Introduction: Traditional Chinese Medicine believes that pomelo is sweet and sour in taste, and cold in nature. It has effects of regulating qi, resolving phlegm, moistening the lungs, clearing the intestines, nourishing blood, and strengthening the spleen. It is an excellent fruit for nourishing the lungs in winter and for relieving coughs and "internal heat" after a cold.
Pomelo's cooling nature helps reduce "internal heat"
Pomelos like Guanxi Honey Pomelo, Shatian Pomelo, and Yuhuan Pomelo are quite famous. Pomelos have a fresh fragrance, a sweet and sour taste, and a cool, moistening quality. They are nutritious and have high medicinal value, rich in carotene, B vitamins, vitamin C, and various minerals. Pomelos are偏偏 cold in nature, so eating them has a certain effect of reducing "internal heat".
The nutritional value of pomelo
Pomelo is highly nutritious, containing very rich protein, organic acids, vitamins, and essential elements for the human body such as calcium, phosphorus, magnesium, and sodium.
Modern medicine, on the other hand, believes that pomelo contains a biologically active substance called naringin, which can reduce blood viscosity and prevent thrombus formation. Therefore, eating pomelo can promote wound healing and has a good preventive effect on sepsis and cerebrovascular diseases such as cerebral thrombosis and stroke. It is especially suitable for middle-aged and elderly people.
Pomelo is "incompatible" with many types of drugs
Pomelo is a great food that can reduce "internal heat", supplement vitamin C, enhance beauty, and aid in weight loss. However, there are also taboos when eating pomelo. It cannot be taken with certain medications, especially statin lipid-lowering drugs, which are most commonly used by the elderly, clopidogrel for thinning blood viscosity, and antifungal drugs for treating onychomycosis. Patients with hyperlipidemia should pay special attention. If not careful, patients can easily get poisoned, experiencing muscle pain and even kidney disease.
Appendix: Key points for selecting pomelo:
Generally, it involves two steps: smelling and tapping. Smelling refers to its aroma; a ripe pomelo has a rich fragrance. Tapping involves pressing and tapping the fruit's peel; if the peel sinks and is not resilient, the quality is poor.
When choosing a pomelo, it's best to select the standard type that is pointed at the top and wide at the bottom. The skin should be thin and smooth, and the color should be light green or light yellow. For a pomelo just bought, it is best to let it sit indoors for about two weeks. This allows the fruit's moisture to gradually evaporate, increasing its sweetness and making it taste even better.