The role of wine in traditional Chinese medicine, Chinese wine is a kind of health wine, with pure grain wine as the key raw material. Wine culture is very popular in China, and it also has health-preserving effect on human body. Many people like wine very much, so let's share the role of wine in Cuba and Chinese medicine.
The role of wine in Chinese medicine 1 Chinese medicine has a close relationship with wine. Before the appearance of wine, people were sick, and they often looked for "wizards" to cure diseases. Later, with the development of Chinese medicine, wine gradually retreated to become an auxiliary material of Chinese medicine. There is a saying in Huangdi Neijing, the earliest classic of Chinese medicine in China: "Since ancient times, the soup of saints has been fermented for ear use". It can be seen from this sentence that wine, a fermented product, is the earliest Chinese medicine.
Speaking of wine culture, China people have a long history of drinking. No matter ancient or modern, whenever there is a big event, China people will inevitably have wine on the table! As we all know, wine was used as a medicine in early China. Later, the medicine was directly soaked in wine, forming a unique therapy. However, medicinal liquor has been effectively developed in various dynasties in China.
Chinese medicine has a close relationship with wine. There is a saying in the history of traditional Chinese medicine that "medicine originates from wine". The word "one" is written as "one", and the word "you" in the lower part represents wine in ancient Chinese. Moreover, wine itself is blindly Chinese medicine. It is one of the oldest drugs in the world, and Chinese medicine has a long history of treating diseases with wine. There is a saying in Huangdi Neijing, the earliest classic of Chinese medicine in China: "Since ancient times, the soup of saints has been fermented for ear use". It can be seen from this sentence that wine, a fermented product, is the earliest Chinese medicine.
Before the appearance of wine, people were sick, and they often looked for "wizards" to cure diseases. Because of the brewing and drinking of wine, our ancestors found that this liquid can dredge blood vessels, dispel dampness, warm the stomach to keep out the cold, stimulate appetite, expel wind and reduce qi, and even stop waist and knee pain, exercise medicine and kill all kinds of evil spirits, so the role of wine in medical treatment quickly replaced witchcraft. Later, with the development of Chinese medicine, wine gradually retreated to become an auxiliary material of Chinese medicine.
In Chinese medicine, there are many prescriptions that use wine. For example, the decoction of roasted licorice contained in Zhang Zhongjing's Treatise on Febrile Diseases is a famous prescription for treating palpitation and pulse generation by decocting nine kinds of traditional Chinese medicines such as roasted licorice with sake and water. There is also a prescription in synopsis of the golden chamber called Trichosanthes kirilowii. Its ingredients are Trichosanthes kirilowii and white wine, which are cooked together and taken at different temperatures. Its main function is to dilate blood vessels, resist hypoxia, inhibit arrhythmia and protect ischemic myocardium. In addition, there is red and blue wine, which can achieve the effect of promoting blood circulation and relieving pain by "frying red and blue wine and white wine to half of white wine, removing slag and waiting for temperature".
After the wine is boiled, intoxicating ingredients will evaporate, leaving behind substances that can dredge meridians and promote blood circulation. In the process of decocting medicine, wine is easy to denature. So when decocting medicine, it is one thing to boil the medicine into wine, and it is another to add wine to the medicine. Generally speaking, wine plays the role of a panacea in the processing of traditional Chinese medicine. Alcohol is weak, and after Chinese medicine is decocted with wine, it can drive the medicinal properties to rise, such as Scutellaria baicalensis Georgi; After wine decoction, the medicinal properties are concentrated in the upper part of human body. On the contrary, if the medicinal salt is fried, the medicinal properties will be concentrated below, which will play the role of kidney meridian. To enter the liver meridian, fry it with vinegar. This is the process of traditional Chinese medicine processing, using different substances to make the medicinal properties play a role in different parts of the human body.
The role of wine in traditional Chinese medicine. How many kinds of wine are there in the prescription?
There are four kinds of "wine" involved in Treatise on Febrile Diseases and Synopsis of the Golden Chamber, namely bitter wine, sake, white wine and wine. For bitter wine, the traditional Chinese medicine community is relatively consistent at present, and most of them think it is vinegar today. With regard to liquor and sake, Professor Hao Wanshan thinks that liquor is an aged rice wine brewed in winter and matured in spring, also known as "old wine", in journal of traditional chinese medicine 199 1 5th issue. Sake is rice wine brewed in winter and matured in summer, which is older and purer than white wine. In other words, liquor and sake were both rice wine in the Han Dynasty, but the brewing time was different. In Treatise on Febrile Diseases and Synopsis of the Golden Chamber, except for bitter wine, sake and white wine, there are provisions that only refer to "wine". Most experts think that sake or white wine can be used as appropriate for "wine" without special indication. However, some doctors believe that the "wine" in the classic prescription is also targeted. For example, the "wine" in "Red and Blue Flower Wine" and "Summer Rain and Snow Soup" did not specify what wine to use, but should be the current "yellow rice wine".
Second, what is the degree of wine in the prescription?
According to expert research, only distillation can produce high-alcohol liquor. The earliest distilled liquor in China began in Yuan Dynasty, and was called Huojiu and Araghi in Compendium of Materia Medica. Zhang Zhongjing lived in the late Han Dynasty. Sake and liquor in Han Dynasty were naturally fermented after pressing. After the alcohol concentration reaches 20%, it is difficult for yeast to continue fermentation, so the alcohol degree in Han Dynasty is between several degrees and more than ten degrees, not more than 20 degrees. Therefore, when using the classic prescription to use wine as medicine, we should follow Zhongjing's original intention and use low-alcohol wine, which is safe and effective, and should not use high-alcohol wine.
3. How to use the wine in the classic prescription?
First, it is used for drug processing: for example, rhubarb in Dachengqi decoction, Xiaochengqi decoction and Zhu Fei decoction is washed with "wine".
Second, it is used as a solvent for decocting drugs: for example, roasted licorice soup is decocted with seven liters of sake and eight liters of water; Another example is Danggui Sini soup plus Evodia rutaecarpa ginger soup, with six liters of water and six liters of sake.
Third, as a medicinal ingredient: such as bitter wine soup. The decocting method of bitter wine soup is quite special. Pinellia ternata is the main medicine, bitter wine and egg white are the decocting solvents, and the eggshell is fried on the knife ring for three times. It can be seen that bitter wine has the functions of resolving phlegm, healing sores and relieving sore throat.
The role of wine in traditional Chinese medicine 3 wine is usually used as a drink at banquets, but it has been used in medicine for a long time.
As early as more than 2,000 years ago, five of the thirteen prescriptions in Huangdi Neijing treated diseases with wine, such as "fermented grains" in Su Wen's Tang Lao Zao Lun, "left corner fermented grains" in Su Wen's Miao Ci Lun and "chicken vector fermented grains" in Su Wen's belly Lun.
"Typhoid pulse knot generation, palpitation, fried licorice soup"
Zhang Zhongjing recorded more wine prescriptions in Treatise on Febrile Diseases on the basis of Neijing in the later Han Dynasty. For example, "Treatise on Febrile Diseases and Syndrome Differentiation of Taiyang Diseases" contains: "Exogenous heat pulse, palpitation, licorice soup as the main prescription". Licorice soup is fried with sake and water. Sake is the old fragrance of rice wine, and wine is used to promote pulse. Over the years, when I was in the clinic, I made many comparisons between the fried licorice soup with wine and without wine, and felt that the curative effect was really different.
For example, Yao Jinxiu of Li Sheng Brigade suffers from palpitation and pulse knot. I used roasted licorice soup. I didn't ask for wine at first, and the effect was not obvious. Later, I asked him to add some wine when frying, and the effect was obvious after eating it. It can be seen that the prescription is rigorous and the compatibility is accurate. If you don't add wine to this recipe, the effect will be slow.
Choose and use appropriately, don't stick to it.
Another example is "Treatise on Febrile Diseases and Treatment of Jueyin Diseases", which says: "Danggui Sini Decoction is the main treatment for those with cold hands and feet and rapid pulse. If people have long-term cold, it is advisable to add Evodia rutaecarpa and angelica ginger soup. " This prescription, boiled with sake, has long helped herbs to promote blood circulation and dispel cold. Another example is the Synopsis of the Golden Chamber, Syndrome and Treatment of Chest Obstruction, Heartache and Pulse Shortness: "Chest obstruction, wheezing, expectoration, chest and back pain, shortness of breath, deep pulse in the mouth, tight number, including strangulation, are mainly caused by wine and soup." "If you can't lie down because of chest pain and heartache, take Gualou Scallion Pinellia Decoction as the main ingredient." Both of them use white wine as medicine. According to Fang and Taiwan Province's secret, liquor is the first ripening of rice wine, and rice wine is today's mash. The liquor sold in the market now, also called shochu, is very inconsistent in clinical application. Some are sorghum wine, and some are Shaoxing wine. However, in the use, we should choose and use it appropriately according to different conditions such as illness, physique and nature, and we should not stick to it.
Gualou Scallion and Pinellia Decoction
When I was studying medicine, I met an elderly patient one day when I was on clinical probation with my teacher. Sudden chest tightness, severe heartache, shortness of breath, inability to lie down, sweating profusely, cold hands and feet, and serious illness. According to the pulse condition, the tongue coating is self-tired, so the teacher immediately asked the patient if he would drink. Say "yes".
The teacher immediately prescribed six yuan for Fructus Trichosanthis, four yuan for Bulbus Allii Macrostemonae, five points for Rhizoma Pinelliae and San Qian, five points for Radix Aconiti Lateralis, five points for Rhizoma Zingiberis, and four liang of white wine, and instructed my family members to add some water to take it quickly, and taught me that this is also the syndrome of chest pain and heartache contained in Synopsis of the Golden Chamber.
The prescription is Gualou Congbai Banxia Decoction. Among them, liquor is an essential medicine, because it is hot, which can dredge blood vessels, help drugs and make blood vessels unobstructed, so the general principle is painless. The next day, his family invited him for a follow-up visit. Yun's heartache gradually stopped after taking the medicine, and she was able to lie down last night and asked for a follow-up visit.
In this way, I believe that the teacher is familiar with the classic prescriptions and deeply understands the essence of Zhongjing's prescription.