Daikon Radish; Antidote to the Modern Diet

Mild and tasteless when eaten raw, shockingly stinky when cooked, and delivering a bite when sprouted, the Daikon Radish is something you should consider adding to your diet.

Lai Fu Zi (Daikon Radish seed) is an herb used in TCM to reduce food stagnation particularly from starchy foods. It also resolves Phlegm and descends the Qi for cases of excess cough. It is boiled into a tea or can be cooked with grains.

Daikon Radish is an important medicinal in Chinese Food Therapy for its unique qualities.

Unlike red radishes, Daikon is cooling and mild in taste, yet retains the phlegm resolving quality. The radish can be grated or sliced in a salad, pickled, or cooked in soup. The seeds can be sprouted and are often used in sushi.

Any condition exacerbated or caused by eating rich foods, excess phlegm, or food stagnation benefits from Daikon radish. For example: acne, obesity, diabetes, bloating, diarrhea, cellulite, etc. It is also a great addition to a detox regimen. A therapeutic dose when using food as medicine is to have it at least once daily.

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