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Xie-Jian-Li
JOTTINGS
ON THE HEALTH
FOOD
MU-ER
The black fungus or
mu-er,
a
common ingredient
in
Chinese
cuisine, has also
fine
medicinal
properties.
Mu-er
was
unknown
to the
Westtill
Dr Hammerschmidt
and
his
4 colleagues
of
the
Uni-
versity
of
Minnesota
Medical
Schooltook
mapo doufu that con-
tained
mu-er. 8 hours later, plate-
lets of
their
blood used
as
"tar-
gets"
for
leukemia
cells failed
to
clot
normally. Mu-er
contains
an
anticoagulant chemical
called
"adenosine" that prevents hyper-
active platelets from
clumping
together too easily and
creating
thick, sluggish blood and
clots
and,
along with cholesterol,
lay-
ers
of
cardiovascular plaque
on
the arterial walls. After ingestion,
the
effect
of
mu-er
lasts
for
12
hours.
lt
also contains much
iron,
important
for
red blood
cells.
Paradoxically, mu-er
is
also
use-
ful to stop bleeding, most
prob-
ably due to
ingredients
otherthan
anti-platelet factors.
lt
is
also
claimed
that mu-er
may shrink
stones,
e.9.,
in the
gall
bladder
or
urinary tracts.
A
Tainan group
of scientists had
made mu-er
powder
in
capsules that
would
become much swollen inside the
gut, inducing
a
sense
of
stomach
fullness
and
thus
help weight
reduction. Mu-er really has
fine
medicinal properties waiting to be
explored more fully!
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