What are the Traditional Chinese Herbs? - Part 2

TAM (Traditional Asian Medicine) CARE (Four Tiers of Asian Medicine)

I. Food Therapy
II. Herbal Therapy
III. Exercise: Tai Chi & Qi Gong
IV. Acupuncture & Cupping

I. FOOD THERAPY

"Let food be thy medicine and medicine be thy food." - Hippocrates circa 431 B.C.

Traditional Asian Medicine first employs food as a therapeutic tool. Why? Because we are very pre-occupied with food. Our stomachs will let us know that we are hungry, so most of us, unless we are imbalanced, will eat 1-6 times per day unless food is not available. Since we eat, its important to consider what we are eating due to the fact food has a major influence on the health of our bodies. If we drink pop, alcohol, eat desserts, cheese, candy, red meat, bread, processed foods, etc. then guess what happens to the body? It clogs up and gains weight and we get sick. If we eat vegetables, fruit, water, fish, then what happens? We open up, lose weight to balance and leanness and we can get well. The effective TAM practice will include food therapy with the knowledge of what food works best with a particular constitution. Ever heard of, “You are what you eat”? What that means, is that certain foods will definitely determine the cell quality in the tissues of your body. Food, ideally, provides substance to make energy from, benefitting the cells so they can do their job. The more energy, the more capacity your cells have to do their jobs. If they are obstructed with poor choices, that fit your wants, then the result will be illness. Foods that balance your ailing constitution, are essential to re-establishing your health. Master herbalists, sophisticated in this specialty, will recommend this strategy in order to form a foundation for other traditional Asian medicine. No matter what treatment methodology, allopathic or naturopathic, healing can be sabotaged, if food therapy is not seriously considered in the remedial process. Therefore, food therapy is critical to restoration of your health. Though food is a more subtle remedy, its gradual nourishing effect, has the power to restore, unnoticed, only because it takes more time. Thus, when we get sick, it is difficult, to connect the dots as to how we got in that condition.

II. Herbal Therapy

“There are three categories of drugs; the lowest one of which is poisonous, the second one is a little poisonous, the highest one is no poison. The lowest drug cures 6 out of 10 sicknesses, leaving poisons in the patients. The middle one cures 7 out of 10 sicknesses, leaving a small amount of poison. Even the highest medicine cure only 8 or 9 out of 10 sicknesses. The sicknesses that medicine cannot cure can be cured only by foods.” Nei Ching

The next tier of traditional Asian medicine is herbal therapy chosen because of its relevant affective strength on the human body. Herbal therapy is applied to open the channels with specific influence on the underlying cause of imbalance and related symptoms. Comprehensive knowledge of herbal medicine is necessary or harm may be done. Herbal medicines have the same strength as food except that it does impacts the body directly. When reduced to an extract level which equals about 4-5 times the strength of the basic herbs, the effect is quicker and stronger. Natural herbs do not heal any better than synthetic medicines but they can help the body to fight disease, strengthen the body's immune system, and help to harmonize the body's functions. After a master herbalist learns about individual herbs then a herbalist will proceed to herbal formulas which make a greater impact to energize, reduce or harmonize more body parts in the healing process. Herb medicine deserves respect because harm can occur if not applied correctly. Though not as dangerous as synthetic medicines, imbalances can occur if rendered inappropriately.

The 4 Natures, 5 Tastes, 4 Actions, and the Meridian Attribution

These characteristics are found in food and herbs and influence the body’s reception of the herb’s medicinal qualities.

Four Natures of Herbs

The four natures of herbs are:
• Cold
• Hot
• Warm
• Cool

The "Nei Jing", an ancient book of Chinese herb wisdom, says if the body is cold, heat it; if the body is hot, cool it. The herbs that are used to treat hot type dysfunction are typically cold or cool. Herbs that are used to treat cold type conditions are generally warm or hot in nature. There are some herbs with a more subtle nature. They are categorized as neutral in impact on the body.

Herb tastes affect different body functions. Every herb has its unique nature and taste. Herbs with the same nature may have the same taste. Or herbs with their similar tastes may have different natures. Therefore, the study of tastes and natures can be very complicated. The Nei Jing says:
• spicy and sweet tastes move fast so they, characteristically, belong to yang constitution type.
• Sour and bitter tastes move body functions downwards so they reflect the yin body type.
• Salty taste moves energy downward too, so it also is yin in quality.
• Bland (a subtle sweet taste) permeates so it belongs to yang.
• Additionally spicy, sweet, and bland attributes are distinctively yang.
• Sour, bitter, and salty attributes are yin in their affect on the human body.

Ok, thats all for now, see in next post.

What are the Traditional Chinese Herbs? - Part 1

Hello, today post is about chinese herbal that famous in east regional country. We start part 1 fisrt coz its long article.

Chinese herbology is a 4000+ year practice as far as recorded history (between 2100 – 1700 B.C.) goes. But in probability, Chinese herbal has been used for as long as man has been in this region of the planet. The use, most likely, dates back to the populating of China. Given there is considerable argument here, we’ll agree, its been a long time. In general the practice of Chinese herbal fits very prominently in Chinese medicine practices. In fact, if you specialize in this area alone, you could be very busy and well known for helping a lot of people. For your information, we will show its prioritized position in Chinese medicine and explain its application in this framework. The purpose of showing this order is to encourage customers to view physical conditions and their solution in a graduated process. By living in our fast paced life-style with high stress, long work hours, reduced family contact, fast food, low nutrition, reduced energy, etc., our immune system becomes extra challenged. It doesn’t happen over night and thus care is recommended at the same pace as the conditioned was entered. The exception occurs when illness is urgent and life-threatening.

Ok, thats all for now, we continue next post..see ya..

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Healthy Recipe For Diet And Get More Protein

By: Jamie Filer

Not all of us are on a super hardcore intense bodybuilder diet, but we still watch what goes in our mouths, and care about what we eat. And of the same token, it can be said that we're all equally concerned about getting enough protein in our diets; especially if we're weight training.

The benefits of protein include metabolism boosting, lean muscle, possible fat loss (that comes from boosting metabolism), increased energy... I could go on. However, the same old plain chicken breast, bland egg-whites, and boring fish gets tiresome after a while..

This is where I come in. I have 1 recipes for 3 different kinds of protein sources. Use this as a way to spice up your diet, and the healthy foods you've come to know and love.

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Chicken

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Five-Spice Chicken

2 tbsp (25 ml) lemon juice

2 tsp (10 ml) liquid honey

1 tsp (5 ml) five-spice powder

8 chicken pieces

In large bowl, whisk together lemon juice, 1 tbsp (15 ml) vegetable oil, honey, five-spice powder and 1/4 tsp (1 ml) each salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 5 minutes.

In ovenproof skillet, heat 1 tbsp (15 ml) vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.

Return all chicken to skillet. Roast in 425ºF (220ºC) oven until juices run clear when chicken is pierced.

Calories: 850

Protein: 182

Fat: 31

Carbs: 14

Marinated Grilled Chicken

1/4 cup (50 ml) extra-virgin olive oil

1 tbsp (15 ml) grated lemon rind

3 tbsp (50 ml) lemon juice

1 clove garlic, minced

1 tsp (5 ml) dried dill weed

1/4 tsp (1 ml) each salt and pepper

4 boneless skinless chicken breasts

Optional:

8 leaves lettuce

2 tomatoes

In bowl, whisk together oil, lemon rind and juice, garlic, dill weed, salt and pepper. Add chicken, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.) Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes.

Top grilled chicken with lettuce and tomatoes, if desired.

Calories: 934

Protein: 91

Fat: 58

Carbs: 12

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Beef

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Steak Diane

1 pound sirloin steak

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

1 onion, thinly sliced

1 (8-ounce) package sliced button mushrooms

2 (5-ounce) packages prepared fresh green beans

2 tablespoons Worcestershire sauce

1/2 teaspoon dry mustard powder

2 tablespoons lemon juice

1 cup beef broth

2 tablespoons cornstarch

2 tablespoons chopped fresh parsley

Trim excess fat from steak, cut in half, and cut across the grain (or perpendicular to the lines in the meat),

into 1/2-inch strips. Sprinkle with salt and pepper. In heavy skillet add olive oil; add the steak strips and stir-fry

until brown, about 3 to 4 minutes. Remove meat from skillet with slotted spoon to a plate.

To drippings remaining in skillet, add onion and garlic; stir-fry until crisp-tender, about 3 to 4 minutes. Add mushrooms

and green beans; stir-fry for 3 to 5 minutes longer. In small bowl combine Worcestershire sauce, mustard powder, lemon juice,

beef broth, and cornstarch. Add to skillet and bring to a simmer.

Return meat to skillet; bring back to a simmer and cook for 4 minutes longer, until meat and vegetables are tender.

Sprinkle with parsley and serve.

Calories: 1380

Protein: 133

Fat: 74

Carbs: 40

South Seas Steak

1/2 cup pineapple preserves

1/4 cup teriyaki baste and glaze sauce

2 Tbsp. lemon juice

dash white pepper

4 beef T-bone or Porterhouse steaks

1 Tbsp. Caribbean jerk seasoning

Prepare and preheat grill. In small saucepan, combine preserves, teriyaki glaze and lime juice and cook over low heat until

melted and combined, stirring frequently.

When ready to grill, rub steak with jerk seasoning. Place on grill over medium heat 4-6" from coals. Cook for 12-18 minutes,

turning once or twice and brushing with glaze during last 2 minutes of cooking time. Bring any remaining glaze to a rolling

boil, boil for 2 minutes, and serve with steaks. 4 servings

Calories: 1694

Protein: 150

Fat: 107

Carbs: 34

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Protein Powder

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Protein Peanut Butter Balls

3/4 cup peanut butter

1/4 cup honey

1 scoop chocolate or vanilla protein powder

1/2 cup raw oats

Mix all ingredients together in a bowl and form into small 1" balls. Place in the fridge for a few hours and then enjoy.

Calories: 1665

Protein: 77

Fat: 101

Carbs: 136

Oatmeal Pancakes

1 cup raw oats

1 scoop protein powder

3 egg whites

1/4 cup water

1 1/2 tsp cinnamon

2 packets sweetener

1 1/2 tsp baking powder

Place all ingredients in a blender and blend for 30 seconds. Then pour onto a hot grill and cook like a normal pancake.

An optional addition is to add some frozen fruit after the batter is blended.

Calories: 471

Protein: 53

Fat: 4

Carbs: 54