This article is from an email received from Wendy on 30 June 2014
A herbal treatment for High Blood cholesterol
I want to share a secret for treating high cholesterol.
Three weeks ago l went for a cholesterol check. To my surprise, it was above the normal range which should be less than 5.2 mmol/L.
My reading obtained was 6.6.
I had been consuming a lot of red meat and lamb recently.
After consuming Mok Yee for two weeks, l had my cholesterol checked again and found that my cholesterol level fell to 4.70 mmol/L.
My pharmacist said that even cholesterol medication will need 1- 3 months to take effect. She was very surprised and said it is a miracle.
Review:
I immediately followed an advice of a friend who told me about Black fungus (Mok Yee). He had four blocked heart arteries, over 90 percent blocked.
His cardiologist advised him to go for bypass surgery, failing which he would suffer an imminent heart attack.
His cardiologist advised him to go for bypass surgery, failing which he would suffer an imminent heart attack.
His sinseh (Chinese physician) friend advised him against surgery as the procedure would be messy, painful and expensive.He followed the advice of his sinseh friend by consuming Mok Yee daily.
After consuming boiled Mok Yee juice for 40days, he went for an angiogram.
His heart specialist was surprised and shocked that his arteries were all cleared of any blockage and it would not be necessary to see him for another 10 years!
My observation is that Mok Yee juice is not only effective in treating high blood cholesterol but also helps to bring relief to joint paints, arthritis and poor blood circulation.
The internet info. claims that Mok Yee (Black Fungus) reduces blood clot, preventing thrombosis, atherosclerosis and coronary heart disease, and cancer.
Black Fungus contains abundant proteins, ferric iron, calcium, vitamins, rough fibre; the content of protein is equal to meat.
Preparation:
1) Pick a handful of Mok Yee and soak in water for 1-2 hours
2) Wash Mok Yee and cut to pieces with scissors.
3) Pour five bowls of plain water into slow cooker (crock pot)
4) Put 2-3 slices of ginger, 8-10 red dates, 20 kay-chee (wolf berry) into crock pot.
5) Bring to boil for 8 hours. One and a half bowls of Mok Yee soup will remain after boiling overnight.
Eat black fungus and drink the soup.
Consumption:
You may consume for 10 to 14 days according to the severity of the problem.
For those with low blood pressure consume less or only for alternate days.
Drink Mok Yee first thing in the morning with an 'empty stomach'.
Consume at least one large bowl.
Take breakfast 2 hours later.
Side effects - you may feel a little tired after 3- 4 days.
Consume multivitamins and fresh fruits and vegetables daily.
Do not eat oily or fried foods during this period.
Observation:
Dark and oily stool during the first two days.
Remarks:
Cholesterol medication is man-made and may harm the liver.
Mok Yee is a plant and does not seem to contain chemicals that harm the body.
Take blood test for blood cholesterol before and after treatment and study the results!
Thick Black Fungus Natural remedies for high cholesterol
High blood cholesterol is a very common condition mainly due to our unhealthy diet.
It is not a disease but a negative health condition that may contribute to many forms of diseases, especially cardiovascular diseases.
This article is mainly on how to reduce high cholesterol, and not about cholesterol.
High cholesterol is defined as a measurement greater than 200 mg/dL.
LDL cholesterol levels greater than 130 mg/dL and HDL cholesterol levels less than 60 mg/dL are considered high.
So much for the technical measurement.
There are numerous natural foods that can reduce high cholesterol. Below are five such foods:
- Oatmeal or oats
- Eggplant or aubergine. Also known as brinjal
- Black beans
- Corn
- Enoki mushroom. Those little Japanese needle mushroom with tiny white caps.
What is black fungus?
The technical name for black fungus isAuricularia polytrichaorHirneola polytricha. What a mouthful!
It is also known by other equally interesting names:cloud ear; tree ear; wood fungus, ear fungus, mouse ear, and jelly mushroom. The Chinese call it “yun er” which means “cloud ear.” Let us just call it Black Fungus.
Black fungus is usually sold in dried form. There are actually two types of black fungus.
The very thick one and the smaller flakey variety. Here we are referring to the thick black fungus. It measures around 5 to 8 cm (2 to 3 inches) and is black on one side and grey on the other.
Black fungus is very popular in Chinese cuisine. Although tasteless by itself, when cooked with other ingredients, it absorbed the flavor while maintaining its crunchiness. Black fungus is used in Chinese herbal medication to increase blood fluidity and improve blood circulation.
Black fungus can reduce high blood cholesterol.
Medicinal uses: Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood and improving circulation. It is given to patients who suffer from atherosclerosis. Western medicine is now investigating centuries-old claims made by Eastern sages and finding them surprisingly accurate.
The Global Gourmet's Cookbook Profiles includes links to hundreds of top cookbooks, with several sample recipes per book.www.globalgourmet.com/food/
Black Fungus
Black Fungus (Cloud Ears)
(fresh and dried)
Black Fungus: (Auricularia polytricha) see illustration. Also known as cloud ear; tree ear; wood fungus, mouse ear, and jelly mushroom. It grows rapidly on a variety of woods including mango and kapok and is very similar to another fungus called Jew's ear(A. auricula). Some say the smaller cloud ear or mouse ear has a more delicate flavour than the larger wood ear.
It is mostly sold dried but is also available fresh. In its fresh form (or after the dried fungus has been reconstituted by soaking in water) it is easy to see how it derives its rather fanciful names. The frilly, brownish clumps of translucent tissue with a little imagination resemble the delicate curls of the human ear or billowing clouds. In the case of tiny mouse ear fungus, the rounded shapes which result when it is soaked are amusingly similar to those observed on the heads of Mickey Mouse and his Mouseketeers!
Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with.
Purchasing and storing: In its dried form there is a choice between the small variety which looks like flakes of greyish-black paper; or the larger variety which, even in its dried state, measures about 5-8cm (2-3 in) across and is black on one side, grey or beige on the other. After soaking, these need to be sliced into strips. All dried fungi keep well if stored airtight.
Preparation: Fungus must be soaked in warm water prior to use (15 minutes for small, 30 minutes for large). It swells to many times its size. After soaking, the fungus is rinsed thoroughly and trimmed of the tough, gritty part where it was attached to the wood. Then, particularly if using the large variety, it is cut into pieces of a suitable size and shape before adding to a dish.
Medicinal uses: Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood and improving circulation. It is given to patients who suffer from atherosclerosis. Western medicine is now investigating centuries-old claims made by Eastern sages and finding them surprisingly accurate.
- Burma: kyet neywet
China: mo-ei; wun yee
Indonesia: kuping jamu
Japan: kikurage
Malaysia: kuping tikus, cendawan telinga kera
Thailand: hed hunu
Encyclopedia of Asian Food
By Charmaine Solomon
Periplus Editions
Hardback, $39.95
ISBN: 0-8048-1791-X
Reprinted by permission.
By Charmaine Solomon
Periplus Editions
Hardback, $39.95
ISBN: 0-8048-1791-X
Reprinted by permission.
Encyclopedia of Asian Food
Recipes
- Black Fungus
- Braised Bean Curd, Cloud Ear and Vegetables
- Pennywort
- Fresh Pennywort Drink
- Pennywort (Gotu-Kola) Salad
- Rambutan
Read more: Black Fungus (Cloud Ears) http://webcache.googleusercontent.com/search?q=cache:u_sK2JjYCjkJ:www.globalgourmet.com/food/special/1999/asian/fungus.html+&cd=1&hl=en&ct=clnk#ixzz369gH3SDP
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