Ingredients: 3 eggs, white liquor (preferably 50° or higher)
Method and Efficacy: Place eggs in an earthenware pot, add white liquor until covering half the eggs, and heat gently over low flame. Once eggs are cooked, remove and consume them along with the liquor. After eating, cover yourself with a blanket and sleep to induce sweating. Then take a bath.Repeating this treatment multiple times can cure rheumatoid arthritis. Therapeutic Principle: Heating the eggs in alcohol generates high heat, which boosts metabolism and aids toxin elimination. Alcohol itself promotes blood circulation and has potent medicinal properties, often used as a solvent in traditional formulas to enhance efficacy.Red Chili Pepper Soaked in Liquor Ingredients: 30 red chili peppers, 100g aged ginger, 90 peppercorns, 20 Sichuan peppercorns, white liquor Usage and Efficacy: Place all ingredients in a jar, cover with white liquor, and steep for two weeks.After removal, use a cotton swab to apply the medicated alcohol evenly to the affected area. Treat one area at a time; results typically appear within 2-3 days, or up to a week for severe cases. A warming sensation may occur after application—avoid scratching the area.Ginger shreds
Usage and Efficacy: Place ginger shreds in a cup and add boiled water. Once cooled to approximately 50°C (122°F), add 5-10ml royal jelly. Consume daily for 3 consecutive months to significantly reduce joint pain. Bee venom is also effective for rheumatism, but due to its potent toxicity, use without medical supervision is not recommended.
Papaya and Coix Seed Porridge
Ingredients: Papaya, 30g coix seeds, honey
Usage and Efficacy: Peel and wash the papaya. Add the washed coix seeds to a clay pot, pour in sufficient water to cover, and soak for one hour. Simmer over low heat until the coix seeds soften and split open.After cooking, add honey to taste. Coix seeds dispel wind, drain dampness, soothe meridians, and relieve pain. Regular consumption effectively alleviates rheumatic pain symptoms.
Achyranthes Root Rice Wine Lees
Ingredients: 300g Achyranthes root, 600g glutinous rice, sweet rice yeast as needed.
Method and Benefits: Wash Achyranthes root thoroughly and place in a clay pot. Add sufficient water and boil 2-3 times.Use part of the Achyranthes decoction to soak the glutinous rice. After cooking the rice, mix it with the remaining Achyranthes decoction and sweet wine yeast. Ferment the mixture in a warm place until it becomes wine lees. Once ready, consume 30g of the wine lees daily by boiling it. Effects are noticeable after two weeks of continuous use.