Showing posts with label chinese herbs. Show all posts
Showing posts with label chinese herbs. Show all posts

Friday, March 2, 2012

Closeout Deal of the Day: Ping Wei San 70% Off!










You must use coupon code PINGWEI70 to get your discount!

Regular price $10, sale price $3 per bottle! Buy 3 or more and get free shipping. 100 tablets per bottle. 100% pure Chinese herbs, no filler, no sugar, no coating. Activeherb is a very reliable company with an excellent reputation. They have been doing business in the United States for over fifteen years and are used by many Chinese medicine schools here in California.

Ingredients:

Shan Zha - Fructus Crataegi
Gu Ya - Fructus Setariae Germinatus
Ban Xia - Rhizoma Pinelliae Ternatae
Mai Ya - Fructus Hordei Germinatus
Cang Zhu - Rhizoma Atractylodis Lanceae
Hou Po - Cortex Magnoliae Officinalis
Chen Pi - Pericarpium Citri Reticulatae
Gan Cao - Radix Glycyrrhizae Uralensis
Da Zao - Fructus Jujubae
Sheng Jiang - Rhizoma Zingiberis Officinalis
Yi Yi Ren - Semen Coicis Lachryma-Jobi

This deal is valid only for today, Friday, March 2nd.

Tuesday, February 28, 2012

Closeout Deal of the Day: Zhu Li Da Tan Pian $3 Each!



$3 per bottle, buy 3 or more and get free shipping! 100 tablets per bottle. 100% pure Chinese herbs, no filler, no sugar, no coating. Activeherb is a very reliable company with an excellent reputation. They have been doing business in the United States for over fifteen years and are used by many Chinese medicine schools here in California.

Click here for ingredients, indications and actions.

This deal is valid only for today, Tuesday, February 28th, to order call 310-691-5226.

Wednesday, November 9, 2011

Chinese Herb Prices

You may have noticed that prices for Chinese medicinal herbs have gone through painful cost increases. We feel the pain too, and have done the best we can to make sure herbs are affordable for your patients. But the reality is that the days of cheap Chinese herbs are gone forever. However this increased cost comes with many benefits. The money goes to pay for:
  • Higher standards for correct species identification, correct growing area, herb farms with Good Agricultural Practices (GAP) certification
  • Herbs free of pesticides and preservatives, including sulfur, as well as testing and documentation.
  • Exclusive contracts with growers and herbs grown to specification, which ensures fresher herbs. Other pharmacies may buy herbs from distributors with no exclusive contracts, which means they must buy herbs on the open market. The Chinese herb market is huge, and herbs may change hands many many times and sit in storage for months and years before they make their way to the U.S. Fat Turtle is at the tail end of a very short supply chain, from grower to processor to distributor to us and on to you and your patients.
  • Higher wages and benefits for the workers who labor in the field to grow our herbs, and for the people who wash, slice, dry and package the raw herbs for pharmacy use. Many of us here in the U.S. are aware that our habits of buying and consumption have the potential to be ruinous to the health of our brothers and sisters on the other side of the globe. This awareness has led to the development of fair trade programs for products as diverse as coffee, chocolate, soap and cotton. Although there are not yet any fair trade certifications for Chinese herbs, you can be sure that part of your herb dollar goes to support healthy communities in the environments where they are grown and processed.

Tuesday, May 3, 2011

One of the coolest things we saw at Mayway's facility in Hebei, China -

- the complete process of how a whole herb gets from the field to us here at Fat Turtle. Keep in mind this is leaving out the whole process of quality control in the field, which we'll cover in another blog post. There is a whole host of site visits, macroscopic examination (which essentially means having a master herbalist/agronomist examine the herbs and see if they have the correct morphology), microscopic examination, testing and et cetera to make sure the herbs are the correct species and fall well under the limits for heavy metals, pesticide residue, et cetera.

(We weren't allowed to take pictures inside the facility, which is too bad, because they had some very cool-looking equipment in there - I'll be supplementing with pictures from the internet.)

Once a batch of herbs has been accepted, it goes something like this:


  • Herbs are washed with water from Mayway's on-site well, which is quite deep, although I don't remember if they ever told us exactly how deep.
  • When we were there, they had uncut Ze Xie 泽泻 (alisma) banging around in a stainless steel washer that looked something like a concrete mixer that was open at both ends - roughly cylindrical, with jets of water shooting in.
  • The next step is soaking - most herbs have to be thoroughly soaked to make slicing possible.
  • From there it's on to the slicing. Each herb has a particular way it has to be cut. When we were in there blue-suited workers were feeding long uncut pieces of Sang Bai Pi into a machine that looked quite similar to this one. A blade at the end comes down at regular intervals and turns it into the familiar-looking orange and white piece we use at the pharmacy.
  • From there it's on to drying. Just as there are several different slicing machines for different herbs, there are a few different drying machines. Some can be dried relatively quickly at high heat without any damage - this machine looks something like a huge industrial bread toaster, similar to this thing. Others, like Ju Hua 菊花 (chrysanthemum) and other flowers, have to be dried gently at relatively low temperatures. These herbs are dried on racks in temperature- and humidity-controlled cabinets that look like this.
  • After that it's off to sorting. We walked in on a roomful of blue-suited workers hand-sorting Bai Zi Ren 柏子仁 (biotae)... huge piles of tiny seeds on stainless steel tables. If they saw one that was off-color, they threw it out. http://www.blogger.com/img/blank.gif
  • Next, weighing and packaging. There are at minimum three people involved in packaging any one half-kilo package of raw herb. One person scoops an approximate amount into a bag. The next one weighs it and adjusts it to half a kilo. The third http://www.blogger.com/img/blank.gifperson takes the correct-weight bag and seals it, usually in a vacuum process that sucks all the air out. Mayway then takes another step and double-bags, injecting nitrogen into the space between the two bags. This is to cushion the herbs during transport.

    Then the herbs get taken downstairs, where they wait until they've accumulated a shipping container full. The herbs are then trucked to Tianjin, the nearest port city, and it's off to Oakland...


What does all this mean? For one, now we understand why Chinese herbs are relatively expensive. It's only because of the low cost of labor that herbs don't cost more than they already do.

It also has important ramifications for the domestic herb industry. High Falls Garden in upstate New York and the Chinese Medicinal Herb Farm in Northern California are producing small amounts of Chinese herbs every year, and at some point we'll need a facility that can process the herbs. Just as the growth of clinical Chinese medicine pushes the growth of the Chinese pharmacy industry, people who farm or gather Chinese herbs will spur an herb-processing industry.

Just as ranchers need slaughterhouses if they raise cattle on any kind of large scale, the U.S. herb industry will need processing facilities if they hope to grow to a sustainable size. What will these facilities look like? Will herb farming ever become a large enough industry to support such a venture? Maybe the answer is vertical integration - a farm with a processing facility on site, owned by the same people. These are important things to think about for the future. If you have any ideas, please share!

Wednesday, February 23, 2011

Mu Xiang Liu Qi Yin 木香流气饮

An acupuncturist called me yesterday and wanted to know more about Mu Xiang Liu Qi Yin. I had never heard of the formula, and we had already established that it wasn't in either the Bensky or Chen formula book, so I did a quick google search. A few scattered references to the formula in one of Macioca's books and a few others came up, but no clues as to the ingredients or dosages. Then I did a search in Chinese. Ta-da!

It's from the Song dynasty text Taiping Huimin Heji Jufang, which also gave us such famous formulas as 四物汤 Si Wu Tang and 四君子汤 Si Jun Zi Tang.

There are actually two formulas given, and as far as I can tell the first one is the original as written in the Song dynasty. The second version has modern dosage amounts (grams rather than liang) so I'm guessing this is the version most people use today.

Here is a translation of the ingredients from the first version of the formula:

  • 半夏(汤洗七次)二两,Ban Xia 2 liang
  • 陈皮(去白)二斤,Chen Pi 2 jin
  • 厚朴(去粗皮.姜制.炒)、青皮(去白)、甘草、香附(炒.去毛)、紫苏叶(去枝.梗),各一斤; Hou Po, Qing Pi, Gan Cao, Xiang Fu, Zi Su Ye, each 1 jin
  • 人参、赤茯苓(去黑皮)、干木瓜、石菖蒲、白术、白芷、麦门冬,各四两; Ren Shen, Chi Fu Ling, Mu Gua, Shi Chang Pu, Bai Zhu, Bai Zhi, Mai Men Dong, each 4 liang
  • 草果仁、肉桂(去粗皮.不见火)、蓬莪(煨.切)、大腹皮、丁香皮、槟榔、木香(不见火)、藿香叶,各六两; Cao Guo, Rou Gui, Peng E, Da Fu Pi, Ding Xiang Pi, Bing Lang, Mu Xiang, Huo Xiang, each 6 liang
  • 木通(去节)八两。 Mu Tong 4 liang


Here's my stab at the actions:
Original: 调顺荣卫,通流血脉,快利三焦,安和五脏。
Translation: Mediate and organize the Ying and Wei, connect and flow the blood vessels, quicken the triple burner, calm and harmonize the five zang organs.

I'm running out of time here, got to get back to work. I'll translate the rest of it later - including indications and directions. Remember folks, there is a huge amount of information on Chinese medicine that hasn't been translated into English, this is just one formula! Heed the words of Bob Flaws and learn your Chinese - you'll have access to so much more information. It advances the profession and helps your patients too!

Sunday, January 23, 2011

Pharmacy Term of the Day: 后下 Hou Xia



When you write a Chinese herbal formula and send it to Fat Turtle, it's a little bit like telling the cook exactly how you want your eggs. Over easy? Over hard? Scrambled? Sunny side up? Maybe you want something fancy like benedict?

This is the first in an occasional series highlighting the special instructions you as a Chinese medicine doctor can give to us, the herbal pharmacy, to make sure your patient cooks the formula correctly.

Today we'll be looking at the term "Hou Xia" (hòu xià 后下). "Hou" means behind or at the end. "Xia" means down, lower, underneath. A crude translation would be "throw down at the end", giving you the picture of herbs saved off to the side and then "thrown down" into the pot when the cooking is nearly done.

Some typical herbs that are packaged separately and labeled Hou Xia are:
  • Mu Xiang 木香 Aucklandia Radix
  • Sha Ren 砂仁 Amomi Fructus
  • Cao Dou Kou 草豆蔻 Alpiniae Katsumadai Semen
  • Da Huang 大黄 Rhei Rhizoma et Radix (when used as a purgative - when used as a blood mover Da Huang should be cooked together with all other herbs)


The rationale for preparing herbs in this way is that there are volatile oils in these herbs that cook off very quickly. Cooking for 5-7 minutes can release these active ingredients into the formula, while cooking longer than that boils them off into vapor.

The vacuum packing service that Fat Turtle offers necessarily cooks all the herbs together at once, even Mu Xiang and Sha Ren. Does this reduce the efficacy of these herbs? Surprisingly, the answer is no. In fact, the effectiveness may even be increased.

An article published in the Zhejiang Journal of Traditional Chinese Medicine (浙江中医杂志 Zhe Jiang Zhong Yi Za Zhi, Vol‐9. 2005; Weiqing Liang, Junxian Zheng, Jinbao Pu, Kemin Wei) found that extraction of flavonoids and alkaloids from herbs decocted in vacuum cookers is higher than traditional stove top cooking. The extraction of alkaloids from Mu Xiang from traditional cooking was 0.045%, while with vacuum cooking the extraction rate was 0.094% - more than double.

Thursday, January 20, 2011

Ginseng Plant



This is a nice picture of a ginseng plant. Note the bright red berries.

Monday, August 16, 2010

Bay Area Acupuncturists

Dr. Alex Feng
3824 Macarthur Boulevard
Oakland California 94619
510-336-0129
www.alexfeng.com

Tina Chin-Kaplan
300 Brannan St., Suite 302
San Francisco California 94107
415-640-2341
www.needlesandtea.com

Susanna Puelles
568 Monterey Boulevard
San Francisco California 94127
415-710-4537
www.amaruwellness.com‎

Anne Park and Kirstin Lindquist
4341 Piedmont Ave 2nd Fl
(between Gleneden Ave & John St)
Oakland California 94611
www.energymatterseastbay.com

Tuesday, August 3, 2010

Dangerous Supplements?



News story: some supplements are dangerous. But why? How much is dangerous? How do you ascertain purity?

Three of the supplements listed are used in Traditional Chinese Medicine: aconite (附子 Fu Zi), bitter orange (枳壳 Zhi Ke), and coltsfoot (款冬花 Kuan Dong Hua). When used in the framework of a Chinese medicine diagnosis, these herbs are very safe. A large part of the problem is when these plants become divorced from the traditional knowledge that governs their use. No one in the TCM world simply prescribes an aconite pill - it doesn't make any sense. This is what happened with 麻黄 Ma Huang (ephedra) - in TCM it's used sparingly for respiratory conditions. But some doofus discovered that it makes you sweat, and decided to put huge doses of it into pill form and market it as a weight-loss supplement. As a result, a man died, and professional Chinese medicine doctors very nearly lost the ability to use this important herb.

When you take something in pill or powder form, you're putting your faith in the company. You're trusting that the label is correct. Companies that have been around for years and years and only sell to health care professionals are a notch up, in my opinion, from those that sell in supermarkets. At Fat Turtle Herb Company, we do business only with industry leaders who carry the very best products. You can learn more about our suppliers here.

Nini Mai L.Ac has a great story from her college days at Berkeley - about a friend who took an ordinary aspirin to the lab and analyzed it to see what was really inside. Hopefully I can convince her to share the story here!

(Thanks to Karen Wright L.Ac for the link!)

Monday, August 2, 2010

Recommended Reading for Beginners

If you're new to Chinese medicine, I recommend the following books:


  • The Web That Has No Weaver An excellent introduction to Chinese medicine for Westerners.
  • Between Heaven and Earth A bit more emphasis on 五行学 Five Phase theory and constitutional types than the previous book.
  • Fundamentals of Chinese Medicine This is a translation of the first year textbook used by students in China studying TCM. More technical than the previous two books. In addition to systematically covering the basic theory, it includes names and functions for all acupuncture points. Also includes a list of the most common Chinese herbs with their names in pinyin, Chinese characters, Latin and English names, with functions and dosage.
  • Chinese Herbal Medicine: Materia Medica Probably a bit more money that most civilians will want to spend, but if you're interested in Chinese herbs, this is a great way to get started. Simply reading the introductory chapters will give you a good introduction to the world of Chinese herbology. The herb monographs also contain information on chemical composition of each herb. Also in this category: Chinese Medical Herbology & Pharmacology and Concise Chinese Materia Medica.


Also, the Blue Poppy blog is a great place for information on the internet. Blue Poppy is an herb company based in Colorado.

Tuesday, June 15, 2010

Meet the Herbs: Sang Shen



Chinese: 桑甚
Pin Yin: Sang Shen
Pharmaceutical: Fructus Mori Albae
English: White Mulberry

Strongly tonifies Blood and enriches Yin, goes to the Heart, Liver, and Kidney, and treats constipation due to Blood deficiency in the elderly. What more could you ask for?

It does a handful of other things too, but more importantly, it tastes great! It's like having the satisfying mouth-feel of eating soft granola with the sweetness of dried berries and the texture of fibrous buds popping in my mouth. Did I make that sound appealing? Probably not. But really though, it's that good.

Sang Shen is known to contain high amounts of iron, calcium, potassium, magnesium, sodium, phosphorus, sulphur, and anthocyanins. It also contains resveratrol, a polyphenolic phytoalexin also found in grapes that has been shown to be an antioxidant, antimutagen, and anti-inflammatory. According to Wikipedia, the "unripe fruit and green parts of the plant have a white sap that is intoxicating and mildly hallucinogenic."

I bought a bag of them in NYC last weekend and have been munching on them everyday since.

Wednesday, May 19, 2010

Wu Zi Yan Zong Wan for Infertility

五子衍宗丸 Wu Zi Yan Zong Wan is an interesting formula I'd like to share. It's not found in either Bensky & Barolet or the Chen & Chen formula books, nor is it mentioned in Jiao Shu-De's formula book translated by Wiseman et al. (I don't have the 2nd edition of Formulas & Strategies so it may be in that book).

Wu Zi Yan Zong Wan consists of five herbs, all seeds:

菟丝子 Tu Si Zi
枸杞子 Gou Qi Zi
覆盆子 Fu Pen Zi
五味子 Wu Wei Zi
车前子 Che Qian Zi

I first encountered this formula in the Yosan clinic as an intern. My supervisor, Dr. Jin, used it as a base formula to treat infertility in a woman in her early 30's. The full formula had more than 18 herbs, but Wu Zi Yan Zong Wan was where we started. Without any English-language texts that I know of to go on, I'll take a stab at the functions of this formula.

Tu Si Zi tonifies Yang and is often used in fertility formulas. Gou Qi Zi tonifies the Liver and Kidney, Fu Pen Zi and Wu Wei Zi are both in the category of 固涩 gu se, translated as "stabilize and bind" or "astringe". Che Qian Zi is a draining herb but there are several interesting paragraphs in the 2nd edition of the Bensky et al Materia Medica on the use of Che Qian Zi as a Kidney tonic, particularly when used together with herbs that astringe. I won't retype it all here - it starts on page 278, take a look.

Monday, April 19, 2010

Beijing University of Traditional Chinese Medicine Clinic



This is a video I took in March 2010 at the Beijing University of Traditional Chinese Medicine clinic. Watch in awe as the pharmacist bangs out a prescription quickly and accurately using a traditional brass hand scale.

Friday, April 2, 2010

Professional Diversity in the TCM Field


Pharmacy counter at the Beijing University of Traditional Chinese Medicine

Eric Brand makes a very important point in a recent blog about professional diversity in the U.S. TCM field. The recently-released NCCAOM survey says that over 93% of people in the field describe themselves as "practitioner" rather than educator, administrator, or funded researcher - "pharmacist" wasn't even an option, that's how few of us there are! Eric comments:

This stat is also very interesting because it appears that nearly 94% of the people in our profession essentially have the same job. In the Asian world, the profession is much more diverse. Many professionals in Asia are funded researchers, pharmacists, merchants, scholars, advisors, etc. In the NCAAOM survey, 91% of respondents said that they were self-employed, while 30% were both self-employed and employed by others.

Overall, these numbers suggest to me that we tend to focus too much on a single model of a professional identity and lifestyle. Over 35% of respondents said that they felt “poorly prepared” in terms of marketing and PR, and we constantly hear complaints that students find difficulty finding work after graduation. Perhaps we are too focused on the idea that private practice is the ultimate goal of all graduates. Many graduates like to work for other companies rather than fending for themselves, and there are many potential industry jobs available in areas such as herbal quality control. Unfortunately, our teaching programs rarely introduce students to career tracks and lifestyle models beyond private practice. We often have little training in areas such as research or advanced herbal pharmacy, and there is hardly any competition for the jobs in these sectors. Unfortunately for the academic community and industry, there are relatively few graduates that have the skills to fill these jobs.


Hear hear! This is exactly why Nini and I started Fat Turtle Herbs. As the TCM field grows in America, there will be a corresponding need for the specialized field of TCM pharmacy to grow as well. Successful Chinese medicine practitioners simply don't have the time to be their own pharmacist - on top of being your own secretary, business manager, insurance biller, janitor, and assistant, imagine assembling raw herbal formulas or granule formulas for every single patient. It's just not do-able. This time crunch leads many people to rely on pills or simply give up on herbs altogether, which besides being very sad is doing your patients a disservice.

That's where we come in. You might not have the capital or the space for a front office person or insurance biller, but you can always send your herbal formulas to us. In the L.A. area we have a convenient pickup location close to the 405 freeway, and we ship all over the United States (regular shipping arrives the next day in Southern California, two days to the Bay Area).

I was fortunate to have Tom Leung as my Herbs 3 teacher at my TCM school in New York - later I was able to work at his herbal pharmacy Kamwo, which is a traditional Chinatown herb store that's been modernized, upgraded and made friendly to non-Chinese speaking practitioners. That's when I looked around and realized I was surrounded by people who had deep knowledge of herbs, herbal formulas, over-the-counter herbal remedies, herbal preparation and TCM theory. They knew much much more than a new graduate of a typical acupuncture college, were involved in Chinese medicine every day of their working lives, and yet none of them ever touched a needle or treated a patient.

When I moved to Los Angeles to finish my TCM schooling, I looked around for a Kamwo equivalent. Surely there must be one, I thought, this kind of herbal pharmacy is so vital to the TCM community. Herb King in Santa Monica used to perform that role, but the owner unexpectedly died in a car crash and it was bought by the owners of a medical marijuana dispensary, who quickly started selling pot there. The owner of the building then booted them rather than risk having his property seized by the DEA, and that was the end of Herb King. Although they still sell Chinese herbs, it's truly a side line - the vast majority of their business comes from marijuana.

(I worked for a little more than a year at the successor to the Herb King, and I can tell you from personal experience that Chinese pharmacy service is little more than window dressing for them. There are certainly good, earnest L.Acs working there who will assemble an herbal formula for you, but without the support of upper management the Chinese herbs displayed are, as I say, window dressing. Fat Turtle is truly focused on professional Chinese herbal pharmacy services - we don't sell pot. I support medical marijuana and I'm glad it's available to those that need it, but it falls into a special category that L.Acs legally have absolutely no jurisdiction over, and associating ourselves with medical marijuana does nothing to advance the profession or help our patients.)

Whenever I tell L.Acs and TCM students what I do, and that I don't treat patients, I get one of two reactions. 1) The students and newer practitioners get a look on their face like they heard someone died, and say "Oh, wow. That's... I mean..." 2) The more experienced practitioners say "Wow, that's great! How do I order?"

The students and new practitioners are thinking of themselves - everyone is afraid of being "one of those" who doesn't end up practicing, who puts in four years of study and borrowed money and "doesn't use it." I'm here to tell you, don't worry about it! Yes, we need lots of wonderful doctors. But we also need teachers, administrators, researchers, and yes, pharmacists, all working in the TCM field. So if you're halfway through TCM school and are realizing that you don't want to be a doctor, come talk to me. I may have a job for you.

Wednesday, February 24, 2010

Huang Qi


Huang Qi (黄芪 astragalus) and Mi Zhi Huang Qi (蜜炙黄芪 honey-fried astragalus)

At Fat Turtle Herb Company, Huang Qi is one the most popular herbs. Because it's generally safe in dosages up to 30 grams, practitioners freely prescribe Huang Qi in many different formulas. Yu Ping Feng San (玉屏风散 Jade Windscreen Powder) and Bu Zhong Yi Qi Tang (补中益气汤 Tonify the Middle and Benefit the Qi Decoction) are two of the most popular base formulas that use Huang Qi.

According to an article in Hei Long Jiang Zhong Yi Yao (黑龙江中医药 Heilongjiang Chinese Medicine & Pharmacology), translated and abstracted by Bob Flaws and available for free at Blue Poppy's TCM Infoline, regular Huang Qi is used in Yu Ping Feng San to help secure the exterior, disinhibit water and disperse swelling. Mi Zhi Huang Qi is used in Bu Zhong Yi Qi Tang to "upbear yang & lift the fallen, secure the qi & restrain desertion."

Benksy, Clavey and Stoger's 3rd Edition Materia Medica says that honey-fried Huang Qi
induces the astragalus to travel internally, and to specifically tonify and raise the clear qi of the middle burner. It is also somewhat moistening and is therefore more appropriate when the pattern involves blood deficiency, or dryness of the Spleen.

Chen and Chen's Chinese Medical Herbology and Pharmacology says
unprocessed Huang Qi (fresh or dried) has qualities better suited to treat exterior disorders, as it tonifies wei (defensive) qi, stops perspiration, regulates circulation of water, reduces edema, and promotes generation of flesh. The honey-processed herb has an enhanced ability to treat imbalances of the interior, such as Spleen and Lung qi deficiencies and yang deficiency. It is also commonly used to treat chronic cases of fatigue, diarrhea, organ prolapse, and all cases of deficiency.

When writing prescriptions, make sure you're using the right type of Huang Qi for the condition. Fat Turtle Herb Company carries regular Huang Qi and Mi Zhi Huang Qi in both raw and granule powder format.

Monday, February 8, 2010

Dr. Chao's Herbal Drink



Just got a sample of this from a neighbor. No sugar, no calories, made with Chinese herbs, and no, it's not disgusting. It's actually quite sweet. I'm guessing that's because of the Luo Han Guo (罗汉果 Fructus Momordicae). From Chen's Materia Medica entry on Luo Han Guo, page 722:
Because mogroside VI is approximately 256 to 344 times sweeter than cane sugar, it is commonly used as a sweetening agent in drinks. It is also used as a sugar substitute by obese individuals or those with diabetes mellitus.

Hmm, I guess it's only a matter of time before someone patents a chemical copy of mogroside and markets it as a sugar substitute, eh? Anyway, back to the drink.

Ingredients: Water, Cordyceps, Saffron, Fructus Momordicae, Herba Hyperici Japonici, Herba Houttuyniae, Rubus Suavissmus, Lavender, Citric Acid.

Cordyceps (冬虫夏草 Dong Chong Xia Cao) is a parasitic fungus that grows out of the body of an insect which it infects and eventually kills. Bad for the insect, good for us! The wild product is unimaginably expensive, but cultivated cordyceps is available. Cordyceps is used as a general tonic herb that is good for the lungs and the immune system and has very few side effects.

Saffron is the common name of 红花 Hong Hua, which in Chinese medicine is considered a blood-mover. I've never heard of it being used for stress, but blood stasis could certainly contribute to stress, so... Fructus Momordicae, besides having that magical sweetening effect, is good for coughs. Hypericum (贯叶连翘 Guan Ye Lian Qiao) is the Chinese name for St. Johns Wort. Chen puts it in the category of Clear Heat Eliminate Toxin and notes:
Historically in China, this herb was used as a heat-clearing agent, to treat various types of infectious and inflammatory conditions. In Europe, it was used more as a nerve tonic, to address anxiety, depression, and restlessness.


Now we get to an odd one: Herba Houttuynia, or 鱼腥草 Yu Xing Cao. I have no idea what this herb is doing in a stress formula. It's also a Clear Heat Eliminate Toxin herb, generally used for infections. It also promotes urination and drains pus.

Rubus Suavissmus is a new one on me. It's not in my herbal medicine books, but googling it turns up a variety of research studies. Apparently its common name is Chinese sweet tea.

Lavender is a western herb used for relaxation. Citric acid is a preservative.

Well, I drank it, and I'm not dead. I don't know how much it retails for, but I probably wouldn't pay for it. I'm not much into exotic drinks. I stick with the basics: Chinese tea, Vietnamese coffee, water, beer, wine.

Dr. Chao also has some other drinks: Adult Drink, an aphrodisiac type of drink; Lady Drink, for the ladies; and 21, for the drinkers.

Thursday, February 4, 2010

Ling Zhi


My former roommate with some Ling Zhi

Eric Brand has a good blog post about about Ling Zhi (灵芝 ganoderma, aka reishi mushroom). Some key points are that although Ling Zhi is mentioned from way back as a very important herb, it does not appear in a single classical formula. Does that mean it was meant to be taken only by itself? Only on special occasions? Who knows?

The modern TCM functions, covered in Eric's blog post, suggest that it could be a useful addition to Tian Wang Bu Xin Dan or Yu Ping Feng San. Many people swear by it to prevent and/or as an adjunct therapy for cancer (see what Wikipedia has to say about it), but beware of the internet - it's full of shady sites that will claim to cure your cancer/AIDS/etc. with their special blend of super-extracted reishi mushroom (this blog post may automatically generate Google ads for some of these same sites). As always, the best way to determine how to use Chinese herbs is by visiting a trusted herbal doctor, or at the very least very careful and thorough self-directed research from authoritative sources.

A few years ago I took a trip to Chinatown and bought one of the large whole mushrooms, about a foot in diameter (that's it in the picture above). I took it home and looked at it for awhile, took pictures of it. Then I tried slicing it - very difficult. It turned out that the easiest way for me to decoct it was to break off pieces in chunks. I didn't bother weighing it since it was for personal use. I cooked it as do most tonics - low and slow with plenty of water, about 2 hours in all. It was late afternoon when it was done. I drank a mug. It was certainly bitter, but something about the taste appealed to me, like clean spicy dirt. About twenty minutes later I fell into a deep, dreamless sleep right there on the couch and woke up feeling slightly drugged but also very very refreshed.

Friday, January 29, 2010

Pao Zhi Herbs


Bai Shao and Chao Bai Shao. For more pictures of pao zhi herbs, follow the #paozhi tag on twitter

Pao Zhi 炮制 refers to the preparation of Chinese medicinal herbs. All herbs are prepared in one way or another by the time they appear in your local Chinese herb pharmacy. Some are simply washed, cut in a particular way and dried. Others undergo a more intensive preparation process to reduce toxicity and enhance medicinal effect.

Ban Xia 半夏, for instance, is prepared with either lime (calcium oxide) or ginger juice for several days before it takes on the appearance we're used to seeing. Turning Sheng Di Huang 生地黄 into Shu Di Huang 熟地黄 involves steaming the cut pieces over wine for several hours until they become much darker and deeper black (if you have an I.D. test, don't fret over Sheng Di vs. Shu Di - Sheng Di usually always has a little bit of brown somewhere on it. Shu Di will be deep black all over).

Other herbs can be processed with liquid adjuvants. The most obvious example is Gan Cao 甘草 and 炙甘草 Zhi Gan Cao. Zhi Gan Cao, of course, is prepared with honey, making it much sweeter and a stronger qi tonic than regular Gan Cao (or Sheng Gan Cao 生甘草, as it's sometimes called, to distinguish it from its honeyfied cousin). Cu Chao Chai Hu 醋炒柴胡, or vinegar-fried bupleurum, is used to direct the action of the herb to the Liver channel (because vinegar is sour and sour is the flavor associated with the Wood phase) and according to Bensky enhances the ability of Chai Hu "to soothe the Liver, harmonize the blood, and stop pain." I would guess that it also warms the herb considerably (regular Chai Hu is cool to cold).

Fat Turtle Herb Company makes many of these herbs available for your use as practitioners. Below is a short summary of the major differences between the processed and unprocessed versions of some of these herbs. For more information in English take a look at Philippe Sionneau's pao zhi book, translated by the ubiquitous Bob Flaws. The end section of each herb monograph of the third edition of the Materia Medica by Bensky et al also has good information on different herb preparations. I haven't had a chance to look at it yet, but I would be surprised if Eric Brand and Nigel Wiseman's Concise Materia Medica didn't have some excellent info on pao zhi as well.

  • Bai Shao: Bitter and sour, slightly cold. Settles the Liver, downbears yang, nourishes the Liver, restrains yin.
  • Chao Bai Shao: Bitter, sour, astringent, neutral temperature. Soothes the Liver, harmonizes the Spleen, stops diarrhea.

  • Bai Zhu: Sweet, bitter, warm. Fortifies the Spleen, dries dampness, disinhibits urination, disperses swelling. Better at drying dampness.
  • Chao Bai Zhu: Sweet, bitter, warm. Fortifies the Spleen, supplements the qi. This is a better Spleen qi tonic.

  • Huang Qi: Sweet, slightly warm. Secures the exterior, stops perspiration, disinhibits urination, disperses swelling, outthrusts pus and toxins.
  • Mi Zhi Huang Qi: Sweet, slightly warm, slightly moistening. Supplements Lung qi, tends to moisten dampness, supplements vacuity.


There are many more pao zhi preparation available. Licensed acupuncturists and students at TCM colleges call 310-691-5226 or email orders@fatturtleherbs.com to check if the herb you want is available.

Note: granule practitioners don't feel left out! We have many pao zhi preparations available in granule format as well.

Monday, January 25, 2010

Wildcrafted Gan Cao and Dan Shen



Let's face it: plants don't naturally grow in rows. We put them there because it's easier to harvest and can maximize yield. A licorice plant sitting in a field among thousands of other licorice plants is like a lion in a zoo - it's still a lion, but does it behave like a lion would in the wild? Of course not. While it's much easier to observe animal behavior than it is to see what's going on with the chemical constituents of a plant, you can bet that a plant you pick from the wild is going to be much more robust than a plant you grow on a farm.

Wildcrafting is an intermediate step between farming and simply gathering. Standards vary from place to place, but essentially you put the plants in their natural environment and do as little to them as possible. No chemicals, no weeding, no grow lights, no animal traps. When they're ready, you harvest some and leave the rest to keep growing. Take a look at this ginseng company in Western Maryland for a good explanation of how they wildcraft their American ginseng.

Fat Turtle Herb Company currently carries wildcrafted Gan Cao and wildcrafted Dan Shen as our normal everyday inventory. No need to ask for the good stuff - it's in every order!