What Chinese medicine should be added to Kaiwei Decoction for respiratory diseases

Everyday, we prepare appetizer soup for patients recovering from respiratory diseases. The most commonly used combination is fried malt, fried grain sprouts and a small amount of reed root. In most cases, it will not be a surprise. After all, whether you are suffering from influenza, mycoplasma pneumonia, or a common cold and cough, during the illness, you either used a lot of cold antipyretics and heat-clearing Chinese patent medicines to damage the spleen yang, or the remaining evil spirits were not cleared away and the phlegm and dampness blocked the middle burner. If the spleen and stomach cannot move, you will naturally lose your appetite. At this time, you should not use too strong digestive drugs. It is easy to block the undissipated evil spirits in the body, which will slow down recovery.

Last week, I met a 6-year-old patient. Her H1N1 fever had subsided for 3 days. She didn’t even touch the strawberries she usually chased after eating. She also coughed up white and thin phlegm from time to time. My mother tried all kinds of appetizing snacks to no avail, so I let her When I went back to cook lean radish meat soup for my baby, I added 10 grams of fried malt, 8 grams of fried grain sprouts, and 5 grams of fresh reed root cut into small sections. No other medicinal ingredients were needed. After drinking it for two days, my mother reported that my baby took the initiative to eat meat buns in the morning.

Of course, not everyone is suitable for this fixed combination. For example, some patients not only lose their appetite after the fever subsides, but also always feel bloated and nauseous. Their tongue sticks out and the tongue coating is as thick as a layer of bean dregs. For this type, you can add 3 grams of fried radish seeds. Don’t add too much. Adding too much will cause gas regeneration. It will make the already weak body even more tired; if the elderly have a weak spleen and stomach and often have diarrhea, but their respiratory symptoms are almost better but they can't eat, they should remove the reed root and replace it with 3 grams of fried atractylodes. This warm nourishment will nourish the spleen and will not aggravate the residual cough and sore throat.

Some people may ask here, everyone likes to use hawthorn as an appetizer, so why is it rarely mentioned? In fact, there are really different opinions on this in the industry. Some doctors think that hawthorn has the best effect on eliminating meat accumulation. If you have eaten a lot of meat before getting sick and your tongue coating is thick, greasy and yellowish, it is okay to add 3 grams less. However, more doctors still think that hawthorn is sour and astringent. , if there is still lingering cough that is not cured, it is easy for the evil spirit to accumulate in the lungs, which will prolong the cough. I have been in clinical practice for so many years. Unless I am sure that the cough is completely cured and the cough is stagnant due to eating meat, I will basically not add hawthorn to this kind of appetizer soup.

By the way, when choosing these herbs, try to pick ones with a mild flavor. Don't choose those with too strong smells such as Amomum villosum and cardamom. The soup will taste weird and make you lose your appetite. If you smell the weird smell again, you will not want to drink it. The flavors you choose are all slightly sweet, and the soup will be fresh, so adults and children will not resist it.