What are the benefits and effects of drinking water infused with cassia bark? These four types of people should not eat it

Cassia bark, also known as shan gui or tu gui, is the bark of plants in the genus Cinnamomum of the laurel family, such as Cinnamomum szechuanense and Cinnamomum japonicum. Because of its strong fragrance and the delicious flavor it gives to stewed meat, it is widely used as a cooking seasoning. Regular consumption can have the effect of warming the stomach and dispelling wind-cold, so many people like to eat it. Then what are the benefits and effects of cassia bark? Can it be infused in water to drink? How is it infused?

1. What are the benefits and effects of cassia bark?

Benefit 1. Tonifies the kidney and strengthens yang: Cassia bark is hot in nature, and after eating it, it can effectively relieve cold limbs and cold legs. Especially for patients with insufficient kidney yang, the effect will be greatly improved after eating it.

Benefit 2. Warms the stomach and dispels cold: Cassia bark is hot in nature and can have a very good cold-dispelling effect for patients with cold in the spleen and stomach.

Benefit 3. Disperses cold and relieves pain: Cassia bark has the effect of dispersing cold and relieving pain, especially for menstrual pain caused by cold or cold-related limb pain, for which it has a very good effect.

Benefit 4. Promotes blood circulation: Cassia bark has a very good therapeutic effect on women with uterine cold, menstrual pain, or those who are weak after long illness or have qi deficiency. Regular consumption can promote blood circulation and reduce illness and pain.

2. Can cassia bark be infused in water to drink?

Cassia bark can be infused in water to drink, and the method of infusing it in water is roughly the same as making tea. Simply add boiling water, steep for ten minutes, then pour off the tea liquid, add a small amount of honey, and it is ready to drink. Especially in winter, a cup of cassia bark tea can effectively warm the meridians and invigorate collaterals, warm the whole body, and reduce the occurrence of uterine cold and menstrual pain.

3. What is good to infuse with cassia bark in water?

1. Cassia bark infused in water with hawthorn flesh and brown sugar is good: Infusing cassia bark, hawthorn flesh, and brown sugar together in water can effectively aid digestion and keep the stomach from feeling dull and painful.

2. Cassia bark infused in water with ginger decoction is good: Infusing longan and ginger with brown sugar in water can effectively dispel cold and prevent colds.

However, cassia bark is a medicinal material, so it is best to consume it under the guidance of a doctor to avoid incorrect combinations that may cause physical discomfort.

4. Who should not eat cassia bark?

1. Not suitable for consumption by patients with constipation, patients with hemorrhoids, or pregnant women; those who usually have dry and bound stool or suffer from hemorrhoids should especially avoid eating it;

2. People with a hot constitution are not suitable to eat it: Cassia bark is hot in nature, and if people with a hot constitution eat it, it will cause internal heat and worsen their condition. In particular, those with relatively severe internal heat or yin deficiency with fire hyperactivity had best not eat it.

3. Patients with menopausal syndrome are not suitable to eat it: Those suffering from sicca syndrome or menopausal syndrome should avoid eating cassia bark.

4. People with bleeding disorders are not suitable to eat it: Cassia bark is hot in nature, and patients with bleeding disorders had best not eat it.

5. How is cassia bark stored?

Usually, cassia bark is very easy to store. Like tea leaves, it only needs to be placed in a ventilated environment. However, cassia bark is, after all, a spice and medicinal material, and if left for a long time, its aroma will gradually dissipate and it will lose its edible value. So it is best to buy only as much as you will eat. In addition, each time you take out cassia bark, it is best to tie the bag tightly after taking it out, so as to prevent the aroma from escaping and the loss of fragrance.