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Title: Foods that eliminate body toxins
Source: lady8844.com
URL Source: http://news.xinhuanet.com/english/p ... /2013-02/03/c_132147516_11.htm
Published: Feb 3, 2013
Author: staff
Post Date: 2013-02-03 05:13:40 by Tatarewicz
Keywords: None
Views: 156
Comments: 8

Carrot, garlic, grape, cucumber, black fungus, sea weed, apple, honey, grapefruit, bitter (yellow-green) gourd, walnut.

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Begin Trace Mode for Comment # 7.

#1. To: Tatarewicz (#0)

black fungus

What grocery store chain stocks "black fungus?"

scrapper2  posted on  2013-02-03   12:36:39 ET  Reply   Untrace   Trace   Private Reply  

It's just another mushroom. Find it in Chinese grocery store.

Black fungus is a very common and inexpensive ingredient on Chinese dinner table. It also has been labeled as a medicinal food for thousands of years known for its rich nutrients such as iron, protein, fat, vitamins, polysaccharide, and other minerals.

According to Traditional Chinese Medicine Practitioners, black fungus has a bittersweet taste and is “neutral in nature” that can replenish “Qi” (essential energy), enrich and activate blood, purify lungs and intestines, etc. Its applications include anemia, haematemesis, uterine bleeding, hemorrhoid, high blood pressure, coronary heart disease, and even cancer prevention.

Black Fungus: A Vegetable that Works As MeatBeing honored as “Meat in Vegetables,” iron contained in black fungus indeed is one the highest among all the vegetables; eating regularly can enrich blood and prevent iron deficiency anemia. Besides, even the modern Western medical science has proven that black fungus is very effective in blood viscosity modulation by inhibiting platelet aggregation and lowering viscosity of blood. Studies show that people who eat black fungus regularly tend to have a normal blood viscosity—a similar result as to use aspirin—not to mention these people are at lower risk of developing cardiovascular disease.

Since black fungus carries a compound called polysaccharide, this vegetable not only inhibits tumor growth and prevents cancer, it also neutralizes the side effects of chemotherapy and radiation. Last but not the least, black fungus also is a good “adsorbent” and “scavenger” thanks to its pectin that can adsorb dust in lungs and digestive system and then excrete together.

Indeed, whether you are a vegetarian or a meat-lover, eating black fungus has a mile-long list of benefits, yet requires only an inch-long list of cooking steps. Want to have black fungus on your dinner table tonight? Try this one: Stir-fry Black Fungus with Chinese Cabbage (Bok Choy).

www.chinesefoodhealth.com...table-that-works-as-meat/

Jim

As oxanacanada noted this is available at any Chinese grocery store or supermarket with a Chinese specialty section.

I have just started using this and have found it has made a world of difference to the way I feel after 2 weeks.

There are many ways to use this fungus. You have to soak it in warm water for 20 mins to use it. You don’t need too much…it swells up quite a bit. By itself it has little or no taste so I would not use it in a salad particularly unless it was marinated. By itself it has the taste and texture of the cartilage you might gnaw on a chicken bone.

I often use it in an omelet. Soften the fungus, then cut into thin strips…cutting out the stem area. Then mix it in with your filling and fold it into the omelet like normal.

When cooking a chili or spaghetti sauce, you don’t have to really soak in warm water first. I wash the pieces (I break the brittle dry strips into about 1/4 – 1/2 inch pieces first) in water to knock off any surface dust then just pitch them into the sauce and they soften as they cook , absorbing the taste of the sauce.

I would do the same with a stew.

When softened they can be used in stir fries as well….try it …you will like it…but remember when it softens it swells up so a little dried fungus goes a long way.

www.chinesefoodhealth.com...gus-with-chinese-cabbage/

Stir-Fry Black Fungus With Chinese Cabbage (Bok Choy)

Ingredients:

100 grams black fungi 250 grams Chinese cabbages (bok choy) 5 grams green onions (chopped) 2 tablespoons vegetable oil 1/2 teaspoon soy sauce 1/4 teaspoon salt 1 gram paprika 5 grams cornstarch (1 tablespoon water-cornstarch)

Method:

Let black fungi steep in warm water with some salt for 1/2 hour. Then wash and drain. Wash Chinese cabbages and pat dry. Remove the leaves and cut into 1 inch by 2 inch strips. Heat the wok with 2 tablespoons vegetable oil. Add paprika and chopped green onions, stir-fry for a few seconds until fragrant, then add Chinese cabbages. Stir-fry cabbages for 1 minute, then add black fungi. Stir-fry 3 minutes, then cover and simmer for 3 minutes. Add soy sauce and salt. Stir several times. Add water-cornstarch, stir quickly to thicken. Cook briefly to mix everything together. Serve hot.

Efficacy:

Replenish “Qi” (essential energy) and enrich blood Lubricate intestines and facilitate bowel movement Clear away heat and remove toxic substance

Tatarewicz  posted on  2013-02-05   4:56:49 ET  Reply   Untrace   Trace   Private Reply  

#8. To: Tatarewicz (#7)

I often use it in an omelet. Soften the fungus, then cut into thin strips…

Okay. Right.

scrapper2  posted on  2013-02-06 02:31:21 ET  Reply   Untrace   Trace   Private Reply  

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