Smart health treatment of detoxification by Chinese food therapy and natural health
Discover Smart health treatment of detoxification.The toxic heat illness is due to the heavy fire of anthrax and toxic stasis. Patients with severe toxic heat suffer from muscle pain all over the body, the skin erythema, dysphoria or fainting, thirst and desire for cold drink. Detoxification refresh heat and eliminate the toxicity is a treatment method which is capable of refresh heat, purging fire, cooling the blood, the elimination of toxicity, and solve the internal fever, it is used for the positive internal heat syndromes.
Healthy foods for detoxification
1. Naturally cold or fresh food.
2. Foods refreshing heat and purging pathogenic fire.
3. Foods detoxifying and diuretic
Purple sweet potato
Mung bean noodles
Glutinous rice flour
Big yellow rice
Foods not allowed
1 Spicy food
2 Avoid alcohol, coffee and other food
3 Avoid fatty, fried foods
A healthy Chinese food recipe for detoxification
Green beans and barley
1 L of cold water (for soaking)
1.25 L of water (for cooking)
2 inches (5 cm) of kombu seaweed (optional)
80 mL barley
1 chopped onion
1 clove garlic, minced
1 bay leaf
1 L diced carrots
1 additional chopped onion
1 clove garlic, chopped or 1 additional 5 mL garlic nuggets
250 mL canned crushed tomatoes
2 c. tablespoons (30 ml) olive oil cold pressed
10 mL sea salt
10 mL dry mustard
5 mL ground ginger
Sort, wash and drain beans.
In a large bowl or a large pot, cover with about 1 L of cold water and soak overnight (8-12 hours) at room temperature.
The next day, drain the beans soaked with a colander and rinse with water. Discard the soaking water or use it to water the plants.
Transfer the beans in a large pot from the fire. Add 1.25 l of water and kombu seaweed.
Bring to a boil and simmer for 2-3 minutes while removing the foam that forms on the surface.
Add the barley, onion, garlic and bay leaf and bring to a boil.
Reduce heat, cover the pan with half of the lid and simmer over medium heat for 30 minutes. Warning: Never cover completely otherwise there will be overflow.
Pour the contents of the pan into a jar of beans 3 pints (about 12 t. Or 1.5 l) or an ovenproof pan.
Add remaining ingredients and mix. Note: Ensure that the alga is immersed or it will dry without play its role.
Cover and bake at 225 ° F (105 ° C) for 6 to 8 hours.
If necessary, add water during cooking so that the beans are still covered with liquid.
Remove the jar from the oven, remove the bay leaf and shred the remains of kombu seaweed.