Yaoyin

Description

PRODUCT FEATURES

Traditional Chinese medicine TCM, looks at the individual as a whole. Within this millennia-old concept of health in the balance of the person fits the basis of the Chinese medicated diet CMD, and the theory of Yin and Yang that occupies a fundamental place therein. Heat in the conception of TCM consumes Yin, so it is necessary to address both excess heat and deficit of Yin.

Moreover, the concept of functional foods is rooted in Asia, where people have always believed that a balanced diet and certain herbal foods were to be considered as therapeutic. With the products in the Medicated Diet line and in particular with YAOYIN we were convinced it was possible to merge a Chinese medicated diet concept into functional foods. YAOYIN contains plant extracts that are refreshing, remineralizing and draining suitable for spring and summer.

Pineapple has positive effect on digestive function. It promotes drainage of body fluids, microcirculation function and may help in combating cellulite blemishes. Wheatgrass has supportive and restorative action.

References and directions to TCM are in no way intended to be a substitute for Western medicine, medical advice and a varied diet.

INGREDIENTS

• WHEAT GRASS TRITICUM AESTIVUM L. E.S. 25:1*             
• HERICIUM ERINACEUS SPOROPHORUM 40% POLYSACCHARIDES*.               
• PINEAPPLE COMOSUS (L.) MERR FRUIT 250 GDU/GR*

 HOW TO USE THE PRODUCT

1 tablespoon of tea in 250 ml of water 1 time a day before meals but possibly afterwards since it should be remembered that bromelain helps digest protein.

DAILY DOSES

Triticum aestivum Wheatgrass 1400mg

Pineapple 1400mg

Hericium 1400mg

FORMAT

100 gr.

White PET jar seal cap

* country of origin R.P. China

BIBLIOGRAPHY

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