Our Creator did not leave us empty handed for treating our ailments! There are hundreds of therapeutic plants that have been discovered all around the world, with ginseng being the number one studied herb, with over 6,000 clinical studies reporting therapeutic benefits. A typical herbal plant is harvested annually, while ginseng grows for six to eight years before reaching maturity, selling for fifty dollars a pound for cultivated roots and hundreds of dollars for wild roots. As a ginseng plant grows, its roots penetrate deeply into the soil drawing out most of the soil’s available nutrients for developing its potent bioactive components.
Ginseng Grown Around the World
“Although employed in Asian societies for thousands of years, the use of ginseng as an herbal medication for a variety of disorders has increased tremendously worldwide in recent years. Ginseng belongs to the genus Panax, of which there exists a variety, generally reflecting their geographic origin. North American ginseng (Panax quinquefolius) and Asian ginseng (Panax ginseng) are two such varieties possessing a plethora of pharmacological properties, which are attributed primarily to the presence of different ginsenosides that bestow these ginsengs with distinct pharmacodynamic profiles.”1
Korean Red Ginseng
Compared to all other types of ginseng, Korean red ginseng contains the highest level of therapeutic components. Studies reveal 112 types of saponins found in fourteen varieties of ginseng.2 Saponins produce the active compounds called ginsenosides whose key benefits reach out to the central nervous system, endocrine system, immune system, cardiovascular system, metabolism, and all intricate cell structures. The word saponin is derived from the Greek word “Sapona” meaning soap. The cleansing components of saponins account for the diversity of systems benefiting from ginseng.
In addition to its therapeutic properties, Korean red ginseng contains an array of nutritional components: amino acids, enzymes, vitamins, along with an abundance of minerals.
- Increases circulation
- Aids digestion
- Aids detoxification
- Increases energy
- Improves metabolism
- Aids in regulating blood sugar
- Aids in recovery from stress
- Aids bone building and repair
- Improves arterial flexibility
- Decreases blood pressure
- Improves depression
- Improves sexual function
- Blood enhancing
- Mitigates pain
According to the Journal of Medicinal Food, Chemistry, Processing, and Health Benefits, John Shi reports, “Clinical studies have suggested that these health-promoting components, saponins, affect the immune system in ways that help to protect the human body against cancers, and also lower cholesterol levels. Saponins decrease blood lipids, lower cancer risks, and lower blood glucose response.”3
Dr. Chang Yuan Shiun, Professor of Pharmacognosy at China Medical University says that Korean Red Ginseng has been known for centuries as the “miracle root” that can help alleviate a multitude of ailments. He says it can also help students and busy executives, having the ability to improve mental performance and reduce fatigue.
Fermentation Enhances Bioavailability
“Fermented red ginseng had dramatically improved bioavailability compared with non-fermented red ginseng as indicated by skin permeation and intestinal permeability. The significantly greater bioavailability of fermented red ginseng may have been due to the transformation of its ginsenosides by fermentation to more easily absorbable forms (ginsenoside metabolites).”4
Fermented Korean Red Ginseng in PowerStrips
PowerStrips contain a layer of this wonderful fermented Korean red ginseng. They are discussed in the post, “Increasing Energy Frequencies,” for their effectiveness in increasing meridian strength through increasing far infrared energy. Handy Charts up on the menu bar show therapeutic placement for PowerStrips. Feel free to contact me with any questions.
Introduction to Fermented Korean Red Ginseng by Dr. Adam Saucedo
Part 2, Fermented Korean Red Ginseng by Dr. Adam Saucedo
Part 3, Fermented Korean Red Ginseng by Dr. Adam Saucedo