A Comprehensive Analysis of the Benefits and Effects of Goji Berries: Eating Them the Scientific Way Is Healthier

Goji berries are the ripe fruit of the goji plant (Lycium barbarum) in the nightshade family, turned into a common food-and-medicine ingredient after being air-dried or oven-dried. Dried goji berries are mostly oval in shape and red or dark red in color, with a sweet taste that carries a slight hint of sourness. They are grown in many provinces across China, and those produced in the Ningxia area are especially well known.

In traditional use, goji berries are often taken to nourish the liver and kidneys and to benefit essence and brighten the eyes. In daily life they are most often used to make tea, cook congee or make soup, and some people simply chew them dried. Nowadays many people treat them as an everyday health food, steeping a few berries in warm water or in a thermos, which has become a very common habit.

Goji berries contain goji polysaccharides, carotene, various vitamins and minerals, and these nutrients are helpful for maintaining normal body metabolism. However, they are, after all, a mild food ingredient, and the key is to eat them in moderation over the long term. You cannot expect them to solve health problems in a short time, let alone use them as a substitute for proper medical treatment.

When eating them, be careful to control the amount; generally a small handful a day is enough. Eating too much can easily cause discomfort such as excess internal heat and bloating. People with colds and fever, inflammation in the body, or a tendency toward diarrhea are advised to consult a doctor first before deciding whether to eat them. When choosing them, dried fruit that is plump, naturally colored, not clumped and not damp is best. After buying them, store them sealed in a cool, dry place to avoid moisture and spoilage.