Tian Ma Gou Teng Yin - Gastrodia and Uncaria Formula
Tian Ma Gou Teng Yin
Gastrodia and Uncaria Formula
Source: New Significance of Patterns & Treatments in Miscellaneous Diseases
Tian Ma Gou Teng Yin Ingredients
|Rz. Gastrodiae||Tian Ma|
|Ram. Uncariae cum Uncis||Gou Teng|
|Concha Haliotidis||Shi Jue Ming|
|Fr. Gardeniae||Zhi Zi|
|Rx. Scutellariae||Huang Qin|
|Hb. Leonuri||Yi Mu Cao|
|Rx. Cyathulae||Chuan Niu Xi|
|Cx. Eucommiae||Du Zhong|
|Hb. Taxilli||Sang Ji Sheng|
|Caul. Polygoni Multiflori||Ye Jiao Teng|
|Scl. Poria Pararadicis||Fu Shen|
Tian Ma Gou Teng Yin's TCM Uses
- Suppresses Liver Yang
- Extinguishes Internal Wind
- Clears Liver Heat
- Vitalizes the Blood
- Tonifies the Liver
- Tonifies Kidneys
Tian Ma Gou Teng Yin's Safety
These statements have not been evaluated by the US Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Pregnant or nursing women should consult their health care provider before taking any supplement.
Tian Ma Gou Teng Yin Dosage and Administration
Granules: 2-4 grams, taken 2-3 times a day, best on an empty stomach
Whole Herbs: Pre-boil Shi Jue Ming for 40 minutes before adding other herbs. Using a container made of ceramic, glass, or stainless steel (no aluminum, iron or copper) boil 1 packet of herbs in 2-quarts of water or 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.
Tips on Boiling Chinese Herbal Decoctions
Commonly, Chinese herbs are boiled for 20 - 60 minutes, however in this formula, the Shi Jue Ming is a shell and should be boiled longer. Use the pot lid to regulate the amount of water evaporation, being careful not to boil out all the water. Herbs that have been 'burned' should be discarded.
Boiling times are determined by the composition of the formula. Flower and leaf will yield medicine in 5 -20 minutes. Branches take 10-30 minuted. Roots take 30 to 60 minutes; Shells, minerals, and expensive roots like ginseng, should be slow boiled for 40-60 minutes before other herb are added to the boiling liquid. A few herbs which contain volatile oils, like mint or tangerine peel, must be quick-boiled for only 1-5 minutes to retain these constituents, so these herbs are added to the boiling mixture just prior to completion. There are a number of herbs, like tree saps, that are dissolved in the strained decoction and are not boiled.
How to Drink Your Herbs
The potent tastes and odors of Chinese herbs are well known. If you find the odor too strong (for you or for those who live with you), ventilate the kitchen with a fan while boiling the herbs. If you find the taste unpleasant, be sure to hold your nose while drinking the herbs. Chewing raisins or something sweet immediately after drinking the herbs will generally eliminate aftertastes.