B.Z.Y.Q.T. preparations

[Guest guest]

wrote:

" I do not remember if this was ever discussed before, but what are others

opinions of what the pao zhi book states about the modern preparation

methods of b.z.y.q.t? (It basically says that if one just uses standard

preparations of the herbs, then the traditional functions of the formula

are completely changed/ void.- actually having somewhat of a downbearing

action) To get the traditional functions one must i.e. honey fry this ,

dry fry that etc.. (non-standard preps) (I don't have the book in front

of me)... Could somewhat that has the book handy elaborate of this

some... "

 

Gladly. Honey fried huang qi supplements the center and boosts and

upbears the qi instead of securing the exterior, disinhibiting urination

and dispersing swelling.

 

Honey fried dang shen supplements the center and boosts the qi instead of

supplementing the qi and engendering fluids.

 

Chao bai zhu fortifies the spleen, dries dampness and promotes

transformation without securing the exterior and disinhibiting urination.

 

Zhi gan cao supplements the center and harmonizes the stomach instead of

clearing heat and resolving toxins.

 

Wine fried (actually 80 proof rice alcohol) dang gui supplements and

quickens the blood and harmonizes constructive qi instead of moistening

the intestines and freeing the stools.

 

Dry fried chen pi rectifies the qi and harmonizes the stomach instead of

drying dampness and transforming phlegm.

 

Honey fried sheng ma and dry fried chai hu upbear the qi instead of

clearing heat, resolving the exterior and resolving toxins.

 

Together, the properly prepared bu zhong yi qi tang supplements the

center, boosts the qi and upbears the qi. It combines qi supplements of a

warm nature with plants which upbear the qi, supported by qi and blood

rectifying ingredients.

 

Raw bzyqt ingredients secure the exterior, disinhibit urination, free

the stool, clear heat and resolve toxins and dry dampness. Its

supplementation is weak, its ascending property is annulled and loses to

the descending properties. It tends to be cooling

 

I just took a pao zhi workshop in NYC with Frank Butler who apprenticed

to a family lineage doctor of Oriental Medicine and was taught to do the

pao zhi. He points out that while our MMs list about 10 functions of ban

xia, for instance, only about two of them apply to any given preparation.

 

Fa ban xia, for instance (usual preparation) rectifies spleen deficiency,

harmonizes the stomach, and deals with insubstantial phlegm leading to

vertigo, insommnia or delerious speech. Jiang ban xia is needed to deal

with nausea, vomiting, rebellious qi and coughs due to colds with phlegm.

Qing ban xia is necessary for coughs with damp, phlegmy bi syndrome,

especially with nodulations or long standing conditions without

nodulations. Zhu li ban xia is used for serious mental disturbances such

as schizophrenia.

 

And the answer to the question I raised a few weeks ago on why honey

frying ma huang then decocting it was different than decocting it with

honey is that the frying is generally at a higher temperature than the

decocting. The heat releases the essential oils in the joints of the ma

huang which would otherwise prevent sweating. (Smashing the joints and

allowing the oils to escape would have a similar effect, but without

honey's properties.) Honey frying makes ma huang less warming (which may

seem counterintuitive) because the oils are freed. (The SHL suggests

using node-free ma huang to promote sweating.)

 

Karen Vaughan

CreationsGarden

***************************************

Email advice is not a substitute for medical treatment.

" Flowers always make people better, happier, and more helpful; they are

sunshine, food, and medicine to the soul. " - Luther Burbank

 

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