$0.00 (0 items)
Bai Jiang Cao (Lab Tested)
Bai Jiang Cao (Lab Tested)
| SKU | NHB108 | |
| Brand | NuHerbs | |
| Unit Size | 1 pound | |
| Dosage | 6-15 gms in decoction | |
| Potency | 1:1 | |
| Taste | Acrid, bitter | |
| Properties | slightly cold | |
| Contraindications | Use with caution during pregnancy, and then only when absolutely necessary. | |
| Chinese Symptomology | Intestinal abscess; Fire toxin surface sores and swellings; Pain and obstruction associated with heat-induced blood stasis, especially in the abdomen and chest; Postpartum pain; Post-operative pain. | |
| Actions | Resolves toxicity, expels pus, invigorates the blood, reduces abscesses. | |
| Pattern | Internal fire toxin disorder; Fire toxin surface sores and swellings; Heat-induced blood stasis, especially in the abdomen and chest. | |
| Channels Entered | Large Intestine, Liver, Stomach - Bensky | |
| Branch | Large intestine, Liver, Stomach | |
| Recommendations | Product will ship FedEx Ground, even if Expedited is selected. Call for expedited shipping rates. |
|
| Chinese name | Bai Jiang Cao | |
| English name | Patriniae Herba | |
| Description | Patriniae Herba (bai jiang cao) is acrid, and thus disperses; bitter, and thus drains; and cold, and thus cools heat. It enters the Liver, Stomach, and Large Intestine channels, and is best for resolving toxicity, expelling pus, invigorating the blood, and reducing abscesses. In particular, it mobilizes areas of stasis and blockage in the Stomach and Intestines. For all of these reasons, it is valued in the treatment of Intestinal abscess, whether or not pus has formed. It also treats abdominal pain in women due to blood stasis, and is a widely used gynecological herb for blood stasis with toxic accumulation. --From Bensky: Chinese Herbal Medicine Materia Medica, 3rd ed. |
|
| Ingredients | Bai Jiang Cao - Patriniae Herba | |
There are no reviews, yet! If you've tried this item, share your experience.
Only registered customers can review items. Please sign in to review!
Please register/login first.