Experts interviewed / Guangdong Province People's Hospital, deputy director of traditional Chinese medicine doctor Lin Jue
When the cold wave struck, when Guangdong ushered in the coldest time since its opening in 2018, Lin, the deputy chief physician of the Department of Traditional Chinese Medicine at the Guangdong Provincial People's Hospital, chose to recommend a nourishing yin and nourishing kidney and spleen Qi to help the old chicken soup. . This soup is not dry, moist, and not cold. It is suitable for everyone.
Ganoderma lucidum is a dual-purpose product for medicine and food. It has the functions of nourishing the mind, improving immunity, enhancing physical fitness, protecting liver and nourishing liver, and preventing cancer and aging. The medicinal value of Ganoderma lucidum, purple zizhi, and Yunzhi are the highest. The old hen soup is full of strength and people who are intolerant are prone to heat. The addition of Ganoderma lucidum to the soup can counteract the warm and dry hot food of the old hen and make the soup achieve the effect of nourishing.
Shiqi has the effect of nourishing the stomach, nourishing yin, clearing away heat, and clearing away. The dry medicine of Huai Shan has better spleen-and-stomach, lung-invigorating, and kidney-refining effects than fresh products, and it has no umbilical disadvantage of fresh products, and it can also help to reduce the greasy soup of hen's soup.
Ganoderma lucidum
Old chicken soup practice
[Material] 80 grams of Ganoderma lucidum, 30 grams of Dendrobium, 30 grams of yam, 600 grams of old chicken, 150 grams of pig meat, 5 red dates, and 3 pieces of ginger.
ã€Production】 medicinal materials slightly washed; red dates to nuclear; old chicken gills slaughtered clean, after the fly block water; pig show flesh after cutting large chunks. All materials were added to the corrugated medium and about 2500 ml (about 10 bowls of water) was added to the water. Drink salt and warm clothes when you drink. This is the weight of four or five people.
ã€Efficacy】 Nourishing liver and kidney, spleen and nourishing the heart
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Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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