Many people know that mung bean soup has therapeutic effects such as relieving summer heat, replenishing qi, clearing heat, and detoxifying, but how can you eat it to achieve different effects? In fact, the summer heat-relieving power of mung beans is in the skin, while the detoxifying power is in the interior. You need to "target the specific condition" to eat it, and mung bean soup with added ingredients has better therapeutic effects.
When drinking mung bean soup for the purpose of relieving summer heat, do not eat the beans themselves. Just drink the clear soup (do not cook for too long; bring raw mung beans and cold water to a boil, then cook over high heat for another five to six minutes) to achieve a good effect. Additionally, mung bean soup cooked with other foods is more effective. For example, to prevent heatstroke, you can drink mung bean and honeysuckle soup: take 100 grams of mung beans and 30 grams of honeysuckle, add an appropriate amount of water and cook for about 10 minutes. Drinking the clear soup will dispel all summer heat.
However, well-cooked, soft mung bean soup has excellent heat-clearing and detoxifying effects. Due to its diuretic and qi-descending properties, drinking it after food or drug poisoning can help eliminate toxins from the body. It is also effective for heat-related swelling, heat-related thirst, heat-related dysentery, carbuncles, and pox. This type of mung bean soup is turbid and less effective for relieving summer heat, but it has strong heat-clearing and detoxifying properties. An appropriate amount of mung beans, daylilies, and red dates, decocted in water, can treat vomiting and diarrhea. Modern medicine also often uses mung bean soup as an adjuvant for detoxification. For example, eating more mung bean soup in your daily diet has a certain effect of removing lead toxicity. Furthermore, drinking mung bean soup can also lower blood pressure and cholesterol, and prevent atherosclerosis.