Agar
| Agar in TCM:Explore the properties of Agar according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: cold
Channels: LU, LI, LV
Flavors: sweet, salty
Special Properties:
clears heat, eliminates toxins, resolves phlegm
Agar is a jelly-like substance, obtained from algae [1] and discovered in the late 1650s or early 1660s by Mino Tarōzaemon in Japan, where it is called kanten. Unlike other forms of sea vegetables, agar-agar does not contain high levels of trace minerals.
In terms of Traditional Chinese Medicine (TCM) Agar is known for its ability to clear heat, eliminate toxins, and resolve phlegm.
In general the ancient Chinese medical texts cite that it enters the lung, large intestine, and liver. The flavor of Agar is sweet and salty, and it is considered to be cold in temperature.
Disclaimer: In accordance with our terms of service, by using this web site you agree that none of the information found on this web site constitutes medical advice. You should always consult your doctor before trying any particular food or herbal remedy to treat disease.
Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
[CLICK HERE for your free INITIAL CONSULTATION] |