AOMA Blog

Fat is Flavor!

Posted by Joel Cone, DC on Mon, May 23, 2022 @ 01:43 PM

By Dr. Joel Cone

Gordon Ramsey said it best when he said, “Fat is flavor.” And it’s true. Some of the best things are entirely made of fat or supremely enhanced by it. Think of truffle-buttered eggs, olive oil-rich tapenade, the Brazilian fish moqueca with its rich coconut flavor, or the ever-classic beverage: Hollandaise Sauce! But fats don’t only add a richness and flavor to our foods, they also pack in powerful metabolic regulation, for better or worse. You all know the adage you are what you eat, and a lot of who you are is fat: your brain, your stored energy reserves, your cell membranes and myelin. The type of fat you eat is important, as the regulatory cascade that it sets up can determine whether an injury resolves quickly without pain, or becomes chronic and unresolving and debilitatingly painful. Remember most pain-relieving medications, NSAIDs and corticosteroids, are drugs that influence the manufacture of eicosanoid particles. These molecules are directly pulled from fat in your cell membranes and the type of fat available can influence these molecules.Fat Is Flavor Images (2)

So how do we assess inflammation? We can get a thorough history and look for inflammatory indicators: smoking, sedentary lifestyles, poor food quality in a diet diary, and symptoms of pain, repetitive injury, allergies, etc. These can all be important clues to gather and assess. We can also look to blood tests. Frankly, some patients won’t trust you until they see a test in hand. You may have told them what they need, but they had to go spend the $100 on the lab tests to adopt your ideas. Such is human nature. So, what lab tests could you get? C-reactive protein and erythrocyte sedimentation rate often come to mind, though I very rarely see these elevated on blood tests, even with other signs of inflammation in the history or physical exam, so they aren’t very usefully in the general ambulatory population, in my opinion. They are still an option. I do think the Omega 3-to-Omega 6 ratio is a good test, and available through Quest Diagnostics, CPL, or other blood diagnostic labs. It gets to the dietary roots of what your patients look like internally. It looks at the roots of the inflammatory cascade and how the person is relatively set with regards to fats, and thus inflammatory processes.

Fat Is Flavor Images (1)The typical Western diet contains a considerably increased ω-6 fatty acid relative to the ω-3 fatty acids (FA). Essential fatty acids (EFAs), taken in via diet or supplements, are essential components of cell membrane phospholipids, and appropriate membrane fatty acid content is pivotal for optimal membrane fluidity, receptor activity and cellular metabolism. The same FAs eventually give rise to hormone-like substances (eicosanoids) that are involved in the regulation of blood pressure and coagulation, lipid levels, immune response, allergy and asthma, tumor growth and inhibition (1), the inflammatory response to injury and infection, and they may play a role in seizure disorders, depression, and dementias such as Alzheimer's disease (2). Increased blood flow to the brain is seen with persons with improved ω-3 FA levels. Talk about an important group of molecules!

Historically, evidence is indicative that early hunter-gatherer diets had ω-6 to ω-3 fatty acids ratiosclose to 2:1. Estimates of modern ratios are now 10:1(3) to 18:1 to 50:1(2) by some estimations! And throw in the novel trans fatty acid isomers and we have a disaster on our hands (4).

Needless to say, we (...most persons anyway) need considerably more ω-3 fatty acids and considerably less ω-6 fatty acids than we currently are getting. It’s probably safe to assume the patient has a ratio greater than 2:1. High levels of ω-6 fatty acids are found in refined grains and vegetable oils, such as safflower, soy, corn, peanut, and canola oils… think fried foods, chips, crackers, cookies, chain restaurant type-foods. The ω-6 fatty acids are found in green leafy vegetables and ocean fish, such as salmon, mackerel, and sardines, or krill and other sources from plankton.Fat Is Flavor Images (3)

There are other ω-6 fatty acids, such as flax seed oil, that can convert to essential fatty acids like EPA and DHA. However, flax seed conversion can be as low as 2%! This is a hard-to-rely on source for EPA and DHA.

Another category of fat is arachidonic acid. Small amounts are needed, but elevated levels can be unhealthy, if not balanced with other fats. High concentrations of arachidonic acid are found in dairy, eggs, meats and shellfish.

The trouble with ω-6 fatty acids is when they are elevated, they convert to arachidonic acid, which drives up the arachidonic levels, and the unhealthy and proinflammatory effects can be quite high. Vegetarians and vegans, in some studies, have been shown to have higher levels of arachidonic acid than omnivores, due to elevated consumption of ω-6 fatty acids coupled with lower levels of ω-3 fatty acids and elevated insulin levels due to higher consumption of carbohydrates! Crazy, right? Conversion of ω-6 fatty acids to arachidonic acid is slowed by the presence of eicosapentanoic acid (in fish oils) and sesame seed oil (raw).

Although often women have elevated ω-6 fatty acids, estrogen from female physiology or estrogen-containing birth control pills can inhibit the formation and use of ω-6 and ω-3 fatty acids (lenolenic and linoleic) and sometimes women can benefit from additional types of ω-6 fats (such as found in Evening Primrose Oil, Black Currant Seed Oil, or Borage Oil) along with EPA (fish or krill oil). Severe cramping around the menstrual cycle can hint at this being an issue(5).

Fat Is Flavor Images

All of this sound confusing? Well, it’s not as confusing as I’m probably making it. A simple rule is to try to balance your fat categories. Here are some simple ideas that can help:

  • Increase fruit and vegetable consumption! Green and leafy vegetables are low in omega-6 fats and arachidonic acid and often contain omega-3 fats, too
  • Reduce your refined carbohydrates, total carbohydrates, and sugar, as increased insulin drives the conversion of ω-6 fatty acids to arachidonic acid.
  • Reduce take out, restaurant foods, and packaged foods (as these often contain higher levels of ω-6 fatty acids). Look at the oils used in potato chips, crackers, fried foods, shelf stable packaged foods… they all have ω-6 fatty acids in common.
  • Consider adding more salmon, tuna, mackerel, sardines, and herring to your diet, and/or add around 1,200mg or more Eicosapentanoic Acid (EPA) to your diet in a pill form (I like Nordic Naturals brand fish oils).
  • Low protein diets can drive up arachidonic acid levels (as protein is typically replaced with carbohydrates). Take in adequate protein for your body mass. General recommendations are 0.8gm/kg and up to 1.6 gm/kg body weight, with 1gm/kg bodyweight being a good recommendation generally. Athletes and very active persons need on the higher end of this range (4).
  • Eliminate or considerably reduce vegetables oils, and consider cooking with either coconut oil or olive oil as your first choice.
  • Arachidonic acid conversion to pro-inflammatory end products is inhibited by ginger,turmeric, bioflavinoids and boswellia, FYI.

I always try to consider what will make the biggest impact on my patient's physiology with the least cost or annoyance. Fatty acid ratios and consumption patterns are an approach that has very broad effects on a person’s physiology and can be a good place to start when inflammation may be involved.

Work Cited:

  • Omega-3 fatty acids, membrane remodeling and cancer prevention. Natividad R. Fuentes et al. Mol Aspects Med. 2018 Dec.
  • Omega Fatty Acids – Proper Ratio is Key. BrainMD Life. June 13, 2017.
  • Origins and evolution of the Western diet: health implications for the 21st century. Loren Cordain, S Boyd Eaton, Anthony Sebastian, Neil Mann, Staffan Lindeberg, Bruce A Watkins, James H O’Keefe, and Janette Brand-Miller Am J Clin Nutr 2005;81:341–54. 2005 American Society for Clinical Nutrition
  • The Big Book of Health and Fitness. Phil Maffetone. 2012 Skyhorse Publishing.
  • Clinical Nutrition for Pain, Inflammation and Tissue Healing. David Seaman,1998 NutrAnalysis, Inc.

Topics: Traditional Chinese Medicine, nutrition, integrative medicine, holistic healing, acupuncture, aoma, tcm, ATX

TCM Nutrition - The Nature (Temperature) of Food

Posted by Violet Song on Thu, Mar 23, 2017 @ 02:33 PM

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When we talk about Western nutrition, we generally think about the seven basic nutrients necessary for our body:

  • Carbohydrates
  • Proteins
  • Fats
  • Minerals
  • Vitamins
  • Fiber
  • Water 

However, when talking about nutrition in Traditional Chinese Medicine (TCM), the basic factors of food are separated in a completely different diagram. According to TCM, the properties of food are analyzed as:

  • Nature (temperature)
  • Flavors
  • Moving tendency
  • Functions

Let’s talk about the nature (temperature) of food today. In TCM, a food’s nature is described as hot, warm, neutral, cool, and cold, just like temperature types. But what is meant by the food’s “temperature” in TCM is not the absolute temperature. For example, whether the food is taken out from the refrigerator or kept in a room-temperature cabinet, the same food has the same nature or temperature according to TCM principles. The nature (temperature) of the food depends on the body reaction of those who eat it. For example, warm mint tea can make people “chill out” and feel cooled down, while iced cayenne pepper can still make people feel hot and sweaty. Because of the nature of food, certain foods can be used in TCM dietary therapy to correct imbalances of the human body’s yin and yang. Cold-natured food are used to clear heat from the body, while hot-natured food can be used to strengthen the body’s heating energy, such as yang essence.

Animal food sources are high in protein and fats that can be beneficial for the human body. But different meats have different natures (temperatures) according to TCM:

Meat

Nature (Temperature)

Beef

Neutral, slight warm

Pork

Neutral, slight cool

Chicken

Warm

Duck

Cool

Lamb, mutton

Slight hot

Venison

Hot

In a colder season, warm or hot-natured meats are generally suitable seasonal foods and can bring warmth to the body; for example, mutton or chicken. However, some people have a body constitution characterized by yang deficiency. In the same room temperature, yang-deficient individuals typically feel colder than others, they’re frequently tired, and they tend to easily have indigestion. Some commonly related diseases are hypothyroidism and fibromyalgia. In this type of case, warm-natured foods are recommended, like Lamb Masala: (http://www.taste.com.au/recipes/lamb-masala/7d4dada3-fc97-44db-95c5-e5fe8dbe05b9)

On the other hand, for people who have a heat pattern condition, lamb is not a very suitable choice. Heat conditions can manifest as the person easily feeling hot, desiring cold water, having red burning pimples break out often, etc. In this case, cooler temperature meat is recommended, like Pork Lotus Root soup: (http://thewoksoflife.com/2016/02/lotus-root-pork-soup/)

TCM teachings encourage you to choose foods according to both the nature of the food and your body condition. Many of AOMA’s acupuncturists incorporate TCM diet therapy into their clinical practices and can help you identify your body constitution, as well as create a diet plan individually suited to your symptoms and body condition.

Learn more about TCM nutrition by scheduling a consultation at one of our clinics.

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Topics: nutrition, tcm nutrition

Winter Recipes for Optimal Health according to Chinese Medicine Nutrition

Posted by Sarah Bentley on Mon, Dec 01, 2014 @ 10:22 AM

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With the gluttony of Thanksgiving behind us and a just few weeks until the next-biggest eating holidays of the year, maybe it is time to give your body what it is yearning for: nourishment. According to Traditional Chinese Medicine (TCM) nutrition principles, during the winter months our energy begins to move inward. It is a time of quietude and the best season to tonify and store essence internally. We asked two of our esteemed faculty members to share their favorite recipes for the season. We hope you enjoy!

Winter Tonic Oxtail Soup

Dr. Violet Song recommends this Winter Tonic Oxtail Soup. It is warm in nature and is a great kidney yang tonic. It’s a superb dish for the winter season! Traditional Chinese Medicine (TCM) calls for “Winter Daikon, Summer Ginger.” Winter cold can bring the coagulation of qi flow in the human body. The oxtail can be so much of a tonic that it can be too greasy, but the daikon can move qi and offset this consistency. The soup can be served 1-2 times per week all through the winter.

tcm nutrition daikon

Ingredients:
1 lb oxtail
1 tbsp cooking wine
Water
1 lb daikon radish
Carrots, greens (optional)
Salt
Cilantro as garnish (optional)

Instructions:
1.    Chop the oxtail into 1-inch cubes.
2.    Put the oxtail cubes into pan with 1 tbsp of cooking wine and 1 cup of water. Boil for 5 minutes.
3.    Strain the liquid and use warm water to wash the oxtail cubes.
4.    Put the washed oxtail cubes in a crock pot with plenty of water (more water, more soup) and stew for 3 hours.
5.    Cut the daikon radish into 1-inch cubes. Add the daikon radish to the crock pot with the oxtail and continue to stew for 1 more hour. You may add other vegetables, like carrots and greens, depending on how long they will take to cook.
6.    Add salt to taste. You may garnish with cilantro.

tcm nutrition oxtail soup

Introduction to Traditional Chinese Medicine (TCM) Nutrition

Ginseng and Walnut Congee

Dr. Grace Tan recommends Ginseng and Walnut Congee for a healthy sweet treat in the wintertime. This rice porridge boosts the qi and warms the kidneys. It also calms the spirit and generates moisture in a typically very dry season. It is not suitable for patients with a cold or fever.

nutrition ginseng

Ingredients:
5g ginseng (approximately 1 inch of the root)
½ cup walnuts
2½ cups rice
Water
¼ cup honey


Instructions:
1.    Soak ginseng in water at room temperature until soft. Cut into small pieces. (5g is a good amount if you are just starting to take ginseng, you can gradually increase amount up to 10 or 15g)
2.    Place first four ingredients in a clay pot and add more water. You can also do this in a crock pot, although if you do it overnight, make sure to add extra water.
3.    Bring the pot to the boil on high heat, then reduce the heat and continue to simmer until the soup thickens.
4.    Add honey and continue to simmer until the soup turns into a paste-like consistency.

tcm nutrition walnut congee

Get more traditional Chinese medicine nutrition tips as well as a recipe for each seaon by downloading our TCM guide to nutrition.

acupuncture appointments in Austin

 

Topics: nutrition, tcm nutrition, tcm

7 TCM Tips for Staying in Harmony with the Fall Season

Posted by Lauren St. Pierre, LAc on Tue, Sep 30, 2014 @ 10:38 AM

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Open your windows, everyone... fall is here! As the Autumnal Equinox just happened, we look forward to dusting off our sweaters for cooler days, apple- and pumpkin-picking, and digging into nourishing comfort foods. We are transitioning out of the active, highly social energy of summer. Fall is ruled by the metal element and is a season for letting go. It ushers in a time for wrapping up projects from the previous months and looking more toward introspection and stillness, and it’s a wonderful time to reflect and spend quality time with loved ones.

In TCM, during fall we are most susceptible to dryness which can affect the lungs, skin, and digestion. Common signs of disharmony in the fall are thirst, dry nose and skin, itching, and sore throat. There are a number of things we can do to combat dryness and fortify our bodies for the coming winter months.

1. Drink waterDollarphotoclub water w

So simple, yet often overlooked. It’s always beneficial to be hydrating with teas and water, and it’s an especially good idea during the fall when dry skin and constipation are a bigger issue.

2. Sleep more

As the days grow shorter, allow your body to rest. In a city like Austin, with so many fun things to do at night, it can be hard to rest. But if you feel ready for bed at 9pm, allow yourself to snuggle in with a good book and move with the energy of the season. It can be restorative for your body and mind.

3. Incorporate moistening foods and thoughtful meal preparation

The raw, cold foods that sustain us in the summer can be too harsh on the system at this time of year. Soups, steamed foods, and cooking “low and slow” are all in harmony with fall.

Ingredients that have moistening qualities:

  • Pears, Apples, Persimmons, Loquatspears are moistening
  • Lotus Root (available at many specialty stores and Asian markets), Yams, Spinach
  • Edamame, Tempeh, Tofu
  • Almonds, Pine Nuts, Peanuts, Sesame Seeds
  • Lily bulb (bai he) and Chrysanthemum (ju hua) are good herbs to use in teas or in a congee. Ask your acupuncturist about using Chinese herbs in recipes.

4. Organize what feels scattered and let go of what you don’t need

It’s a great time to transition from the outward energy of summer in preparation for the contracting energy of the coming winter.

  • Pay your bills
  • Organize your kitchen pantry
  • Check expiration dates on food, medication, and personal care products
  • Donate those shoes you haven’t worn in three years

5. Avoid processed sugar

It’s acidic and drying and in nearly every tempting treat that will come your way in the following months. Make conscious choices with food, and your immune system will thank you for it during flu season. Cravings too much to take? Drink a glass of water and eat some apple or pear lightly drizzled with honey and a bit of cinnamon.

6. Dress for the season

acupuncture austin aoma

While fall in Austin sometimes feels like summer, it’s a time when we again can be more susceptible to common colds, sore throats, and coughs. Make sure to layer your clothing in case a cold snap or an unexpected thunderstorm hits. Scarfs and cozy sweaters for everyone!

7. And of course...get acupuncture!

What better way to harmonize your body and boost your immune system than a restorative session with your acupuncturist at AOMA. The great thing about working with an acupuncturist is the opportunity to get tailored information, herbs, and food recommendations based on what your specific body constitution needs.

Introduction to Traditional Chinese Medicine (TCM) Nutrition

About the author

lauren st pierreLauren has lived in Austin since 2006 by way of Lake Tahoe, California. While pursuing her MAcOM at AOMA she continues to work with The American Cancer Society as a cancer information specialist. She counts ATX as her home with her husband and two Boston terriers. http://www.earthspringacupuncture.com/

Topics: nutrition, chinese medicine philosophy, self-care

10 Tips for Eating Organic on a Student Budget

Posted by Sarah Bentley on Tue, Jun 03, 2014 @ 10:08 AM

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Eating organic is something many of us aim to do; however, doing so on a student budget can be tricky. Here are some of the top tips for affordably eating organic.

1. Look for generic organic brands made by the stores which carry them. Costco, Whole Foods, and Central Market have their own organic foods that are much more affordable.

2. Opt for frozen veggies, fruits, and meats if the fresh prices are out of your range.
 
3. Choose bulk over packaged foods. Many stores like Central Market, HEB, Whole Foods, and Sprouts have an excellent selection of bulk food items which can be snagged at a fraction of the price.

4. Follow what is in season because the locally grown food is usually cheaper than that which had to travel miles to the store. Here is a guide for Texas.

5. Support local farms through CSAs or Farmers Markets. Also, if you shop toward the end of the market you can likely get deals because they'd rather sell it than take it back to the farm.

6. Grow at least one thing yourself.

7. Coupons! Websites or social media sites of your favorite companies have coupons and specials. Some other sites are Mambo Sprouts, Saving Naturally, Organic Deals, My Organic Coupons, Organic Deals and Steals. Writing companies with compliments or complaints usually will result in their sending coupons. 

8. Read Wildly Affordable Organic for tips on organic eating for $5 a day or less.

9. Buy at least the dirty dozen organic if you can't afford to buy everything organic. The dirty dozen are from the Environmental Working Group's research and have the most pesticides:

  • Peaches
  • Apples
  • Sweet bell peppers
  • Celery
  • Nectarines
  • Strawberries
  • Cherries
  • Pears
  • Grapes (imported)
  • Spinach
  • Lettuce
  • Potatoes


The Environmental Working Group classified the following as the clean dozen, which have fewer pesticides:

  • Papaya
  • Broccoli
  • Cabbage
  • Bananas
  • Kiwi
  • Sweet peas (frozen)
  • Asparagus
  • Mango
  • Pineapple
  • Sweet corn (frozen)
  • Avocado
  • Onions

10. Research other sustainable food options in your area, from businesses to stores, at eatwellguide.com

 

Resources: 

FoodBabe.com

Deliciouslyorganic.net

Prevention.com

 

janessa benedictJanessa Benedict is a senior student at AOMA Graduate School of Integrative Medicine. She currently writes a financial aid newsletter, contributes to an Oriental medicine website, and looks forward to saving the world.

 

 

 

 

 

Topics: nutrition, student services

Back to School: Maintaining Energy (Qi)

Posted by Sarah Bentley on Tue, Oct 01, 2013 @ 01:23 PM

It is important to have plenty of energy when returning to school and in the fall season.  There are herbs and foods that can help you maintain and gain/store energy.

Choose herbs and foods that help us maintain energy.  For example, why do we eat chicken soup when we are sick?  It is very nourishing.  (Nature has provided us with foods & herbs to stay healthy and energized.)

There are herbs that I highly recommend for maintaining energy:

Da zao (Chinese date) is a herb that augments energy (Qi), weakness, and treats reduced appetite.  

Shan yao (Wild yam) treats fatigue, lack of appetite and spontaneous sweating, treats shortness of breath and dry cough.

Huang qi (Poor man’s ginseng) is another favorite that treats fatigue, weakness, excessive sweating, low appetite, blood loss recovery, cough, asthma, frequent colds, and shortness of breath. 

I have combined these herbs for my Maintaining energy formula.  It is simple to prepare: soak for 20 min, bring to boil, simmer 20 min and drink.  I HIGHLY recommend adding this formula to chicken soup with other foods that nourish your energy. 

Nourishing Energy (Qi) Foods

Fruit

Fruit should be eaten warm &/or grilled/cooked/baked – Cherry, Dates, Figs, and Grapes (these are ok – if eaten raw) and Goji berries

Vegetables

Asparagus, Sweet Potato, Potato, Carrots, Parsnips, Pumpkin, Yam, Onions, Winter Squash – acorn, butternut, spaghetti, etc., Mushrooms, Peas

Protein

Beef, Chicken/Chicken Liver, Lamb, Mutton, Almonds, Black sesame seeds, Coconut (meat), Chicken Egg,

Grains & Legumes

Oats, Rice, Quinoa

 

Adrianne OrtegaAuthor: Adrianne Ortega, LAc is a graduate of AOMA practicing in El Paso, Texas. You can contact Adrianne at 915.201.9303, almaacupuncture.ep@gmail.com, www.almaacupuncture-ep.com

 

 

 

 

 

 

Introduction to Traditional Chinese Medicine (TCM) Nutrition

Topics: nutrition, chinese herbalism, herbal medicine, goji berries

Chinese Medicine Nutrition: Benefits of Watermelon

Posted by Sarah Bentley on Mon, Aug 05, 2013 @ 11:45 AM

watermelonI was groomed from a young age to love watermelon. Growing up in Florida, almost every week in the summer my father would stop at a roadside stand and carefully select one of the heavy, green melons. There would be thumping, weighing and sniffing and finally he would select his prize. When we got home, he’d cut off the watermelon in large rounds, place it on a plate and eat it with a spoon--leaving behind just an empty, cylindrical rind and seeds floating in sweet juice. He would always cut me off a piece too and I’d enjoy this summertime ritual with my dad.

It wasn’t until I became a practitioner of Chinese medicine that I learned watermelon was way more than a sweet summer treat. It is actually a useful medicinal food in the summer, especially for those of us that live in very hot climates.

In Chinese medicine, foods and herbs have energetic properties that have specific healing capacities. Watermelon is described in Chinese medicine as affecting the heart, bladder and stomach. It clears heat and is cold in nature. As we all know, it is full of delicious juice, which nourishes the fluids of the body while helping to promote urination. This is a very effective strategy to help clear that summer heat from the body! In Chinese medicine it is said that heat can cause constipation, and watermelon is a wonderful antidote for this common ailment as well. Perhaps best yet, watermelon has a calming effect on the spirit and helps to ease frustration, restlessness and worry. So if rising mercury is making you irritable—make sure to cut yourself off a juicy slice!

watermelon2Waste not, want not: the seeds of the watermelon can also be used as medicine as well. Dried seeds can be boiled in water and consumed as a tea. The seeds are said to help the kidneys in Chinese medicine—helping to promote urination and also acting a vasodilator to lower high blood pressure.

Those who have a weak digestive system should enjoy watermelon sparingly. In Chinese medicine it is understood that cold foods and raw fruits and vegetables are hard on the digestive tract. Because of this, if you have gas and bloating, eat watermelon in moderation. You could also visit an acupuncturist in your area to help you improve your digestion-either using acupuncture, herbal medicine, or both.

From a western nutritional perspective, watermelon is high in carotenoids such as lycopene and antioxidants such as vitamin A and C. It is also high in electrolytes, which is why it is so good for helping us stay hydrated.

East or West—any way you look at it, watermelon is a healthy and delicious summer food. Watermelon is tasty enough on it’s own, but also check out the recipe below for another “cool” way to enjoy this yummy fruit.

Recipe—Cooling Watermelon, Tomato & Basil Salad

Ingredients:

2 cups ripe tomato, cubed

2 cups watermelon, cubed

¼ cups pine nuts

1 Tbl. fresh mint, minced

1 Tbl. fresh basil, minced

Pinch of sea salt

Instructions:

1. Place all ingredients, except for salt, in a bowl and toss together until combined.

2. Sprinkle the salt over the top and stir again. Chill, then enjoy!

 

References:Kendra Lay Acupuncture Physician

Healing with Whole Foods by Paul Pitchford

The Tao of Healthy Eating by Bob Flaws

The World’s Healthiest Foods by George Mateljan

About the author:

Kendra Lay, AP, LAc, ACN is a graduate of AOMA practicing in Florida. She specializes in combining Chinese medicine with modern nutrition. Visit her website at www.KendraLay.com

Introduction to Traditional Chinese Medicine (TCM) Nutrition

Introduction to Acupuncture & Herbal Medicine

Topics: Traditional Chinese Medicine, nutrition

Chinese Medicine Nutrition: 5 Foods for Summer Heat

Posted by Sarah Bentley on Tue, Jul 23, 2013 @ 04:04 AM

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The practice of Chinese dietary therapy comprises of choosing specific foods to cause a desired change in health. Summer is the season of active growth and heat. Energy is strong and rises easily. Here are some TCM nutrition tips on how to “eat for the heat.”

The dominant organ in the summer according to TCM is the Heart[1]. A common excess pattern in summer is known as “Heart Fire.” Some of the symptoms of heart fire are: irritability, mental restlessness, dream-disturbed sleep, thirst, mouth ulcers, red face, and palpitations. When this pattern occurs the “fire” dries out fluids (yin substances). Due to the intimate relationship between the Heart and Small Intestine, the heat tries to eliminate through increased urination. It is best to eat foods that are cooling in nature and to avoid excessive alcohol as well as spicy, rich, and greasy foods.

5 Foods for Summer Heat

Mung Beans

Sweet & cool
Nourish Heart & Stomach
Clear toxic heat, summer-heat, and promote urination
Help lower blood fat and renew arteries
Low fat, high fiber, high protein, high iron
Cautions: Not suitable for Spleen deficiency type diarrhea (chronic loose or watery stools, poor appetite, fatigue, abdominal distention after meals)

 Eggplanttcm nutrition eggplant

Sweet & cool
Strengthens Spleen, regulates Stomach, nourishes Liver
Clears heat, promotes urination, and reduces edema

Coconut Milk

Slightly Sweet, ranges from warm to neutral
Nourishes Spleen, Stomach, & Kidney
Generates fluid, relieves thirst

Cucumber

Sweet & cold
Nourishes Stomach & Small tcm nutrition cucumberIntestine
Clears heat, relieves thirst, promotes urination, clears toxins

Watermelon

Sweet & cold
Nourishes Heart, Stomach, Bladder
Clears summer-heat, eliminates restlessness, relieves thirst, & promotes urination
Cautions: Not good for diarrhea due to Spleen deficient cold or for diabetics

Recipes

Chilled Cucumber Soup

4 cups cucumber, chopped
2 cups water or broth
1 cup yogurt
1 clove garlic (optional)
Several fresh mint leaves

Puree everything in the blender. Serve chilled. Serves 4-6.

Jade Green Soup

1/2 cup tofu, diced
2 cups leafy greens, chopped
1/4 teaspoon sea salt
1/2 teaspoon oil (optional)
3 cups broth

Sauté or steam tofu 5 minutes. Add salt.
Add greens. Sauté 2 minutes.
Add broth and simmer until greens are bright-colored.

Enjoy!

References:

Lu, Henry. Chinese Herbs with Common Foods: Recipes for Health and Healing. Kodansha International 1997.

Pitchford, Paul. Healing with Whole Foods Asian Traditions and Modern Nutrition. 2002. North Atlantic Books.



[1]  Within Chinese medicine, each “organ” is not just the actual, individual organ, but rather a whole system unto itself that regulates many aspects and functions of the body. There is a close relationship between these organ systems, the five flavors of food, and the elements.

Introduction to Traditional Chinese Medicine (TCM) Nutrition

Introduction to Acupuncture & Herbal Medicine

Topics: Traditional Chinese Medicine, nutrition

Traditional Chinese Medicine Treatment of Arthritis

Posted by Sarah Bentley on Mon, Jul 01, 2013 @ 06:30 AM

AOMA Acupuncture Arthritis Treatment

Approximately 27 million Americans suffer from the pains of arthritis, making it one of the most common causes of physical disability among adults. Although it becomes more common as one ages, arthritis can affect adults of all ages.

Symptoms of arthritis include joint or muscle pain in any joint area including the spine, hips, and fingers. Other symptoms include morning muscle/joint stiffness, loss of appetite, low-grade fever and loss of energy. Joints may become swollen when inflamed and even turn red.

Osteoarthritis vs. Rheumatoid arthritis

The most common forms of arthritis are osteoarthritis and rheumatoid arthritis. Osteoarthritis is the most common, affecting an estimated 21 million adults in the US. It begins with the breakdown of joint cartilage, resulting in pain and stiffness in the fingers, knees, hips, and spine. Repetitive injuries and physical trauma may contribute to the deterioration of osteoarthritis.

Rheumatoid arthritis can affect the joints and in some cases, may affect the blood, lungs, or the heart. Inflammation is the main cause of the pain, stiffness, and swelling. People who suffer from rheumatoid arthritis are familiar with “flares” or active symptoms and “remissions” when the symptoms dissipate for a period of time. This ebb and flow of symptoms can go on for years or a lifetime.

Diagnosis and Treatment of Arthritis with Acupuncture and Chinese Medicine

chinese medicine for arthritisAccording to Chinese medical theory, arthritis occurs when the Qi (energy, life-force) in the body becomes blocked. Unique acupuncture points will be determined after a careful evaluation of the patient’s medical history and once the licensed practitioner pinpoints the root cause of the patient’s Qi blockage. The practitioner will also likely prescribe Chinese herbs and make lifestyle and/or dietary recommendations.

In a study by the National Institutes of Health/National Center for Complementary and Alternative Medicine, acupuncture was shown to reduce the pain and functional impairment of osteoarthritis of the knee. Participants had a 40% decrease in pain and improvement of joint function from baseline evaluation after only 14 weeks of treatments.[1]

Lifestyle and Dietary Recommendations

Lifestyle and diet can make a huge impact on quality of life for people who suffer from arthritis. A healthy diet can ease arthritis pain and help keep your joints healthy. Chinese medicine nutritional therapy would recommend avoiding “damp” foods such as greasy and spicy foods, as well as dairy products.

Here are some other foods to consider adding to your diet:[2]

  • Ginger - A natural anti-inflammatory. Take according to supplement label or make a tea with half a teaspoon of grated ginger root and eight ounces of boiling water. Steep for 10 to 15 minutes.
  • Pineapple - Bromelain, an enzyme in pineapple, reduces inflammation.
  • Cherries - Cherries are an excellent source of nutrients that may help to reduce joint pain and inflammation related to arthritis.
  • Fish - Cold-water fish such as salmon and mackerel contain omega-3 fatty acids, which help reduce pain and swelling as well as keep joints healthy.
  • Turmeric - A natural anti-inflammatory. Take according to supplement label and use as a cooking spice whenever possible.
Introduction to Acupuncture & Herbal Medicine
Introduction to Traditional Chinese Medicine (TCM) Nutrition


[1]  Acupuncture Relieves Pain and Improves Function in Knee Osteoarthritis. http://nccam.nih.gov/news/2004/acu-osteo/pressrelease.htm

[2]  Acupuncture for Arthritis by Diane Joswick. https://www.acufinder.com/Acupuncture+Information/Detail/Acupuncture+for+Arthritis

Topics: nutrition, acupuncture research, arthritis

Chinese Herbalism: Goji Berries

Posted by Sarah Bentley on Fri, Jun 28, 2013 @ 01:58 PM

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Goji berries have been used for 6,000 years in Chinese herbalism to protect the liver, help eyesight, boost immune function, improve circulation, and promote longevity. Goji berries, also known as Lycium barbarum, wolfberry, gou qi zi, and Fructus lycii are usually found dried. They are shriveled orange-red berries that look like red raisins.

Goji berries have been eaten in Asia for ages to promote longevity and currently are used to help treat diabetes, women’s health, high blood pressure, and age-related eye problems. Goji berries can be eaten raw or cooked and are becoming more prevalent in juices, herbal teas, and medicines. Since they have short shelf life it is a good idea to store them in a cool place or even in the refrigerator.

What are the health benefits of goji berries?

goji berry

Goji berries are rich in vitamins and antioxidants, particularly carotenoids such as beta-carotene and zeaxanthin. One of zeaxanthin's key roles is to protect the retina of the eye by absorbing blue light and acting as an antioxidant. In fact, increased intake of foods containing zeathanthin may decrease the risk of developing age-related macular degeneration (ARMD).[1]

Some studies using goji berry juice found benefits in mental well-being and calmness, athletic performance, happiness, quality of sleep, and feelings of good health. Significant animal research has demonstrated anticancer, antidiabetes, antihypertensive, anti-infertility, anti-myelosuppressive, antioxidant, hypolipidemic, immune-stimulating, and radiosensitizing properties.[2]

Goji berries are a member of the nighshade family, so if you are sensitive to nightshades, it may be a good idea to avoid or limit your intake of goji berries.

Goji Berry Congee Recipe

Traditionally known as “rice wagoji berryter”, congee is eaten throughout China as a breakfast food. It is a thin porridge, usually made from rice, although other grains may be used. [3]

1 cup rice, millet, or quinoa
6 cups water
1/4 cup goji berries
1 pear, cut in half (optional)
2-3 dates (optional)

Cook in a covered pot four to six hours on warm, or use the lowest flame possible; a crockpot works well for congees and can run on low overnight. It is better to use too much water than too little, and it is said that the longer congee cooks, the more “powerful” it becomes.

Five more ways to eat Goji Berries

  1. Put them in your cold cereal or oatmeal like raisins.

  2. Make a cold or hot tea infusion.

  3. Bake them in cookies or muffins

  4. Combine them with your favorite nuts and dried fruit in a trail mix.

  5. Cover them in chocolate!

Introduction to Traditional Chinese Medicine (TCM) Nutrition

Topics: nutrition, chinese herbalism, herbal medicine, goji berries

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