Is it true that drinking water boiled with scallion whites and ginger should not be done randomly?

In general, water boiled with scallion whites and ginger should not be consumed indiscriminately. The detailed explanation is as follows:

Both scallion whites and ginger are warm in nature. Boiled water made from them is primarily suitable for the early stage of wind-cold type colds. However, individuals with a hot constitution, those suffering from wind-heat colds, or experiencing heat-related symptoms such as sore throat, dry mouth, or thirst should avoid it, as consumption may intensify internal heat and worsen symptoms. Moreover, ginger is relatively irritating; people with weak gastrointestinal function, gastritis, or gastric ulcers may experience discomfort such as stomach pain or acid reflux after drinking it. Long-term excessive consumption may also lead to "heatiness," causing issues like oral ulcers or constipation.

Before consuming, one should clearly understand their symptoms and body constitution, and only drink it in moderation during the early stage of a wind-cold cold and when there are no obvious signs of heat. Each dose should contain 3–5 slices of ginger and 2–3 sections of scallion white, boiled for no longer than 10 minutes. Pregnant women, children, and individuals with a naturally hot constitution should use caution and preferably consult a healthcare professional before consumption. Discontinue immediately if any adverse reactions occur. For daily storage, ginger and scallion whites should be kept in a cool, dry place to prevent dampness and spoilage, ensuring safe consumption.