Beef
| Beef in TCM:Explore the properties of Beef according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: warm
Channels: LI, ST, SP, LV
Flavors: sweet
Tonifies: qi, blood, yin
Special Properties:
clears damp, reduces swelling
In terms of Traditional Chinese Medicine (TCM) Beef is known for its ability to tonify qi, blood, and yin.
In general the ancient Chinese medical texts cite that it enters the Stomach, Spleen, Large Intestine, and Liver. The flavor of Beef is sweet, and it is considered to be warm in temperature.
Sources indicate that beef may help alleviate edema and strengthen bones and tendons. Apart from the fact that beef tonifies qi and blood, it also strengthens the stomach and lean beef can help to dispel dampness.[22]
For deficiency of qi and blood, and to help tonify the spleen, soak cooked ground beef in hot water for 10 minutes and drink the juice. For edema or chronic diarhhea stew beef in hot water for two hours and drink the liquid.
Contraindications: Beef should not be used when skin lesions are present. Beef is also contraindicated with hepatitis or inflammation of the kidneys.
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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.
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