Diet Therapy for Diabetes: Part 3 of 5

NOTE: Following is the third of five excerpts on diabetes from one of Dr. Leung's earlier writings. This originally appeared in 1997 in Dr. Leung's newsletter, Leung's Chinese Herb News, Issue 11, page 3. -ed


In a recent issue of the Shizhen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.

Jiao gu lan tea (Gynostemma pentaphyllum herb)

Once daily, steep 30 g of the herb in boiling water in a teapot. Drink the tea througout the day. Guaranteed effective! That's according to the authors. Jiao gu lan is currently a hot item, because it contains saponin glycosides that are very similar in chemical structure to ginsenosides (and a few are actually identical to certain ginsenosides). For this reason, intensified studies during recent years have shown it to have many similar pharmacological effects as ginseng. One of these effects is the lowering of blood sugar. You can buy this herb in Chinatown herb shops. I have seen packaged jiao gu lan tea bags for sale in some New York Chinatown herb shops. But if you use the tea bags, you will probably need 10 to 15 a day, depending on the weight of each tea bag.

Digupi or lycium root bark tea

Digupi is the root bark of Lycium barbarum or L. chinenese. Its properties and uses were first recorded in the Shennong Herbal about 2,000 years ago. Even at that time, it was described as being able to relieve thirst, sweet urine, and excessive urination (polyuria) that are major symptoms of diabetes. It is considered cold-natured and is also traditionally used to treat "hot" conditions, including dyspnea cough, hectic fever, sweating, and hemmmorrhages. More recent uses include the treatment of hypertension, malaria, carbuncle, and sores. It is available from Chinatown herb shops.

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.

Diet Therapy for Diabetes: Part 2 of 5

NOTE: Following is the second of five excerpts on diabetes from one of Dr. Leung's earlier writings. This originally appeared in 1997 in Dr. Leung's newsletter, Leung's Chinese Herb News, Issue 11, page 3. -ed

In a recent issue of the Shizhen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.

Green Tea

The original study was made by a Japanese professor, who showed that drinking green tea can reduce excess sugar in the blood. However, the tea must be made with cooled boiled water and not with hot water. It is claimed that hot water will destroy the hypoglycemic components. For sanitary reasons, I suggest you select your green tea with care, since any harmful bacteria in the tea would not be killed when steeped in cold water. Japanese green teas are usually good. If you don't mind drinking cold tea, this remedy is certainly simple and convenient. It won't hurt to try it for a couple months. You never know.

Asian ginseng and egg white soup

Mix 3 g of ginseng powder with one egg white and add boiling water to make a tea/soup. Take this no more than once a day, or better, every other day.

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.

Diet Therapy for Diabetes - Part 1 of 5

NOTE: Following is the first of five excerpts on diabetes from one of Dr. Leung's earlier writings. This originally appeared in 1997 in Dr. Leung's newsletter, Leung's Chinese Herb News, Issue 11, page 3. -ed

In a recent issue of the Shizhen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.

India wheat or Siberian buckwheat (Fagopyrum tataricum Gaertn.)

The seed contains 1% flavonoids, including rutin and cyanidin, as well as other nutrients. For treating diabetes, a mixture of the following flours is made into different types of foods (such as bread and congee) and eaten regularly as part of one's diet: 30% India wheat, 10% soybean, 20% millet, and 40% wheat. No other details are given except that a 93% response was claimed after trials at the Beijing Tong Ren Hospital, Tianjin Medical School Affiliated Hospital, and other hospitals.

Nan gua or cushaw (Cucurbita moschata Duch.)

Use the young fruits when in season. Eat 400 g (a little over a pound) each day, stir fried. One can also cut the young fruit into slices and sun dry them for use in winter or other times. Using this recipe for diabetes, a response rate of up to 75% has been reported. There seems to be many varieties of cushaw. Consequently, in order to get the right type used by the Chinese, it is best to buy it in Chinatown. If you use the Chinese name, nan gua ('southern mellon'), there will be little confusion, as most Chinese know it.

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.

Ancient Use History - Ginkgo Nut, not Ginkgo Leaf

You probably have heard of ginkgo biloba, as it is now in many herbal or nutritional products. Actually, Ginkgo biloba is a tree, considered as a living fossil, known only from cultivation. It is widely cultivated as an ornamental tree, especially in Japan and northern China. Traditionally the seed, also known as ginkgo nut, is eaten in moderation, as it is toxic, usually cooked in soups and stews; it is considered lung soothing and is prescribed in TCM for bronchitis, asthma, cough, and numerous other conditions. The recorded use of ginkgo seed in China for food and medicine dates back 2,000 years. That of the leaf, however, dates back only about 500 years (which is still a respectable number, especially by Western herbal standards), and with limited applications, such as for diarrhea and externally for freckles and chilblain. The current popular use of ginkgo leaf extract in cerebral and peripheral vascular diseases, short-term memory loss, heart disease, tinnitus, depression, and other conditions, is a direct result of modern research and clinical use of the leaf extract in Europe over the past 20 years only. It is basically a modern medicine, with well-documented modern data. Yet in their promotional literature, some manufacturers and marketers date this use back to ancient times. They are either ignorant or are purposely misleading the public into believing that ginkgo biloba leaf has an ancient use history, yet in fact, only ginkgo seed does. When one sees such a claim in a company's promotional literature, one should be skeptical about its products.

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 5 from the drop down list.

Job's Tear used as a Healing Food for Acne

Job's tear (Coix seed or Chinese pearl barley) is readily available in Chinese food stores and herb shops. It tastes like regular barley. It is most well known for its diuretic effect and its ability to ease painful joints. It is rich in nutrients. Its oil contains the active compounds coixenolide (antitumor) and coixol (anti-inflammatory, antihistaminic) and its polysaccharides (coixans A, B, and C) have hypoglycemic effects.

Job's tear is frequently used in the diet therapy of the following conditions: painful joints, rheumatism, edema, acne (pimples), eczema, warts, chronic enteritis, etc. Here is a recipe from a recent issue of a Chinese cosmetology journal [Zhongguo Kexue Meirong, (4): 39(1996)] for treating acne. It simply calls for cooking 2 oz. of Job's tear with 2-3 oz. of rice and adding sugar to taste. Eat this once a day for 15 days. I think you can eliminate the sugar here [see Diet therapy of acne, below]. The same recipe can also be used for edema, stiff and painful joints, by replacing regular rice with glutinous rice and eliminating the sugar [Shizhen Guoyao Yanjiu, 7(2): 111(1996)].

In a recent report from a military hospital in Jinan, Shandong Province, 44 patients (ages 5 - 43) with flat warts (chest, face, back of hand, forearm, and neck; 6 mo-4 yr duration) were successfully treated with Job's tear. For adults, 50-60 g (less in children) were cooked in water and eaten daily for 5-12 days. At the same time, a paste was made with Job's tear powder and vinegar and applied to affected areas 1-2 times daily. Twenty-seven patients were treated both internally and externally while 17 were treated only externally. Among the former group, the flat warts completely disappeared in 24 patients (88.88%) and partially resolved (>30% surface area) in 2, while only one showed no response. In contrast, only 8 of the 17 patients (47.06%) in the external group showed complete resolution and 7 had > 30% resolution, while two had no response. Average response time for the internal/external group was 6.5 days and that for the external group 8.5 days. It was observed that the affected areas blistered and increased in size for a few days before the warts dried up and fell off. The authors gave two case examples, both of which had been previously treated with modern methods (liquid nitrogen, interferon, and transfer factor) with unsatisfactory results. This simple Job's tear treatment of warts is certainly worth considering.

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 2 from the drop down list.

Coltsfoot

Known botanically as Tussilago farfara of the composite family, coltsfoot is a common herb found in many parts of the world. It is generally considered to be a native of Eurasia and now also grows wild in North America and nontropical regions of China, where it is known as kuan dong hua. It is also cultivated in many of the temperate and northern Chinese provinces.

Coltsfoot is a perennial herb, 10 to 25 cm. (4-10 in.) high, with two types of leaves. The larger leaves rise from the creeping rootstock, and measure 7-15 cm. (2.8 to 5.9 in.) long and 8-16 cm (3.1 to 6.3 in.) across, with long petioles (leafstalks) that are 8-20 cm. (3.1 to 7.9 in.) long. These leaves are heart- or egg-shaped and are held up by their long leafstalks. The leaf veins and leafstalks of those near the base of the plant are reddish and contain woolly hair. The flowering stem is also wooly, 5-20 cm. (2 to 7.9 in.) high, has ten or more small scalelike alternate leaves and a yellow flower head. Unlike most herbs, coltsfoot flowers before sending up leaves. In China, it flowers in February or March and fruits in April.

For Chinese medicinal use, the flower heads are dug up before they emerge from the ground, in late October to late December. The buds are collected, rid of flowering stems and dirt, and dried in the shade.

Cotsfoot flowers contain steroids (e.g., faradiol), glycosides (e.g., rutin and hyperin), wax, volatile oil, tannins, taraxanthin, and other biologically active compounds.

The flowers and leaves of coltsfoot have been used in Western folk medicine for centuries to treat numerous respiratory conditions (e.g., coughs, colds, bronchitis, bronchial asthma, and hoarseness), diarrhea, insect bites, inflammations, and burns.

In recent years, Chinese scientists have found a decoction of coltsfoot flowers to have antitussive (anti-cough), expectorant, and some anti-asthmatic effects in experimental animals such as mice, cats, and rabbits.

Coltsfoot has been used in Chinese medicine for at least two thousand years, and is described in the Shennong Herbal. Traditionally, it is considered to taste pungent and to have warming, invigorating properties and to soothe the lungs, disperse phlegm, and stop coughs. It is used mainly in treating various lung or respiratory conditions, including coughs of long duration, difficulties in swallowing, and asthma. The usual daily internal dose is 1.6-9 g. (0.06 to 0.32 oz.), taken in the form of a decoction, powder, or pills.

In the past few decades, clinical use of extracts of coltsfoot flowers has been reported in Chinese medical and pharmaceutical journals.

A report from a journal of Chinese medicine from Shanghai describes the use of an alcoholic extract of coltsfoot in the treatment of wheezing. Each of 36 patients was given orally 5 ml.. of the extract (equivalent to 6 g. of the dried flowers) three times a day. After taking this medicine, 19 of the patients responded - eight within two days. However, this preparation produced side effects that included nausea and insomnia.

In a report from another regional journal, an injection prepared from the coltsfoot flowers and earthworms (also a standard Chinese medicine) was used in treating tracheitis (chronic inflammation of the trachea). Of 68 patients treated for 10 days continuously, all except four showed marked improvement or the disappearance of such symptoms as cough and wheezing. At the same time, appetite and sleep are also improved. This preparation also significantly lowered patients' blood pressure.

Among several recipes recorded in classical herbals, only two appear to be relatively simple. They are described below.

To treat wheezing, cough, or blood in sputum, equal amounts of coltsfoot flowers and lily bulbs (Lilium species, a standard Chinese medicine) are ground to a fine powder, and mixed with honey to make pills the size of marbles. One pill a day is taken. The pill can be chewed and swallowed with ginger tea or it can be left in the mouth and allowed to dissolve slowly by itself. The latter method is said to give better results. This recipe is from a classical herbal of the mid 13th century. Essentially the same recipe is found in a modern herbal manual, except that a more precise dosage is given there: 9 g. (0.3 oz) of pills are taken with boiled water twice daily.

In the same practical herbal manual, treatment of chronic traecheitis with incessant cough simply calls for placing honey-treated coltsfoot flowers in a pipe and smoking it. The honey-treated flowers are prepared by mixing five parts of flowers with one part of honey predissolved in a small amount of boiling water. The mixture is then fried until it is no longer sticky to the touch.

Availability: Coltsfoot grows in most of eastern North America, in clay-like soil and near streams. The dried flower buds of coltsfoot are available from Chinese herb shops.

This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using coltsfoot as well as over 45 other herbs. Learn more about coltsfoot and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.

Coffee (or is it caffeine?) again!

I recently came across a front-page article in a New Jersey newspaper (The Bergen Record, Monday, July 9, 2007) by a staff writer, entitled “Coffee drinks hook kids – Combination of caffeine, calories concerns nutritionists.” This publication is timely as it points out how caffeine-laden soft drinks and coffee drinks have affected the nutrition of our kids. However, like so many other articles on coffee, this one mixes and confuses coffee with caffeine. It’s this kind of writing that has not helped consumers sort out what is good and what is bad about a traditional beverage (coffee or tea) versus a chemical drug substance (caffeine). See my comments on coffee and caffeine from March/April of 2000 and coffee or caffeine.

Over the past several decades, researchers investigating the effects of coffee seldom paid much attention to what exactly they were investigating. Most had presumed caffeine was the sole active ingredient of coffee so they never paid attention to the other active components in coffee besides caffeine. So, when they used coffee or caffeine in their studies and reported their findings, one could never be sure what they actually used or meant – coffee (the bean) or caffeine (the drug). The two are not the same! And in order to find out for sure whenever an author (like the one of the present article) says caffeine, he doesn’t mean coffee, one has to read all the materials the author has used for the article. This, in turn, would inevitably lead to other publications on which these materials were based. A very daunting task indeed!

The fact is that brewed coffee is a natural drink with all its complements of phytochemicals that include caffeine (stimulant), trigonelline (hypoglycemic, could be useful in diabetes), polyphenols (antioxidant), polysaccharides (may help the immune system), and B vitamin (e.g., niacin), among others. In contrast, caffeine, when added to soft drinks or so-called “energy drinks,” does not have any complementary redeeming qualities from coffee to go with it. So, when kids drink sugary “energy drinks,” all they get is a jolt from caffeine along with empty calories. Top this off with a couple of hamburgers and a big pile of French fries for lunch or dinner, they might have to seek ‘heartburn’ relief with nationally advertised drugs. That’s the current national scene in which kids imbibe caffeine and sugar and get wired, fat, or downright sick, while corporations reap huge financial profits. That’s free American enterprise working for you!

Herbs for Treating Hangover or Drunkenness

In the traditional Chinese medical literature, drunkenness and hangover are all lumped under jiu du or wine/alcohol poisoning. The following are some better known herbs/foods for this condition*:

1) Kudzu (Pueraria lobata) - various parts of the plant have been used, including the root, flower and seed. The earliest documented use of kudzu root to relieve jiu du dates back almost 2,000 years to the Shennong Ben Cao Jing (Shennong Herbal); that of kudzu flower dates back 1,700 years to the Ming Yi Bie Lu; and that of kudzu seed dates back to Li Shi Zhen's Ben Cao Gang Mu (1593 A.D.)

2) Sugarcane juice - its earliest recorded use dates back 1,700 years to the Ming Yi Bie Lu, and is considered a simple folk remedy for jiu du.

3) Banana - Its earliest use record dates back to the Ben Cao Gang Mu Shi Yi (1765 A.D.).

4) Watermelon - both the flesh and skin are used; dates back to the early 14th century A.D.

5) Chi xiao dou hua [rice bean flower (Phaseolus calacaratus)] - dates back to the Shennong herbal.

6) Mung Bean or lu dou - Mung bean flour, sprout (the well known bean sprout) and flower are all used. Earliest use of the flour dates back to the Ri Yong Ben Cao (1331 AD). The use of bean sprout and mung bean flour for jiu du was first described by Li Shi-Zhen in his Ben Cao Gang Mu.

7) Lotus root (Nelumbo mucirerra) - dates back to the Shen nong herbal.

8) Radish or lai fu (Raphanus sativus) - described by Li Shi-Zhen in his Ben Cao Gang Mu. It is a popular folk remedy for heavy drinking: one can eat it fresh or drink its expressed juice.

9) Zhi ju zi or fruit of Japanese raisin tree (Hovenia dulcis) - also called suanzaozi, meaning "sour jujube kernel", but is not the sour jujube kernel (or suanzaoren) with sedative, hypnotic, and analgesic properties described above. The use of zhi ju zi to treat jiu du was first recorded in the Tang Ben Cao (659 A.D.), that is considered the first official pharmacopoeia in the world, as it was compiled by recognized experts under edict from the emperor. It is said that the great poet of the Song Dynasty, Su Dong Po, liked to drink, but was seldom drunk. His secret was zhi ju zi. And Li Shi-Zhen in his herbal (1593 A.D.) recommends it, along with kudzu flower, chi dou hua (adsuki flower) and mung bean flour for people who drink too much.

10) Chen zi or sweet orange (Citrus sinensis) - both whole fruit and peel are used. First use of the whole fruit was recorded in the Shi Xing Ben Cao (937 A.D.); that of the peel in the Shi Liao Ben Cao (704 A.D.).

11) Gan pi or tangerine peel - first use recorded in teh Ri Hua Zi Ben Cao (908-923)

12) Jin ju or kumquat -whole fruit used; earliest use described in the Ben Cao Gang Mu.

13) Yang mei (fruit of Myrica rubra) - earliest use recorded in the Shi Liao Ben Cao.

14) Gan lan or Chinese olive (Canarium album) - earliest use dates back to the Ri Hua Zi Ben Cao.

15) You (pronounced "yo") or pomelo (Chinese Grapefruit) - earliest use of the fruit recorded in the Ben Cao Jing Ji Zhu (500 A.D.) and that of the peel in the Tang Ben Cao.

16) Shi or persimmon - there are numerous varieties, some of which are very soft and red, while others remain yellowish and firm, when ripe; they are all sweet. The type described in the Ming Yi Bie Lu (3rd century A.D.) for treating jiu du is the soft variety. However, it appears that other types are now also commonly used for preventing alcohol intoxication.

17) Shanzha or Chinese Hawthorn - use first described in the Tang Ben Cao.

18) Others, with earliest use record for treating jiu du in parenthesis, include schisandra berry (1st century A.D.), clove (627 A.D), bai dou kou or Amomum compactum fruit (1765 A.D.), hong dou kou or Alpinia galanga fruit (627 A.D.), rou dou kou or nutmeg (627 A.D.), cao guo or Amomum tsao-ko fruit (1505 A.D.) and bian dou or Dolichos lablab seed (3rd century A.D.)

*Source: L.C. Sun, "Herbs for Relieving Drunkenness/Hangover from Classic Herbals," Jiangxi Zhongyiyao, 23(1): 55-56(1992).

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 9 from the drop down list.

Dill is shi luo zi, Dill is xiao hui xiang

The dill plant is an annual or biennial herb with a smooth and erect stem, up to about 1 m (3.3 ft) high. Its leaves are finely dissected, like branches of needles. Dill is scientifically called Anethum graveolens of the parsley family and is known in Chinese as shi luo zi or xiao hui xiang ("small fennel"). It is a native of the Mediterranean and southern Russia and is cultivated in European countries as well as in the United States, the West Indies, India, and China. The dried ripe fruit (dill seed) and the whole aboveground herb (dill herb) furnish the well-known spices. They are also used for the production of dill-seed oil and dill-herb oil, both of which are used as flavor or fragrance components in food, drug, and cosmetic products in Western countries.

For Chinese medicine, the dill fruits are harvested by collecting the whole of the fruiting branches (umbels). After drying under the sun, these are thrashed to release the fruits, which, after being separated from extraneous matter, are further sun-dried to yield the dill seed.

Dill seed usually contains 2.5% to 4% volatile oil, composed mainly of carvone with lesser amounts of numerous other aromatic chemicals. Dill also contains coumarins (e.g., bergapten, scopoletin, and umbelliferone), steroids (e.g., sitosterol), flavonnoids, glucosides, phenolic acids, about 16% protein, 15% fats, 55% carbohydrates, minerals (especially calcium and potassium) and vitamins (e.g., A and C), among other constituents.

In Western folk medicine, dill seed is used as an antispasmodic, sedative, carminative, diuretic, and stomachic. Conditions for which it is used include lack of appetite, upset stomach, insomnia, and flatulence. It is also used to promote milk flow in nursing mothers.

Dill seed oil has been the subject of various experiments with animals and has been found to lower blood pressure, inhibit the growth of bacteria, and relax the spasms of the intestines and uterine muscles.

Dill seed is considered in Chinese medicine to taste pungent and to have invigorating properties. It is said to benefit the spleen, kidney, and stomach - dispersing colds, increasing appetite, and getting rid of fish and meat toxins. It is used mainly in treating gastrointestinal problems, including stomachache, colic, vomiting, lack of appetite, and abdominal distention. The usual daily internal dose is 2.5 to 5 g. (o.1 to 0.2 oz.) taken in the form of a decoction, pills, or powder.

The following are three remedies reproduced from classical herbals.

To treat abdominal distention, vomiting, inability to hold food, and flank pain in children, a well-known 15th century book of remedies directs one to make pills the size of mung beans (or peas) out of dill-seed powder. For a three-year0old child, 30 pills are given with tangerine-peel tea. For adults, the dose is of course larger.

To treat backache due to sudden sprain, 6 g. (0.2 oz.) of dill-seed powder is taken with wine.

For treating hernia, and "painful abdominal mass" in women, 38 g. (1.3 oz.) of dill seed is roasted (fried) until brown, ground to a powder, and taken with wine.

Availability: Dill seed is readily available as a spice in grocery stores and supermarkets.

This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using dill as well as over 45 other herbs. Learn more about dill and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.

Part 2 of 2: Soybean

In an earlier post, we introduced the soybean and some of its uses in Chinese medicine. Today, we look at traditional versus modern uses as well as some classic home remedies.

The recorded use of black soybean in Chinese medicine preceded that of yellow soybean. The former dates back at least 2,000 years, being listed in the Shennong Herbal, while the latter dates back to only around A.D. 1330. Consequently, there is much more documentation on the medicinal uses of black soybean and its derived products than on those of yellow soybean. Black soybean, black soybean skin (seedcoat), fermented black beans, yellow soybean, and yellow bean sprout, as well as other, less common forms of soybean, are all used medicinally.

Black soybean skin is prepared in the following manner: The beans are soaked in clean water until they germinate, or until the skins separate easily. The skins are then removed and sun-dried. They are kept in a dry place, ready for use.

The first recorded medicinal use of black soybean skin dates back to the middle of the 8th centruy, during the Tang Dynasty. It is said to nourish the blood, clear one's vision, and drive away disease-causing factors. It is used in treating excessive sweating, night sweat, dizziness, headache, and rheumatoid arthritis and is usually taken in the form of a decoction, with a usual daily dose of 9 to 16 g. (0.3 to 0.6 oz.).

There are two kinds of fermented black soybeans (dou chi in Chinese) - unsalted and salted. Although the only difference between the two is the added salt, the former is more commonly used in Chinese medicine. Fermented black beans are prepared by a complicated process that involves soaking black soybeans in a water extract of white mulberry leaves and a wormwood herb (e.g., Artemisia annua), followed by steam-cooking and spontaneous fermentation. Other herbs such as licorice and Ephedra sinica (ma huang, in which ephedrine was first discovered) are also used.

The first recorded use of fermented black beans in Chinese medicine dates back to the early 6th century, during the Liang Dynasty. It is considered bitter tasting and is said to be good for treating illnesses that affect the lungs and the digestive system. It is used in treating colds, fevers, typhoid, headache, and discomforts in the chest. For these illnesses, it is usually taken internally as a decoction, with a daily dose of 6 to 12 g. (0.2 to 0.4 oz.).

Yellow soybean is considered to have the same medicinal nature to black soybean and is used in treating similar conditions.

Yellow bean sprouts are prepared by keeping yellow soybeans under wet and warm conditions until they germinate and the sprouts reach about two inches in length. Although practically unknown to most Westerners, yellow bean sprouts are a common vegetable in the Chinese diet. They taste different from mung-bean sprouts, the latter being the bean sprout most Westerners find in Chinese dishes.

The use of soybean in the treatment of long-term leg ulcers was described in 1951 in a medical journal from northeastern China. According to this report, yellow soybeans were washed with warm water and partially cooked in water. After being stirred to separate and remove the skins, the beans were mashed to form a paste to which preservative was added. The ulcer was wiped clean and the bean paste was placed on a piece of thick gauze and applied directly to the ulcer. The medication was changed once a day. This treatment was used on four patients who had had leg ulcers for one-and-a-half to 12 years. All were healed after this treatment. This application was based on a traditional remedy.

An application of yellow bean sprout for treating the common wart was reported in 1963 in a regional medical journal from southeastern China. Patients under treatment were fed only plain, water-boiled yellow bean sprouts, without salt or other seasoning, three times a day. No other foods were allowed until the fourth day, when patients resumed their normal diet. All four patients treated were cured and their warts did not reappear.

There are many recorded remedies using soybean and, as in keeping with traditional practice, most of them contain more than one herb. Nevertheless, there are some remedies that call for soybean alone. Thus, for treating hot-water or fire burns and erysipelas (an acute bacterial disease marked by fever and severe skin inflammation), black beans are cooked in water and the concentrated liquid is applied directly to the affected areas of the skin. Wounds are said to heal with no scars. To treat poisoning due to drugs such as croton and arsenic, boiled black-soybean juice is taken internally; sometimes, the beans are boiled with licorice to enhance their detoxifying effects. Incidentally, croton oil was an official drug (as a purgative) in the United States up to 1947, when it was discarded as being too dangerous. Nevertheless, croton seed and croton oil are still used in Chinese medicine as they have been for thousands of years (both are described in the Shennong Herbal) for treating numerous disorders.

For treating a common condition characterized by dry mouth, sore throat, dry cough, and constipation, the following common home remedy is used: About four pounds of yellow bean sprouts are cooked in plenty of water for four to five hours and the liquid is taken as a drink.

Availability: Yellow soybeans are available in health food stores, groceries, Chinese groceries, and some supermarkets. Black soybeans, fermented black beans, and yellow soybean sprouts are available in Chinese groceries.

This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using soybean as well as over 45 other herbs. Learn more about soybean and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.

Part 1 of 2: Soybean

This week we will be looking at how Chinese medicine uses a favorite of American agriculture, the soybean. This will be covered in a two-part entry. Enjoy!

Two varieties of soybean are used in Chinese medicine - black soybean and yellow soybean, known in Chinese as hei da dou and huang da dou respectively. Both are derived botanically from Glycine max of the pea family. (Black-soybean skin, also used medicinally, is known as hei da dou pi. ) Black soybean has a black skin (seed coat) and yellow soybean has a pale skin.

Soybeans have been cultivated in China for thousands of years. They are a major source of protein there, mostly in the form of soybean milk, bean curd, and related products. Today they are also widely cultivated in Western countries, such as the United States and Brazil. The soybean plant is an erect, hairy annual, about 0.3 to 1 m. (1-3 ft.) tall. It produces flowers in late summer and seeds (soybeans) in autumn, with two to four seeds per pod.

Soybeans are rich in protein (up to 40%); they also contain about 18% oil, 33% carbohydrates, and 1.7% potassium, as well as enzymes, and other biologically active substances. Traditional food products derived from soybeans include bean cake, soybean milk, soy sauce, soybean oil, and bean sprouts, some of which are also used in Chinese medicine. Newer products derived from soybeans include soybean meal for feeding animals (cattle, pigs, chickens, etc.), monosodium glutamate (MSG) for flavoring foods, and purified protein for making imitation meat products such as bacon bits and steaks. This purified soybean protein has been highly treated by chemical and physical means so that it can be "texturized" - made into different textures or consistencies characteristic of certain meat products. When it is combined with added synthetic flavor chemicals, it is hard to tell the difference between these imitations and genuine meat products. Soybean proteins are also used in the manufacture of plastics and adhesives. In the earlier part of this century, Henry Ford actually tried, unsuccessfully, to perpetuate a line of automobiles based on soybean plastics, which were used for distributor and coil housings, lever knobs, horn buttons, window trim, gear shifts, and light-switch handles.

In the past few years, several Western scientific studies have shown that yellow soybean can lower serum-cholesterol levels in both humans and animals and can prevent atherosclerosis (thickening and hardening of arteries) in rabbits.

That's all for the first of two entries on the soybean. Be sure to come back later in the week to catch part 2, when we will cover traditional and modern uses of soybean, as well as some home remedies.

This information is excerpted from Dr. Albert Leung’s book, Chinese Healing Foods and Herbs. This publication includes further information and home remedies using soybean as well as over 45 other herbs. Learn more about soybean and read further about Dr. Leung and his writings! Visit http://www.earthpower.com/.

Bell Flower for Coughs, also as Vegetable

Jiegeng is the root of Platycodon grandiflorum. It is also called balloon flower and Chinese bell flower, of the bell flower family. It has a documented use history of close to 2000 years, being first recorded in the Shennong Ben Cao Jing or Shennong Herbal (circa 200 B.C. to 100 A.D). It is most well known for its expectorant and antitussive properties. The herb is commonly used in colds and flus, sore throat, bronchitis, cough with much phlegm, hoarseness of voice, and suppuration. It is a major ingredient in many anti-cough medicines. When ingested orally, at normal doses (3-10 g), it seldom causes any toxic side effects. At elevated doses, however, one may occasionally experience nausea and vomiting, and low blood pressure. Jiegeng contains saponins (platycodin A, C, D, D2 and polygalacin D, D2, etc.), polysaccharides (inulin, platycodonin, etc.), triterpenes (platycogenic acid A, B, C), sterols, sterol glycosides, and others. The saponins have been the most studied, which exhibit various pharmacological activities, including antitussive, expectorant, hypoglycemic, diuretic, anti-ulcer, hemolytic, local irritant, sedative, analgesic, antifebrile, anti-allergergic, corticosterone secretion, and vasodilation.

Earlier in the same issue, I wrote about a discovery on a business trip to China - finding jiegeng being prepared fresh and served as a vegetable:
During lunch in the village near the growing areas, I again learned something new. One of the dishes served was fresh jiegeng (Platycodon grandiflorum root). It tastes like a crunchy and firm root vegetable and not unpleasant. I always knew jiegeng to be an excellent expectorant and antitussive, but I never knew it is commonly eaten as a vegetable in northeastern China.

These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog ( Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.

For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.

Mung Bean

The mung bean, also known as green gram or ludou (Chinese) is the seed of Vigna radiata (L.) Wilczek var. ratiata [Phaseolus radiatus L.; P. mungo L.; P. aureus Roxb.] (Family Leguminosae). Mung bean possesses detoxicant, heat dispersing, diuretic, and hypolipemic properties. The most common traditional uses of mung bean include heat rash, prickly heat, summer heat syndrome (restlessness, irritability, thirst, etc.), heatstroke, food and drug poisoning, "toxic" conditions (erysipelas, carbuncles, boils, swellings, sores, etc.). Modern internal uses include agricultural and heavy metal poisoning, mumps, dysentery, enteritis, and dyspepsia. Modern external uses include blackheads, acne, sores, boils, and burns.

Although a common food in China, mung bean is often eaten with therapeutic intentions. It is especially popular in summer when it is eaten to prevent heatstroke, heat rash or prickly heat. My favorite way to eat it is mung bean soup sweetened with rock candy and eaten cold.

Mung bean has enjoyed a long history of food and medicinal uses, with a written record dating back to the 10th century A.D. Its best known use is the treatment of poisoning of various types, including foods (e.g., mushroom) and herbal drugs (e.g., aconite). In modern times this use has extended to industrial and environmental poisoning (pesticides, heavy metals, etc.). Some of these treatments have been reported in Chinese herbal and traditional medical journals in recent years.

Mung bean is rich in the traditional nutrients, including protein, carbohydrates, fibers, minerals, vitamins and lipids, among others. It must also be rich in other nutrients so far not yet identified, because the traditional ones just can't explain its detoxifying and heat-dispersing properties.

Based on its effectiveness in treating and healing burns, reportedly without scars, as well as its recent use in treating acne and blackheads, mung bean flour has found its way into some skin care cosmetics.

One word of caution. Those who cannot tolerate large amounts of fruits and vegetables should avoid eating too much mung bean for long periods.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including mung bean on pages 66-67. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

Astragalus

Astragalus, the root of Astragalus membranaceus (Fisch.) Bge. and other Astragalus spp., can be used raw or cured. Astragalus is a qi (energy) tonic, with healing, antiviral, antiinflammatory, antioxidant, immunomodulating, and diuretic properties. The raw version has traditionally been used most commonly for spontaneous/night sweating, edema, painful joints, chronic sores/abscesses, nonhealing wounds and ulcers. Cured astragalus has traditionally been used for general weakness, fatigue, lack of appetite, diarrhea due to spleen deficiency, rectal prolapse, and uterine bleeding. Other, more modern uses include colds and flu, diabetes, stomach ulcer, neurodermatitis, and AIDS.

Documented use of astragalus root in China dates back at least two thousand years. It is one of the major qi (energy) tonics, being used in countless formulas as well as in various soup mixes. Although the raw and cured roots are distinctly different entities, some of their uses often overlap. Most of the above listed properties and uses have a documented scientific basis, some more extensive than others.

The chemistry and pharmacology of astragalus have been extensively studied mainly by Chinese, Japanese, and European researchers. It contains many types of chemical components. The ones found to be pharmacologically active so far include polysaccharides, triterpene glycosides, and flavonoids, none of which alone account for the overall properties of astragalus. Other pharmacological effects not listed above include hypotensive, vasodilating, improvement of learning and memory, liver protectant, and increase in stamina.

Astragalus, in combination with other traditional Chinese herbs (e.g., licorice), is now widely used for its beneficial immunologic effects, especially in AIDS treatment by alternative health care physicians.

Astragalus is an herbal food with over two thousand years of safe use history. It contains a wide variety of both conventional (amino acids, minerals, etc.) and non-conventional (flavonoids, polysaccharides, triterpene glycosides, sterols, etc.) nutrients. It can serve as a source for both types of nutrients to help our body cope with the hardships of our modern lifestyle.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including astragalus on pages 5-6. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

Sour Jujube Kernel

Sour jujube kernel is the seed of Ziziphus spinosa Hu and Z. jujuba Mill. var spinosa (Bge.) Hu ex H.F. Chow. It has brain tonic, tranquilizing, body fluid secretory promoting, and excessive perspiration preventing properties. The most common traditional uses for sour jujube kernel are neurasthenia, insomnia, nightmares, night sweat, forgetfulness, palpitations, and thirst.

Sour jujube kernel is probably the most commonly used sedative herb in China for treating sleep-related problems such as insomnia and nightmares. Its first recorded use dates back two thousand years. Since then, it has become a major ingredient of Chinese sedative and hypnotic formulas, some of which are well known and can be obtained over the counter in Chinese herb shops throughout the world.

Sour jujube kernel is also used in soups and drinks for diet therapy. One recipe for rice soup in Yin Zhan Zhen Yao (a diet herbal published in 1330 A.D.) simply calls for cooking 100 g of rice to form a soup and then adding 15 g of roasted sour jujube kernel powder shortly before serving. It is said to be good for palpitations, insomnia, excessive dreams (nightmares) and tightness of the chest.

Sour jujube kernel contains a wide variety of chemical components, including flavonoids, flavonoid glycosides, triterpenes and triterpene saponin glycosides, alkaloids, sterols, fatty acids, cyclic AMP and cyclic GMP and others. Modern scientific studies have shown it to have strong sedative and hypnotic effects in both humans and in experimental animals (mice, rats, guinea pigs, cats, rabbits and dogs). As with most drug-oriented modern scientific studies on herbs, no one single active principle has been found. Rather, the flavonoid glycosides (spinosin, swertisin, and zivulgarin), alkaloids and the saponins (jujubosides A and B) have all been shown to be active. Perhaps that is the reason sour jujube kernel has been safely and effectively used for over two thousand years!

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including sour jujube kernel on pages 85-86. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

Magnolia Is Xinyi

Magnolia, also known as Xinyi, is the flower bud of Magnolia biodii L., M. denudata Desr. and other Magnolia spp. (Family Magnioliaceae). Properties of the magnolia bud include clears nasal cavity, antiinflammatory, antiallergenic, antihistaminic, antimicrobial (fungi, bacteria, viruses), muscle stimulant and relaxant, and local anesthetic. The most common traditional internal uses are for nasal congestion, common cold and associated headache, and runny nose. The most common traditional external uses are nasal decongestion, toothaches, and facial dark spots. Some more modern and recent uses are allergic rhinitus, chronic rhinitis, and paranasal sinusitis.

The magnolia flower bud looks like a pussywillow bud but when crushed it smells strongly of eucalyptus. It is readily available from any China Town herb shop. It is one of the most effective nasal decongestants I have ever come across.

I used to have a very bad case of hay fever, both in the spring and fall, all of which started during my third year as a graduate student in Ann Arbor, Michigan. I tried all kinds of over-the-counter and prescription drugs for hay fever. Some worked while others didn't. Those that worked caused drowsiness and made life equally miserable. Later, as my interest in Chinese herbal medicine was rekindled, I discovered magnolia flower and started using it. My hay fever was so bad that my nose was completely plugged at night, and I had to breathe totally through my mouth. When it got that bad, none of the modern nasal decongestants worked.

To make the tea, a handful of the buds (8 to 10) are crushed and steeped in boiling water and covered for about 5 minutes. After straining off the hairs, the tea is drunk. Incidentally, it tastes rather bad; only a koala would like it! A cup before bedtime got me through the night. To my amazement, after two seasons of use (once at night and once in the morning whenever I remembered), my hay fever was greatly relieved, to the point that I didn't need any more modern medications. That was a number of years ago. Now I only occasionally need magnolia. Skeptics may say I just happened to be outgrowing my hay fever the same time I started using magnolia flower. Maybe and maybe not. I was also skeptical at first after reading reports from China describing its use in treating rhinitis with amazing results. But the more I read about its history of use and modern studies on its various effects, the more I am convinced that magnolia flower indeed works.

The written record of magnolia flower being used to "clear the nasal cavity" dates back three thousand years. Although modern laboratory studies have discovered various active components (neolignans, lignans, alkaloids, volatile oil, flavonoids, etc.) in magnolia flower, scientists still cannot determine what accounts for its nasal decongestant effects. But as a former hay fever sufferer - and still one occasionally - I can only say "Who cares?" I am just glad that I can count on magnolia flower when I need it, even though it makes a horrible tea. To my colleagues and fellow scientists who happen to read this: It is not just the volatile oil that works.

Because of its antiinflammatory effects, extracts of magnolia flower are now used in certain cosmetics to relieve irritation or inflammation caused by certain cosmetic ingredients.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including magnolia flower on pages 63-64. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

DONG QUAI For Me Argentina

Danggui is the root of Angelica sinensis (Oliv.) Diels (Family Apiaceae). It is a blood tonic (purifies blood, promotes blood formation and circulation, and regulates menstrual flow), and it also moisturizes and lubricates the intestines. The most common traditional uses for danggui include menstrual disorders, (irregular menses, metrorrhagia, amenorrhea, cramps, pain, etc.), anemia, weakness due to loss of blood, insomnia, headache, constipation, boils and ulcers, and traumatic injuries. Modern uses include high blood pressure, rheumatism, arthritic pain, muscle pain, neuralgia, and shingles.

Chinese angelica is known in English under numerous names, including danggui, dong quai, tang kwei, tang kuei, dang qui, etc. Only two of these are the officially "correct" names, danggui and tang kuei. The former is based on the official Chinese pinyin transliteration system and is closest to the actual pronunciation in Chinese (Mandarin). The latter, tang kuei, is based on the older Wade-Giles transliteration system which is less accurate and is now only used in Taiwanese and other free-world publications which represent only a minor proportion of all Chinese publications.

With its first recorded use dating back two thousand years, danggui is perhaps the most widely used tonic in the world, especially among Chinese women. It is eaten in soups and popular dishes such as "danggui duck" and "danggui chicken". While growing up in a household of mostly women, I often ate these dishes. Although danggui is primarily for women, it can be consumed by men as well.

Since its recent introduction to the American health food market, danggui has increasingly gained popularity among American women for their menstrual problems. As it has a very strong and distinct odor, it is difficult for dishonest manufacturers and marketers to cut it too much with cheap and inert fillers. Consequently, unlike other expensive herbs (e.g., ginseng and aloe vera), danggui products can be identified by their unique fragrance. As a general rule, the stronger the odor, the better the product (at least for now, or until the shysters find a cheap synthetic odor to pass off as danggui).

Like other tonics, danggui acts very subtly in our body. It would be extremely difficult to prove its effectiveness one way or the other by modern clinical trials. But with over two thousand years of safe and beneficial use, who needs them? The only people who want clinical trials are the drug industry and associated government bureaucrats who stand to lose big financially if American women don't need drugs to take care of problems associated with menstruation.

Incidentally, you may have heard something about the Canadian government requiring a cautionary pregnancy label for danggui products. I have no idea where they obtained the data on which they based their decision, but I suspect it was based on misinformation as well as prejudice against herbal products. First, in laboratory studies, danggui has been shown to have both stimulatory and inhibitory effects on the uterus and other smooth muscles of animals. That should tell you that one can't treat a tonic herb like danggui as if it were a single synthetic chemical. Second, there is no record in the traditional Chinese literature warning against its use in pregnancy. On the contrary, it is well known for its "fetus-calming" properties and is sometimes prescribed along with other herbs to prevent abortion and to treat other pregnancy-associated conditions. My personal opinion is that some bureaucrat had confused lovage with the real danggui because the former is also known in China as "European danggui". Unlike danggui, lovage is not recommended for use during pregnancy.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including danggui, on pages 21-23. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

Capsicum

The fruit of Capsicum frutescens L., C. annum L. and their hybrids are commonly known as capsicum. They can also be referred to as red pepper, cayenne pepper, chili pepper or hot pepper (see our earlier post on hot pepper for more detail). Properties include rubefacient, stomachic, appetizer, carminitive, circulatory stimulant, gastrointestinal stimulant, general tonic, antiinflammatory, and analgesic. The most common traditional uses of this herb are as a digestive aid, flatulence, colic, cramps, diarrhea, and toothache (all internal uses). It is also used externally as a counterirritant in arthritis and rheumatism, chilblain, frostbite, sprains, hematomas, and poisonous snake bite.

Capsicum is rich in vitamins (A, C, beta-carrotene, etc.) and other nutrients. It is a favorite of Western herbalists who frequently use it in herbal formulas as a catalyst to enhance the effects of other herbs.

The major active constituent in capsicum is capsaicin, which has pain-relieving and antiinflammatory activities. It is also very irritating to mucous membranes and will cause intense pain when inadvertently rubbed into the eyes.

The traditional use of capsicum in treating arthritis and rheumatism now has a scientific basis in capsaicin, which is presently used in numerous external pain-reliving balms. The major drawback to these otherwise highly effective remedies is that extreme caution needs to be exercised in order to avoid accidental contact with mucous membranes, especially in and around the eyes.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including capsicum, on page 12. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

Eleuthero

Eleuthero is the dried root and rhizome of Eleutherococcus senticosus (Rupr. and Maxim.) Maxim. (Family Araliaceae). Properties include that of tonic, stimulant, adaptogenic, strengthens tendons and bones, removes rheumatism, invigorates blood and breaks up blood stasis, and diuretic. The most common traditional uses of this herb are rheumatism, arthritis, backache, edema, weakness of legs, impotence, and traumatic injuries. Modern uses include stress and low resistance to diseases.

Eleuthero, or ciwujia, is one of several wujias that have been used interchangeably for over two thousand years in China as a general tonic to treat various conditions. Although also called Siberian "ginseng" with tonic properties like ginseng and belonging to the same family, eleuthero contains active constituents that are quite different from those of ginseng. Thus, it does not contain the well-known saponin glycosides (called ginsenosides) which are the major active principles of ginseng. Instead, its active components (called eleutherosides) are glycosides of sterols, phenylpropanoids, coumarins, lignans and triterpenes. It also contains other nutrients such as vitamins (E, beta-carrotene, etc.) and polysaccharides, among others.

As typical in research on tonics, bits and pieces of scientific evidence have shown eleuthero to have broad biological effects, including hypoglycemic, antiinflammatory, diuretic, estrogenic, gonadotropic, antihypertensive, antioxidant, immunomodulating, antitumor, antiedema, stress-resistant, etc. Although some of the activities have been attributed to certain eleutherosides and polysaccharides in eleuthero, the fact remains that we still don't know how and why eleuthero works. Instead of looking for a single chemical hoping it will give us the key to eleuthero's secrets, we should be evaluating the whole herb. The problem is that, based on the current system of drug research support, no drug company or government agency would be interested in supporting work which is not on a single patentable chemical. Well-known herbs and formulas cannot be patented and without a patent, the financial supporter or its associates and friends cannot make big money.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including eleuthero on pages 24-25. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.

Red Sage or Danshen

Note: The topic of today's post, danshen, is not to be confused with dangshen (or codonopsis) from last week.

Red sage (known as danshen in Chinese) is the root and rhizome of Salvia miltiorrhiza Bge. (Family Labeatae). Danshen activates blood, removes blood stasis, promotes menses, relieves pain, reduces fever, and is a calmative. The most common traditional uses of this herb are for blood circulation problems, angina pectoris, palpitations, tight chest, irregular menses, menstrual pain, amenorrhea, metrorrhagia, leukorrhagia, abdominal pain, abdominal mass, insomnia, painful and stiff joints, skin sores and ulcers. More modern uses include chronic hepatitis, coronary heart disease, high blood pressure, stroke, skin diseases (psoriasis, acne, eczema, scleroderma, neurodermatitis, etc.).

The first recorded use of danshen dates back at least two thousand years. Considered one of the major huo xue hua yu (activating blood circulation to disperse stasis) herbs, it is normally used in teas, wines, and sometimes in soups along with rice or other foods/herbs. Modern scientific studies have confirmed many of its traditional properties and uses: cardiovascular, anticoagulant, antibacterial, antiinflammatory, antioxidant, sedative, antiatherosclerotic, antitumor, etc. Its major active ingredients include several tanshinones (phenanthrene diketones), plant acids (salvianolic acid, danshensu, oleanolic acid, etc.) and diterpenoids (miltirone, salvinone); it also contains vitamin E.

Although traditionally used mainly to benefit the cardiovascular system, danshen and the isolated tanshinones have recently been successfully used in treating acne, psoriasis, eczema and other skin conditions.

Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including danshen on page 74. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.