What are the benefits of boiling mulberry branches, coix seed, and walnuts in water?

Mulberry twig, coix seed, and walnut decoction is effective in preventing gout, promoting uric acid metabolism, and relieving gout pain. Although the preparation method is simple and effective, it is not suitable for long-term consumption as it may increase the burden on the gastrointestinal system. Gout is a familiar disease that is showing a trend of affecting younger individuals. When gout occurs, it can significantly harm the patient's health. Mulberry twig, coix seed, and walnut decoction can be helpful in preventing gout, promoting uric acid metabolism, and relieving gout pain. However, it should be consumed moderately and not for extended periods to avoid gastrointestinal discomfort.

a. Promoting Blood Circulation and Removing Blood Stasis: Consuming mulberry twig, coix seed, and walnut decoction can help improve blood circulation and relieve pain caused by blood stasis. It can be used to treat symptoms such as menstrual pain, irregular menstruation, amenorrhea, and menstrual cramps due to blood stasis.

b. Analgesic Effect: This decoction promotes the excretion of uric acid from the body, which can be beneficial in treating gout and joint pain caused by high uric acid levels. However, excessive and long-term consumption should be avoided as it may increase the burden on the gastrointestinal system. Patients with poor gastrointestinal health should use it with caution.

Ingredients: 180g raw coix seed, 30g mulberry twig, 4 walnut kernels, 1000ml water.

Method: Soak all ingredients in water for 1 hour, then boil for 20 minutes. After boiling, continue to simmer for 30 minutes until the liquid is reduced to approximately 400ml.

Usage: Strain the decoction and divide the 400ml liquid into two doses to be taken on an empty stomach in the morning and evening. Visible results can be seen within one day, and continuous consumption for about 3 days can help alleviate symptoms.

a. Control intake of high-purine foods: These include seafood such as shrimp and crab, mushrooms, animal organs, lentils, hearts, spinach, and intestines. Avoid or minimize consumption of hot pot, including the broth.

b. Emphasize alkaline and low-purine foods: These include various fruits, vegetables, cabbage, cucumber, eggplant, tomatoes, cabbage, lotus root, and some bean products. Avoid acidic foods.

c. Limit alcohol consumption: Alcohol is not only a high-purine food but also acidic. It can significantly harm gout patients and exacerbate their condition. Moderation is key.