The therapeutic effects and methods of white radish

 　　Radish is sweet, pungent, and cool in nature, and enters the lung, stomach, lung, and large intestine meridians; it can clear away heat and promote fluid production, cool blood and stop bleeding, lower Qi and loosen the middle Qi, digest food and resolve stagnation, stimulate the appetite and strengthen the spleen, smooth Qi and resolve phlegm; it is mainly used for abdominal distension, stopping eating, and stomach ache、cough , phlegm and other symptoms.

　　1. Enhance the body’s immune function: Radish is rich in vitamin C and the trace element zinc, which helps enhance the body’s immune function and improve disease resistance;

　　2. Help digestion: The mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion;

　　3. Helps the absorption of nutrients: The amylase in radish can decompose starch and fat in food so that they can be fully absorbed;

　　4. Anti-cancer: Radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects.

　　5. Produces fluid and quenches thirst: moistens the throat and removes dryness, making people feel refreshed and comfortable. Suitable for people with dry mouth, dry eyes, excessive thinking, lack of sleep, and people who talk too much.

　　6. Resolving phlegm and relieving cough: It has good moisturizing and physical therapeutic effects on the throat, is beneficial to the healing of local inflammation, and can relieve local itching, thereby blocking the cough reflex.

　　7. Stop bleeding and cool blood: Contains a large amount of colloid, generates platelets, and has hemostatic effect.

　　8. Strengthen the spleen: It is suitable for symptoms such as epigastric distension, loose stools, loss of appetite, and limb fatigue caused by weak spleen and inability to transport and transform.

　　The 3 to 5 centimeters from the top of the radish has the highest vitamin C content, making it easy to cut into shreds and strips and cook quickly. The middle part of the carrot contains more sugar and has a crisper texture, so it can be used as a cold dish. Radishes contain more substances such as amylase and mustard oil from the middle to the end. They have a spicy taste and are eaten raw when peeled. They are a good choice for diabetics as an alternative to fruit.

　　99 nutritionists warmly remind you not to eat white radish with carrots, as it will affect the absorption of vitamin C in white radish.