Dong Quai (also known as Tang Kuei or Dang Gui) is a famous Chinese herb used for many menstrual irregularities. It is used in menopause to lessen the negative symptoms of hot flashes, mood swings, and irritability. It is also used in premenstrual (PMS) disorders to decrease the discomfort of cramps, slow onset, dull ache, mood swings, bloating, and irritability.

Dong Quai is an estrogen synergist. It sensitizes the binding or absorption sites where estrogen is absorbed into the body and will increase levels of estrogen in menopause symptoms. In PMS, Dong Quai accentuates the estrogen phase or phase from menses to ovulation. It is especially indicated for cycles longer than 28 days. It is contraindicated for cycles less than 28 days, which is estrogen excess (use Chaste Tree Berries here). Dong Quai will help bring longer cycles back to a 28-day cycle, help bring on a crampy slow onset period and possibly help alleviate a dry vagina.

Dong Quai helps swollen prostrates for men due to its ability to lessen pelvic congestion. It also purifies and nourishes the blood and has been found useful in the treatment of Anemia.


100% TESTING OF INGREDIENTS AND PRODUCTS

• FTIR (Fourier transform infrared spectroscopy) – helps identify chemicals or compounds.
• GC (gas chromatography) – measures chemical spectrum and potency, and is often used for testing essential oils.
• HP-TLC (high-performance thin-layer chromatography) – identifies the genus and species of a plant.
• HPLC (High-Pressure Liquid Chromatography) – isolates chemical markers to measure the potency of a plant compound, vitamin, or mineral.
• ICP-MS (inductively coupled plasma mass spectrometry) – quantifies the amount of heavy metal in a raw material or product.
• Microscopy – helps identify the genus and species of whole botanicals by looking at cell structure.
• Macroscopy –identifies the genus and species of a whole plant.
• Microbiological testing – shows the count of aerobic bacteria, yeast, mold, e-coli, staph, and salmonella in raw and finished goods.
• Organoleptic – uses taste, color, and smell as quality markers in raw materials and finished goods.
• Titration – measures vitamin or mineral potency.
• UV-VIS (ultraviolet-visible spectroscopy) – measures the amount of a specific compound in a plant.

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