PAO ZHI

Question 1

PAO ZHI

1. Honey frying herb adds a moistening property to it
2. Many herbs applied for Dryness of the Lung will be prescribed
   Mi Zhi to help ameliorate the Dryness
3. Honey frying will also moderate harshness on the Stomach

Answer 1

Mi Zhi

Honey Fried

Question 2

PAO ZHI

1. Ginger frying an herb imparts a warming acrid nature to its actions, and harmonizes the Spleen and Stomach, downbearing the Stomach Qi to support digestion
2. Moderates toxicity

Answer 2

Jiang Zhi

Ginger Fried

Question 3

PAO ZHI

1. The Cu Chao Pao Zhi method directs the actions of the herb to the Liver
2. Vinegar frying softens and moistens the Liver

Answer 3

Cu Chao –

Vinegar Fried

Question 4

PAO ZHI

1. Wine processing can include wine frying, wine washing or wine steaming
2. The wine used for Jiu Chao is grain alcohol, not derived from grapes
3. Wine processing adds warmth and an invigorating nature to the herb
4. Wine processing helps to invigorate circulation of the Blood and in the channels, distributing the actions of the formula throughout the body

Answer 4

Jiu Chao –

Wine Fried

Question 5

PAO ZHI

1. Charring an herb accentuates an astringent nature and is used to stop Bleeding

Answer 5

Tan -

Charred

Question 6

PAO ZHI

1. Salt frying an herb directs its actions towards the Kidney
2. Salt fried herbs support activation of Kidney Yang and expelling Cold

Answer 6

Yan Chao-

Salt Fried

Question 7

PAO ZHI

1. Chao – Dry Frying - Directs actions to the Spleen, adds warmth, diminishes moisture of the herb
2. Fu Chao – Wheat Frying - Directs actions to the Spleen, helps the Spleen resolves Dampness
3. Tu Chao – Earth Frying – Directs actions to the Spleen, helps the Spleen contain the Blood

Answer 7

Chao –

Dry Frying

Question 8

PAO ZHI

1. Duan refers to the exposure of the herb to high heat in a special oven
2. Only herbs that are bones, minerals, or shells can withstand calcining
3. Calcining makes the herb dryer, more porous, and more astringent
4. Herbs will undergo calcining when we want in focus on astringing leakage such as sweating, or drying up weeping wounds and sores.

Answer 8

Duan –

Calcined

Question 9

PAO ZHI

1. Defatting of herbs is done by baking them in a convection oven
2. This will cause the herb to ‘sweat out’ some of the oil content
3. Shuang pao zhi methods is chosen when we want to reduce oil content in order to not moisten the intestines or cause Damp accumulation
4. Herbs with toxicity are sometimes defatted to reduce toxicity and make them safer to use.

Answer 9

Shuang –

Defatted