Dan Dou Chi
| Dan Dou Chi in TCM:Explore the properties of Dan Dou Chi according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Factoids:
English Name: soja, soybean, fermented soybean
Pharmacuetical Name: Semen Sojae Praeparatum
Properties: acrid, sweet, slightly bitter, cold
Temperature: cold
Channels: LU, ST
Flavors: sweet, bitter, pungent
Special Properties:
disperses cold, clears heat, disperses wind
Actions / Indications:
- Release Exterior (W/H or W/C) (used for both hot
and cold exterior disorders; suitable for patterns of yin deficiency
with exterior disorder)
- Eliminates Irritability and Harmonizes Middle Jiao
(insomnia, restlessness, stifling sensation in chest followed by febrile
disorder. For lack of appetite due to SP and ST deficiency use dan dou
chi in a decoction by itself.)
Special Notes:
- Dan Dou Chi can be either warm or cold depending on combination. With
Sang Ye and Qing Hao
it is cold, but it is warm if processed with Zi
Su Ye and Ma Huang.
- It is important to know how Dan Dou Chi has been processed so that it is prescribed correctly.
- Preparation consists of adding other herbs, steaming them together
and then fermenting the mixture.... cooling type herbs are often used
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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