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12 comments
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lynn m says:
April 16, 2015 at 11:13 am (UTC 0)
Does not have a wild look, too many hair roots
Bryan Brown says:
April 16, 2015 at 11:32 am (UTC 0)
i mix ginseng root blueberries frozen mixed vegetables apple cider vinagar
touch of water put it in my ninja blender until liqued and drink daily i
was diagnosed with congestive heart failure august 2013 the doctors cannot
figure out how i am so active only had 15% of my heart functioning today i
feel great
Dave C says:
April 16, 2015 at 12:22 pm (UTC 0)
Nice, thank you!
24tuccu says:
April 16, 2015 at 12:46 pm (UTC 0)
You dont want to avoid the ginseng but the pharmacuticals
flip stick says:
April 16, 2015 at 1:34 pm (UTC 0)
I hope your not steeping the ginseng in an aluminum kettle.
Chad McCollister says:
April 16, 2015 at 1:45 pm (UTC 0)
I have Changbai Mountain Korean Red ginseng root purchased for me by a
friend while in South Korea. These 4 dark red dried roots came in a tin
with a twist type opening key (like a can a sardines has), each root inside
the tin was individually hand wrapped and tagged with a hand written label
and weigh about 100gm total. Looks about as authentic as it gets as far as
Korean Red ginseng goes!
Unfortunately, I can’t read Korean so as far as preparation goes, I
improvised! I unwrapped one of the roots and found it was about as hard as
a rock! I decided to use a fine cheese grater and was able to ground down
about 10 Grams of root (1/2 of one of the 20gm roots) into a relatively
fine powder in about 15 minutes. I divided the ground ginseng into 1 gram
packets. I just dump 1 gram of ground ginseng into a mug and add boiling
water. The ginseng does not fully dissolve and this method makes a slightly
“pulpy” type tea, but I add a little honey and drink it all down. The pulp
tends to settle to the bottom in a moment, I usually just eat it last or
stir as drinking. The hot water cooks it and makes it a soft pulp that I
actually think tastes OK. It’s no different than orange juice pulp in
texture. Works for me and I can feel it working within minutes when
consuming 1gm of pure root this way! Some days I’ll have 2gm over the
course of the day. I think the amount each individual needs is probably
based on many factors including quality of ginseng root and sensitivity to
product. Just thought I’d share my method. Enjoy!
metalhead33 says:
April 16, 2015 at 2:20 pm (UTC 0)
3 minutes of this bitch talking just to make this like any other tea -.-
خادم الزهرة says:
April 16, 2015 at 2:33 pm (UTC 0)
Thanks for the tip
TexasStraightShooter says:
April 16, 2015 at 3:02 pm (UTC 0)
Ginseng root is expensive, and a dose can be much smaller than that. When
eating ginseng, just cut a very thin slice. It tastes a bit like carrot.
You don’t need one big dose of ginseng, you need 5 very tiny doses of
ginseng per day. Do not take ginseng every day. You can take it for up to
six weeks if you take it every day, but you can take it for longer if you
don’t take it every day. You need to stay off ginseng for a couple of weeks
for it to work for you.
Cynthia Mccrea says:
April 16, 2015 at 3:19 pm (UTC 0)
please make yellow root tea
n00g75 says:
April 16, 2015 at 3:35 pm (UTC 0)
so basicly u make it like every other tea … how suprising 😉 thnx anyway
Aldo Gonzalez says:
April 16, 2015 at 4:25 pm (UTC 0)
Panax ginseng grows mostly in north america. While the “red” ginseng is
most common in Asia, not the other way around.