Seafood Intoxicationaccording to TCM
Symptom families: Gastrointestinal Infections, Toxicological Conditions
TCM Herbs for Seafood Intoxication
- By Herb Category
- Herbs that clear heat and relieve toxicity
- Warm/Acrid herbs that release the exterior
Herbs that clear Heat and relieve Toxicity
Seafood intoxication can be treated by these herbs if it arises from internal heat and toxic accumulations, aiding in detoxification and cooling the body.
One such herb is Chinese White Olives (Qing Guo), which is directly recommended for seafood intoxication.
Other herbs of this category are listed in the table below.
"Herbs that clear Heat and relieve Toxicity" recommended for seafood intoxication
| Herb | Formulas they belong to (if applicable) |
|---|---|
| Chinese White Olives (Qing Guo) | Not applicable |
| Japanese Cherry Barks (Ying Pi) | Not applicable |
| Wax Gourd (Dong Gua) | Not applicable |
Warm/Acrid herbs that release the Exterior
Seafood intoxication can be treated by these herbs when there is a need to dispel external cold and warm the body, especially in cases where there is insufficient Yang energy internally.
One such herb is Fresh Ginger (Sheng Jiang), which is directly recommended for seafood intoxication.
Other herbs of this category are listed in the table below.
"Warm/Acrid herbs that release the Exterior" recommended for seafood intoxication
| Herb | Formulas they belong to (if applicable) |
|---|---|
| Fresh Ginger (Sheng Jiang) | Not applicable |
| Perilla Leaves (Zi Su Ye) | Not applicable |