The TCM herb "lai fu zi" which in english is "radish/turnip seeds", is categorized within the "herbs that relieve food stagnation" functional grouping. It is thought to enter the lung, spleen and stomach channels and exhibits acrid, neutral (ping) and sweet (gan) 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:
Lai Fu Zi has some precautions to be considered (see our precautions list).
While it may not always be included depending on the manufacturer or herbalist making the formula, lai fu zi is generally included in the following 2 formulas:
Epigastric and or abdominal fullness or painful distention after meals. Acid reflux, belching, vomiting with possible aversion to food due to food stagnation. This formula can also be used for acut…
As noted above, lai fu zi is within the herbs that relieve food stagnation functional group. All the herbs in this category are listed below.
(truncated intro "... food stagnation often arises from emotional disturbances which cause the qi and/or blood to stagnate, improper dietary habits, phlegm, heat, and/or cold disorders. hot/cold types: hot: bad breath, distention, preference for cold food/dr…)".