Jonathan Liu, a professor of traditional Chinese medicine (TCM) at a Canadian public college and the director of Kangmei Traditional Chinese Medicine Clinic, noted that the new COVID variants KP.2 and KP.3 exhibit particularly strong immune evasion capabilities.
With increased interstate and international travel during the summer, the number of infections is expected to rise rapidly. In an episode of the “Health 1+1” program, Liu discussed how simple acupressure and diet therapy can help alleviate the symptoms of COVID-19 and summer flu while boosting immunity. Sore throat, mild fever, chills, and a pale tongue.
Severe sore throat, a red tip on the tongue, and a runny nose with mucus that gradually changes from clear to yellow or green. Red tongue and thickened tongue coating. He recommends using acupressure or acupuncture at the following acupoints to boost the body’s immunity and alleviate the associated symptoms.
In TCM, many illnesses are believed to be caused by external forces in the environment, such as wind, cold, summer heat, dryness, dampness, and fire. Therefore, regulating these factors in daily life can help boost immunity and prevent disease. Liu recommends avoiding cold foods and drinks during the summer as they will block the stomach’s digestive energy.
In overly air-conditioned rooms, promptly add clothing to prevent a chill. 1. Coix Seeds, Lily Bulbs, and Lotus Seeds Porridge 2.
82 ounces (80 grams) red beans 1.76 ounces (50 grams) coix seeds 0.71 ounces (20 grams) dried lotus seeds 0.
35 ounces (10 grams) lily bulbs 1.76 ounces (50 grams) rice Rock sugar or brown sugar to taste (optional) Wash coix seeds, dried lotus seeds, and red beans. Soak in water overnight.
Transfer the soaked ingredients and soaking water into a pot. Add 33.81 fluid ounces (1,000 milliliters) fresh water and bring mixture to a boil.
Once boiling, add lily bulbs. Reduce heat to low and simmer until ingredients are tender. Add rock sugar or brown sugar to taste (individuals with diabetes may choose to omit the sugar).
2. Winter Melon Porridge 5.29 ounces (150 grams) winter melon 3.
53 ounces (100 grams) lean pork 1.76 ounces (50 grams) shiitake mushrooms 1.76 ounces (50 grams) rice 33.
81 fluid ounces (1,000 milliliters) water Add rice and water to a pot and bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes. Add chopped ingredients.
Simmer on low heat for about 20 minutes, until mushrooms and melon are soft. The dish is then ready to serve. 3.
Herbal Duck Soup With Fructus Psoraleae and Fox Nut 17.64 ounces (500 grams) mature duck 1.06 ounces (30 grams) Fructus Psoraleae (Buguzhi) 1.
06 ounces (30 grams) fox nuts 50.72 fluid ounces (1,500 milliliters) water Clean and cut duck meat into pieces. Wash the Fructus Psoraleae and fox nuts.
Place all ingredients into a pot and add water. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until duck meat is tender.
Season with salt to taste, and the dish is ready to serve..
