Chinese scientists have discovered new healing properties in the traditional sour-spicy food, known to them for its benefits.
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Jiangshuicai means vegetables in troubled waters.Mustard leaves, radish, Beijing cabbage, as well as edible wild roots and mountain herbs are fermented in the “muddy water” left after boiling the noodles. This composition has proven to be useful in the treatment of gout.
Experts have discovered the enzyme GR-3 in the snack,effectively breaks down uric acid in the blood. Just because of the increased level of this substance, gout, urolithiasis, gout and sexual dysfunction develop.
Jiangshuicai was known for its medicinal properties in the past, for other diseases. In practice, it was noticed that the snack helps well as a diuretic, antiemetic, sedative.
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