The TCM herb "kun bu" which in english is "kelp", is categorized within the "herbs that cool and transform phlegm heat" functional grouping. It is thought to enter the kidney, liver and stomach channels and exhibits cold (han) and salty (xian) 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:
Kun Bu may potentially be used, in coordination with a well tailored formula (in most cases), to influence the following conditions: edema
While it may not always be included depending on the manufacturer or herbalist making the formula, kun bu is generally included in the following 1 formula:
For high cholesterol, generally focuses on strengthening metabolism, transforming dampness, tonifying spleen qi, and mildly moving blood stasis in Chinese Medicine terms.
As noted above, kun bu is within the herbs that cool and transform phlegm heat functional group. All the herbs in this category are listed below.
(truncated intro "... used for phlegm-heat and dry-phlegm patterns - coughs, scrofula, goiters (stagnant phlegm-fire in the channel), convulsions. )".
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