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post #1 of 4
Thread Starter 
Hello out there.......

Does anybody know the scientific facts about why ginseng does what it does?
I know a little, like it wont give you hyperactive energy if you drink 100 viles, it just reinforces a certain chemical that the 128 amino acids should do if properly ingested at regular intervals. or something like that.

but is there any way it could be used in baking without its effectiveness being destroyed?

I'd like to make some kind of energy bar, or cookie/brownie/cupcake/whatever that is good for you, not just a big ole lump o sugar.

Any and all responses will be appreciated.
post #2 of 4

Ni Hao Ma......


The following is what I learned in Chinese Medicine Class, instructed by Ho Lam Tsang.

Ginseng (Panax Ginseng)

Panaxosides; Panacon-Panaxis
Panaquitone; Panaxin
Panaxatriiol; Panose A,B,C,D
Panacene (scent of ginseng comes from this element)
Panasenoside; Panax Acid
Panaxynol; Vita B1
Vita B2; Etc.

Taste: Sweet (Warm)

Into-Meridian: spleen Meridian, Lung Meridian (these coincide with acu-points)

The clinical indictions for Ginseng may be summarized as follows:

1. For collapse:
Ginseng decoction can be used for collapse syndrome resulting form blood loss or other kind of acute and chronic dis-ease. The decoction is also effective in preventing shock due to acute myocardial infarction with hypotension.

2. As a general tonic.
It exerst tonic and snti-fatigue actions in patients with constitution. Ginseng also improves alertness and memory in the aged. In hronic disease, Ginseng may improve appetite and strengthen metabolism. A double-blind study showed that Ginseng dry-extract increased the reactive ability of students.

3. For cardiovascular disease:
Ginseng improves heart function and raises blood pressure. It may therefore be used in Cardiac failure and hypotension. However, in hypertension cases, Ginseng may induce certain failure.

4. For endocrine and metabolic disease:
Roots, stems and leaves of Ginseng are useful in addison's disease. Tincture and decoction of Ginseng can reduce unsulin dosage in diabetes mellitus.

5. For digestive disease:
Ginseng powder is effective in dyspepsia and infantile diarrhea. Ginseng can also improve the funtion of the stomach after gastric operations.

6. For neuropsychiatric disease:
Ginseng is beneficial in neurosis, especially when combined with Tructus Schizandrae. However, it is probably ineffective in primary dementia and degenerative psychiatric disorders.

7. In Cancer:
Ginseng can improve DNA metabolism of cancer patients receiving chemotherapy without increasing the quantity of DNA in cancer tissue. This tends to improve the general condition of cancer patients. Animal experiments suggest that Ginseng may increase the cAMP content of the adrenal and so prolong survival time.

8. Blood protection:
Prostisol is effective in anemia and leukopenia. experimental study showed a promoting effect of Ginseng on the synthesis os DNA and protein in rats. Suggesting that Ginseng may be effective in cases of aspermia.

Manifestations of the abuse or unjustifiable use of Ginseng are as follows:

1. Ginseng abuse syndrome:
Most subjects have symptoms of CNS excitation, arousal and tremor. 14% had morning diarhea the average doseage was 3gm per day with maximum dosage no more than 15gm.

2. Gastric or abdominal distension:
Ginseng can help to increase vital energy (Qi) and strengthen spleen. In suitable dosage in can promote digestive function, overdosage for a long period of time, however, may produce a feeling of distension of stomach or abdomen and loss of appetite.

3. Retaining "Harmfull Agents" in the body:
Syndrome of headache, fever, constipation, nausea, vomiting, and thick coated tongue. It is advisable not to use Ginseng so as to avoid prolonged retention of "harmfull agents" and aggrivation of illness.




General Dosage: 6 - 9 grams


How To Steam Ginseng (Ginseng Decoction)

12 grams of Ginseng Root (from your local Chinese Herbalist ONLY).

2 cups of water

1. Put together in small container (we're talking a covered ceramic vessel, best bought where you purchased the Gin.)

2. Put small container into a large pot or steamer (in otehr words, double boiler style).

Steam for 2 to 2 and 1/2 hours.

You can drink the Ginseng straight or mix it with chicken broth.

These "viles" you speak of are not TRUE Ginseng. They WIll work though in a pinch, medicinaly. To take a vile for medicine is like drinking coffee instead of taking some aspirin for a headache--it works, but it is not the same result actually. You should go to your local library and learn more about Ginseng, search the net, go to a local Chinese herbalist and chat with them,they love to help people--that's why they are here.

Yes, but there are ethics involved here. Take your cooking seriously, EVERYTHING you cook is sacred, as are the people you feed with what you have produced.

Actually, sugar is VERY good for you. If you just made a natural grain energybar/cookie/etc. with some honey and yogurt.............and advertise honestly about why you have made what you made, I will buy the first one!!!!!!!

Good Luck,

"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun
"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun
post #3 of 4
Thread Starter 


thats about all the info I was looking for, and if you think there is more I could use, I will be sure to stop in at this chinese healing place, its like 5 mins ahead of my kitchen on my walk to work. Once again, thanks for responding, and I hope someday I can help you in this same way.
post #4 of 4

Let me clarify a few more things:

When you decoct the root, your finished product will taste bitter--you didn't do anything wrong (I don't think so anyway). Chinese Medicine breaks down food into Nature and Flavor categories.

Dietetic Chinese Drugs belong to the category of Traditional Chinese drugs, so the theory of the nature of traditional chinese drugs is also applicable to dietetic Chinese drugs. Dietetic Chinese drugs are different from one another in nature and flavor. In medicated diet therapy, better effect can be produced only by paying careful attention to the nature and flavor.

Warm and Hot in Nature: Fresh ginger, green onion, red date, walnut, lamb meat, etc. functions of warming the interior, dispelling cold and restoring Yang. Can also be used to treat cold syndrome and Yin syndrome.

Cool and Cold in Nature: Mung bean, lotus root, watermelon, winter melon, water chestnut, pear, chrysanthemum flower etc. can clear away heat, purge fire, remove heat from blood, remove toxic materials, so they can be used to treat heat syndrome and Yang syndrome.

There are another kind of dietetic Chinese drugs which are said to be Neutral in Nature, because they show moderate distinct differences between warmth and coolness in nature. Such as Pork and Beef.

Five Flavors: (as pertaining to Traditional Chinese Medicine)

Sour: Lemon, black plum, pomegranite are astringent and can stop discharge

Bitter: such as bitter melon, mustard green, can clean away heat, send down abnormally ascending Qi, purging pathogenic fire and eliminate dampness

Sweet: such as Chinese date, can nourish, invigorate and regulate Qi.

Pungent: such as green onion, ginger, can promote circulation of Qi, expel pathogenic wind.

Salty: such as sea tangle, can soften mass and disperse accumulation of pathogen.

These categories may not coincide with the western palate, but they ARE correct.

also, there are four types of Ginseng:

American, Korean, Chinese, Russian. The information I have given is for Korean or Chinese ONLY. The different types have relatively the same affect, but should be used with knowledge and not haphazardly. Example, the Chinese will use American Ginseng in the summertime and Korean or Chinese Ginseng in Winter. Korean is the most revered and prized, but also the most expensive (but well worth the money, be careful you don't get ripped off, if you are not sure it is Korean don't buy it--that is, if that's what you want).

Last thing. When you cook Ginseng in double boiler, both the Ginseng vessel and the boiler/steam vessel should be covered. And, water level in steamer should be same level as Ginseng vessel inside steamer.
[picture file attached]

"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun
"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun
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