The Traditional Chinese Medicine Ingredients That Can Help To Boost Your Health
Traditional Chinese Medicine has been making its way back into the mainstream with the popularisation of more natural methods of achieving health and wellness. In Chinese medicine, Qi is the vital energy that helps regulate the body and keeps it functioning normally. Any disruptions in the Qi are primarily seen as the source of physical and mental health issues including common ailments like the flu, fever, cough, depression and anxiety.
We spoke to two Traditional Chinese Medicine practitioners: Gianna Buonocore from Integrated Medicine Institute and Cecilia Cheung from Health Wise, for advice on which herbs to add to your diet to help boost your immune system and improve your general wellbeing.
The most commonly suggested ingredient by the two experts to help boost your immunity is the Astragalus Root, also known as Huang Qi in Chinese. The root is a principle herb used in Traditional Chinese Medicine for increasing an individual’s vitality and helps promote immune boosting compounds. Astragalus Root is typically combined with Atractylodes Rhizome (Bai Zhu) and Ledebouriella Root (Feng Feng) to create a health soup. Cecilia Cheung describes soup as “building a defensive wall to protect your body” from cold and flu and it is generally good for everyone at all stages of life.
Fresh ginger is often prescribed to boost the energy levels in individuals. According to Traditional Chinese Medicine practitioner Gianna Buonocore, it “not only soothes an upset stomach but helps fire up your immune systems and clears pathogens by inducing sweat”. Ginger has been used to treat many initial flu and heat symptoms like dry and sore throat, constipation and fatigue. It can also assist with promoting blood circulation and aids in relieving constipation, vomiting symptoms and morning sickness.
Garlic has been widely recognised for its many antibacterial, antiviral, antifungal and anti-inflammatory effects. The active ingredient inside garlic known as allicin, has antimicrobial properties which is activated through the action of chopping, crushing or chewing raw garlic, though Buonocore warns that these properties are destroyed during cooking. It is great for preventing and treating cold and flus, including relieving symptoms such as “coughs, clear(ing) phlegm and enhanc(ing) immunity” says Cheung.