Use of Qing Guo (chinese white olives) in TCM

Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.

Preparation: Remove impurities, wash, soak in water and dry. Crush before use.

Dosage: 5- 10 grams

Main actions according to TCM*: Clears Heat and dispels toxicity. Dissipates nodules and swollen glands. Retains bodily Fluids and encourages their production.

Primary conditions or symptoms for which Qing Guo may be prescribed by TCM doctors*: Sore throat Phlegm Summer Heat Food poisoning from seafood Sputum Excessive thirst Coughing

Key TCM concepts behind Qing Guo's properties

In Traditional Chinese Medicine (TCM), Qing Guo belongs to the 'Herbs that clear Heat and relieve Toxicity' category. Herbs in this category are used to clear inflammatory and infectious conditions, referred to as 'Internal Heat' in TCM. This is why most of the herbs in this category will have both antibacterial and antiviral properties. In TCM one has too much 'Internal Heat' in their body as a result of a deficiency of 'Yin' (which is Cold in nature, see our explanation on Yin and Yang) or, more commonly, an Excess of Yang (Hot in nature). Herbs that clear Heat and relieve Toxicity treat the latter while, at the same time, removing infectious toxins from the body. As such they tend to be Cold or Neutral in nature.

As suggested by its category Qing Guo is Neutral in nature. This means that Qing Guo typically doesn't affect the balance in your body. Balance between Yin and Yang is a key health concept in TCM. Eating too many "Hot" (Yang) ingredients can lead to an imbalance whereby one has a Yang Excess. The inverse is true as well: too many "Cold" (Yin) ingredients can lead to a Yin Excess. The Neutral nature of Qing Guo means that you don't have to worry about that!

Qing Guo also tastes Sour and Sweet. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Sour ingredients like Qing Guo helps with digestion and restrain abnormal discharges of Fluids from the body, such as diarrhea or heavy sweating. On the other hand Sweet ingredients tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.

The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Qing Guo is thought to target the Stomach and the Lung. In TCM the Stomach is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine. In addition to performing respiration, the Lungs are thought in TCM to be a key part of the production chain for Qi and the Body Fluids that nourish the body.

Use of Qing Guo as food

Qing Guo is also eaten as food. It is used as an ingredient in dishes such as Khao phat nam liap.