Author: Yang Xiaoyan, Nanhai District People’s Hospital, Foshan Edited by: Su Qunfang, Sanjiao Hospital, Zhongshan
Traditional Chinese Medicine (TCM) is a national treasure of China, with a history of application spanning thousands of years. Among its various forms, decoctions are one of the most common and long-used traditional preparations. Do you know the details regarding the consumption of TCM decoctions, such as the appropriate temperature, timing, and dietary restrictions? Today, I will share this information with you.
Consumption Temperature
Warm Consumption: Generally, decoctions should be taken warm. On one hand, warm consumption can reduce certain adverse reactions of some herbs, such as the gastrointestinal irritation caused by Guo Lou (Trichosanthes fruit), Ru Xiang (Frankincense), and Mo Yao (Myrrh). On the other hand, cold is associated with Yin in TCM, while the stomach Qi is Yang. Generally, the stomach Qi is relatively weak, and consuming cold decoctions can further damage the stomach Yang.
Cold Consumption: Generally, decoctions for stopping bleeding, astringing, clearing heat, detoxifying, and dispelling summer heat should be taken cold. Detoxifying agents, when taken warm, can easily increase the spread of toxins, hence they should be taken cold.
Hot Consumption: Generally, decoctions for regulating Qi, invigorating blood, resolving stasis, and warming the exterior should be taken hot. Spicy and warming exterior-releasing herbs should be taken hot to enhance their dispersing properties. For example, Gui Zhi Tang (Cinnamon Twig Decoction) should be taken warm, and after taking the medicine, one should cover themselves with warm clothing or consume hot congee to assist sweating and enhance efficacy.
Consumption Timing
According to TCM theory, the activities of the human body follow a strong temporal pattern. The Suwen (Plain Questions) states: “At dawn, human Qi is born; at noon, Yang Qi is at its peak; and in the evening, Yang Qi begins to decline.” Therefore, different diseases and different prescriptions should be taken at different times.
Decoctions to be taken before meals: Taking them before meals allows the medicinal properties to accumulate in the abdomen and gradually take effect. For diseases located below the chest and abdomen, such as stomach, liver, and kidney disorders, decoctions should be taken before meals; digestive and appetite-enhancing medicines should be taken half an hour before meals, such as Da Shan Zha Wan (Big Hawthorn Pill) and Bao He Wan (Preserve Harmony Pill).
Decoctions to be taken after meals: For diseases located above the chest, such as dizziness, headaches, eye diseases, and throat pain; for medicines that irritate the gastrointestinal tract, such as blood-invigorating and stasis-resolving medicines.
Decoctions to be taken on an empty stomach: Laxative medicines should be taken on an empty stomach to allow direct action on the intestines, facilitating excretion; tonifying medicines should be taken on an empty stomach in the morning or before bed; anthelmintic medicines are more effective when taken on an empty stomach.
Decoctions to be taken before sleep: Sedative medicines, such as Zhu Sha An Shen Wan (Cinnabar Sedative Pill) and Suan Zao Ren Tang (Sour Jujube Decoction).
Decoctions to be taken before the onset of disease: Antimalarial medicines should be taken three to five hours before the onset of malaria; asthma-relieving medicines should be taken two hours before the onset of symptoms.
Determine the timing of consumption based on the condition: For acute diseases, vomiting, convulsions, etc., decoctions can be taken at irregular intervals; for chronic diseases, pills, powders, pastes, and wines should be taken at regular intervals.
Dietary Restrictions
Dietary restrictions during the consumption of TCM refer to the avoidance of certain foods while taking medicine, also known as food taboos.
The Bencao Jing Jizhu (Compendium of Materia Medica) states: “When taking medicine, one should avoid excessive consumption of raw coriander and garlic, chicken, lettuce, and also avoid slippery fruits and excessive fatty pork, dog meat, greasy soups, and raw fish, etc.” This indicates that during the period of taking medicine, one should generally avoid raw, cold, greasy, fishy, and irritating foods. Additionally, dietary restrictions may vary based on different conditions.
Heat-type diseases: Spicy and hot foods are generally warming and can consume Qi and generate fire. When treating heat-type diseases such as abscesses and toxic sores, one should avoid spicy, greasy, and fried foods.
Cold-type diseases: Raw and cold foods are generally cooling and difficult to digest, and can easily irritate the gastrointestinal tract, affecting the absorption of medicine. When treating cold conditions, one should avoid raw and cold foods, as well as cooling beverages.
Hypertension, coronary heart disease, and spleen-stomach deficiency: Greasy foods are sticky and can promote dampness and phlegm, making them difficult to digest and absorb. During the consumption of TCM, if one eats greasy foods, it will inevitably affect the absorption of the medicine, so one should avoid animal fats and other greasy substances.
Patients with liver Yang rising, dizziness, irritability, and easy anger: Should avoid foods that are spicy and warming, such as pepper, chili, garlic, and white wine.
Patients with kidney disease and edema: Should avoid excessive salt, alkaline, and overly sour and spicy foods.
Patients with allergic rhinitis, eczema, and other allergic dermatitis: During the consumption of TCM, should avoid fish, shrimp, turtle, and other fishy foods, and also limit the intake of chicken, lamb, and goose, as these stimulating foods can contain foreign proteins that some patients are particularly sensitive to, potentially worsening their condition.
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Reviewed by: Yu Jinghua, Nanhai District People’s Hospital, Foshan
References
[1] Mei Quanxi, Cao Junling. Clinical Pharmacy of Traditional Chinese Medicine [M]. People’s Health Publishing House, 2013: 75-76, 180-182.
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