Ginseng - Ren Shen

[ope]

From the information i got that Korean Ginseng (panax Ginseng) actually for a kungfu practioner is not good it lowers your chi and robs you of your blood so you shouldnt take it unless your ill is this true?.. and that TienChi ginseng is the way to go... i also wanted to ask is licorice root a detoxifier? i have heard some people say it is and some people say its not...


What is the color of that which you love?

[joedoe]

I have heard that Panax gives you a really good boost, but it is a really sudden boost whereas American ginseng gives you a more gradual boost.

I don't know about lowering your chi or robbing your blood, but I do know it is and anti-coagulant and a blood thinner. I once spoke to a doctor who did a lot of work with heart transplants who said that they had a lot of problems with Asian patients who took ginseng to try and strengthen themsleves before the heart operation, only to find the operation had to be postponed because of the anticoagulant properties.

Guns don't kill people, I kill people

[Fish of Fury]

Siberian ginseng (Eleutherococcus senticosus) and Indian ginseng (Withania somniferum) may be of more use (esp. long term) for training.
siberian particularly is used for stamina in the medium/longish term.(probably best to avoid taking anything ALL the time unless you REALLY need it)
my personal experience is that flakes of american ginseng in some green tea during training really helped balance out my energy, but i only ever use it intermittently.
opinions vary on Panax, but i tend to agree it can be overkill in young/healthy people.
licorice root (Glycyrrhiza glabra) is an adrenal tonic (so it can act to raise energy like a mild "ginseng" effect), also used for coughs, antiviral (and has been used topically on coldsores) and soothing/demulcent (can be useful for stomache ulcers, with other herbs)
also, many chinese herb formulas use licorice to "balance" the formula and reduce the possibility of toxicity.
it's not particularly a detox herb as far as i know, except in the above context.( i guess it detoxes formulas, but other herbs are used to cleanse and detox the body...like liver herbs eg. dandelion root, st. mary's thistle and also the depurative herbs like Burdock, Rumex etc.)

[This message was edited by Fish of Death on 03-15-01 at 06:19 AM.]

[Kaylun]

I've been given some Red Koean Ren shen can anyone tell me the best way to use it?

[lhommedieu]

Is it a raw herb or is it suspended in liquid? Why are you taking it?

Ren Shen can be toxic if treated improperly and even taking large amounts of treated Ren Shen by mistake can be dangerous. Most people think that it's a general tonic - but it's not for everyone. Specifically, if you have a tendency to "run hot" with a history of headaches, hypertension, hot flashes, anxiety, etc., you probably shouldn't be taking Ren Shen. Ren Shen is best used when prescribed by a Chinese herbalist in combination with other synergistic herbs.

In terms of Chinese medicine it treats "Qi Deficiency" of various kinds. Properly prescirbed and used, Ren Shen in small amounts can regulate the nervous system, function as a mild stimulant, and help the immune system.

If Ren Shen is not a issue for you, one easy and common way to take it during colder weather is to simmer small amounts (a Chinese herbalist can tell you how much) of the smaller roots with some honey-fried licorice (Zhi Gan Cao). This is readily available from Chinese herbal stores and on-line. Then pour both into a thermos and drink small amounts (1-2 oz.) during the day. Ask a Chinese herbalist if this is appropriate for you.

I would stay away from coffee or even tea if you're going to drink a Ginsing-based decoction and stop if you notice any side-effects.

All you wanted to know was how to use Ren Shen! There are some caveats, however, and the best advice I can give you on a public on-line forum is to see a Chinese herbalist.

Best,

Steve

[Doc Stier]

The two traditional favorite Chinese methods of using Ginseng Root are to simply eat one small piece of good quality root only, usually cut from a #1 or #2 Grade root with a heavy cleaver or cut with a heavy metal slicer.

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Alternately, many Chinese herb wholesalers and herb shops sell various grades and varieties of ginseng root already sliced in 1 pound packages. It is recommended that the root piece be eaten at or just prior to the time of day during which an energy slump is regularly experienced, unless this time period falls later than sunset, in order to avoid insomnia.

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Additionally, many people enjoy using Ginseng Root Extract, which is sold in liquid extract form. Typically, the end of a clean chopstick is dipped into the extract bottle, then stirred into a cup of freshly made green or black tea. It can also be added to a cup of coffee, too, for an added energy boost. And again, as with eating the raw root, the extract should not be ingested past sunset unless the extra energy is neede to work a night-shift job, or a hot date is planned for later in the evening. Otherwise, the Ginseng is likely to prevent sleep in most cases.

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The second method involves simmer cooking the root in a Chinese ceramic or porcelain root cooker, which is essentially a double-boiler. Instructions regarding this method of preparation are as follows:

The best way to prepare ginseng in the opinion of many is in a ginseng cooker, which is a porcelain double-boiler unit. No waste occurs with this method.

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With a ginseng cooker, good ginseng essence is not lost in steam, and less of the herb yields a richer final product. The herbs should be used over several times. In fact, a "ginseng cooker" is the best way to prepare practically all of the tonic brews.

The ginseng cooker has two lids, one flat and one domed shaped which goes on top. Place the ginseng inside the cooker along with enough water (bottled pure water) to cover the herbs (holds 4 cups). Place the cooker with it's contents into a pot of water. The water level in the outer pot should come up to the bottom of the handles. Turn on the burner and and bring the outer water to a boil.

Allow to simmer until the water has half boiled away from the outer pot. The liquid inside the cooker remains just below boiling and, because of the lids, does not evaporate. When half of the outer water is gone, fill back up to original level and continue cook.

This process is repeated several times, depending upon the time available and the strength of the tea desired. The tea, prepared in this manner, will be very rich. Drink as directed and save the remainder of the brew in a jar for reheating later. Meanwhile, the herbs should be refrigerated.

Herbs cooked in a ginseng cooker can be re-cooked several times. If a root such as ginseng has been used, after the first cooking it is wise to break up the root into smaller pieces so that it's inner tissue can be cooked in subsequent cookings. Many feel that it is the second cooking in a ginseng cooker that will yield the most potent tonic brew.

This method has two advantages. First, none of the elixir is lost in evaporated steam; and secondly, since the water remains slightly below boiling, some of the vitamins and enzymes remain intact that might otherwise be broken down during boiling.

In summary, select your ginseng wisely, prepare it with respect and use it properly, and you will experience the full effects of the "King of Herbs".

Doc

[GeneChing]

Innerestin' Back in my college days, I often drank ginseng tea as a hangover cure. It was American ginseng however. I stopped after I heard that you should save ginseng consumption until you are older, when you really need it. Lately, I've been thinking I AM older, and I should start drinking ginseng tea again. I do enjoy ginseng tea - the good stuff is delicious and fortifying.

N.Korean ginseng liquor doesn’t cause hangovers: State media
Local media says the ginseng drink, after years of research, is 'suave and causes no hangover'
Leo Byrne January 18th, 2016

A North Korean insam (ginseng) liquor can be drunk without fear of hangover, according to an article from the DPRK’s Pyongyang Times.

The article, oddly entitled, “Liquor wins quality medal for preserving national smack” claims the Taedonggang Foodstuff Factory has been improving the drink for years. The research involved replacing sugar with scorched, glutinous rice which helped eliminate both bitterness, and hangovers.

“Koryo Liquor, which is made of six-year-old Kaesong Koryo insam, known as being highest in medicinal effect, and the scorched rice, is highly appreciated by experts and lovers as it is suave and causes no hangover,” the article reads.

Earlier articles on ginseng liquors from the Korean Central News Agency (KCNA) indicate the work on improving the drinks is a multi-pronged effort.

On August 19 the KCNA published an article claiming North Korea’s Koryo Songgyungwan University was working on improving the quality of Kaesong Koryo Insam Liquor. A brief article from 1999 also called it “the elixir of life.”

“I haven’t tried that brand I think, though I have had some other Insam liquors. They’re OK – I associate ginseng with its medicinal properties, though, so am not that keen on it as a tasty treat,” Andray Abrahamian from Chosong Exchange told NK News.

“There are some high quality liquors made in North Korea, though in my experience there is no such thing as hangover-free booze anywhere in the world,” he added.

Ginseng is commonly used in both Koreas on account of its medicinal properties, and the Kaesong area in the DPRK is famous for the product.

Should the claims about hangover-free consumption prove accurate, the drink would likely also prove popular south of the 38th parallel, where drinks purporting to cure hangovers be found in any convenience store. According to a 2012 World Health Organization report, South Koreans drink 12.1 liters of alcohol a year, more than any other country in Asia.

Notably, the curing of hangovers is one of the milder curative properties North Korean media has attributed to ginseng.

Last year DPRK media claimed medical products containing extracts from the plant could cure MERS, SARS and even AIDS.

Featured Image: Photo by markusspiske on

ABOUT THE AUTHOR
Leo Byrne is the Data and Analytic Director at NK News and is based in Seoul, South Korea.Follow him on twitter @LeoPByrne

[GeneChing]

Jail time handed down in illegal ginseng case
October 20, 2016 by DNR Report



Athens, Ohio — Five individuals were recently charged with ginseng related violations in Muskingum County, according to the Ohio DNR.

In early September, a caller provided information to the Turn-In-A-Poacher (TIP) hotline regarding possible ginseng violations in Muskingum County. The caller believed that several individuals may have been dropped off at Blue Rock State Forest. State wildlife officers Roby Williams and Bryan Postlethwait responded to the area and conducted surveillance. Eventually a female driver returned to the area. The officers were able to contact the driver and four male suspects who were walking out of the woods and getting into the vehicle. The officers interviewed the suspects, who admitted to digging ginseng on Blue Rock State Forest.

A total of 254 ginseng roots were discovered and seized from the suspects. On Sept. 21, all five suspects appeared in Muskingum County Court. All suspects were found guilty of digging ginseng on state property. The suspects paid a total of $2,850 in fines and court costs, were ordered to a total of 120 hours of community service, and a total of 25 days in jail. All are on probation for one year and are prohibited from digging ginseng for two years.

Ginseng harvest season is from Sept. 1 to Dec. 31 annually. Diggers must keep accurate harvest records by county and collection date, and all ginseng must be certified by the DNR Division of Wildlife before it is exported from Ohio. More information about ginseng in Ohio can be found in the publication Ohio’s Green GOLD and on wildohio.gov.

Anyone observing or suspecting that ginseng violations are occurring may report the illegal activity by calling the TIP hotline toll free at 1-800-POACHER.

Defendants, charges, and sentences in the case are:

• Brandon McNutt, 18, Chandlersville – convicted of digging ginseng on state property. Sentenced to five days in jail and ordered to pay $650 in fines and court costs. Placed on probation for one year and prohibited from digging ginseng for two years.

• Russell A Stemm III, 19, Zanesville – convicted of digging ginseng on state property. Sentenced to five days in jail and ordered to pay $450 in fines and court costs. Placed on probation for one year, ordered to complete 60 hours of community service, and prohibited from digging ginseng for two years.

• Michael Wickham, 20, New Lexington – convicted of digging ginseng on state property. Sentenced to five days in jail and ordered to pay $450 in fines and court costs. Placed on probation for one year, ordered to complete 60 hours of community service, and prohibited from digging ginseng for two years.

• Jonathan L. Clark, 26, Zanesville – convicted of digging ginseng on state property. Sentenced to five days in jail and ordered to pay $650 in fines and court costs. Placed on probation for one year and prohibited from digging ginseng for two years.

• Tiffany A Clark, 25, Zanesville – convicted of digging ginseng on state property. Sentenced to five days in jail and ordered to pay $650 in fines and court costs. Placed on probation for one year and prohibited from digging ginseng for two years.

All ginseng seized was forfeited to the State of Ohio.

Cellmate dialog:
shotcaller: Whacha in for?
con #1: Aggravated assault
con #2: Multiple homicide
con #3: Kidnapping and rape
poacher: um...ginseng poaching.

[Jimbo]

When I was in Seoul, some friends had me try a kind of chicken(?) ginseng soup. It was a whole small chicken (or other bird) in a big bowl of soup for one that had a piece of ginseng stuffed into it. I was told it's supposedly good for your immune system. Whatever, it was good, and I felt really good afterwards.