CHINESENUTRITION.ORG
Dangui
dang_gui.jpg

 

Dangui in TCM:

Explore the properties of Dangui according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):


Temperature: warm

Channels: SP, LV

Flavors: sweet, pungent
Tonifies: blood

In terms of Traditional Chinese Medicine (TCM) Dangui (angelica) is known for its ability to tonify blood.

In general the ancient Chinese medical texts cite that it enters the spleen and liver. The flavor of Dan gui is sweet and pungent, and it is considered to be warm in temperature.
 

Disclaimer: In accordance with our terms of service, by using this web site you agree that none of the information found on this web site constitutes medical advice. You should always consult your doctor before trying any particular food or herbal remedy to treat disease.

Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
[CLICK HERE for your free INITIAL CONSULTATION]