When Dampness congests the centre

A congested Stomach, a heavy belly, a flagging appetite, a heavy head and slightly muddled thoughts in hot, humid weather, when travelling or after a change of diet… In TCM, these signs may be associated with Dampness congesting the Middle Burner, where the Spleen and Stomach transform food, often accompanied by food stagnation and a slight Wind at the surface. Heavy and turbid, Dampness slows digestion and, as it rises, also weighs down the head.

Bao Ji Wan, the “Pill that Preserves and Rescues”, was born at the end of the Qing from a popular herbal tea from Foshan, in Guangdong, whose recipe is said to have been passed on by a monk. Made into pills in 1896, it went abroad in the 1950s under the name Kang Ning Wan; in Cantonese, it is known as Po Chai. A southern saying sums up its place: in the North there is Liu Shen Wan, in the South there is Bao Ji Wan (北有六神丸，南有保济丸).

Fragrance, dryness and gentleness

The formula draws on three approaches that tradition uses for Dampness. Patchouli, the master herb, transforms it through its fragrance; atractylodes and magnolia bark dry it and move the Qi; poria and Job’s tears, bland in flavour, support the Spleen, which transforms it. Around this core, kudzu and Dahurian angelica release the surface, while chrysanthemum, mint, uncaria and tribulus cool and clear the head.

Helps transform Dampness: Patchouli and atractylodes take on Dampness through both fragrance and dryness, and poria supports the Spleen, which transforms it.

Contributes to good digestion: Magnolia bark and red tangerine peel move the Qi of the centre and help the Stomach send down what it receives.

Promotes intestinal and digestive comfort: Kudzu raises the clear Yang of the Spleen and Stomach, and Job’s tears support the Spleen: the centre regains its balance.

Helps restore a feeling of lightness: Chrysanthemum, mint and uncaria cool the head that turbid Dampness weighs down, while trichosanthes root preserves the Fluids.