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Rice Congee with Yi Yi Ren and Mung Beans

Categories: Asian, Bi Syndrome Hot, Rice and Grains, Spleen Damp, Spleen Damp Heat, Spleen Qi Vacuity, Vegan, Vegetarian

21

Rice Congee with Yi Yi Ren and Mung Bean  (6 – 8 servings) 

Ingredients

  • ¼ cup rice
  • ½ cup job’s tears (coix, Chinese pearl barley, yi yi ren)
  • ¼ cup mung beans
  • ¼ cup adzuki beans
  • fresh ginger, sliced (use a piece approximately the size of your thumb)
  • 1 – 2 inch square piece of kombu or comparable amount of wakame
  • 7-8 cups water

Directions

  1. Soak the rice, job’s tears, mung beans, and adzuki beans in water overnight.
  2. Drain and place in a non-reactive cooking pot. Add the water and ginger.
  3. Bring to a boil.
  4. While you are waiting for the rice, yi yi ren and adzuki beans to come to a boil, pour a bit of hot water over the kombu to let it soften for 5 or 10 minutes. Once it is rehydrated, cut it up into small pieces and add to the cooking pot with the other ingredients.
  5. Once the pot has come to a boil, reduce heat, cover and cook for 1 – 2 hours or until the job’s tears is tender to the bite. Stir occasionally to break up the rice grains.
  6. Options: if not a fan of eating seaweed, leave it whole and remove at the end of cooking time.

TCM ANALYSIS

Pattern: Bi Syndrome/Wind-Damp-Heat Obstructing Channels

TCM properties

Ingredient Taste, Temp, Organs Function

Rice: neutral, sweet; SP, ST; Supplements the center and boosts the qi; fortifies the spleen and harmonizes the stomach; eliminates vexatious thirst, stops diarrhea and dysentery

Job’s Tears/Yi yi ren: cool, bland; SP, ST, UB; Drains dampness, promotes urination.

Mung beans: cold, sweet; HRT, ST, UB; Clear heat, promotes urination.

Adzuki beans: neutral, sweet, sour; SP, HRT, SI; percolate damp, promote urination.

Ginger: Warm, pungent; LU, SP, ST; Release the exterior, disperse wind-cold; transform fluids, resolve toxicity

Kombu: Cold, salty; LVR, ST, KD; Clears heat, softens hardness.

-from Siri Michel

 

Chicken Noodle Soup for the Common Cold

Categories: Asian, Chicken, Gluten-free, Soup, Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Invasion (External)

chicksoup

CHICKEN NOODLE SOUP FOR THE COMMON COLD serves 4

  • 2 tbs coconut oil
  • ¼ lb chicken, shredded
  • ¼ c preserved mustard greens, soaked, rinsed, and shredded
  • 4 slices ginger, shredded
  • 2 green onions, sliced thinly
  • 1-2 tbs fermented black beans, soaked, rinsed, and chopped
  • 4 c chicken stock
  • 1 tbs soy sauce
  • 2 tsp sesame oil
  • 2 oz rice vermicelli, presoaked in hot water until soft, drained
  • Fresh perilla leaves (or substitute with cilantro or basil)

1) Heat oil until smoking. Add chicken for 30 seconds. Add ginger, onions, greens, and black beans and stir fry for a few seconds.

2) Add chicken stock, bring to a boil, reduce heat and simmer for 5 min. add the soy sauce and sesame oil.

3) Divide noodles between 4 bowls, top with a handful of perilla leaves, and ladle the hot soup over the top.

 

EARLY WIND COLD INVASION

Coconut oil: warm, sweet; strengthening, moistening

Chicken: warm, sweet; tonifies Qi and Blood

Preserved Mustard greens: warm, acrid, salty; relieves common cold, ventilates Lungs, reduces swollen glands

Ginger: warm, acrid; LU, SP, ST; promotes sweating, expels pathogen, opens LU

Green Onion: hot, acrid; LU, ST; promotes sweating, expels external pathogen

Fermented Black beans: warm, sweet, slightly bitter; LU, ST; releases exterior, illuminates irritability

Soy sauce: cool, sweet, salty; clears heat

Sesame oil: warm, sweet; harmonizes Blood, lubricates intestines

Perilla Leaf: warm, acrid, aromatic; LU, SP; releases exterior, opens chest, moves QI

Rice noodles: sweet; tonifies SP, ST; nourishes QI

 

This recipe contains ingredients that disperse external pathogens but also treat an underlying deficiency of Wei Qi. It’s useful during the cold and flu season as a prophylactic tonic and in the early stages of the common cold.

Jason Cox

Lian zi Bai he Lian ao Tong shui

Categories: Asian, Beverages, Damp in Lower Jiao, Gluten-free, Shen Calming, Vegan, Vegetarian

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Lian zi Bai he Lian ao Tong shui
Ingredients:
Bai he: 30g
Lian zi: 30g
Lian ao: 50g
Brown sugar: 20g
water

How to cook:
1.Wash all ingredients( don’t wash brown sugar)
2. Slice lian ao
3. boil water
4. add Lian zi and bai he 30 mins in 2
5. add Lian ao  and cook another 30 mins and add brown sugar at the very end
( this is lazy way to cook TONG SHUI) coz lots people will cook brown sugar and water separate instead add at the very end
6. cool before serving

Serving size: 5 people

TCM ANALYSIS

Treat: Clear heat, calm spirit, support Kd, help urination

Lian Ao ( Lotus root)
-cool, sweet
-clear heat, relieve irritability, strengthen st, cool the blood, stop bleeding, promote diuresis- HTN, urinary problem

Lian Zi
– KD/SP/HT
– Sweet, astringe, neutral
– Calm spirit, strengthen SP, stop diarrhea
– Tonify kd, astringe essence: floating and spotting, vaginal discharge, premature ejaculation

Bai He
– HT/LU
– Sweet, sl bitter, sl cold
– Moisten the lung, suppresses cough
– Clear heart calm spirit

Road Rage Release Tea

Categories: Beverages, Dryness, Liver Fire Rising, Liver Yang Rising

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Road Rage Release Tea

sang ye (Mulberry Leaf) 15g
ju hua (Chrysanthemum Flower) 15g
jue ming zi (Cassia Seed) 15g
ku ding (Broadleaf Holly Leaf) 15g
bo he (Peppermint Leaf) 15g

Can be combined together as a group using 5g portions or mix and match to taste.
Steep in teapot for 20 minutes. Transfer to thermos. You are ready to drive in Chicago.

Indications: Red eyes, vertigo, dizziness, vexation, irritability, HBP.
ju hua – acrid, sweet, bitter, slightly cold. Affects liver, lung. Disperses wind and clears heat; Benefits and soothes Liver, Brightens eyes.
jue ming zi – sweet, bitter, slightly cold. Liver large Intestine. Clears heat from liver, brightens eyes, reduces hypertention.
ku ding – bitter, neutral, alkaline. Liver, Stomach. Lowers hypertension, clears heat.
sang ye- bitter, sweet, cold. Lung, Liver. Disperses wind, clears heat. Clears Liver, brightens eyes. Descends lIver yang
bo he- acrid, cool. Lung, Liver. Clears head and eyes, Spreads constrained Liver qi, disperses wind heat, vents rashes, benefits throat.

One can play around with these herbs to adjust to the main concern. If it’s HPN, focus on using ku ding and jue ming zi. If stress and irritability predominate use bo he and ju hua. If dizziness and vertigo predominate use sang ye. All of the above are suitable for dry and irritated eyes.

Ginseng, antler and sea cucumber soup

Categories: Asian, Kidney Jing Vacuity, Kidney Yang Vacuity, Kidney Yin Vacuity, menopause, Soup

 

Ginseng, antler and sea cucumber soup

Ingredients
Ginseng (6g)
deer antler (1g)
dried sea cucumber (250g)

Soak the sea cucumber overnight, clean and cut into small cubes; slice the ginseng, and grind the deer antler. Bring to the boil 750ml water in a pot, add in the sea cucumber and cook for 15 minutes; discard floating foam and add in salt, millet wine and ginseng slices; cook for a further 30 minutes; add in deer antler powder and cook for 5 more minutes, add pepper and sesame oil to taste, and thicken with cornstarch paste. Sprinkle green onion on top and serve hot.

Benefits
Ginseng enriches the primordial energy of the body; deer antler warms the kidney; sea cucumber replenishes essence and promotes storage of marrow.

From http://www.shen-nong.com/eng/exam/specialties_menopause_diet.html

Gluten Containing Herbs – for Celiac Disease patients

Categories: Articles, Celiac Disease, Food Education, Food Safety, Inflammation, Nutritional Information, Western Medicine

From:  http://www.jadeinstitute.com/chinese-herbs-and-potential-allergens.php

Chinese Herbs Containing Gluten and Potential Allergens

Although not frequently noted in the Chinese materia medica, there are a few herbs containing gluten that may be problematic for patients with food sensitivities, and especially for those with celiac sprue (also called gluten sensitive enteropathy or GSE). People with soy or nut allergies may also be advised to avoid certain herbs. As herbalists, our recommendations are often dependent on the degree to which an individual patient seeks to avoid exposure to a certain food.

Gluten and Celiac Disease

Gluten is a family of proteins present in wheat and some other grains. Glutelins and prolamins are the 2 primary types of gluten proteins causing the immunologic reaction in celiac sprue that inflames and destroys the inner lining of the small intestine. The particular prolamin protein found in wheat is called gliadin. In idiopathic gluten sensitivity (IGS) it is typical to see the presence of anti-gliadin antibodies.

Proteins, including gliadin, are long chains of up to several hundred amino acids attached to each other. Normally during digestion, enzymes in the small intestine break the proteins into smaller chains and single amino acids. The intestines are only able to absorb single, or at most, chains of 3-4 of these acids.

In celiac sprue, the longer amino acid chains making up gliadin are not completely broken by intestinal enzymes, so that several longer chains remain intact. These long chains enter the cells of the intestinal lining where they attach to an enzyme called tissue transglutaminase. In individuals with celiac disease, the complex of longer chain amino acids and tissue tranglutaminase sets off an immune reaction resulting in inflammation and damage to the intestinal villi.

Because the intestinal villi excrete digestive enzymes and play a major role in the absorption of nutrients, this condition generally results in varying degrees of maldigestion and malabsorbtion. Symptoms can range from fatigue, digestive problems, and nutritional deficiencies, to more severe problems affecting the bones, teeth, skin, nervous system, and heart.

Wheat, Barley, Rye (Corn and Oats)

Wheat is by far the largest source of gluten proteins, while smaller but significant amounts are found in rye and barley. In oats, the gluten proteins cause only very weak inflammation. It is estimated that 2% of those diagnosed with celiac disease are reactive to the proteins in pure oat cultivars and they seem to be problematic primarily for those with severe celiac. In general, corn and oats are thought to be safe for most people with gluten intolerance.

The severity of gluten sensitivity varies considerably therefore some can tolerate more gluten exposure than others. There is also variability according to the age the condition is diagnosed and treated. When celiac is diagnosed in a relatively young person, a gluten free or nearly gluten free diet can often result in complete recovery, while if someone has had the disease for decades then begins to reduce their gluten intake, the extent of recovery of the intestinal lining may be limited.

Other Allergenic Foods

There are other allergies that may involve a different physiologic response than occurs with celiac sprue, including reactions to proteins in fish, shellfish, peanuts, tree nuts, and milk. These food allergies typically do not cause damage to the intestinal villi, but instead cause skin rashes or, in severe cases, anaphylaxis. These reactions are not necessarily dose dependent in the manner that occurs with a toxic response. For those with a severe allergy, symptoms can be triggered by even very small exposures.

Chinese Herbs as Potential Allergens

Wheat
Fu Xiao Mai (Floating wheat) or Triticum aestivum, is the dry shriveled wheat grain that floats in water. It comes from a particular variety of wheat plant that is relatively low in gluten compared to the grain used for making wheat bread, though it is still may be of concern to people with moderate to severe celiac sprue.

As a medicinal, Fu Xiao Mai is primarily used to nourish the Heart qi and to stop sweating from qi or yin deficiency. Probably the most commonly used formula containing this herb is Gan Mai Da Zao Tang, a famous prescription from the Jin Gui Yao Lue. In the formula, Gan Cao (Licorice), Fu Xiao Mai (Floating wheat), and Da Zao (Chinese date) are used together to nourish and calm the Heart while tonifying the Spleen and Stomach. It is very effective in the treatment of disorientation, anxiety, crying spells and agitation due to dysfunction of the Heart, Spleen and Liver.

Shen Qu, (Massa fermentata), commonly known as “medicated leaven†is a fermented mixture of several Chinese herbs, wheat flour and bran. The fermentation process involves growing yeast on the grain substrate. Wheat is the traditional ingredient, but sprouted barley may be used. In either case, about 38% of the starting material is the grain.

The herbs used in the mixture are not standardized but commonly include those that regulate the qi, transform phlegm and promote digestion such as Xing Ren (Apricot kernal), Qing Hao (Artemesia), Cang Er Cao (Xanthium herb), and Chi Xiao Dou (Aduki bean). Shen Qu is used to harmonize the stomach and reduce food stagnation, especially where there is poor digestion of starches. Bao He Wan is a well-known formula containing Shen Qu and other herbs to treat “stuck food” causing indigestion, abdominal distention, bloating, gas, and diarrhea or constipation.

Barley
Mai Ya (Sprouted barley or malt) begins with the barley grain Hordeum vulgaris. It is sprouted for about a week until about 6-9 mm long, then is dried in the sun. It is primarily used to reduce food stagnation and promote digestion, especially of starches and milk. It also promotes the movement of Liver qi in cases of abdominal distention and fullness, and when prescribed in quite large dosages it can help reduce lactation in breastfeeding mothers who are weaning their babies. Mai Ya is included in several digestive formulations including Jian Pi Wan and Bao He Wan.

Yi Tang (Barley malt sugar or maltose) is made by cooking barley malt with glutinous rice flour, non-glutinous rice flour, or wheat flour. It is sweet and tonifies deficiency, particularly of the Spleen and Stomach. It also generates fluids and moistens the Lungs in cases of dry non-productive cough. Though not a frequently used herb, it is traditionally found in the formula Xiao Jian Zhong Tang.

Yi Yi Ren (Coix), sometimes called “pearl barley”, is different from the barley grain that contains the gluten-like proteins problematic for those with celiac sprue. Yi Yi Ren is not believed to be allergenic.

Soy
Dan Dou Chi (Prepared soybean) is not a standardized preparation. Depending on the region, decoctions of different herbs are used to steam black soybeans until they are soft, then the mixture of bean and herb dregs is fermented and dried. The herbs used in this process are generally exterior-releasing medicinals such as Qing Hao, Sang Ye, Pei Lan, Zi Su Ye, and Huo Xiang. Dan Dou Chi gently releases the exterior in both hot or cold external disorders, and reduces irritability in cases of residual heat following a febrile disorder. It is an ingredient in Cong Chi Tang and Yin Qiao San.

He Shou Wu (Polygonum multiflorum) is a prepared herb, and the form typically used in clinical practice and referred to in Chinese medical literature is in fact Zhi He Shou Wu (“zhi” indicating “processed”). It is prepared with yellow rice wine and black soybean (Glycine max) juice made by boiling black soybeans for several hours. The herb is steamed with this wine-soybean juice mixture until the liquid is completely absorbed by the Polygonum roots. He Shou Wu is a commonly used herb that nourishes Liver blood and tonifies Kidney essence. It is an ingredient in Qi Bao Mei Ran Dan and Dang Gui Yin Zi, and is often prescribed alone in Shou Wu Pian.

Sheng He Shou Wu is the unprepared Polygonum root. It is not widely used and has a very different function from the prepared version as it is not a tonic herb at all, but moistens the intestines, relieves fire toxin, and cools the blood.

E Jiao (Donkey-hide glue) is processed by washing, soaking and boiling donkey hide in water until it is very thick, then adding rock sugar, yellow rice wine, and soybean or peanut oil, to create the consistency of a thick glue. E Jiao is a very effective medicinal that moistens yin, replenishes essence, and stops bleeding. The amount of soy oil contained in the herb is quite small, and in a formula of multiple herbs, the amount becomes almost insignificant. But for those needing to practice strict avoidance, care should be taken with formulas containing E Jiao such as Jiao Ai Tang, Zhi Gan Cao Tang, Shou Tai Wan, Jiang Ya Pian, and Fu Ke Zhong Zi Wan.

Lu Jiao Jiao (Deer antler glue) is processed by a long series of steps involving soaking, cleaning, and boiling antler, best prepared in the cold weather of the winter season. Yellow rice wine, along with soy or peanut oil, is added near the end of the process. Lu Jiao Jiao nourishes blood and essence and can stop bleeding. The amount of soy oil in the finished product is quite small, but those concerned with strict avoidance of soy should use care with formulas containing Lu Jiao Jiao such as Wu Qi Bai Feng Wan, Zuo Gui Wan, and You Gui Wan

Tree Nuts
Bai Guo (Ginkgo nut) is toxic as a raw or toasted kernel, but heating greatly reduces the toxicity. When taken as a decoction it is not considered toxic, but allergic reactions have been reported. Bai Guo is astringent and used most commonly in cases of wheezing and cough, and also astringes in problems of excessive vaginal discharge or turbid urine.

He Tao Ren or Hu Tao Ren (Walnut) tonifies the kidneys, warms the Lungs and moistens the intestines to unblock the bowels. It is not a common ingredient in traditional formulas, but may be found in some patent medicines such as Bu Nao Pian and Hai Ma Wan.

Song Zi Ren (Pine nut) is not commonly used in Chinese herbal medicine but can be found in some patent medicine versions of Wu Ren Tang, a formula that moistens and unblocks the bowels. The medicinal attributes of Song Zi Ren are to tonify the qi, dispel wind, and moisten the intestines.

Xing Ren (Apricot kernel) is a fruit pit, not a nut, but believed to be from a species of tree that could potentially trigger a reaction in those with nut allergies. It commonly included in respiratory formulas for cough and wheezing and also serves to moistens the intestines and unblock the bowels. When avoiding Xing Ren, it should be noted that Shen Qu (Massa fermentata) often contains this herb.

Tao Ren (Peach kernel) is a fruit pit, not a nut, but believed to be from a species of tree that could potentially trigger a reaction in those with nut allergies. It is a very commonly used herb, strongly dispersing blood stasis in a wide variety of disorders. Like most nuts and seeds, it also moistens the intestines to unblock the bowels.

Overview of Possible Food Allergens in Chinese Herbs

Wheat gluten
Fu Xiao Mai (Floating wheat)
Shen Qu (Massa fermentata)

Barley
Mai Ya (Sprouted barley)
Yi Tang (barley malt sugar)

Soybean
Dan Dou Chi (Prepared soybean)

Processed with soybean or soy oil
E Jiao (Donkey-hide glue)
Lu Jiao Jiao (Deer antler glue)
He Shou Wu (Polygonum multiflorum)

Tree Nuts
Bai Guo (Gingko nut)
He Tao Ren (Walnut)
Song Zi Ren (Pine nut)

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Seeds or kernels believed to be from species of trees that could potentially trigger a reaction in those with nut allergies
Xing Ren (Apricot kernel)
Shen Qu (Massa fermentata) commonly contains Xing Ren (Apricot kernel)
Tao Ren (Peach kernel)

Article References:

Bensky, Dan, Clavey, Steven, Stoger, Erich, Chinese Herbal Medicine Formulas and Strategies 3rd edition, Eastland Press 2004

Dharmanada, Sabuti Ph.D. Institute for Traditional Medicine, Gluten in Chinese Herbs Addressing the Concerns of those with Celiac Sprue, ITM Online

Fratkin, Jake Paul, Chinese Herbal Patent Medicines: A Clinical Desk Reference, Shya Publications 2001

Hsu, Hong-yen, Oriental Materia Medicia: A Concise Guide, Oriental Healing Arts Institute 1986

Mayway Mailer, Vol. 7-2 Fall 2006, Mayway Corporation, Oakland, California

_________________________

From: http://www.acupuncturebrooklyn.com/how-tos/foods-and-herbs-to-avoid-with-gluten-sensitivity-by-karen-vaugha

People with full blown celiac or lower level gluten sensitivity usually need to avoid gluten products indefinitely as they are more persistent than other allergens.  The main cause of gluten sensitivity as described by the researchers is a cell-mediated, immunological reaction to certain components of certain dietary glutens. Most of these abnormal responses are proteins contained in wheat, rye and barley. Previously oats were also considered to be a trigger but recent studies suggest that 95% of celiacs can tolerate the specific oat glianden so long as the oats are processed where they cannot be contaminated.  Corn, rice, buckwheat; millet; amaranth; and quinoa are safe for celiac disease patients. These commodities contain different type of gluten which does not appear to trigger celiac disease directly.The following list shows examples of many foods that are allowed or avoided, but it is not a complete list. It is important to read all food ingredient lists carefully to make sure that the food does not contain gluten.Beverages
Allowed: Coffee, tea, carbonated drinks, wine made in U.S., rum, some root beer.
Avoid: Ovaltine, malted milk, ale, beer, gin, whiskey, flavored coffee,  herbal tea with malted barley.

Milk
Allowed: Fresh, dry, evaporated, or condensed milk; cream; sour cream; whipping cream; yogurt.
Avoid: Malted milk, some commercial chocolate milk, some nondairy creamers.

Meat, Fish, Poultry
Allowed: Fresh meats, fish, other seafood, and poultry; fish in canned oil, brine, or water; some hot dogs and lunch meats.
Avoid: Prepared meat (especially sausage and coated meats) containing wheat, rye, oats, or barley; tuna canned in vegetable broth.

Cheese
Allowed: All aged cheese, such as cheddar, Swiss, edam, parmesan; cottage cheese; cream cheese; pasteurized processed cheese; cheese spreads.
Avoid: Any cheese product containing oat gum if oat sensitive, some veined cheeses (bleu, stilton, roquefort, gorgonzola).

Potato or Other Starch
Allowed: White and sweet potatoes, yams, hominy, rice, wild rice, gluten-free noodles, some oriental rice and bean thread noodles.
Avoid: Regular noodles, spaghetti, macaroni, most packaged rice mixes, seminola, spinach noodles, frozen potato products with wheat flour added.

Cereals
Allowed: Hot cereals made from cornmeal or other corn-based cereal, Cream of Rice, hominy, rice; Puffed Rice, cereals made without malt.
Avoid: All cereals containing wheat, rye, oats, or barley; bran; graham; wheat germ; durum;  bulgar;

Breads
Allowed: Specially prepared breads using only allowed flours.
Avoid: All breads containing wheat, rye, oat, or barley flours and grains listed above.

Flours and Thickening Agents
Allowed: Arrowroot starch, corn bran, corn flour, corn germ, cornmeal, corn starch, potato flour, potato starch flour, rice bran, rice flour, rice polish, rice starch, soy flour, tapioca starch, bean and lentil flours, nut flours.
Avoid: wheat germ, bran, wheat starch; all flours containing wheat, rye, oats, or barley; spelt; or any grains or cereals listed earlier.

Vegetables
Allowed: All plain, fresh, frozen, or canned vegetables; dried peas and beans; lentils; some commercially prepared vegetables.
Avoid: Creamed vegetables, vegetables canned in sauce, some canned baked beans, commercially prepared vegetables and salads.

Fruits
Allowed: All fresh, frozen, canned, or dried fruits; all fruit juices; some canned pie fillings.
Avoid: Thickened or prepared fruits; some pie fillings; raisins and dried dates that have been dusted with flour.

Fats
Allowed: Butter, ghee, vegetable oil, nuts, peanut butter, hydrogenated vegetable oils (not desirable), some salad dressings, mayonnaise, nonstick cooking sprays.
Avoid: Some commercial salad dressings, wheat germ oil, nondairy cream substitutes, most commercial gravies and sauces.

Soups
Allowed: Homemade broth and soups made with allowed ingredients, some commercially canned soups, specialty dry soup mixes.
Avoid: Most canned soups and soup mixes, bouillon and bouillon cubes with hydrolyzed vegetable protein unless labeled “gluten freeâ€.
Desserts
Allowed: Cakes, quick breads, pastries, and puddings made with allowed ingredients; cornstarch, tapioca, and rice puddings; some pudding mixes; custard; ice cream with few, simple ingredients; sorbet; meringues; mousse; sherbets; frozen yogurt.
Avoid: Commercial cakes, cookies; pies made with wheat, rye, oats, or barley; prepared mixes; puddings; ice cream cones; Jell-O instant pudding; cream fillings; products made with brown rice syrup or malt.  Even organic chocolate bars may be sweetened with malt.

Sweetners
Allowed: Jelly, jam, honey, brown and white sugar, molasses, most syrups, some candy, chocolate, pure cocoa, coconut, marshmallows.
Avoid: Commercial candies dusted with wheat flour, butterscotch chips; flavored syrups; sweets containing malt/malt flavorings; some brown rice syrup; some corn syrup.

Miscellaneous
Allowed: Salt, pepper, herb, herb extracts, food coloring, cloves, allspice, ginger, nutmeg, cinnamon, chili powder, tomato puree and paste, olives, active dry yeast, bicarbonate of soda, baking powder, cream of tartar, dry mustard, some condiments, apple cider, rice or wine vinegar.
Avoid: Curry powder, dry seasonings mixes, gravy extracts, meat sauces, catsup, mustard, horseradish, chip dips, most soy sauce, some distilled white vinegar, instant dry baking yeast, some cinnamon, condiments made with wheat-derived distilled vinegars, communion wafers/bread, some alcohol-based flavoring extracts.

Herbs or supplements that may contain gluten:

Many greens drinks.

Oat straw, milky oats may contain gluten but may not be irritating.

Emergen-C in raspberry and mixed berry flavors only, the other flavors are fine.

Several Chinese herbs are derived from species of wheat and barley and others are traditionally processed using products made from wheat or barley. For example, E jiao and Lu jiao jiao are processed with barley wine, Mai ya is barley sprout and Yi Tang is barley sugar. Fu xiao mai is a type of wheat, and Shen qu, known as “medicated leavenâ€, is processed with wheat or barley. Other herbs are E. jiao/Equus asinus gelatin, Lu jiao jiao/Cervus nippon antler, Mai ya/Hordeum vulga,Yi tang/Maltose, Fu xiao mai/ Triticum aestivum, Shen qu/Massa fermenta

The following raw herbs and raw herb powders are processed with barley wine and also may contain gluten: Shu di huang/Rehmannia glutinosa root — prepared, Huang jing/Polygonatum sibiricum rhizome, Chuan xiong/Ligusticum chuanxiong (wallichii) rhizome, Rou cong rong/Cistanche deserticola herb, Gui ban jiao/Chinemys reevesii shell — gelatin.

Chinese herbal formulas that contain gluten:

An Mien Pian, An Shui Teapills/An Shui Wan, Bao He San, Bao He Wan, Bojenmi Tea, Bojenmi Teabags, Butiao Tablets/Bu Xue Tiao Jing Wan, Calm Spirit Teapills/ Gan Mai Da Zao Wan, Curing Pills/Kang Ning Wan, Fu Ke Zhong Zi Wan, Gan Mai Da Zao San, Jian Pi Wan, Jiang Ya Pian, Jiao Ai San, Minor Restore The Middle/Xiao Jian Zhong Wan , Qing Zao Jiu Fei San, Rhubarb Teapills/Da Huang Jiang Zhi Wan, Wuchi Paifeng Wan/ Wu Qi Bai Feng Wan, Yang Rong Wan, Yue Ju San, Zhen Gan Xi Feng Teapills, Zi Sheng Wan, Zhi Gan Cao Tang Teapills, Zuo Gu Shen Jing San,

Thanks to Mayway Herbs and Bob Linde

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People with full blown celiac or lower level gluten sensitivity usually need to avoid gluten products indefinitely as they are more persistent than other allergens.  The main cause of gluten sensitivity as described by the researchers is a cell-mediated, immunological reaction to certain components of certain dietary glutens. Most of these abnormal responses are proteins contained in wheat, rye and barley. Previously oats were also considered to be a trigger but recent studies suggest that 95% of celiacs can tolerate the specific oat glianden so long as the oats are processed where they cannot be contaminated.  Corn, rice, buckwheat; millet; amaranth; and quinoa are safe for celiac disease patients. These commodities contain different type of gluten which does not appear to trigger celiac disease directly.

The following list shows examples of many foods that are allowed or avoided, but it is not a complete list. It is important to read all food ingredient lists carefully to make sure that the food does not contain gluten.

Beverages
Allowed: Coffee, tea, carbonated drinks, wine made in U.S., rum, some root beer.
Avoid: Ovaltine, malted milk, ale, beer, gin, whiskey, flavored coffee,  herbal tea with malted barley.

Milk
Allowed: Fresh, dry, evaporated, or condensed milk; cream; sour cream; whipping cream; yogurt.
Avoid: Malted milk, some commercial chocolate milk, some nondairy creamers.

Meat, Fish, Poultry
Allowed: Fresh meats, fish, other seafood, and poultry; fish in canned oil, brine, or water; some hot dogs and lunch meats.
Avoid: Prepared meat (especially sausage and coated meats) containing wheat, rye, oats, or barley; tuna canned in vegetable broth.

Cheese
Allowed: All aged cheese, such as cheddar, Swiss, edam, parmesan; cottage cheese; cream cheese; pasteurized processed cheese; cheese spreads.
Avoid: Any cheese product containing oat gum if oat sensitive, some veined cheeses (bleu, stilton, roquefort, gorgonzola).

Potato or Other Starch
Allowed: White and sweet potatoes, yams, hominy, rice, wild rice, gluten-free noodles, some oriental rice and bean thread noodles.
Avoid: Regular noodles, spaghetti, macaroni, most packaged rice mixes, seminola, spinach noodles, frozen potato products with wheat flour added.

Cereals
Allowed: Hot cereals made from cornmeal or other corn-based cereal, Cream of Rice, hominy, rice; Puffed Rice, cereals made without malt.
Avoid: All cereals containing wheat, rye, oats, or barley; bran; graham; wheat germ; durum;  bulgar;

Breads
Allowed: Specially prepared breads using only allowed flours.
Avoid: All breads containing wheat, rye, oat, or barley flours and grains listed above.

Flours and Thickening Agents
Allowed: Arrowroot starch, corn bran, corn flour, corn germ, cornmeal, corn starch, potato flour, potato starch flour, rice bran, rice flour, rice polish, rice starch, soy flour, tapioca starch, bean and lentil flours, nut flours.
Avoid: wheat germ, bran, wheat starch; all flours containing wheat, rye, oats, or barley; spelt; or any grains or cereals listed earlier.

Vegetables
Allowed: All plain, fresh, frozen, or canned vegetables; dried peas and beans; lentils; some commercially prepared vegetables.
Avoid: Creamed vegetables, vegetables canned in sauce, some canned baked beans, commercially prepared vegetables and salads.

Fruits
Allowed: All fresh, frozen, canned, or dried fruits; all fruit juices; some canned pie fillings.
Avoid: Thickened or prepared fruits; some pie fillings; raisins and dried dates that have been dusted with flour.

Fats
Allowed: Butter, ghee, vegetable oil, nuts, peanut butter, hydrogenated vegetable oils (not desirable), some salad dressings, mayonnaise, nonstick cooking sprays.
Avoid: Some commercial salad dressings, wheat germ oil, nondairy cream substitutes, most commercial gravies and sauces.

Soups
Allowed: Homemade broth and soups made with allowed ingredients, some commercially canned soups, specialty dry soup mixes.
Avoid: Most canned soups and soup mixes, bouillon and bouillon cubes with hydrolyzed vegetable protein unless labeled “gluten freeâ€.
Desserts
Allowed: Cakes, quick breads, pastries, and puddings made with allowed ingredients; cornstarch, tapioca, and rice puddings; some pudding mixes; custard; ice cream with few, simple ingredients; sorbet; meringues; mousse; sherbets; frozen yogurt.
Avoid: Commercial cakes, cookies; pies made with wheat, rye, oats, or barley; prepared mixes; puddings; ice cream cones; Jell-O instant pudding; cream fillings; products made with brown rice syrup or malt.  Even organic chocolate bars may be sweetened with malt.

Sweetners
Allowed: Jelly, jam, honey, brown and white sugar, molasses, most syrups, some candy, chocolate, pure cocoa, coconut, marshmallows.
Avoid: Commercial candies dusted with wheat flour, butterscotch chips; flavored syrups; sweets containing malt/malt flavorings; some brown rice syrup; some corn syrup.

Miscellaneous
Allowed: Salt, pepper, herb, herb extracts, food coloring, cloves, allspice, ginger, nutmeg, cinnamon, chili powder, tomato puree and paste, olives, active dry yeast, bicarbonate of soda, baking powder, cream of tartar, dry mustard, some condiments, apple cider, rice or wine vinegar.
Avoid: Curry powder, dry seasonings mixes, gravy extracts, meat sauces, catsup, mustard, horseradish, chip dips, most soy sauce, some distilled white vinegar, instant dry baking yeast, some cinnamon, condiments made with wheat-derived distilled vinegars, communion wafers/bread, some alcohol-based flavoring extracts.

Herbs or supplements that may contain gluten:

Many greens drinks.

Oat straw, milky oats may contain gluten but may not be irritating.

Emergen-C in raspberry and mixed berry flavors only, the other flavors are fine.

Several Chinese herbs are derived from species of wheat and barley and others are traditionally processed using products made from wheat or barley. For example, E jiao and Lu jiao jiao are processed with barley wine, Mai ya is barley sprout and Yi Tang is barley sugar. Fu xiao mai is a type of wheat, and Shen qu, known as “medicated leavenâ€, is processed with wheat or barley. Other herbs are E. jiao/Equus asinus gelatin, Lu jiao jiao/Cervus nippon antler, Mai ya/Hordeum vulga,Yi tang/Maltose, Fu xiao mai/ Triticum aestivum, Shen qu/Massa fermenta

The following raw herbs and raw herb powders are processed with barley wine and also may contain gluten: Shu di huang/Rehmannia glutinosa root — prepared, Huang jing/Polygonatum sibiricum rhizome, Chuan xiong/Ligusticum chuanxiong (wallichii) rhizome, Rou cong rong/Cistanche deserticola herb, Gui ban jiao/Chinemys reevesii shell — gelatin.

Chinese herbal formulas that contain gluten:

An Mien Pian, An Shui Teapills/An Shui Wan, Bao He San, Bao He Wan, Bojenmi Tea, Bojenmi Teabags, Butiao Tablets/Bu Xue Tiao Jing Wan, Calm Spirit Teapills/ Gan Mai Da Zao Wan, Curing Pills/Kang Ning Wan, Fu Ke Zhong Zi Wan, Gan Mai Da Zao San, Jian Pi Wan, Jiang Ya Pian, Jiao Ai San, Minor Restore The Middle/Xiao Jian Zhong Wan , Qing Zao Jiu Fei San, Rhubarb Teapills/Da Huang Jiang Zhi Wan, Wuchi Paifeng Wan/ Wu Qi Bai Feng Wan, Yang Rong Wan, Yue Ju San, Zhen Gan Xi Feng Teapills, Zi Sheng Wan, Zhi Gan Cao Tang Teapills, Zuo Gu Shen Jing San,

Thanks to Mayway Herbs and Bob Linde

_______________________

From Golden Flower:

Allergen Warning:
The following products contain gluten
Gluten is a protein found in grains, especially wheat, but also in barley and other grains.
Several Chinese herbs are derived from species of wheat and barley and others are
traditionally processed using products made from wheat or barley. For example, E jiao
and Lu jiao jiao are processed with barley wine, Mai ya is barley sprout and Yi Tang is
barley sugar. Fu xiao mai is a type of wheat, and Shen qu, known as “medicated leavenâ€,
is processed with wheat. Individuals with celiac disease, wheat allergies or gluten
sensitivity should use caution with the following products to avoid food sensitivities or
allergic reactions.
3919 An Mien Pian contains Shen qu/ Massa fermenta
3380 An Shui Teapills/An Shui Wan contains Fu xiao mai/ Triticum aestivum
3646C Bao He San, concentrated extract powder contains Mai ya/Hordeum vulgare/Shen qu/ Massa fermenta
3646 Bao He Wan contains Mai ya/Hordeum vulgare/Shen qu/ Massa fermenta
117CN Bojenmi Tea contains Mai ya/Hordeum vulgare/Shen qu/ Massa fermenta
117 Bojenmi Teabags contains Mai ya/Hordeum vulgare/Shen qu/ Massa fermenta
3797 Butiao Tablets/Bu Xue Tiao Jing Wan contains E jiao/ Equus asinus gelatin
3383/3383E Calm Spirit Teapills/ Gan Mai Da Zao Wan contains Fu xiao mai/ Triticum aestivum
3966 Curing Pills/Kang Ning Wan contains Shen qu/ Massa fermenta
3966E Curing Pills/Kang Ning Wan – economy size contains Shen qu/ Massa fermenta
3966i Curing Pills/Kang Ning Wan – pocket pack contains Shen qu/ Massa fermenta
3966C Curing San, concentrated extract powder contains Shen qu/ Massa fermenta
3654 Fu Ke Zhong Zi Wan contains E jiao/ Equus asinus gelatin
3383C Gan Mai Da Zao San, concentrated extract powder contains Fu xiao mai/ Triticum aestivum
3638 Jian Pi Wan contains Mai ya/Hordeum vulgare
3918 Jiang Ya Pian contains E jiao/ Equus asinus gelatin
3340C Jiao Ai San, concentrated extract powder contains E jiao/ Equus asinus gelatin
3739 Minor Restore The Middle/Xiao Jian Zhong Wan contains Yi tang/Maltose
3342C Qing Zao Jiu Fei San, concentrated extract powder contains E jiao/ Equus asinus gelatin
3188 Rhubarb Teapills/Da Huang Jiang Zhi Wan contains Mai ya/Hordeum vulgare sprout
3781 Wuchi Paifeng Wan/ Wu Qi Bai Feng Wan contains Lu jiao jiao/ Cervus nippon antler
3656 Yang Rong Wan contains E jiao/ Equus asinus gelatin
3116C Yue Ju San, concentrated extract powder contains Shen qu/ Massa fermenta
3395 Zhen Gan Xi Feng Teapills contains Mai ya/Hordeum vulgare
3652 Zi Sheng Wan contains Mai ya/Hordeum vulgare sprout/Shen qu/ Massa fermenta
3396 Zhi Gan Cao Tang Teapills contains E jiao/ Equus asinus gelatin
3311C Zuo Gu Shen Jing San, concentrated extract powder contains Lu jiao jiao/ Cervus nippon antler
*The following products also contain gluten: E. jiao/Equus asinus gelatin, Lu jiao jiao/Cervus nippon antler, Mai ya/Hordeum vulga,
Yi tang/Maltose, Fu xiao mai/ Triticum aestivum, Shen qu/Massa fermenta as a single herb extract powder, raw bulk herb, or
raw herb powder.
**The following raw herbs and raw herb powders are processed with barley wine and also contain gluten: Shu di huang/Rehmannia
glutinosa root – prepared, Huang jing/Polygonatum sibiricum rhizome, Chuan xiong/Ligusticum chuanxiong (wallichii) rhizome,
Rou cong rong/Cistanche deserticola herb, Gui ban jiao/Chinemys reevesii shell — gelatin. This also applies to single herb extract
powders of Shu di huang/Rehmannia glutinosa root — prepared and Huang jing/Polygonatum sibiricum rhizome. ***The following raw
herbs and raw herb powders are processed with vinegar made with grain based fermentation agents and may also contain gluten:
Xiang fu/Cyperus rotundus rhizome. This does not apply to any teapills or tablets made with these herbs, as our GMP factories process
these raw herbs with rice wine instead of barley wine.

Why different foods are consumed each season and what are their health benefits?

Categories: Articles, Eastern Nutrition, Food Energetics

Why different foods are consumed each season and what are their health benefits?

 

Pulse taking

According to Traditional Chinese Medicine (TCM), the world is a harmonious and holistic entity where all living beings are viewed in relation to the surrounding environment. Since ancient times, the Chinese have tried to explain different complicated phenomena by creating yin yang or the five elements theories. Man is part of the holistic entity, and takes his cue from nature. He is influenced directly and indirectly by changes in weather and needs to make corresponding physiological and pathological responses. For example, a change of season causes the rate, rhythm, volume and tension of the pulse to vary. The pulse tends to be taut in spring, full in summer, floating in autumn, and sunken in winter. TCM physicians will take this into account when distinguishing the abnormal pulse from the normal. The occurrence, development and change in the pattern of many diseases are seasonal such as wenbing occurring in spring, sun strokes in summer, dryness-related symptoms in autumn, and cold stroke syndromes in winter.

Published in 1330AD, illustration of Yinshan Zhengyao (Important Principles of Food and Drink) states that spring is appropriate to eat wheat.

However, we can take active measures to prevent disease and maintain good health. One common method is to consume different foods according to the season. The Chinese widely believe that we are what we eat, and most dietary guidelines follow on from nature. According to TCM philosophies, if we imbibe seasonal foods that are similar in nature to the external environment, we remain in harmony with the environment, adapt better to changes in season and stay healthy. The basic applying principle is “nourishing yang in spring and summer time, and nourishing yin in autumn and winter time.” The ancient Chinese realized that in accordance with seasonal changes, yang qi tends to flow outwards and occupies the body surface in spring and summer and therefore, the innards get relatively depleted of yang qi and need replenishing. At the same time, the weather in autumn and winter is cold and dry, and it is important to keep warm and prevent dryness. Through the methods of replenishing yin and nourishing dryness, TCM believes it is a way to build up energy and prepare for the coming seasons.

According to TCM health opinion, what is the dietary advice in each season?

Spring

Spring foods: Chinese yam, bamboo shoot and mushrooms.

Spring is the season of new birth and new growth. According to TCM, spring belongs to the wood element and dominates liver functioning. If we don’t adapt to the changing climate in spring, we may susceptible to seasonal health problems, such as flu, pneumonia, or a relapse of chronic diseases. It is advisable to reduce the intake of sour flavors and increase sweet and pungent flavors as this facilitates the liver to regulate the qi (vital energy) throughout the body. Examples of recommended foods for the spring include onions, leeks, leaf mustard, Chinese yam, wheat, dates, cilantro, mushrooms, spinach and bamboo shoots. Fresh green and leafy vegetables should also be included in meals; sprouts from seeds are also valuable. In addition, uncooked, frozen and fried foods should only be taken in moderation since these are harmful to the spleen and stomach if consumed in large amounts. As cold winter keeps us indoors and tends to make us eat too much, people may develop a heat balance in the spring, which leads to dry throats, bad breath, constipation, thick tongue coating and yellowish urine. Foods like bananas, pears, water chestnuts, sugar cane, celery and cucumber help to clear the excessive heat.

Summer foods: tomato, wax gourd and lotus root.

Summer
Plants grow fast in summer. People act energetically, and the body’s qi and blood become relatively more vigorous than in other seasons. TCM claims that the physiological changes make the heart over-function, and there is too much yang qi flows outward to the exterior part of the body. According to the five elements theory, an over-functioning heart restricts the lung functioning, it is advisable to eat more food with pungent flavors and reduce bitter flavors; this enhances the lung and maintains the normal sweating mechanism in summer. Sweat is the fluid of the heart; excessive sweating scatters heart-qi and weakens the mind causing symptoms like being easily annoyed, low spirit, restless and sleeping difficulties. Foods with sour and salty flavors help to ease these symptoms. Summer is hot and rainy in some regions, which disturb the fluid and electrolyte balance of the body and lead to lethargy, weakness, fever, thirst, lack of appetite and possibly loose bowels. Some foods are recommended for keeping the body cool and balanced, such as bitter gourd, watermelon, strawberries, tomatoes, mung beans, cucumber, wax gourd, lotus root, lotus seed, Job’s tears, bean sprouts, duck and fish. In general, the daily diet should contain more vegetables and fruit at this time so as to stimulate the appetite and provide adequate fluids. Warm and cooked foods ensure the digestive system work more effectively; too many greasy, raw and frozen foods can damage the digestive system and lead to a poor appetite, diarrhea or stomach upset. It is a Chinese tradition in summer to make soups for clearing summer heat, eliminating dampness and promoting digestion.

Autumn

Autumn foods: pineapple, pear and white fungus

Things begin to fall and mature in autumn. TCM believes that autumn correlates with the lung system, which dominates the skin, respiration, body fluids metabolism, blood circulation, immunity and melancholy emotion. Since the vigorous summer has over, TCM holds that everything needs to turn inwards so as to prepare for the harsh winter. Foods are important to ensure that the body adjusts to the changing seasons. The dry weather usually causes an itchy throat, a dry nose, chapped lips, rough skin, hair loss and dry stools. We need to eat to promote the production of body fluids and their lubricating effects throughout the body. Beneficial foods for this are lily bulb, white fungus, nuts or seeds, pear, lotus root, pumpkin, honey, soy milk and dairy products. It is advisable to eat more food with sour flavors and reduce pungent flavors as such things like onion, ginger and peppers induce perspiration, while sour foods like pineapple, apple, grapefruit and lemon have astringent properties and thus prevent the loss of body fluids. The body needs extra fluids to counteract the dry environment, and it is a Chinese tradition to eat porridge for breakfast and soup for dinner that is made with the above ingredients.

Winter foods: Chinese dates, black fungus and walnuts.

Winter
In winter, living things slow down to save energy while some animals hibernate. It is also the season where humans conserve energy and build strength as a prelude to spring. TCM believes our diet should be adapted to focus on enriching yin and subduing yang, which mean we should consume appropriate fats and high protein foods. Mutton, beef, goose, duck, eggs, rabbit meat, Chinese yam, sesame, glutinous rice, dates, longan, black fungus, bamboo shoot, mushrooms, leek and nuts are common ingredients in the Chinese dishes this time. Winter corresponds to the kidney system according to the five elements theory; hyperactive kidney inhibits the heart which leads to palpitations, cardiac pain, limb coldness and fatigue. It is advisable to eat more food with bitter flavors while reducing salty flavors so as to promote a healthy heart and reduce the workload of the kidney. Foods with bitter flavors include apricot, asparagus, celery, coffee, tea, grapefruit, hops, kohlrabi, lettuce, radish leaves, kale, vinegar and wine. Some people may eat too many hotpots or high calory foods causing excessive heat to accumulate in the lungs and stomach. They may experience problems such as bronchitis, sore throats, peptic ulcers and skin problems, thus it is necessary to balance with certain amount of cool dishes and water in winter. Winter is also a good time to boost the natural constitution of the body and improve symptoms associated with chronic conditions. Since a person’s appetite tends to increase over winter when they have a lower metabolic rate, absorbed nutrients from foods can be stored more easily. Energizing herbs such as ginseng, wolfberry, angelica, rhemannia root, astragalus and medicinal mushrooms can be used for this purpose. It is a trend for Chinese restaurants to prepare various medicinal courses using these ingredients.

The principle of harmony between food and the weather is based on practical experience. It may seem to contradict principles stated elsewhere but the fact remains: foods eaten during the four seasons have different impacts on the human body. Foods become part of the body after being consumed but the four seasons (that is environmental factors) always impacts externally on the body. Chinese dietary philosophy suggests that you embrace your native foods in addition to eating locally-grown foods and those in season. What is unhealthy about the modern diet is that particular foods are now available all year long and may be chemically treated instead of being grown naturally and being only available at a certain time. Natural, home-grown and chemical-free products are the most nutritious foods.


References

1. Chinese System of Food Cures Prevention & Remedies by Henry C. Lu.Sterling Publishing Co., Inc. 1986.
2. å¼µæ©å‹¤ä¸»ç·¨, 《中醫基礎ç†è«-》上冊, 上海中醫藥大學出版社1990.
Basic Theory of TCM (I) by Zhang Enqin. Publishing House of Shanghai University of TCM. 1990.
3. æ-¹ç¾½ä¸»ç·¨ã€Šå››å­£é¤Šç”Ÿå¢æ›¸ï¼Žæ˜¥å­£é¤Šç”Ÿã€‹ï¼Œç§’åœ-有é™å…¬å¸ï¼Œ2000å¹´11月.
Seasonal Health Perservation Series-Health Perservation in Spring, HK Ke Hua Books Publishing Co. Ltd. 2001-11.
4. æ-¹ç¾½ä¸»ç·¨ã€Šå››å­£é¤Šç”Ÿå¢æ›¸ï¼Žå¤å­£é¤Šç”Ÿã€‹ï¼Œç§’åœ-有é™å…¬å¸ï¼Œ2000å¹´11月.
Seasonal Health Perservation Series-Health Perservation in Summer, HK Ke Hua Books Publishing Co. Ltd. 2001-11.
5. æ-¹ç¾½ä¸»ç·¨ã€Šå››å­£é¤Šç”Ÿå¢æ›¸ï¼Žç§‹å­£é¤Šç”Ÿã€‹ï¼Œç§’åœ-有é™å…¬å¸ï¼Œ2000å¹´11月.
Seasonal Health Perservation Series – Health Perservation in Autumn, HK Ke Hua Books Publishing Co. Ltd. 2001-11.
6. æ-¹ç¾½ä¸»ç·¨ã€Šå››å­£é¤Šç”Ÿå¢æ›¸ï¼Žå†¬å­£é¤Šç”Ÿã€‹ï¼Œç§’åœ-有é™å…¬å¸ï¼Œ2000å¹´11月.
Seasonal Health Perservation Series – Health Perservation in Winter, HK Ke Hua Books Publishing Co. Ltd. 2001-11.
 Â
Written By:
Dang Yi (黨毅) MD PhD
Professor, Beijing University of Chinese Medicine; Visiting Professor, Middlesex
University, London, UK; Vice Director, Gourmet Food Institute of Health Care and Nutrition of Beijing, PRC.
Â
Editors:
Angela Collingwood MSN, Integrated Chinese Medicine Holdings Ltd.
Raka Dewan, Integrated Chinese Medicine Holdings Ltd.
Rose Tse, Integrated Chinese Medicine Holdings Ltd.


Special thanks to Elpidio Talens Juan for helping with article graphics.

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Source: 

http://www.shen-nong.com/eng/lifestyles/food_diet_advice_season.html

Guilinggao, also known as Tortoise Jelly or Turtle Jelly, is a jelly-like Chinese medicine, also sold as a dessert.

Categories: Articles, Asian, Desserts, Kidney Yin Vacuity, Lung Fluid Xu, Lung Yin Vacuity

Guilinggao.jpg

http://en.wikipedia.org/wiki/Guilinggao

Kombucha Tea… is it the miracle home remedy drink?

Categories: Articles

We all are searching for more energy and rejuvenation. The kombucha tea is supposed to remedy many ailments. If this is true, why aren’t we all drinking this potent but delicious beverage that improves health?

Our neighboring health food store sells kombucha, bottled and flavored and I’ve seen fellow students drinking it but was not sure what it was. KOMBUCHA (pronounced kom-Boo-cha) is a handmade Chinese mushroom tea that is delicately cultured for 30 days. The beverage contains microorganisms of lactic acid and related symbioses of bacteria and yeast, the tea fungus. A Kombucha mushroom is not a real mushroom; people only call it a mushroom. It is something like lichen and when grown it looks like a pancake floating on the surface of the tea that it is brewed in. The tea made from it does not have the flavor of mushrooms. The taste when mixed with green, orange or black tea leaves it is more like a wine/ apple-cider drink. The “mushroom” is fast growing and turns the tea in which it grows into radical proteins, beneficial acids, and vitamins that work to quickly clean and detoxify your blood. It has active enzymes, probiotics, amino acids, antioxidants and polyphenols. Glucuronic acid (debated}, or its precursors are also present in Kombucha Tea, this acid is a metabolite that is produced by a healthy liver and aids in the detoxification of the body. By drinking Kombucha Tea daily you may help prevent your body tissues from absorbing all the toxins and poisons found in our environment that may cause illness. The tea-mushroom is a real tiny biochemical factory “a wonder mushroom†that has healing power for many diseases.

Some of the diseases that this tea helps is headaches, constipation, arteriosclerosis, pain in the limbs, gout, rheumatism, arthritis, intestinal & digestive disturbances and enhances or stimulates the metabolism, helps with high blood pressure, fight against cancer and diabetes, just to name a few.

In summary one can say that Kombucha mushroom tea taken for well being has proven itself as an excellent prophylactic against many general body dysfunctions. If this tea has so many helpful benefits & few side-effects why not have a glass or two a day. So look no more for the fountain of youth elixir, the wonder mushroom successfully counters aging problems therefore contributing to life extension. It’s cool & refreshing & tastes good-go for it-cheers to your longevity!”

Judge for yourself & grow your own fungus @:

http://www.acupuncture.com

http://www.kombuchaamerica.com/index.shtml

http://www.seedsofhealth.co.uk/fermenting/kombucha_howto.shtml

Vitamin B12 for vegans -nutritional yeast or dang gui?

Categories: Articles, Eastern Nutrition, Western Medicine

High levels of Vitamin B12 tend to be found in animal products. How can vegetarians and vegans insure that they are getting adequate supplies of Vitamin B12? According to research, brewers yeast, spirulina, and seaweed do not have reliable sources! (Check chart below for more sources of B12)

Red Star Nutritional Yeast, fortified cereals, dairy and eggs have B12.

But alas! Maybe some dang gui will do the trick? In TCM we say it tonifies the blood. Apparently it does have Vitamin B12 in it! I have yet to find formal research stating that Dang gui will bring up B12 levels, but TCM practitioners have tonified the blood for thousands of years with dang gui, eliminating B12 deficiency symptoms.

According to Web MD symptoms are similar to liver blood and spleen qi deficiency in TCM.

What are the symptoms?

If your vitamin B12 deficiency is mild, you may not have symptoms or you may not notice them. Some people may think they are just the result of growing older. As the anemia gets worse, you may:

If the level of vitamin B12 stays low for a long time, it can damage your nerve cells. If this happens, you may have:

  • Numbness or tingling in your fingers and toes.
  • A poor sense of balance.
  • Depression.
  • Dementia, a loss of mental abilities.

Vegetarian Sources Of Vitamin B12:

Milk, 8oz: 0.9mcg
Yogurt, 8oz: 0.9mcg
Cheese, 1oz: 0.2mcg
Egg, 1: 0.5mcg
Fortified cereals: read individual labels
Fortified milk substitutes: should also be fortified with calcium and vitamin D – read individual labels
Fortified meat substitutes: read individual labels
Nutritional yeast: (Red Star Vegetarian Support)4.0 mcg