Foods for Lingering Pathogens
In Traditional Chinese Medicine (TCM), lingering pathogens refer to the presence of pathogens (microorganisms or other harmful agents) that continue to remain in the body even after the symptoms of an acute illness have subsided. Here are a few examples of foods that are believed to help clear lingering pathogens in TCM:
Honeysuckle flower: This herb is commonly used to clear lingering pathogens and reduce fever. It is often consumed as a tea or a supplement.
Burdock root: This root is believed to have antibacterial and antiviral properties; it is commonly used to detoxify the blood and clear lingering pathogens. It is usually consumed as a vegetable or tea.
Reishi mushroom: Reishi mushroom is considered a medicinal mushroom, it is believed to have immune-boosting, anti-inflammatory and anti-viral properties. It is often consumed as a tea or supplement
Garlic: Garlic is a powerful herb that is believed to have anti-inflammatory, antimicrobial and immune-boosting properties. It is considered to be a natural antibiotic and is often used to prevent and treat infections.
Ginger: This root is known for its warming and anti-inflammatory properties, it is commonly used to boost Wei Qi and fight off colds, flu and other respiratory infections.
Aged citrus peel: aged peel of citrus fruits like oranges or tangerine are considered to be a powerful herbal remedy to clear lingering pathogens and helps to promote digestion.
It's worth noting that dietary recommendations should be used in conjunction with other forms of treatment, and with the guidance of a qualified TCM practitioner. Also, it's important to consult a qualified healthcare professional when it comes to dietary and supplement choices.