Men's Health: Two Porridge Recipes for Strengthening the Spleen and Stomach

Little Ginseng Porridge

Ingredients and Uses: Carrots, also known as red carrots, yellow carrots, clove carrots, etc., are popularly called "little ginseng." Varieties include red, vermilion, orange, and turmeric. They can be eaten as a vegetable, eaten with grains, dried, processed into powder, or pickled or candied when fresh. They can be eaten raw, stir-fried, boiled, or stewed or cooked with beef or mutton, resulting in a vibrant color and delicious flavor.

Red carrots have two main characteristics: first, they have a higher sugar content than most vegetables and a sweet, aromatic flavor; second, they are rich in carotene. This carotene is converted into vitamin A in the body. Vitamin A is essential for eye and skin health. People suffering from rough skin, night blindness, dry eyes, and rickets in children often lack vitamin A. Children, especially during their growth and development, require it even more. While various vegetables contain varying amounts of carotene, none are as abundant as carrots, and their carotene is more easily lost and not fully absorbed by the body. The carotene in carrots, however, remains unchanged even at high temperatures, making it easily absorbed and utilized by the body. The darker the color of the carrot, the more carotene it contains, far exceeding that of other vegetables. Carrots also contain vitamin C, protein, fat, and several minerals.

The sugars in carrots are monosaccharides and polysaccharides. The starch and sucrose are converted into glucose and fructose by digestive enzymes in the gastrointestinal tract, becoming part of the body's energy source.

In addition to containing nine amino acids and more than ten enzymes, carrots also contain many essential minerals, including calcium and phosphorus, which are major components of bones;

iron and copper are essential for the synthesis of heme; fluoride enhances the resistance of tooth enamel to decay; and other minerals such as magnesium, manganese, and cobalt play important roles in enzyme formation and the metabolism of proteins, fats, vitamins, and carbohydrates. The dietary fiber in carrots stimulates gastrointestinal motility, aiding digestion; the volatile oils they contain have an aromatic flavor and promote digestion and have antibacterial effects.

Carrots are a nutritious medicinal herb. Traditional Chinese medicine considers them sweet and neutral in nature, with effects such as nourishing the five internal organs, benefiting the stomach and intestines, and relieving chest congestion. They are generally used as an adjunct treatment for malnutrition, anemia, night blindness, tuberculosis, rickets in children, dry eye syndrome, indigestion, and skin ulcers.

Modern medical research suggests that carrots also have the effects of lowering blood pressure, blood sugar, and blood lipids, and preventing mercury poisoning. Drinking carrot juice can rapidly lower blood pressure in hypertensive patients. Carrots also contain components that lower blood sugar, showing a significant blood sugar-lowering effect, and can be used for diabetic patients. It has been reported that carrots also have the function of accelerating the excretion of mercury ions from the body. Mercury is harmful to human health, and accumulation to a certain level can cause poisoning. Research suggests that the large amount of pectin in carrots can bind with mercury, thereby reducing the concentration of mercury ions in the blood. Medical experts believe that it is beneficial to include carrots in the diet of people who may ingest mercury regularly.

Ingredients: Carrots and rice (appropriate amounts).

Preparation Method: Wash the carrots with clean water, discard a small portion of the ends, and cut them into small cubes. Rinse the rice with clean water, add water, bring to a boil, then simmer over low heat for 20 minutes.

Dosage: Twice a day, can be taken continuously.

Effects: Regulates Qi, nourishes the middle Jiao, benefits the chest, diaphragm, stomach, and intestines, soothes the five internal organs, and improves appetite. Suitable for those with weak spleen and stomach, indigestion, and for treating night blindness, tuberculosis, and rickets in children.

Natural Vitamin Pill Porridge

Ingredient Functions: Jujubes are very nutritious, containing sugar, protein, fat, starch, various vitamins, carotene, tannins, organic acids, calcium, phosphorus, iron, potassium, sodium, magnesium, iodine, and other minerals. Analysis shows that fresh jujubes contain 20-36% sugar, while dried jujubes contain as much as 60-80%, higher than sugarcane and sugar beets, the raw materials for sugar production. Their vitamin C content is among the highest of all fruits, about 100 times higher than apples and peaches, and 7-10 times higher than oranges. Their vitamin P content is also the highest among all fruits.

Besides being eaten raw, fresh jujubes can be processed into candied jujubes, smoked jujubes, roasted jujubes, black jujubes, wine jujubes, dried jujubes, jujube paste, jujube cakes, jujube wine, jujube vinegar, preserves, and canned goods, making them both delicious foods and nutritious supplements.

From ancient times to the present, jujubes have been considered a valuable medicinal ingredient. The pulp, pit, bark, and roots of the tree can all be used medicinally. Jujubes are sweet, neutral in nature, and non-toxic; traditional Chinese medicine has always regarded them as a nourishing and moisturizing supplement. Jujubes are commonly used in Traditional Chinese Medicine prescriptions because they "nourish the stomach and spleen, replenish blood and invigorate the spirit," making them an excellent medicine for calming the stomach and replenishing qi. They are suitable for treating spleen and stomach weakness, qi and blood deficiency, anemia, sallow complexion, lung deficiency cough, weakness in the limbs, insomnia, allergic purpura, thrombocytopenia, hepatitis, and hypertension. Jujubes also have the effect of lowering serum cholesterol and increasing serum total protein and albumin.

In addition, there is a type of jujube called sour jujube seed, whose kernel is used medicinally. It has a sedative and hypnotic effect; there is an old saying that "cooked sour jujube seed treats insomnia, while raw sour jujube seed treats insomnia." Clinical application has proven that both raw and roasted sour jujube seeds have hypnotic effects. Another function of sour jujube seed is to continuously lower blood pressure, which is very beneficial for hypertension.

Jujubes are excellent for dietary therapy. Adding jujubes to stewed mutton, rabbit, chicken, or duck greatly enhances their therapeutic effects. Jujube and pumpkin soup with added brown sugar is beneficial for those suffering from bronchitis and asthma. Porridge made with beef, mutton, or pork bones, jujubes, and glutinous rice can treat lower back pain, weak legs, anemia, and rickets in children. Women experiencing general weakness and fatigue due to blood deficiency can eat jujube-stewed rabbit. A decoction of jujubes and maltose can treat anemia and coldness. A decoction of jujubes and celery can be used for hypertension and infectious hepatitis. Women with excessive menstruation or coronary heart disease can eat jujube and black fungus soup. Porridge made with jujubes and glutinous rice with added white sugar strengthens the spleen and stomach, replenishes qi and blood, and treats deficiency.

Yam, also known as Huai yam or Huai yam, is sweet and neutral in nature. Yam is neutral in nature and not drying, with a mild effect. It is a mild tonic for the spleen and stomach, suitable for both spleen yang deficiency and stomach yin deficiency. It benefits lung qi and nourishes lung yin, thus it can be used for lung deficiency with phlegm and chronic cough. For those with lung yin deficiency, it can be used with ginseng and ophiopogon japonicus. This herb also benefits the kidneys and astringes essence. Yam is nourishing without causing stagnation, neither hot nor dry, and can tonify spleen qi and benefit stomach yin.

Therefore, it is a mild tonic for the spleen and stomach. Yam contains mucilage, choline, allantoin, arginine, amylase, starch, and iodine.

Ingredients: Appropriate amounts of jujubes, yam, and glutinous rice, cooked together into porridge.

Preparation Method: Rinse the glutinous rice with clean water. Wash the jujubes and yam with clean water. Put them in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat until tender.

Dosage: Can be eaten as a nutritious porridge; regular consumption will enhance its effects.

Efficacy: It tonifies the spleen and stomach, benefits the lungs and kidneys, and has a restorative and health-strengthening effect. It is commonly used for symptoms such as spleen and stomach weakness, poor appetite and fatigue, diarrhea, chronic cough due to lung deficiency, nocturnal emission and spermatorrhea due to kidney deficiency, and frequent urination.