When tiredness follows meals

Tiredness that weighs most after meals, a modest appetite, a feeling of fullness in the belly, slow digestion, the urge to lie down after eating, hands often cool… In TCM, these signs may be associated with Spleen Qi deficiency, accompanied by Dampness and stagnating Qi: too weak to transform and to move, the Spleen lets Dampness settle in, and the centre grows sluggish.

Xiang Sha Liu Jun Zi Wan belongs to a family that can be followed step by step: Si Jun Zi Tang supports the Qi, Liu Jun Zi Tang adds something to transform Dampness, and Xiang Sha Liu Jun Zi Tang two aromatics that keep things moving. The latter appeared around 1675, under the Qing, in the Gu Jin Ming Yi Fang Lun (《古今名医方论》) compiled by Luo Mei (罗美), with a commentary by Ke Qin (柯琴), for whom all vitality is rooted in Stomach Qi. It is offered here in an adapted version. It does not contain pinellia (Ban Xia).

Supporting the Qi, and keeping it moving

The genius that tradition attributes to this family comes down to one idea: in a centre that is already sluggish, merely supporting would only add to the sluggishness. Ginseng and atractylodes rebuild Spleen Qi; amomum and mandarin peel, both aromatic, make sure that what is supplied circulates. Fresh ginger, dosed as highly as atractylodes, warms the centre, and licorice harmonises.

Tonifies the Spleen and supports the Qi: Ginseng, the emperor herb, rebuilds the Qi; atractylodes strengthens the Spleen, from which the Qi and Blood are formed.

Dries Dampness: Atractylodes dries Dampness, and amomum, warm and aromatic, awakens the sluggish Spleen and transforms what clutters it.

Harmonizes the Stomach: Fresh ginger and mandarin peel warm the centre and help Stomach Qi descend again, for lighter digestion.