Traditional Chinese Medicine emphasizes "food and medicine share the same origin," so "tonic foods" combining herbs have become increasingly popular in recent years. Especially in southern China, whether stewing soups or drinking beverages, there is a strong emphasis on dietary supplementation. However, the old brand "Wanglaoji Herbal Tea" recently faced legal action for adding a banned herb—“Summer枯草” (Prunella vulgaris).
It is true that since 1995, China’s "Food Hygiene Law" stipulated that food must not contain drugs. In 2002, the Ministry of Health issued a list titled "Items That Are Both Food and Medicine," which did not include Prunella vulgaris. But does this mean that Wanglaoji Herbal Tea containing Prunella vulgaris poses a health risk to consumers? Similar issues arise with other traditional foods like "Wangshouyi Thirteen Spices." Their recipes have been passed down for generations—should we still trust them today? We interviewed authoritative TCM experts from Beijing and Guangzhou.
Professor Zhang Hudong from Beijing University of Chinese Medicine’s Health Preservation Department stated that herbs have different natures. When properly dosed according to seasonal changes, they can play beneficial roles in diet, enhancing overall health. He noted that Cantonese people excel in dietary tonics—herbs like Prunella vulgaris, notoginseng, Gastrodia elata, and poria cocos are commonly used in soups. When used correctly, they produce no side effects.
Professor Li Junbiao, Head of the Traditional Chinese Medicine Department at the First Affiliated Hospital of Sun Yat-sen University, pointed out that in southern China, Hong Kong, Macau, and Southeast Asia, Prunella vulgaris has long been a common ingredient in herbal teas and soups—present in nearly all commercial herbal drinks, a well-known practice. Furthermore, every classical pharmacopeia confirms that Prunella vulgaris is "non-toxic." Moreover, Guangdong Province has already submitted a proposal to the Ministry of Health to classify Prunella vulgaris as a regular food item.
Professor Li emphasized that Cantonese people enjoy herbal tea because spring in Guangdong is humid and hot, prone to damp-heat accumulation, while autumn is dry, increasing the risk of internal heat. In recent years, this habit has spread northward, affecting more and more people. In many northern cities, canned herbal teas are now widely available and popular. He stressed that adding herbs to herbal tea is a common practice—part of the Cantonese lifestyle for centuries. Besides Prunella vulgaris, herbal teas also contain wild chrysanthemum, monk fruit, and frangipani flowers—all serving to clear heat and detoxify. He noted that TCM places great value on clinical experience—Cantonese people have drunk Wanglaoji and "Ershiwei" (another famous Guangdong herbal tea) for generations, proving their health benefits. Many traditional foods containing herbs face similar questions. From a protection standpoint, they should be treated with caution rather than dismissed outright.
However, Professor Li also cautioned that all medicines carry potential side effects. Prunella vulgaris clears liver fire and reduces heat, but prolonged use may affect the gastrointestinal tract. People with cold constitution should avoid herbal tea. Consumption should be adjusted based on individual constitution—moderation and appropriateness are key. If unsure, consult a nearby TCM practitioner.
|
