Body Fluids

BODY FLUID JIN YE I. Lung, Spleen and Kidney involved in water metabolism. A. Lung: disperses and descends qi and body fluid. If this function of Lung fails, edema may occur, usually in the face. This type of edema is often treated by inducing sweating, using the opening and closing of pores (another function of […]

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Five Transformations of Taste

The five transformations (elements) system of the ancient Chinese served as an aid for understanding the limitless correspondences that pervade every facet of life. In the six divisions in the six influences we discover simple yet effective patterns that describe the constitution the condition of an individual. Pungent (Including acrid, Spicy, hot, and aromatic flavors) […]

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Measurement

Measurement 1 lian= 30 g 1 qian=3 g 1 fen=0.3g Dosage is based on: 1) properties of herbs: quality, texture and toxicity 2) combinations and forms of prescriptions( combination, preparation form, and purpose of using herbs) 3) patients( patient’s condition, constitution and age)

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Dx Definitons: Commonly used terms to describe TCM concepts

AVERSION TO COLD: A symptom usually associated with a Wind invasion where the patient has the chills, but cannot get relief through application of warmth (e.g., covering up with blankets or putting on extra clothes does not warm up the patient). BLOOD STASIS: A pathogenic condition also termed “blood stagnation,” where the flow of blood […]

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Herbs contraindication in pregnancy

Herbs contraindication in pregnancy 1. absolute contraindication 1) herbs with toxicity or drastic action( shui yin, xiong huang, ban mao, ma qian zi, chan chu, chuan wu, cao wu, li lu, gu di, ba dou, gan sui, da ji, yuan hua, qian niu zi, shang lu) 2) herbs that move qi and blood strongly: (such […]

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Tendancy Action Direction

Tendency of action Ascending / lifting — rise Descending / lowering — fall Floating — disperse Sinking — astringe inward and drain urine and stool These actions are: related to the four qi and five tastes: acrid, sweet, warm and hot pertain to ascending and floating sour, bitter, salty, astringent, cold and cool pertain to […]

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Xue (Blood)

BLOOD XUE I. Definition A. Red liquid, rich in nutrition, circulates in blood vessels. B. Form of Qi, more concentrated; dense form of Qi; inseparable from Qi. C. Blood carries Qi; Qi attached on Blood; Qi moves and pushes Blood to circulate. II. Formation A. Food and water / B. Nutritive Qi, Kidney Essence and […]

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Herb Prefixes = Preparation

Pin Yin Preperation Example Xian – fresh, juicy xian lu gen, xian huo xiang Sheng – raw, uncooked sheng gan cao, sheng di huang Chao – toasted, dry fried chao bai zhu, chao mai ya Zhi – honey fried zhi gan cao, zhi huang qi Zhi – steamed Zhi da huang, zhi shou wu Jiao […]

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Herb Temperatures and Flavors

Four Qi Yin: cool, cold — (such as Huang Qin, Bo He) Yang: warm, hot — ( Fu Zi, Gan Jiang) very hot/cold slightly cold/warm neutral/bland Five tastes: Acrid / pungent Dispersing (Ma Huang, Bo He) Moving ( Mu Xiang, Hong Hua) aromatic: penetrate through turbidity, dissolve dampness, strengthen spleen and open the orifices(Huo Xiang, […]

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Commonly modified formulas

Part 1 Commonly modified formula Si wu tang (Chuan Xiong, Dang Gui, Shu Di Huang, Bai Shao Yao) tao hong si wu tang xue fu zhu yu tang Ba zhen tang shi quan da bu tang ren shen yang ying tang shao fu zhu yu tang= si wu tang + shi xiao san+ others Si […]

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