American kung fu

Copyright 2014. Loud Fist Productions, LLC. All rights reserved.

 

Loud Fist Productions, LLC

Dit Da Jow

Dit Da Jow is a popular Chinese liniment sold to heal external damage such as bruises, aching muscles, arthritis and rheumatism discomfort. There are several different recipes for Dit Da Jow, most of which are considered to a "secret formula" passed down through history of Traditional Chinese medicine, martial arts, and modern Western science.

   Dit Da Jow is a unique mixture of many aromatic herbs such as myrrh and ginseng, which are combined to stimulate circulation, reduce pain and swelling, and improve faster healing of injuries and wounds. The tradition became known as "hit medicine". 

   All bruise liniment formulas contain ingredients to stop pain, reduce swelling and inflammation, and disperse stagnant Qi and blood. It is composed of cooling herbs to reduce swelling and inflammation; and warming herbs that kill pain, promote circulation, and break up accumulations of stagnant blood and fluids. 

   Herbs in the formulas according to TCM use "temperature" and "action". With each herb exhibiting an "energy" that has an effect on the body. Some are cold while others are hot. The overall combination of herbs in a Dit Da Jow formula determines its relative energy. Warmer Jow is more often used for new injuries that may be inflamed. The action of each herb has specific uses. A Dit Da Jow should have one or two primary actions, determined by the herbs which are used in the Dit Da Jow formula.

   Dit Da Jow is primarily used by martial artist to aid the healing of Iron Palm and Iron Body training. Centuries ago Dit Da Jow was made by combining the herbs in a clay vessel and adding rice wine, then burying the vessel in the ground for months or even years; the longer the herbs sat in the alcohol, the stronger the Dit Da Jow became. 

    Grand Master Krzeszinski (Of Loud Fist Kung Fu) currently has 7 different Chinese family recipes (100 years old and older) mixed and available for sale.  Grand Master Krzeszinski lets his mixes (depending on the recipe) sit for a minimum of 3 months, and some up to 3 years (making them as strong as possible) prior to releasing them for sale. 

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