What is the traditional Chinese medicine principle of using yellow bean water to reduce fever

The traditional Chinese medicine principle of Huangdoushui for reducing fever is mainly related to the clearing heat and dampness, strengthening the spleen and stomach functions of soybeans. It helps alleviate fever symptoms by regulating the balance of yin and yang in the body.

1. Clearing heat and removing dampness

Soybeans have a flat and sweet nature, and can regulate the spleen and stomach meridians. Traditional Chinese medicine believes that they have the function of clearing heat and removing dampness. During fever, dampness and heat accumulate in the body, and soybean water can help eliminate dampness and heat by promoting fluid metabolism. Modern research has shown that soy isoflavones and other components in soybeans may act by regulating the body temperature center, but it should be noted that soybean water has a mild antipyretic effect and is only suitable for low-grade fever or auxiliary antipyretic.

2. Strengthening the spleen and stomach

The spleen and stomach are the foundation of postnatal development, and fever is often accompanied by weakened digestive function. Soybeans are rich in high-quality protein and phospholipids, which are easier to absorb after boiling and can gently nourish the spleen and stomach. In traditional Chinese medicine theory, the healthy movement of the spleen and stomach promotes the active generation of qi and blood biochemistry, which helps to enhance the resistance of positive qi to external pathogens and indirectly assists in the process of reducing fever. It is particularly suitable for the symptoms of deficiency heat in children or those with physical weakness.

Thirdly, nourishing yin and generating saliva

Fever can easily consume body fluids, and soybean water can supplement water and nutrients. Traditional Chinese medicine believes that its nourishing yin properties can help alleviate dry mouth and tongue caused by excessive heat and damage to yin. The B vitamins and minerals it contains can also help maintain electrolyte balance. However, relying solely on soybean water during high fever may delay the condition, and other treatment measures need to be combined.

4. Harmony of Ying and Wei

Traditional Chinese medicine attributes fever to the imbalance of Ying and Wei, and the saponin components in soybeans may affect this process by regulating immune function. Traditional usage often combines soybeans with light fermented black beans to enhance sweating and surface relieving effects. It should be noted that reducing fever with soybean water is an adjuvant therapy, and fever caused by severe infectious or organic diseases still requires timely medical attention.

V. Safety Considerations

The production of soybean water requires sufficient boiling to eliminate anti nutritional factors such as trypsin inhibitors. Gout or soy allergy sufferers should avoid using it, while those with renal insufficiency should control their intake. It is recommended to boil 500 grams of soybeans with 3 liters of water and simmer over low heat for 1 hour. Take the upper clear liquid and drink it in portions. You can add a small amount of rock sugar for seasoning, but it should not be excessive.

During the use of soybean water for fever reduction, temperature changes should be closely monitored. If the temperature exceeds 38.5 degrees Celsius or persists for 24 hours, timely medical attention should be sought to determine the cause. At the same time, maintain sufficient rest, drink warm water in moderation, and avoid consuming spicy and greasy foods. Parents should pay attention to observing for bloating, allergies, and other reactions when using it for children. For infants and young children with fever, it is recommended to prioritize physical cooling and follow medical advice for treatment.