Can crab wine be used to treat lumbar disc herniation?

Crab is a food with great medicinal value. It can help us increase the cholesterol and fat content in the body. It tastes very delicious. You don’t have to worry about gaining weight after eating it. It also has a good regulating effect on the body. However, if you use crabs to make wine, the effect of treating lumbar disc herniation is not good. These methods can be used to treat lumbar disc herniation.

Lumbar disc herniation treatment

The key is to choose a regular, effective and side-effect-free treatment method. Oral medications can cause certain damage to the liver, kidneys, and gastrointestinal tract, and have serious side effects.

Diet and health care

Diet therapy for lumbar disc herniation

1. 75g of Rhizoma Cynoglossi, 20g of Radix Aconiti Kusnezoffii, and 15g of Radix Clematis. Add 500 ml of water to the above medicine and boil it down to 250 ml. Add 250 ml of water to the residue and boil it down to 125 ml. Put the boiled medicine into the pot, add a young rooster with intestines removed, and cook together. Add appropriate amount of wine before eating (Acanthopanax acanthopanax wine or Angelica sinensis wine is better). Take the meat and soup in two doses. It is suitable for low back pain caused by cold and dampness, and has a nourishing and strengthening effect.

2. 20 grams of Eucommia ulmoides and 55 grams of Clematis chinensis. Grind them into powder separately, then mix them well. Then take 1-2 pig kidneys, break them open, wash off the blood, and put the powder in. Spread them evenly and close them tightly. Put them all in a bowl, add a little water, and steam them on the fire for a long time. Eat the pig kidneys and drink the soup, 1 dose per day (pregnant women should avoid using). It is mainly used to treat lumbar disc herniation of kidney deficiency type, and has the effect of nourishing the kidney, strengthening bones and waist.

Introduction of Drunken Crab

Drunken crab is a traditional Han Chinese delicacy in Xinghua City, Jiangsu Province, and is also a popular delicacy in the Jiangnan region. It is made with crab as the main ingredient, added with rice wine, spices, salt, etc., and has a moderately salty and fresh taste. Features: Fragrant, non-smell, and delicious crab flavor.

Nutritional value of drunken crab

Drunken crabs are rich in protein, trace elements and other nutrients, and have a good nourishing effect on the body. Studies have found that drunken crabs have anti-tuberculosis effects and eating drunken crabs is very beneficial for recovery from tuberculosis. It is generally believed that freshwater crabs are better for medicinal purposes, while saltwater crabs are only for eating. Traditional Chinese medicine believes that crabs have the effects of clearing away heat and detoxifying, replenishing bones and marrow, nourishing tendons and activating blood circulation, dredging meridians, benefiting limbs, healing wounds, nourishing liver yin, and replenishing gastric juice. It has certain therapeutic effects on diseases such as congestion, injury, jaundice, low back and leg pain, and rheumatoid arthritis.

Drunken crab meat is cold in nature and salty in taste. It has the functions of relaxing muscles and replenishing qi, regulating the stomach and digesting food, dredging meridians, dispersing various heat, clearing away heat, and nourishing yin. It can treat bruises, muscle injuries, fractures, and allergic dermatitis. In addition, drunken crab has a good therapeutic effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers. Drunken crabs are high in cholesterol and purine. Gout patients should exercise restraint when eating them. People with colds, hepatitis, and cardiovascular diseases should not eat crabs. China has a tradition of eating crabs around the Mid-Autumn Festival. Since traditional Chinese medicine believes that crabs are cold in nature, ginger paste, perilla and other seasonings are often used to prepare crabs.