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One of the Chinese herbs most familiar to Americans is ginseng. It has a reputation which includes increasing sexual prowess and athletic performance. In some circles, it is considered a strong stimulant and something to be avoided in conditions of anxiety and heart hyperactivity. Because it is a "warm" or even "hot" herb, depending on its grade, the wrong conclusion about its use in Cold Snap and Stomach Chi may be reached. Looking at the list of ingredients, some may say, "No, I can't take this formula. It's way too 'hot' for me. It has ginseng in it, and I’m already a 'hot' person." This somewhat simplistic view of Oriental herbology lacks the insight of the concept of synergy. The power of the ginseng in Cold Snap and Stomach Chi lies in the synthesis between it and the other ingredients which produce effects that the individual herbs do not produce by themselves. In a balanced formula, any unwanted negatives that the individual herb inherently produces will be reduced. In Cold Snap, for instance, ginseng is not excessively stimulating. It does not have the extreme stimulating action it would have if taken by itself. Balanced with other herbs, it is led to the areas of the body/mind system that need strengthening, and the areas that can be overheated are cooled and guarded against the build-up of toxins. Existing toxins are routed out of the system and are eliminated. Some of the other herbs involved in the above-mentioned processes are lonicera, forsythia, arctium, platycodon, and schizenopeta. Some are actually downward-moving herbs and others by their action moderate or harmonize the formula thereby creating balance. Ginseng, in this context, will not cause anxiety (upsurging) but usually will produce a strengthening and calming sensation. The non-toxic root used in Cold Snap and Stomach Chi is white, processed, Chinese ginseng. Undamaged roots with large branches, a long stem base, yellowish skin, and fine but pronounced wrinkles are the best. Processed means that it has been cooked, skimmed, recooked, and then vacuum dried. Its taste is sweet and slightly bitter. |
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