The TCM herb "hong qu" which in english is "red yeast rice", is categorized within the "herbs that invigorate blood" functional grouping. It is thought to enter the large intestine, liver and spleen channels and exhibits acrid, 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:
Tonifies the spleen and stomach for a range of digestive issues, indigestion with undigested food in the stool, clinically shown to be beneficial in lowering cholesterol levels, limiting the development of diabetes.
In TCM terms it also invigorates the blood and eliminiates stasis - this generally aids a range of cardiovascular issues.
Hong Qu has some precautions to be considered (see our precautions list).
A single herb is not often thought of as an empirical way to influence a TCM diagnostic pattern. Hong Qu, however, is a strong candidate to be considered when needing to influence blood stagnation and/or spleen qi deficiency.
Hong Qu may potentially be used, in coordination with a well tailored formula (in most cases), to influence the following conditions: cardiovascular issues, cholesterol, diabetes type ii and/or hyperlipidemia
As noted above, hong qu is within the herbs that invigorate blood functional group. All the herbs in this category are listed below.
(truncated intro "... for blood stasis - pain, abscesses and ulcers, abdominal masses. )".