CHARACTERISTICS OF THE PRODUCT
For Traditional Chinese Medicine (TCM) a person should be considered in his/her entirety. According to this thousand-year-old concept a healthy person is one in balance and this is the basis of the Chinese Medicated Diet (CMD), where the theory of Yin and Yang play a fundamental role. In TCM, heat consumes the Yin: to achieve good health, heat excess and Yin deficiency must be compensated.
The concept of functional foods is well rooted in Asia, where people have always believed that a balanced diet and some herbal foods are therapeutic. With the products of the medicated diet line and with Yaoyin the principles of Chinese medicated diet and functional foods are combined. Yaoyin is refreshing, re-mineralizing and shooting, suitable for spring and summertime.
Wheat grass, Hericium and Bromelain-titrated pineapple. This product contains completely different elements and is a real treasure that will keep you active throughout the summer.
the indications according to traditional Chinese medicine do not in any way want to replace western medicine and medical advice.
- WHEAT GRASS TRITICUM AESTIVUM L. dried extract 25:1
- HERICIUM ERINACEUS SPHOROPHORUM titrated at 40% in polysaccharides*
- PINEAPPLE COMOSUS (L.) MERR FRUIT 250 GDU/g
* country origin China
HOW TO USE IT
1 Tea spoon in 250 ml of water once a day, before meals; if need be even after. Bromelain helps in the digestion of proteins.
Triticum aestivum Wheat Grass 1400 mg
Pineapple 1400 mg
Hericium 1400 mg
White PET Vase – seal cap
Koo LC. The use of food to treat and prevent disease in Chinese culture. Soc Sci Med. 1984;18:757-66
Lin WS, Chan WC, Hew CS. Superoxide and traditional Chinese medicines. J Jethnopharmacol. 1995;48:165-71.
Ni L, Lin X, Rao P. Validation of a mathematical model for determining the Yin-Yang nature of fruits. Asia Pac J Clin Nutr. 2007;16:208-14.
Menrad, K. (2003). Market and Marketing of Functional Food in Europe. Journal of Food Engineering, Vol.56, No.2-3, (February 2003), pp. 181–188
Zhang, Z. J.; Liao, L. P.; Moore, J.; Wu, T. & Wang, Z. T. (2009). Antioxidant Phenolic Compounds from Walnut Kernels (Juglans regia L.). Food Chemistry, Vol.113, No.1, (March 2009), pp. (160-165)
Kumar Jitendra and Pal Amit., An Overview Of Prospective Study On Functional Food. International Journal of Recent Scientific Vol. 6, Issue, 7, pp.5497-5500, July, 2015