6-year-old red ginseng, dried root
Ginseng grade CHEN is the best quality TaiwanTCM ginseng. Like all TaiwanTCM ginseng are tested according to Taiwanese TCM. In addition, the cultivation and processing of each root of this quality range is personally guaranteed by prof. Chieh-Fu Chen (note: the university professor, more than 15 years as president of the National Taiwan Institute of TCM researcher focused on ginseng, promoter of scientific approaches in TCM and founder of TCM certification in Taiwan). Cultivation and processing is based on the traditional methods, but is widespread in scientific methodology and controls ensuring a very high quality, safety and efficacy of the product. In particular, the application of modern methods, knowledge and testing on the selection of the site, the content of substances in soil and water and the purity of cultivation and processing procedures.
Slices of Panax ginseng TaiwanTCM CHEN `50 are smaller than for example ginseng TaiwanTCM LIANG (where, however, the "optical" zoom slice method used pressing) and as ginseng TaiwanTCM CHEN`20 (where the size is natural, but the best roots are hand-selected, which are usually the largest ones). TCM traditionally impose requirements not only on size but also the shape of the root: the closer to the root of the human figure, the better. This criterion is of pharmacological relevance.
Asian ginseng TaiwanTCM CHEN`50 can be prepared in several ways, most commonly by boiling in water. Ginseng can also be chewed without preparation, made into alcoholic extract, or used in cooking. Traditionally, it is recommended to take ginseng just before noon, but it works equally well at any time of day. Ginseng does not cause problems with falling asleep.
In cooking: Ginseng is commonly used in Asian cuisine, often in large quantities, although it is considered somewhat luxurious ingredient. Korean ginseng chicken soup (samgyetang) is popular around the world and requires several large ginseng roots for cooking. Ginseng, garlic and kimchi together make up so called "holy trinity" of Korean cuisine.
Ginseng infusion (tea) is prepared by boiling the selected quantity of ginseng in water and steeping for a few minutes. It is served warm. If you cannot boil, at least increase the steeping time, until the slices turn completely soft and white. You can pour the slices over with hot water again and steep them for the second time. To get the most of its active substances, we recommend to eat the slices in the end.
Strong ginseng decoction: Boil 5 to 10 slices of ginseng TaiwanTCM CHEN in 700ml of water. This infusion is traditionally used to invigorate the body after exhaustion, hypothermia, or to overcome fatigue during extraordinary mental or physical effort. Korean ginseng chicken soup (samgyetang), which is basically strong ginseng decoction combined with chicken soup, is used for similar purposes.
Asian ginseng TaiwanTCM CHEN is usually taken over a longer period, typically 1-3 months. Daily dose for such long-term use is usually between 1-5 grams in Asia, equivalent to ½ - 3 slices. In Czech Republic, the maximum recommended daily does is set at 2 grams. Due to the complexity of active substances of ginseng, it is not possible to predict precisely how and in what quantity will ginseng act in a specific person. If you are not used to taking ginseng TaiwanTCM CHEN, you should first make yourself familiar with its effects and find your proper personal dosage. The best way to find your personal dosage is to start by taking a higher dose for several days. After some time, you should start feeling the effects. If you feel excessive stimulation, decrease the dose gradually by ½ slice. Mental stimulation is generally a desirable effect of ginseng, but when taking ginseng over a longer period, excessive stimulation may feel uncomfortable. Small doses of ginseng TaiwanTCM CHEN are also effective. On the other hand, even in tens of grams, ginseng is entirely harmless. When testing, remember that the effect may arrive slowly. When taking ginseng continuously for prolonged periods, it is advantageous to take 1 month break after every 3 months of taking ginseng.
There are several thousands of scientific papers published about the effects of ginseng, more than for any other plant. It was precisely ginseng that, in 1950s, inspired I. Brekhman for creation of whole category of adaptogens. However, the European Council and Parliament Regulation No 1924/2006 from December 20, 2006, expressly prohibits the sellers of food and food supplements (where most adaptogens belong) from making so-called "health claims", except those approved directly by the European Commission or the European Food Safety Authority. For this reason, we may not inform you about the effects of ginseng and other adaptogens and you will have to find the information about them directly in the literature or on the Internet. We especially recommend the books about ginseng written by Stephen Fulder.
Scientific reports agree, that ginseng is harmless and its use does not use pose any significant health risks. More serious health problems encountered when taking ginseng are practically never caused by ginseng, but by their own underlying causes, whose solution belongs to a physician.
Ginseng interactions are infrequent and of little practical consequences. Interaction with warfarin, phenelzine, and several other drugs was described in some articles, but there is no general scientifc consensus whether these interactions really exist or how important they are. You should inform your physician that you are taking ginseng.
In Asia, ginseng is used and sold as food. In Czech Republic, ginseng as a health supplement has the maximum recommended daily dose limited to 2g. Other compulsory statements are: Do not exceed the recommended daily dose. Keep away from children. Health supplements are not a substitute for a balanced diet.