Page 427 - 温度学派·中医 用提升人体温度治疗肿瘤癌症研究
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温度学派·中医  用提升人体温度治疗肿瘤癌症研究                                           » 第八章  温度学派中医标准及专利
 Temperature School · Traditional Chinese Medicine
 Research on Treating Cancer by Raising Human Body Temperature
                 1172 or GB/T 30383), jujube (meeting the requirements of GB/T 5835) and longan (to be

                 dry, without mildew, moth-eaten, odor, pollution and impurity, with the proper smell and
                 taste of longan), and boiled to supplement the body energy.
                      注:药食同源,《黄帝内经太素》:“空腹食之为食物,患者食之为药物”。
                      Note: Medicine and food are of the same origin. According to Huangdi’s Internal

                 Classic - Tai Su, “Some materials are foods for persons in hungry, and also medicine for
                 patients”.
                      4.3.1.2 数量 Quantity

                      活中药即能量虾羹 / 牛肉羹 / 姜枣桂,一天内服用量不限制,以补充能量为主。
                      The living TCM medicines refer to the energy shrimp soup, beef soup and ginger,
                 jujube and longan, with no limitations on the quantity of daily use, chiefly to supplement
                 energy.
                      4.3.2 汤中药 TCM decoction

                      4.3.2.1 材质 Materials
                      中药材物种应为《中华人民共和国药典》规定的正品基原。
                      The medicinal herbs shall be of the authentic origin specified in the Pharmacopeia of
                 the People’s Republic of China.

                      4.3.2.2 炮炙方式 Processing methods
                      中药选配的种类及药方,根据患者情况不同,药方有所差异。温度学派中医煎、
                 炖与煨、熬炮炙中药时,容器应选用紫砂锅。熬中药前先用冷水浸泡 1h ~ 2h,熬中

                 药时火候要慢,用煨熬的方式。第一次药汁倒出后,再加水,煎药;再倒出药汁,与
                 之前倒出的混合,再加水,再煎药;最后药汁再与之前的药汁混合。同时控制好水量、
                 顺序、火候、时间,按先后顺序熬中药,根据中药本身的特性进行专业把控,使得中
                 药效果得以最大限度发挥。
                      The types and prescriptions of TCM medicines used may vary from the conditions of

                 patients. TCM Temperature School physicians will choose the purple clay casserole for decocting,
                 stewing, simmering and cooking TCM medicines. For decocting TCM medicines, first soak the
                 medicines in cold water for 1~2 hours, and simmer with low flame; pour out the extracts of the
                 first decoction, add water and decoct for the second time; pour out the extracts of the second

                 time, mix with the previous extracts; add water, and decoct for the third time; and pour out the
                 extracts of the third time, and mix with the previous extracts. Properly control the quantity of
                 water, sequence, flame and time of decoction, and decoct according to the sequence, and the
                 characteristics of medicines, to ensure the maximum efficacy of TCM medicines.



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