The Chinese tradition of eating bitter melon during the summer has a long history. In the "Compendium of Materia Medica," bitter melon is said to have the effects of "expelling pathogenic heat, relieving fatigue, and clearing the mind and brightening the eyes." It is now known that bitter melon not only has the effects of clearing heat and detoxifying, improving eyesight, and reducing fever, but also has functions such as lowering blood sugar, anti-tumor, anti-viral, antibacterial, and boosting immunity. It can also be used to prevent and treat heatstroke, dysentery, malignant sores, and eye pain, earning it the reputation of "medicinal vegetable."
So, is it better to eat bitter melon raw or cooked? Li Ximin, a chief nutritionist in the dietetic and nutrition department of Henan Provincial Hospital of Traditional Chinese Medicine, believes that eating bitter melon raw allows for a more comprehensive intake of its nutrients. In recent years, studies have also found that bitter melon contains a substance that helps clear fat, and eating it raw has a weight-loss effect, but it requires eating 2-3 raw bitter melons daily to be effective. When cooked, its bitterness can be reduced by blanching in boiling water or stir-frying, making the taste acceptable to most people, but some of its nutritional value will be lost. Therefore, everyone should choose according to their own situation. If you can tolerate its bitter taste and your stomach does not feel uncomfortable, you can eat it raw. For some elderly individuals or diabetic patients who need it cooked due to dental issues, it is best to also drink the cooking broth. A reminder: raw bitter melon is considered "cold" in nature, so people with a weak spleen and cold stomach should not eat it raw. Additionally, pregnant women should consume it with caution.