Honey
| Honey in TCM:Explore the properties of Honey according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: neutral
Channels: LU, LI, SP
Flavors: sweet
Tonifies: qi, yin
Special Properties:
circulates blood, eliminates toxins, resolves dryness
In terms of Traditional Chinese Medicine (TCM) Honey is known for its ability to tonify qi and yin. It also helps to regulate blood circulation and eliminate toxins.
In general the ancient Chinese medical texts cite that it enters the lung, spleen, and large intestine. The flavor of Honey is sweet, and it is considered to be neutral in temperature.
Cooked honey moistens dryness and can be helpful in treating dry throat and/or hoarse voice. However, since it creates phlegm, cooked honey (heat processed, pasteurized) is contraindicated in cases where dampness and/or phlegm are present in the diagnosis.
Both raw and cooked honey can help with stomach ulcers, high blood pressure, canker sores, and constipation.
Raw honey has a drying effect and should not be given to infants. Raw (unheated) honey can be used to help resolve conditions related to phlegm and dampness including edema and obesity.
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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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