Tummy Qi

Tummy Qi

SKU	BP185
Brand	Blue Poppy Pediatrics
Unit Size	10:1 extract in a glycerin base in a 2 oz. bottle with a dropper.
Dosage	This formula is for use with children who are suffering with indigestion and exhibit the following symptoms: abdominal pain, a feeling of undue fullness after eating, heartburn, loss of appetite, nausea or vomiting, and excessive wind or gas. Indigestion
Potency	10:1 (average)
Chinese Symptomology	abdominal pain, a feeling of undue fullness after eating, heartburn, loss of appetite, nausea or vomiting, and excessive wind or gas.
Western Symptomology	Indigestion
Actions	Harmonizes the liver and stomach, clears heat and eliminates dampness
Pattern	Liver-stomach disharmony, liver-stomach depressive heat, or liver-gallbladder damp heat
Chinese name	Xiao Chai Hu Tang He Wen Dan Tang Jia Jian
English name	Tummy Qi

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Description	This formula treats pediatric indigestion with epigastric distention and pain, poor appetite, burping-belching, acid eructation, presenting as liver-stomach disharmony, liver-stomach depressive heat, or liver-gallbladder damp heat nausea. Due to the facts that childrens livers typically have a surplus and a replete liver easily assails the stomach, children often suffer from indigestion, stomachache, and nausea. Therefore, within this formula, Chai Hu, Zhu Ru, and Zhi Qiao course the liver and rectify the qi. Zhu Ru, Ban Xia, Chen Pi, Sheng Jiang, Gan Cao, and Da Zao harmonize the stomach and downbear counterflow. Tai Zi Shen supplements the qi without damaging yin, while Zhu Ru and Huang Qin clear heat. Over the past dozen or so years in China, Tai Zi Shen has become an increasingly popular substitution for Dang Shen (Radix Codonopsis). Tai Zi Shen boosts the qi but also engenders fluids. Because children have a pure yang constitution and yin does not become fully mature until the late teens-early 20s, this ingredient helps protect the yin of the body from either the ill effects of depressive or damp heat and acrid, windy-natured qi-rectifying ingredients.*
Ingredients	Chai Hu (Radix Bupleuri) ; ginger-processed Ban Xia (Rhizoma Pinelliae); Zhu Ru (Caulis Bambusae In Taeniam); Tai Zi Shen (Radix Pseudostellariae); Zhi Qiao (Fructus Aurantii); Huang Qin (Radix Scutellariae); Chen Pi (Pericarpium Citri Reticulatae); Sheng Jiang (uncooked Rhizoma Zingiberis); Gan Cao (Radix Glycyrrhizae); Da Zao (Fructus Jujubae)