Three Lung-Health Tonics for Smokers
Genius of Traditional Chinese Medicine considers the lung a delicate organ, intolerant to cold and heat, most favoring clear qi熏蒸 (fumigation), and most detesting dry, scorching influences. Tobacco smoke is a hot, toxic, dry pathogen; long-term smoking most easily injures the lungs, allowing dry heat to invade the lung, causing stagnation of lung qi, fire toxicity ascending, fluid being scorched into phlegm, ultimately leading to various symptoms. In treatment, based on the physiological functions of the lung and the pathological characteristics of tobacco toxins, methods commonly include clearing heat, resolving phlegm, nourishing yin, and moistening the lungs. Here, we introduce several dietary therapies aiming to prevent tobacco-related diseases and reduce the harm of smoking through "food therapy."
川贝雪梨猪肺汤
Pig lung 120 grams, washed and sliced, boiled in boiling water for 5 minutes, then rinsed with cold water. Fritillary bulb 9 grams, washed and crushed; snow pear, skin included, washed, stem and core removed, flesh cut into small pieces. All ingredients placed into a pot of boiling water, simmered gently for 2 hours, seasoned and consumed as desired.
杏仁雪梨山药糊<br.Almond 10 grams, snow pear 1 piece, yam, coix seed flour, and sugar in appropriate amounts. Soak almonds in boiling water, peel off skins, wash clean; peel and wash pear, remove flesh, chop into small pieces. Place almonds and pear pieces into a blender, blend into paste. Mix with an appropriate amount of water, add almond paste, pear paste, yam, coix seed flour, and sugar, stir into a smooth paste, pour into a pot of boiling water (~100 ml), continuously stir until cooked. Consume as desired.
冬菇雪耳猪胰汤<br.Pig pancreas 1 piece, lean pork 60 grams, dried shiitake mushrooms 15 grams, silver ear fungus 9 grams. First, clean shiitake mushrooms; soak and clean silver ear fungus, break into small clusters; wash pig pancreas and lean pork, slice. Then place shiitake mushrooms and silver ear fungus in a pot, add sufficient water, boil over high heat, simmer over low heat for 20 minutes, add pig pancreas and lean pork, bring to boil again, season. Consume as desired.