Overview of the functions and functions of malt

Malt is made from barley after germination and drying. It is not only a traditional food material, but also a commonly used medicinal material in traditional Chinese medicine. Its core functions includeDigest food and resolve accumulation, invigorate the spleen and stimulate appetite, restore breast milk and promote lactation, supplemented by soothing the liver, regulating qi, and supplementing nutrition. In terms of primary and secondary structure,Digestive conditioningAs the core, it is suitable for food accumulation and abdominal distension;lactationProvide natural conditioning solutions for breastfeeding women;Nutritional supplementsIt becomes a healthy dietary choice because it is rich in B vitamins, enzymes, etc.

Natural assistant for digestion and digestion

in maltAmylase, proteaseActive ingredients such as these can decompose starch and protein in food and relieve gastric bloating and belching caused by overeating. Traditional Chinese medicine believes that its taste is sweet and mild, and it enters the spleen and stomach meridian. It is especially suitable for children with food accumulation or adults with indigestion. For example,maltoseAs a mild sweetener, it can not only promote appetite, but also not easily burden the spleen and stomach. Malt can be boiled in water or mixed with hawthorn to enhance the effect. However, it should be noted that excessive amounts may cause mild diarrhea.

Conditioning options for breastfeeding women

maltedMilk returning effectIt has been recorded in "Compendium of Materia Medica" that it helps natural weaning by regulating prolactin. It is a common way to take fried malt and boil it in water, which is gentler than medicine. It is necessary to distinguish the different application scenarios of raw malt (through milking) and fried malt (through milking). Breastfeeding women should consult a physician before use to avoid misuse that may lead to reduced lactation. In addition, malt is paired withTempehIt can also relieve breast swelling and pain during weaning.

Nutrition and Daily Applications

Malt is rich inZinc, magnesium, dietary fiberAnd a variety of vitamins, can be added to porridge, pasta or made into maltose snacks. Modern research shows that it containsHordenineHelps soothe your mood. However, diabetics should control their intake due to its higher sugar content. The following table shows some of the nutritional components of malt per 100 grams:

Key points of scientific use of malt

Taken together, malt, as a representative of the origin of medicine and food, needs to be used rationally according to physical constitution and needs. People with indigestion can boil 10-15 grams of raw malt in water every day; the milk must be stir-fried and decocted for 3-5 days. Its nutritional advantages are suitable for replacing some refined sugar, but people with spleen and stomach deficiency should not consume large amounts for a long time. The combination of traditional wisdom and modern nutrition allows malt to continue to play a valuable role in healthy life.

Citing sources

1. "Compendium of Materia Medica" by Li Shizhen (Ming Dynasty)
2. "Chinese Pharmacopoeia" 2020 Edition
3. USDA Food Composition Database