Benefits and Effects of Drinking Astragalus Root Soaked in Water, and Precautions for Drinking It

Astragalus root is the dried root of the leguminous plants Mongolian astragalus (Astragalus membranaceus var. mongholicus) or membranous milkvetch (Astragalus membranaceus). It is mainly produced in North China, Northwest China and other parts of our country, and it is a commonly used tonic Chinese medicinal herb with a long history of use. In folk practice, people often take a few slices of astragalus root, put them in a cup, and brew them with boiling water to drink as a tea. The method is simple and is one of the more widely passed-down traditional uses.

From the traditional experience of Chinese medicine, astragalus root is sweet in flavor and slightly warm in nature, and enters the spleen and lung meridians. It is often considered to have effects such as tonifying qi and lifting yang, consolidating the exterior and stopping sweating, and promoting diuresis and reducing swelling. People who tend to feel tired easily, are short of breath, or sweat easily with deficiency sweats often use a small amount of astragalus root soaked in water as a reference for daily conditioning. Modern research shows that astragalus root contains components such as astragalus polysaccharides, astragaloside IV, and various amino acids and trace elements. However, the specific effects of these components are mostly still in the research stage, and the actual effect of soaking it in water cannot simply be equated with the therapeutic effect of a drug.

It should be noted that soaking astragalus root in water is not suitable for everyone. It is generally believed that people during cold and fever, those with yin deficiency and hyperactive fire, or those with excess heat in the body should not drink it. Pregnant women and people with chronic diseases should consult a physician first before deciding whether to drink it. When brewing, the amount used should not be too much; one can start by trying a small amount, and if discomfort such as dry mouth, sore throat, or abdominal bloating occurs, use should be stopped promptly.

When selecting astragalus root, those with thick and sturdy roots, few wrinkles, a firm texture, sufficient powderiness, and a sweet taste are considered better. When storing, it should be placed in a ventilated and dry place, taking care to prevent moisture and insect damage. When brewing, freshly boiled water can be used, covered, and left to steep for a few minutes. The medicinal material can be repeatedly replenished with water for brewing, and new material can be replaced after the taste becomes weak.