The effect of corn silk boiled water

The effect of corn silk boiled water

Corn fruit has some hair-like things on the top since it started growing. People call these hair-like things corn silk. Many people are used to cleaning these corn silks when cooking corn, but they don't know that corn silk is an excellent health product. Boiling corn silk in water has many effects, and it can treat many diseases of the human body. If you are interested, you can follow me to learn about the specific effects of boiling corn silk in water.

The effect of corn silk boiled water

1. Corn silk contains a lot of acidic components, sugars and inorganic salts. Drinking water boiled with corn silk can increase the secretion of bile and protect the liver and gallbladder. In addition, water boiled with corn silk can also control the loss of protein in the human body and ensure the body's nutritional supply.

2. Water boiled with corn silk can reduce the concentration of human blood, reduce the production of cholesterol, and prevent the occurrence of vascular diseases. Water boiled with corn silk also has a hemostatic effect, it can accelerate blood coagulation and has a good therapeutic effect on various bleeding symptoms of the human body.

Specific methods of curing diseases by boiling corn silk in water

1. Boil corn silk with Chinese herbs such as Centella asiatica, Artemisia capillaris, and Curcuma zedoaria to make a drink. Humans can drink the water in large quantities. It has a good therapeutic effect on jaundice, gallstones, hepatitis and other diseases.

2. Boiling corn silk in water can treat weak urination, liver cirrhosis and renal edema. If you add ingredients such as winter melon peel and red beans when cooking corn silk, it can have a better therapeutic effect.

3. Boiling corn silk in water can treat diseases such as hematuria and hematemesis. The best way to consume it is to boil corn silk, Imperata root and shepherd's purse flowers together in water and consume it twice a day. The therapeutic effect is very obvious.

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