Guest guest Posted December 27, 2005 Report Share Posted December 27, 2005 Hi all- Does anyone know of a company carrying Bao He Wan in a tincture form? I haven't been able to find one. Also, does anyone have experience making tinctures at home using raw herbs soaked in alcohol? I am wondering about the efficacy of these, and also whether to use a vodka, grain alcohol, or wine (rice wine? white grape wine?) (or something else?) I heard that it is typical to fill a jar 1/3 to 1/4 full with dry herbs, then fill with alcohol, and let soak for two weeks minimum. And any ideas about dosage using these? Thanks! E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2005 Report Share Posted December 27, 2005 China herb has it in liquid concentrate: 800-221-4372 Cara > Hi all- > Does anyone know of a company carrying Bao He Wan in a tincture form? > I haven't been able to find one. > Also, does anyone have experience making tinctures at home using raw > herbs soaked in alcohol? I am wondering about the efficacy of these, > and also whether to use a vodka, grain alcohol, or wine (rice wine? > white grape wine?) (or something else?) I heard that it is typical to > fill a jar 1/3 to 1/4 full with dry herbs, then fill with alcohol, and > let soak for two weeks minimum. > And any ideas about dosage using these? > Thanks! > E > > Chinese Herbal Medicine offers various professional services, including board > approved continuing education classes, an annual conference and a free > discussion forum in Chinese Herbal Medicine. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2005 Report Share Posted December 27, 2005 Both of the companies below make Chinese herbal extracts in liquid form. You might want to look them. Kan Herb Company http://www.kanherb.com Far East Summit http://www.fareastsummit.com/ -Danny On Dec 27, 2005, at 10:14 AM, elileee wrote: > Hi all- > Does anyone know of a company carrying Bao He Wan in a tincture form? > I haven't been able to find one. > Also, does anyone have experience making tinctures at home using raw > herbs soaked in alcohol? I am wondering about the efficacy of these, > and also whether to use a vodka, grain alcohol, or wine (rice wine? > white grape wine?) (or something else?) I heard that it is typical to > fill a jar 1/3 to 1/4 full with dry herbs, then fill with alcohol, and > let soak for two weeks minimum. > And any ideas about dosage using these? > Thanks! > E > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 , " elileee " <spyche@s...> wrote: > > Hi all- > Does anyone know of a company carrying Bao He Wan in a tincture form? > I haven't been able to find one. It should be available as a prepared product, but it's distribution may be limited if companies are still having difficulty importing or selling prepared medicines that contain ban xia (pinellia). The main difficulty will be finding products that have an acceptable level of potency for the price. When buying liquid extracts, one should ask the manufacturer how many grams of crude herbs are concentrated down into one ounce of liquid extract. Bao he wan is typically taken at a dose of about 63 grams of crude herbs per day. This is about half the total gram weight of many formulas, so it is feasible to get liquid extracts that are strong enough to deliver a level of potency equal to the traditional dose range used. However, depending on the manufacturer, you will usually need to drink the entire bottle of extract to get the dose of a single pack of crude herbs. With many of the liquid extracts on the market, the standard dose of crude herbs will cost the patient $10-25 per day to ingest, so it is rare to find liquids that are priced as low as granules at an equivalent dosage. The difficulty of getting the potency high enough in a stable liquid form is one reason why concentrated liquids are not used much in Asia, with the notable exception of medicinal liquors. Most practitioners use a fraction of the textbook dose of a given formula when prescribing liquid concentrates; this is not to say that liquids are not clinically effective, but they rarely deliver anything close to the standard dose unless you drink them by the whole bottle. Further complicating the issue is the fact that few manufacturers advertise the ratio of crude drugs to liquid, so you generally need to ask. Also, the extraction process is sometimes extremely sophisticated, so they can achieve higher potency from the same amount of herbs, within reason. > Also, does anyone have experience making tinctures at home using raw > herbs soaked in alcohol? There is a long history of use of medicinal liquors in Chinese medicine, and they are particularly effective in the case of long-term supplementing formulas. Generally, distilled rice wine is most commonly used in Asia, but vodka is a very good alternative and is much more affordable and available in America. You need a minimum of 20-25% pure alcohol to keep it from spoiling. For home preparations, there are generally two ways to go about it: Simply soaking the herbs in alcohol is effective, but it can take awhile if you are soaking dense things like ginseng. Generally, three months is a good minimum soaking time for Chinese medicinal liquors, but you can often get a decent flavor after the first month. You can make a strong extract in just a few weeks if you first grind the herbs. Using a 60-80 pt sieve to select the more coarse chunks after grinding will keep the tincture from becoming too " muddy, " which is a good way to go if you are doing something like ginseng because you can use the fine powder that sieves through to make a honey paste and you can use the coarse pieces to soak in liquor. The easiest thing to do is to just soak the whole formula as intact, whole herbs, but it takes more patience. Most people rinse off the herbs with cold water and let them dry briefly to get the dirt and stuff off the herbs before soaking, but sieving through a colander or coarse sieve will work as well. About 200 grams of crude herbs in a liter of alcohol is fairly typical, but there is a wide variation on how concentrated people choose to make their home liquors and you can get higher amounts of dense stuff into one liter than you can with leafy stuff. Typically, people use pure vodka or alcohol with a minimum of 80 proof (40%) when making liquors. Medicinal liquors are definitely effective, but they are best for things like long-term supplements or digestives that you use occasionally. Usually you drink about 1-4 ounces per day, typically between 1-2 ounces per serving. Taking a few droppers is not the norm. The other main way to make a really strong liquid extract is to first make a huge decoction of several kilos of herbs, which requires a pretty large pot and can't be done well with volatile, delicate things like exterior-resolving herbs, nor can it be done well with animal gelatins and such. First, decoct the herbs normally, then strain out the used herbs and retain the liquid. Simmer it on the stove until nearly all of the water is boiled off, until it is the consistency of nearly a syrup but make sure not to burn it. Measure the amount of highly concentrated liquid and mix it with enough vodka to have a minimum of 20-25% alcohol (just over half the liquid should be 80 proof vodka, for example). This will give you an extremely potent liquid extract that has all the water-soluble constituents extracted just as a traditional decoction would provide. It won't keep perfectly forever, but it will last for at least several years without spoiling. By this method, you can easily get 30-50 grams of crude herbs into a single fluid ounce of the final liquid, so it is much stronger than a conventional liquor. Granule companies do essentially this process to make granules, but they have the ability to capture the volatile oils that evaporate in the cooking process, and they also can evaporate the liquid at a lower temperature. They take the syrupy liquid concentrate and dilute it with starch until it forms a powder that doesn't clump. In this case, you are just diluting the syrupy liquid with alcohol to achieve the same basic goal of preserving the concentrated extract. Hope that helps. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 The question isn't whether bao he wan is made in tincture form, but whether tincture is an appropriate medium for bao he wan. I tend to think it is not. You get different constituents out of herbs when you extract them with alcohol, and even the proof of alcohol matters. Most of the herbs in bao he wan need water or very low alcohol extracts. The fu ling, for example, works largely by polysaccharides that will be harmed by more than 28% alcohol. The shan zha pectins will be harmed by much alcohol. The shen qu may lose probiotic activity in an alcohol extract, and enzymes from its fermentation may be destroyed. You will also lose minerals since tinctures don't pick up minerals. Chen pi, on the other hand will likely be potentiated by alcohol. The others may work reasonably although I don't know if ban xia extracts safely. You may, at least, need to adjust proportions. And as mentioned previously, you may not get enough herb in the tincture compared to a wan. Has anyone used it as a tincture? How did it compare? Fluid extracts can be made differently than tinctures, where the herbs are steeped in alcohol and decanted. In a fluid extract you may produce a water extract and add back alcohol (minimum 24%), which may or may not have been infused with herbs. And you can add constituents at the end. But I still suspect that bao he wan is less effective as a fluid extract than as a pill because certain constituents will lose effectiveness with alcohol. -- Karen Vaughan, Lic. Ac Creation's Garden Acupuncture and Herbs 253 Garfield Place Brooklyn, NY 11215 (718) 622-6755 Co-Conspirator to Make the World A Better Place: Visit http://www.heroicstories.com/ and join the conspiracy See my Creation's Garden website at: http://ksvaughan2.byregion.net/ And my website at Avon Walk for Breast Cancer 2005 wrote: >______________________ > >Message: 1 > Tue, 27 Dec 2005 16:55:26 -0800 > Danny Johnson <danny >Re: bao he wan tincture > >Both of the companies below make Chinese herbal extracts in liquid >form. You might want to look them. > >Kan Herb Company >http://www.kanherb.com > >Far East Summit >http://www.fareastsummit.com/ > >-Danny > > >______________________ >______________________ > >Message: 4 > Wed, 28 Dec 2005 22:24:12 -0000 > " Eric Brand " <smilinglotus >Re: bao he wan tincture > > , " elileee " <spyche@s...> wrote: > > >>Hi all- >>Does anyone know of a company carrying Bao He Wan in a tincture form? >>I haven't been able to find one. >> >> > >It should be available as a prepared product, but it's distribution >may be limited if companies are still having difficulty importing or >selling prepared medicines that contain ban xia (pinellia). > >The main difficulty will be finding products that have an acceptable >level of potency for the price. When buying liquid extracts, one >should ask the manufacturer how many grams of crude herbs are >concentrated down into one ounce of liquid extract. Bao he wan is >typically taken at a dose of about 63 grams of crude herbs per day. >This is about half the total gram weight of many formulas, so it is >feasible to get liquid extracts that are strong enough to deliver a >level of potency equal to the traditional dose range used. However, >depending on the manufacturer, you will usually need to drink the >entire bottle of extract to get the dose of a single pack of crude >herbs. With many of the liquid extracts on the market, the standard >dose of crude herbs will cost the patient $10-25 per day to ingest, so >it is rare to find liquids that are priced as low as granules at an >equivalent dosage. > >The difficulty of getting the potency high enough in a stable liquid >form is one reason why concentrated liquids are not used much in Asia, >with the notable exception of medicinal liquors. Most practitioners >use a fraction of the textbook dose of a given formula when >prescribing liquid concentrates; this is not to say that liquids are >not clinically effective, but they rarely deliver anything close to >the standard dose unless you drink them by the whole bottle. Further >complicating the issue is the fact that few manufacturers advertise >the ratio of crude drugs to liquid, so you generally need to ask. >Also, the extraction process is sometimes extremely sophisticated, so >they can achieve higher potency from the same amount of herbs, within >reason. > > > >>Also, does anyone have experience making tinctures at home using raw >>herbs soaked in alcohol? >> >> > >There is a long history of use of medicinal liquors in Chinese >medicine, and they are particularly effective in the case of long-term >supplementing formulas. Generally, distilled rice wine is most >commonly used in Asia, but vodka is a very good alternative and is >much more affordable and available in America. You need a minimum of >20-25% pure alcohol to keep it from spoiling. > >For home preparations, there are generally two ways to go about it: > >Simply soaking the herbs in alcohol is effective, but it can take >awhile if you are soaking dense things like ginseng. Generally, three >months is a good minimum soaking time for Chinese medicinal liquors, >but you can often get a decent flavor after the first month. You can >make a strong extract in just a few weeks if you first grind the >herbs. Using a 60-80 pt sieve to select the more coarse chunks after >grinding will keep the tincture from becoming too " muddy, " which is a >good way to go if you are doing something like ginseng because you can >use the fine powder that sieves through to make a honey paste and you >can use the coarse pieces to soak in liquor. > >The easiest thing to do is to just soak the whole formula as intact, >whole herbs, but it takes more patience. Most people rinse off the >herbs with cold water and let them dry briefly to get the dirt and >stuff off the herbs before soaking, but sieving through a colander or >coarse sieve will work as well. About 200 grams of crude herbs in a >liter of alcohol is fairly typical, but there is a wide variation on >how concentrated people choose to make their home liquors and you can >get higher amounts of dense stuff into one liter than you can with >leafy stuff. Typically, people use pure vodka or alcohol with a >minimum of 80 proof (40%) when making liquors. > >Medicinal liquors are definitely effective, but they are best for >things like long-term supplements or digestives that you use >occasionally. Usually you drink about 1-4 ounces per day, typically >between 1-2 ounces per serving. Taking a few droppers is not the norm. > >The other main way to make a really strong liquid extract is to first >make a huge decoction of several kilos of herbs, which requires a >pretty large pot and can't be done well with volatile, delicate things >like exterior-resolving herbs, nor can it be done well with animal >gelatins and such. First, decoct the herbs normally, then strain out >the used herbs and retain the liquid. Simmer it on the stove until >nearly all of the water is boiled off, until it is the consistency of >nearly a syrup but make sure not to burn it. Measure the amount of >highly concentrated liquid and mix it with enough vodka to have a >minimum of 20-25% alcohol (just over half the liquid should be 80 >proof vodka, for example). This will give you an extremely potent >liquid extract that has all the water-soluble constituents extracted >just as a traditional decoction would provide. It won't keep >perfectly forever, but it will last for at least several years without >spoiling. By this method, you can easily get 30-50 grams of crude >herbs into a single fluid ounce of the final liquid, so it is much >stronger than a conventional liquor. > >Granule companies do essentially this process to make granules, but >they have the ability to capture the volatile oils that evaporate in >the cooking process, and they also can evaporate the liquid at a lower >temperature. They take the syrupy liquid concentrate and dilute it >with starch until it forms a powder that doesn't clump. In this case, >you are just diluting the syrupy liquid with alcohol to achieve the >same basic goal of preserving the concentrated extract. > >Hope that helps. > >Eric > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Ours is not a tincture. Alcohol is added after processing to preserve it. I do know that I get comparable results to a raw formula. But I haven¹t used it in pill form, so I can¹t comment. Cara > The question isn't whether bao he wan is made in tincture form, but > whether tincture is an appropriate medium for bao he wan. > > I tend to think it is not. You get different constituents out of herbs > when you extract them with alcohol, and even the proof of alcohol > matters. Most of the herbs in bao he wan need water or very low alcohol > extracts. The fu ling, for example, works largely by polysaccharides > that will be harmed by more than 28% alcohol. The shan zha pectins will > be harmed by much alcohol. The shen qu may lose probiotic activity in > an alcohol extract, and enzymes from its fermentation may be destroyed. > You will also lose minerals since tinctures don't pick up minerals. Chen > pi, on the other hand will likely be potentiated by alcohol. The others > may work reasonably although I don't know if ban xia extracts safely. > You may, at least, need to adjust proportions. And as mentioned > previously, you may not get enough herb in the tincture compared to a wan. > > Has anyone used it as a tincture? How did it compare? > > Fluid extracts can be made differently than tinctures, where the herbs > are steeped in alcohol and decanted. In a fluid extract you may produce > a water extract and add back alcohol (minimum 24%), which may or may not > have been infused with herbs. And you can add constituents at the end. > But I still suspect that bao he wan is less effective as a fluid extract > than as a pill because certain constituents will lose effectiveness with > alcohol. -- Cara O. Frank, R.Ac, Dipl Ac & Ch.H. President China Herb Company Program Director of the Chinese Herb Program Tai Sophia Institute for the Healing Arts office: 215- 438-2977 fax: 215-849-3338 Www.chinaherbco.com Www.carafrank.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 I use liquid extracts mostly in my practice, although do carry curing pills, pao chai, etc. Liquid extracts for bao he wan are very effective in my experience, especially for those patients who have weak digestive capacities and have a hard time digesting pills and powders. I don't like tinctures as much as I feel it is too much alcohol and has a different preparation. I use Golden Lotus Botanicals. They have an entire line of singles and formulas in liquid extract form (as well as raw and powders). 877-707-0988. Ask for Dave or Lisa. On 5 Jan 2006 20:23:48 -0000, < > wrote: > > > ____________________ > > Message: 1 > Wed, 04 Jan 2006 14:37:31 -0500 > Karen Vaughan <creationsgarden1 > Re:bao he wan tincture > > The question isn't whether bao he wan is made in tincture form, but > whether tincture is an appropriate medium for bao he wan. > > I tend to think it is not. You get different constituents out of herbs > when you extract them with alcohol, and even the proof of alcohol > matters. Most of the herbs in bao he wan need water or very low alcohol > extracts. The fu ling, for example, works largely by polysaccharides > that will be harmed by more than 28% alcohol. The shan zha pectins will > be harmed by much alcohol. The shen qu may lose probiotic activity in > an alcohol extract, and enzymes from its fermentation may be destroyed. > You will also lose minerals since tinctures don't pick up minerals. Chen > pi, on the other hand will likely be potentiated by alcohol. The others > may work reasonably although I don't know if ban xia extracts safely. > You may, at least, need to adjust proportions. And as mentioned > previously, you may not get enough herb in the tincture compared to a wan. > > Has anyone used it as a tincture? How did it compare? > > Fluid extracts can be made differently than tinctures, where the herbs > are steeped in alcohol and decanted. In a fluid extract you may produce > a water extract and add back alcohol (minimum 24%), which may or may not > have been infused with herbs. And you can add constituents at the end. > But I still suspect that bao he wan is less effective as a fluid extract > than as a pill because certain constituents will lose effectiveness with > alcohol. > > -- > Karen Vaughan, Lic. Ac > Creation's Garden Acupuncture and Herbs > 253 Garfield Place > Brooklyn, NY 11215 > > (718) 622-6755 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 , Karen Vaughan <creationsgarden1@a...> wrote: > > The question isn't whether bao he wan is made in tincture form, but > whether tincture is an appropriate medium for bao he wan. I've used homemade concentrated decoctions (preserved with 25% alcohol) of bao he wan and it is definitely effective and convenient. Although it's true that the chemistry and qi will be slightly different if you use a ground pill, it isn't very hygenic to use bao he wan in the traditional preparation. I think all the modern Chinese patent meds like da shan zha wan (similar to bao he wan) are made by taking extracts and binding them with honey before making the big wax pills. Even though the original method of making bao he wan is rarely done in the modern day, it is still effective as a concentrated water decoction that is preserved with alcohol,and is also effective by normal decoction. I wouldn't necessarily advocate a straight tincture, and it would likely take a lot of booze intake to get enough effect if it isn't concentrated somehow beforehand. Interestingly, shan zha drinks are really popular in the PRC right now, with several different brands and a prevalence nearly as high as orange juice in markets and restaurants. The drinks are often really thick and have a lot of hawthorn in them. For a fun experiment in homemade CM liquors, try making the popular pharmacy beverage shou wu zhi ( " shou wu ch'ih " ) at home. If you go to a chinese pharmacy, look at the % of ingredients on the box, and duplicate it based on 200 g of crude herbs per liter of vodka. It comes out pretty tasty and is a good recreational tonic. If you buy top-shelf ingredients, it costs about 5 bucks for a pack of the herbs that you need to make one liter, so it is a dirt cheap experiment except for the vodka. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2006 Report Share Posted January 6, 2006 > On 5 Jan 2006 20:23:48 -0000, > > Karen Vaughan <creationsgarden1@a...> In a fluid extract you may produce > > a water extract and add back alcohol (minimum 24%), which may or may not > > have been infused with herbs. It had never occurred to me to use a tincture as the preservative portion when making a concentrated water extract at home. It is a great idea if someone wanted to make a strong yang-supplementing formula, because delicate products like ginseng and velvet antler could be extracted without heat (and they do well in alcohol). The fluffier things like yin yang huo could be concentrated by decoction since they would take up a lot of volume if simply soaked in liquor. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 That popularity is interesting, Eric. I remember reading a study (via a Subhuti write-up) years ago that looked at overall SOD (a major endogenous antioxidant) as a measure of antiaging. Of all the herbs tested shan zha came out # 1 in increasing SOD (although as I understand too much shan zha by itself can be sour/acidic on the stomach and teeth). Gus Turpin > > , Karen Vaughan > <creationsgarden1@a...> wrote: > > > > The question isn't whether bao he wan is made in tincture form, > but > > whether tincture is an appropriate medium for bao he wan. > > I've used homemade concentrated decoctions (preserved with 25% > alcohol) of bao he wan and it is definitely effective and > convenient. Although it's true that the chemistry and qi will be > slightly different if you use a ground pill, it isn't very hygenic > to use bao he wan in the traditional preparation. I think all the > modern Chinese patent meds like da shan zha wan (similar to bao he > wan) are made by taking extracts and binding them with honey before > making the big wax pills. > > Even though the original method of making bao he wan is rarely done > in the modern day, it is still effective as a concentrated water > decoction that is preserved with alcohol,and is also effective by > normal decoction. I wouldn't necessarily advocate a straight > tincture, and it would likely take a lot of booze intake to get > enough effect if it isn't concentrated somehow beforehand. > > Interestingly, shan zha drinks are really popular in the PRC right > now, with several different brands and a prevalence nearly as high > as orange juice in markets and restaurants. The drinks are often > really thick and have a lot of hawthorn in them. > > For a fun experiment in homemade CM liquors, try making the popular > pharmacy beverage shou wu zhi ( " shou wu ch'ih " ) at home. If you go > to a chinese pharmacy, look at the % of ingredients on the box, and > duplicate it based on 200 g of crude herbs per liter of vodka. It > comes out pretty tasty and is a good recreational tonic. If you buy > top-shelf ingredients, it costs about 5 bucks for a pack of the > herbs that you need to make one liter, so it is a dirt cheap > experiment except for the vodka. > > Eric > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 I don't recall that anyone replied re: the recipe below, but it is similar to the homemade tincture instructions I was given years ago: Fill the jar as stated, then cover with 90 proof alcohol, e.g., potato or grain vodka. rice or other wine is very low ETOH content, so it isn't appropriate. I just recall " several weeks " as a brewing instruction. This came from an acupuncture student who was already AHG certified - American Herbalists Guild. However, I really don't believe that we are allowed to dispense homemade medicines, since manufacturers have to be licensed. You can't even sell homemade cookies commerically w/o food licensing and site exam to insure that separate tools are used for food prep vs tools used to prepare personal food, etc. Lynn J. Lynn Detamore, MS, L.Ac., Dipl.Ac.(NCCAOM) Valley Mobile Acupuncture Acupuncture House Calls Serving Yamhill County 503.474.8876 lynndetamore ________________________________ On Behalf Of Cara Frank Tuesday, December 27, 2005 1:44 PM Re: Bao he wan tincture China herb has it in liquid concentrate: 800-221-4372 Cara Hi all- Does anyone know of a company carrying Bao He Wan in a tincture form? I haven't been able to find one. Also, does anyone have experience making tinctures at home using raw herbs soaked in alcohol? I am wondering about the efficacy of these, and also whether to use a vodka, grain alcohol, or wine (rice wine? white grape wine?) (or something else?) I heard that it is typical to fill a jar 1/3 to 1/4 full with dry herbs, then fill with alcohol, and let soak for two weeks minimum. And any ideas about dosage using these? Thanks! E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Thanks everyone for your replies to my question, and Lynn, thanks for pointing out the possible problems with using homemade medicines - I hadn't thought of that. Elijah , " Detamore, Lynn " <lynndetamore> wrote: > > I don't recall that anyone replied re: the recipe below, but it is > similar to the homemade tincture instructions I was given years ago: > Fill the jar as stated, then cover with 90 proof alcohol, e.g., potato > or grain vodka. rice or other wine is very low ETOH content, so it isn't > appropriate. I just recall " several weeks " as a brewing instruction. > This came from an acupuncture student who was already AHG certified - > American Herbalists Guild. > However, I really don't believe that we are allowed to dispense homemade > medicines, since manufacturers have to be licensed. You can't even sell > homemade cookies commerically w/o food licensing and site exam to insure > that separate tools are used for food prep vs tools used to prepare > personal food, etc. > > Lynn > > J. Lynn Detamore, MS, L.Ac., Dipl.Ac.(NCCAOM) > Valley Mobile Acupuncture > Acupuncture House Calls Serving Yamhill County > 503.474.8876 > lynndetamore > > ________________________________ > > > On Behalf Of Cara Frank > Tuesday, December 27, 2005 1:44 PM > > Re: Bao he wan tincture > > > China herb has it in liquid concentrate: 800-221-4372 > > Cara > > > Hi all- > Does anyone know of a company carrying Bao He Wan in a tincture form? > I haven't been able to find one. > Also, does anyone have experience making tinctures at home using raw > herbs soaked in alcohol? I am wondering about the efficacy of these, > and also whether to use a vodka, grain alcohol, or wine (rice wine? > white grape wine?) (or something else?) I heard that it is typical to > fill a jar 1/3 to 1/4 full with dry herbs, then fill with alcohol, and > let soak for two weeks minimum. > And any ideas about dosage using these? > Thanks! > E > > > Quote Link to comment Share on other sites More sharing options...
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