Which folk remedies for using coix seed to treat gout do you know?

Job's tears is a kind of grain. In addition to being used as a food in our daily life, it also has the effect of treating diseases. For example, it has a very good effect on gout. So what are the folk remedies for using Job's tears to treat gout?

Benefits of Job's tears

Job's tears has many health functions, such as preventing cancer, lowering blood lipids, and slowing down the rise of blood sugar. It is also very suitable for diabetic patients. However, Job's tears is also a good ingredient for gout patients.

Barley is easy to digest and absorb. It is rich in various vitamins and minerals, especially selenium and vitamin E. Barley also contains protein and dietary fiber, which can promote the excretion of uric acid in the body and have a good preventive and therapeutic effect on gout and its complications. Gout patients can make barley porridge with barley, or pair it with yogurt, strawberries, etc. to improve the taste and make barley more delicious.

Home remedies

1. Barley and Lily Soup

Ingredients: 35 grams of lily, 35 grams of coix seed, 15 grams of reed root (rhizome of reed).

Method: Wash the coix seeds and lily bulbs, soak them in clean water for about an hour and a half. Wash the radish root and set aside. Turn on the fire, put in a pot, add appropriate amount of clean water, boil the washed radish root into juice, add appropriate amount of water to the juice after about half an hour, and then pour in the prepared lily bulbs and coix seeds. Simmer on low heat until cooked. This porridge can be taken twice a week.

2. Lily and Barley Porridge

Ingredients: 20 grams of dried lily, 35 grams of coix seeds, 25 grams of rice, and a small amount of rock sugar.

Method: Wash the barley, soak it in warm water for about an hour and a half, drain and set aside. Wash the rice as well. Wash the lily, soak it for about 20 minutes, drain and set aside. Put the pot on the fire, add appropriate amount of water, boil it over high heat, add the prepared barley, boil it over high heat, then turn to low heat, simmer for 15 minutes, add the prepared rice and continue to simmer, and then simmer for another 25 minutes, add the lily and continue to cook. When all the food in the pot is cooked and sticky, add a small amount of crystal sugar to taste. Take once every other day, 3 times a week.

3. Mung Bean, Lily and Barley Porridge

Ingredients: 100 grams of mung beans, 80 grams of coix seeds, 30 grams of lily, 50 grams of rice, and appropriate amount of rock sugar.

Method: Wash the coix seeds and soak them in warm water for about an hour and a half, drain them and set aside, wash the rice and set aside, wash the lily, soak it for 20 minutes and drain it and set aside, wash the mung beans, soak them in clean water for 1.5 hours, drain them and set aside. Put the pot on the fire, add appropriate amount of clean water, boil it over high heat, put the prepared mung beans first, boil it for 20 minutes, add the coix seeds, continue to boil, and after about 15 minutes, add the lily and rice and continue to cook the porridge. When the porridge in the pot is cooked to thick, add a small amount of rock sugar, stir well after it melts and serve. Take it once every other day, 3 times a week.

4. Lily, Lotus Seed and Barley Porridge

Ingredients: 20 grams of dried lily, 35 grams of coix seeds, about 10 lotus seeds, 25 grams of rice, and a small amount of rock sugar.

Method: Wash and soak lily, coix seed, rice and lotus seeds as before, drain and set aside. Add appropriate amount of water to the pot, add mung beans after the water boils, add coix seed after 20 minutes, continue to boil, add lily, lotus seeds and rice after 15 minutes and continue to cook porridge. Add a small amount of rock sugar after the porridge in the pot is cooked to thick. Take once every other day, 3 times a week.