Sweet (tián 甜) flavor, Yin-Yang neutral (zhōng xìng 中性) thermal nature and is affiliated with the Lung meridian.
Active compounds: Figs are one of the highest plant sources of calcium and fiber, vitamin B6, vitamin B5 (pantothenic acid), copper, manganese, magnesium, potassium, and vitamin K. Dried figs also contain smaller amounts of many other nutrients and antioxidants like flavonoids and polyphenols. Some studies have suggested that dead figs can help fight cancer and reduce blood pressure.
Clinical Usage and Indications:
- Tonify the Middle Jiao, strengthening it.
- Has insulin lowering properties. The fig tree leaves are edible and have been shown to have anti-diabetic properties, and can reduce the amount of insulin needed by persons who require insulin injections.
- Reduces blood pressure, helping lower high blood pressure. Low intake of potassium-rich foods, especially with a high intake of sodium, can lead to hypertension. Figs are a good source of potassium, a mineral that helps to control blood pressure.
- It moistens the Lung and relieves coughs.
Directions: Eat raw on its own, in juice, in a smoothie, in baking goods, in soup. Organic figs are preferable to use since the non-organic type are often preserved with chemicals. Non-organic figs should be rinsed and soaked in cool water for a few minutes before cooking.
Precaution: People with already existing and untreated Kidneys or Gallbladder problems may want to avoid eating figs. Figs are among a small number of foods that contain measurable amounts of oxalates. When oxalates become too concentrated in body fluids, they can crystalize and cause health problems.
From The Tao of Tummy book ©