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"Your physical condition has improved a lot compared to before, continue to maintain. When Gu Yang stood in front of the doctor with his physical examination report, he heard such comments.
This is what he wants to hear the most in the past six months.
Gu Yang, 56, is a retired librarian with a calm and orderly life.
However, as this summer gradually approached, Gu Yang began to feel a poor appetite, and at first he thought it was just because the weather was getting hotter.
But when he couldn't swallow a few bites of food at mealtime for days on end, he realized that things might be more than just the weather.
Worried, Gu Yang went to the hospital for a comprehensive physical examination, and the results showed that his cholesterol and blood sugar levels were slightly higher, which seemed to him to be a warning.
Retirement is supposed to be easy and enjoyable, but health issues seem to be looming.
Just as he was annoyed, he stumbled upon a discussion about black fungus on a health forum.
Black fungus is a fiber-rich and multivitamin-rich food that can help lower blood sugar and cholesterol when consumed for a long time.
This made Gu Yang's eyes light up, and he decided to try a bowl of black fungus porridge every morning.
The production of black fungus porridge is not complicated, after soaking the dried black fungus in advance to make it expand, add it to the rice porridge that has been boiled, and simmer it over low heat until the porridge is viscous.
Gu Yang was not used to this kind of porridge with a slight grass flavor at first, but thinking of the health benefits, he persevered.
One day a few months later, Gu Yang came to the hospital again for a routine checkup.
He was amazed by the results: not only did his cholesterol and blood sugar levels return to normal, but even the doctors were amazed at the significant improvement in his physical condition.
Gu Yang knew that all these changes were not unrelated to the black fungus porridge he insisted on.
In medicine, black fungus is indeed an underrated "superfood".
Not only is it rich in dietary fiber, which helps improve gut health, but it also contains special natural compounds that have shown the potential to lower bad cholesterol (LDL) in the blood in several studies.
In addition, the antioxidants in black fungus can also effectively remove free radicals in the body and protect body cells from oxidative stress.
More importantly, black fungus is very rich in the trace element iron, which has a significant effect on preventing anemia.
Moreover, the natural plant gum it contains is significantly helpful in reducing the absorption and accelerated excretion of harmful substances in the body, and indirectly reduces the risk of suffering from a variety of chronic diseases.
The doctor mentioned several similar cases in his communication with Gu Yang.
A middle-aged lady successfully managed her high blood pressure problem by consuming black fungus every day;
There is also an elderly man who insisted on eating black fungus, and his long-term constipation problem was alleviated.
These cases further confirm the unique value of black fungus in maintaining and enhancing health.
Gu Yang's story, just like many people have gradually discovered, ordinary ingredients can also bring extraordinary health benefits.
This begs the question: while black fungus has shown many health benefits in scientific studies, its application in other cultures around the world is relatively limited.
So, how can this traditional Chinese herbal medicine be more widely recognized and applied internationally?
First of all, more scientific research on the efficacy of black fungus, especially international multi-center clinical trials, is needed to verify the universality of its health benefits.
Secondly, through platforms such as the International Food and Nutrition Exhibition, increasing the display and promotion of black fungus and its products can improve its visibility in the international market.
Finally, integrating traditional Chinese medicine theories with modern nutritional research to develop black fungus foods that meet international tastes may be a key step in achieving its global popularity.
What do you think about this? Welcome to discuss in the comment area!