Use of Rou Dou Kou (nutmeg) in TCM

Please note that you should never self-prescribe TCM ingredients. A TCM ingredient is almost never eaten on its own but as part of a formula containing several ingredients that act together. Please consult a professional TCM practitioner, they will be best able to guide you.

Preparation: Remove the shell, peel, dry at low temperatures. Crush or grate before use.

Dosage: 3 - 9 grams

Main actions according to TCM*: Warms the Spleen and Stomach, circulates Qi. Protects the Intestines and stops diarrhea.

Primary conditions or symptoms for which Rou Dou Kou may be prescribed by TCM doctors*: Diarrhea Abdominal pain Vomiting Loss of appetite Abdominal bloating

Contraindications*: Not to be used for Damp Heat dysentery and diarrhea.

Common TCM formulas in which Rou Dou Kou is used*

Key TCM concepts behind Rou Dou Kou's properties

In Traditional Chinese Medicine (TCM), Rou Dou Kou belongs to the 'Herbs that stabilize and bind' category. This category of herbs is used for treating abnormal discharges and displacement of Organs. This includes conditions such as diarrhea, discharges from the vagina, penis or rectum as well as prolapse of the Uterus or rectum. It is important to note that herbs in this category only treat symptoms, so one should also use herbs to treat the underlying Deficiency.

Furthermore Rou Dou Kou is Warm in nature. This means that Rou Dou Kou tends to help people who have too much 'Cold' in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Cold in their body are said to either have a Yin Excess (because Yin is Cold in nature) or a Yang Deficiency (Yang is Hot in Nature). Depending on your condition Rou Dou Kou can help restore a harmonious balance between Yin and Yang.

Rou Dou Kou also tastes Pungent. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Pungent ingredients like Rou Dou Kou tends to promote the circulations of Qi and Body Fluids. That's why for instance someone tends to sweat a lot when they eat spicy/pungent food.

The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Rou Dou Kou is thought to target the Large intestine, the Spleen and the Stomach. In TCM the Large Intestine receives the "impure" parts of the digested food from the Small Intestine, absorbs the remaining fluids and excrete the remainder as feces. The Spleen on the other hand assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine.

Research on Rou Dou Kou

Extracts of Myristica fragrans possess strong inhibitory activity against S. mutans, an oral pathogen that is a leading cause for dental caries. The specific activity and fast-effectiveness of Myristica fragrans extract against oral bacteria strongly suggest that it could be employed as a natural antibacterial agent in functional foods or oral care products.¹

The aril of the fruit of Myristica fragrans has lasting antiinflammatory activity due to the myristicin that it contains.²

Sources:

1. JY Chung, JH Choo, MH Lee, JK Hwang (2006). "Anticariogenic activity of macelignan isolated from Myristica fragrans (nutmeg) against Streptococcus mutans". Phytomedicine, Volume 13, Issue 4, Pages 261-266.

2. Yukihiro OZAKI, Soekeni SOEDIGDO, Yoke Rosina WATTIMENA, Asep Gana SUGANDA (1989). "Antiinflammatory Effect of Mace, Aril of Myristica fragrans HOUTT., and Its Active Principles". The Japanese Journal of Pharmacology, Volume 49, issue 2, Pages 155-163.

Use of Rou Dou Kou as food

Rou Dou Kou is also eaten as food. It is used as an ingredient in dishes such as Bechamel sauce or Mashed potato with nutmeg.