Western Herbalism
Malt
Maltum
This article was introduced in to this country from Germany, where it had been used for some time as a tonic and nutrient in anorexia, chronic bronchitis, phthisis, asthma, dyspepsia, convalescence from exhausting maladies, and in all diseases accompanied by general debility, and impairment of the vital powers; its beneficial effects in these diseases appear to be due to the diastase and the nutritive principles entering into its composition.
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No toxicity, pregnancy or breastfeeding flag is recorded for this plant. That is the record speaking, not a promise; the library carries the full safety section.
Dosing as the sources wrote it
| Preparation | As written | Metric |
|---|---|---|
| Action, Medical Uses, and Dosage: (For uses of extract of malt, see Extractum Malti.) Starchy food is rendered more easily digested by malt and its preparations, which act similarly to ptyalin, converting amylaceous matter into sugar and dextrin, and preventing fermentation. An excellent diastatic agent for addition to farinaceous foods, for those suffering from wasting disorders, where nutriment is either passed undigested or is vomited, and especially useful in the summer disorders of infants, and for marasmic and tubercular patients, is the following cold infusion of malt: Mix 1 ½ ounces of crushed malt with 4 fluid ounces of cold water. Allow it to stand a half day, then filter it through paper until of a perfectly clear, sherry-brown color. Maltose and diastase are its principal constituents, and it readily ferments, hence but small amounts should be prepared, and those daily. A half ounce of this sweetish infusion added to half pint of any farinaceous gruel, at a moderately warm temperature, will cause the amylaceous products to be converted into glucose and dextrin. | 46655 mg |
Doses are reproduced from the sources for practitioners and are not a recommendation for any person.
From the sources
Medical Uses and Dosage. This article was introduced in to this country from Germany, where it had been used for some time as a tonic and nutrient in anorexia, chronic bronchitis, phthisis, asthma, dyspepsia, convalescence from exhausting maladies, and in all diseases accompanied by general debility, and impairment of the vital powers; its beneficial effects in these diseases appear to be due to the diastase and the nutritive principles entering into its composition.
Medical Uses and Dosage. This preparation differs from the preceding only in the presence of hops, which may impart to it a slight hypnotic influence. It may be used in the same cases, and in the same doses, as named for the extract of malt.
Description, Medical Uses, and Dosage. Fluid extract of malt possesses the taste of fresh malt, but is not sweet, and as prepared by the preceding process, will not ferment. It represents in each fluid ounce the soluble principles of 1 ½ troy ounces of malt. It is a thin, yellow or brownish-yellow liquid. (For uses, see Maltum.) The dose varies according to the individual and effects desired (see Extractum Malti).
Description. In the preceding process, if the operation of the percolation be neglected, or if the percolate be allowed to stand a short time previous to evaporation, fermentation will speedily ensue, and the resulting extract will have an acid, disagreeable taste.
Drawn from King's American Dispensatory, 18th edition (Felter and Lloyd), and the Bountiful Herbs editorial.
In formulas
Malt stands in 29 documented formulas in the library, among them ging yí tāng, bão tãi zi shẽng wán, thèn gàn xì fêng tāng, xiāng shà ping wèi sắn, yĩ jià jiǎn zhèng qì sǎn, bàn xià bái zhú tiān má tāng.
Often paired with
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ManacaFranciscea uniflora
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MangoMangifera indica
Mango gingerCurcuma amadaThe whole plate is in the library. The compass, Compare, the Sky of eleven hundred plants and the formulary open with an email address and a password, free, with the formula builder and its safety engine. Herbert without limit, his formulating, clients, the handouts and the labels are the paid room.
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