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Chewing ginseng is no more complicated than sucking the candy. (Red Ginseng is naturally unpleasant). Basically, there should not be talk of chewing because the slice does not taste, but it mainly sucks. It's not up to you to read about this activity, but try it. There is nothing special about sucking ginseng, everyone can boldly follow intuition. But because - as Moliere already knew - people like to learn about simple things, here is the theory of using red ginseng by sucking: What happens when chewing ginseng Chewing is a matter of personal preference, taste and sometimes even practicality. For example, a health-conscious driver may have ginseng in a drawer at the steering wheel. She does not always have time to make ginseng tea , but the sliced ginseng has a hand and at the beginning of a longer ride she puts one or more slices in her mouth. A slice of quality six-year-old ginseng, such as the Korean insam ginseng , is vitally hard in the first few minutes, like hard candy but its surface soon softens and starts to release panaxosides and other substances responsible for the characteristic ginseng taste and aroma . The red ginseng is treated in such a way that, although dry, it is hard and durable, in its damp condition, its fiber is not cohesive and breaks down as it sucks. This reveals a deeper layer of a damp soap and the process is repeated until full consumption, just like candy. Together with the enzyme ptyalin contained in the saliva, ginseng slice, whose extraction would last for many hours at 37 ° C, is consumed in about 15 minutes. This is roughly the time when the first short-term effects of improving alertness and mental activity begin to slow. Ginseng does not chew his teeth like chewing gum, the curled slice does not reproach. This would be a shame because ginseng fiber is captured by specific proteoglycans ("polysaccharides") , whose extraction can handle proteases in the stomach.
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Žvakanje ginseng nije bilo složeniji nego sisa bombon. (Red Ginseng je, naravno, ne slatko). U stvari, to ne bi bilo govoriti o žvakanja jer kriška ugriza, ali uglavnom sranje. Nije ono što ste pročitali o ovoj aktivnosti, ali to probati. Na sisa ginseng nije ništa posebno, svatko može hrabro slijediti intuiciju. Ali, jer - kao što je znao Moliere - ljudi vole uputiti na jednostavne stvari, ovdje je kratak teorija korištenje crvenog ginsenga sisa: Što se događa kada žvakati ginseng Žvakanje je stvar osobnih preferencija, okusa, a ponekad i praktičnosti. Na primjer, zdravlje poštuju vozač može imati ginseng u ladici za volanom. To ne mora uvijek imati vremena za napraviti ginseng čaj , ali Rezanje ginseng ima na ruku na početku dugog putovanja jednog ili više kriške stavljaju u usta. Kriška kvaliteta šest ginseng, kao što su ginseng Koreja Insam je u prvih nekoliko minuta staklen teško, vjerojatno kao tvrdi bombon, ali u ustima površinu uskoro postane mekana i početi ga pustili panaxosidy i druge sastojke odgovorne za specifičan okus i miris u ginseng , Crvena Ginseng je konfiguriran tako da čak i ako je suha tvrdi i izdržljiv, u mokrom stanju ima konzistenciju vlakana kada sisa i raspada. To će izložiti još dublji sloj nezvlhčeného hostiju i proces se ponavlja sve dok se potroši baš poput bombona. Sisa Ptyalin zajedno s enzimom koji se nalazi u slini uzrokuje ginseng kriška, ekstrakcija će biti na 37 ° C uobičajeno je mnogo sati, on se konzumira u roku od oko 15 minuta. Također je o vremenu kad se početi polako doći na svoje prve kratkoročnih učinaka poboljšane budnost i mentalnu aktivnost. Ginseng stoga zubi žvakati poput žvakaće gume, vycucaný slice sa nevyplivuje. To bi također oštetiti jer je ginseng u kašu zarobljeni specifične proteoglikana ( „polisaharide”) , a ekstrakcija može nositi do proteaze u želucu.