Maltose
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Flavorings
Maltose
Latin:
Origin:
Maltose is the sugarish food made from fermentation of sweet rice, white rice, barley, wheat, corn, or sorghum.
Maltose is a product of the enzymatic breakdown of starches during digestion. Maltose, which is readily hydrolyzed to glucose and can be metabolized by animals, is employed as a sweetening agent and as a food for infants whose tolerance for lactose is limited.
Properties:
Sweet in flavor, warm in nature, it is related to the channels of the spleen, stomach and lung.
Functions:
Benefits the spleen and the stomach, slows sudden illness, moistens lungs, relieves coughs, removes toxic effects.
Applications:
1. For poor appetite, fatigue, stomach pain, vomiting, etc., due to coldness and deficiency of the spleen and the stomach:
Use maltose as seasoning in a soup that consists of cinnamon twig , white peony root, fresh ginger, Chinese dates and licorice.
2. For unsettled foetus due to deficiency of the spleen:
Boil 6 g amomum fruit with maltose for 25 minutes and drink the soup.
3. For dry coughs, sore throat, shortness of breath, constipation due to lung heat:
Steam the mixture of maltose and carrot juice together. Slowly swallow the mixture when it's still hot.
Dosage and Administration:
Swallow it slowly, or add water and drink it, or cook it with other food.
Cautions on Use:
Those with damp heat and stuffiness in the stomach should avoid consuming maltose.
Reference Materials:
Toxic or Side Effects:
Modern Researches:, http://www.100md.com