Description
Xiang Sha Liu Jun Zi Wan is indicated in cases of Spleen and Stomach Qi deficiency with damp-cold stagnation affecting the middle jiao (middle burner). Signs and symptoms may include reduced appetite, abdominal fullness, bloating after eating, feeling of going to throw up, or loose stool.
Xiang Sha Liu Jun Zi Tang is a phenomenally effective formula for supporting the digestion.
By examining the origin of Xiang Sha Lui Jun Zi Tang, we can understand its basic function of tonifying the Qi energy and its particular strength at expelling damp, transforming phlegm and alleviating abdominal discomforts.
Xiang Sha Liu Jun Zi Wan is considered a modification of Liu Jun Zi Tang (Six Gentleman Decoction). Mu Xiang (Aucklandia) and Sha Ren(Cardamom seed) are added to the base formula. Both Chinese herbs aromatically transform dampness and promote the movement of Qi, respectively. They are warming in nature and reinforce the base formula’s effect of strengthening the Qi of the middle jiao. Mu Xiang specifically resolves stagnant Qi of the Spleen, Stomach and Intestines, thereby alleviating abdominal discomfort.
Liu Jun Zi Tang itself is a modification of Si Jun Zi Tang (Four Gentleman Decoction). The “four gentlemen” of Traditional Chinese herbology are Ren Shen (Ginseng) or Dang Shen (Codonopsis root), Bai Zhu (Atractylodes rhizome), Fu Ling (Poria) and Zhi Gan Cao (Processed Licorice). These herbs are fairly mild and harmonious when combined and are frequently used in Qi tonifying formulas. Bai Zhu and Fu Ling not only tonify Qi but also dispel dampness and phlegm which often result from long-standing Spleen Qi deficiency. Si Jun Zi Tang becomes Liu Jun Zi Tang with the addition of Chen Pi (Tangerine peel) and Ban Xia (Pinellia tuber) which constitute Er Chen Tang and transform dampness and phlegm more aggressively.
Xiang Sha Lui Jun Zi Tang combines the properties of this family of formulas to effectively deal with Spleen and Stomach Qi deficiency which has lead to cold-damp stagnation affecting the middle jiao.
