Hangover — TCM Food Therapy & Dietary Approach

In TCM, alcohol is traditionally described as strongly heating and toxic, with qi and flavor both yang, tending to rise, disperse, and penetrate.

Traditional Chinese Medicine Patterns

In TCM, this concern is differentiated into several patterns, each with a classical herbal formula:

Alcohol-induced dampness damaging the spleen

Formula: Ge Hua Jie Cheng Tang (Kudzu Flower Decoction to Relieve Intoxication) — from *Secrets from the Orchid Chamber*

Alcohol-induced heat damaging yin

Formula: Huang Qin Shao Yao Tang (Scutellaria and Peony Decoction) — from *Jingyue's Complete Works*

Alcohol damaging the viscera with damp stagnation and diarrhea

Formula: Wuling San (Five-Ingredient Poria Powder) — from *Treatise on Cold Damage*

These formulas are for reference under TCM syndrome differentiation and should only be used under the guidance of a qualified practitioner.

Food Therapy & Diet

Dietary Therapy Recipes

Dietary Principles

Understanding the Condition

In TCM, alcohol is traditionally described as strongly heating and toxic, with qi and flavor both yang, tending to rise, disperse, and penetrate. Excessive drinking was associated with accumulation of alcohol toxicity: alcohol's strong heat consumes qi and injures yin, while the alcoholic dampness stagnating in the middle burner injures the spleen and stomach, with damp-heat steaming. Li Dongyuan held that alcohol illness should first be dispersed through sweating, then resolved through urination to clear the dampness from above and below.

This content is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.