Goji berries have the effects of nourishing the liver and kidneys, improving vision, benefiting complexion, promoting muscle growth, and strengthening bones and muscles. Long-term consumption can prolong life and delay aging. It is also indicated for "liver and kidney yin deficiency, soreness and weakness of the lower back and knees, dizziness, blurred vision, dim eyes with excessive tearing, consumptive cough, polydipsia, and spermatorrhea."
Su Dongpo liked to plant goji berries in his courtyard and used them to entertain guests. When Lu You was old and his vision became dim, he often ate goji congee, leaving behind the poem: "After the snow, the thatched hall is clear with the sound of bells and chimes; in the morning meal, a bowl of goji soup." The medicinal nature of goji berries is mild and can be consumed like a regular food by adding it to tea, congee, soups, and dishes without the drawbacks of being greasy or causing internal heat.
Traditional Chinese medicine believes that goji berries have the effects of tonifying the kidneys and essence, nourishing the liver and improving vision, and moistening the lungs to stop coughing. Modern research shows that goji berries contain large amounts of carotene, vitamins, essential proteins, crude fat, and nutrients such as phosphorus and iron. Among these, the vitamin C content is higher than in oranges, and the beta-carotene content is higher than in carrots. Additionally, goji berries can enhance immunity and have effects such as protecting the liver, anti-fatigue, and anti-aging. They are suitable for individuals with low resistance or a weak constitution. Regular consumption can delay aging, strengthen the body, and improve skin complexion.
Goji berries are suitable for consumption in all four seasons: In spring, they can be taken alone or decocted with Astragalus root. In summer, they are suitable for being infused with chrysanthemum, honeysuckle, and dried tangerine peel with rock sugar; regular consumption can relieve eye fatigue. In autumn, they are suitable for being made into soups with snow pear, lily, tremella, and hawthorn. In winter, they are suitable for being cooked into congee with longan, jujubes, and Chinese yam. Goji tea can be made by infusing 3 grams of black tea and 20 grams of goji berries with boiling water. Alternatively, 20 goji berries and 5 dried chrysanthemum flowers can be infused together. For goji tremella soup, simmer 15 grams of tremella and 25 grams of goji berries in an appropriate amount of water over low heat until a thick juice is formed, add 20 grams of honey, and simmer for another 5 minutes. Take this once every other day, mixed with warm water.
Generally, for healthy adults, it is appropriate to consume about 20 grams of goji berries per day; for therapeutic purposes, the amount can be increased to 30 grams. Goji berries should be consumed regularly and not in large quantities at once. When using goji berries to make tea or soup, drinking only the soup does not allow for complete absorption of the nutrients. Factors such as water temperature and soaking time affect the release of medicinal components into the soup. To achieve a better effect, it is best to also eat the goji berries in the soup. Chewing goji berries directly without any processing allows for more complete absorption of nutrients. You can wash the goji berries with water and chew them, but the dosage should be halved.
Because goji berries have a noticeable warming effect on the body, people suffering from a cold, fever, inflammation, or diarrhea should avoid them. Additionally, goji berries have a stimulating effect on the nervous system and are not suitable for individuals with excessive sexual desire. Furthermore, goji berries are relatively high in sugar, containing 19.3 grams per 100 grams, so individuals with diabetes should use them cautiously and avoid excessive consumption.