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| Analysis of the misuse of “sweet and warm tastes removing fever” method |
| Hits 242 Download times 125 Received:March 25, 2024 |
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| DOI
10.11656/j.issn.1672-1519.2024.07.09 |
| Key Words
treatment by mistake;sweet and warm tastes removing fever;COVID-19;palpitation |
| Author Name | Affiliation | E-mail | | TIAN Ying | The Second Affiliated Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300250, China | | | QIN Guangning | Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China | | | ZHU Mingdan | The Second Affiliated Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300250, China | | | ZAN Shujie | Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China | | | ZHANG Shuo | The Second Affiliated Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300250, China | Sureares@126.com |
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| Abstract
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| “Sweet and warm tastes removing fever” is a method of treating internal injury heat syndrome and deficiency of qi and blood caused by deficiency of qi and deficiency of blood，which is widely used in clinical practice. However，it should be noted that the method of “sweet and warm tastes removing fever” is not the common method for treating exogenous diseases. If the application scope of this method is not broadened without syndrome differentiation，it will lead to mistreatment. In this paper，a case of misuse of “sweet and warm tastes removing fever” method in the diagnosis and treatment of patients with corona virus disease 2019（COVID-19） was selected for a brief analysis，hoping to further master the spirit of traditional Chinese medicine（TCM） syndrome differentiation and treatment，reduce the misuse of treatment，and provide useful reference for doctors. |
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