Better Health with (Mostly) Chinese Herbs and Foods

Albert Y. Leung

• Publisher: Gregarious Publishing
• Year: 2020
• eBook ISBN: 9780578654928
• Edition: 1
• Topic: Medicine
• Subtopic: Alternative & Complementary Medicine

The Age of the “Miracle Drugs" is Over!

Current major diseases - AIDS, heart diseases, degenerative diseases ( e.g., arthritis and rheumatism), diabetes, cancers and obesity - are mostly the consequence of our modern lifestyle. There is no longer any disease that can be cured by "miracle drugs." New drugs now developed to treat one disease invariably cause others to appear. Yet, it has been no accident that peoples from various cultures have survived in good health over millennia, long before the modern drug era. It is time we utilized more of our traditional healing foods and herbs that have kept us healthy since the dawn of human history. What better way to start than with Chinese herbs and foods that have been well accepted by billions of people for centuries!

Well known for his integrity and his no-nonsense, meticulous writing style, Dr. Albert Leung has now authored Better Health with (Mostly) Chinese Herbs and Foods. This book will hopefully incite you to re-evaluate your thinking towards modern drugs and traditional herbs. Written with authority and candor, sometimes humorous and critical, it's always frank and comes directly from the heart. Better Health means Better Health!

LIST OF HERBS AND FOODS

Alfalfa	Honeysuckle
Aloe Vera	Job's Tears
Angelica	Jujube, Common
Astragalus	Juniper
Baizhu	Kudzu
Bee Pollen	Licorice
Cangzhu	Ligustrum
Capsicum	Luffa
Celery Seed	Lycium
Cherokee Rosehip	Magnolia
Chicory	Mume
Chrysanthemum	Mung bean
Codonopsis	Passion flower
Dandelion	Peony, Red and White
Danggui	Poria
Eleuthero	Purslane, Common
Fenugreek	Red Sage
Foti, Raw and Cured	Rehmannia, Raw and Cured
Forsythia	Royal Jelly
Ganoderma	Safflower
Garlic	Sarsaparilla
German Chamomile	Saw Palmetto
Giant Knotweed	Schisandra
Ginger	Sesame
Ginseng, Asian and	Sour Jujube Kernel
American	Thyme
Gotu-kola	Turmeric
Hawthorn, Western and	Watercress
Chinese

ALFALFA (Syn. LUCERNE)

Plant Source: Medicago sativa L. (Family Leguminosae)

Part Used: Leaves and flowering tops

Properties: Appetizer, diuretic, tonic

Most Common Traditional Uses: To promote appetite and weight gain, to stop bleeding, to treat bladder stones and fluid retention

Other Advocated Uses: Arthritis, diabetes, peptic ulcer, alcoholism, to prevent absorption of cholesterol

Alfalfa is rich in nutrients, including proteins, antioxidant flavonoids, vitamins (A, B1, B6, B12, C, E and K), amino acids, minerals, sterols and fibers; it also contains saponin glycosides and coumarins. It is one of the commercial sources for chlorophyll production and is also a source for leaf protein production. Its extracts are used as flavor ingredients in many processed foods.

The popularity of alfalfa is quite recent, perhaps only a couple of decades. Although much chemical and pharmacological research has been performed on alfalfa, there is still no clear-cut evidence to support the benefits of alfalfa's advocated medicinal uses in humans. In addition, there is preliminary evidence that ingestion of large quantities of alfalfa (especially seeds or sprouts) may produce blood abnormalities and reactivate systemic lupus erythematosus in persons in whom this condition has been clinically inactive. Nevertheless, alfalfa does contain a wide variety of nutrients (both conventional and non-conventional) and ingestion of its leaves and sprouts in moderation can be quite nutritious. One thing to bear in mind is that nothing is absolutely safe, especially if done in excess. Also, it is your body, you know it the best. Continue to listen to it

References: FOSTER AND DUKE; JIANGSU; LEUNG; LEUNG AND FOSTER; RICHARDSON; TYLER

ALOE VERA

Plant Source: Aloe barbadensis Miller (Family Liliaceae)

Part Used: Leaf gel

Properties: Healing, pain-relieving, emollient, soothing, anti-inflammatory

Most Common Traditional Uses: Internal – General tonic, cleanser, detoxifier. External – Minor burns, sunburn, skin irritations, insect bites, minor cuts, scratches and wounds

Other Advocated Uses: Too numerous to list

The external healing and pain-relieving properties of fresh aloe vera gel have been well established. The polysaccharides are believed to be the active principles. However, its other properties, especially internal, are still open to debate.

The internal uses of aloe gel appear to be only of recent origin, and lack long documented use history. Despite the controversy, aloe vera drinks (also called juices) have been consumed in tremendous quantities by the public for dozens of conditions, or for "whatever ails you." And there is no lack of testimonials to aloe vera's marvelous benefits. However, aloe vera is probably the most adulterated product on the world market, because most of the aloe drinks sold to consumers contain only a fraction of the claimed content of aloe vera gel. One fairly widely advertised "award-winning" brand claims to have no taste, contains no preservatives and keeps for years without spoiling; it actually tastes like water and looks like water, and probably is water!

Aloe vera is probably also the plant product that has produced the most millionaires in the United States, thanks to its name recognition and to the lack of testing methods to determine its quality. Greedy suppliers, brokers and manufacturers frequently stretch one gallon or one pound of genuine aloe vera gel liquid or powder to literally tens or hundreds of gallons or pounds of finished aloe drink reaping outrageous profits. The taste of the aloe juice or drink you experience is mostly due to citric acid and preservatives. Genuine, fresh aloe gel tastes bland and slimy.

Aloe vera cosmetics are no better, because most of the time aloe vera gel is there just for a "label claim." This means that the product manufacturer merely puts in a minimum quantity of aloe so that its presence can be indicated on the label to entice you to buy it. The amount present is often so small that it imparts no benefit to the product (or consumer) whatsoever. You might have to try different brands until you find the right one that may contain enough aloe gel to do something for you.

Aloe vera gel normally contains no laxative ingredients (anthraglycosides). These laxative compounds are only present in special cells immediately beneath the skin of the leaf. After the leaf is cut crosswise, the yellow bitter latex containing these compounds drains out of the leaf. When this latex is dried, a dark resinous mass is produced which is commonly called simply "aloe." This aloe is a drug; it is used in many laxative preparations. A milder form of laxative is also produced from the aloe vera plant by splitting the whole leaf, drying it and then milling it to a powder. Since this product contains considerably lower amounts of anthraglycosides, and high concentrations of the gel, its laxative action is considered much less harsh than the concentrated aloe latex.

References: LEUNG; LEUNG AND FOSTER; LUST; ODY; TYLER

ANGELICA

Plant Source: Angelica archangelica L. and other related Angelica spp. (Family Apiaceae)

Part Used: Root

Properties: Tonic, appetizer, carminative, expectorant, stimulant, stomachic, diuretic, diaphoretic, emmenagogic
Most Common Traditional Uses: Bronchial ailments, colds, coughs, stomach troubles, indigestion, flatulence, nervous conditions, insomnia, menstrual difficulties (cramps, pain, irregular menses, etc.), arthritis

In addition to a volatile oil, plant acids, sterols, flavonoids and other common constituents (starch, sugars, resin, etc.), angelica contains large amounts of coumarins some of which (e.g., bergapten and xanthotoxin) have strong phototoxic properties. Individuals who are sensitive to these compounds should exercise caution in handling angelica, as dermatitis may result if their skin comes in contact with these compounds and is then exposed to the sun.

Unlike the Chinese angelica (danggui), Western angelica does not have the long rich history and record of extensive use. However, angelica extracts are now used as a flavor ingredient in many types of foods, especially alcoholic beverages such as bitters, liqueurs, gin and vermouth.

References: LEUNG AND FOSTER; LUST; TYLER

ASTRAGALUS (Syn. HUANQI)

Plant Source: Astragalus membranaceus (Fisch.) Bge, and other Astragalus spp. (Family Leguminosae)

Part Used: Root (raw and cured)

Properties: Qi (energy) tonic, healing, antiviral, anti-inflammatory, antioxidant, immunomodulating, diuretic

Most Common Traditional Uses: Raw root – Spontaneous/night sweating, edema, painful joints, chronic sores/abscesses, nonhealing wounds and ulcers. Cured root – General weakness, fatigue, lack of appetite, diarrhea due to Spleen deficiency, rectal prolapse, uterine bleeding

Modern/Recent Uses: Colds and flu, diabetes, stomach ulcer, neurodermatitis, AIDS

Documented use of astr...

Table of contents

• Title Page
• PREFACE
• Introduction
• LIST OF HERBS AND FOODS
• REFERENCES
• Color Plates
• GLOSSARY
• Biographies
• Back Cover