Loach is beneficial and strong
Professor Zhang Guoxi, a researcher at the Institute of Geriatrics, Xiyuan Hospital, China Academy of Chinese Medical Sciences, said that the ability of loach to treat jaundice is indeed recorded in Chinese medicine books.
Chinese medicine believes that loach-like sweetness is flat, non-toxic, has the effect of replenishing qi, eliminating dampness, and is often used to treat diseases such as infectious hepatitis.
Generally take live loach and raise it in clean water for one day, remove all intestinal internal organs, dry it, and grind it into fines, transforming patients with hepatitis from fatigue, anorexia, greasy, nausea and other symptoms disappear, especially for patients with acute hepatitis.Significantly, can prevent the rapid resolution of jaundice and reduce transaminase.
However, because there may be pathogens such as parasites in living loach, the prescription of eating loach for treatment is no longer used by Chinese medicine.
The loach body is smooth because the mucus secreted in the skin is called “loach synovial fluid”, which has a better antibacterial and anti-inflammatory effect. It can be used to treat urination and water, and it can be used to treat swelling and pain if it is mixed with sugar.Drops in the ear can also cure otitis media.
Zhang Guoxi pointed out that the loach’s meat is very delicate, delicious and nutritious.
According to research by nutritionists, the edible portion of loach contains 9 per 100 grams of protein.
6 grams, far higher than ordinary fish and meat, the human body needs higher levels of amino acids such as lysine.
Patients with cardiovascular disease such as hypertension, anemia, hepatitis and other patients, it is more appropriate to eat more.
Zhang Guoxi said that loach can be eaten at any time, but autumn is the season for tonic, so you can eat a lot of it at this time.
Loach that grows in dirty water can contain parasites and other pathogens. If you eat it, you must choose a loach that is specially farmed.