Do you know astragalus, which shares properties with both food and medicine and can boost energy and strengthen the body? Let’s find out together

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Astragalus is a well-known traditional Chinese medicinal herb; moreover, it is also a food used for health maintenance and nourishment. Next, let’s take a look at the various benefits of astragalus, which is considered to have both medicinal and edible properties. Astragalus has a medicinal history of over 2,000 years, and it was classified as a top-grade herb in the \"Shennong Bencao Jing\". Modern medical research shows that it is rich in sucrose, polysaccharides, various amino acids, as well as trace elements such as selenium, zinc, and copper. It can effectively enhance the body’s immune function, improve blood supply to the heart muscle, and regulate blood sugar levels. Traditional Chinese medicine makes even broader use of it; it can replenish qi, generate blood, and treat weakness in qi and blood ； It can boost qi, lift yang, and address prolapse, thereby relieving gastroptosis and improving physical condition ； Astragalus is also used in the treatment of other conditions such as hypertension, diabetes, chronic nephritis, chronic rhinitis, and recurrent colds caused by qi deficiency. It is employed as well for restoring health after a serious illness and to promote wound healing following surgery. As a substance used regularly to boost energy and replenish deficiencies as well as to strengthen the body’s vital energy, astragalus is suitable for those with weak constitutions, weak voice, fatigue, lack of strength, and a weak pulse, all signs of insufficient vital energy. Astragalus can be used alone. For those with severe cases of hypoxia, poisoning, or heart failure caused by chemotherapy, 50 grams of Astragalus can be used to make a tea; after 2 weeks, the dosage can be reduced to 30 grams. Those who consume it regularly can use about 15 grams per day. For most people, astragalus does not have any toxic side effects, so there is no need to worry too much about its safety. However, it should not be used by those with conditions such as stagnation of qi and dampness, food retention, early stages of toxic sores or still-high levels of heat-toxin after the sores have ruptured, as well as those with yin deficiency and yang excess; otherwise, it may worsen the condition. However, consumers should also be careful to distinguish between genuine and fake products when making purchases. Guo Lina, a nutritionist from the Nutrition Department of Guangdong Provincial Hospital of Traditional Chinese Medicine, advises consumers that the slices of Astragalus are thick slices that are round in shape or oblong slanted slices, with a surface color that is light brownish-yellow or brownish. The cortex is yellowish-white; its cross-section is fibrous and appears powdery. The xylem is yellow with radial patterns. It has a slightly sweet taste, with a bean-like odor when chewed. Common fake Astragalus species include Caragana, alfalfa, Lavandula angustifolia, Oxytropis orchidiflora, hibiscus, Malva sylvestris, and Malva rotundifolia. Their common feature is that their color is similar to brown or dark brown ； The longitudinal striations and lenticels are often incomplete or absent; some roots are branched ； Quality: hard, tough, or brittle ； The cross-section is often fibrous or spiny ； The taste can be mild and sweet with a bean-like odor, slightly sweet without any bean-like odor, bitter with a strong bean-like odor, or irritating. The scientific accuracy of this article was reviewed by Song Ge, an associate chief physician at the Traditional Chinese Medicine Outpatient Department of the China Academy of Chinese Medical Sciences. The expert’s areas of expertise include traditional Chinese medicine internal medicine, traditional Chinese medicine gynecology, traditional Chinese medicine pediatrics, and the management of sub-healthy conditions.