Month: February 2014

Feb

2014

Researching Two Forms of Moxibustion: Punk and Smokeless

灸

Moxa ‘punk’ is loose herb form of mugwort for direct and indirect moxibustion treatment. Applying the method of smokeless moxa, densely-packed moxa made by a charcoal process which results in little or no smoke, was compared in its effect to that of moxa punk. Heat by each form of moxa was transferred to the end of an acupuncture needle during warming needling moxibustion.

• Moxa was lighted on the handle of filiform needles [40mm x 0.3mm -as well as- 40mm x 0.25mm] and subsequent temperature was measured at the needle tip.

• The significant findings were that moxa punk produced a 41% greater and more rapid temperature increase than the smokeless moxa cones. Conversely, smokeless moxa cones maintained maximum temperature four times longer than moxa punk did.

• Findings suggested that the temperature characteristics of moxa punk during warming needle correlate with a capacity as a dispersing treatment method, while smokeless moxa correlates to a method more of tonification in Chinese medicine.

Smokeless Moxa

Moxa Punk

Research Dissertation by Steve McCulloch

http://www.focusacupuncture.co.uk/uploads/1/6/7/1/16711880/___warm_needle_experiment_dissertation_final.pdf

Feb

2014

TREATMENT OF CHILDREN BY ORIENTAL MEDICINE

Increasingly, children are growing up here in the West with acupuncture and Chinese herbal medicine as a routine part of promoting health and treating the onslaught of childhood health complaints. Children, like adults, suffer from imbalances of QI which are vital to get to the root of. However, our young friends are not mini-adults; their energy is delicate and formative. What happens with them in the capacity of their care and habits that are formed is greatly determined by factors beyond their control.

Confucius presenting the Guatama Buddha baby to Lao t’zu.

By helping to educate parents on care for children in the wisdom of oriental medicine, and relying on these treatment methods, prevents imbalances and pathogenic factors from settling in that further weaken, pattern, and chart a course for the child’s future health. Various childhood infectious diseases, as well as problems with diet, food cravings, sleep, and emotions commonly effect children and can be well-addressed through the practices and support of oriental medicine. Good health and well-being of a child is likely to increase happiness of the family.

Feb

2014

The 250 Year Old Man

When Lǐ Qīngyún 李清雲 was 105 years old, he traveled to Pingliang County in Gansu province of Tibet to collect herbs. In the Kunlung mountains Li met a hermit who was much older than he. Li asked the elder for the secret of long life, and the old hermit laughed, saying, “Why are you asking me? Aren’t you doing quite well on your own?”

“Ren Shen參, Zhu Ling猪苓, Ling Zhi靈芝, and the orchid are herbs of longevity,” the hermit said. “The mountains, forests, and the wilderness are all places of quietude. Nature is the secret of longevity, and you have all of this, so why are you asking me?” But, Li was persistent, even begging the elder. The old hermit spoke of some breathing [Qigong] and a word of dietary advice to follow.

After his encounter with the elder, Li recruited three Taoist adepts to go to Emei Mountain, a famous Taoist mountain in Sichuan province, to live in practice of these ways. There, Li built a hut and taught the methods to the others. According to Li, within a few years he was able to abstain from grains [bìgǔ 辟谷], learning to lighten the body.

Exercises practiced every day, regularly, correctly, and with sincerity, Li was able to achieve the power of Bìgǔ, attested to by the brightness of his eyes and the sharpness of his senses. He was full of energy, exceeding his former self. At that time he was already 140 years old, but the people who met him said he looked like he was in his 40s.

Li remained at Mei Mountain for about 100 years. The number of his followers grew to around 100; all baby-faced, white-haired elders, each over 100 years old. After the Manchu Dynasty ended and the Republic was born, Li decided that he was quite old now and decided to move to the Chen Compound in Kaixian 开縣.

What annoyed Mr. Li was that living in the town was just too noisy and there were too many social functions. Some people there challenged him, openly telling him that they did not believe him to be 250 years old. He showed no sign of anger, but his answer on one occasion revealed his displeasure. “Why should I tell a lie?”, he would say. “It’s up to you whether you believe it or not. If you believe I have lived 250 years, it doesn’t benefit me. If you don’t believe, it doesn’t hurt me. But I have to tell you, during my life I have never lied and I have never cheated.”

AvoidingGrains

Feb

2014

Food Guidance in TCM

A constant and regular life-style; Suitable amounts of work and rest.

FLAVORS OF THE 5 ELEMENTS

BITTER • Adjusts Fire [HT-SI] Preparation by raw, pressed, blanching.

SWEET • Adjusts Earth [ST-SP] Preparation by steaming, low heat cooking for a long time, boiling.

PUNGENT • Adjusts Metal [LU-LI] Sauteéing then covered simmering, and pressure cooking.

SALTY • Adjusts Water [KI-BL] Preparation by stewing, frying, crockery cooking.

SOUR • Adjusts Wood [LV-GB] Preparation by steaming, pressing, pickling.

COOKING METHODS

STIR-FRYING • Yang energy increases in food that is prepared by stir-frying, particularly over flame. Since stir-frying infuses food with Yang energy, it is a method to expand Yang QI in one who is Yang deficient, as well as for many overall, during the winter months.

STEAMING & BLANCHING • A moistening, purifying and ultimately yin cooking technique. Foods that have been steamed or blanched become infused with condensation and accent the fluid added by this cooking process. When steamed food is ingested it engenders heat cooling and yin preserving to the body.

BAKING • Creates a reservoir of heat which is absorbed by the food and imparted in the digestive process.

STEWING • Adds Yin nourishing, warm energy to foods and greater digestive nourishment.

PRESSURE COOKING • Holds energy in food.

BOILING • Releases heat and essence of foods.

SAUTEEING • Long-cooking that softens foods and stores inherent QI.

BRAISING • Retains moistening quality of food.

SOAKING • Adds digestibility to seeds, grains, nuts and beans.

ROASTING & TOASTING • Increases bitter flavor in foods.

SEASONS

IN SPRING • Eat more sweet and less sour food to prevent excess in the Liver. Fresh, wild greens, lightly fermented food, grains
Light cooking style steaming, cooking for a short time

IN SUMMER • Lighter quality and some raw foods
Large-leaved greens, summer squashes, sweet corn, fruit
Light cooking style: steaming and quick cooking
Lighter grains, such as white, long-grain rice, barley

IN AUTUMN • Food of a more concentrated quality.
Root vegetables, winter squashes, beans.
Grains such as sweet rice, mochi and millet.

IN WINTER • Food of a stronger, concentrated quality
Added root vegetables, miso, tamari, sesame oil, and some salt.
Heavier grains such as sweet rice, buckwheat, and oats.

A constant and regular life-style;

Suitable amounts of work and rest.