Ant processing method
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Ant powder: Dry the ants in a pot at approximately 50°C until completely dry. Once dried, grind them into a fine powder and sieve through a 100-mesh sieve for consistency.
Ant wine preparation: Combine 1 part of ants with 10 parts of wine. You may also add 15 grams of Adenophora, 20 grams of Astragalus, 20 grams of Polygonum multiflorum (Shouwu), 15 grams of Polygonatum, 15 grams of five-eggplant skin (a traditional herb used for its anti-inflammatory properties), 20 grams of Medlar fruit, and 10 grams of licorice. Additionally, include 15 grams of glycosides for enhanced effectiveness. Let the mixture soak for four weeks. After the soaking period, strain the liquid and store it in a clean container.
Dosage instructions:
1. For the ant powder: Take 5 grams each time, preferably after meals.
2. For the ant wine: Consume 15 ml twice daily, also after meals. A full treatment course is recommended to last three months for optimal results.
Ant Rheumatoid Formula (per 100 grams):
This formula includes 50 grams of ants, 10 grams of Zhicao (licorice root), 10 grams of Chuanlong (Spatholobus stem), 10 grams of Atractylodes (a herb used to strengthen the spleen and remove dampness), 5 grams of Cannon A (possibly referring to a type of processed Aconite root, used with caution), 10 grams of Aesculus flowers (horse chestnut), and other complementary herbs. Mix all ingredients thoroughly, grind into a fine powder, and pass through a 100-mesh sieve before use.
Note: This formula is traditionally used to support joint health and manage symptoms associated with rheumatism. Always consult with a qualified herbalist or healthcare provider before starting any new treatment, especially if you have pre-existing medical conditions or are taking other medications.