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Do I cook by cooking all the ginseng active ingredients, or do I leave something in the sliced slices?

Hello, I have a question about using a 6-year ginseng. Do I exclude from it all the active ingredients, or do they remain in the sliced slices? I'm sorry to throw him off, so I tried to eat him with self-denial. Does that make sense or stupid? I drink it the third day, I feel fine, but the time is too short for the ratings I will send. FROM.

Dear Mr. Z,

I have already answered a question similar to yours here: using ginseng residue after leavening on tincture .

Remnants of ginseng after leavening for tea are similar to cake after tincture. The main one, panaxosides and most active substances , passes into solution. You will not make any mistake when you throw out the sliced slices. I myself are occasionally him, but they are definitely not offered to the guests. If you are not in the mood, do not show them the taste of ginseng .

By sniffing the coches, you get only a few unpunished panaxosides, some fiber, and some proteoglycans that are only interesting in the crutches. Proteoglycans are primarily released by digestive juices. Ginseng proteoglycans (incorrectly "polysaccharides") are the main ingredient of established flu and cold products , but it is not clear whether their attractiveness to manufacturers is due to their more efficient or low cost crowns.

Finally, if you write to me your experience with ginseng , I will be very happy.


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