A prescription for the treatment of damp-heat and stasis-toxic pelvic inflammatory disease that can be taken regularly

Traditional Chinese medicine divides pelvic inflammatory disease into several types according to its different causes and manifestations, among which the damp-heat and blood stasis type is more common. Patients can often take Yinhua Winter Melon Kernel Honey Soup for auxiliary treatment, which can not only effectively relieve the pain symptoms in the lower abdomen and both sides of the lower abdomen, but also eliminate the fever, spontaneous sweating, yellow and excessive vaginal discharge, etc.

Ingredients: 20 grams of wax gourd seeds, 20 grams of honeysuckle, 2 grams of coptis root, and 50 grams of honey.

Preparation method: First boil the honeysuckle in water for about 15 minutes, take the juice and cook it with wax gourd seeds for 15 minutes, then add coptis chinensis and honey, stir well and take it.

Efficacy: Silver flower, winter melon, kernel and honey soup has good effects of clearing heat and detoxifying, anti-inflammatory and analgesic.

Wax gourd seeds: They have high medicinal value and can clear the lungs and remove phlegm. The linoleic acid and other substances they contain in vegetable oils are beauty agents that moisturize the skin. Unsaturated fatty acids can make your face rosy and shiny, your skin delicate and soft, and your hair black and shiny.

Honeysuckle: It has been praised as a good medicine for clearing away heat and detoxifying since ancient times. It is sweet and cold in nature, fragrant in smell, and can clear away heat without hurting the stomach. It has the effects of dispersing wind-heat and clearing away blood toxins. It is mainly used to treat various febrile diseases, such as fever, rash, spots, heat-toxic sores, sore throat, etc.

Coptis chinensis: It has the effects of clearing away heat and dampness, purging fire and detoxifying. It tastes extremely bitter. There is a saying that "a dumb person eating Coptis chinensis cannot express the bitterness", which describes its taste.