Shennong's Classic of Materia Medica: Grains (Middle Grade)
Overall Paraphrase
The "Grains (Middle Grade)" section of Shennong's Classic of Materia Medica records three items: Soybean Sprouts (with attached raw soybeans and red adzuki beans), Foxtail Millet, and Broomcorn Millet.
Soybean Sprouts 🌿: Sweet flavor, neutral nature. The ancients believed it primarily addresses dampness bi-syndrome (arthralgia and joint pain of the limbs caused by dampness pathogens), sinew and vessel contraction/spasm, and knee pain. Raw soybeans, when pounded and applied externally, can treat carbuncles and swellings; when boiled and taken as a decoction, ancient materia medica held that it could dispel so-called "ghost toxins" (a historical term for certain acute-onset febrile pathogenic conditions of unknown origin), and could also relieve pain. Red adzuki beans primarily promote diuresis and downward movement of water 🌊, and expel pus and blood from carbuncles and swellings. These beans mostly grow in plains and marshlands.
Wu Pu's annotations state: Soybean sprouts — Shennong, Huangdi, and Leigong all considered it non-toxic; collection is not restricted by season; it can remove dark facial spots; when combined with certain other medicinals and mixed with honey, the effects are better; however, it should not be used together with seaweed (Sargassum) or Longdan (Gentian). Raw soybeans are cold in nature whether used raw or cooked; collected in the ninth month; can counteract the toxicity of black beans; generally not combined with Xuanshen (Scrophularia). Red adzuki beans have salty and sweet flavors; collected in the ninth month. Famous physicians say it grows on large mountains and is collected in the ninth month.
The textual research section states: Ancient dictionaries call soybeans "shu" (菽), small beans "mo" (莈), bean pods "jia" (荚), and bean leaves "huo" (藿); the Er'ya and other texts also indicate that "rong shu" and "ren shu" refer to soybeans.
Foxtail Millet 🌾: Salty flavor, slightly cold. Primarily nourishes kidney qi 💨, clears heat 🔥 from the stomach and spleen, and boosts qi. Foxtail millet that has been stored for a long time has a bitter flavor and primarily addresses stomach heat and consumptive thirst (xiaoke, an ancient term for conditions characterized by thirst and excessive drinking), and promotes urination. Wu Pu's annotations: Aged foxtail millet is bitter in flavor, non-toxic, and treats spleen heat with thirst; foxtail millet nourishes kidney qi. The literature states that foxtail millet is an excellent grain; in the Guanzhong region, it is called "xiaomi."
Broomcorn Millet 🍚: Sweet flavor, warm nature. Primarily boosts qi and supplements the center, but its nature is somewhat warm; excessive consumption readily assists heat and causes restlessness. Wu Pu's annotations: Broomcorn millet is sweet, non-toxic; collected in the seventh month, dried in the shade; supplements the center and boosts qi. The literature states that broomcorn millet is the glutinous variety among the grains; planted during the Greater Heat solar term; can be used to brew wine. The Qimin Yaoshu (Essential Techniques for the Welfare of the People) also records ancient agricultural experiences regarding planting preferences and taboos for broomcorn millet. Finally, it is noted that the original middle grade of grains contained two items; now foxtail millet and broomcorn millet are added, making three in total.
🧠 In-Depth Understanding
Core Principles 💡
This section embodies the early thinking of materia medica regarding "food and medicine share the same origin" and the "qi-flavor — function — visceral organ" framework.
- Nourishment through grains, correction through deviation: Grains are staple foods and their qi-flavors are relatively mild, yet they still differ—sweet-neutral, salty-cold, sweet-warm. The ancients precisely used these deviations to regulate bodily states. For example, soybean sprouts are sweet-neutral, resolving dampness and relaxing sinews; red adzuki beans promote diuresis and expel pus; foxtail millet is salty-cold, nourishing the kidneys and clearing the stomach; broomcorn millet is sweet-warm, supplementing the center but somewhat heat-producing.
- Transformation of medicinal properties after sprouting: Soybean sprouts are the dried product of germinated black soybeans. The ancients believed that sprouting carries "generative, ascending qi," which can penetrate and resolve dampness stagnation—hence its use for dampness bi-syndrome and sinew contraction.
- Aged items undergo changes in nature and flavor: After prolonged storage, foxtail millet becomes bitter, and its function shifts from nourishing the kidneys and clearing the stomach to clearing stomach heat and promoting urination. This indicates that the ancients had already observed the effects of storage on grain properties and functions.
- Seven-emotion compatibility thinking: The phrases in Wu Pu's annotations—"when combined with... mixed with honey is better, not advisable to..."—reflect the early materia medica concept of seven-emotion compatibility (mutual reinforcement, mutual antagonism, etc.), demonstrating the ancients' initial explorations of drug interactions.
Modern Understanding 🌟
- Soybeans, red adzuki beans, foxtail millet, and broomcorn millet are all nutritionally rich grains. After germination, certain anti-nutritional factors in soybeans are reduced, making proteins, dietary fiber, and isoflavones more readily available. Red adzuki beans contain saponins, flavonoids, and other bioactive substances; modern research shows diuretic and anti-inflammatory effects, but these cannot be directly equated to the ancient recorded efficacy of "expelling pus and blood."
- Foxtail millet is nutritionally refined, causes little irritation to the gastric mucosa, and the traditional belief that it "nourishes the stomach" has some basis in lived experience. Aged foxtail millet does undergo changes in taste and properties due to moisture loss and compositional changes.
- Broomcorn millet (glutinous millet/proso millet) is highly glutinous and calorie-dense; excessive consumption readily produces bloating and gastric discomfort. The ancient statement "excess causes heat and restlessness" can be understood as the ancients' observational summary of high-energy, sticky, hard-to-digest foods.
- It must be objectively noted that terms such as "ghost toxins" and "consumptive thirst" (xiaoke) are historical concepts. Ancient efficacy records are largely based on direct experience and the theory of qi transformation; they cannot be directly mapped onto modern medical concepts, nor should they serve as a basis for modern diagnosis or treatment.
Health & Wellness Insights ⚡
- Five grains for nourishment, with diverse combinations: Daily staple foods need not be monotonous; combining beans with grains and coarse with refined grains supports better nutritional balance.
- Eat with moderation and be mindful of deviations in nature: Broomcorn millet is warm and sticky; those prone to bloating or with heat-constitution bodies should not eat large amounts at once. Beans generally promote diuresis; those with spleen-stomach cold deficiency should consume them in moderation.
- Value freshness and proper storage of grains: Grains should be selected free from mold and off-odors. Though ancient texts record uses of aged grains, modern times should place greater emphasis on guarding against health risks from mold contamination.
- Mild grains can serve as daily nourishment: Bean sprouts, foxtail millet, and similar items are gentle in nature and suitable for most people in daily consumption, but they cannot replace medical treatment.
📚 Related Knowledge
- Related concepts: Five grains, food-medicine homology, four qi and five flavors, middle grade, promoting diuresis and draining dampness, clearing heat and resolving toxins, seven-emotion compatibility, dampness bi-syndrome, consumptive thirst (xiaoke)
- Further reading: Huangdi Neijing · Suwen · Zangqi Fashi Lun — "Five grains for nourishment"; Bencao Gangmu · Gu Bu — entries on soybean sprouts, foxtail millet, and broomcorn millet; Shanghan Lun — Chishiaodou Danggui San (for historical literature study only, not as a basis for medication)
Bu Gua reminder: This content is based on classic traditional Chinese medicine texts and is provided solely for traditional cultural study and research. It does not constitute any medical diagnosis, medication advice, or treatment recommendation. If you feel unwell, please seek medical attention promptly.
