The jujube, known for its benefits of tonifying the spleen and qi, nourishing blood, and calming the spirit, has long been a star of health and wellness in households. However, many may not know that a simple detail in brewing can significantly reduce its medicinal efficacy. The skin of the jujube is tough and difficult to digest; if brewed whole, it is hard to fully extract its active ingredients. Therefore, it is best to break it open before brewing.
It is also important to note that fresh red jujubes are not suitable for brewing or decocting. This is because they are exceptionally high in Vitamin C—6 times that of fresh longan, 82 times that of apples, and 26 times that of fresh lychee—earning it the title "King of Vitamins." Brewing or boiling with hot water will severely destroy the Vitamin C.
Furthermore, while jujubes are healthy, they are not something to be consumed in excessive amounts. It is best not to eat more than 15 medium-sized jujubes at a time. Overconsumption can impair digestion, leading to excessive stomach acid and bloating. Women who experience eye or foot swelling, or bloating during their menstrual period, should not eat jujubes. Women with a "heaty" constitution should also avoid eating jujubes during their period, as it can lead to an excessively heavy flow.