herb processing

[Guest guest]

Todd asked:

 

> any other experiences with pao zhi, out there?

 

I have experimented with pao zhi a bit, honey frying huang qi, dry frying

bai zhu and quite a few others. Personally I like it and this is why. I have

a background in culinary arts (AA) and many years in the field. A chef I

worked under once told me that the love you put into the food made all the

difference in the experience of the patron. I carry this over to herbology,

when I use pao zhi I believe I am putting " love " and other healing energy

into the preparation and this has an effect on the formula, which in turn

effects the patient.

This being said I have no data to support this claim. Does honey-fried huang

qi supplement the spleen better? I don't know but I do it anyway!!

I use Philippe Sionneau book, wish there was another one, anyone know of one

in English or Chinese.

 

 

Chinese Herbology and Acupuncture

 

 

" Serve others and cultivate yourself simultaneously "

Lao Tzu

[Guest guest]

While I am sure that using the wrong plant will yield incorrect results,

I have been satisfied with the effects of unprocessed herbs. Are there

any studies about how processing alters the herbs and whether the

effects are significantly different? I know that shu di and sheng di

are biochemically a little different and empirically have different

effects. However, this seems less clear (clinically) with regard to zhi

gan cao and gan cao and sources seem to differ on which formulae

contains which in some cases. Toasted mai ya and gu ya are definitely

more spleen strengthening than the raw. But is vinegar frying chai hu

important? Or earth frying bai zhu? I don't know. Craig thinks so.

any other experiences with pao zhi, out there?