Loquat fruit can be boiled in water for drinking, which can moisten the lungs, relieve cough, and alleviate discomfort in the throat. Boiling loquat fruit water is suitable for situations such as dry cough and low phlegm, dry throat and thirst, but caution should be exercised when drinking for those with spleen and stomach deficiency and cold. Boiling loquat fruit in water is a traditional dietary therapy method, and its flesh contains components such as vitamin A, vitamin C, and organic acids. Boiling water can help dilute phlegm and soothe respiratory mucosa. Fresh loquat fruits should be peeled and pitted, then cut into pieces. Boil in water and simmer over low heat for 15 minutes. Add a small amount of rock sugar for seasoning. The boiled loquat pulp can still be consumed, but it is important to note that the core contains trace amounts of cyanide glycosides, which must be thoroughly removed to avoid ingestion.
diabetes patients should control the amount of rock sugar, use sugar substitutes or directly drink original loquat water. Some people may experience stomach discomfort or diarrhea after drinking loquat fruit, which may be related to the stimulation of gastrointestinal mucosa by fruit acid in loquat fruit. If coughing is accompanied by symptoms of bacterial infection such as fever and purulent sputum, or if the symptoms persist after drinking, seek medical attention promptly instead of relying on dietary therapy.
It is recommended to drink no more than 500 milliliters of loquat water daily and avoid drinking on an empty stomach. It can be used with snow pear, lily and other ingredients to enhance the lungs moistening effect, but it should not be eaten with spicy hot and dry food. Storing loquat water requires refrigeration and consumption within 24 hours. If flocculent sediment appears, consumption should be stopped. During coughing, it is necessary to maintain indoor humidity and reduce oil fume irritation. If symptoms worsen, professional medical intervention should be carried out in a timely manner.
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