Hordeum Germinans, Malted Barley, Mai Ya 麦芽
Mai Ya (TCM)
Della Materia Medicinale, Andrea Valuassori, 1562
Icones Plantarum Medcio-oeconomico, Vietz, 1800Botanical name:
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
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)
Mu Xiang Shun Qi Wan
Po Chai Pill
Xiao Jian Zhong Tang
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)