Chinese herbs have been used for centuries. The first herbalist in Chinese tradition is Shennong, a mythical personage, who had tasted hundreds of herbs as declared and shares his knowledge of the medicinal and poisonous plants to rural people. The first Chinese manual on pharmacology, the Shennong Bencao Jing (Shennong Emperor Classic of Materia Medica), lists some 365 medicines, among which 252 are herbs and goes back to the early Han Dynasty (202 BC). Since then, many empirical natural treatment formulas had been archived by the ancient Chinese. The most important work in which was the Compendium of Materia Medica (Bencao Gangmu), which was built during the Ming dynasty by Li Shizhen compiled and is still used as guidance and reference.
natural treatments are traditionally one of the most important modalities that are used in traditional Chinese medicine. Any natural treatment is a cocktail of many herbs that are manufactured for individual patients. The practitioner designs a tool with one or two main ingredients that target their effects on the disease. Then the practitioner adds other ingredients to the formula to adjust the Yin Yang conditions of the patient accordingly. Sometimes, ingredients are needed to remove the toxicity or side effects of the main ingredients. Some herbs require the use of other natural ingredients as catalyst or else they would be ineffective. The final steps require a lot of experience and knowledge and distinguish a good Chinese natural doctor by an amateur. Unlike western medications, the balance and interaction of all the ingredients are considered more important than the effect of individual ingredients.
TCM natural treatment often contains ingredients from all parts of the plant, the leaf, stem, flower, root, and also includes ingredients from animals and minerals with one. Many natural manufacturers have adjusted the use of all parts of endangered animals. Chinese doctors use several methods to classify traditional Chinese herbs: four natures and five flavors and meridians.
The herbs can according to their yin yang properties into four categories (the four natures) are classified by cold (the extreme yin), cool, neutral, and warm to hot (the extreme yang). The internal balance of yin and yang of the patients is taken into account when the herbs are selected. E.g. are medicinal herbs of "hot", yang nature used when the person is suffering from internal cold that needs to be cleaned, or if the patient has a common cold body constitution. Sometimes an ingredient is added to enable the extreme effect of one herb.
Based on the theory of five elements, herbs in five categories (the five tastes) are classified. The five tastes are pungent, sweet, sour, bitter and salty, each of which identifies their functions and properties. E.g. pungent herbs are used to generate sweat and to lead the qi and blood, and to revitalize. Sweet herbs often harmonize bodily systems. Some herbs taste mildly sweet and help the moisture flow through diuresis. Sour taste is often hemostatic, while bitter taste dissipated heat, cleans the bowels and moisture removed by drying them. Salty herbs soften hard masses as well as clean up and open the bowels.
Meridians are invisible channels or pathways through which qi flows and forms an energy network that connects all parts of the body. There are twelve main meridians in our body. Each is related to a specific organ system. Herbs can also be classified according to the meridians and organs that are affected by the herbs themselves. E.g. menthol is pungent, cool and connected to the lungs and liver. Since the lung is the organ that protects the body against invasion of cold and flu, menthol can help to promote cold in the lungs and suppress heat toxins, which are caused by hot "wind".
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