Class 1

Question 1

9 Ben Cao Gang Mu Classifications

Answer 1

1. flavor
2. temperature
3. Zangfu
4. Yin and yang
5. Kingdoms (3 energetic layers)
6. grades
7. geography
8. direction
9. function

Question 2

spicy

Answer 2

dispersing, opening, moving

Question 3

acrid

Answer 3

can be cooling; mint, lemongrass, rosemary, oregano

Question 4

pungent

Answer 4

stimulate mucus membrane reaction; onion, garlic

Question 5

spicy

Answer 5

hot; stimulates very strong mucus membrane reaction; can burn the skin; opens orifices

Question 6

sweet

Answer 6

tonifying, cloying/slowing, benefits the qi, dampening, supplements yin; lingering with a meal

Question 7

sour

Answer 7

astringes fluids, consolidates

Question 8

bitter

Answer 8

draining, clears heat, drying, clears excess damp and phlegm; stimulates sphincters, helps in elimination; moves qi stagnation

Question 9

salty

Answer 9

softens hardness; structure building for bones; descending; affects the mind, brain, and curious organs; too much can injure the blood and interfere w/ nutrient absorption; anchoring; tends to concentrate in the arteries

Question 10

bland

Answer 10

drains damp, promotes flow, permeates, calming; cucumber, avocado, winter lemon, some mushrooms, water chestnuts

Question 11

leaf

Answer 11

opening

Question 12

flower

Answer 12

calms the shen

Question 13

plants that grow quickly with odd foliage

Answer 13

yang

Question 14

bigger and leafier plants

Answer 14

yang

Question 15

vines

Answer 15

Wood energy, moving

Question 16

warming moves…

Answer 16

up

Question 17

hot moves…

Answer 17

up and out

Question 18

cool moves…

Answer 18

in

Question 19

cold moves…

Answer 19

in and down, condensing

Question 20

What two foods are contraindicated together?

Answer 20

fruit and grains

Question 21

What is the exception for the fruit-grain food combination?

Answer 21

Upper grade fruits e.g. dates, olives, prunes, grapes

Question 22

What 3 factors is dietary therapy dependent upon?

Answer 22

1. food combinations
2. quality of food
3. strength of patient’s digestion