- Treatment with the use of ingredients in TCM – zhong yi. History of development, bibliography.
- Medicinal raw materials in TCM. Location, collection rules, types and purposes of processing.
- Properties and nature of TCM ingredients. “Five tastes” and “four characters.” A systematic approach to the classification of ingredients. Theory of holism and “resonance theory”. Principles of unity in nature.
- Force of action of the ingredients.
- Ways and mechanisms of action of ingredients.
- Tropism to the meridians.
- Principles of combination of ingredients.
- Dosage of ingredients in recipes.
- Modern classification of TCM ingredients by their mechanism of action. The key value of certain ingredients in recipes.
- Carrying out some parallels between the action of Western and Chinese medicines.
- Ingredients inducing sweat (“opening the outer”):
– sharp and warm
– sharp and cold
- Ingredients that remove heat:
– cleansing heat and fire
– removing heat and dehumidifying damp
– cleansing heat and cooling blood
– removing empty heat
- Laxative ingredients:
– strong (“cold”) laxatives
– Moisturizing laxatives
– “nourishing” laxatives
- Ingredients that remove the wind and dampness
- Aromatic, damp-moving medicines
- Ingredients removing damp by diuresis
- Medicines warming up inside
- Ingredients that move qi
- Medicines that improve digestion
- Medicines that drive out parasites
- Ingredients that stop blood
- Ingredients moving blood and clean up blood stasis
- Ingredients removing phlegm, stop coughing, calming choking:
– removing phlegm
– stop coughing, calming asthma
- Medications that soothe the “spirit”
- Medications that soothe the liver and calming the wind
- “Reviving” medicines (awakening consciousness)
- Nourishing medicines:
– adding qi
– adding yang
– adding blood
– adding yin.
- Astringent ingredients
- Medications that induce vomiting