Lamb
| Lamb in TCM:Explore the properties of Lamb according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: hot
Channels: SP, KD
Flavors: sweet
Tonifies: qi, blood, yang
Special Properties:
disperses cold, promotes lactation
In terms of Traditional Chinese Medicine (TCM) Lamb is known for its ability to tonify qi, blood, and yang. It also helps to expel cold and promotes lactation[22].
In general the ancient Chinese medical texts cite that it enters the Spleen and Kidney. The flavor of Lamb is Sweet, and it is considered to be Hot in temperature.
For anemia and weakness with blood deficiency cook lamb with ginger and dang gui (angelic sinensis). Other herbs to consider are jujube date, astragalus, ginger, scallions, or ginseng to help resolve problems related to cold and weakness.
Contraindications: Due to its hot nature lamb should be generally avoided during the summer. It is also contraindicated with edema, malaria, common cold, toothache, and any type of heat related conditions. [22]
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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