Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 Hi All To stop bleeding from the lower Jiao, would you use Sheng Di Yu or the prepared form Chao Tan Di Yu? I have always thought that the prepared form (Tan) is better when dealing with bleeding disorders and this is also stated in Benskys Materia Medica 3rd edition, but when reading the book " An Introduction to the use of Processed CM " by P. Sionneau, he states that " Modern research has clearly shown that its hemostatic effects are superior when used in its uncooked form ie Sheng Di Yu " Can someone shed some light on this? BR Carl Wallmark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 , " Carl " <carlhenryk.wallmark wrote: > To stop bleeding from the lower Jiao, would you use Sheng Di Yu or the > prepared form Chao Tan Di Yu? According to Chinese materia medicas, sheng (raw) di yu is a blood-cooling blood-stanching medicinal. Di yu tan (charred) is an astringent blood-stanching medicinal. The medicinal action of di yu is said to change based on its pao zhi. When you want it to be an herb that stops bleeding by astringency, use it charred. When you want it to be an herb that stops bleeding by cooling the blood, use it raw. So to answer your question about which form is best for bleeding in the lower burner, it depends on the cause of the bleeding. Eric Brand Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.