Detoxing vegetables

Detoxing vegetables

Chinese advice on good foods says that the following five vegetables have detoxing effects.

(1) Kelp, seaweed: Kelp facilitates urination.

(2) Cucumber: Cucumber is best eaten uncooked in the form of cucumber salad.

(3) Daikon radish: It is a white turnip. Turnip is said to help weightloss.

(4) Asparagus: It is said to facilitate urination.

(5) Black wood ear fungus: It is called “hei mu er”, Auricularia auricula-judae.

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Kelp and seaweed are a daily fare of the Japanese diet. Pressed seaweed is the wrapping of sushi.

Black wood ear fungus is used in soups, stirfried food dishes and sweet dishes in Chinese cuisine.

The Chinese stirfry asparagus rather than cook it in water. Chinese restaurants and at least one Vietnamese restaurant serve very lightly stirfried asparagus. The asparagus served is very “tough” and “stringy”. It is a very untasty way to serve asparagus. Canned asparagus is too soggy and soft and rather tasteless. The best tasting asparagus is steamed.

Japanese daikon radish is raw daikon dyed yellow. The Japanese daikon tastes rather sweet. Fresh and raw daikon radish, or white radish, is somewhat bitter and it stings the tongue.

Fresh daikon radish that is not dyed yellow nor cooked in soup is the most healthy when it tastes raw, crispy, bitter and stings the tongue.

When well washed, all of these vegetables can be eaten raw, although steaming the stringy asparagus is recommended, and soaking, washing and cooking black wood ear fungus is also highly recommended since it is generally imported from mainland China.

Never trust anything from China, especially Chinese mainland foods, Chinese mainland wines, Chinese mainland teas, toys made in China, and uncivilized Chinese tourists.

Never travel with Chinese mainland tourist groups on the same flight!

An April 4, 2014, report had this headline: “Nian fen jiu, pu pian han su hua ji, wu lun ping pai”. It says: “Aged wines, generally contain plasticizer, regardless of brand”.

A national inspection found that all two-year-old “bai jiu” or “white wine” with 50% alcohol by volume contain DBP (Dibutyl Phthalate), a plasticizer.

The lame reason given was that in processing, the wine flows through plastic tubes, not stainless steel ones, and the wine picks up the plasticizer in the plastic. In other words, the plasticizer in the plastic leaches into the wine.

I prefer not to drink any wine that contains plasticizers of any kind!

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About masterchensays

Victor Chen, herbalist, alternative healthcare lecturer, Chinese affairs analyst, retired journalist
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