Incorrect Ways of Brewing Chinese Wolfberry Can Be Ineffective
Incorrect Ways of Brewing Chinese Wolfberry Can Be Ineffective
Chinese wolfberry contains various nutrients such as carotenoids, betaine, flavonoids, Chinese wolfberry polysaccharides, vitamins, and more. Chinese wolfberry polysaccharides have biological effects like immune regulation, anti-tumor properties, and blood pressure regulation. From the perspective of traditional Chinese medicine, Chinese wolfberry has a sweet and mild taste, making it suitable for treating conditions such as deficiency fatigue, soreness in the lower back and knees, dizziness, tinnitus, impotence, excessive internal heat, blood deficiency, and blurred vision.
Some people have the habit of putting a few Chinese wolfberries into boiling hot water, thinking that hot water is necessary to "activate" the nutrients and extract them. The advantage of using hot water to brew Chinese wolfberries is that it can quickly steep the wolfberries and provide some sterilization. However, the drawback is quite apparent: boiling hot water can damage the nutritional content of Chinese wolfberries. The ideal water temperature for brewing Chinese wolfberries should be between 65°C and 80°C, and it should be steeped for at least 30 minutes before consuming.
Furthermore, if you only drink the water after brewing Chinese wolfberries and don't eat the wolfberries themselves, the water will likely contain only a small amount of β-carotene, lutein, and other bioactive substances. Most of the nutrients will still be in the flesh of the berries. Therefore, it's advisable to chew the brewed wolfberries and swallow them.
Chinese wolfberries can be consumed in various ways depending on the season. In summer, you can brew Chinese wolfberries with chrysanthemum, honeysuckle, fat sea, and rock sugar to help relieve eye fatigue. In autumn, you can prepare a dessert with Chinese wolfberries, snow pears, lilies, and hawthorn. In winter, Chinese wolfberries can be added to congee with longan, jujubes, and yam, or used in stewed dishes with ribs or lamb, along with an appropriate amount of wolfberries.
Lastly, it's essential to note that while Chinese wolfberries are rich in nutrients, they are still a type of nourishing food. Excessive consumption can lead to over-nourishment, so it's recommended to limit intake to around 10 pieces per day.
Chinese wolfberry contains various nutrients such as carotenoids, betaine, flavonoids, Chinese wolfberry polysaccharides, vitamins, and more. Chinese wolfberry polysaccharides have biological effects like immune regulation, anti-tumor properties, and blood pressure regulation. From the perspective of traditional Chinese medicine, Chinese wolfberry has a sweet and mild taste, making it suitable for treating conditions such as deficiency fatigue, soreness in the lower back and knees, dizziness, tinnitus, impotence, excessive internal heat, blood deficiency, and blurred vision.
Some people have the habit of putting a few Chinese wolfberries into boiling hot water, thinking that hot water is necessary to "activate" the nutrients and extract them. The advantage of using hot water to brew Chinese wolfberries is that it can quickly steep the wolfberries and provide some sterilization. However, the drawback is quite apparent: boiling hot water can damage the nutritional content of Chinese wolfberries. The ideal water temperature for brewing Chinese wolfberries should be between 65°C and 80°C, and it should be steeped for at least 30 minutes before consuming.
Furthermore, if you only drink the water after brewing Chinese wolfberries and don't eat the wolfberries themselves, the water will likely contain only a small amount of β-carotene, lutein, and other bioactive substances. Most of the nutrients will still be in the flesh of the berries. Therefore, it's advisable to chew the brewed wolfberries and swallow them.
Chinese wolfberries can be consumed in various ways depending on the season. In summer, you can brew Chinese wolfberries with chrysanthemum, honeysuckle, fat sea, and rock sugar to help relieve eye fatigue. In autumn, you can prepare a dessert with Chinese wolfberries, snow pears, lilies, and hawthorn. In winter, Chinese wolfberries can be added to congee with longan, jujubes, and yam, or used in stewed dishes with ribs or lamb, along with an appropriate amount of wolfberries.
Lastly, it's essential to note that while Chinese wolfberries are rich in nutrients, they are still a type of nourishing food. Excessive consumption can lead to over-nourishment, so it's recommended to limit intake to around 10 pieces per day.
instagram