A friend came to ask: "The health care function of bayberry, the way of bayberry wine." reminded me.

　　 Speaking of bayberry, bayberry fruit contains glucose, fructose, citric acid, malic acid, oxalic acid, lactic acid, vitamins and wax, etc. Among them, the content of vitamin C and organic acids is very rich, so it can increase the stomach Acidity, increase appetite, digestion with the stomach, relieve thirst and thirst, often used for abdominal distension and heatstroke indigestion.

　　Experimental studies have found that bayberry has an inhibitory effect on bacteria such as Escherichia coli and dysentery bacillus, and has the function of anti-inflammatory and convergence, and has a certain therapeutic effect on dysentery enteritis. In addition, it is also found that bayberry contains anti-cancer substances, which can be used for adjuvant treatment of tumors. We can eat bayberry raw, pickle or dip wine, and we can also make the seven treasures, jams, and cans made by bayberry as traditional food.

　　Myrica rubra, especially in Jiangnan, always has a summer wine, so that people can not only taste appetizers, rejuvenate and refresh, but also relieve the heat and prepare for the anti-diarrheal and middle-aged needs.

　　Recommends two ways to eat bayberry:

　　 1. The way to store: bayberry wine. Practice: The amount of bayberry is soaked in white wine for 3 days, 3 to 5 each time, 2 to 3 times a day. Function and neutralization. Suitable for dysentery, enteritis, and can prevent heat stroke.

　　 2. Fresh and reasonable: bayberry 25-30 grams, washed raw food, morning and evening, once, can relieve thirst and eliminate food. Commonly used for low fever, thirst, dry mouth, and indigestion.

　　Tip: People who are bloody and hot are not suitable to eat more, which is easy to cause fever and sores.