OP
starguard1
White Belt
- Joined
- Dec 21, 2007
- Messages
- 15
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- Thread Starter
- #21
Are you having a difficult time choosing between Robert Chu's recipe for "Trauma Wine" and the Dit Da Jow (Iron Hit Wine)? If so, maybe the following comparison of their ingredients can help.
"Trauma Wine"...........................................Dit Da Jow (Iron Hit Wine)
ru xiang, 12 grams .....................................ru xiang, 12 grams
mo yao, 12 grams ......................................mo yao, 12 grams
chi shao, 12 grams .....................................chi shao, 12 grams
mu xiang, 12 grams ....................................mu xiang, 12 grams
hong hua, 9 grams ......................................hong hua, 9 grams
tao ren, 9 grams ........................................tao ren, 9 grams
dang gui wei, 12 grams ...............................dang gui wei, 12 grams
pu huang, 12 grams ....................................pu huang, 12 grams
da huang tan, 9 grams ................................da huang tan, 9 grams
tian qi, 12 grams ........................................tian (san) qi, 12 grams
xue ji, 9 grams ...........................................xue ji, 9 grams
ding xiang, 9 grams ....................................ding xiang, 9 grams
..............................................................zhang nao, 12 grams (resolves stagnant blood, anti-inflammatory and analgesic)
..............................................................ma qian zi, 9 grams (promotes circulation, resolves traumatic swelling and analgesic)
As you can see, the Dit Da Jow (Iron Hit Wine) is simply a modification of Robert Chu's "Trauma Wine" recipe. Zhang nao and ma qian zi were apparently added to promote circulation, reduce inflammation and traumatic swelling, and provide analgesic properties.
Remember, to modify the recipe to what you need:
1.) To focus on pain, consider adding:
yu jin, 9 grams
chuan xiong, 9 grams
2.) To focus on traumatic swellings, consider adding:
cao wu, 9 grams
chuan wu, 9 grams
With dignity and honor,
Robert
"Trauma Wine"...........................................Dit Da Jow (Iron Hit Wine)
ru xiang, 12 grams .....................................ru xiang, 12 grams
mo yao, 12 grams ......................................mo yao, 12 grams
chi shao, 12 grams .....................................chi shao, 12 grams
mu xiang, 12 grams ....................................mu xiang, 12 grams
hong hua, 9 grams ......................................hong hua, 9 grams
tao ren, 9 grams ........................................tao ren, 9 grams
dang gui wei, 12 grams ...............................dang gui wei, 12 grams
pu huang, 12 grams ....................................pu huang, 12 grams
da huang tan, 9 grams ................................da huang tan, 9 grams
tian qi, 12 grams ........................................tian (san) qi, 12 grams
xue ji, 9 grams ...........................................xue ji, 9 grams
ding xiang, 9 grams ....................................ding xiang, 9 grams
..............................................................zhang nao, 12 grams (resolves stagnant blood, anti-inflammatory and analgesic)
..............................................................ma qian zi, 9 grams (promotes circulation, resolves traumatic swelling and analgesic)
As you can see, the Dit Da Jow (Iron Hit Wine) is simply a modification of Robert Chu's "Trauma Wine" recipe. Zhang nao and ma qian zi were apparently added to promote circulation, reduce inflammation and traumatic swelling, and provide analgesic properties.
Remember, to modify the recipe to what you need:
1.) To focus on pain, consider adding:
yu jin, 9 grams
chuan xiong, 9 grams
2.) To focus on traumatic swellings, consider adding:
cao wu, 9 grams
chuan wu, 9 grams
With dignity and honor,
Robert