Appetizing umeboshi with many benefits can effectively inhibit COVID-19 infection

Appetizing umeboshi with many benefits can effectively inhibit COVID-19 infection

The Macrobiotic diet incorporates the healthy characteristics of the Japanese diet. Umeboshi is not only a delicacy on the table, but also a great medicine. a joint to study involving Tokai University School of Medicine (USM) in Japan has confirmed that Umeboshi extract can effectively inhibit the infection of cells with the new species of COVID-19 and can also inhibit the reproduction of COVID-19.

When I lived in Malaysia, my relatives came to visit me and stayed at my house. One day, a relative said that he itched his back. After giving him a checkup, I discovered that there was redness on the skin on his back. When I looked closer, I saw a little yellow pus coming out of the reddened part.

I immediately thought of the organic Umeboshi I had at home, so I took some umeboshi and applied it to my relative’s itchy red skin. After a while, when I checked her again, I found that all the pus was gone, only the reddish skin remained, and her itching was gone!

Umeboshi has many health benefits

I pickle the traditionally preserved Organic Umeboshi at home, made from organic plums and natural sea salt, which is tart and contains a variety of vitamins and minerals.

Some people say, “an apple a day keeps the doctor away”, but it is not an exaggeration to also say, “an umeboshi a day keeps the doctor away”.

Umeboshi (pickled ume fruits) has many health benefits, it has natural antibiotics, and because it has a sterilizing effect, it is considered a Japanese-style aspirin, which is a pain reliever.

In general, Umeboshi is known to relieve fatigue, vomiting, nausea, headaches, dysentery, inflammation, runny nose, and hangover.

Umeboshi skin contains a substance called “baniku-ekisu” that helps prevent hardening of the arteries of the heart.

Umeboshi is rich in natural antioxidants called phytochemicals, which protect the body from free radical damage and slow skin aging. Its strong antibacterial properties can destroy many common oral bacteria, especially the microorganisms that cause periodontal disease and gingivitis, so Umeboshi is also good for gum health.

Daily consumption of Umeboshi can protect liver function and reduce the chance of liver damage. As Umeboshi helps inhibit the growth of Helicobacter pylori, studies have shown that consuming Umeboshi can have the effect of inhibiting gastric ulcers.

Umeboshi is widely used as medicine

Renowned Tang dynasty physician Sun Simiao (581–682) said in his Essay on the Preservation and Nurturing of Life (Sheyang lun): “In April, the liver is sick and the heart is strong. It is advisable to eat acidic foods and reduce the intake of bitter foods, invigorate the kidney and help the liver and nourish the stomach. According to the “Compendium of Materia Medica”, the Umeboshi flowers in winter, matures in summer and obtains all the essence of the wood, so its flavor is the most sour.

The umeboshi originated in China and was introduced to Japan in the late 3rd century. After that, the Japanese began to use salty umeboshi as preserved food and edible medicine, which can be said to be the prototype of umeboshi. It is also Recorded that when Emperor Murakami (reigned 946-967) suffered from a plague, he drank tea mixed with Umeboshi to help soothe the illness and recover afterwards.

Umeboshi, which has been found to have medicinal properties in ancient times, is also effective against the current COVID-19 pandemic. In June 2022, a board to study involving the USM in Japan confirmed that Umeboshi extract can effectively inhibit the infection of cells with the new species of COVID-19 and can also inhibit the reproduction of COVID-19.

In this study, lab-grown monkey cells were infected with COVID-19. The results showed that Umeboshi extract could effectively inhibit the infection of cells by COVID-19, and the more concentrated the extract, the better the effect. In addition to the experiments with the original strains of the COVID-19 virus, the to study also performed experiments with three variants of Alpha, Delta, and Omicron and found that Umeboshi extracts can significantly inhibit infection of cells by these viruses.

In addition, Umeboshi also has the effect to purify the blood. Normal people’s body fluids (blood and cell fluid) are weakly alkaline, with a pH value of about 7.4, while modern people’s diet is biased towards acidic foods, body fluids will become acidic and the blood will become cloudy, which will lead to excretion disorders. , decreased visceral function, and chronic diseases such as cancer, diabetes, and high blood pressure. To maintain human health, it is necessary to eat alkaline foods to neutralize acidity.

Umeboshi tastes sour, but it is actually an alkaline food.

The citric acid contained in Umeboshi can activate the “citric acid cycle”, a key metabolic pathway, to prevent lactic acid buildup and cause fatigue. When the lactic acid disappears, the blood changes from acidic to slightly alkaline, and the blood becomes clear and clean.

Citric acid rich in Umeboshi can also prevent excess fat during energy conversion, and can also prevent the rise in blood sugar levels consumed during the meal, so if Umeboshi is eaten slowly, it is also effective to lose weight.

In addition, umeboshi can also effectively fight against osteoporosis because the calcium used to build bones is a nutrient that is insoluble in water and has a low absorption rate, but the calcium and citric acid together become soluble in water, which can increase the rate of intestinal absorption of calcium. . Umeboshi can also speed up metabolism, help bone formation, improve the physique that is prone to fractures, and prevent bone aging.

As umeboshi can stimulate gastrointestinal motility, it can help digestion and absorption of food, thus improving physical fitness and helping the human body maintain normal immunity, so it can be used to prevent hay fever, deal with “atopic dermatitis” and help improve an allergic constitution.

There are countless health Benefits of Umeboshi, so everyone must have some traditional pickled Umeboshi at home, which can not only be used to make delicious food, but also protect the health of you and your family!

Umeboshi Recipe

Ingredients:

Kanjuku Ume: Ripe, yellow, and flushed.

vintage photo
Fresh umeboshi. (Shutterstock)

Sea salt: 18 to 20 percent of the weight of plums.
Red Shiso (Akajiso): Available between June and July

Steps:

vintage photo
Umeboshi in salt. (Shutterstock)
  1. In a bowl, layer the salt and ume alternately. Store in a cool, dark place for 7 days.
  2. Use weights to help press down the ume plums, drawing moisture out of the fruit and making brine for umeboshi. This brine, ume plum vinegar, prevents the umeboshi from growing moldy.
  3. To speed up the brining process, use heavy weights from the ume. Remove the weights after the ume is completely covered in brine.*
  4. Knead and massage the shiso leaves with salt.
  5. Add red shiso to color the salted plums (approximately 2 weeks)
  6. Sun-dry the salted plums in a bamboo strainer for three days, which is called “Doyōboshi” in Japanese.
  7. Eat them now or put them back in the container to age for three months for a milder flavor.
vintage photo
Umeboshi drying in the sun. (Shutterstock)

* If the weights are too heavy, they can break the ume and tear the skin. So be careful.

Advice should be followed:

  1. Use ripe ume fruit
  2. Disinfect the ume with 35 percent alcohol liquor.
  3. Use good ume and discard the damaged ones.
  4. Add a minimum of 18 percent salt to the ume plum and press down on the ume fruit with a weight.
  5. Dry the ume for 3 days in the sunlight.
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