Appetizing Umeboshi With Many Benefits Can Effectively Inhibit the Infection of COVID-19

Spread the love

The Macrobiotic diet incorporates the health characteristics of the Japanese diet. Umeboshi is not only a delicacy on the table but also great medicine. A joint study involving the Tokai University School of Medicine (USM) in Japan has confirmed that Umeboshi’s extract can effectively inhibit the infection of cells with the new species of COVID-19 and can also inhibit the reproduction of COVID-19.

When I lived in Malaysia, my relatives came to visit and stayed in my house. One day, a relative said that her back was itchy. After giving her a check, I found that there was redness on the skin of her back. When I looked closer, I saw some small yellow pus rising from the reddened part.

I immediately thought of the organic Umeboshi which I had at home, so I took a little umeboshi and applied it to my relative’s red and itchy skin. After a while, when I checked her back again, I found that all the pus was gone, only the reddish skin was left, and her itchiness had already disappeared!

Umeboshi Has Many Health Benefits

I pickle the traditionally preserved organic Umeboshi at home, made from organic plums and natural sea salt, which is sour and contains a range of vitamins and minerals.

Some people say, “an apple a day keeps the doctor away,” but it is not an exaggeration to also say, “an Umeboshi a day keeps the doctor away.”

Umeboshi (pickled ume fruits) has many health benefits, it has natural antibiotics, and because it has a sterilizing effect, it is considered to be a Japanese-style Aspirin, which is a pain reliever.

In general, Umeboshi is known to relieve fatigue, vomiting, nausea, headaches, dysentery, inflammation, runny nose, and hangover.

Umeboshi’s skin contains a substance called “baniku-ekisu” that helps prevent the hardening of the arteries in the heart.

Umeboshi is rich in natural antioxidants called phytochemicals, which protect the body from free radical damage and slow down skin aging. Its strong antibacterial properties can destroy many common oral bacteria, especially the microorganisms that cause periodontal disease and gingivitis, so Umeboshi is also good for gum health.

Daily consumption of Umeboshi can protect the functioning of the liver and reduce the chance of liver damage. As Umeboshi helps inhibit the growth of Helicobacter pylori, studies have shown that consuming Umeboshi may have the effect of inhibiting gastric ulcers.

Umeboshi Is Widely Used as Medicine

Renowned Tang Dynasty medical doctor Sun Simiao (581–682) said in his Essay on Preserving and Nourishing Life (Sheyang lun), “In April, the liver is diseased, and the heart is getting stronger. It is advisable to take in acidic food and reduce intake of bitter food, invigorate the kidney and help the liver, and nourish the stomach.” According to the “Compendium of Materia Medica,” Umeboshi blooms In winter, matures in summer, and obtains all the essence of wood, so its taste is the most sour.

The umeboshi originated in China and was introduced to Japan at the end of the third century. After that, the Japanese began to use salted umeboshi as preserved food and edible medicine, which can be said to be the prototype of Umeboshi. It is also recorded that when Emperor Murakami (reigned 946-967) suffered from a plague, he drank tea mixed with Umeboshi to help quell the disease and recovered afterward.

Umeboshi, which has been found to have medicinal properties in ancient times, is also effective against the current COVID-19 pandemic. In June 2022, a joint study involving the USM in Japan confirmed that Umeboshi’s extract can effectively inhibit the infection of cells with the new species of COVID-19 and can also inhibit the reproduction of COVID-19.

In this study, laboratory-grown monkey cells were infected with COVID-19. The results showed that Umeboshi extract could effectively inhibit the infection of cells by COVID-19, and the more concentrated the extract, the better the effect. In addition to experiments on the original virus strains of COVID-19, the study also conducted experiments on three variants of Alpha, Delta, and Omicron and found that Umeboshi extracts can significantly inhibit the infection of cells by these viruses.

In addition, Umeboshi also has the effect of purifying the blood. Normal people’s body fluids (blood and cellular fluid) are weakly alkaline, with a pH value of about 7.4, while modern people’s diet is biased towards acidic foods, the body fluids will become acidic, and the blood will become cloudy, leading to excretion disorders, decreased visceral function and chronic diseases such as cancer, diabetes, and high blood pressure. In order to maintain human health, it is necessary to eat alkaline foods to neutralize acidity.

Umeboshi Tastes Sour, but it Is Actually an Alkaline Food.

The citric acid contained in Umeboshi can activate the “citric acid cycle,” a key metabolic pathway, to prevent the accumulation of lactic acid and cause fatigue. When the lactic acid disappears, the blood changes from acidic to slightly alkaline, and the blood becomes clear and clean.

The rich citric acid in Umeboshi can also avoid excess fat during energy conversion, and it can also prevent the rise in blood sugar levels consumed during eating, so if Umeboshi is eaten slowly, it is also effective for weight loss.

In addition, umeboshi can also effectively fight against osteoporosis because calcium used to form bones is a nutrient that is insoluble in water and has a low absorption rate, but calcium and citric acid together become water-soluble, which can increase the intestinal calcium absorption rate. Umeboshi can also speed up metabolism, help bone formation, improve the physiques that are prone to fracture, and prevents bone aging.

As umeboshi can stimulate gastrointestinal motility, it can help the digestion and absorption of food, thereby enhancing physical fitness and helping the human body maintain normal immunity, so it can be used to prevent hay fever, cope with “atopic dermatitis,” and help to improve an allergic constitution.

There are countless health benefits of Umeboshi, so everyone should keep some traditional pickled Umeboshi at home, which can not only be used to make delicious food, but also protect the health of you and your family!

Umeboshi Recipe


Kanjuku Ume – ripen, yellow, and blushed.

Epoch Times Photo
Fresh umeboshi. (Shutterstock)

Sea salt – 18 percent to 20 percent of the weight of the plums.
Red shiso (Akajiso)—available between June and July


Epoch Times Photo
Umeboshi in salt. (Shutterstock)
  1. In a crock, layer the salt and the ume alternately. Store in a dark, cool place for 7 days.
  2. Use weights to help press down the ume plums, drawing the moisture out of the fruit and generating brine for umeboshi. This brine, ume plum vinegar, keeps the umeboshi from mold growth.
  3. To speed up the process of brine making, use heavy weights of the ume. Remove the weights after the ume is completely covered by the brine.*
  4. Knead and massage the shiso leaves with salt.
  5. Add red shiso to color the salted plums (approximately 2 weeks)
  6. Sun dry the salted plums on a bamboo strainer for three days which is called “Doyōboshi” in Japanese.
  7. Eat them now or put them back in the container to mature for three months to achieve a mellower taste.
Epoch Times Photo
Umeboshi drying in the Sun. (Shutterstock)

* If the weights are too heavy, they may smash the ume and tear the skin. So be careful.

Tips must be followed:

  1. Use ripe ume fruit
  2. Disinfect the ume with 35 percent alcohol liquor.
  3. Use good ume and discard damaged ones.
  4. Add a minimum of 18 percent salt to the ume plum, and press the ume fruit with a weight.
  5. Dry the ume for 3 days in bright sunlight.
Cheryl Ng


Emma Yu


Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.