Food poisoning from seafood according to Chinese Medicine
The information provided here is not a replacement for a doctor. You shouldn't use it for the purpose of self-diagnosing or self-medicating but rather so you can have a more informed discussion with a professional TCM practitioner.
The five Chinese Medicinal herbs most likely to help treat food poisoning from seafood
Why might Wax Gourd (Dong Gua) help with food poisoning from seafood?
Because it is a herb specifically indicated to treat food poisoning from seafood as can be seen on Wax Gourd's page.
Wax Gourd is a Cool herb that tastes Sweet. It targets the Bladder, the Gallbladder and the Lung.
Its main actions are: Clears Heat and dispels toxicity. Promotes the generation of Fluids. Removes phlegm and promotes urination.
Why might Chinese White Olive (Qing Guo) help with food poisoning from seafood?
Because it is a herb specifically indicated to treat food poisoning from seafood as can be seen on Chinese White Olive's page.
Chinese White Olives is a Neutral herb that tastes Sour and Sweet. It targets the Stomach and the Lung.
Its main actions are: Clears Heat and dispels toxicity. Dissipates nodules and swollen glands. Retains bodily Fluids and encourages their production.
Why might Perilla Leaf (Zi Su Ye) help with food poisoning from seafood?
Because it is a herb specifically indicated to treat food poisoning from seafood as can be seen on Perilla Leaf's page.
Perilla Leaves is a Warm herb that tastes Pungent. It targets the Lung and the Spleen.
Its main actions are: Relieves the Exterior and disperses Cold. Promotes the circulation of Spleen and Stomach Qi. Calms a restless fetus. Detoxifies seafood poisoning
Why might Japanese Cherry Bark (Ying Pi) help with food poisoning from seafood?
Because it is a herb specifically indicated to treat food poisoning from seafood as can be seen on Japanese Cherry Bark's page.
Japanese Cherry Barks is a Cool herb that tastes Bitter and Sour. It targets the Lung.
Its main actions are: Clears Toxicity, expels pus and relieves fevers. Descends Lung Qi and stops coughing.
Why might Fresh Ginger (Sheng Jiang) help with food poisoning from seafood?
Because it is a herb specifically indicated to treat food poisoning from seafood as can be seen on Fresh Ginger's page.
Fresh Ginger is a Warm herb that tastes Pungent. It targets the Lung, the Spleen and the Stomach.
Its main actions are: Relieves the Exterior and disperses Cold. Warms and circulates Qi in the Middle Burner. Calms a restless fetus and treats morning sickness. Treats seafood poisoning.
Other symptoms often associated with food poisoning from seafood
Phlegm Coughing Common cold Loss of appetite Morning sickness Vomiting Sore throat Excessive thirst Nasal congestion Urticaria