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Chinese Medicine Folklore

About once a month this section will outline what Chinese history has recorded about the medicinal value of various plants and foods. This Directory shall not be used as a substitute for bona fide medical advice from a licensed physician.

Jujubes, Barley and Poultry

In TCM (Traditional Chinese Medicine) jujbes, barley and poultry are food items with strong nutritional and medicinal histories.

Jujubes are generally well known among cooks but are not a main staple in most diets worldwide. Jujubes are dates. They are small with a redish skin. Sweet to the taste and very aromatic when cooked. Some say they are as strong as many incense. Classicially they are identified as the "Food of Harmony." Jujubes are reported to settle the nerves, giving a calming effects. They have also been used to assist in going to sleep. Biologically, jujubes are reported to be an excellent source for building and strengthening red blood cells. Though mostly used in Chinese deserts, they have been used in stews and soups and broths as well.

Barley has an ancient history - not just in Chinese culture, medicine and diet. Barley is known worldwide and has been greatly studied.

Though served primarily to kids, others have taken it because of its ability to speed up the metabolism, and or clean the digestive system. Some swear it can even prevent and lower body weight and blood pressure if taken daily. Notably its high vitamin composition is well known among respected dietitians. It's a great source for protein, calcium, amino acids and thiamine. Chinese culture considers it a wonder grain.

Poultry needs to introduction. Few people do not eat fowl. In Chinese culture chicken is thought to invigorate the Five Organs: Lungs, Spleen, Kidneys, Liver and Heart. No part of a chicken is unused. The users stomach and spleen are invigorated, muscles and bones are toned, blood circulation increases. Females report their menstrusal cycles are regulated.

Duck is a great Chinese dish. Combining duck with cucumber, ham and a few veggies, is a great tasting meal. It also greatly assists in urinary flow, said to resolve some consumption diseases and maintains a steady flow of saliva.

Quail, formerly a wild game, also has a long history; well over 3500 years in Chinese culture. Having been served only to royalty, it is accepted as an exceptional dish. Not only does it benefit the Five Organs (See above), but also lowers fevers; and when used in conjunction with ginger and red beans, folklore says, cures dysentery. Quail is actually a better all-around meat than chicken for higher protein and lower cholesterol.

You are invited to review the benefits of jujubes, barley and poultry. In creative combinations they may, or may not, give you a better sense of well-being.

Shen Nong tasted 100 herbs to tell their ingredients - hunger allying, health protecting, and disease curing. The basic principle of Chinese medicine is harmonization - a proper mixture of ingredients. The essence of Chinese food is synthesis, the artistics view of the Chinese nation and its philosophy.

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Next Time

Next time we'll look at why "Gelatin Protein Sources" are a primary focus in Chinese Medicine and diet.

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