Ming Yin Acupuncture and Herbs is certified in Chinese Herbology applying Patent Herbs, Granules and Raw Herbs.
We offer a variety of herbal treatments for you. We carry raw herbs, granule herbs, and pattern herbs. Taking these herbs will provide you with natural relief for your system, including diarrhea and constipation. All you have to do is dissolve the herbs in hot water and drink them.
Role of herbs in Chinese Medicine
Herbology is one of the more important modalities utilized in Traditional Chinese Medicine (TCM). Each herbal medicine prescription is a cocktail of many herbs tailored to the individual patient. One batch of herbs is typically decocted twice over the course of one hour. The practitioner usually designs a remedy using one or two main ingredients that target the illness. Then the practitioner adds many other ingredients to adjust the formula to the patient's yin/yang conditions. Sometimes, ingredients are needed to cancel out toxicity or side-effects of the main ingredients. Some herbs require the use of other ingredients as catalyst or else the brew is ineffective.
Chinese herbs are prepared in a number of ways. Raw herbs can be boiled and taken as a tea or decoction. Prepared Chinese herbs are sold as pills, tablets, and capsules.
History of Chinese Herbology
Chinese herbs have been used for centuries. The first herbalist in Chinese tradition is Shennong, a mythical personage, who is said to have tasted hundreds of herbs and imparted his knowledge of medicinal and poisonous plants to farmers. The first Chinese manual on pharmacology, the Shennong Bencao Jing, lists some 365 medicines of which 252 of them are herbs, and dates back somewhere in the 1st century C.E. Han dynasty. The Shen Nong's Herbal Classic, a 2000-year old medicinal Chinese book considered today as the oldest book on oriental herbal medicine, classifies 365 species of roots, grass, woods, furs, animals, and stones into three categories of herbal medicine:
The first category, called "superior", includes herbs effective for multiple diseases and are mostly responsible for maintaining and restoring the body balance.
The second category comprises tonics and boosters, for which their consumption must not be prolonged.
The third category must be taken, usually in small doses, and for the treatment of specific ailments only.
Categorizing Chinese Herbs
Chinese physicians used several different methods to classify traditional Chinese herbs:
The Four Natures
The Five Tastes
The Four Natures
This pertains to the degree of yin and yang, namely cold (extreme yin), cool, warm and hot (extreme yang). The patient's internal balance of yin and yang is taken into account when the herbs are selected. For example, medicinal herbs of "hot", yang nature are used when the person is suffering from internal cold that requires to be purged, or when the patient has a general cold constituency. Sometimes, an ingredient is added to offset the extreme effect of one herb.
The Five Tastes
The five tastes are pungent, sweet, sour, bitter, and salty, and each taste has a different set of functions and characteristics. For example, pungent herbs are used to generate sweat and to direct and vitalize qi and the blood. Sweet-tasting herbs often tonify or harmonize bodily systems. Some sweet-tasting herbs also exhibit a bland taste, which helps drain dampness through diuresis. Sour taste most often is astringent or consolidates, while bitter taste dispels heat, purges the bowels and get rid of dampness by drying them out. Salty tastes soften hard masses as well as purge and open the bowels.
The meridians refer to which organs the herb acts upon. For example, menthol is pungent, cool, and is linked with the lungs and the liver. Since the lung is the organ which protects the body from invasion from cold and influenza, menthol can help purge coldness in the lungs and invading heat toxins caused by hot "wind."