It's San Fu 三伏 Time (and a Neigong recommendation)

As I mentioned in my blog post on the Minor Heat Seasonal node it's San Fu time of year again! San Fu Moxibustion 三伏灸 was originally used to treat chronic respiratory problems such as asthma, although in modern times it has been expanded to other conditions. The basic theory of San Fu treatment combines the effective use of hot herbs applied to acupuncture points on the body during the hottest (i.e., most Yang) days of Summer. Doing so very aggressively expels cold that may linger in the body and also support the Yang and the Upright. Obviously however, this treatment is designed for patients who are vacuous and cold, and should not be performed on patients that in general have primarily hot conditions.

Treatment days are chosen based on the traditional Chinese calendar. The first of the San Fu days is the third geng (Yang metal) day after Summer Solstice in the Chinese calendar. The second day is 10 days after the first, and the third day is the first geng day after the Beginning of Autumn (which falls at the beginning of August). Usually there are three days in this method of day selection, but occasionally there is a fourth that can be used. This year (2018) the San Fu days are July 17, July 27, August 6, and August 16. Around noon on these days (noon is a Yang time) a special paste is applied to acupuncture points on the upper back that all warm the Yang qi and expel cold. While recipes for this paste vary, they include very hot herbs such as mustard seed (bai jie zi), asarum (xi xin) and ginger juice. Ideally this paste is also prepared ahead of time and allowed to cure for a full year, but freshly made paste works as well. People interested in learning more about San Fu Moxibustion should read Lorraine Wilcox’s book on moxibustion - Moxibustion: A Modern Clinical HandbookYou can also visit the website of my student Dr. Heidi Lovie. She produces San Fu powder for those who are not inclined to grind for themselves.

In Korea the San Fu days are a time to eat Ginseng Chicken Soup for the same reasons we do San Fu mustard plasters. Also, those of you who practice our lineage of Neigong should practice more Gathering the Yang of Heaven (see video below). Do just this one Gathering the Qi exercise on the San Fu days, and practice for a longer period of time. For example, consider 108 repetitions of just this posture, followed by a longer period of standing post.

This year I did once again prepare my own San Fu paste. Blow the Neigong video you'll see photos of the process of making the powder. Enjoy the hot summer days!

This is a demonstration of the Gathering the Yang Qi of Heaven exercise with and without the Tai Ji Ruler.

 Weighing out the ingredients for the San Fu plasters

Weighing out the ingredients for the San Fu plasters

 Putting the ingredients into the grinder

Putting the ingredients into the grinder

 Sifting the powder to be sure it is of a fine consistency 

Sifting the powder to be sure it is of a fine consistency 

New Expanded Edition of the Tung Atlas is here

The long awaited 6th and expanded edition of the Tung Atlas by Dr. Ross and myself is now available. We are waiting to get the shipment of books into the US from Germany, but the main importer, Kamwo Herbs, is now taking preorders. Click here on the photo to go to their website. Some of the features of the new edition include:

  • This new edition has several helpful new features:
  • Expanded selection of points - almost double the points on the fingers and hands as previous editions, and more body points as well.
  • Additional TCM style point functions for all points - to help bridge the understanding of   the Tungs system for TCM trained practitioners.
  • New chapter on palm diagnosis.
  • Expanded indexes by disease. 

Minor Heat 小暑 Seasonal Node

Saturday, July 7, was the beginning of the Minor Heat (Xiao Shu 小暑) seasonal node, the first after Summer Solstice. This important time period marks a major transition in the movement of Qi in the natural world. Summer Solstice (Xia Zhi 夏至) began the transition from Yang-expansion to Yin-contraction in the environment. Therefore, Minor Heat is the first seasonal node in the Yin time of the year. That said, it is still hot out! Even the name of this seasonal node acknowledges this. This past week here in New Jersey was the hottest one we’ve had all year, with temperatures soaring into the 90s.

Although we are transitioning into the Yin time of the year, weather change happens slowly. Think of it like a train barreling ahead at high speed. Once the conductor decides to stop the train and put it in reverse, she first puts on the breaks. Even though the breaks are applied, it takes several hundred feet before the train actually stops. Only then will it very slowly start moving in reverse. The movement of the seasons is just like this. Once we have flipped the switch from Yang to Yin, the weather still continues to warm for some time before the very slow movement in the opposite direction begins.

The most important “to do” during this time is to nourish the Heart by maintaining an optimistic outlook. Why is this? June and July are the months associated with the Fire phase. Also, if we overlay the 12 time periods of the day with the 12 months of the year (i.e., the 12 two-hour periods of the day that each correspond to one of the primary channels), June is the time of the Heart channel and July the Small Intestine channel. Both are Fire phase channels. Since this is the Fire Phase time of year, it is the time of the Heart Zang. We nourish the Heart by keeping a calm mind and being optimistic. Pessimism or other negative emotional states can lead to patterns such as Liver stagnation, which in turn can transform into heat and harass the Heart. We can also nourish the Heart and regulate the Fire phases by doing some specific Qigong exercises. Over the last few weeks in our weekly Qigong classes on Thursday morning we have been doing exercises for the four Fire channels in the body. While these exercises are not yet posted, you can see other basic Qigong exercises on my Youtube channel by clicking here.

During this seasonal node, the first 5-day period is known as Wen Feng Zhi (溫風至), - Sultry Winds Arrive. This certainly describes what is happening in the weather right now, especially in the Northeastern United States! The weather has been hot, and very humid. Therefore, we need to be careful about environmental dampness damaging the body. As clinicians we should instruct patients who are prone to damp patterns on how to eat, dress, etc… In this light the main “to avoid” this time period is undue exposure to cold and excessive consumption of cold items (both cold temperature and cold thermal nature). While it may seem logical to be in cold places in cold weather, there is certainly a problem in the west with using air conditioners to cool rooms to temperatures lower than we’d feel comfortable with in winter! This time of year in our clinic we’ve seen quite a few patients with summer colds from frequently going between very hot and very cold environments. Furthermore, the overconsumption of cold (and especially cold and sweet) food and drink damages the Spleen leading to more damp accumulation. Instead, we should drink beverages that are cooling, as well as either bitter (to drain), or acrid (to move). This will cool the body without developing damp stagnation. Examples include chrysanthemum and mint, or even green teas. In China summer is the season to drink green teas such as the famous Dragon Well – Long Jing Cha 龍井茶.

 

Diet (and a little Moxibustion) for Minor Heat

As we mentioned above, during Minor Heat there is still significant dampness and heat in the environment. Therefore, we should consume foods that are cooling and either bitter or acrid. For example, this is the time of year to consume in-season fresh greens. In addition to chrysanthemum and mint we can also consume lotus leaf tea; lotus is a plant with a summerheat cooling nature that is also slightly bitter to drain heat and dampness. Advise patients to sip fluids throughout the day so they don’t dehydrate rather than drinking copious amounts of iced beverages all at once that may exacerbate damp conditions. If patients have damaged fluids, they can consume cooling and moist vegetables (such as cucumber) or fruits (such as watermelon).

One traditional recipe for this time of year is congee made from Yi Yi Ren (pearl barley) and adzuki beans. This basic combination is mild and neutral in temperature, and both the Yi Yi Ren and adzuki beans drain dampness. Yi Yi Ren strengthens the Spleen and adzuki beans clear heat as well.

In contrast however, this time of year is also a time when warming therapies are traditionally used. This is a method of treating winter disease in the summer. Starting in the Qing Dynasty (1644 – 1912) there has been a method of treating long standing cold disease by employing a type of moxibustion on the three hottest days of summer. These days are called the San Fu Tian, and the method of treatment San Fu Moxibustion, or San Fu Jiu.

San Fu Moxibustion was originally used to treat chronic respiratory problems such as asthma, although in modern times it has been expanded to other conditions. The basic theory of San Fu treatment combines the effective use of hot herbs applied to acupuncture points on the body during the hottest (i.e., most Yang) days of Summer. Doing so very aggressively expels cold that may linger in the body. Obviously however, this treatment is designed for patients who are vacuous and cold, and should not be performed on patients that in general have primarily hot conditions.

The actual treatment days are chosen based on Chinese astrology. The first of the San Fu days is the third geng (Yang metal) day after Summer Solstice in the Chinese calendar. The second day is 10 days after the first, and the third day is the first geng day after the Beginning of Autumn (which falls at the beginning of August). Usually there are three days in this method of day selection, but occasionally there is a fourth that can be used. This year the San Fu days are July 17, July 27, August 6, and August 16. The first of these days falls during Minor Heat. Around noon on these days (noon is a Yang time) a special paste is applied to acupuncture points on the upper back that all warm the Yang qi and expel cold. While recipes for this paste vary, they include very hot herbs such as mustard seed (bai jie zi), asarum (xi xin) and ginger juice. Ideally this paste is also prepared ahead of time and allowed to cure for a full year, but freshly made paste works as well. People interested in learning more about San Fu Moxibustion should read Lorraine Wilcox’s book on moxibusion - Moxibustion: A Modern Clinical Handbook. You can also visit the website of my student Dr. Heidi Lovie. She produces San Fu powder for those who are not inclined to grind for themselves.

Now, back to food… In Korea there is a traditional custom of eating ginseng and chicken soup on these same San Fu days, and this dietary remedy can be done by anyone at home as general health prevention and maintenance. Ginseng and chicken soup has a very nourishing and supplementing function, and eating it on the San Fu days can help build internal Yang qi to prevent disease in the colder seasons that follow. This is very useful for patients who generally have weak qi, especially of the Spleen or Lung. Again, patients who are very hot by nature should avoid eating this soup in the summer.

Here is a basic Korean soup recipe:

 

Korean Ginseng and Chicken Soup (Samgyetang)

Ingredients:

  • 1 small chicken (Cornish game hen)
  • ¼ cup glutinous rice
  • 1 – 2 small fresh ginseng roots (ren shen 人參)
  • Several Chinese dried red dates (hong zao 紅棗)
  • Several peeled garlic cloves

Directions:

  1. Soak rice in a small amount of water for 1 hour
  2. Clean and rinse chicken and then stuff the cavity with the rice, ginseng, red dates and garlic. Place in pot and cover with water.
  3. Bring pot to a rapid boil and then continue boiling over high heat for about 20 minutes, skimming off the foam as necessary. Replenish water that has boiled off and then continue to simmer for another 40 minutes until chicken is falling apart or can easily be pulled apart.
  4. Garnish with freshly chopped scallions, salt and pepper to taste.

 

Bon appétit!

Three Cups of Tea for Health: A Nourishing Life Secret from Professor Lù Zhìzhèng 路志正 (Repost)

I was up early this morning due to my nieces being dropped off while their parents are away for a few days. I ended up having more time than usual in the morning before my Thursday morning Qigong class, so I made some tea (on Thursdays I usually don't have any until I get into the office after Qigong). This morning I decided to have a really nice Huang Shan Mao Feng green tea that I purchased last summer in China. I don't usually drink green teas, so as I did I was reminded of a blog post I had put up last year sometime. Here it is again - a discussion of three cups of tea for health!

In June 2009 the Chinese Government named Professor Lu Zhizheng a National Master of Chinese Medicine (国医大师) in recognition of his contributions to the field of Chinese Medicine. Professor Lu was born in 1920 in Gaocheng City, Hebei Province. In 1934 he entered into medical school and became a disciple of Meng Zhengji. In 1939 he graduated school and started practicing medicine in his hometown. In 1973 he joined the Chinese medical research department at the Guanganmen hospital in southwestern Beijing. He went on to teach, and to publish scores of scholarly articles on books in the field of Chinese medicine. Even into his 90s Professor Lu was in radiant health, which he attributed to a few personal healthy habits he developed.

One of Professor Lu’s personal health maintenance routines that he followed for many years was the daily consumption of 3 cups of tea: green tea in the morning, oolong tea in the afternoon, and puerh tea in the evening. Think of these different teas almost as different types of herbs, and we’ll soon understand the rationale behind this interesting habit.

Green tea is tea in its most natural form, just picked and dried with minimal processing. This variety of tea, since it is most closely associated with the wood phase (even the color is the color of the wood phase), ascends Yang Qi to the Upper Jiao. It assists the Spleen and Stomach in moving and transforming the essence of water and grain, and wakes up the brain. Thus it is appropriate to the spring-like wood movement associated with the earlier part of the day.

Oolong tea is tea that is more processed in that the leaves are allowed to partially oxidize before being dried and sometimes even roasted. It has the ability to stimulate metabolism, regulate blood sugar, lower cholesterol and improve digestion. In Chinese medical terms it strengthens the Spleen and disperses food accumulation – its focus is clearly on the Middle Jiao. This is particularly important if people eat slightly heavier food in the afternoon than in the morning, as is the case with the many who eat lighter breakfasts on the run.

Puerh tea is a type of black fermented tea from Yunnan province. This tea is the darkest and most processed of the three varieties here. It is even better than oolong tea at promoting digestion and is thus commonly drunk after heavy or fatty meals. Since poor digestion in the evening is a cause of poor sleep, ensuring good digestion at dinner is very important. Puerh tea has the ability to protect and nourish the Stomach, and in addition it enters the Lower Jiao and Kidney. Since evening is the time when Yang Qi moves to enter into storage, drinking puerh tea later in the day helps harmonize the body’s Qi with the natural movement of the environment at that time of day.

Aside from the type of tea, Professor Lu also takes care to drink each tea variety in the cup or bowl that best suits its unique brewing style. Green tea is best suiting for being drunk from either a ceramic or glass cup, and for being brewed in a small teapot. Oolong tea is best brewed in a Zisha clay teapot in what is known as Gongfu (Kung Fu) style, and drunk from small Chinese teacups. Puerh tea is best suited to being brewed in an Yixing Zisha teapot, in a side handled clay pot, or in a traditional lidded Chinese teacup (i.e., Gaiwan).

Please enjoy this rather fun and tasty health tip from one of the greats of modern Chinese medicine!

Summer Solstice 夏至 Seasonal Node

The last month was a particularly busy one for me with two very close trips to the Bay Area to teach in doctoral programs at ACCHS and at ACTCM. I truly enjoy going out to teach at these programs (as well as the DAOM program in Portland where I teach), and I’m always very happy to work with students who are committed to real advanced education in our field. However, since things have been busy, I missed the last two seasonal nodes. Now that have arrived at a very important shift in the seasons I thought I really needed to post today.

If you hadn’t realized it, starting tomorrow the days begin to slowly get shorter again. This is because today, June 21, starts the Summer Solstice seasonal node (Xia Zhi 夏至). Summer Solstice is a very important seasonal node in that it marks the apex of Yang in the natural world as well as the rebirth of Yin. It is the longest day of the year; as already mentioned starting tomorrow the days will get shorter and shorter culminating eventually with the longest night on the Winter Solstice in December. In terms of the time of day, Summer Solstice corresponds to high noon, and is the time of the Heart channel. In Yijing (I Ching) symbolism, this time period is represented by hexagram 44, which is made up of Qian-Heaven trigram (3 solid yang lines) over Xun-Wind trigram (1 broken yin line under 2 solid yang lines). Thus, the complete hexagram is 5 solid yang lines over one broken yin line at the bottom – yin is being birthed once again. One of the translations for the name of Hexagram 44 is “The Queen,” also showing that this time of year begins the transition towards returning inward to the hidden, the yin, the Blood, and the Dark Mother that is referred to in the first chapter of the Dao De Jing.

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When we break down Summer Solstice into the smaller five-day periods of time, it includes the time periods know as Deer Shed Antlers (Lu Jiao Jie 鹿角解), Cicadas Begin Singing (Tiao Shi Ming 蜩始鳴), and Pinellia Grows (Ban Xia Sheng 半夏生). In the United States deer actually shed antlers earlier in the year. However, in New Jersey, this is cicada time. Four years around this time we were in the middle of a 17-year cicada invasion, and in some parts of the state they were literally as loud as trains! No wonder cicada shells (chan tui 蟬蛻) are good for conditions such as loss of voice. Notice also that this time is when Ban Xia is growing, the king of drying damp and getting rid of phlegm turbidity (a Yang herb to treat a Yin pathology). Likewise, in China this is the time of year to harvest Aconite (fu zi 附子) to enhance its Yang nature.

In some parts of China people perform simple ritual activities designed to protect against the Yin that is about to start growing. This Yin can be seen as an increase in various disease carrying insects (such as mosquitos) that bring epidemic disease. To ward off Yin in the form of insects and disease, Chinese traditionally hang aromatic (i.e., Yang) herbs around the house, such as Acorus (Shi Chang Pu) or Mugwort (Ai Ye). Other aromatic herbs such as Angelica (Bai Zhi) and Atractolodes (Bai Zhu) are made into medicines and incense.

Practically speaking, although this is a time of transition to Yin, this is still a hot and damp season. The first thing that is recommended during this time of year is to clear summerheat and drain dampness. For example, during this time it is common to see various skin problems due to external contraction of summerheat damp. It is also common to see other symptoms of summerheat strike such as malaise, fatigue, low-grade fever or heat effusion, low-grade headache, nausea, etc… There are several ways we can help ourselves as well as our patients when they present with summerheat damp symptoms. First, is to regulate diet, which we will discuss more below. We can also counsel basic lifestyle recommendations, such as dressing appropriately to the weather (such as wearing light clothes made of natural materials that breathe well), staying in shade in the midday when temperatures are highest, and drinking plenty of light and clear fluids. This is especially important for our older patients, since as we age we lose the normal ability to adapt to more extremes in temperature. Furthermore, seniors are more likely to be on prescription medications or may have chronic medical problems that inhibit perspiration or make extremes of temperature less tolerable. Some medications also increase sensitivity to sun raising risk of sunburns (examples include tetracyclines, quinolones such as Cipro, Celebrex, and some chemotherapeutic agents).

In terms of therapy, Dr. Zhong Yong Xiang of Taiwan suggests bleeding the jing well points on all the fingers for more severe cases of summerheat strike. This bloodletting method is described in my book Pricking the Vessels. We can also consider performing Gua Sha on the back to help move stagnant summerheat damp in the exterior muscle layer.

The next recommended “to do” during Summer Solstice is Shui Hao Zi Wu Jiao 睡好子午交. This means sleep well during both the Zi and Wu hours. Certainly, sleeping well is something we should be doing all year long. Zi and Wu refer to the time periods of midday and midnight, with Zi being the 11pm – 1am hour, and Wu being the 11am – 1pm hour (to be adjusted for standard time in locations that observe daylight savings time). In general it is important to get into bed before the Zi hour. Remember, the Zi hour is the time of transition from Yin to Yang, representative of the Winter Solstice. After this time period our bodies are already in a state of Yang expansion, the movement contrary to good sleep. Getting to bed and sleeping through this hour ensures that we really rest, that we really go into the state of storage that replenishes our vital substances.

The Wu hour is also a time of transition, and like the Summer Solstice, represents the change from Yang to Yin. The traditional recommendation is to take a short nap during this time to harmonize the body with this movement of Yang to Yin. That said, the recommendation is just a short nap of maybe only 30 minutes time (this is just the beginning of Yin after all). After that, don’t linger. Get up and back to normal activity.

 

Diet for Summer Solstice

As already mentioned, Summer Solstice is the time of transition from Yang to Yin in the natural world. That said, Summer Solstice is still a time of damp and heat in many places. Therefore, the basic strategy of clearing heat and draining dampness can help guide us in our diet strategy. It is important to keep in mind that during summer over-sweating and prolonged exposure to heat can deplete the Qi and fluids of the body. So, once we are clear of heat and damp, if there is vacuity we can focus on supplementation. However, since this is a hot time of year, cool supplementation is best.

In summary we can generalize this is the time to eat foods that clear heat (especially summerheat), drain dampness, nourish the Qi and boost fluids. Examples include cucumber, winter melon, luffa, tomato, honeydew melon, star fruit, peach, plumb, and mung beans. This is also a good time to eat bitter melon (ku gua 苦瓜). When I lived in Okinawa as a graduate student, bitter melon was a basic staple of food since Okinawa is a very hot and damp climate. Here is a recipe for a very traditional Okinawan dish called Goya Champuru (‘goya’ is the Okinawan word for bitter melon and ‘champuru’ means something mixed together). This dish gently clears heat and drains damp, but also boosts Qi and yin-blood.

 

Goya Champuru (Serves 4)

Ingredients:

  • 2 bitter melon (about 400 g)
  • 1 block of firm tofu (300 g)
  • 2 eggs
  • cooking oil
  • salt
  • soy sauce

Directions:

  1. Cut bitter melons in halves lengthwise. Remove the seeds and fibers with a spoon. Slice thinly and sprinkle with salt to soften them. When soft, rinse with water, then squeeze out the extra water.
  2. Wrap tofu in a cloth or paper towel, place a light weight (a plate will do fine) on top, and leave for at least 2 hours to press out excess water.
  3. Heat 2 tablespoons of cooking oil in a wok, crumble the tofu into fairly large pieces, fry well while adding salt to taste, then remove and set aside on a plate.
  4. Add 1 tablespoon of cooking oil to the wok, then stir fry the bitter melon slices. The longer you fry it and the thinner it is sliced, the less bitter it will be.
  5. Return the tofu to the wok and stir fry with the melon. Beat eggs and add to wok. Mix everything together well until eggs cook, and salt to taste.
  6. At the last moment, pour a small amount of soy sauce around the edge of the frying pan for extra taste. Mix all ingredients quickly and remove from heat immediately.

 

Here’s a formula from the Zun Sheng Ba Jian (遵生八箋) – the Eight Treatises on Following the Principles of Life. Written by a scholar by the name of Gao Lian at the end of the Ming Dynasty (1368-1644), the text is an almost encyclopedic collection of all manner of Nourishing Life (養生) recipes, techniques, theories, etc… Here is a seasonal formula for summer from this text.

 

 Cardamom Powder 豆蔻散

Ingredients:

  • Cao Dou Kou 草豆蔻 120g (toast until yellow together with 120g of fresh ginger, then remove the peel for use)
  • Mai Ya 麥芽 300g (dry fry until yellow)
  • Shen Qu 神曲 120g (dry fry until yellow)
  • Zhi Gan Cao 炙甘草 120g
  • Pao Jiang 炮薑 30g

Grind all ingredients to a fine powder. Take a small amount daily with water or tea. During summer as heat and dampness increases, occasionally this will negatively affect people’s digestive function and appetite. This formula opens the Stomach, increases appetite, treats abdominal distention and is particularly useful if weather is cooler or damper than usual.

To read a more comprehensive article on staying healthy in Summer click here.

I hope everyone is having a great summer and staying healthy!

Henry

Beginning of Summer 立夏 Seasonal Node

The days are slowly getting longer, and my tree peonies are looking like they will bloom soon. A lot of April was rather chilly this year, but in the last two days we have had a taste of warmer weather with the days being in the 80s and 90s. This weather is right on time because in the traditional calendar today, tomorrow, May 5th, starts the Beginning of Summer (Li Xia 立夏) seasonal node.

The bursting out of life in nature is incredibly palpable now. Plants are quickly sprouting up from the ground, and leaves are appearing on the trees. The days are really are much longer and brighter, and at this point in time, in only about 1 ½ months the days will start getting shorter again. Right now the Yang of the natural world is close to its fullest, and correspondingly the hexagram that represents this time of year is Qian Gua (乾卦) – six solid-Yang lines.

Summer is associated with the Fire phase, although the 4th month belongs to the Spleen (the 4th month in the Chinese calendar is May, since February is the first month). This is interesting as in ancient times the Heart was associated with the Earth phase as well as the Fire phase. For example, in the Shuo Wen Jie Zi, the Han Dynasty dictionary that gives the etymology of ancient characters, the definition of Heart is 人心土藏 – “human Heart, the Earth zang-viscera.” The Spleen channel also has a direct connection to the Heart Zang. Many of you who practice Tung’s acupuncture will notice that the main Heart Dao Ma group is located in the space between the Spleen and Stomach Channels; this Dao Ma group is the Zu San Tong consisting of Tong Guan 88.01, Tong Shan 88.02 and Tong Tian 88.03. In Tung’s acupuncture all of the major Heart points have some relationship with Pericardium channel, the original Heart channel from the Neijing (e.g., the Source point of Heart in the Ling Shu is Da Ling PC-7, not Shen Men HT-7). One needling technique we can use during this time of year with otherwise healthy patients is to incorporate Pericardium channel points (such as Nei Guan PC-6) or the Zu San Tong Dao Ma group into point prescriptions. These points help the body harmonize with the movement of the season right now.

To remind everyone, each of the 24 Seasonal Nodes has a traditional set of health guidelines where we should focus on certain things and avoid others. For Beginning of Summer the traditional things we focus on are preserving a good mood, nourishing the Heart, and thereby entering stillness (保持良好情緒,養心入靜). The things to avoid are allowing Heart fire to become too exuberant and intemperance in food and drink (心火過旺,飲食沒有節制).

As we just mentioned, the Heart is the fire organ. This means that occasionally it is prone to excess heat, signs of which include insomnia, irritability, dry and hard stool, red eyes, and thirst for cold beverages. One way to avoid excess Heart Fire is to dress appropriately for the warmer weather as it starts to come. Avoid strenuous work in direct midday sun, instead taking advantage of the slightly cooler temperatures in the early morning or later afternoon. Be sure to consume plenty of clear fluids such as water or herbal teas. Mint tea and chrysanthemum tea are both gently cooling to the body, and additionally they help with allergies that are so prevalent right now in northern New Jersey.

Another way to avoid problems of Heart Fire is closely tied in with traditional meditation and body cultivation practices (such as Neidan, or in modern terms, Qigong). Early medical texts such as the Ma Wang Dui manuscripts taught the importance of sinking the Qi down to the lower part of the body, a place in cultivation literature known as the Dan Tian (丹田; Tanden たんでん in Japanese). This idea later became vitally important in meditation schools such as those of Internal Alchemy, and then was inherited by modern Qigong practitioners. The flaring up of fire is seen to be an extremely harmful problem, and one of the main ways to counteract this is by focusing on the space in the abdomen – the Dan Tian.  This can be done during standing meditations, such as standing post (站樁), or in seated meditations (坐禪). Doing these types of practices regularly is perhaps one of the best ways to deal with the upflaring of Heart Fire. For those in New Jersey or New York, we discuss these techniques frequently in our weekly Neigong/Qigong and Taijiquan classes.

 

Diet for Beginning of Summer

With the new seasonal node come new dietary suggestions. One of the first is to avoid intemperance in food and drink. Overeating, especially of very heavy, sweet or greasy foods, places a burden on the Spleen. Overeating these foods, and overconsumption in general, also create internal heat that can worsen Heart Fire.

In terms of flavors, this time of year we should focus on eating slightly more sour, a little more bitter, and light or gently cooling foods. Eating sour foods helps build fluids and blood so as to nourish the Heart, and bitter can drain fire. As heat in the environment increases it is understandably important to eat more light / fresh vegetables and other foods that will gently cool the body. Specific foods to consider this Seasonal Node include bananas, peaches, plums, umeboshi (Japanese salted plums), asparagus, cucumber and corn. Since this time of year is associated with Fire and Heart, red foods are also good to incorporate – think of strawberries, tomatoes and hawthorn berries.

It is appropriate to increase slightly intake of water or herbal teas. Patients who tend towards excess heat can drink chrysanthemum tea. Even though the beginning of Summer means more heat, some patients still may be cold and vacuous internally. Since Summer in many places also has increased environmental dampness, these people can drink a very light ginger tea or fennel seed tea, sweetened if desired local honey. Allergy sufferers (right now in New Jersey we are in the middle of a allergy season) can take mint tea with local honey, as local honey is used as a traditional allergy remedy.

Two traditional Beginning of Summer recipes are Celery Congee (芹菜粥) and Suan Zao Ren Congee (酸棗仁粥). For Celery Congee take several stalks of celery, remove the leaves, clean and cut into small pieces. Take an appropriate amount of white rice and cook in water to make a porridge (i.e., congee), and then add celery for the last 10-15 minutes of cooking. Add salt and pepper to taste. This recipe clears heat and extinguishes fire, reduces blood pressure, and eliminates vexation. However, it should be avoided by those with Spleen-Stomach vacuity cold patterns. Celery Congee can be taken daily in the morning as a warm breakfast. This recipe originally comes from the Ben Cao Gang Mu.

For the second recipe, Suan Zao Ren Congee, use about 50g of Suan Zao Ren 酸棗仁 to about 100g of white rice. Add an appropriate amount of water and boil until you have congee. At the end, add a small amount of sugar or honey to taste. This recipe can be taken as an evening snack as it can treat Heart vacuity and vexation to help sleep.

And one last recipe for Beginning of Summer...

 

Pickled Cold Lotus Root 清涼藕片

Ingredients:

  • 1 lb. lotus root
  • 3 cups rice vinegar (or white vinegar)
  • ½ cup sugar
  • ½ tsp salt
  • 1 small red chili pepper

Directions:

  1. Peel lotus root and then slice into VERY thin slices; soak for a few minutes in a bowl of cold water with a little white vinegar to keep from discoloring
  2. Slice red chili pepper in to very thin slices, or julienne; if whole pepper is not available then substitute with red pepper flakes if desired
  3. Combine vinegar, sugar and salt in a small saucepan, bring to a simmer for just one minute, and stir to be sure salt and sugar have completely dissolved
  4. Bring another pot of water to boil and parboil lotus root for several minutes; then drain in colander and cool with cold running water
  5. Put cool lotus root and sliced chili pepper in a clean bowl and cover with the vinegar solution; cover and then refrigerate at least overnight or up to a few days before eating; to eat, remove from liquid and serve chilled

This recipe nourishes yin, clears heat, supplements vacuity and awakens the Spleen. It is good for those with poor digestion as well as those with dryness symptoms.

I hope you are all enjoying the gradually improving weather. Happy Summer!

Grain Rain 穀雨 Seasonal Node

Today Friday, April 20 is the beginning of the Grain Rain (Gu Yu 穀雨) seasonal node for 2018. Grain Rain is the last seasonal node of Spring, as early May marks the beginning of Summer in the Chinese calendar. Considering overall this April here in New Jersey was colder than most, it feels odd writing that Summer will begin in just 2 weeks. It was cool enough this year that New Jersey farmers are behind their usual schedule in getting plants in the ground, meaning our farmers’ markets will be a bit empty for the early weeks of their season. However, in the traditional Chinese calendar seasons are tied more to the changes of day length than actual temperature. Believe it or not, in only about 2 months from now the days start getting shorter again – so despite chilly outside get out and enjoy the sunshine!

Grain Rain is the 6th step of the 24 seasonal nodes thus corresponding roughly to the 3rd watch of the day (7-9am). Furthermore it is the time of transition from Spring to Summer correlating to the Earth phase (the Earth phase is the transition between seasons). Thus, Gu Yu is the time of year associated with the Stomach channel. The general movement of Spring is the movement of Liver-Wood, but the Earth phase is also in charge of movement and transformation. Because of this, during Grain Rain we need to ensure that Qi and Blood are moving smoothly. This year this is even more important in that the weather so far has been colder than usual, and cold means stagnation. Watch for signs of Qi stagnation in yourself and in your patients. This is why a good basic recommendations for this time of year is performing regular self-massage to ensure smooth circulation of Qi and Blood in the body.

One of the easiest points to massage for the average person is the collection of points known as the Shi Xuan 十宣穴. These points are located one at the tip of every finger and every toe. The word “Shi” means 10 – there is a point on each finger and toe adding up to 10 total. The word “Xuan” means to spread or diffuse. Since all the channels of the body connect to the fingers and toes, these points together spread or move all the Qi in all the channels of the body, and can be massaged as a general way to prevent and treat stagnation in the channels. To massage simply squeeze and rub the tip of each finger and toe in succession. Repeat throughout the day, but preferably at least once each morning and once each evening.

As the weather does get a bit sunnier and warmer it is important to increase outside activity – consider walking or gardening. However, since Spring is a time of temperature ups and downs, be careful to dress appropriately as dictated by each day. This is the tail end of the cold season, so pay attention to preventing colds, and seek treatment as soon as any cold or allergy symptoms start. Grain Rain is a time when Lung Heat is thought to be a potential problem (over the last week or two many allergy sufferers have been manifesting with Lung Heat signs and symptoms). Consider needling (if you’re an acupuncturist) or massaging (if a patient) Da Zhui DU-14 this seasonal node. Other points include needling or massaging Tung points Chong Zi 22.01 and Chong Xian 22.02.

Getting back to the idea of stagnation, it is vital that during Grain Rain we prevent stagnation in the Stomach (since this is the time of Stomach channel). To this end, the traditional thing to avoid this time of year is overeating or overdrinking. Similarly, this is the time of year to avoid oily and greasy foods. Other foods to avoid are very cooling fruits, such as a lot of citrus.

Start eating lighter and easier to digest items and in-season vegetables such as asparagus. Other foods to emphasize should help boost Qi and Blood, and gently strengthen the Spleen and Stomach (since the Yang of the Spleen/Stomach is still fragile now, especially since Liver-Wood can over-control Earth) – rice or rice congee, Bian Dou, yams, nagaimo (Shan Yao in Chinese), peanuts, and cherries (a slightly warming fruit). If you didn’t know, this is also egg season. Yes… Eggs have a season! Most chickens naturally lay eggs only when day length is about 10 hours or more (commercially grown eggs are available because farmers trick chickens with strong artificial lighting year round). One of my favorite early spring recipes is steamed asparagus with scrambled eggs – delicious and light, and good for you too!

Here’s a traditional Chinese recipe for Grain Rain – Tofu and Spinach Soup:

 

Tofu and Spinach Soup 菠菜豆腐湯

Ingredients:

  • One small bunch spinach
  • One block fresh organic tofu (about 4-5 oz.)
  • 5 cups chicken or vegetable broth
  • Salt
  • Toasted sesame oil

Directions:

  1. Wash spinach thoroughly and remove thick stems
  2. Drain tofu and cut into small cubes
  3. Place tofu and spinach in the broth, bring to a boil and simmer just until spinach is cooked through and tofu absorbs the flavor of the broth
  4. Add some salt and toasted sesame oil to taste, and serve; optionally can add some chopped scallions as garnish

This recipe boosts the blood, nourishes yin, and at the same time is easy to digest and strengthens the Spleen and Stomach. As an alternative a raw egg can be stirred in at the end to make a type of egg drop soup with spinach and tofu.

 

Another Spring herbal formula

Last blog post I posted a formula from the Zun Sheng Ba Jian (遵生八箋) – the Eight Treatises on Following the Principles of Life. Written by a scholar by the name of Gao Lian at the end of the Ming Dynasty (1368-1644), the text is an almost encyclopedic collection of all manner of Nourishing Life (養生) recipes, techniques, theories, etc… Here is another seasonal formula for spring from this text.

 

Xing Xing San (Clear Headed Powder) 惺惺散

Ingredients: Jie Geng 30g, Xi Xin 15g, Ren Shen 15g, Fu Ling 30g, Gua Lou Ren 15g, Bai Zhu (Tu Chao) 30g

Instructions: Grind all ingredients, make into honey pills, like size of pellet (crossbow pellet or Go piece), take down with warm water

This formula was indicated for a sense of heaviness or dullness in the head or eyes, dizziness, heat in the body, headache, lumbar pain, and symptoms looking like exterior patterns (in my opinion, allergy symptoms). The herbs Jie Geng and Xi Xin both treat the upper jiao and the exterior, while Ren Shen, Fu Ling and earth fried Bai Zhu supplement the middle. This addition of Spleen and Stomach supplementing herbs is particularly useful for Grain Rain because of the association with Earth phase that is discussed above. Gua Lou Ren transforms phlegm in the Lung and clears heat, but at the same time moistens, assisting with the treatment of the upper jiao as well as with making sure the bowels move appropriately.

This formula was originally prepared as a honey pill. For those of you who’ve never made honey pills it’s great fun. Our friend Lorraine Wilcox has a class on eLotus where she explains how to make and use them (click here to see that class). However, for modern consumption I would suggest substituting Bai Zhi for the Xi Xin. Bai Zhi treats the exterior, opens the sinuses and is useful for the seasonal allergies we are starting to see now. Xi Xin is mildly toxic, and while I think it is useful in decoction I would not take it as a honey pill. The aristolochic acid in Xi Xin (the nephrotoxin) is poorly water soluble. Thus, when decocted the toxic nature is minimized, yet when consumed as a whole herb it is absorbed at a much higher rate. Finally I would suggest substituting Dang Shen or Xi Yang Shen for the Ren Shen (ginseng). In the early medical literature such as the Shang Han Lun ginseng is seen as a mildly cooling substance, yet most high quality modern red ginseng is prepared in a way to make it warm. Dang Shen or Xi Yang Shen (American ginseng) are either moderate or slightly cooler in temperature, and thus I feel will work better in the formula.

Happy Spring!

Henry

World Tai Chi (Taiji) & Qigong Day

Qigong 氣功 and Tai Chi (Taiji 太極拳) are treasures of traditional Chinese health and physical cultivation culture. In the United States, the last Saturday of April each year is celebrated as World Tai Chi & Qigong day. This is done for several purposes:

  1. To educate the world of the profound health and  healing benefits of Tai Chi & Qigong for individuals, communities, and nations,
  2. To thank Chinese culture for creating and sharing these profoundly valuable gifts with the world; and
  3. To bring together people across racial, economic, religious, and geo-political boundaries, to join together for the purpose of health and healing, providing an example to the world. 

The reasons to practice Qigong and Tai Chi are numerous, and modern research has shown them effective in maintaining health as well as in treating a number of diseases, including high blood pressure, diabetes, anxiety and depression, arthritis, knee pain, back pain, and fibromyalgia, just to name a few. The bigger picture is that Qigong and Tai Chi practice creates a dynamic balance in the body that supports our natural vitality.

This year we will celebrate World Tai Chi & Qigong Day on Saturday, April 28 from 9 - 11am with free classes that are open to all who would like to attend. People of all experience levels are welcomed, include those with no prior experience at all.

The first class (9-10am) will focus on Qigong. During that time we will explore various exercises that allow the body to absorb the core vitality of nature, and then learn how the powerful combination of movement, breathing and visualization can balance movement of Qi internally.

The second class (10-11am) will focus on Tai Chi (Taiji), and in particular Hunyuan Chen Style Tai Chi. We will start by warming up with silk-reeling exercises, gentle spiraling movements that stretch the connective tissue. After we will have a group practice of the basic 24 movement short form (beginners can follow along with the group), and then finish with an introduction to Tai Chi Push Hands practice.

Please join us on the last Saturday this April so we can all celebrate healing movement together! Classes will be held at the Wushu Kung Fu Fitness Center in East Hanover - click here for more information and location of the East Hanover school location. For more information please email us or call our office at (973) 660-0110.

For those of you who teach Qigong or Tai Chi to your own students or patients, I would encourage you to set up a free even on the same day. To read more about World Tai Chi & Qigong day click here.

Clear and Bright 清明 Seasonal Node

It’s almost hard to believe that just a few weeks ago many of us on the East Coast were knee deep in snow. In New Jersey we even had several inches of snow earlier this week on Monday. Yet, we are beyond the Vernal Equinox and well on our way to longer days and shorter nights. In the traditional Chinese calendar we are 2 months into Spring, as May starts the beginning of Summer.

Today, Thursday April 5th is the beginning of the Clear and Bright (Qing Ming 清明) seasonal node. This seasonal node is also a traditional holiday in much of East Asia – the Qing Ming Festival. In Okinawa, where I lived as a graduate student, the day is called Shimi in the local Hogen (indigenous Okinawan language). Qing Ming Festival is a time for Asians to visit graves and pay respect to the ancestors. Thus it is a time to remember the past while at the same time starting the New Year and the new Spring, showing the beautiful integration and connection between Yin and Yang in all phenomena.

When looking at health and the season, the main idea of Clear and Bright is to start with paying attention to the Liver Yang. Liver, the internal viscera of the Wood Phase, is associated with Spring. Yang means several things. First, it is the upward and outward expansion of Qi in the body. Yang is also movement and coursing internally. Lastly Yang means internal heat. All these aspects of Yang will become important for understanding our health during Clear and Bright.

The last few weeks in New Jersey have seen dramatic ups and downs in temperatures and weather patterns. Every morning when I wake up I’m thinking the weather should be warmer, but early morning can still be quite chilly. Not surprisingly then, the first “to do” during Clear and Bright is to protect being warm (bao nuan 保暖).  Spring is the time of growing Yang, and we don’t want to do anything that damages that internal warming Qi. The second chapter of the Su Wen admonishes us that if we don’t take care in Spring, then cold disease will arise in the Summer that follows. Since during the next few weeks typically temperatures will continue to fluctuate up and down, be sure to tell patients to dress appropriately for the day, and not to think that just because it’s supposed to be Spring, that every day will be warm enough for light clothing.

The second “to do” during Clear and Bright is be active in outdoor activities or exercise. With the continued growth of Yang in the natural world, it is important to increase our physical activity. Again, the second chapter of the Su Wen tells us that in Spring we should be sure to “move around throughout the courtyard with leisurely strides” (廣步於庭). The Wood phase and the Liver are responsible for the normal smooth circulation of Qi in the body, and similarly during Spring we should be sure to keep our bodies moving. Of course, exercise doesn’t have to be intense to be effective. Suggest to patients that just getting outside to do light yard work or gardening is a great idea. Practicing Taiji or Qigong outside is also appropriate. For those who are local to northern New Jersey and are interested in starting a traditional Qigong or Taiji practice, please check out our weekly classes.

One of the Nourishing Life exercises that is appropriate to Clear and Bright is pressing and rotating Shen Que REN-8 (i.e., the navel). Shen Que is obviously an important point on the body as the abdomen is the location of many important internal organs. Likewise, it is the area where some of the most important channels in the body originate – the Ren, the Du and the Chong. In Chinese these three extraordinary vessels are said to be “one origin and three branches.” For this exercise first rub hands together vigorously to warm them. Then place the warmed hands over the navel and slowly, with moderate pressure, rotate 50 times in a circle one direction, then 50 times in the other direction. Shen Que rotation helps warm the center and expel cold and is especially appropriate for patients who are cold and depleted, and for patients with clear nasal discharge such as seasonal allergies. Think of doing moxibusion at Shen Que for patients who are particularly or chronically depleted.

The flip side of this is to be cautious of patients with uprising Liver yang patterns, or patterns of internal wind; Clear and Bright is the time to guard against hypertension in patients who are prone to this condition. These patients should be counseled to get some more exercise, as this is an effective adjunct therapy for hypertension.

The “avoids” for Clear and Bright are mainly related to diet. First, Chinese medicine recommends that patients avoid very acrid and spicy foods. While somewhat acrid foods and herbs are appropriate to Spring (such as leeks or scallions), overly spicy foods may potentially either stir internal Yang or dissipate internal Qi. The second type of food to avoid is very sour or greasy foods. Both sour and greasy foods create stagnation, and thus inhibit the normal coursing of Qi. Since Spring is the time of Wood-Liver, it is important to keep Qi moving internally.

In general the diet for Clear and Bright should reflect the name of the seasonal node. Light and clear foods that neither block the Qi mechanism nor overly stimulate it are appropriate. Gentle movement and easy to digest should be the focus. As more vegetables become available, patients should increase consumption of fresh produce. Traditionally this is the time for greens such as spinach and mustard greens. In the west certainly April is the season for fresh asparagus. All these greens are beneficial to the Liver.

Another common issue for this time of year is the beginning of seasonal allergy symptoms. Nearly every day now in my clinic for the last week or so I hear people sneezing and blowing their noses. Right before the snow hit us this Monday morning, I started noticing the forsythias starting to bloom. This is the time of the year for basic formulas like Cang Er Zi San. Patients who are somewhat Qi deficient as well leading to being prone to allergies can try making Jade Screen Chicken at home.

 

Jade Screen Chicken – Yu Ping Ji 玉屏雞

Ingredients:

  • 1 whole chicken (about 2 lbs.)
  • Huang Qi 60g
  • Bai Zhu 20g
  • Fang Feng 20g
  • Salt and pepper to taste

Instructions:

  1. Rinse and clean chicken
  2. Take herbs and stuff inside, close chicken to retain herbs inside the cavity
  3. Place chicken in a slow cooker and cover with water, allow chicken to cook until done

This can take a long time to cook in a slow cooker, but I think it will yield the best results. I suggest this be set up overnight and put on the low temperature setting. By lunch the next day it should be done as cooking can take 8 hours or more. Other vegetables can be added to this soup as desired. Patients can both consume the meat as well as drink the resulting broth. Season with salt and pepper to taste. The recipe helps nourish Qi, secure the exterior and expel cold.

 

Herbal Formulas for Spring

Lately I’ve been spending time reading a text called the Zun Sheng Ba Jian (遵生八箋) – the Eight Treatises on Following the Principles of Life. Written by a scholar by the name of Gao Lian at the end of the Ming Dynasty (1368-1644), the text is an almost encyclopedic collection of all manner of Nourishing Life (養生) recipes, techniques, theories, etc… One section discusses seasonal health, and includes commonly used seasonal recipes that I will try to translate and include in some of my posts. Some of this information will also appear in upcoming online classes I have scheduled with eLotus.

So, to start us off, here’s a Spring formula…

 

Chrysanthemum Powder 菊花散

Ingredients: Ju Hua, Qian Hu, Xuan Fu Hua, Bai Shao, Xuan Shen, Fang Feng; each 30g

Instructions: Grind all ingredients to a fine powder. Take 6-9g of the powder as a dose, consumed with wine (i.e., alcohol). For those sensitive to alcohol take with thin congee, or hot water.

Comments: The original text says this formula is good for elderly people to use in Spring, and can treat wind and heat patterns in the upper body, neck pain, headache, swollen face, and red and irritated eyes. Sure sounds like allergy symptoms to me! In this formula the Ju Hua, Qian Hu, and Fang Feng treat the exterior. Xuan Fu Hua directs Qi downwards as well as assists in treating the exterior. The last two medicinals, Bai Shao and Xuan Shen, nourish the Yin and Blood, and Xuan Shen also assists in treating red and swollen eyes. So, give this formula a try when it seems appropriate.

Happy Spring everyone!

A Qin Bowei Case Study

Here's a case study I translated and wrote some comments on for an article in the JCM that was published a few years ago... I thought a case study would be a nice way to kick off the holiday weekend.

Qin Bo Wei was one of the premier Chinese physicians of the 20th century and played an instrumental role in bringing Chinese medicine into the modern era. He was however profoundly steeped in classical thinking, and utilized a wide variety of traditional formula preparation methods. In his own published case studies he records his use of medicinal syrups with many patients. Here is one of his cases translated from his text of case studies.

Patient: Lu (Female, age not recorded). In 1939 Ms. Lu saw Dr. Qin complaining of an inability to use her right arm, mental dullness, palpitations, headache, abdominal fullness and poor appetite. The initial presenting symptom that preceded everything was dizziness. Her body was full and round. Qin surmised that Liver yang was effulgent with the Kidney root having been depleted for a long time. Spleen qi was vacuous and weak, leading to phlegm-damp retention obstructing the network vessels. Thus the patient had counterflow yang transforming into wind-phlegm-damp obstructing the network vessels. Dr. Qin’s strategy was therefore to calm the Liver, strengthen the Spleen, transform phlegm and free the network vessels.

Formula: Ren Shen Shu (Ginseng Radix whiskers) [cooked separately then added to the syrup] 30g, Chao Bai Zhu (Dry-fried Atractylodis macrocephalae Rhizoma) 30g, Chao Dang Gui (Dry-fried Angelicae sinensis Radix) 60g, Jiu Chao Bai Shao (Wine-fried Paeoniae Radix alba) 45g, Zhi Shou Wu (Polygoni Radix Preparata) 90g, Duan Shi Jue Ming (Calcined Haliotidis Concha) 120g, Wei Tian Ma (Simmered Gastrodiae Rhizoma) 45g, Lu Dou Yi (Glycinis Testa) 45g, Xian Ban Xia (Pinelliae Rhizoma preparatum) 60g, Ting Ji Li [i.e. Sha Yuan Zi (Semen Astragali Complanati)] 90g, Bai Ji Li (Tribuli Terrestris Fructus) 90g, Qing Zhi Qi (clear fried Astragali Radix) 90g, Fu Shen (Poriae Sclerotium pararadicis) 120g, Yuan Zhi (Polygalae Radix preparata) 45g, Chao Suan Zao Ren (Dry-fried Ziziphi spinosae Semen) 90g, Long Chi (Dens Draconis) 150g, Guang Ju Hong (Guandong Citri reticulatae Exocarpium rubrum) 45g, Guang Ju Luo (Guandong Citri Fructus Fasciculus Vascularis) 45g, Bai Zi Ren (Platycladi Semen) 90g, Huo Ma Ren (Cannibis Semen) 90g, Chao Zhi Ke (Dry-fried Aurantii Fructus) 45g, Chao Su Zi (Dry-fried Fructus Perillae Frutescentis) 90g, Xing Ren (Armeniacae Semen [peeled]) 90g, Chuan Duan Rou [i.e. Xu Duan (Dipsaci Radix)] 90g, Sang Ji Sheng (Taxilli Herba) 90g, Fu Ze Xie [e.g. Fujian Ze Xie (Alismatis Rhizoma)] 90g, Gan Ge Pu (Pueraria thomsonii) 45g, Jiu Chao Nen Sang Zhi [Wine-fried tender Sang Zhi (Mori Ramulus)] 120g, Long Yan Rou (Longan Arillus) 120g and He Tao Rou (i.e. He Tao Ren, Juglandis Semen) 120g.

The cooking method was to decoct the above ingredients twice, then strain the liquid and add E Jiao (Asini Corii Colla) 120g, beef extract (Xia Tian Gao) 120g and sugar 180g. The formula was then made into a syrup.

Dr. Qin’s discussion: If the Liver is effulgent there must be yin depletion. If the Spleen is weak dampness will accumulate. Yin depletion leads to counterflow yang transforming into wind. Damp accumulation congeals into phlegm. In previous years during the transition from spring into summer, the patient would experience headache, palpitations and abdominal fullness. This year her presenting signs were inability to use her left arm, mental dullness and sluggishness, difficulty breathing due to copious phlegm and poor appetite. The pulse image was bowstring and slippery, and the tongue coating was white and greasy in the center and rear. The plan then was to calm the Liver and extinguish wind so as to regulate the San Jiao’s upwards and downwards mechanism. Also, treatment was aimed at fortifying the Spleen and transforming phlegm so as to smooth the circulation of qi in the channels and network vessels. Because of the significant root condition of the disease it is by no means easy to treat. So, in setting up a formula to treat the origin of this condition, a Gao Zi is used as a substitute for a decoction, and the plan is to treat the condition slowly, little by little.

Comment: The formula presented here encompasses several complementary treatment strategies to treat both ben (root) and biao (tip) of the patient’s condition. In his commentary, Qin notes the complexity of the case, acknowledging that it will be a long and difficult treatment, and as such opts for a Gao Zi as the method of administering herbs. Gao Zi are easy to use long-term, and milder than bulk decoctions, making them suitable for long-term treatment, especially when the root of the pathology is a significant and long-standing vacuity patterns.

Case taken from: Qin, BW (2003). Qin Bo Wei Yi Xue Ming Zhao Quan Shu. Beijing: Chinese Medicine Antiquarian Book Publishers

Free Online Classes

Our friends over at eLotus have a great selection of short free classes. I currently have 4 one-hour long classes available there. Check some out if you have the time (to see the classes click on the image below)! I hope everyone has a great Passover and/or Easter weekend coming up.

The All Pervading Unity

Some discussions have recently been popping up on Facebook that relate to the nature of teaching and the nature of being a student. These discussions made me think of the person usually held up to be the greatest teacher of Chinese history – Confucius.

One of the most important Confucian texts is a book called the Analects (論語), which is a record of short sayings from the Master (i.e., Confucius), or conversations between the Master and his students, or just between his students. These lines touch on all sorts of topics related to how to live life well, how to order society, and the very nature of learning, teaching and studying.

Here is one of my favorite quotes from the Analects (Book 7, Line 8) related to the process of being a teacher and being a student

子曰:不憤不啟,不悱不發,舉一隅不以三隅反,則不復也。

James Legge's translation: "The Master said: I do not open up the truth to one who is not eager to get knowledge, nor help out any one who is not anxious to explain himself. When I have presented one corner of a subject to any one, and he cannot from it learn the other three, I do not repeat my lesson."

This is an important set of ideas related to both student and teacher. The student must be eager to learn. And, the student should be able to grasp the principle well enough that the teacher shouldn't have to explain every detail. No teacher can possibly impart everything they know. But if they impart the inner principle well enough, the student should be able to understand everything. The teacher then has to assume and welcome the student understanding and interpreting. The idea that the student should only follow blindly what the teacher says means both the teacher and student have failed.

Here’s another quote from the Analects, this time from Book 15, Line 3…

子曰:賜也,女以予為多學而識之者與? 對曰:然,非與? 曰:非也,予一以貫之。

"The Master said: Ci [i.e., Zi Gong]... Do you think that I study many different things and keep it all in my memory? Ci replied, of course, isn't that the case? Confucius replied, that is not the case at all. I seek an all pervading unity." (my translation)

Here Confucius is telling us that it isn’t the details he’s remembered. Again, he focuses on principle, what the Chinese call Li (理). The Li is inherent pattern in something. It is the logic, and the reason. Confucius ultimately taught principle, not details, because this is what the best teacher does. His students needed to learn the same, because that is the job of the student. The details are just examples that illustrate larger principles. The teacher who wants the students to just do what they do, and never think for themselves or never expand the model, are failures as teachers. The students who want to just follow what the teacher does, and never think for themselves, or never expand the model are failures as students.

The best teachers are the ones that require students actually understand. Not an easy thing to do, but the thing that is most worthwhile. At the same time they inspire the student to want to understand, and not just memorize details. When I read ancient texts such as the Neijing, I am humbled by the depth of understanding the old doctors had. But the humbling makes me want to understand more, and as deeply as possible, which is hopefully why we all read and we all continue to study!

Vernal Equinox 春分 Seasonal Node

This year the Vernal Equinox Seasonal Node starts today, Wednesday March 21. The actual Equinox as a solar phenomenon in Northern New Jersey was exactly at 12:15 EDT on Tuesday, March 20th. It seems odd to write about being in Spring considering the month we’ve had in the Northeast, and considering there is more snow falling today. I don’t remember a March with this many Nor’easters and snowfall, especially ones that felled trees and knocked out power for so many people. As I was practicing Qigong outside this past weekend I was struck by the contradictory feelings. The light is clearly brighter during the day, and the days are now longer (especially with Daylight Savings time putting sunset later on the clock). There are more buds on the plants starting to set, and the crocuses and other early Spring bulbs are popping out of the ground. Spring is here in many regards. Yet, there is significant snow on the ground still and mornings are very chilly, often below freezing.

In the Chinese calendar we are now in the middle of Spring, but in the western calendar we celebrate Vernal Equinox as the beginning of Spring. In Persia this day was traditionally revered as the beginning of the year (called Nowruz), and Rosicrucian mystics count Vernal Equinox as the New Year as well. When then according to the Chinese calendar is Vernal Equinox is the midpoint of Spring? Because we are now at the balance point of Yin and Yang. If the height of Yang is the longest day (Summer Solstice), and the height of Yin is the longest night (Winter Solstice), then the midpoints and thus points of balance are the Equinoxes. Even though the weather is still cold and there is snow on the ground, the gradual awakening of all life in nature is clear.

The three 5-day periods in this seasonal node are Swallows Arrive (xuan niao zhi 玄鳥至), Thunder Starts Resounding (lei nai fa sheng 雷乃發聲), and Beginning of Lightning (shi dian 始電). In Yijing (I Ching) theory the Thunder Trigram (Zhen Gua 震掛) is a Wood trigram, linking thunder and lightning, yang activities of the heavens, with Spring. Zhen Gua is composed of one solid yang line on the bottom, with 2 yin (broken) lines above. This is the image of yang emerging from underneath, continuing to grow up and out. Spring is exactly that time of year – the time when Yang of the natural world is slowly starting to push itself up and out of the Yin of Winter.

The main thing to focus on during this 15-day period is “Nourishing the Liver” (yang gan 養肝). One of the ways we nourish the Liver is to ensure normal Liver function. For example, this is the time of year to really ensure our patients' Qi is freely coursing (one of the main functions of Liver is to ensure normal coursing of Qi). Patients who tend to Liver stagnation can be encouraged to perform regular acupressure on the Four Gates 四關 (i.e., He Gu LI-4 and Tai Chong LR-3).

The second “to do” during this time is to “both Clear and Supplement.” This means that when the Liver is hot or hyperactive, clear and sedate. When it is vacuous (e.g., has Blood vacuity), then supplement. Since any pattern of disharmony in Liver will impair some of its major functions, when we see Liver patterns during this seasonal node they must be treated. That said, this year, at least here where I am located, the weather is still pretty chilly. As such we may have to protect the warm-Yang in the body at the same time we clear Liver or supplement the Yin-Blood. A beautiful example of this is harmonizing formulas such as Xiao Chai Hu Tang, or even Xiao Yao Wan. Both contain herbs that strengthen and supplement (e.g., Ren Shen, Bai Zhu) along side of herbs that course or clear Liver. We can also consider giving our vacuous patients pill-form warming and supplementing formulas along side of powders or decoctions that have a more Liver coursing or clearing function.

As mentioned already, the Vernal Equinox is the time of balanced Yin and Yang. It is appropriate at this time to also have balanced mind states. Thus, one of the “avoids” during the Vernal Equinox is extremes of the Seven Affects. Chapter two of the Su Wen says that Spring is the time to not be angry. We should try to relax, and not allow our emotions to run too far in any direction. The second thing to avoid during this seasonal node is overdoing “bedroom activity.” Since sex stirs the Yang to mobilize Jing-essence, to keep an overall balance in health we need to seek a balance in sex. As this time of year is a time of balance, too much sex may deplete the Yin-Jing. That said, no sex at all can lead to stagnation in the circulation of Qi and Blood.

 

Diet for Vernal Equinox

Diet for the Vernal equinox should mimic the balance that is present in nature at this time. In general, the continued use of mildly acrid foods such as ginger and scallions help ensures normal coursing of Liver qi. This is especially useful for patients with Liver depression patterns. Patients who tend more towards vacuity patterns, especially Liver blood insufficiency, can increase consumption of sour foods such as pickles or vinegar. This year since the weather is cold though, we should continue to eat slightly warming foods. However, it is best to avoid very greasy or cloying warm foods (such as an overconsumption of very fatty meats), or very salty meals. While salty and more greasy is ok in the cold of Winter, right now in Spring we need to be concerned with the normal and smooth movement of Qi and Blood in the body. The basic combination then is warming and acrid, such as the aforementioned ginger.

A simple tea most patients can consume during this time is rose bud tea. This tea is made by steeping Mei Gui Hua 玫瑰花 in hot water. Mei Gui Hua is warm and sweet and is found in the Qi regulating chapter of the Materia Medica. It courses Liver as well as gently quickens the blood. It is especially useful for our female patients who have menstrual irregularities due to Liver stagnation. In the Baijiquan 八極拳 system of Chinese marital arts, Mei Gui Hua tea is used as a general Qi and Blood moving tea for injury. For patients who suffer from more internal cold, Mei Gui Hua can be combined with Gui Zhi (cinnamon twig) or Sheng Jiang (fresh ginger).

One traditional dish for Vernal Equinox is Stir Fried Pig Kidney with Eucommia 杜仲豬花. Here’s the recipe:

 

Stir Fried Pig Kidney with Eucommia 杜仲豬花

Ingredients:

  • Organic pig kidney ¾ to 1 lb
  • Eucommia bark (Du Zhong 杜仲) 6-9g
  • 1 scallion, 1 piece of ginger (about the size of your thumb or a little larger), 1-2 cloves of garlic
  • Cooking oil, salt, soy sauce

Instructions:

  1. Cook Du Zhong in about 1 cup of water by bringing to a boil and then simmering until only about ½ cup of liquid is left
  2. Cut kidneys into thin slices and then score one side of each slice; peel and slice the ginger, slice the garlic, and slice the scallion
  3. In a pan, add a small amount of cooling oil, and start by cooking the garlic and ginger just until fragrant and / or the garlic is transparent. Add in the kidney slices and cook for several minutes. Then add a small amount of salt and soy sauce.
  4. Add in the Du Zhong liquid, and cook down in the pan with the kidney. Add scallions. Cook until kidneys are thoroughly cooked through.
  5. Optionally can add Gou Qi Zi (i.e., Goji berries) at end as well before liquid has cooked down, cooking until slightly plump.

This recipe supplements the Kidney, boosts essence, and nourishes the Liver blood. It is good for lower back pain, knee pain, declining visual acuity, or other symptoms of Liver and Kidney vacuity. Because it is warming it is especially useful this year!

Happy Equinox!!!

New Qigong Videos

I've been working to try to get some new videos up demonstrating the basic movements in the Qigong exercises for the 12 Channels that I teach here in NJ and at PCOM in New York. Here's the one for Kidney Channel that we filmed in the middle of the last Nor'easter we had. I'll try to continue posting more over time. These videos are just a basic review for those who have learned the forms in person. If you're local and would like to learn them, please go to our courses page here.

Taiji (T'ai Chi) Mythology versus History

Today’s blog post is going to be a little different in that the topic will focus more on martial arts than Chinese medicine, although a lot of the ideas may cross boundaries, as boundaries between these two are sometimes fuzzy. As many know I am an avid martial arts practitioner, and it was martial arts that led me into Chinese medicine. I started learning Okinawan Karate back in 1982. In 1993 I spent 6 months in Osaka, Japan where I trained Shorinji-ryu, and in 1995-1996 I lived in Okinawa, where I continued my martial arts training in Kobayashi-ryu. Over the last decade or so I’ve dedicated myself to the practice of Hunyuan Chen Taiji (T'ai Chi), especially after it was a major factor in saving me from a severe bout of Lyme disease.

 Sun Lutang in 1930

Sun Lutang in 1930

In this post I want to explore some of the mythology of Taiji’s origin, which ties into lore and history of Chinese martial arts in general. After reading some fantastic blog posts about the legendary Taiji master Sun Lutang, I went back to my bookshelf to read some of his writing again for myself. Here is a long quotation from the introduction to his text on Taiji that was originally published in 1921:

Qian and Kun are the original creative principles. The original qi (元氣) flows as stillness and movement exchange to gradually produce the Ten Thousand Things. Things take form in their post-heaven states. The pre-haven original qi becomes the intrinsic essence of the post-heaven manifestations that have shape. These manifestations all include the pre-heaven original qi. Therefore, human form and life is the result of the unification of both pre-heaven essence and post-heaven form. People naturally have wisdom and emotion, and a combination of both yin and yang. The pre-heaven original qi slowly dissipates as the post-heaven qi slowly increases. The result is a weakening of the yang and a strengthening of the yin. This is the state that allows the invasion of the six types of qi [i.e., the Six Evils of wind, cold, heat, damp, dryness and summerheat]. The weakening of the yang and strengthening of the yin also results in the disturbance of the seven emotions. In this state, the body grows weaker by day and the hundred illnesses invade. The ancients were concerned about this. They tried to consume medicines in the hopes of curing illness. They say in meditation in order to cultivate the heart. Unfortunately, they were not able to make use of methods that involved both stillness and motion simultaneously. In order to fill this need the martial arts were created. They sought to recover the insubstantial qi [虛靈之氣; i.e., the pre-heaven source/original qi].

 

Mythology versus History

The origins of Taiji have been attributed to Daoist immortals such as Zhang San Feng, or to the Daoists of Wu Dang Mountain. These theories are quite modern, dating back to only the 19th century, and have been debunked by more than one historian. Western scholars such as Douglas Wile have written extensively on the origins of Taiji and other internal martial arts, none of which contain reference to Daoist immortals or priests on cloud capped mountains. Furthermore, Taiji’s origins date only to less than 400 years ago at best, and it originated with a retired military officer. The statement from Sun Lutang above that martial arts were created by the ancients to explore the combination of stillness and motion is clearly then a myth.

It is true that some in China did practice martial arts as a type of self-cultivation going back to the Ming period, and this is well documented in places such as the Shaolin Temple (for those interested in this history Professor Shahar’s work is required reading). Yet, this use of the martial arts seems to be a minor trend until the 19th century when martial arts, including Taiji, took on other meanings as an exercise in culture, health, and national identity. Originally the martial arts’ primary purpose was self-defense, and they were taught in places such as the military for the preparation of soldiers. In this context weapons practice was much more important than empty hand work as during warfare being without a weapon on the battlefield was, to put it mildly, not a good situation to be in.

Most likely Sun was aware of most of these facts. He was no stranger to the practical aspects of martial arts, in his lifetime fighting in challenge matches. He was at one point in his life employed to teach martial arts in the Presidential Palace of early Republican China, and he held the rank of Lieutenant in the Nationalist military. Yet, Sun was also deeply steeped in Daoist religious theory and cultivation techniques, and did famously tell his students that if they really wanted to fight they should get a gun. So, while martial arts were something quite practical, Sun felt that they were based on deeper principles that let it be more than just the one thing (i.e., self-defense) that they were originally created for.

So, now we come back to Sun’s preface. As I already mentioned, it seems clear to me that this is a type of myth. To a big extent, I think mythology is something important to us as humans, and we can and should be comfortable living simultaneously with both myth and actual history (as much as we can know history as a collection of verifiable ‘facts’). What a myth does is exemplify the unfolding worldview of a people, in this case those who practiced martial arts in the last few centuries. While martial arts were originally for military preparedness training, or personal self-defense, at some point they evolved to be something different and bigger. It seems to me that what is important is not that the ancients used martial arts as a way to explore self-cultivation that involved stillness and motion, but rather that today martial arts can serve this purpose, depending on the practitioner and their own goals for training. Indeed the martial arts for me are a way I stay healthy, a treatment for my own disease, and fundamentally a way of life (when I was younger living in Japan I practiced full-contact Karate, but I’ve aged out of that type of purpose to my practice!). I think it is pretty great that something that was once used only for the purpose of violence is now big enough to contain a lot: self-defense (it still works for that), health promotion, marker of cultural identity and aspiration, and practice of self-discipline and cultivation.

For me, contemporary Chinese internal martial arts are an offshoot of Chinese longevity techniques, as at some point in the last few centuries they started incorporating practices that came from Daoist methods of Yang Sheng. While not something they contained from time immemorial, internal martial arts are now a type of physical culture that allows the practitioner to embody, in a very real and tangible way, the core theories on which Chinese medicine are built. The mythology we have created surrounding them tells us not what they originally were in an historical sense, but what they have become and what our own aspirations as practitioners have turned to.

But the best thing to do is actually practice. Click here to read more about our Taiji classes.

Awakening of Insects 驚蟄 Seasonal Node

Today, Monday March 5th is the start of the Awakening of Insects seasonal node (jing zhe 驚蟄), the third seasonal node of the year. This is the next segment of Spring, and as the name suggests it is the time when we start seeing the very initial stirring of life in the world outside. The three 5-day periods in this seasonal node are Peach Trees Begin to Blossom (tao shi hua 桃始華), Orioles Sing (cang geng ming 倉庚鳴), and Hawks Transform into Cuckcoos (ying hua weijiu 鷹化爲鳩).

Last week I returned from a teaching trip to Australia. It was great there – the weather was warm and I got a short taste of summer (as well as some sunburn from the beach!). I was a little scared of returning to the cold weather, and the end of last week here in NJ we had a Nor’easter with mixed cold precipitation including some snow and heavy winds. However, the day I returned home I noticed the crocuses starting to push out of the ground in spite of the lingering cold. This early sign of Spring was just on time.

The first ‘to do’ for this period of time is to guard and protect the Yang qi. Even though we are in Spring, this early part of the season can be cold as we have seen this past week. Continue to dress appropriately, especially since there is going to be a wide fluctuation in temperatures from day to day. As Yang qi continues to grow in the natural environment, this is also the time to start doing slightly more gentle exercise. This recommendation comes from the second chapter of the Neijing Su Wen, the The Great Treatise on Regulating the Spirit with the Four Seasons (Si Qi Tiao Shen Da Lun). There Qi Bo recommends that during Spring we should “upon waking take a walk in the courtyard, loosen the hair and relax the body, thus focusing the will on life.” Movement, especially in the morning, is a Yang activity. The Neijing recommends that “in Spring and Summer nourish Yang, and in Autumn and Winter nourish Yin (春夏養陽,秋冬養陰).”

The ‘to avoid’ during Awakening of Insects is undo stress and strain. As Chinese medicine practitioners we all know the mental pattern associated with Wood phase, and thus Spring, is anger. Patients who are prone to Liver depression or Liver repletion patterns should be monitored during this time period to be sure qi is circulating smoothly. This is the time when formulas in the Chai Hu family are appropriate for many people. For patients prone to resentment and anger, contemplative practices such as Japanese Naikan are appropriate.

Diet for this time of year should help protect the Yang qi as well. I generally recommend that people eat warming foods such as leeks, chives, and scallions. Likewise, it is appropriate to drink a little alcohol, provided the patient does not have specific sensitivities, morbidities, or medications that require abstinence. All of these food, including alcohol, are warm and acrid, and thus course and warm the qi. I also suggest that everyone consume slightly more white noodles. In general, wheat husk (bran) is cooling, while the endosperm (inner white portion) is warming. White noodles, especially in soups, have the function of warming and supplementing the qi. I had a nice bowl of ramen in Sydney last week with an old friend, and it was the first bowl of authentic Japanese noodles I’d had in a long time.

One traditional dish for Awakening of Insects is clear fried amaranth. Amaranth is called Xian Cai 莧菜 in Chinese, and in Chinese groceries it comes commonly in long bunches of beautiful dark green and purple leaves. Sometimes it is sold as “Chinese spinach.” Amaranth’s taste is mild. The basic preparation of the vegetable for this dish is to rinse clean (it often has a lot of grit), and then quick fry in an appropriate amount of cooking oil. Garlic or ginger can also be included for taste, and a small amount of salt and fresh ground pepper can be added at the end of cooking. In Chinese medical terms this dish clears heat and resolves toxins, disperses swelling and stops pain. People with spleen vacuity cold should be cautious with this recipe, unless a good amount of ginger is used in the cooking to counterbalance the cooling of the amaranth. If the weather is very cold still, I recommend that everyone use ginger or garlic in preparing the dish.

The last recommendation I’ll offer for Awakening of Insects is the traditional Chinese practice of Pai Da – stimulating acupuncture points and channels by patting. As mentioned above, Spring is the time to increase movement. Liver (the organ of Spring) ensures the free coursing of Qi and Blood in the body. Thus, any exercise or practice that opens and circulates the channels of the body will have a beneficial effect on the Liver. One basic Pai Da technique is to use the hands held in loose fists to pat acupuncture points on the upper limbs. Start by patting the shoulders – the area of Jian Jing GB-21. Alternate right and left while patting. Then, continue with patting the sides of the elbows at Qu Chi LI-11. Finish with tapping the He Gu LI-4 area. Practice this daily to help circulate Qi in the arms, and thereby encourage Qi circulation in the entire body.

In the Hunyuan system of Qigong and Taiji I teach there is also a much more involved set of exercises that incorporate Paida. In this series we have a standing and moving posture for each of the 12 primary channels as well as some of the extraordinary vessels. Then, in addition to the postures, we use a special sack filled with rice and a Daoist lineage herbal formula that contains herbs to move Qi and soften the sinews (for example, the formula contains Ji Xue Teng and Shen Jin Cao); this sack is used to pat and tap along the channels. The combination of physical movement, breathing, visualization, and then mechanical stimulation of the channels is a very effective way of moving the Qi and Blood internally to balance the channel system. I teach this set at the Pacific College of Oriental Medicine (for students and alums of that program), and every Thursday morning at the Wushu Kung Fu Fitness Center in East Hanover, NJ.

Next installment we reach the Vernal Equinox!

Henry

Rain Water 雨水 Seasonal Node

Today, Monday February 19th, is the beginning of the second seasonal node of the new-year and the new Spring – 雨水 Yu Shui, “Rain Water.” During Rain Water the expansion of Yang in the natural environment continues. And, true to the name, here in northern New Jersey the weather has been slightly warmer and somewhat rainy. In addition to the 24 Seasonal Nodes that we have been mentioning, each of the 24 periods can be further broken down into 3 five-day periods (making up the 72 Material Manifestations of the year). The 3 periods of Rain Water are “Otters Sacrifice Fish” (ta ji yu 獺祭魚), “Swan Geese Appear” (hong yan lai 鴻雁來), and “Vegetation Sprouts” (caomu mengdong 草木萌動). The swan goose is a rare large goose native to northern China. While we don’t have them here in the US, we do have other species of geese, and here in NJ we are seeing flocks of geese flying north again heralding the warmer Spring weather to come.

One of the statements in Chinese related to Rain Water says, “Yu shui lai lin shi qi zhong, dang xin pi wei shou shang hai” 雨水來臨濕氣重,當心脾胃受傷害 – “as Rain Water arrives damp qi is heavy, be careful not to damage the Spleen and Stomach.” When walking around outside, I’m struck by the shift in the feeling. The ground and air are both moist with the release of water that was trapped in frozen form and there is now significantly more dampness outside in nature. The point Xuan Shu DU-5 (懸樞穴) is located at L1, the vertebra associated with Rain Water. While this point treats the spine as a local or adjacent treatment, one of the other most important classical indications for Xuan Shu is undigested food in the stool. This vertebra and point thus treats manifestations of vacuity in the middle jiao, the very thing we need to be wary of this Seasonal Node; thus needling or moxa at this point is appropriate for this time of year

One of the basic “to do” recommendations for Rain Water. First is to supplement the Kidney and strengthen the Spleen. We do this because the weather is still chilly and can tax the Kidney as the viscera of cold and Winter. We need to protect the Spleen because of the increased dampness. The Spleen is also the viscera associated with seasonal transition, and even though we are in Spring we are in a period of weather transition. The point Xuan Shu DU-5 (懸樞穴) is located at L1, the vertebra associated with Rain Water. While this point treats the spine as a local or adjacent treatment, one of the other most important classical indications for Xuan Shu is undigested food in the stool. This vertebra and point thus treats manifestations of vacuity in the middle jiao as well as strengthening the Kidney because of its location on the Du Mai, the very things we need to be wary of this Seasonal Node. Thus needling or moxa at this point is appropriate for this time of year

Along these lines the basic “avoid” during Rain Water is “don’t rush to put away winter clothes.” The northeast US is starting to warm up. But, we are early enough in the year that we may see more cold, and the increased dampness in the environment makes the temperature feel a little chillier than it actually is. So, the recommendation to not rush to put away winter clothes is spot on. Even though we are enjoying warmer temperatures this weekend, and even though in the Chinese calendar we have passed the beginning of Spring, be cautious to protect yourself against the cold. Stay warm, and remember to use moxabustion as necessary on yourself and on your patients.

The second “to do” for Rain Water is eat congee! Honestly, is there a season when congee is bad? For those not in the know, congee is a type of rice porridge or soup (depending on how thickly you prepare it). And why eat congee now? Because it dovetails with the other recommendations for Rain Water. First, congee is warming and supplements the Spleen. Furthermore, congee is mildly damp draining so it protects the body against the increase in dampness in the environment. Congee is incredibly easy to make, and in China it is a common breakfast or brunch food. People of all levels of health can benefit from being taught to make and eat congee.

The base recipe for congee is to add 1 part rice to 6 to 10 parts water. For example, we can cook ½ cup rice in 5 cups of water. This is cooked until the rice basically starts falling apart so that the resulting product is creamy white. Depending on the type of rice you use, this can take anywhere form 45 minutes to 2 hours of cooking. What I do at home and what I recommend to patients is that they put all the ingredients into a slow cooker overnight on low heat, and by morning perfect congee is done.

Into this base congee just about any ingredient can be added. Herbs, vegetables, meats, other spices – its all possible. For patients with weak Spleens and damp accumulation, a basic congee starts with rice as described above. After that, add in several slices of fresh ginger, a handful of Yi Yi Ren 薏苡仁, and several Dang Shen 黨蔘 roots. Season with soy sauce to taste when finished. This basic Spleen-strengthening and damp-percolating dish can be eaten daily for breakfast.

During Rain Water, since it is a time period of early spring, we also need to stay warm and guard against Wind. Here is a basic tea recipe associated with Rain Water. Its function is to warm and resolve the exterior, strengthen the Spleen, and guard against Wind.

 

Five Sprits Tea (Wu Shen Tang 五神湯)

Ingredients:

  • Jing Jie 荊芥 9g
  • Zi Su Ye 紫蘇葉 9g
  • Sheng Jiang (i.e., fresh ginger root) 生薑 9g
  • Tealeaf (green or oolong) 6g
  • Brown sugar 30g

Directions:

  1. Place the herbs in a pot with 3 cups of cold water. Let soak for several minutes.
  2. Bring water and herbs to a rapid boil over a high flame. Then, reduce and simmer for 10 minutes uncovered.
  3. Strain out herbs and add in the tealeaf, letting the tea steep in the hot liquid for several minutes.
  4. Strain out the tea. Stir in brown sugar and drink warm throughout the day. Molasses or honey can be substituted for brown sugar (use to taste).
  5. Here’s another recipe, this time a soup…

 

Job’s Tear and Lily Pork Soup (Yi Mi Bai He Shou Rou Tang) 薏米百合瘦肉湯

Ingredients:

  • ½ lb. lean pork
  • 1 large carrot
  • 1 oz. Job’s Tear barley 薏苡仁
  • 1 oz. Lily Bulb herb 百合
  • ¼ cup (or a little more) of corn (or about ½ ear fresh corn)
  • Ginger
  • Salt

Directions:

  1. Rinse Job’s Tear and Lily Bulb; place in a pan with about 4 cups of water and bring to a boil, then simmer for about 30 minutes on low heat
  2. While cooking, prepare other ingredients by cutting up carrot and pork into bite-sized chunks; remove corn from cob if using fresh corn; peel and slice ginger (an appropriate amount to taste)
  3. Add carrot, pork and ginger to the soup (add a little more water if necessary); simmer on very low heat for about 2 hours; add salt to taste

This recipe removes phlegm, strengthens the Lungs, expels dampness and opens the Spleen. Moreover, this is a light soup that won’t create internal dampness or damage the digestive function. It is also not overly warming.

Happy February!