Refining Spirit: Alcohol in Asian Medicine
Asian medicine has incorporated the use of alcohol for thousands of years. Its application can be traced back to ancient times, where it was employed as a solvent for herbal extracts and tinctures, as well as a preservational medium. It was considered a valuable carrier for medicinal properties, facilitating the extraction of active compounds and promoting their absorption by the body.
Alcohol has a long history and plays a significant role in traditional and classical Chinese medicine. Let's explore its canonical uses.
In Chinese medicine, alcohol has been employed for various purposes, including:
Promoting blood circulation: Alcohol invigorates blood circulation and disperses stagnant blood, making it useful for conditions such as traumatic injuries, pain, and blood stasis.
Warming and dispelling cold: Certain alcoholic beverages, such as baijiu (白酒), are considered warming in nature and can be used, in small amount and often externally, to address cold-related conditions, particularly in the joints.
Enhancing herbal potency: Alcohol is used as a solvent to extract active constituents from herbs and increase their bioavailability. It is often utilized to make herbal extracts. It is also an effective vehicle for external application of herbal formulas.
With respect to the scope of Kan Herb Company’s offering, alcohol forms a vital constituent within the many extracts available to practitioners.
Due to the method of production, Kan’s potent extracts exemplify a unique synthesis of medicinal tincture (yàojiǔ/藥酒) and water-based decoction (tāng/湯), as 200 proof ethyl alcohol, purified water, and herbal formula undergo a sophisticated, low-temperature extraction. This results in a formula product which embraces the best of both forms of preparation (i.e. via alcohol and via water), with a broad spectrum of active ingredients and a final alcohol content around 17%.
The following is an excerpt from Kan Herb Company’s informational literature specifying the origin of the alcohol used in the extract products:
“Our alcohol supplier is a world-class supplier of 190 and 200 proof alcohol (ethyl alcohol) produced by natural fermentation of all-grain materials.
The principal raw material for our alcohol products is corn or milo (grain sorghum). For the 190 and 200 proof alcohol that we use, a small amount of wheat starch is also processed with the corn or milo.
In the production of alcohol, the starch fraction of the grain is converted to fermentable sugar. The fermentable sugar is in turn converted to alcohol. Alcohol is further purified through distillation steps and does not contain the grain derivatives other than the alcohol. Proteins and other grain derivatives are separated elsewhere and used (in the manufacture of dried distiller’s grain, which is sold as an animal food product) in the process.
Samples of the alcohol that we use have been tested for gluten content by the Food Allergy Research Resource Program (FARRP) at the University of Nebraska in Lincoln, Nebraska. All samples submitted have fallen below the 10 ppm detection level.
In the January 23, 2006 Federal Register (Volume 72, Number 14), the Food and Drug Administration (FDA) issued a proposed rule to define “gluten-free” for voluntary use in the labeling of foods because no current FDA regulation specifically defines the term. The FDA proposed, among other things, that products must contain less than 20 parts per million (ppm) of gluten to bear the ‘gluten-free’ claim.”
Moving forward, a publication from the department of East Asian Studies at the University of Pennsylvania gives additional context to the greater use of alcohol throughout Chinese history:
“An important advance in the production of jiu was the invention of distillation. The date at which distillation arose in China is disputed. The classical narrative is based on texts such as the Bencao gangmu (Compendium of the Materia Medica 本草綱目), written by Li Shizhen in 1578 during the Ming dynasty [1368-1644 CE], which dates distillation to the Yuan dynasty [1279–1368 CE].
Multiple recipes in the Bencao gangmu feature baijiu (lit. clear liquor) as an ingredient, supporting both their availability and familiarity during the Ming. In addition, there is evidence from other classical texts that distilled jiu originated in the Tang [618–907 CE] and Song [960-1279 CE] dynasties. However, there is archaeological evidence such as excavated murals and early proto-stills that indicates distillation may have begun as early as the later Han dynasty [947-951 CE]. Originally, stills may have been associated with Daoist alchemy and used to generate various medicines through alchemical means. This could have been to produce jiu as well as distilled water, which could be used as a medication.”
Bencao Gangmu (本草綱目) referenced above is an extensive work that contains a vast array of information about herbal medicine. The crowning achievement of this text lies in its comprehensive compilation of medicinal substances, their properties, and their applications. It covers a wide range of topics, including herbs, animals, minerals, and their respective uses.
Li Shizhen (1518-1593) was a renowned Chinese physician, pharmacologist, and author of the influential medical text Bencao Gangmu (Compendium of Materia Medica).
In this truly vast work, Li Shizhen discusses the use of alcohol in Chinese medicine, providing insights into its properties, preparations, and applications. Here are some key points from the Bencao Gangmu regarding alcohol:
Properties: Li Shizhen classified alcohol as an acrid substance and described its properties as warming and dispersing. He recognized that alcohol could enhance the effects of certain medicinal substances.
Solvent for herbal extracts: Alcohol was commonly used as a solvent for extracting active constituents from herbs. Li Shizhen acknowledged its ability to dissolve and preserve the medicinal properties of herbal ingredients, facilitating their extraction and storage.
Tinctures and extracts: Li Shizhen described the preparation of alcoholic tinctures and extracts in Bencao Gangmu. He detailed specific methods for making alcohol-based herbal preparations.
Medicinal applications: Li Shizhen listed various medicinal uses of alcohol in combination with other herbal ingredients. For instance, alcohol was utilized in formulas for promoting blood circulation, resolving blood stasis, and relieving pain. It was also incorporated into formulas for addressing conditions such as digestive disorders, arthralgias, and certain types of paralysis.
Dosage and caution: Li Shizhen emphasized the importance of moderation in using alcohol medicinally. He advised using alcohol in appropriate dosages to avoid potential side effects or toxicities.
The Bencao Gangmu is still considered a valuable and respected resource in traditional Chinese medicine. While the text was written in the 16th century, it contains a wealth of information that continues to be relevant and useful today. Some aspects of the Bencao Gangmu that are still considered valid by modern standards include:
Herbal descriptions: Li Shizhen meticulously describes the characteristics, tastes, properties, and applications of numerous substances. These entries provide valuable insights into the traditional uses of herbs, which continue to be relevant in modern herbal medicine.
Formulas and combinations: Bencao Gangmu presents myriad herbal formulas and combinations for addressing various diseases and conditions. While the specific combinations may have evolved over time, the principles of combining herbs based on their properties and physiological effects are still followed in traditional herbal medicine practices today.
Observations of medicinal effects: Li Shizhen documented his own observations and experiences regarding the effects of medicinal substances. Although some of these observations may not align with modern scientific understanding, they provide historical perspectives on the clinical effects of herbs and can still offer valuable insights for further research.
Toxicity and side effects: Bencao Gangmu includes discussions on the potential toxicity and side effects of certain medicinal substances. While modern research and knowledge have expanded on these aspects, the recognition of potential adverse effects and the importance of caution in the use of herbal medicines is still relevant today.
For further enrichment, let's fold in via interlude a brief look at the life of the author of this oft-referenced encyclopedia of China’s medical tradition.
Li Shizhen (1518-1593) was a Chinese scholar-physician, herbalist, and naturalist during the Ming Dynasty. He is best known for the massive work Bencao Gangmu, which is considered one of the most comprehensive and influential texts in the history of traditional Chinese medicine.
He was born in Qizhou (present-day Qichun County, Hubei Province, China) into a family of physicians. He showed an early interest in medicine and began studying under his father's guidance. He later went on to study rare texts accessed through his government post, and in the process rectifying their mistakes and deepening his knowledge and understanding of herbal medicine and pharmacology.
Li Shizhen's dedication to the field of medicine led him to travel extensively, conducting research and collecting specimens of medicinal plants and substances across different regions of China. He spent decades studying and compiling information for his magnum opus, the Bencao Gangmu.
The Bencao Gangmu is an immense work that encompasses a vast range of herbal knowledge, including detailed descriptions of over 1,800 individual medicinal substances, including herbs, animals, minerals; with an additional 11,000 herbal formulas and descriptions of their health-related properties. Li Shizhen's approach in compiling the text was rigorous, combining his own observations and experiences with information from earlier sources and folk traditions. The text provided valuable insights into the identification, classification, and applications of medicinal substances.
With the warm and worn tome in hand, we may find that careful consideration of the vehicle of herbal administration enlivens the effective practice and patient care.
Kan’s herbal extracts are a fantastic ally in this respect.