Difference between revisions of "Kang Ning Wan"

Revision as of 10:49, 12 October 2014

Ingredients

• Fu Ling (Poria Hoelen Tuckahoe) Poria cocos Sclerotium
• Yi Yi Ren (Job's-tears Seed) Coix lacryma-jobi Semen
• Ju Hua (Chrysanthemum Flower) Chrysanthemum morifolium Flos
• Mu Xiang (Costus Root) Saussurea lappa Radix
• Bai Zhi (Fragrant Angelica Root) Angelica dahurica Radix
• Ge Gen (Kudzu Root) Pueraria spp. Radix
• Huo Xiang (Guang) (Patchouli Herb) Pogostemon cablin Herba
• Cang Zhu (Cang-zhu Atractylodes Rhizome) Atractylodes spp. Rhizoma
• Hou Po (Magnolia Bark) Magnolia officinalis Cortex
• Shen Qu (Fermented Leaven) Massa fermentata medicinalis
• Gu Ya (Germinated Rice) Oryza Sativa L.
• Tian Hua Fen (Trichosanthes Root) Trichosanthes kirilowii Radix
• Ju Hong Pi (Tangerine Rind) Citrus reticulata Exocarpium
• Bo He (Chinese Mint) Mentha spp. Herba

Special Precautions of Kang Ning Wan

Actions

Clearing dampness from Stomach and Spleen.

Benefits and uses of Kang Ning Wan are

• Acute stomach upset
• acidity
• motion sickness
• Food stagnation or summer wind-damp invasion
• presenting with abdominal distention and pain
• Nausea that is worse after eating
• Gas and bloating after meals
• Belching with a sour or foul taste
• Heartburn
• Bad breath
• Acid regurgitation
• Vomiting undigested food
• Poor appetite or aversion to food
• Foul smelling gas

Selected Products