Pregnant or nursing women should consult their health care provider before taking any supplement.
SI WU TANG WAN is intended for those who are familiar with Traditional Chinese Medicine. TCM is powerful and reliable, but it can be complex. Self-diagnosis and self-treatment aren't recommended for chronic, recurring, or serious illness. Best to Find a Local Practitioner or Start an E-mail Consultation now.
SI WU TANG Dosage and Administration
Tablets: 4 tablets 2 to 3 times daily with or before meals. Or as prescribed.
Granules: 2-4 grams, taken 2-3 times a day, best on an empty stomach
Whole Herbs: Using a container made of ceramic, glass, or stainless steel (no aluminum, iron or copper) boil 1 packet of herbs in 2-quarts of water or until 2 cups of medicine remain. Strain herbs; save and refrigerate for a second boiling. Drink 1 cup in the AM. And 1 cup in the PM. If desired, repeat the following day, using the saved herbs from the refrigerator.
Tips on Boiling Chinese Herbal Decoctions
Commonly, Chinese herbs are boiled for 20 - 60 minutes, the dregs are strained out and the "tea" is taken warm or at room temperature. Use the pot lid to regulate the amount of water evaporation, being careful not to boil out all the water. Herbs that have been 'burned' should be discarded.
Boiling times are determined by the composition of the formula. Flower and leaf will yield medicine in 5 -20 minutes. Branches take 10-30 minuted. Roots take 30 to 60 minutes; Shells, minerals, and expensive roots like ginseng, should be slow boiled for 40-60 minutes before other herb are added to the boiling liquid. A few herbs which contain volatile oils, like mint or tangerine peel, must be quick-boiled for only 1-5 minutes to retain these constituents, so these herbs are added to the boiling mixture just prior to completion. There are a number of herbs, like tree saps, that are dissolved in the strained decoction and are not boiled.
How to Drink Your Herbs
The potent tastes and odors of Chinese herbs are well known. If you find the odor too strong (for you or for those who live with you), ventilate the kitchen with a fan while boiling the herbs. If you find the taste unpleasant, be sure to hold your nose while drinking the herbs. Chewing raisins or something sweet immediately after drinking the herbs will generally eliminate aftertastes.
SI WU TANG's Ingredients
Shu Di Huang
Rehmannia root (Steamed)
Dang Gui (Shen)
Peony root (White)
SHU DI HUANG, BAI SHAO, and DANG GUI strongly tonify the blood. SHU DI strengthens both blood and Yin of the Liver and Kidneys and helps to build the JING (essence). BAI SHAO moistens and nourishes the Liver, which regulates the flow of QI. Since pain results from poor flow, you'll find BAI SHAO used in many pain formulas.
DANG GUI both tonifies and vitalizes the blood, and CHUAN XIONG also very gently vitalizes the blood. It is one of only a few vitalizing herbs gentle enough to use during pregnancy. Blood moving herbs are needed to prevent blood stagnation, which can occur when the Blood is strengthened, but not vitalized (moved).
What’s the Difference Between, PIAN, WAN, TANG, SAN, SHUI and GAO?
PIAN = Tablet (modern looking pill)
WAN = Pill (old-style or handmade pill, or black teapill)
TANG = Water Decoction (boiled whole herbs)
SAN = Powder (milled or granulated)
SHUI = Tincture (extract with alcohol or other solvent)
GAO = Paste (topical unguent or plaster)
These statements have not been evaluated by the US Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.