Tibetan worm grassland pulp is an innovative method of eating Cordyceps sinensis, which is directly absorbed by alcohol. Using fresh Cordyceps sinensis from Naqu, Tibet, the active and effective substances were extracted by biotechnology, and the effective components were released in a state of 100 times higher than the original grass. The active ingredients are preserved with fermented glutinous rice wine, which has good wine quality, quickly guides the nutritional ingredients to the needed parts of the human body, and absorbs them more directly and quickly.

The original pulp wine brewed by biological fermentation technology is rich in nutrition, and rice contains 18 kinds of life elements (amino acids), which can enhance the basic vitality. Another part of inorganic minerals can become healthy organic minerals after fermentation by bioengineering microorganisms, which is beneficial to human absorption.

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Matters needing attention in drinking Tibetan worm grassland pulp wine;

For long-term drinkers, it is necessary to pay attention to whether patients have alcoholic encephalopathy or alcoholic peripheral neuropathy. Because users drink a lot of alcohol for a long time will affect the function of patients' brain cells, which will lead to neurological dysfunction in the long run. Patients will have hand tremors, muscle weakness, tongue tremors, and some users may also have cerebral cortex atrophy, which belongs to alcoholic encephalopathy.

When the user has symptoms of shaking hands or tongue, the user must pay attention to check the head CT or head magnetic vibration in time to see if there is alcoholic encephalopathy, and the user must stop drinking in time. Because when the user has alcoholic encephalopathy, it will lead to brain atrophy, which is manifested as memory disorder and disorientation.

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