Because of the special climate and environment, Korean ginseng grows longer and develops more fully, so it is called "taking medicine". "Shen Nong Ben Cao Jing" says that taking medicine is "nourishing life, satisfying heaven, non-toxic ... people who want to keep fit and benefit qi, but not old, should take medicine"-that is to say, Korean ginseng is a good thing. After the red ginseng is processed, some rare ginsenoside is transformed, and the effect is more obvious.
The chemical constituents and pharmacological activities of Korean Red Ginseng and China Red Ginseng are basically the same, but the processing methods are different. In the northeast, especially the Changbai Mountain range, it is a place where ginseng can be planted well, and it is also the origin of "authentic" ginseng. Therefore, you don't have to go abroad to buy red ginseng, you can buy it at your doorstep.
Of course, whether ginseng should be eaten depends on the doctor's advice. However, if you need to buy ginseng, remember to buy products with the health food logo "Little Blue Hat" approved and certified by the relevant national authorities.
Extended data:
Ginseng varieties:
1. Ginseng, a perennial herb, is the dry root of Araliaceae ginseng, with a height of 30-70 cm. Mainly produced in the northeast of China, the ginseng currently on the market is mainly cultivated garden ginseng.
Second, American ginseng, also known as American ginseng and American ginseng, is the dry root of American ginseng in Araliaceae, with a height of 25~30cm. Most of them were born in Shan Ye forest in North America and cultivated in China.
3. Korean ginseng, also known as Korean ginseng, is named after China's ancient Korean ginseng. It was introduced to Korea from China, and it is a wild variety of ginseng. At present, Korean ginseng is mainly produced in the northern part of the Korean peninsula, and most Korean ginseng circulating in the Chinese medicine market is red ginseng made of ginseng.
Four, ginseng is called "raw ginseng" after sun drying or sun drying; The fresh roots of ginseng are punctured with needles, soaked in sugar water and dried, which is called "sugar ginseng"; Steam ginseng at high temperature for two hours until it is fully cooked. After drying, ginseng must be removed to make "red ginseng", so red ginseng is not a variety.
People's Daily Online-Is Red Ginseng really that magical?