盐品甚多。海盐取海卤煎炼而成。今辽冀山东淮浙闽广所出是也。并盐取井卤煎
今四川云南所出是也。池盐出河东安邑西夏灵州。今惟解州种之。疏卤地为畦陇而堑围之。
引清水注入。久则色赤。待夏秋南风大起。则一夜结成。谓之盐南风。亦忌浊水淤淀盐脉也
。（海盐深州者亦引海水入池晒成）又碱盐刮取碱土煎炼而成。（并州河北所出）崖盐生于土
崖之间。状如白矾。亦名生盐。（阶成凤川所出）此五种皆食盐也。海盐井盐碱盐三者出于
人。池盐崖盐二者出于天。此外又有崖盐生于山崖。戎盐生于土中。伞子盐生于井。石盐生
于石。木盐生于树。蓬盐生于草。造化生物之妙。诚难殚知。（濒湖）
按诸盐以大盐为胜。即河东解池印盐也。此盐最精好。得南风急则宿夕而成。谓之种盐。
夫海盐从海卤煎炼。遇南风急盐复回卤。正与解池之必须南风而后成盐者绝异。即此可以参
大盐为胜之义。
味咸。微苦。微甘。微辛。气寒。漏芦为之使。主助水脏凉血润燥。和脏腑。除中恶
心痛。肠胃结热喘逆。胸中病。令人吐。并治霍乱腹痛。腹胀气满。除积聚及伤饮食。吐胸
中痰癖。及一切时气风热痰饮关格诸病。除风邪。止风泪邪气。疗疝气。通大小便。明目固
齿。坚肌骨。定痛止痒。（诸本草）夫水周流于天地之间。润下之性。无所不在。其味作咸。
凝结为盐。亦无所不在。在人刖血脉应之。盐之气味咸腥。人之血亦咸腥。咸走血。血病无
多食盐。多食则脉凝泣而变色。从其类也。煎盐者用皂角收之。故盐之味微辛。辛走肺。咸
走肾。喘嗽水肿消渴者。盐为大忌。或引痰吐。或泣血脉。或助水邪故也。然盐为百病之主
。百病无不用之。补肾药用盐汤者。引入本脏也。而补心补脾药。亦须用炒盐。其治积聚结
核。以能软坚也。治诸痈疽眼目及血病。以其走血也。治诸风热病。以寒胜热也。治大小便
病。以能润下也。治骨病齿病。以肾主骨咸入骨也。吐药用之者。咸引水聚也。（能收豆腐
与此同义）诸蛊及虫伤用之者。取其解毒也。（濒湖）中恶心痛。或连腰脐。取盐如杂子大。
青布裹烧赤。纳酒中顿服。当吐恶物愈。霍乱心腹痛。炒盐三钱。以炒砂仁末五钱。泡汤。
井水澄。冷灌下效。凡霍乱上不可吐。下不可利。出冷汗三大斗许。气即绝。此方入口即吐。
绝气复通。（柳州纂方）一法。用盐一大匙熬黄。童便一升。合和温服。少顷吐下即愈。霍
乱转筋欲死。气绝。腹有暖气者。以盐填脐中。灸盐上七壮即苏。按治霍乱。多取盐以上涌
下泄。要亦不外于阴阳合化也。胸中痰饮。伤寒热病。疟疾。须吐者并以盐汤吐之。心腹胀
坚。痛闷欲死。盐五合。水一升。煎服。吐下即定。不吐更服。积聚二贤散。橘红一斤。甘
草四两。盐五钱。用水三四碗。从早煮至夜。以烂为度。水干则添水。晒干为末。淡姜汤调
下。有块者。加姜黄半两同前药煮。气滞。加香附二两同前药煮。气虚。加沉香半两另入。
噤口痢。加莲肉二两另入。酒食过度。胸膈膨满。口吐清水。一切积聚。法制槟榔散。鸡心
槟榔一两切块。砂仁白蔻仁丁香切细粉草各一两。橘红生姜切细各半斤。盐二两。用河水两
碗。浸一宿。次日入砂锅内。慢火煮干。焙过瓶收。每服一撮。细嚼酒下。按心腹胀坚及积
聚。皆元阳不得元阴之化也。惟伤食则是确然有形者。故用破坚温行之剂。然必合于咸寒。
使阳得阴化而后行。皆不徒以软坚为功也。齿 齿动。盐半两。皂荚两挺。同烧赤研。夜夜
揩齿。一月后并瘥。其齿牢固。目中泪出。盐点目中。冷水洗。数次瘥。口鼻急疳。蚀烂腐
臭。斗子盐白面等分。为末吹之。
〔论〕 盐本润下之水而作咸。经曰。在天为寒。在地为水。在脏为肾。肾为人生之元
阴。而元阳出焉。夫水火者阴阳之征兆也。先明水火之相胜。即明水火之相济。然后阴阳之
合而分。分而合者可明。而盐之能主百病者亦可明。经曰。南方赤色。入通于心。其味苦。
又在天为热。在地为火。在脏为心。又热伤气。寒胜热。苦伤气。咸胜苦。是非水之胜火乎。
顾心虚即以炒盐补之。其义何也。心主火。其充在血脉。（既曰充在血脉。则所谓火之灵者
。岂徒在气乎。夫心所以生血。谓离中有坎也。盐之气味咸腥。人之血亦咸腥。取盐入生血
之心。非同气相求欤。）心虚者血脉不充也。血脉不充而后阳偏胜。经所谓壮火食气。热伤
气。苦伤气也。以炒盐之咸补其血。则火得水济而阳不偏胜。经所谓少火生气。寒胜热。咸
胜苦也。是相胜而乃以相济者也。经曰。心之病在五脏。夫五脏属阴气主之。能使心充于血
脉。而五脏之阴气不伤。则阴之为阳守者。六腑胥受其益矣。试以脏言之。经云。脾色黄。
宜食咸。启元子谓肾为胃关。脾与胃合。假咸软以利其关。关利而胃气乃行。胃行而脾气方
化。是脾之宜咸者即以利胃。（凡六腑之益先因于各脏者可推）如本经所治肠胃结热。及霍
乱伤食腹胀满。类皆可推脾肾同气以求之矣。胸中为肺所治。痰热诸证乃元阳不得元阴以化。
故液结为痰耳。盐能吐之者。元阳得阴以化。不徒以涌泄为功也。至于能通大便。亦当推肺
肾同气以求之矣。元阳得化于元阴。则目病之因于肝眚者。风泪邪气可止。又并风邪疝气而
治之。至胆为中精之腑。亦当推肝肾同气以求之矣。若心小肠肾膀胱。固皆以同气相求者。
盐之能利小水。其又何疑。总之。五脏之阴气不可伤。伤则失守而阴虚。阴虚则无气。无气
则死。善理病者就元阴以保元阳。可举一盐之治。通于他味矣。
别录云。多食伤肺喜咳。多食。令人失色肤黑。损筋力。（保升）
〔修治〕 人多以矾硝灰石之类杂之。入药须以水化。澄去脚滓。煎炼白色乃良。
盐的种类非常多。海盐是从海水卤汁中煎煮提炼而成的，如今辽宁、河北、山东、淮河、浙江、福建、广东等地出产的就是这种。井盐是从地下卤水中煎煮提炼而成的，如今四川、云南等地出产的就是这种。池盐产自河东安邑和西夏灵州，如今只有解州还在生产。人们将疏松的卤地划成田垄并用沟渠围起来，引入清水注入其中，时间久了颜色变红，等到夏秋季节南风大作时，一夜之间就能结成盐，这被称为“盐南风”。这也忌讳浑浊的水沉淀堵塞盐脉。（深州的海盐也是引入海水入池晒制而成）还有碱盐，是刮取含碱的土壤煎煮提炼而成的，产自并州和河北一带。崖盐生长在土崖之间，形状像白矾，也被称为生盐，产自阶州、成州、凤川等地。这五种都是食盐。海盐、井盐、碱盐这三种是人造出来的，池盐和崖盐这两种是天然生成的。此外还有生长在山崖间的崖盐，生长在泥土中的戎盐，生长在井里的伞子盐，生长在石头里的石盐，生长在树木里的木盐，生长在草里的蓬盐。大自然化生万物的奥妙，实在难以穷尽知晓。（李时珍语）
考察各种盐，以大盐为最优，也就是河东解池出产的印盐。这种盐最为精纯美好，遇到急南风一宿或一夕就能结成，被称为“种盐”。海盐是从海水卤汁中煎炼而成，如果遇到急南风，盐反而会回卤（溶解），这与解池必须依靠南风才能成盐的情况截然不同，仅凭这一点就可以推知大盐优于其他盐的道理。
味道咸，略带苦味、甘味和辛味。药性寒。以漏芦为使药。主要作用是辅助肾脏，凉血润燥，调和脏腑，去除中恶心痛，治疗肠胃结热引起的喘逆、胸中病症，能使人呕吐，并治疗霍乱腹痛、腹胀气满，消除积聚以及饮食停滞，吐出胸中的痰癖，以及一切时气风热、痰饮、关格等病症。还能祛除风邪，止住因风邪引起的眼泪，治疗疝气，通利大小便，明目固齿，强健肌肉骨骼，止痛止痒。（历代本草记载）水在天地之间周流运行，具有向下滋润的特性，无处不在。其味道变成咸味，凝结成盐，也无处不在。在人身上，血脉与之相应。盐的气味咸腥，人的血液也是咸腥的。咸味入血分，患有血病的人不宜多吃盐，多吃则会导致血脉凝滞不畅而面色改变，这是同类相求的缘故。煎盐时用皂角来收束，所以盐的味道略带辛味。辛味入肺，咸味入肾。患有喘嗽、水肿、消渴症的人，盐是大忌。因为盐或者会引动痰液导致呕吐，或者会使血脉泣涩，或者会助长水邪。然而盐是百病的主药，百病没有不用的。用盐汤补肾药，是为了引药进入本脏。而补心、补脾的药，也必须用炒盐。治疗积聚结核，是因为盐能软坚散结；治疗各种痈疽、眼目及血病，是因为盐能走血分；治疗各种风热病，是因为盐的寒性能胜热；治疗大小便病，是因为盐能润下；治疗骨病、齿病，是因为肾主骨，咸味入骨；在催吐药中使用盐，是因为咸味能引水聚集（这与它能收豆腐的原理相同）。治疗各种蛊毒及虫伤，是取其解毒的作用。（李时珍语）
中恶心痛，或者牵连腰脐，取如杂豆大小的盐，用青布包裹烧红，放入酒中一次服下，应当吐出恶物而痊愈。霍乱心腹痛，用炒盐三钱，配合炒砂仁末五钱，用开水冲泡，待井水澄清后，冷服有效。凡是霍乱上不能吐，下不能泻，出冷汗约三大斗左右，气息就会断绝。这个方子入口即吐，使断绝的气息重新通畅。（柳宗元《纂方》）另一种方法：用一大匙盐炒黄，与童便一升混合，温服，不久后吐下即可痊愈。霍乱转筋欲死，气息断绝，但腹部尚有暖气者，用盐填满肚脐，在盐上灸七壮即可苏醒。考察治疗霍乱，多取用盐来促使上涌下泄，这也不外乎阴阳合化的道理。胸中痰饮、伤寒热病、疟疾需要催吐的，都用盐汤催吐。心腹坚硬胀满，疼痛闷乱欲死，用盐五合，水一升，煎服，吐下后即可安定，如果不吐再服用。积聚二贤散：橘红一斤，甘草四两，盐五钱，用水三四碗，从早煮到晚上，以煮烂为度，水干了就添水，晒干研成粉末，用淡姜汤调服。有肿块者，加姜黄半两同前药一起煮；气滞者，加香附二两同前药一起煮；气虚者，加沉香半两另加入。噤口痢，加莲肉二两另加入。酒食过度，胸膈膨满，口吐清水，一切积聚，使用法制槟榔散：鸡心槟榔一两切块，砂仁、白蔻仁、丁香、粉草各一两，橘红、生姜切细各半斤，盐二两，用河水两碗，浸泡一夜，第二天放入砂锅中，慢火煮干，焙干后瓶装收藏。每次服用一撮，细细咀嚼后用酒送下。考察心腹坚硬胀满及积聚，都是由于元阳得不到元阴的化育所致。只有伤食则是确然有形的病邪，所以使用破坚温行的药剂。但必须结合咸寒之性，使阳气得到阴气的化育后才能运行，都不仅仅是靠软坚散结的功效。
牙齿松动：盐半两，皂荚两挺，一同烧红研碎，每晚刷牙，一个月后牙齿全部痊愈，变得牢固。眼中流泪：用盐点入眼中，再用冷水清洗，数次后可愈。口鼻急疳，蚀烂腐臭：用斗子盐和面粉等分，研成粉末吹入患处。
【论述】盐本是具有润下特性的水，味道为咸。《内经》说：在天为寒，在地为水，在脏为肾。肾是人生的元阴，而元阳出于其中。水和火是阴阳的征兆。先明白水火相互克制，也就明白了水火相互济助，然后阴阳的合与分、分与合的道理就可以明白了，盐之所以能主治百病的道理也可以明白了。《内经》说：南方赤色，入通于心，其味苦。又在天为热，在地为火，在脏为心。热伤气，寒胜热，苦伤气，咸胜苦。这不是水胜火吗？但是心虚时用炒盐来补益，这是什么道理呢？心主火，其充盛在于血脉。（既然说充盛在血脉，那么所谓火的灵性，难道仅仅在气上吗？心之所以能生血，是因为离卦中有坎水。盐的气味咸腥，人的血液也是咸腥的，取盐进入生血之心，不是同气相求吗？）心虚就是血脉不充盛。血脉不充盛而后阳气偏胜，《内经》所说的壮火食气，热伤气，苦伤气。用炒盐的咸味来补血，那么火得到水的济助而阳气不偏胜，《内经》所说的少火生气，寒胜热，咸胜苦。这是相互克制从而相互济助。《内经》说：心的病变涉及五脏。五脏属阴，由阴气主宰。能使心充满于血脉，而不损伤五脏的阴气，那么作为阳之守的阴气，六腑都受到它的益处了。试以脾脏为例，《内经》说：脾色黄，宜食咸。启元子认为肾为胃之关，脾与胃相合，借助咸味来软化以利其关窍，关窍通利则胃气得以运行，胃气运行则脾气才能化生。这就是脾宜食咸的原因，即通过利胃来实现。（凡六腑的益处先源于各脏的，可以由此推知）如本经所治的肠胃结热，以及霍乱伤食导致的腹胀满，类都可以从脾肾同气来推求。胸中为肺所治理，痰热诸证是由于元阳得不到元阴的化育，所以津液凝结为痰。盐能将其吐出，是因为元阳得到阴气的化育，不仅仅依靠涌泄的功效。至于能通大便，也应当从肺肾同气来推求。元阳在元阴中得到化育，那么因肝病变引起的目病，风泪邪气可以停止，又一并治疗风邪和疝气。至于胆为中精之腑，也应当从肝肾同气来推求。若心和小肠、肾和膀胱，固然都是以同气相求的关系，盐能利小便，又有什么可疑的呢？总之，五脏的阴气不可损伤，损伤则失守而阴虚，阴虚则无气，无气则死。善于调理疾病的人，就从元阴来保全元阳，可以从盐的治疗作用推广到其他药味了。
《别录》说：多吃伤肺喜咳，多吃令人脸色黑，损伤筋骨力气。（甄权语）
【修治】人们常以矾、硝、灰、石之类掺杂其中。入药时必须用水化开，澄清去掉沉淀物，煎炼成白色才是好的。
There are many types of salt. Sea salt (Haiyan) is produced by boiling and refining sea brine; those produced in Liaoning, Hebei, Shandong, Huaihe, Zhejiang, Fujian, and Guangdong today are examples. Well salt (Jingyan) is produced by boiling and refining underground brine; those produced in Sichuan and Yunnan today are examples. Pool salt (Chiyán) originates from Anyi in Hedong and Lingzhou in Western Xia; currently, only Jiezhou produces it. Loose saline land is divided into ridges and surrounded by ditches. Clear water is introduced into them. After a long time, the color turns red. When the south wind rises strongly in summer and autumn, salt crystallizes overnight, known as "Salt South Wind" (Yan Nanfeng). It also avoids turbid water sediment blocking the salt veins. (Sea salt in Shenzhou is also made by introducing seawater into pools for sun-drying.) There is also alkali salt (Jiányán), made by scraping alkaline soil and boiling/refining it; produced in Bingzhou and Hebei. Cliff salt (Yáyán) grows between earthen cliffs, resembling white alum, also called raw salt (Shengyan); produced in Jiezhou, Chengzhou, and Fengchuan. These five types are all edible salts. Sea salt, well salt, and alkali salt are man-made, while pool salt and cliff salt are naturally formed. Additionally, there is cliff salt growing on mountain cliffs,戎盐 (Róngyán, Chinese rock salt) growing in soil, umbrella salt (Sǎnzǐyán) growing in wells, stone salt (Shíyán) growing in stones, wood salt (Mùyán) growing in trees, and peng salt (Péngyán) growing in grass. The wonders of nature's creation are truly inexhaustible. (Li Shizhen)
Among various salts, Da Yan (Great Salt) is considered superior, specifically the Yin Yan (Seal Salt) from the Jie Pool in Hedong. This salt is the most pure and fine; when strong south winds blow, it forms overnight or in a single night, called "Zhong Yan" (Planted Salt). Sea salt is refined from sea brine; encountering strong south winds causes the salt to revert to brine, which is completely different from the Jie Pool's requirement of south winds to form salt. This alone illustrates why Da Yan is superior.
Taste: Salty, slightly bitter, sweet, and pungent. Nature: Cold. Minister herb: Lopurum Root (Loulú). Main actions: Assists the Kidney organ, cools blood, moistens dryness, harmonizes the Zang-Fu organs, eliminates sudden evil heart pain, treats heat accumulation in the intestines and stomach causing wheezing and counterflow qi, chest diseases, induces vomiting, and treats cholera with abdominal pain, abdominal distension and fullness, removes accumulations and food stagnation, vomits phlegm-stasis in the chest, and treats all seasonal warm-heat pathogens, wind-heat, phlegm-fluids, Guan-Ge syndrome, expels wind-pathogens, stops wind-induced tearing, treats hernia, unblocks large and small bowels, brightens eyes, strengthens teeth, solidifies muscles and bones, relieves pain, and stops itching. (Various Materia Medica) Water circulates between heaven and earth, possessing a downward-nourishing nature, present everywhere. Its taste becomes salty, condensing into salt, present everywhere. In humans, blood vessels correspond to it. Salt has a salty-fishy odor, just as human blood does. Salty flavors enter the Blood level. Those with blood diseases should not consume much salt; excessive consumption causes blood vessels to stagnate and change color, following the principle of similar things attracting each other. When refining salt, Gleditsia Sinensis Fruit (Zaojiao) is used to consolidate it, hence salt has a slight pungent taste. Pungent enters the Lung, salty enters the Kidney. For those with wheezing, cough, edema, or Xiao Ke (Wasting and Thirsting syndrome), salt is strictly contraindicated. It may induce phlegm and vomiting, cause blood vessels to stagnate, or assist water pathogenic factors. However, salt is the master of hundred diseases, used in almost all conditions. Using salt water to guide kidney-tonifying herbs helps introduce them to their home organ. Heart and Spleen tonifying herbs also require fried salt. Treating accumulations and nodules relies on salt's ability to soften hardness. Treating carbuncles, sores, eye diseases, and blood disorders relies on its entry into the blood level. Treating wind-heat diseases relies on its cold nature overcoming heat. Treating bowel/bladder disorders relies on its moistening and downward-draining action. Treating bone and tooth diseases relies on the Kidney governing bones and salty flavor entering bones. Using salt in emetics relies on salty flavor gathering water (similar to its tofu-coagulating property). Treating gu poison and insect bites utilizes its detoxifying effect. (Li Shizhen)
For sudden evil heart pain radiating to the waist and umbilicus, take salt the size of mixed beans, wrap in green cloth, burn red, place in wine, and drink at once. Vomiting noxious substances will lead to recovery. For cholera with heart and abdominal pain, use 3 qian of fried salt with 5 qian of fried Amomum Villosum Seed (Sharen) powder, steeped in hot water, clarified with well water, and taken cold. If cholera presents with inability to vomit or purge, profuse cold sweat (approx. 3 dou), and impending death, this formula induces vomiting upon entry, restoring vital qi. (Liu Zongyuan's Fang) Another method: Fry one large spoonful of salt until yellow, mix with one sheng of child's urine, and take warm. Vomiting and purging shortly after leads to recovery. For cholera with muscle cramps, impending death, absent pulse but warmth in abdomen, fill the umbilicus with salt and moxa seven cones on top of the salt to restore consciousness. Treating cholera often uses salt to induce upper vomiting and lower purging, reflecting the interaction of Yin and Yang. For phlegm-fluids in the chest, Shanghan febrile diseases, and malaria requiring emesis, use salt water to induce vomiting. For hard abdominal distension and severe pain, use 5 he of salt with one sheng of water, decoct and take. Vomiting and purging will stabilize symptoms; if no reaction, repeat. Er Xian San (Two Worthies Powder) for accumulations: 1 jin of Tangerine Peel (Juhong), 4 liang of Licorice Root (Gancao), 5 qian of salt. Decoct in 3-4 bowls of water from morning till night until soft. Refill water if dry. Dry and powder. Take with light ginger soup. Add 0.5 liang of Turmeric (Jianghuang) if masses exist; add 2 liang of Cyperus Rotundus Rhizome (Xiangfu) for Qi stagnation; add 0.5 liang of Agarwood (Chenxiang) separately for Qi deficiency. For Jin Kou Li (Lockjaw Dysentery), add 2 liang of Lotus Seeds (Lianrou) separately. For excessive alcohol/food intake causing chest fullness and clear fluid vomiting, or all accumulations, use Fa Zhi Bing Lang San (Processed Betel Nut Powder): 1 liang of Betel Nut (Binglang) cut into pieces, 1 liang each of Amomum Fruit (Sharen), White Cardamom (Baokouren), Clove (Dingxiang), and Licorice Root (Fangcaozhi); 0.5 jin each of Tangerine Peel (Juhong) and Fresh Ginger (Shengjiang), finely cut; 2 liang of salt. Soak in two bowls of river water overnight. Next day, slow-boil in a clay pot until dry. Bake and store in a bottle. Take one tuas, chew thoroughly, and swallow with wine. Hard abdominal distension and accumulations stem from Yuan Yang failing to transform via Yuan Yin. Food stagnation is tangible, thus requiring breaking-hardness and warming-moving agents. However, combining with salty-cold properties allows Yang to be transformed by Yin before moving, achieving more than just softening hardness.
For loose teeth: 0.5 liang of salt and two stalks of Gleditsia Sinensis Fruit (Zaojiao), burned red and powdered. Brush teeth nightly. Teeth become firm after one month. For tearing eyes: Apply salt to eyes, wash with cold water. Cures after several times. For acute mouth/nose gangrene with rotting and foul odor: Mix Douzi Salt and flour equally, powder, and insufflate.
[Discussion] Salt is water with downward-nourishing properties and salty taste. The Classic states: In Heaven it is Cold, on Earth it is Water, in the Zang it is the Kidney. The Kidney is the body's Yuan Yin, from which Yuan Yang emerges. Water and Fire are manifestations of Yin and Yang. Understanding their mutual overcoming explains their mutual assistance, clarifying the unity and division of Yin and Yang, and thus why salt treats hundred diseases. The Classic states: South corresponds to Red, connects to the Heart, tastes Bitter. In Heaven it is Heat, on Earth it is Fire, in the Zang it is the Heart. Heat damages Qi, Cold overcomes Heat, Bitter damages Qi, Salty overcomes Bitter. Is this not Water overcoming Fire? Yet, Fried Salt is used to tonify Heart deficiency. Why? The Heart governs Fire,充盈 in Blood vessels. (If充盈 in blood vessels, isn't the spirit of Fire present there too? The Heart generates blood because Li contains Kan. Salt is salty-fishy, like blood. Using salt to enter the blood-generating Heart follows the principle of similar energies attracting.) Heart deficiency means insufficient blood vessels. Insufficient blood leads to Yang hyperactivity. As stated, Strong Fire consumes Qi, Heat damages Qi, Bitter damages Qi. Using salty Fried Salt to nourish blood allows Fire to be assisted by Water, preventing Yang hyperactivity. Weak Fire generates Qi, Cold overcomes Heat, Salty overcomes Bitter. This is overcoming leading to assisting. The Classic states: Heart disease affects the Five Zang. The Five Zang belong to Yin, governed by Yin Qi. If the Heart is filled with blood without damaging Zang Yin, the Yin that guards Yang benefits the Six Fu organs. Consider the Spleen: The Classic states: Spleen color is Yellow, suitable for salty taste. Qiyuanzi said the Kidney is the gate of the Stomach. Spleen and Stomach are paired. Salty flavor softens and opens the gate. Once open, Stomach Qi moves, allowing Spleen Qi to transform. Thus, Spleen benefits from salty taste by benefiting the Stomach. (Benefits to Six Fu organs derive from Zang organs.) Conditions like intestinal/stomach heat accumulation and cholera food-stagnation distension can be understood through Spleen-Kidney shared Qi. The chest is governed by the Lung. Phlegm-heat arises from Yuan Yang lacking Yuan Yin transformation, causing fluid condensation into phlegm. Salt induces vomiting because Yuan Yang transforms via Yin, not just by forcing expulsion. Unblocking bowels also relates to Lung-Kidney shared Qi. When Yuan Yang transforms via Yuan Yin, liver-related eye diseases cease, wind-tearing and wind-pathogens stop, and hernias are treated. The Gallbladder, a middle-pure organ, relates to Liver-Kidney shared Qi. Heart-Small Intestine and Kidney-Bladder pairs rely on shared Qi attraction, explaining salt's diuretic effect. In summary, Zang Yin must not be damaged; damage leads to loss of control, Yin deficiency, Qi deficiency, and death. Skillful practitioners preserve Yuan Yang via Yuan Yin, extending salt's therapeutic logic to other flavors.
*Ben Cao Jing Jiu Yi* states: Excessive consumption damages the Lung, causing cough. It darkens the complexion and damages sinews and strength. (Zhen Quan)
[Preparation] Impurities like Alum, Niter, Ash, and Stone are often added. For medicinal use, dissolve in water, clarify to remove sediment, and refine until white for best quality.