DANG GUI SHAO YAO SAN - Tang kuei and Peony Combination
DANG GUI SHAO YAO SAN
Dang Gui and Peony Combination
Angelica and Peony Combination
Tangkuei and Peony "
Dong Quay and Peony
Dang Gui Fu Ling San
Tangkuei and Poria
Origin of DANG GUI SHAO YAO SAN
Source: Essentials From the golden Cabinet (Jin Gui Yao Lue) 25 AD - 220 AD
- Builds Liver Blood
- Softens the Liver
- Spreads the Liver Qi
- Strengthens the Spleen
- Resolves and drains Dampness
- Tonifies the Spleen and Kidney
DANG GUI SHAO YAO SAN Uses and Indications for Using
- Cramping due to Liver and Spleen disharmony
- Blood Tonic
- Difficult Periods
- Edema In Lower Limbs
- Threatened Miscarriage
DANG GUI SHAO YAO SAN Ingredients
Percentages given are defaults. For customization call 1-510-848-4372 ext 2
DANG GUI SHAO YAO SAN Safety Cautions and Contraindications
Pregnant or nursing women should consult their health care provider before taking any supplement.
DANG GUI SHAO YAO SAN is generally intended for health care professionals or for those knowledgeable of Traditional Chinese Medicine.
TCM is powerful and reliable, but it can be complex. Self-diagnosis and self-treatment aren't usually recommended.
Best to start an e-mail consultation now.
DANG GUI SHAO YAO SAN Dosage and Administration
Granules: 2-4 grams, taken 2-3 times a day, best on an empty stomach
Whole Herbs: Using a container made of ceramic, glass, or stainless steel (no aluminum, iron or copper) boil 1 packet (50 grams) of herbs in 2-3 quarts of water for until 2 cups of medicine remain. Strain herbs; save and refrigerate for a second boiling. Drink 1 cup in the AM. And 1 cup in the PM. If desired, repeat the following day, using the saved herbs from the refrigerator.
Commonly, Chinese herbs are boiled for 20 - 40 minutes, the dregs are strained out and the "tea" is taken warm or at room temperature. Boiling times are averaged according to the composition of the formula. Flower and leaf will yield medicine in 5 -20 minutes. Roots take 20 to 40 minutes; Shells and minerals must cook for at least one hour. A few herbs, like mint or tangerine peel, must be quick-boiled for only 1-5 minutes to retain their volatile oils. These herbs are added separately to the boiling mixture just before completion.
Tips on Taking Chinese Medicine & Drinking Chinese Herbal Decoctions
"If bad taste means strong medicine, you're cured. " Some people enjoy drinking herbal blends, but for many of us, effective doses of medicinal herbs taste bad. To make matters worse, cooking herbs can befoul your kitchen (if not your whole house). However using a little common sense can make this a lot easier.
First, while cooking herbs, ventilate the kitchen. This stops the odor from deterring you (and your family). If you find the taste of your medicine disagreeable, hold your nose when you drink your herbs. This eliminates almost all the taste. Drink your herbs lukewarm or at room temperature. Hot liquids must be sipped slowly. If you hate the taste, you'll want to drink it down quickly. Cold liquids have less taste but may be hard to digest.After drinking your medicine, chew a few raisins or place a drop of lemon juice on your tongue to eliminate any aftertaste.
Herbs can be absorbed up to 30% better when taken on an empty stomach. Allow at least a half hour after taking herbs before eating or taking additional medicines. There are some exceptions. If your medicine proves difficult to digest, try taking it with food or after eating. Some doctors believe that formulas designed for the upper body should be taken after eating. Some medicines are best taken with other liquids such as wine (injuries or vascular problems), broth (to aid digestion of the herbs), or salt water (messenger to the Kidneys).