The jujube, known for its benefits of tonifying the spleen and Qi, nourishing blood, and calming the spirit, has long been a star health food in households. However, many may not know that a simple detail in brewing can significantly reduce its medicinal efficacy.
The jujube's skin 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 should not be brewed or decocted. This is because they are exceptionally high in Vitamin C—6 times that of fresh longans, 82 times that of apples, and 26 times that of fresh lychees—earning it the title "King of Vitamins." Brewing or boiling with hot water will severely destroy this Vitamin C.
Furthermore, while jujubes are healthy, they are not something to be consumed in excess. For medium-sized jujubes, it is best to eat no more than 15 at a time. Overconsumption can impair digestion, leading to excessive stomach acid and bloating. Women experiencing eye or foot swelling and bloating during their menstrual period should avoid eating jujubes. Women with a 'heaty' constitution should also avoid eating jujubes during their period, as it can lead to excessively heavy menstrual flow.