Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.
Preparation: Remove impurities, wash and dry. Crush before use.
Dosage: 6 - 12 grams
Main actions according to TCM*: Warms the digestion and unblocks Food Stagnation. Reverses Rebellious Lung Qi and transforms Phlegm
Contraindications*: This herb should not be used by those who suffer from Deficient Qi.
Source date: 1856 AD
Number of ingredients: 3 herbs
Formula key actions: Directs the Qi downward. Transforms Phlegm. Reduces harbored food.
Lai Fu Zi is a king ingredient in San Zi Yang Qin Tang. Like the name indicates, it means it has more power than other ingredients in the formula.
Source date: 1481 AD
Number of ingredients: 7 herbs
Formula key actions: Reduces food stagnation. Harmonizes the Stomach.
Lai Fu Zi is a deputy ingredient in Bao He Wan. This means it helps the king ingredient(s) treat the main pattern or it serves to treat a coexisting pattern.
In Bao He Wan, Lai Fu Zi reduces the accumulation of Phlegm from stagnant grains and at facilitating the flow of Qi.
In Traditional Chinese Medicine (TCM), Lai Fu Zi belongs to the 'Herbs that relieve Food Stagnation' category. These herbs typically possess digestive and Food moving properties as they relate to the Stomach and Spleen. Some of these herbs are high in digestive enzymes and have varying specific abilities to help with the digestion of food.
Furthermore Lai Fu Zi is Neutral in nature. This means that Lai Fu Zi typically doesn't affect the balance in your body. Balance between Yin and Yang is a key health concept in TCM. Eating too many "Hot" (Yang) ingredients can lead to an imbalance whereby one has a Yang Excess. The inverse is true as well: too many "Cold" (Yin) ingredients can lead to a Yin Excess. The Neutral nature of Lai Fu Zi means that you don't have to worry about that!
Lai Fu Zi also tastes Pungent and Sweet. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Pungent ingredients like Lai Fu Zi tends to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food. On the other hand Sweet ingredients tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Lai Fu Zi is thought to target the Lung, the Spleen and the Stomach. In addition to performing respiration, the Lungs are thought in TCM to be a key part of the production chain for Qi and the Body Fluids that nourish the body. The Spleen on the other hand assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine.
Capsules consisting of Radish seeds are safe in treating hypertension grade I and II with no adverse reaction.1
1. Yu XD, Zhou WQ, Cui L. ( 2003). Hypotensive action of luohuo capsule and its effect on plasma adrenal medullin and tissue factor pathway inhibitor. Zhongguo Zhong Xi Yi Jie He Za Zhi. , 23(9):668-72.
Lai Fu Zi is also eaten as food.