007 - Drunken Master (Ge Hua Jie Cheng Tang)

Category:Digestion, fatigue, metabolism, detox, spleen system, pain relief

Using a recipe according to traditional Chinese medicine:

-clears damp heat generated in the body after alcohol consumption, especially after alcohol "intoxication"

-harmonizes the center - the Spleen and the Stomach

-strengthens the Spleen

Description:

Alcohol can make our lives more pleasant and distract us, but as they say - everything good in moderation.
If we overdo it, we get unpleasant symptoms, which we call "hangovers", and which can make us very uncomfortable in the morning after a happy evening. According to Chinese medicine, alcohol in small quantities is a "medicine": it can make the liver clear and thus relax it - for example, from unpleasant emotions and stress. On the other hand, it is a "poison". An alcoholic drink always has a certain amount of dampness and heat in it. In beer, the moisture dominates, in spirits, the heat. In the body, they usually transform into a pathology we call damp heat. This acts as a "glue" that settles in the area of the middle radiator and in the so-called Yangming pathways (Stomach, Large Intestine). We feel the pressure and expansion in the epigastrium, the energy of the Stomach goes into the counter movement and rises up... So as the moist heat rises up, it hurts and makes us dizzy.
We can't even think about eating. The Spleen, weakened by dampness, cannot transform this and the dampness/moist heat goes down, which results in diarrhea, and because the Spleen is not fulfilling its function in producing Qi, we are tired.
Ge Hua Jie Cheng Tang was compiled just for these conditions. It is a classic 17th century blend where the imperial herb is Ge Hua - kudzu flower, because it facilitates the breakdown of alcohol and improves the unpleasant side effects of alcohol intoxication, aided by the vital yeast. The other herbs (cardamom and amom) strengthen the Spleen and dry the dampness, both mandarin and horsetail regulate the Qi mechanism in the middle radiant area and allow the Qi of the Stomach to descend again, ginseng and atractilis fortify the Spleen and replenish the Qi, and comfrey and chorosh drain the dampness through urination. We've added two extra "yellows" to our blend, coptis and coneflower, to help manage the symptom of damp heat even better, as well as dill to relieve uncomfortable headaches. Of course, there is no absolutely effective mixture in the world for alcohol intoxication (although we know well how to prevent it...), but our mixture is proven by centuries, safe and adapted to today's modern man.

Indications:

-nausea, vomiting

-indigestion

-headache, dizziness and vertigo

-fullness in the chest, diaphragm and stomach

-fatigue

-restricted (even blocked) urination

-diarrhea

-irritability

-trembling of the hands and feet

Modern Uses:

-alcohol intoxication

-"hangover" with nausea, vomiting and headache associated with alcohol ingestion

Language:

-varying, depending on the ratio of wet to hot condition (red in hot weather, paler, swollen otherwise)

-coating from white to yellow

-may be thicker

-oily

Pulse:

-xian

-shu (stringy and fast) or hua

-shu (slippery and fast)

Contraindications:

-Yin deficiency with empty heat + thirst indicating fluid impairment (dryness)

Notes:

The mixture is pungent and hot and therefore not for daily use. Use only "occasionally".

Recipe Ingredients: