Rice
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Rice in TCM:

Explore the properties of Rice according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):



Temperature: neutral

Channels: ST, SP

Flavors: sweet
Tonifies: qi, blood

In terms of Traditional Chinese Medicine (TCM) Rice is known for its ability to strengthen qi and blood of the spleen and stomach. The flavor of rice is sweet, and it is considered to be neutral in temperature.

According to some texts Rice has a function to expel toxins. Whole brown rice is high in B vitamins and may help to "relieve mental depression" (HWWF 472). A single handful of brown rice chewed thoroughly as the only food in the first meal may help to expel worms.

For infants who can not tolerate mother's milk feed them roasted rice tea. To make this tea pan fry rice until dark brown, add water, and simmer for 20 minutes. The liquid is then taken as a tea 2-3 times per day.

According to some texts rice can help alleviate summer heat. Basmati rice is aromatic and considered better for people with damp, overweight, and other stagnant conditions. Long grain rice is less sticky.

Sprouted rice is a common herb in Chinese nutrition. Sprouted rice is used for weak digestion and poor appetite in case of spleen-pancreas deficiency. Sprouted rice is helpful for treating food stagnation, and can help to reduce lactation for nursing mothers who have swollen painful breasts. Sprouted rice loses most of its therapeutic value when cooked. To use sprouted rice to strenghten the spleen-pancreas and improve appetite, lightly toast, powder, and mix into hot water.
 





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