults are not at risk of botulism from
eating honey; however, the gastrointestinal tracts of young infants (under one year of age) may promote spore germination. For this
reason, infants under one year of age should not consume honey in any form.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Maltóz
Origin:
Maltose is the sugarish food made from fermentation of sweet rice, white rice, barley, wheat, corn, or sorghum.

Maltose is a product of the enzymatic breakdown of starches during digestion. Maltose, which is readily hydrolyzed to glucose and
can be metabolized by animals, is employed as a sweetening agent and as a food for infants whose tolerance for lactose is limited.

Properties:
Sweet in flavor, warm in nature, it is related to the channels of the spleen, stomach and lung.

Functions:
Benefits the spleen and the stomach, slows sudden illness, moistens lungs, relieves coughs, removes toxic effects.

Applications:
1. For poor appetite, fatigue, stomach pain, vomiting, etc., due to coldness and deficiency of the spleen and the stomach:

Use maltose as seasoning in a soup that consists of cinnamon twig , white peony root, fresh ginger, Chinese dates and licorice.

2. For unsettled foetus due to deficiency of the spleen:

Boil 6 g amomum fruit with maltose for 25 minutes and drink the soup.

3. For dry coughs, sore throat, shortness of breath, constipation due to lung heat:

Steam the mixture of maltose and carrot juice together. Slowly swallow the mixture when it's still hot.

Dosage and Administration:
Swallow it slowly, or add water and drink it, or cook it with other food.

Cautions on Use:
Those with damp heat and stuffiness in the stomach should avoid consuming maltose.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Mustár, fehér
Properties:
Pungent in flavor, warm in nature, it is related to the liver and stomach channels.

Functions:
Warms the lungs to resolve phlegm and activates the flow of qi to dissolve masses.

Applications:
1. Treats dyspnea (difficult breathing) and coughing due to cold-phlegm, hypochondriac fluid retention, etc.

2. Treats phlegmon (a spreading, diffuse inflammatory reaction to infection with microaerophilic streptococci, which forms a
suppurative or gangrenous and undermining lesion that may extend into deep subcutaneous tissues and muscles, creating multiple
small pockets of pus) of the yin type with multiple abscess, numbness of the limbs, swelling and pain of the joints, etc., due to
obstruction of the channels and joints by phlegm.

Dosage and Administration:
3-10 g.

Use as a spice or condiment. Dry Mustards are used in soups and stews; prepared mustards are used in sauces for meats,
mayonnaise, salad dressings and as a spread for hot dogs. Mustard greens are often served as side dishes and are central to
southern "soul food" meals.

Cautions on Use:
Migratory and dispersing with its pungent taste and warm nature, mustard can exhaust qi and impair yin, so it should be avoided by
anyone with deficiency of the lungs due to prolonged coughing or with hyperactivity of fire due to yin deficiency.

Irritating the skin mucosa, mustard is prone to vesiculation, so it should be avoided by those suffering from ulcers or hemorrhage of
the digestive tract or from dermal allergy. No excessive amount should be allowed as any excessive use is liable to lead to
gastroenteritis (acute inflammation of the lining of the stomach and intestines) or to abdominal pain and diarrhea.

The plant is possibly poisonous once the seedpods have formed.

Reference Materials:
'The Compendium of Materia Medica' :

"Activating the flow of qi to eliminate phlegm for resuscitation, removing cold to warm the spleen and stomach and subduing swelling
to alleviate pain."

"Dyspnea (shortness of breath) and coughing with regurgitation, beriberi (a deficiency disease marked by inflammatory or
degenerative changes of the nerves, digestive system, and heart and caused by a lack of or inability to assimilate thiamine) with
numbness and various types of pains in bones and muscles as well as the waist and joints."

'Annotation on Shen Nong's Herbal Classic' :

"As it is very pungent in taste and warm in nature, white mustard seed can quite effectively clear away internal and external
accumulation of phlegm, cold-phlegm in the chest and abundant cold phlegm."

Toxic or Side Effects:
The plant is possibly poisonous once the seedpods have formed.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Bors
Properties:
Pungent in flavor, hot in nature, it is related to the stomach and large intestine channels.

Functions:
Warms the middle-jiao and keeps the adverse qi flowing downward, clears away phlegm and toxic materials.

Due to its hot nature, pepper is good for expelling evil cold and warming up the body interior, especially when cold phlegm
accumulates and stagnates in the body.

Pepper is also a stomachic when one's stomach suffers a cold invasion and is in need of warming. It also relieves pain, sends down
adversely rising qi, as well as yields some antipyretic (reduces fever) action.

When used externally, it can treat skin and external diseases, poisonous snake or dog bites, and can also be used to remove
poisonous quality of food.

Applications:
1. To treat cold pain in the abdomen, vomiting and diarrhea due to stomach-cold:

a) Abdominal pain and vomiting due to stomach-cold:

Pepper can be ground alone into powder and stewed together with pig stomach or used with lesser galangal (Rhizoma Alpiniae
Officinarum), long pepper (Fructus Piperis Longi), etc., for oral administration.

Or, immerse some pepper in vinegar. Then take it out and dry under sunlight. Repeat the process 7 times. Grind the pepper into
powder. Administer 3 g, twice daily.

b) For diarrhea due to deficiency-cold in the spleen and stomach:

Pepper can be used together with evodia fruit, largehead atractylodes rhizome (Radix Atractylodis Macrocephalae), etc., and it can
also be ground alone into powder for application onto the umbilical region.

2. To warm up cold of wind-cold type:

Prepare pepper and clove, each 3 g. Grind them as powder. Use 2 white bulbs from Chinese onion and pound, then mix with the
prepared powder. Put a small mass onto the palm. Close both palms together and put the closed hands in between the two thighs
until one sweats.

3. To treat epilepsy:

Pepper can be ground together with long pepper (Fructus Piperis Longi) in an equal amount for oral administration, or the pepper is
placed in turnip and dried in the air and ground into powder for oral administration in the manner described in the book 'Recipes for
Emergency'. In addition, it can induce appetite and digestion if used as a seasoning.

4. For dyspepsia (indigestion) in children:

Grind 1 g white pepper as powder and 9 g glucose powder. Mix them together. Administer 0.3-0.8 g (<1 year old), 0.5-1.5 g (< 3
years old), three times daily, 1-3 days for a therapeutic course.

5. For prolapse (sinking) of stomach:

Clean a pig's or sheep's stomach (about 500 g) to which 1.5 g white pepper is added. Simmer with slow fire until well done.
Consume the stomach and soup.

Dosage and Administration:
2-4 g.

Used either as an ingredient of boluses or powder or as seasonings in decoction for internal use. When grinded into powder for oral
administration, a dosage of 0.5-1 g is recommended. Use an adequate amount externally.

Cautions on Use:
For people used to have flaring up of inner fire, manifesting red eyes, sore throat or thirst, pepper is contraindicated.

Reference Materials:
'The Newly-Revised Materia Medica':

"Sending down adversely rising qi, warming the spleen and stomach, resolving phlegm and removing wind-cold from the internal
organs."

'The Compendium of Materia Medica':

"Warming the stomach and intestines."

"Regurgitation due to cold-dampness, distention of the deficiency type, cold accumulation, cold inflammation and floating heat of the
teeth with pain."
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Méhpempő
Properties:
Sweet and sour in flavor, mild in nature, it is related to the lung and spleen channels.

Functions:
Waters yin (body fluids), tones deficiency, nourishes the liver, strengthens the spleen.

Applications:
Royal jelly is used for general weakness after a prolonged illness, malnutrition in children, weakness in the elderly, viral hepatitis
(liver inflammation caused by viruses), hyper-tension, arthritis.

Dosage and Administration:
30-60 g.

Taken following infusion with hot boiled water, or used in pill, powder of soft extract.

Cautions on Use:

Reference Materials:

Toxic or Side Effects:

Modern Researches:
Royal jelly is a complex nutrient comprised of proteins (13 percent), carbohydrates (14 percent), lipids, vitamins, minerals and trace
elements. It contains 18 amino acids and the whole range of the vitamin B group--pantothentic (B15) in particular.

Royal Jelly also contains collagen--a powerful anti-ageing element that helps preserve the youth of the body, particularly the skin.

Royal jelly is generally said to have the following health benefits: increases energy, endurance and stamina levels; reduces stress;
increases resistance to disease; helps maintain and enhance hair, nails and skin tone; promotes general feelings of well being;
helps arrest vascular diseases, anaemia (too few red blood cells in the bloodstream), arthritis, liver ailments, etc.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Konyhasó
Properties:
Salty in flavor, cold in nature, it is related to the channels of the stomach, kidney, large and small intestines.

Functions:
Induces vomiting, removes phlegm, cools the blood and clears away pathogenic fire and toxic materials.

Salt possesses the functions of clearing evil heat and cooling down evil heat in the blood. It is also an antidote (counteracting a
poison) and a very common flavoring. It is essential to body health. No one can lead a normal life without taking salt regularly.

Salt maintains fluid balance and blood pressure, improves the flavor of many foods and is a useful food preservatives. However,
excessive intakes of salt can cause a rise in blood pressure, and an increased risk of stroke, heart disease and kidney failure. High
intakes promotes an increase in calcium excretion and may exacerbate osteoporosis (a condition that affects especially older
women and is characterized by decrease in bone mass with decreased density and enlargement of bone spaces producing porosity
and fragility).

Applications:
Salt is extensively applied for chest distension, sore throat and bleeding from the gum. It also stimulates one's appetite and arouses
delicious taste.

Iodized salt--that is, salt to which small quantities of potassium iodide have been added--is widely used in areas where iodine is
lacking from the diet, a deficiency that can cause swelling of the thyroid gland, commonly called goitre.

1. For sore throat and habitual constipation:

Dissolve 1-2 g salt in 200 ml warm boiled water. Drink in early morning on empty stomach.

2. For sunstroke with thirst and profuse sweating:

Use appropriate amount of salt and sugar and dissolve in warmed boiling water. Drink as one would tea.

3. For poor milk secretion in puerpera (a lying-in woman) and chloasma:

Fry 50 g black sesame and 25 g salt until sesame is done. Grind into powder form and eat as one likes or with other foods. For
chloasma, continue the recipe for 6 months or longer.

4. For hiccups as a result of immoderate meal:

Lick a little salt and place it on surface of tongue. As it dissolves, swallow it bit by bit.

Dosage and Administration:
To be taken after being dissolved in boiling water, or used as condiment when vegetables are cooked.

When used to induce vomiting, it should be parched yellow and taken after being dissolved. It can also be parched and wrapped in a
cloth and applied to the affected part, dissolved in water for eye dripping, or used to bathe skin and external diseases.

Cautions on Use:
Those suffering from edema should avoid it.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Szójaszósz
Properties:
Salty and sweet in flavor, mild in nature, it is related to the stomach, spleen and kidney channels.

Functions:
Nourishes the stomach, clears away heat and removes toxic materials.

Applications:
Soy sauce is used to treat bee stings and insect-bite, scald burn, dysphoria (a state of feeling unwell or unhappy) with fullness
sensation during the course of febrile diseases.

Dosage and Administration:
To be used as seasonings for meat or fish dishes. Soy sauce is a condiment, used sparingly to flavor dishes. Use it in stir-fried
dishes, or to prepare marinades for meat or vegetables. It can also be used in place of salt in soups and stews.

Once the bottle is opened, soy sauce reacts with oxygen in the air and looses some of its flavor in one month. It is best to keep soy
sauce refrigerated in order to maintain its excellent flavor. It should stay tasty for at least 6 months.

Cautions on Use:
Eating excessive soy sauce will result in accumulation of phlegm and damage to qi (energy).
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
Barnacukor
Properties:
Sweet in flavor, warm in nature, it is related to the spleen, stomach and liver channels.

Functions:
Benefits the spleen, vital energy circulation and good for digestion. In addition, it relieves pain, promotes blood circulation and
removes stagnation.

Applications:
1. For diarrhoea due to evil cold:

Prepare 50 ml millet wine and 10 g brown sugar. Boil together until the brown sugar dissolves. Drink at a draught.

2. For deficiency of blood or irregular menstruation in women:

Cook 2 chicken eggs with brown sugar. Drink after menstruation has stopped.

Dosage and Administration:
Brown sugar is used to sweeten hot and cold beverages, and are key ingredients in most baked goods.

Store brown sugar in a dry place at room temperature.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Cukor, fehér
Properties:
Sweet in flavor, mild in nature, it is related to the lung, spleen and stomach channels.

Functions:
Nourishes the lungs and relieves coughing; benefits the spleen, vital energy circulation and good for digestion. In addition, it relieves
pain, promotes blood circulation and removes stagnation.

Applications:
1. For prevention of sunstroke:

Boil 50 g mung beans in water until well done. Add a little white sugar and serve.

2. For coughing due to lung dryness:

Boil a pear with white sugar, Sha Shen (Radix Adenophorae Strictae), and Sichuan fritillary bulb.

Dosage and Administration:
White sugar is used to sweeten hot and cold beverages, and are key ingredients in most baked goods.

Store white sugar in a dry place at room temperature.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Ecet
Properties:
Sour and bitter in flavor, warm in nature, it is related to the channels of the liver and stomach.

Functions:
Dissipates blood stasis, arrests bleeding, clears away toxic materials, destroys intestinal parasites and flavoring.

Vinegar also stimulates appetite, yields refreshing action on the brain with vapor inhalation, and can also remove the poisonous
quality of fish, meat and vegetable.

Applications:
Vinegar is applied in postpartum bleeding, nose-bleeding, lumps and mass in abdomen, jaundice, hemoptysis (blood in sputum),
tawny sweat, skin and external diseases.

1. For ascaris (worms) in the biliary ducts:

To 30-60 ml vinegar, add warmed boiled water, and drink in a draught.

2. For acute or chronic hepatitis (inflammation of the liver):

Prepare 500 g fresh pig's ribs and place into 1,000 ml vinegar with 125 g brown sugar. Boil the vinegar for 30 minutes. Obtain the
solution. For adults, 30-40 ml and 10-15 ml for children 5-10 years of age, 3 times daily after meals for 1 month as a therapeutic
course. Three courses may be administered.
3. For jaundice:

Use 100 ml vinegar in which 30 g root of milk vetch root, 6 g cinnamon twigs and 20 g root of herbaceous peony are added. Pour in
some water and boil it. Drink the decoction, once a day for 7 days.

Dosage and Administration:
To be used to cook meat and fish dishes, eaten togther with rice or bread; it can be mixed with decoction or drugs for oral
administration, or warmed up to fumigate offensive odor, rinse the mouth, or mixed with herbs for external application.

Cautions on Use:
Vinegar should be avoided by those who suffer from excessive dampness of the spleen and stomach, flaccidity,
arthralgia-syndrome, spasm of muscles, or show symptoms of the initial stage of febrile diseases caused by exopathogen.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Wasabi
Properties:
Pungent in flavor, warm in nature, it is related to the stomach channel.

Functions:
Stimulates digestion, prevents food poisoning.

Applications:

Dosage and Administration:
Traditionally the primary use of wasabi is as a condiment for use with Japanese dishes such as sushi, sushimi and soba dishes, and
also with raw fish. For these uses it is ground up into a paste for seasoning. Recently, it has been applied to enhance dips, meats
and other foods.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vörösbor
Properties:
Pungent, sweet and bitter in flavor, warm in nature, it is related to the channels of the liver, stomach and lung.

Functions:
Promotes blood circulation, disperses cold, speeds up effects of herbs.

Applications:
Wine is used for wind cold rheumatism, spasms of tendons, chest pain, cold abdominal pain.

Dosage and Administration:
Serve most red wines between 15 and 18 degree Celsius; they taste their best between this temperature range.

Cautions on Use:
Avoid excessive drinking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Fehérbor
Properties:
Pungent, sweet and bitter in flavor, warm in nature, it is related to the channels of the liver, stomach and lung.

Functions:
Promotes blood circulation, disperses cold, speeds up effects of herbs.

Applications:
Wine is used for wind cold rheumatism, spasms of tendons, chest pain, cold abdominal pain.

Dosage and Administration:
Serve white wines between 10 and 14 degree Celsius; and sweet white wines betweem 13 and 15 degrees.

Cautions on Use:
Avoid excessive drinking.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:3
posted:8/24/2012
language:English
pages:103
tongxiamy tongxiamy http://
About