Heart, Cordis

Zoological name:

Various animal Hearts have been used:

  1. Chicken Heart
  2. Sheep /Pig / Calf Heart etc.
  3. Rabbit Heart (Tibet)
  4. Yak (Tibet)

Parts used:

1. Fresh Heart in Decoction
2. Dried and prepared Heart
3. Tincture (prepared from the dried Heart)
4. Distilled Water or Spirit

Temperature & Taste:

Neutral. Sweet, salty

Uses:

1. Strengthens the Heart:

–Heart weaknerss
-Palpitations or Arrhythmias from Heart weakness

Rabbit / Hare Heart has other functions. See Rabbit Heart

Dose:

Prepared Heart in Powder: 100–300mg
In Decoction: half–1 calf or lamb heart can be sliced and decocted.
Heart Tincture (made of the dried Heart 1 in 10 parts 60% alcohol): 10–30 drops

Preparation:

The membranes and vessels are removed, and the organ is washed well.
1. Dried Heart:
  The organ can be sliced and dried in a low oven.
2. Alcohol-prepared Heart:
  The sliced heart is dipped in Brandy, then hung to dry in a warm place (or a low oven). This is repeated a number of times until thoroughly dried. This dries it quicker and better, helps preserve the effects, and lessens the unpleasant smell.

Main Combinations:

Major Formulas:

Yak Heart 8 (‘Brong rtse ar brgyad) (Tibetan)
Life Holding Jewel (Srog ‘dzin nor bu) (Tibetan)
Precious Wish Fulfilling Jewel (Rin chen ratna bsam ‘phel) (Tibetan)

Cautions:

None noted

Main Preparations used:

Prepared Powder, Distilled Water

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This Website is intended for the study of Traditional Medicine. Some of the information is Intended for Historical reference only and may be illegal or dangerous if used by unskilled hands. MedicineTraditions cannot be held responsible for the use or misuse of the information contained herein, nor can it be held responsible for injury, sickness or death due to use or misuse of the information contained herein.

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