Baifuzi is the Chinese name for the rhizome of the plant Aconitum carmichaelii, which is harvested in autumn, with the roots and outer skin removed and dried. It is found in the wild in Gansu, Ningxia, Sichuan, Guizhou, and other regions. It is commonly used for the treatment of headaches and snake bites. Traditional Chinese medicine teaches you how to correctly distinguish between Baifuzi and Fuzi.
Baifuzi (left) Fuzi (right)
Methods for distinguishing between Fuzi and Baifuzi
1. Fuzi
Fuzi is a processed product of the rhizome (tuber) of the plant Aconitum carmichaelii, which belongs to the family Ranunculaceae. It is also known as Yanfuzi, Baifupian, and Heishunpian. It has a spicy and sweet taste, a hot nature, and is toxic.
Function: It warms the yang and dispels cold, promotes fire and assists yang, dispels dampness and stops pain, and opens the meridians. Traditional Chinese medicine mainly uses it to treat conditions such as yang deficiency with excess yin, chronic diseases with yang deficiency, wind-cold-damp bi syndrome, and Yin ulcers and swellings. This herb contains various alkaloids such as aconitine and hypaconitine.
Modern pharmacology believes that this herb can be used to treat myocardial ischemia and hypoxia, and has anti-shock effects. When used in small doses, it can increase blood pressure. When used in large doses, it can first decrease blood pressure and then increase it. It also has effects similar to isoproterenol, such as enhancing myocardial contractility, accelerating heart rate, and promoting sinoatrial and atrioventricular conduction, among others.
2. Baifuzi
Baifuzi is the rhizome of the plant Acorus tatarinowii, which belongs to the family Acoraceae. It is also known as Yubaifu, Jixinbaifu, etc. It has a spicy and sweet taste, a warm nature, and is toxic.
Baifuzi picture
Function: It dispels wind and phlegm, detoxifies and disperses stagnation, relieves pain, and opens the meridians.
It is used in traditional Chinese medicine to treat conditions such as facial paralysis after a stroke, epilepsy, hemiplegia, facial nerve paralysis, childhood convulsions, tetanus, headaches, and tuberculous lymphadenitis.
Preparation method for Baifuzi
1. Fresh Baifuzi: Remove impurities.
2. Processed Baifuzi: Take clean Baifuzi, separate them into different sizes, soak them, change the water 2-3 times a day, and after several days, if there is a sticky foam, change the water again and add alum (2kg of alum for every 100kg of Baifuzi). Soak for another day, until there is a slight tingling sensation on the tongue, then remove.
Put slices of ginger and alum powder in a pot with a suitable amount of water, bring to a boil, pour in the Baifuzi, and cook until the white core is gone. Remove, remove the ginger slices, and let it cool to about 60-70% dryness. Cut into thick slices and dry. (Use 12.5kg of ginger and alum for every 100kg of Baifuzi.)
Reminder:
These two herbs should never be confused, especially since Fuzi is more toxic. If used incorrectly or in excessive doses, it can cause numerous symptoms in the nervous system, and in severe cases, it can cause respiratory and circulatory system failure leading to death.
