Tradition:

TCM

Source / Author:

Imperial Grace Formulary of the Tai Ping Era

Preparation:

Beat the herbs and steep in 45% alcohol, enough to cover by 4 finger- breadths, for 10 days, shaking daily, then strain. It can also be prepared as a powder or as a decoction using 10–20% of the given doses. Usually taken with Fresh Ginger and Jujube (Da Zao).

Function:

Clears Damp, regulates Qi, harmonises the Stomach and Spleen, clears the Exterior

Use:

Fever, chills, headache, fullness and oppression in the chest, epigastric pain, nausea, vomiting, diarrhea, greasy tongue coat
1. Acute Gastroenteritis
2. Food poisoning
3. Acute Diarrhea
4. Intestinal Flu
5. Acute Colitis
6. Acute Enteritis

Dose:

15 mls of the tincture; 6–9 grams of the powder taken with a strong infusion of fresh Ginger, or the decoction can be taken in cupful doses.

Cautions:

1. Generally not used for cases with strong heat, as it is warm and dry. However, taken in acute situations of gastrointestinal disorders and diarrhea, it can be used.

Modifications:

This is commonly available in China as small vials of tincture, one vial being taken as a dose several times daily. It is remarkable fast-acting when taken in this manner.

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