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Formulas - Yu
Introduction
| Question | Answer |
|---|---|
| simple, shamanistic, incantantions, exorcistic practices, magic | Wu Shi Er Bing Fang (Formulas for 52 Ailments) |
| developed in the 1st/2nd AD, theoretical practice in place, exclusive in acupuncture, 13 formulas, based on tastes, most important, bible of TCM | Huang Di Nei Jing (Yellow Emperor's Inner Classic) |
| developed by Zhang Zhong Jing, detailed system diagnosis focusing on 6 stages of disease, dosage and preparation | Shang Han Za Bing Lun (Cold Induced Disorders and Miscellaneous Diseases) |
| oldest, discussion of externally contracted diseases | Shang Han Lun (Discussion of Cold Induced Disorders) |
| discussion of internally generated disorders | Jin Gue Yao Lue (Essentials from the Golden Cabinet) |
| written by Sun Si Miao | Qian Jin Yao Fang (Thousand Ducat Formulas) & Qian Jin Yi Fang (Supplement to the Thousand Ducat Formulas) |
| contained 16,834 formulas | Tai Ping Sheng Hui Fang & Tai Ping Hui Min He Ji Ju Fang |
| the Four Schools of Thought | Cooling School, Purging School, Earth Tonifying School, & Yin Tonifying School |
| internal medicine, tonifying formulas | Jing Yue Quan Shu (Collected Treatises of Jing Yue) |
| discussion of Warm Febrile Disease that included Four Level Differentiation & SanJiao Differentiation | Wen Bing Xue |
| anatomical medical understanding | Yi Ling Gai Cuo |
| what does Li, Ba, Fang, Yao, Biao and Ben mean? | Li - mechanism or theory, Ba - method or strategy, Fang - formulas, Yao - herbs, Biao - manifestation, Ben - root cause |
| what are the 8 common strategies? | Han Fa - sweating, Tu Fa - vomiting, Xia Fa - purging, He Fa - harmonizing, Wen Fa - warming, Qing Fa - clearing, Xiao Fa - reducing, Bu fa - tonifying |
| what are the function of Han Fa? | release exterior, open pores to draw out dampness, regulate Ying/Wei, stimulate Lung Qi |
| what are the functions of Tu Fa | induce vomiting to expel phlegm, stagnant food, poison and toxic matter in the upper jiao |
| what are the functions of Xia Fa | induce defacation to cleanse bowels and expel pathogenic factors in the lower jiao |
| what are the indications for Xia Fa | constipation, hot/cold accumulation, water/blood build up |
| what are the functions of He Fa | regulate the functions of Zang Fu, eliminate evils, strengthen antipathogenic qi, expel exterior, treat interior, regulate stagnation and descend rebellious qi |
| what are the indications of He Fa | harmonize shaoyang, liver/spleen, gallbladder/stomach, stomach/intestines |
| what are the functions of Wen Fa | warm the middle jiao, warm channels, rescue devastated yang |
| what are the functions of Qian Fa | drain fire, release toxicity, cool blood |
| what are the indications of Qian Fa | clear heat from qi level, ying/xue levels, clear heat and release toxicity, clear heat from zang fu, clear heat from deficiency, relieve summer heat |
| what are the functions of Xiao Fa | gradually reduce or eliminate clumping or accumulation due to stagnation of food, qi, blood, phlegm, dampness, water, parasites |
| what are the indications of Xiao Fa | reduce food accumulation, regulate qi, regulate blood, expel parasite, eliminate phlegm, expel dampness |
| what are the functions of Bu Fa | tonify or nourish qi, xue, yin and yang |
| what are the 5 reasons why we modify formulas? | 1. guides herbs to meridians 2. enhances the strength of each herb 3. adds to help absorption 4. reduce toxicity, less side effects 5. increase effectiveness of the formula |
| what is the definition of a chief herb | monarch, ruler, king, emperor, directed against the principal disease, indispensable, bigger amount in the formula |
| what is the definition of a deputy | minister, associate, aids the chief in treating the principal pattern of disease, and serves as the main herb against a coexisiting pattern or disease, accentuates the effects of the chief herb |
| what is the definition of an assistant | helping (reinforce the effect of chief and deputy herbs), opposing (opposes effect of chief herb but assists to treat the disorder), and corrective (moderate or eliminate toxicity of other herbs) |
| what is the definition of an envoy | guides other herbs to zang fu, channels, or areas, and harmonizes or integrates the action of other herbs |
| what are the modifications in composition in formulas | ingredients, dosage, form of formulation |
| what are the characteristics of Tang Ji (decoction) | most common, usually strongest, placed in water or mixture of wine and water and then boiled, strained and ingested through the mouth, rapidly absorbed by the body, easy to modify, time consuming, difficul to prepare, bad-tasting |
| what are the characteristics of San Ji (granular, powder) | grounded powder, ingested or applied externally, draft - boil for a short time in small H20 and ingest, can also be blown into the nose or throat, convenient to prepare, stored longer, can be specific formulated |
| what are the characteristics of Wan Ji (pills) | grounded powder added to viscous liquid and formed into pills, easily stored and ingested, less expensive, slow absorbed, effects lasts longer, treat acute and chronic disorders |
| different pill forms | honey bolus - w/ proc honey (+ nour , + taste , - toxicity), water paste - w/ liquid (absorbed quickly), paste pills - w/ rice/wheat flour (viscous, slowly dissolves, - toxicity), conc pills - w/ filler, + effective, fixed ing) |
| what are the characteristics of Gao Ji (extracts) | simmered in water or vegetable oil until a syrupy concentrate forms |
| types of internally used extracts | jelly, liquid extracts, semi-solid extracts |
| types of externally used extracts | ointment, plaster |
| what are the characteristics of Dan Ji (special pills) | ext - refined mineral powders, int - specially processed, promote longevity or spiritual attainment |
| whare are the characteristics of Jiu Ji (medicinal wines) | soaked in rice wine for solvent, int/ext, warming and invigorate channels, treat chronic deficiency, Bi, trauma |
| what are the characteristics of Ding Ji (Lozenge) | grounded powder made into ingot-shaped tablets with addition to honey |
| what are the characteristics of Tiao Ji (medicated roll) | grounded ingredients adhered on a small tough paper strip and inserted into deep ulcers or fistulas to draw out pus a promote tissue regeneration |
| what are the characteristics of Pian Ji (tablets) | active parts of the ingredients added on to a filler and formed into tablets and easily coated with sugar |
| what are the characteristics of Chong Fu Ji (granules) | based on decoction and syrup, stabilizer is added to a concentrate and dried, easily absorbed and stronger acting |
| what are the characteristics of Zhen Ji (injection solutions) | sterile solutions administered through injection subcutaneously, intramuscularly, or intravenously |
| what is the best equipment in decocting herbs | clay pots, earthenware |
| what type of water should you use when decocting herbs | tap water or distilled water |
| what is the appropriate amount of water when decocting herbs | 2 finger above the herb surface |
| what are the two types of heat | high heat (wu huo - boiling) & low heat (wen huo - small boiling) |
| how do you appropriately soak herbs | allow to soak for 20-30 m, allow extraction of active ingredients to facilitate |
| how do you appropriately cook herbs | once boiling, turn heat down, most are cooked in 20-30 m, release exterior herbs 10-15 m and higher temp, tonics 45-60 m, sometimes can decoct twice less water on the 2nd time and then combined |
| how do you cook shell or minerals | crush & precook 30-45m (Shi Gao, Long Gu, Mu Li, Gui Ban, Bie Jia, Shi Jue Ming, Zhen Zhu Mu, Dai Zhe Shi, Chi Shi Zhi, Ci Shi, Wa Leng Zi, Hai Ge Ke, Hai Fu Shi, Zi Ran Tong) |
| how do you cook toxic herbs | precook for 1-2 hrs (Fu Zi, Chuan Wu, Cao Wu ) |
| how do you cook Ma Huang | precook and froth removed to decrease side effects of irritability, insomnia, shaking, sweating |
| how do you cook aromatic herbs | cooked for the last 10m (Bo He, Zi Su Ye, Jing Jie, Qing Hao, Huo Xiang, Sha Ren, Bai Dou Kou, Cao Dou Kou, Da Huang, Fan Xie Ye, Rou Gui, Xing Ren, Gou Teng, Mu Xiang) |
| how do you cook those that irritate throat or causes decoction to become turbid | decocted in cheesecloth (Xuan Fu Hua, Xin Yi Hua, Pi Pa Ye, Che Qian Zi, Chi Shi Zhi, Hua Shi, Hai Jin Sha, Pu Huang, Wu Ling Zhi, Zao Xin Tu) |
| how do you cook expensive herbs | decoct separately (ren shen, xi yang shen, lu rong, ling yang jiao, xi jiao) |
| how do you cook ingredients that are powdered already | dissolved in a strained decoction (yi tang, feng mi, mang xiao, e jiao, lu jiao jiao, gui ban jiao, bie jia jiao) |
| which herbs are taken with the strained decoction | san qi, niu huang, she xiang, chen xiang, su he xiang, lu rong, mang xiao, rou gui, zhu li, qing dai, bing pian, hu po, lian zi xin, zhu sha |
| when should formulas be generally taken | one hour before meals |
| when should you take tonics | empty stomach |
| when should you take irritants to the stomach | after meals |
| when should you take calm shen formulas | before bedtime |
| when should you take anti-malarial formulas | two hours before attack |
| when should you take yang tonics, expel dampness formulas | morning |
| when should you take release exterior, qi tonic formulas | before noon |
| when should you take purgatives | afternoon, 3-5 pm, or at night |
| when should you take yin tonics, calm shen formulas | at night |
| whats the difference between upper jiao and lower jiao diseases when you take the formulas | upper jiao - after meals, lower jiao - before meals |
Created by:
dmgrace
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