Can we find textures and flavors of fish and meat in a vegetable?
The Chinese black fungus is known for these qualities, its essential nutrients and its valuable contributions as a dietary supplement for health and general form. Generally obtained in the form of a dry package, it requires washing before use.
By enriching the blood and preventing iron deficiency anemia, Western medical science discovered that black fungus was very effective in modulating blood viscosity because it inhibited platelet aggregation, thereby reducing blood viscosity levels. In traditional Chinese medicine (MTC), its applications include anemia, uterine hemorrhage, hemorrhoids, high blood pressure, and coronary heart disease. It also plays an important role in cancer prevention and relief.
A very common and economical ingredient in Chinese cuisine, it is also recognized in traditional Chinese medicine as a medicinal food for thousands of years. The black fungus, rich in nutrients such as iron, proteins, lipids, vitamins, and polysaccharides, also contains essential trace elements such as potassium, selenium and manganese, essential for the long-term health of the body.
The bittersweet taste of the black fungus is not particularly strong, but its texture is decidedly fleshy. Its presence in the dishes emphasizes rather the aromas of the main ingredients.
As a dietary aid
Black Fungus is a powerful ally in the fight against obesity. Although highly caloric, its texture (and taste) of meat, when boiled, makes it particularly appetizing. It is often added to other dishes to “enrich them”, incorporate them into a dietary/dietary diet, as well as their valuable nutritional content.
It is certainly not fast food, it must be soaked and thoroughly cleaned before use. Available in most Chinese supermarkets, a black mushroom is sometimes stored in Tesco branches in city centers.
“Fat Busters” to enjoy by your side
Dieters can clean their black mushrooms with other Chinese aids proven to lose weight, lose weight and nourish themselves, such as green tea (Lu Cha) and Bojenmi Tea.
Green tea stimulates the heart, aids digestion and provides a general attention call. By stimulating fat metabolism and popular for dieting and weight loss, the consumption of green tea also encourages detoxification of the body in general.
People with anemia (and women during their period) should avoid green tea because it somewhat inhibits iron assimilation. These should switch to Bojenmi Tea (see below) and / or consume black mushrooms to remedy the iron deficiency.
Bojenmi Cha, also known as “meat lightening tea, good health, and pleasant appearance”, also promotes weight loss and weight loss. A mixture of 12 medicinal herbs based on an ancient remedy of the Ming dynasty. This tasty tea facilitates digestion, reduces cholesterol levels and has a mild laxative effect.
The effects of removing green tea fat are such that Chinese restaurants use leftovers to clean the fat from tables at closing.
Black fungus, green tea, and Bojenmi tea have effects of internal cleansing. Detoxification and induction of longevity, which encourage their inclusion in anti-aging and health and fitness diets.
Peter Allsop M.Ed, United Kingdom Shaolin Qigong Coach is a senior student of Grand Master Yap Leong. The head coach of his HYL program (Health, Youth and Longevity) 5 Elements of Qigong. Peter is a Kung Fu teacher, Feng Shui consultant and author of recent digital books on related topics.