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MMIntro1
Materia Medica Introduction
| Question | Answer |
|---|---|
| Earliest extant treatise on Chinese Medicine and herbs | Divine Farmer's Classic of Materia Medica |
| Divine Farmer's Classic of Materia Medica | Shen Nong Ben Cao Jing |
| Shen Nong Ben Cao Jing number of herbs | 365 herbal substances |
| What basic concepts were introduced in Shen Nong Ben Cao Jing? | Temperature (Si Qi), Taste (Wu Wei), Toxicity, Medicinal action |
| Who completed a huge Materia Medica book and in how many years | Li Shi Zhen, 27 years |
| What is the name of Li Shi Zhen's book? | Ben Cao Gang Mu (Grand Materia Medica) |
| Purpose of Processing and Preparing Herbal Substances | Eliminate or decrease toxins, side effects or the intensity of an herbal substance, Change actions of herbs, Ease of storage, Clean and prepare for use as medicine. |
| Mechanical methods to process/prepare | cleaning, sorting, sifting, scraping, peeling, slicing, winnowing. |
| Methods which utiize water (3) | Moisten the herb to soften before slicing, Soak and wash to remove unwanted properties. Aqueous trituration (Minerals are ground with water until fine powder) |
| Methods which utilize fire | Dry-fry, fry w/ liquids, calcine, roast in ash, dry cure or bake |
| Dry fry | Chao (dry herbs for storage or to more easily break down to pieces; dirt and wheat used in order to change actions of herb) |
| Fry w/ liquids | Zhi |
| Fry w/ liquids; Honey | Tonifies/moistens |
| Fry w/ liquids; Wine/Hard liquor | Invigorates blood and alleviates pain |
| Fry w/ liquids; Ginger | Antidote (warm/soothes ST) |
| Fry w/ liquids; Vinegar | Smoothes liver/alleviates pain |
| Fry w/ liquids; Salt water | Tonifies KD |
| Liquids to fry w/ liquids (5) | honey, ginger, salt water, vinegar, wine |
| Calcining | Duan; adds astringent action and renders the substance brittle and easy to pulverize; usually applied to minerals and shells (add heat 800-1000) |
| Roasting in ashes | Wei: wrap the herb in moistened paper, paste (flour dough) or mud and heat it in hot cinders. |
| Dry curing or baking | Bei or Hong: use slow, mild heat to avoid charring the herb. |
| Methods which utilize heat and water | boiling, steaming, quenching, simmering, decoctions |
| Boiling | Zhu |
| Steaming | Zheng |
| Quenching | Cui |
| Simmering | Ao |
| Decoctions | Tang: most common in ceramic or earthenware pots w/ water/wine/vinegar as solvents |
| High flame | Wu huo, military fire |
| Low flame | Wen huo, civilian fire |
| Soak herbs for | 30min-1 hr |
| In general formulas are cook for | 20-30 mins |
| Formulas that release exterior or contain aromatic herbs cooked for | 10-15mins |
| Tonic or rich/chunking, cloying herbs cooked for | 45-60mins |
| Decoct herbs number of times | twice |
| Decoctions rx | Take warm, twice/day |
| Herbs to decoct first | Toxic herbs (30-45mins) and Minerals/Shells (20-30mins) |
| Herbs to add near end | Aromatic herbs (4-5mins before end) and some herbs have much stronger affect if prepared near end (ie. rhubarb root for constipation rather than moving blood) |
| Herbs decocted in gauze/cheesecloth/coffee filter | Herbs w/ cilia (fine, hair like structures), small seeds, some minerals |
| Herbs separately decocted/simmered | rare/very expensive herbs to obtain maximum effect, often sliced very thin and then cooked in double boiler (2-3hours) (ie. cordyceps, deer antlers, ginseng) |
| Herbs to be dissolved in strained decoction | highly viscous or sticky substances (ie. donkey skin gelatin) |
| Herbs to be taken with strained decoction | expensive, aromatic substances that cannot be heated/boiled, must be ground into powder and taken w/ decoction |
Created by:
phdinh33
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