柴胡加龙骨牡蛎汤
The Prescription of 柴胡加龙骨牡蛎汤
Ingredients
- Chai Hu 12 g,
- Huang Qin 4.5 g,
- Sheng Jiang 4.5 g,
- Ren Shen 4.5 g,
- Qian Dan 4.5 g,
- Gui Zhi 4.5 g,
- Mu Li 4.5 g,
- Long Gu 4.5 g,
- Ban Xia 6 g,
- Da Huang 6 g,
- Da Zao 6 dates,
- Fu Ling 4.5 g.
Explanation
Long Gu, Mu Li and Qian Dan: Relieving convulsion and inducing tranquilization.
Fu Ling: Inducing tranquilization and promoting diuresis.
Sheng Jiang and Ban Xia: Harmonizing the stomach and directing qi downward.
Da Huang: Purging heat.
Ren Shen and Da Zao: Replenishing the Qi of the middle-Jiao.
Chai Hu: The principal drug, being bitter and pungent in flavor and slightly cold in nature, clearing away heat through the superficies of the body to relieve exterior syndrome.
Huang Qin: Working together with Chai Hu to clear away heat and mediate Shaoyang and expel pathogens in it.
Gui Zhi: Expelling pathogenic factors from the muscles and skin by means of diaphoresis, warming the channels to dispel pathogenic cold.
The Effect of 柴胡加龙骨牡蛎汤
Effect
Disperse pathogenic factors and clear heat, relieve convulsion and induce tranquilization.
Indications
Epilepsy, psychoneurosis, maniers disease and hypertension.
Administrations
Decoct in water for oral dose to be taken twice.