Ban Xia Bai Zhu Tian Ma Tang

Ingredients: Bai-zhu atractylodes rhizome (bai zhu), Pinellia rhizome (ban xia),Gastrodia rhizome (tian ma), Cang-zhu atractylodes rhizome (cang zhu), Tangerine dried rind of mature fruit (chen pi), Asian ginseng root (ren shen), Asian water plantain rhizome (ze xie), Poria sclerotium (fu ling), Mediated leaven (shen qu), Barley dried germinated ripe fruit (mai ya), Astragalus root (huang qi), Phellodendron stem bark (huang bo), Ginger rhizome (gan jiang).

Source:

• Treatise on the Spleen and Stomach (Pi Wei Lun, 1249)

How it works:

• Strengthens spleen
• Dispels dampness
• Transforms phlegm
• Extinguishes internal wind

Clinical Applications:

• Spleen and stomach qi deficiency
• Wind phlegm
• Stagnant qi
• White, greasy tongue coating

This classic herbal combination was developed by the 13^th century physician Li Gao and was traditionally used to treat headaches and vertigo. Today, Ban Xia Bai Zhu Tian Ma Tang is used to address a deficiency in spleen and stomach qi and resolve wind phlegm by dispelling excess dampness, extinguishing internal wind, and transforming phlegm.

Main Ingredient(s):

In this formula, Pinellia Rhizome transforms phlegm, dries dampness, and descends rebellious qi, while Gastrodia extinguishes internal wind, subdues rising liver yang, and disperses wind-damp bi.