The TCM herb "dan dou chi" which in english is "prepared soybean", is categorized within the "herbs that release the exterior wind heat" functional grouping. It is thought to enter the lung and stomach channels and exhibits bitter (ku), cold (han), sweet (gan) and warm (wen) taste/temperature properties.
Dosages and preparations will vary according to each individual and the overall approach of a formula, but generally this herb has the following dosage and/or preparation guidelines:
Of many possible clinical applications, it may be considered to influence the following issues/symptoms:
Dan Dou Chi has some precautions to be considered (see our precautions list).
Our clinical staff have made the following notes, regarding dan dou chi:
While it may not always be included depending on the manufacturer or herbalist making the formula, dan dou chi is generally included in the following 1 formula:
As noted above, dan dou chi is within the herbs that release the exterior wind heat functional group. All the herbs in this category are listed below.
(truncated intro "... many are acrid and warm severe fever with mild chills and sore throat. some are good for venting rashes or wind-heat eye problems. )".