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Herbs 1 > SK Week 3 > Flashcards

SK Week 3 Flashcards

0
Q

What natural and man-made contaminants can make herbs unfit for consumption?

A

mold, microbes, pesticides and heavy metals

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1
Q

How are herbs prepared for ingestion?

A

cleaned, sorted, washed, and cut according to specific standards, which includes sizing the pieces for the final product.

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2
Q

What is Pao Zhi?

A

A general term for any type of herb processing. Can be used to:

  • increase potency
  • direct its actions to a certain place
  • minimize side effects
  • alter properties
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3
Q

Why are herbs prepared?

A

Unless one uses quality herbs it is hard to get quality results.

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4
Q

How do we increase an herbs surface area?

A

Slicing or pulverizing (grounding, pounding, filing)

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5
Q

Why do we want to increase an herb’s surface area?

A

Makes it easier for extraction and digestion

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6
Q

DRY FRYING:
What is it?
Why is salt sometimes used?
What does charring do?

A
  • browning is used to dry herbs for storage and increase the SP-awakening/ST-strengthening action of the herbs
  • stir frying with salt directs their actions downward to the KD
  • stir frying until charred (tan) increases the herbs hemostatic ability
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7
Q

DRY FRYING WITH LIQUIDS

What actions are increased when using honey, vinegar, wine or ginger juice?

A
  • honey increases an herb’s tonifying and moistening actions
  • vinegar enhances astringent, analgesic, blood-invigorating and detoxifying actions
  • wine enhances its ability to clear blockages from channels, expel wind and alleviate pain
  • ginger juice reduces the tendency of bitter and cold herbs to upset the ST. Also enhances some herbs ability to warm the ST and stop vomiting.
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8
Q

What is calcining and what is it used for?

A

Placing a substance directly or indirectly in the flames until it is thoroughly heated and turns red. Makes the substance brittle and easy to pulverize

Used for minerals and shells

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9
Q

What is Quick Frying and why is it used?

A

fried at an extremely high temperature until it is dark brown or cracked

this reduces its toxicity or moderates its harsh characteristics

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10
Q

DRY CURING OR BAKING

What is it and what substances are generally dry cured or baked?

A

slow, mild heat to avoid charring the herb

often used with flowers or insects so they are not destroyed

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11
Q

ROASTING IN ASHES

What is it?

A

Wrapping the herb in moistened paper, paste or mud and heating it in hot cinders until the coating is charred or cracked and its insides have reached a high temperature

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12
Q

HEAT & WATER

What is Steaming?

A

After steaming, herbs are dried in the sun.

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13
Q

After steaming Sheng di Huang 9 times, what does it transform to?

A

Shu di Huang

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14
Q

HEAT & WATER

What is Boiling?

A

Done in water or some other medium, such as vinegar, to alter its characteristics or toxicity.

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15
Q

HEAT & WATER

What is Quenching?

A

Substances (usually minerals) are heated and then immediately immersed in cold water or vinegar.

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16
Q

Why is Quenching used?

A

Facilitates pulverization and moderates their properties

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17
Q

HEAT & WATER

What is Simmering and what is its end product?

A

Herb is reduced to a thickened liquid or syrup by boiling in several changes of water, collecting the supernatants, and then condensing and solidifying it into a gel.

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18
Q

What are the 7 methods of delivery?

A

1) Decoction, 2) Drafts, 3) Pills, 4) Powders, 5) Syrups,

6) Plasters, 7) Wines

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19
Q

What is a decoction?

A

Literally, ‘soup’ (tang), are solutions and suspensions that are readily absorbed, thus expediting their effect

Often used for acute conditions

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20
Q

What are the general guidelines and rules for using decoctions?

A
  • don’t use aluminum pots or cooking utensils (corning ware or porcelain pots are preferred)
  • use a tight fitting lid (keep herbs covered so “flavors” don’t escape)
  • soaking herbs helps the extraction of ingredients when decocting
  • bring to boil then reduce heat
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21
Q

What are the 3 solvents used in decoction and what function do they enhance?

A
  • water - most common
  • wine - invigorates Blood
  • vinegar - astringing
22
Q

What are the 2 types of heat used in decoctions?

A

Military Fire - high flames

Civilian Fire - low flames

23
Q

How long are decoctions generally cooked?

A

20-30 minutes

24
Q

When should herbs be decocted for shorter periods of time and how should they be cooked?

A
  • formulas that Release the Exterior, Clear Heat or contain herbs with volatile oils (aromatic) should be cooked over a high flame for 10-15 min
25
Q

How should Tonics and other formulas with rich, cloying substances be cooked and why?

A

over a relatively low flame for a longer period of time (45-60min) to extract as much as possible

26
Q

How should Toxic substance be cooked and why?

A

for at least 45 min to reduce their toxicity

27
Q

Describe the most common method of decoction?

A

1) decocting the herb twice, using less water the 2nd time
2) both times the herbs are boiled down to 1 cup of liquid
3) discard the herbs
4) combine the 2 cups of liquid

28
Q

How are herbs generally taken?

A
  • take 1 cup 2x daily, or 2/3 of a cup 3x daily

- decoctions are generally taken before meals

29
Q

When are decoctions taken after meals?

A

if the ingredients irritate the digestive tract

30
Q

How should Tonics be taken?

A

on an empty stomach

31
Q

When should Calm the Spirit formulas be taken?

A

before bed

32
Q

When should formulas for a malarial disorder be taken?

A

2 hours before an attack if the timing is regular

33
Q

Even when the disorder is due to excess heat, what temperature are herbs usually taken?

A

warm

34
Q

When are herbs not taken warm?

A

if it causes nausea and vomiting

35
Q

What type of herbs are decocted first?

A

1) toxic herbs
2) minerals and shells
3) lightweight substances in a large dosage

36
Q

What type of herbs are added near the end?

A

aromatic

37
Q

What kind of substances need to be bagged in gauze?

A

1) herbs with cilia (fine, hair-like structures)
2) small seeds
3) some minerals
4) powderd substances

38
Q

What type of substances are decocted separately?

A

rare and expensive substances like Ren Shen

39
Q

What type of substances are dissolved in a strained decoction?

A

highly viscous or sticky substances because they would stick to the pot or other herbs and reduce the effect of decocting

40
Q

What type of substances are taken with a strained decoction?

A

some expensive, aromatic substances are grounded into a powder and taken first, followed by the strained decoction

this is also the case with precious horns, which are shaved or filed into a powder and ingested, followed by the decoction

41
Q

What are Boiled Powders or Drafts?

A

powders decocted for 10 minutes

dosage is much smaller than decoctions

42
Q

How are Pills made?

A

by combining the fine powder of pulverized herbs with a viscous medium

43
Q

Pills are usually ________ and ________ in action

A

milder and slower

44
Q

What can pills be prepared with and what are they good for?

A

1) water - good solvent
2) honey - dissolves slowly and good for Tonic pills
3) wax - dissolves slowly, usually in intestines (instead of the ST) and prevents gastric irritation

45
Q

Why are Powders used?

A

easily absorbed and easy to store

46
Q

The medicinal action of Powders are between ________ and __________.

A

decoction, pill

47
Q

What are Dan?

A

vermillion pills - finely processed expensive substances or minerals

48
Q

What are syrups good to treat?

A

sore throats and coughs

49
Q

What are Plasters used to treat?

A

dermatological issues, painful joints & muscles, fractures & sprains, and fixed masses

50
Q

What are the functions of medicinal wines and what are they used to treat?

A

nourishing, blood invigorating, and unblocking channels

used to treat Wind-Damp painful obstruction, traumatic injury, and deficiency induced disorders

51
Q

What are the 2 types of Herb/Drug interaction to be cautious about?

A

Pharmacokinetic Interaction: can change the absorption, distribution, metabolism or elimination

Pharmacodynamic Reaction: can alter the way in which a drug or herb effects a tissue or organ system. Hard to predict. Can be synergistic or antagonistic

52
Q

What are the general guidelines to reduce the possibility of Herb/Drug interaction?

A
  • keep a record of all drugs patient is taking
  • take a drug & herb at different times or via different methods
  • reduce dosage of herbs that may have same therapeutic effects as drugs (e.g. diuretics)
  • adjust when Intestinal Motility drugs are used (i.e. laxatives will move through faster, decreasing absorption, so increase herb dosage)
53
Q

When do you use EXTREME CAUTION?

A

1) with patients scheduled for surgery
2) with patients with LV or KD disease
3) with multiple-drug users, especially elderly

Herbs 1 (19 decks)

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