Hordeum Germinans, Malted Barley, Mai Ya 麦芽
Mai Ya (TCM)
Della Materia Medicinale, Andrea Valuassori, 1562
Icones Plantarum Medcio-oeconomico, Vietz, 1800
Botanical name:
Hordeum vulgare
Parts used:
Malted (germinated) Barley; Maltose (Barley Malt Sugar)
Temperature & Taste:
Neutral. Sweet
cleanses, opens, digests, mollifies
Classifications:
O. Promote Digestion
Hordeum vulgare
Parts used:
Malted (germinated) Barley; Maltose (Barley Malt Sugar)
Temperature & Taste:
Neutral. Sweet
cleanses, opens, digests, mollifies
Classifications:
O. Promote Digestion
Uses:
1. Benefits Digestion, Strengthens the Stomach, Clears Food Stagnation:
-indigestion, abdominal distension, fatigue.
-dyspepsia from poorly digested carbohydrates or cereal food
-undigested milk in children.
-poor digestion and appetite from weakness of the Spleen.
-sometimes added to formulas with hard-to-digest ingredients such as minerals to assist digestion
-Diarrhea (scorched Malted Barley)
2. Postpartum Tonic:
-Fried Malt is given as a postpartum tonic.
-abdominal tightness after birth, Fever, or shortness of breath following childbirth
-Restrains Milk; Breast swelling or distention; when stopping Breast feeding. (TCM)
3. Clears Toxins, Resolves Swelling:
-adjunct in acute and chronic Hepatitis
-used for Cancer (decoction taken as common drink over a prolonged time)
-the poultice is applied to inflammations, swellings and tumors
-various skin conditions such as psoriasis, vitiligo, pimples, lichen planus and baldness
-in baths, it is used for dermatitis and erythroderma.
MALTOSE (Barley Malt Sugar):
1. Tonifies the Digestion and Qi:
-chronic deficient Abdominal pain with a pale tongue and excess salivation.
-chronic gastro-duodenal ulcers, stomachache etc.
-added to Decoctions or Infusions for various types of Digestive and Qi deficiency. (TCM)
2. Moistens the Lungs, Stops Coughs:
-dry coughs with difficult breathing,
-weak respiration and low voice from Lung weakness. (TCM)
3. Clears Toxins:
-acute sore throat
-helps neutralise the effects of drug overdose.
Dose:
Malted Barley: 10–30 grams in decoction
Maltose: 10–50 grams may be added to a strained decoction
Preparations:
The preparation of Malted Barley: put Barley into a large vessel, cover with water and soak for 2 or 3 days until it swells. The water is drained and the Barley is spread across the floor about 15 cm thick or more. Wet cloths are used to cover it. After 2 or 3 days, the Barley sprouts, or if cold, it may take longer. It is turned 2 or 3 times daily with a shovel to dissipate the heat and moisture. When partially dry, it is dried fully in an oven, traditionally with a fire from straw to give it a sweeter taste. (Salmon)
A more modern way: soak Barley in water overnight then wrap in a wet cloth and splash with water 2 or 3 times daily until it has sprouted. The sprouts are either sun-dried, or dried in a low oven not exceeding 55 degrees C.
1. Stir-Fried Malted Barley:
Germinated (malted) Barley is stir-fried until golden to help clear food stagnation.
2. Scorched Malted Barley:
Germinated Barley is stir-fried until scorched to stop diarrhea
Malted Barley: 10–30 grams in decoction
Maltose: 10–50 grams may be added to a strained decoction
Preparations:
The preparation of Malted Barley: put Barley into a large vessel, cover with water and soak for 2 or 3 days until it swells. The water is drained and the Barley is spread across the floor about 15 cm thick or more. Wet cloths are used to cover it. After 2 or 3 days, the Barley sprouts, or if cold, it may take longer. It is turned 2 or 3 times daily with a shovel to dissipate the heat and moisture. When partially dry, it is dried fully in an oven, traditionally with a fire from straw to give it a sweeter taste. (Salmon)
A more modern way: soak Barley in water overnight then wrap in a wet cloth and splash with water 2 or 3 times daily until it has sprouted. The sprouts are either sun-dried, or dried in a low oven not exceeding 55 degrees C.
1. Stir-Fried Malted Barley:
Germinated (malted) Barley is stir-fried until golden to help clear food stagnation.
2. Scorched Malted Barley:
Germinated Barley is stir-fried until scorched to stop diarrhea
Main Combinations:
1. Indigestion, Food Stagnation, Malted Barley (Mai Ya) with Hawthorn Berry, fresh Ginger (TCM)
2. Food stagnation with abdominal distention, fullness, belching, poor appetite, Malted Barley (Mai Ya) with stir-fried Hawthorn fruit, Radish seed (TCM)
Major Formulas
Da Shan Zha Wan (Big Hawthorn Pill) (TCM)
Po Chai Pill (TCM)
Zhen Gan Xi Feng Tang
Cautions:
1. Not given to lactating women.
2. Also said to damage the Kidneys if taken for excessive periods of time.
Main Preparations used:
1. Infusion of Malt:
i. Malt, beaten (1 pound), Boiling Water (12 pounds). Infuse several hours; strain. (Pharmacopoeia Generalis, 1783)
2. Decoction of Malt:
i. Malt beaten (4 oz.), Water (4 pounds), boil to three pounds.
ii. Malt (6 oz.), Spring Water (4 lbs.); boil for 15 minutes, then add Fennel seed (half dram). Digest, strain. (Saunders)
iii. ground Malt (4 oz.), Boil in sufficient Water to obtain 2 pounds of strained decoction, adding towards the end Licorice (1 dram). Decant. (Formulaire Pharmaceutitique a l’usage des Hospitaux Militaires de France, 1821)
1. Not given to lactating women.
2. Also said to damage the Kidneys if taken for excessive periods of time.
Main Preparations used:
1. Infusion of Malt:
i. Malt, beaten (1 pound), Boiling Water (12 pounds). Infuse several hours; strain. (Pharmacopoeia Generalis, 1783)
2. Decoction of Malt:
i. Malt beaten (4 oz.), Water (4 pounds), boil to three pounds.
ii. Malt (6 oz.), Spring Water (4 lbs.); boil for 15 minutes, then add Fennel seed (half dram). Digest, strain. (Saunders)
iii. ground Malt (4 oz.), Boil in sufficient Water to obtain 2 pounds of strained decoction, adding towards the end Licorice (1 dram). Decant. (Formulaire Pharmaceutitique a l’usage des Hospitaux Militaires de France, 1821)