Gingko - Good for Your Lungs & Brain
By Vicky Chan of NourishU
Ginkgo biloba’s natural health benefits are recognized by practitioners of traditional medicine. They use the health benefits to treat circulatory disorders and enhance memory.
Western researchers have valued ginkgo leaves as effective prevention and treatment for premature senility, dementia, brain damage and a wide range of cognitive disorders.
TCM classifies ginkgo seeds as neutral in nature, sweet and bitter in taste and is beneficial to the kidneys, heart and lungs. Ginkgo seeds are proven to have therapeutic effects such as being astringent to the lungs and relieving persistent cough and wheezing, they are a strong antioxidant, stabilize brain cells and prevent mental deterioration, treat asthma and tinnitus as well as treat impotence, spermatorrhea, nocturnal emission, white urine and frequent urination. Ginkgo seeds are used as a general drug as well as food. However, ginkgo seeds are known to be slightly poisonous if taken in large quantities with symptoms such as vomiting, abdominal pain, diarrhea, etc. **The recommended daily limit is around 10 seeds per person.
Gingko seeds are commonly used in Chinese cuisine in soup, stew, congee, stir-fries and dessert. The following is a dessert recipe which is my personal favourite. It is easy to make and is good for people of all ages including children. Just prepare the ginkgo seeds ahead of time, keep them in the freezer and they can come in handy. This dessert is especially good in winter months because it is warming, soothing to the respiratory system and helps to moisturize skin to combat the dry heat in most households due to the heating system.
Gingko and Bean Curd Pastry Dessert
THERAPEUTIC EFFECTS:
Clear heat and phlegm, moisturizes lungs and skin, and soothes the throat.
INGREDIENTS
(for two to three servings)
- Bean curd sheets 腐竹皮 - 2 sheets of fresh or 1 bag of dried sheets
- Gingko seeds白果- 20
- Rock sugar – to taste
- One egg
- Milk – half cup
1. Remove gingko shells with a nutcracker, cut into halves and put in boiling water for a couple of minutes. Remove from heat, drain and let cool for a few minutes. While the water is still warm, remove membrane and while/green kernel in the middle if any. Rinse and put aside.
2. Cut bean curd sheets into tiny pieces if fresh one is used. If using dried ones, crush the sheets inside the plastic bag into fine pieces.
3. Bring 4 to 5 cups of water in a pot to boil and add in ginkgo seeds and bean curd. When the water comes to a boil again, reduce heat to medium and cook for about 10 to 15 minutes until the bean curd is mostly dissolved. Do not cover the cooking with a lid because it will boil over.
4. When ready, add sugar and milk. When it boils again, beat the egg and stir it in and immediately remove from heat to serve.
USAGE:
Limit not more than 10 ginkgo seeds per day per person. : )
Gingko - Good for Your Lungs & Brain
