Umeboshi Plum Healing Benefits and Best Home Remedy

Umeboshi is said to be highly effective in relieving jet lag, stiffness, hangover, stress, headaches, insomnia, fatigue and just about anything else you can name.


When we eat packaged, highly processesed and factory prepared foods now and then our bodies can bounce back if we are in good health.

As we age, the body has less digestive fire and reduced stamina to rebound from poor nutrition.

If you are tired after a good nights sleep, this is a indicator that you need to improve your the quality of the foods you eat.

We all occasionally indulge in outrageous party snacks, overindulge in delicious meals, or eat late into the night. I’m no exception!

The Umeboshi plum, in its various forms, is my go-to home remedy. It almost instantly soothes my stomach and rejuvenates my body.

The Umeboshi Plum from Japan, acts as a powerful friend and ally against a variety of stubborn stomach upsets.

Umeboshi has an amazing ability to balance and brace the system in many ways.

There is extensive documentation (some ancient, some recent) showing its effectiveness in cleanly evacuating radioactive strontium 90 from the body, in relieving coughs and nausea, reducing fevers, as an astringent, and as an antibiotic against dysentery, supportive staphylococcus, and more.​

UME VINEGAR is delicious in salad dressings. It is technically not vinegar but rather the liquid that rises to the surface of fermenting umeboshi. It smells like fresh cherries and tastes like savory vinegar.

UMEBOSHI PASTE is the pureed flesh of the pickled plum without its seed. For fast acting relief eat a 1/2 teaspoon. You’ll pucker and grimace like never before. However, it is convenient and delicious used in cooking and salad dressings.

PLUM CONCENTRATE has the texture and color of tar. It’s made from the juice of the immature Ume. Dip out a pea-sized portion with the tip of a chopstick into 1/2 cup hot water, stir and drink. It tastes like the essence of sour lemons.

A small dose of plum concentrate is said to neutralize the acids created from eating a sugar laden piece of chocolate cake. This is substantiated by the experience of countless people practicing macrobiotics.​

Today many people have a difficult time absorbing minerals like calcium and iron. Citric acid combines readily with the mineral content of foods present in the digestive tract and creates an easy-to-absorb mineral salt.

Citric acid breaks down the lactic acids in our blood that cause fatigue and stress. This explains why athletes instinctively chew on lemons are highest in citric acid. But compare to Ume!

100 Grams Edible Portion
Plum Extract
Citric Acid
The blood of a healthy person stays at the slightly alkaline level of pH 7.3, which will not host infections and viruses. When the blood tends toward acidity, symptoms such as irritability or hypersensitivity occur. The blood of those with headaches or dizziness, stiff shoulders, insomnia, or those who have stomach upset. Umeboshi helps the system adjust to slightly alkaline pH level.​

If the stomach is weak, or if the secretion of stomach fluids is retarded through improper diet and lifestyle, germs find their way into the small intestine. This can cause illness. Ume products contain a natural agent called perilhidehyde that, when ingested, helps clear the intestinal tract of undesirable bacteria. Citric acid, also found in Ume, enhances the function of the liver and gallbladder.

For those times when you slip from a healthy diet or when you’re traveling or your resistance is low, the Umeboshi plum can be a good friend and help you feel better fast!

Here’s why it works.  This oriental plum has at least double the amounts of protein, minerals, fat and ash as other fruits, are high in calcium, iron and acidity. The plum concentrate juice from immature Ume has 53.6 percent citric acid and 19.2 percent iron. This concentration of citric acid and minerals make Ume a strongly medicinal food.

100 Grams Edible Portion
Ume Plum

“Let food be your medicine and medicine be your food”


The Whole Foods Encyclopedia (Rebecca Wood, 2010)

Acid Alakline Companion (Carl Ferré, 2009)

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