Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Shen-chu (神麴), also known as "medicinal leaven" or "shenqu," is a traditional Chinese medicinal ingredient made by fermenting wheat flour with various herbs and microorganisms. Its primary historical use is to support digestion, relieve food stagnation, and promote the movement of qi in the digestive tract. In the context of boils, shen-chu is sometimes included in classical herbal formulas intended to "clear heat" and resolve "toxic swellings," based on Traditional Chinese Medicine (TCM) theories.

The rationale for its inclusion is largely traditional: TCM considers boils to be manifestations of "heat toxin" in the body, often associated with internal imbalances, including those arising from poor digestion or food stagnation. Shen-chu, by promoting digestive health, is thought to help address one of the predisposing factors for boils and other skin eruptions. It is sometimes prescribed in combination with herbs that have more direct antimicrobial or anti-inflammatory effects.

However, there is limited scientific research specifically on shen-chu for treating boils. Most evidence supporting its use is found in classical texts and practitioner experience rather than modern clinical trials. Therefore, while there is a strong traditional rationale for its use, scientific validation is minimal, and the evidence rating reflects this limitation.

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