Q&A: This London market and eatery is all about ginseng
Edmund Lui has made the study and sale of ginseng his life's passion
London market and eatery Jing Jing Nutrifood Inc. is the passion project of Edmund (Ed) Lui, a retired professor of physiology and pharmacology at Western University. Jing Jing, which translated to essence and life energy, offers an array of ginseng products such as drinks, capsules, tinctures, soups and even maple syrup, along with a licensed restaurant.
The CBC's Travis Dolynny stopped by the unique shop at 85 York Street to talk to Lui about his story and passion for the "king of herbs."
The following has been edited for length and clarity:
Travis Dolynny: Ed Lui, tell me a little bit about yourself. What's your background, and why ginseng?
Ed Lui: I was trained as a pharmacologist and toxicologist at Dalhousie University, but I also have a family background in traditional Chinese medicine. My father had been engaged in making proprietary tonic medicines for many years, so you could say it's built into my genetics.
After graduation, I spent some time in the United States at the National Institutes of Health before returning to Canada, where I worked with the Department of Physiology and Pharmacology at Western University for many years. I retired several years ago.
As for ginseng, my background in Chinese medicine led me to recognize its long history of use. In 2008, the Ontario government announced funding to promote interdisciplinary research and enhance commercialization by integrating academia with the private sector. I saw ginseng as a great candidate for this initiative because North American ginseng is grown here in Ontario—it is the largest producer of American ginseng in the world. However, most of it is exported to China, and we end up importing the finished products back into Canada.
I thought a research project aimed at enhancing commercialization and increasing the value of Ontario-grown American ginseng could change that. So, I created a consortium for innovation and research, securing a $20 million project to develop new agricultural technology and new product development for American ginseng.
TD: What is it about ginseng that is so beneficial?
EL: It's quite interesting. Traditionally, ginseng has been called a panacea—a cure-all. It was even referred to as the "King of Herbs" and was so valuable in ancient times that only royalty could afford it.
Looking at the research, we found that ginseng contains numerous compounds that work together synergistically, targeting multiple biological processes. This is different from modern pharmaceuticals, which typically involve a single molecule targeting a specific receptor. Traditional Chinese medicine takes a broader approach, examining how different components in an herb interact to create a wide range of effects. Ginseng, for example, can support the immune system, reduce inflammation, and improve metabolic health.
TD: So, ginseng has healing properties?
EL: Yes. Our studies examined its role in immunomodulation, anti-inflammatory properties, cardiovascular health, and even erectile dysfunction. We also looked at how it prevents ischemia-reperfusion injury, supports heart function, and affects metabolic syndrome.
TD: Are there any side effects?
EL: It depends on the individual. Some people may be more sensitive to ginseng, experiencing mild stimulation or difficulty sleeping. Generally, however, we don't see significant adverse effects. People taking medications should be cautious, as herb-drug interactions are always a possibility. While research hasn't shown major interactions with ginseng, we recommend taking it at least two hours after medications to minimize any potential effects. For those on blood thinners, it's best to consult a doctor before using ginseng.
TD: What are some of the products you've developed?
EL: We've created natural health products that are approved by Health Canada. These extracts are produced from the ginseng root and have approved claims for stimulating immune function, modulating blood glucose, and calming nerves.
One of our unique innovations is advanced processing technology that allows us to convert regular ginseng into American Red Ginseng, similar to Korean Red Ginseng. This version has stronger anti-inflammatory and potential anti-cancer properties, making it more potent than regular ginseng. Many of our products are based on this enhanced version.
Besides natural health products, we also produce health foods, which don't require licensing but can't make health claims. However, we ensure high quality by using nutraceutical-grade ginseng. Some of our products include a ginseng elixir made with red ginseng and other adaptogenic ingredients like goji berry, hawthorn, cranberry, Jerusalem artichoke, and schisandra.
We've also infused coffee beans with ginseng extract to provide an additional energy boost. This is especially beneficial for people who can't tolerate caffeine but still want a natural stimulant.
TD: How do you incorporate ginseng into your life?
EL: Oh, I have it every day. I take one capsule a day as a natural health product. Then, we have the elixir and the thirst quencher. Since there's only so much ginseng you can take at one time, using multiple products ensures you get enough to experience its full benefits for health and wellness. So, I'm definitely a proven guinea pig!