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Page 66
| seng. As noted, information about this herb is often contradictory. |
| More publicized is "Ginseng Abuse Syndrome," coined in 1979 by the Journal of the American Medical Association. An informal poll was taken of 133 psychiatric patients who were also ginseng users, some of whom consumed up to 15 grams of ginseng daily (over twice the highest recommended dose), inhaled or injected the herb (bizarre applications by any standards) or took it with large amounts of coffee. It was reported that most of these users experienced symptoms ranging from morning diarrhea to nervousness, insomnia and elevated blood pressure. All of these side effects are associated with caffeine and the inaccurately-named laxative plant "desert ginseng," which several patients took by mistake (it is not a ginseng species). The report, which has been criticized for its unjustified conclusions, continues to be quoted in medical journals and the press. While any herb can be dangerous if overused, there is no scientific support for Ginseng Abuse Syndrome. |
| Safety considerations aside, ginseng is not a "magic bullet." It acts so slowly that its effects may not be noticed for weeks or months. |
| Ginseng can be chewed, steamed, powdered, made into a tincture, used in cooking (the Chinese consider it a pungent root vegetable and add small amounts to soups or stews) or simmered as a tea. Ginseng tea has a slightly bitter taste, but those who drink unsweetened coffee or tea usually find it pleasant. Like most roots, ginseng must be simmered for 1015 minutes in a covered pan; only powdered ginseng makes an instant tea. My favorite method of ginseng tea preparation is with a ginseng cooker. |
| The Chinese ginseng cooker is a ceramic pot, rather like a teapot without a handle or spout. It has a flat inner lid and a domed outer lid. The cooker works like a double boiler. Fill it with water, add a piece of ginseng root, put |
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