Archive for the ‘Food Therapy’ Category

Premenstrual Syndrome: Finding Relief with Acupuncture and Chinese Medicine

Thursday, March 4th, 2010

PMS can be relieved with acupuncture and Chinese medicine

PMS can be relieved with acupuncture and Chinese medicine

Premenstrual Syndrome (PMS) is the term used to describe a range of physical, behavioral and emotional symptoms associated with a woman’s menstrual cycle.  Symptoms of PMS tend to occur 5-11 days before menstruation and usually abate once menstruation begins, or shortly thereafter.  These symptoms are the result of hormone levels shifting after ovulation.  Some 80% of women in their childbearing years report that PMS has affected their well being.  Chinese medicine and acupuncture can help tremendously!

How can Chinese Medicine and Acupuncture help PMS?
Acupuncture and Chinese medicine offer a holistic approach to PMS.  A November 2002 study in Archives of Gynecology and Obstetrics showed that the success rate of acupuncture in treating PMS symptoms was 77.8% compared to 5.9% in the placebo control group.  Studies show promising data that acupuncture has a neuroendocrine effect on the body.  This means that different combinations of acupuncture points play a role in the release of hormones responsible for regulating the cycle.  By establishing a regular cycle and balancing the many hormones involved, symptoms decline.  Chinese medicine offers herbal remedies as well.

Acupuncture and Chinese medicine is a safe, cost effective option for treating PMS.  You can also empower yourself with small changes in diet and exercise.  Smart, healthy changes can make a world of difference in hormone balance.  Soy products, alcohol, and sugar can exacerbate PMS dramatically; avoid those.  Exercise activates the production of endorphins, a natural feel-good chemical in our bodies.  In Chinese medicine, exercise is said to keep the qi moving. When our energy, or qi, is stuck we will feel tired and irritable and especially vulnerable to pain, depression and PMS.

Oriental Medicine in the Kitchen: The Five Tastes and Temperatures

Wednesday, September 23rd, 2009
Oriental medicine uses food as therapy for better health

Oriental medicine uses food as therapy for better health

In Oriental Medicine, a well balanced diet is comprised of roughly 20% of each of the following five tastes (or flavors):  sweet, sour, bitter, spicy and salty. The typical American diet tends to be improperly weighted with too many salty and sweet tastes. You might ask: why does this matter? Oriental medicine is a health system based on achieving balance, moderation and harmony in all aspects of a person’s well-being. Culturally, we tend to underestimate and de-emphasize our food choices as a vital component in preservation of health. Oriental medicine wholeheartedly integrates food and dietary principles to restore and maintain health.

Oriental Medicine categorizes both herbs and foods based on their inherent characteristics. Two of the most common criteria in selecting an herb or food to remedy a particular condition are its thermal and sensory properties. The Oriental medicine classification of foods by temperature is evaluated in both the thermal nature of the food itself and the way it is prepared.  This measure – expressed as hot, warm, neutral, cool and cold – is an energetic temperature that indicates the effect a particular food has on the body when ingested. This translates into how we use foods as a thermal vehicle either to warm or cool various parts of the body, as needed, to aid in the reversal of a condition.

The Five Tastes is another level of food categorization in Oriental Medicine.  Similar to food temperatures, the five tastes refer to the quality of energy a food or herb emits in the action of ingestion and in process of digestion.  In Oriental medicine, each flavor has an affinity and energetic correspondence mapped to specific internal organs. This creates another layer of precision and personalization in the selection of foods and herbs to treat an individual with specific complaints.

A practitioner of Oriental Medicine will assess your health, symptoms and dietary habits in order to form a complete diagnosis. Often, dietary recommendations are made to supplement and support your treatment plan.

Nutrition and Food Choices in Chinese Medicine

Monday, July 6th, 2009
healthy eating according to Chinese medicine

healthy eating according to Chinese medicine

“You are what eat” may sound cliché, but from a Traditional Chinese Medicine perspective it is law.  Along with acupuncture, food is a major piece of the puzzle when it comes to health and vitality.

Digestion is a broad concept in the lexicon of Oriental Medicine.  East and West agree: we take in and derive energy from food.  In modern-day Western thinking, we tend to regard carbohydrates, proteins, fats, vitamins and minerals as the building blocks of our diet (and thus, the building blocks of our physicality.)  TCM considers the more subtle energetic properties of food as well as other substances we take in, even the air we breathe and thoughts we think.

Wellness starts with a balanced diet.  Variety is important because different foods offer different energetic values. The body not only transforms food into useable substances for organs and cells, but the body’s response to the energetic quality of food affects all realms of being: body, mind and spirit.  Lack of dietary balance will begin to weaken the body, making it more vulnerable to illness and disharmony.

The process of digestion and assimilation is a key factor in the optimal functioning of the body as a whole.  Choosing a variety of right foods for your unique health requirements supports the natural, self-regulating ability of the body and makes it more resistant to illness and imbalance.

Stay tuned for Part II of our discussion of food through the lens of Oriental Medicine: the Five Tastes Theory.

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