The TCM herb "mai ya" which in english is "barley sprout, malt", is categorized within the "herbs that relieve food stagnation" functional grouping. It is thought to enter the liver, spleen and stomach channels and exhibits 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:
While it may not always be included depending on the manufacturer or herbalist making the formula, mai ya is generally included in the following 2 formulas:
For spleen qi deficiency with damp heat accumulation in the lower. The spleen system is effectively the western version of the digestive system. The spleen is responsible for extracting the energy …
As noted above, mai ya 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…)".