dietary therapy

Wei Qi: How the Body Prevents Colds and Flu According to TCM

✍️Wendy Brown, Lic. Ac.

As a microcosm of the rhythms and fluctuations of the seasons and their elemental factors to which we are inextricably linked, Chinese medicine would consider the result of our health in one season as being a marker of our lifestyle preparations in the previous seasons as well as in the present. With regard to colds and flus, the ability of the immune system to resist external pathogens, be they bacterial, viral, or allergen toxins that result in immune suppression that leaves us ailing and struggling to recover, exists in the strength of ‘Wei Qi.’

A patient texted me asking how my flu kung fu is: i.e. my thoughts on flu shots. I put together the following from the TCM perspective to share in response. Collage by W.Brown, Lic. Ac.

In Chinese medical theory, Wei Qi is fierce, useful, combative energy from nutrition, says the Lingshu, a medical text compiled in the 1st century BCE, one of two parts of a larger work known as the Huangdi Neijing, the Yellow Emporer’s Divine Classic. Wei Qi is lively and agitated and circulates in superficial tissues, skin, connective tissue, muscles and peritoneum. It radiates to the chest and abdomen. According to the classics, it does not circulate through the meridians but rather flows through the face, trunk, and limbs during the day, and at night through the viscera. Wei Qi protects the body from external perverse energies by opening and closing pores and warming connective tissues. It concentrates at the sites of acupuncture points, the “Holes of Qi,” per se. Wei Qi represents the whole immune system, from leukocytes to anti-bodies, histamine, bradykinin and serotonin.

In Chinese medicine it is an intrinsic reference to discuss “wind gates” and “wind invasion or wind penetration.” The neck, sides of the head, forehead, and upper back according to TCM are conduits whereby externally contracted pathogenic wind can gain entry to the body. Fierce Wei Qi is the primary way the body resists an invasion. Nutritional status, inadequate rest, excessive consumption of alcohol, among other lifestyle factors may lead to the impairment of Wei Qi. It is always advisable to adequately keep wind gates covered, interestingly, in every season to varying degrees. The migration of wind inside the superficial levels of the body can lead to cold and flu symptoms exhibited as chills, body aches, headache, runny nose, congestion, cough and fever. Vulnerability in externally contracting wind is increased by damp hair. We are far more empowered than we may realize in the ways to govern our health and be master of our own unfolding. The timeless ways of Traditional Chinese medicine can be an invaluable guide to reeducating our modern misconceptions and to show us the way.

Further reading on Wind

With all best wishes for a healthy cold weather season!

Posted by Wendy in analytical

Degenerative Disease and Inflammation Due to Dietary Factors

Borrowing A Western Perspective 

TCM as a style of Chinese medicine uses the 4 examinations to gather information from a patient to determine their disease pattern. Often there are 3-4 patterns simultaneously that determine diagnosis and treatment. If any piece of information is ungatherable through the 4 examinations, technically it can not be used to discriminate a TCM pattern – that information or aspect of treatment should be put aside for the time being. With this foundation in mind, we can not in the purest sense speak in Western terms or treatments as it is outside of the cohesive scope of Chinese medicine. Since dietary therapy is foundational to health and disease, and poisons are prevalent in the supply of foods that are available, I present the following discussions for the sake of general interest.

Bu Nei Bu Wai Yin

Traditional Chinese medicine originally made no reference to chemical preservatives, additive compounds, pesticides, and GMOs. In modern times these have become definite factors in the cause of disease and mortality. ‘Poisoning,’ however, was a pattern differentiated in early Chinese pathology described as, Bu Nei Bu Wai Yin, a disease causing condition arising from ‘not inside; not outside’ derived influences.

Hydrogenated, Partially Hydrogenated, and Trans Fats

Resource: Dr. Walter H. Schmitt, Jr.

Dorland’s Medical Dictionary defines ‘poison’ as “any substance which, when relatively small amounts are ingested, has chemical action that may cause damage to structure or disturbance of function, producing symptomology, illness, or death.”  Partially hydrogenated fats and oils do not exist in nature, instead they are processed versions of fats and oils. In the processing, hydrogen is bubbled through at high temperatures naturally derived fats and oils, which denatures their structural form. This process renders them partially hydrogenated and their structure changes to ‘trans’ form. Partially hydrogenated and trans are terms used interchangeably.  When eaten, fats and oils are incorporated into cell membranes. Trans fats alter these delicate structures. Further, trans fats interfere with important normal functions by inhibiting enzymes which are necessary for normal fat metabolism. When you eat normal fats, your body metabolizes half of them in 18 days. When you eat trans fats, your body requires 51 days to metabolize half. This means that half of the trans fats you eat today will still be inhibiting essential enzyme systems in your body 51 days from now. Many essential functions in the body depend on PGs a grouping of hormones which are produced from fats in our diets, the good and the bad ones. Trans fats block the hormones produced from good sources and by default, the bad are produced unopposed. This contributes to the complex enigma of chronic disease known in modern society.

When trans fats inhibit the balancing effects of the good PGs, the following daily, nagging symptoms ensue: Headaches, Joint pain, Back pain, Arthritis, Asthma, Depression, Skin problems, Hot flashes, PMS and Menstrual issues, Heart disease, Elevated LDL cholesterol, to mention a few. People are taught to take aspirin and other NSAIDs to alleviate and mask the symptoms. Eating foods with hydrogenated and partially hydrogenated oils contributes to the common aches and pains of daily life, and degenerative problems and illnesses people more or less take for granted. The status can be changed and quality of life improved by simply avoiding hydrogenated and partially hydrogenated oils all together. Read labels as if your life depends on it, and if you are dining out it is probably out of your control as food service suppliers and restaurants base decisions on bottom line economics, not health per se. These oils are ubiquitous.

Good PGs found in black current seed oil, evening primrose, borage, flax seed, or perhaps fish oils may be beneficial supplementation. Due to the prolonged life of trans fatty acids one must be diligent in avoiding them while patient for changes to take place, perhaps 2 weeks to 2 months.

Dietary Inflammation

The following by Dr. Dwight Lundell, a heart surgeon, is a good way to visualize the inflammatory process which is another systemic effect that trans fats trigger, and the effects of which have manifestations in countless disease conditions.

“What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates [sugar, flour and all the products made from them] and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods. Consuming food of poor nutritional quality, the inflammatory process could be going on, whether externally or internally.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding, and you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen, infected area that became worse with each repeated injury.”

Posted by Wendy in analytical

Burdock

Medicinally, burdock root, leaf, and seed are quite different. In traditional Chinese medicine, Niú Bàng Zǐ 牛旁子, or the dried fruiting seeds of Arctium lappa L., are collected in early autumn and then sun-dried. These seeds are the primarily used part of the wild burdock plant in Chinese medicine, having an acrid, slightly bitter flavor and slight cold nature that goes to the lung and stomach meridians. Niú Bàng Zǐ yields, in decoction, significant antipyretic and antibacterial effects that detoxify various conditions.

BURDOCK ROOT

WILD BURDOCK ROOT

Wild burdock root, known as gobō 牛蒡, was introduced to Japan from China around 940 AD and has been eaten as a vegetable since. Burdock root assists in lowering blood sugar and cholesterol. It reduces the accumulation of food stasis, phlegm, toxins, and waste in the body from constipation. Burdock root is considered useful in preventing and treating stroke and some cancers, and contains a range of B vitamins that make it beneficial for buffering the liver. Burdock root can be added to stir-fries, made into pickles and condiments, and has an enticing texture.

Posted by Wendy in analytical

Chinese Congee Cooking Tutorial

✍️Wendy Brown, Lic. Ac.

Congee, also known as Jook, is a long-cooked rice porridge that conveys notable nutritive effects to the Spleen and Stomach Qi, which are the roots of postnatal Qi, acquired from what is digested, and known in Chinese medicine as Gu Qi. Congee is a simple food that promotes the prosperity of good health. Congee is often a perfect food for introducing infants to solid food. Congee is essential for everyone, from our pediatric friends to elders, people of delicate constitutions, and everyone in between. There is a Chinese adage: “One receives more health benefits by eating congee to their fill than by drinking of any amount of Chinese medicinal wine”. Eating healthy, well-prepared food requires some planning but is the only way to maintain the health of Spleen and Stomach Qi, produce Blood, and nourish Body-Mind-Spirit.

Try this stovetop recipe for starters

1 Part Organic (Sushi or Short Grain) White Rice to 8 Parts Water – so, 3/4 cups of rice to 6 cups of water, etc. Bring rice and water to a boil, then down to the lowest simmer. Cook for 4 hours on the stove with the lid on the pot. To provide a nourishing breakfast, a crockpot may be used to cook congee overnight. Set the crock pot on low for 8 hours.

Depending upon the condition of the person, the following are nice additions to breakfast congee:

6 grams of Cinnamon, 6 slices of fresh Ginger Root,

3 Red Dates, 2 tablespoons of Honey, 6 mashed Walnut halves

There are many medicinal foods that you can add to congee for various health benefits. For example, rich in nutrients of vitamin C and calcium, and sweet, astringent, and cold in therapeutic nature, persimmon enters the lung, spleen, and stomach meridians. Directing stomach Qi downward, it treats epigastric pain, hiccups and belching, mouth ulcers, and high blood pressure. Persimmon fruit (much like loquat, lily bulb, and fig, which are also congee additions one could opt for) engenders essential Yin fluids that moisten the lungs and help to treat a dry, painful throat. Fortifying the spleen, Persimmon also treats dysentery and some lower G.I. bleeding.

A profusion of ripening persimmon fruit in the garden. Mother Nature’s abundance! Image ©W.Brown

Pearl and Jade Breakfast Congee

Here is a fortifying cool-weather congee recipe using persimmon and other herbs to supplement Yang, boost Heart, Lung, and Kidneys, and warm the extremities. It enriches the Lungs, Spleen, and Expels Phlegm

9-18 grams Chinese White Yam (Shan Yao)

9-18 grams Job’s Tears (Yi Yi Ren)

5-12 grams Persimmon Fruit (Shi Di)

1 Part Organic White Rice to 8 Parts Water. Bring rice and water to a boil, then down to the lowest simmer. Cook on very low or simmer for 4 hours with the lid on the pot. If using a crock pot, congee can be left cooking overnight for 8 hours on the low setting.

Regurgitation, Reflux, and Damage from Food Stasis (Add-in) 3 grams Hawthorn (Shan Zha), 10 grams Tangerine Peel (Ju Pi), 5 Pieces Red Date (Hong Zao), 5-12 grams Persimmon Fruit soaked in warm to hot water for 10 minutes first, Honey (Feng Mi) to taste.

Harmonize Digestion Following Cold Illness (Add-in) 10 grams Tea Leaves (Folium Camellia Thea), 3 Slices Ginger (Sheng Jiang), 2-3 Clove Buds (Ding Xiang), 5-12 grams Persimmon Fruit soaked in warm to hot water for 10 minutes first, Honey (Feng Mi) to taste.

Useful References

Chinese Medicinal Teas: Simple, Proven, Folk Formulas for Common Diseases, By Xiao-Fan Zong and Gary Liscum.

The Book of Jook: Chinese Medicinal Porridges, By Bob Flaws.

Contraindication 

Simple congee is a perfect food, although rice, before long cooking time, disinhibits water and is thus mildly diuretic. Mung, Adzuki, and fermented beans are also lightly diuretic and should not be added to congee in wintertime as these medicinal foods will further add to draining valuable Yang Qi, particularly in people who exhibit urinary frequency. Use all medicinal substances and methods with care and proper understanding.

This-> www.ElementalChanges.com Congee is an example of the consistency I aspire towards when making congee. The very smooth, cream-like texture requires adding more water on an hourly basis and more hours of simmering, which many will not wish to undertake. All congee variations hold nutritional and healing properties, so enjoy what yours turns out to be.

Health and Best Wishes 
Please Enjoy & Share

Posted by Wendy in analytical