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Chinese Medicine Living Newsletter

April is Here!!

This is probably wonderful news to many of you - Spring is coming! Spring is the season associated with the Liver, and it is the time when we move from the inward energies of Yin and Winter, to the outward, expansive energies of Yang in Spring. We will talk about the Liver in next month's newsletter, but this month, you can enjoy the Spleen, which needs love in every season! Happy Spring everyone!!

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Here Are This Months Articles...

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Spleen - The Earth Element

The Spleen - The Earth Element

Emma Suttie, D.Ac, AP

I don’t want to play favourites, but the Spleen is a pretty awesome organ. The Spleen and I have gotten pretty cozy over the years, as I talk about it a lot and treat it probably more than any other organ. In Chinese medicine, the Spleen, along with its Yang partner the Stomach, are the main organs of digestion. The Spleen has an important job in the body and psyche, processing not only all the food and drink we consume, but all the stimulus as well. If you think about how we live you will realize that the nature of our lifestyles – which are to constantly be doing many things at once – puts a lot of pressure on the Spleen, and I would say that most people in the West have some level of Spleen deficiency as a result.

People new to Chinese medicine might think it strange that the Spleen is seen as an organ of digestion, as they probably know it as an important part of the immune system which is how it is viewed in the West. In Western medicine, the spleen is a part of the immune system and is where old red blood cells are recycled and platelets and white blood cells are stored. It is on the left side under the rib cage and sits next to the stomach. You can live without a spleen (called a splenectomy), but this makes you much more susceptible to infections. The spleen is sometimes removed in emergency situations like car accidents or serious traumas, but you definitely want to keep your spleen, as it serves many vital functions both physiologically and psychologically.

Read full article...

Aging and Illness

Aging and Illness

By Emma Suttie, D.Ac, AP

Aging is a bit of a touchy subject, at least it is for us here in the West. In our culture, aging is often seen as something unpleasant, something to be “fought”, and generally old age is a place none of us want to be headed. Our view of aging is largely a product of the culture in which we live. In many cultures around the globe, aging is seen as a joyful process, ultimately leading to wisdom that can only come from having had many years under your belt. In many cultures elders are revered and respected for all of the life experience that they have, and all of the knowledge they have acquired. But for us, aging seems to mean one thing – getting sick.

In the West so many things are seen through the lens of disease. Natural processes are treated like illnesses to be conquered and not life processes that are natural and healthy. Aging itself is seen by many as a disease that should be fought and conquered, with the goal of living as long as possible instead of as WELL as possible.

I have treated a lot of senior citizens in clinic, and I have seen over and over again that many accept the aches, pains and discomforts they have because they think they are a natural part of the aging process. In my experience, if you live in a healthy, conscious way, you do not have to resign yourself to feeling crummy, your body hurting, and various diseases taking up residence in a body that instead of being seen to be the beautiful temple that it could be, is seen as a vessel in a slow process of decay.

Read full article...

Aging and Illness

Chinese Herbs Never Looked So Good.

By Emma Suttie, D.Ac, AP

Yes, I said Chinese herbs. Yes!

I have been taking the superfood tonic Ancient Wisdom for many months now and am amazed at how it makes me feel. I am also impressed by its beautiful packaging (it really is gorgeous), and the company’s modern approach. The other thing that is still amazing to me is that this is really the new face of Chinese herbs.

As a kid I was used to coming home from the acupuncturists’ with many tidy paper packages filled with raw herbs to be cooked up and consumed to help me heal and keep me healthy. Every time I was sure I was going to throw up as the taste (and smell) was so bad I thought I wasn’t going to be able to get it down. But, every time, I did get it down, there was no throwing up, and I felt almost instantly the effects of these powerful plants and organic bits.

Now, the herbs I take come in a beautiful glass jar with a polite scoop and can be made into delicious recipes that look like this. Can I get a hallelujah? This makes me happy from the inside out. They have really come a long way.

Read full article...

Quote

Quote of the Month

Maintaining order rather than correcting disorder is the ultimate principle of wisdom. To cure disease after it has appeared is like digging a well when one already feels thirsty or forging weapons after the war has already begun.

~ Huang Di Nei Jing

Inspiration

Inspiration

Oprah Winfrey Speaks with Thich Nhat Hanh

To one of the most inspirational peaceful warriors of our time. This conversation sums up all our problems in a few simple, loving words. Thich Nhat Hanh also shares 4 beautiful mantras which everyone can use in their everyday life. <3


Watch the Video Here

Acupuncture & Chinese Medicine in the News

Acupuncture & Chinese Medicine in the News

Scalp Acupuncture Effective for Stroke - New Study

Acupuncture Helps Aid Ailing Animals

Some of Us Are Turning Our Livers into 'Foie Gras'

Acupuncture Found Effective in Post Surgical Shoulder Pain

Health Report - Acupuncture

Will Ontario Health Insurance Plan (OHIP) Cover Acupuncture?

Can Chinese Herb Jiaogulan Fight Fat?

Naval Hospital Adds Acupuncture to List of Available Services

Better Safer Ways to Control Chronic Back Pain

British Health Minister Jeremy Hunt Says Traditional Chinese Medicine Should be Available on the NHS

Overseas Hospital Joins Healthcare Diplomacy with Chinese Medicine

Association for Comprehensive Energy Psychology Reports Wikipedia Founder Censors Alternative Health Care Industry, Calls Providers "Lunatic Charlatans"

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If you would like to read about the latest scienntific studies involving Acupuncture and Chinese Medicine, please see our "Current Research" page to find all the latest. :)

Recipe of the Month with NourishU

Recipe Of The Month with NourishU

Taro Chicken in Coconut Cream

Taro is a widely cultivated tropical Asian plant with edible broad peltate leaves and a large starchy tuber. It is also widely grown in the Pacific islands, West Africa and Amazonian regions of South America.

Taro root is high in calories, low in fats and protein, free from gluten, high in dietary fiber and antioxidants. It contains B-complex vitamins such as B-6, folates, riboflavin, pantothenic acid, and thiamin. It provides healthy amounts of  important minerals like zinc, magnesium, copper, iron, and manganese. In addition, the root has high amounts of potassium, an important component of cell and body fluids that help regulate heart rate and blood pressure. Taro is very starchy but it has slow digesting complex carbohydrates therefore can help gradual rise in blood sugar levels. Cooked taro is also high in vitamin E, which can protect cells from oxidation by free radicals, protect against heart disease and certain types of cancer.

THERAPUTIC EFFECTS

Detoxifies, improves complexion, boosts the immune system, improves overall health.

INGREDIENTS (2 to 3 servings)

  • Taro root – 600 gm

  • Boneless and skinless chicken thigh – 2 pieces

  • Coconut cream – one cup

  • Minced ginger – one spoonful

  • Minced garlic – one spoonful

  • Green onion – 2 (chopped)

  • Cooking wine – 2 spoonfuls

DIRECTIONS

  1. Wash chicken, cut into bite size pieces, rinse and drain. Mix chicken with salt, pepper, one spoonful of cooking wine, a pinch of potato starch and one spoonful of oil.
  2. Cut off taro skin, rinse and cut into match-box size pieces. Put taro on a plate and steam over high heat for about 10 minutes to taro is cooked. You can test by sticking a chop stick or a fork through a few pieces. If it can get through easily, it is cooked. Remove from heat and put aside.
  3. Warm 2 to 3 spoonfuls of oil in a non-stick skillet. Add ginger and garlic and stir until golden brown. Remove skillet from heat, discard the brown ginger and garlic and keep the oil. Reheat skillet with oil and add in chicken pieces to slightly brown on both sides. Then add one spoonful of cooking wine and half a cup of water. Cover with lid and let it simmer for 5 minutes.
  4. Mix in coconut cream and taro and let it cook for a few more minutes to mix well.
  5. Add salt and pepper to taste and sprinkle in green onion to serve.

USAGE

For people with weak digestive systems, eat taro sparingly because it takes longer to digest.

Read full article on Taro Healing Properties...

Chinese Medicine Living

About Chinese Medicine Living

Chinese Medicine Living is a place where Chinese medicine principles are applied to the way we live our lives to improve health on every level. In our articles, interviews and information we strive to teach how the body and the world is seen through the eyes of Traditional Chinese Medicine (TCM) so you can better understand its theories, and how to live a healthy balanced lifestyle according to its principles. How TCM views the body and its connections to emotions, living in harmony with the world around us, and how to achieve the balance synonymous with health are the ways in which we strive to impart the limitless wisdom of Chinese medicine. Welcome.

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