The nature of antibiotics interpreted/explained through Chinese medicine and herbs

The connection between Eastern and Western medicine is something that many patients and practitioners grasp for as we are constantly seeking a way to communicate our goals and intentions.  Sometimes, there are relationships between the two and other times there are not.  One subject though that interested me was that of antibiotics.  It seems many people take them for a slew of conditions and there is a barrage of new information coming out regarding antibiotic-resistant strains of bacteria and new therapies being used.  

So how does Chinese medicine view and understand the nature of antibiotics?

When a person gets a bacterial infection, Chinese medicine does not see the bacteria, rather we look at the signs and symptoms one is experiencing.  Oftentimes, when a person has a bacterial infection, there is heat involved as well as mucus.  We use these clues to tell us the nature of the pathogen so that we know how to treat it.  If there is heat and the mucus produced is yellow or green, which we also view as heat, we might treat this through the application of cold.  In Chinese herbology, stemming from 4,000 years ago, knew that herbs such as Goldthread/ Coptis root (Huang Lian) and Phellodendron bark (Huang Bai) had a very cold nature that could be used to treat damp-heat conditions.  Today, scientific studies have found that these herbs have a broad spectrum in their antibacterial function.  

Because antibiotics are cold in nature, this also explains why many people who take them begin to have loose bowels, upset stomachs and poor appetite- the cold can be damaging to the warmth of the Spleen and Stomach.

The post was written to provide an insight and connection between Western medicine and Chinese medicine; it in no way suggests discontinuing a treatment that has been prescribed by one's doctor.

As a student of Chinese medicine, I welcome any and all questions.  Thank you- Collin

Annapurna's Kitchari

Kitchari is a wonderful dish that means “mess” in Indian and is often used in Ayurvedic medicine as a cleanse, where one will have it for all three courses for three days.  Kitchari is considered “tri-doshic” which means that whether you’re vata, pitta or kapha,  kitchari will not compromise your constitution.  Kitchari  is meant to be eaten with seasonal vegetables so when considering choosing different vegetables for your dish, you’ll need to consider cooking time as far as when it comes to adding them.  For instance, zucchini can be added around the time you would add the rice and sweet potatoes would be added when the carrots are.  This dish has no “night shade” vegetables such as onion, garlic, tomato, bell pepper etc. making this dish ideal for individuals treating inflammation and inflammatory diseases such as gout or arthritis.  When cooking this dish, there is never a need to add more water throughout its preparation; it finishes perfectly. 

Ingredients

3 quarts (12 cups) of water

1 lb organic carrots (about 3 medium carrots)

1 lb organic daikon 

1 bunch of kale

2-3 tblspns fresh grated ginger

1 cup Mung Dal

1 cup organic Basmati Rice

2 tblsp Rice Bran Oil

2 tsp celtic sea salt

Spices (masala)

1/2 tsp of:

kalinji

fennel

cumin

mustard seed

1 small pinch of hing

2 tbspn of coriander powder

1 tsp of turmeric 

1 pinch of neem leaves (if unable to find, it’s fine.  Don’t use the powder)

Cooking Instructions *read through before starting

1. In an 8 qt pot, bring 3 quarts (12 cups) of water to a rolling boil with the lid on. 
2. Once boiling, remove lid and add 1 cup of Mung Dal.  Set timer for 25 minutes and lower stove temperature from High to Medium High; it needs to be a strong boil but not boiling over.  Do not replace lid.  Throughout the rest of the cooking process, the lid will remain off and you will be skimming the surface with a spoon for any foam.  This foam is believed to be a toxin and contribute to gas.  There is no need to stir the mung dal; once you add it, check periodically for foam to skim.  It doesn’t need a lot of attention***
3. While the mung dal is cooking, peel and finely slice your carrots and daikon on a mandolin or slicer and set them aside in separate bowls.  The more thinly sliced, the better they cook.
4. After 20-25 minutes, you will check the mung dal to see if they’re “tearing”.  You will notice them starting to look slightly shredded around the edges.  If they are still completely whole, allow them to cook longer.  25 mins is usually sufficient. 
5. Once the mung dal have started to tear, add your carrots and set the timer for 12 minutes.  Continue to skim the surface for foam.
6. After 12 mins, add your daikon and set the timer for another 10 mins.  
7. Once this is done, add your cup of Basmati rice, cover with the lid, LOWER THE TEMPERATURE to Low and set the timer for about 18 mins.  

Spices (masala)

1. In your choice of non-stick skillet, set stove temp to Medium and heat up about 2 tblspns of rice bran oil, depending on how big your pan is.  You’re wanting to lightly cover the floor of the pan.  We don’t want the spices swimming in the oil; they should be sitting in it. 
2. Once the oil is heated, add your four seeds (kalinji, mustard, fennel and cumin) along with the pinch of hing and neem.  I normally have all items in a little bowl that I just dump in the oil.  
3. The spices will start to become aromatic and you’ll begin to notice them “dance in the pan.”  This is when you’ll add about 2-3 tablespoons of fresh grated ginger, mixing it with the spices.  I will normally turn the heat off at this time as well as further cooking is not necessary.
4. After the ginger has been mixed with the spices, add 1 tspn of turmeric and mix.
5. Finally, add 2 tbspns of coriander powder.  This is going to look very dry and like a rub which is what you want.; you don’t want an oily masala.  Set this aside once you’re finished.

Finishing

1. Your rice should be finished cooking; check to ensure it’s not undercooked.  If everything is fine, remove from cooking surface and turn off stove.  
2. Add your diced up kale.  I prefer to remove the spine but if you desire a crunchy texture- leave it.  After adding the kale to the kitchari, cover it for about 5 mins to allow it to wilt.
3. After the kale has wilted, stir it around, add 2 tspns of salt and the pan of spices.  Stir everything around until spices are completely mixed.
4. Recover and allow about 10 mins for everything to settle.
5. Depending on your constitution, you can garnish with Ghee (not kapha), lime, cilantro, fresh ginger (not pitta), or coconut flakes (good for pitta).  

• I don’t recommend freezing your kitchari.  It will normally keep for a week.  
• If you have any questions about ingredients or cooking, please don't hesitate to post a message. -Collin

What is a healthy morning ritual to have?

We always want the best start to our day as that prepares us for a great rest of the day.  A question I get from a lot of people regards what are healthy habits to have upon waking.  A friend of mine recently told me that someone recommended her to drink a glass of warm water with cayenne, honey and a tsp of apple cider vinegar in the morning because it benefited them.  After a doing this for a week, my friend began to have bowel issues throughout the day and a rash on her skin, which can be attributed to the body trying to rid itself of excess heat.  This story illustrates a very good point that we strive to maintain in Chinese medicine: We are all unique ecosystems that are in delicate balance and no two systems are the exactly same.  What might work for one person does not work for another because we each have unique constitutions.  If you generally feel warm and have no cold extremities, taking cayenne pepper might add too much warmth, but if someone has cold extremities and prefers to always be warm, this cayenne is going to provide them with internal heat.  This is why TV personalties that tout miracles cures and say "Everyone needs to start taking ______ to be healthy!" should be proceeded with caution.  Today, I'm going to discuss some neutral ideas to start your day, their benefits and explain why these can be incorporated safely.


I can say from personal experience that the best way to wake up fresh in the morning is to not go to bed on a full stomach.  Especially in western culture, we like to have a big meal just before bed and pass out.  This leaves us feeling groggy and stumbling in the morning because while you were sleeping, instead of resting, regenerating, repairing and rebuilding, you body had to focus on digesting and assimilating.  It's better to eat about four hours before bed and to plan that.

Upon waking, be gentle to your body.  Begin to take slow, deep breaths through your nose and begin the movement of qi through your lungs.  Just a few nice breaths will do and this illustrates the relationship between Lung/Large Intestine, a yin/yang pair in Chinese medicine.  Soon after your breathing and walking around, you should find that you need to make a bowel movement.  If you are waking around 5am - 7am, this is the time of the Large Intestine which means the qi is flowing most strongly there at that time, so this is a good time to have a bowel movement.

Having a glass of warm, filtered water is a very gentle way to wake up the Spleen and Stomach.  It's kind of like waking up in the morning and racking the coals to prepare for a fire.  If your Stomach is the cauldron and your Spleen the fire,  you wouldn't want to throw in a piece of uncooked food or something cold in the pot- the fire is not strong enough yet to cook.  Adding a little bit of fresh ginger (sheng jiang), not dry (gan jiang), to your water is good for the Spleen/Stomach as well because this is warm in nature.

Breakfast can take some navigating for some people.  A lot of the times in our school clinic, people either don't have breakfast, eat a gigantic, heavy breakfast or their breakfast is comprised of yogurt, granola, fruit and basically a lot of sugar.
Breakfast is such an important meal that when a person tells me they don't like to have breakfast, I have to wonder why.  Is it from eating too much before bed and they're basically still digesting when they wake up (often) or is it because they feel nauseous when they eat first thing in the morning?  Either way, it's something to be looked at.
A large breakfast first thing in the morning is how a lot of people get in the cycle of overconsumption of coffee.  They eat too much, feel tired because the body is now sending all its energy to digest food so they consume coffee.  I'm going to discuss coffee in a moment.  The key to a proper portion of food is to eat until 2/3 full.  They say you should not eat until you are full.  This takes some practice and we have to become more attuned to our bodies to begin to recognize that.  Make it an experiment and see how you feel after eating just enough vs. eating until full.  Chewing slowly, up to 30-50 times each bite will also help on many different levels.

Coffee consumption is such a touchy subject for some people and I get it!  The aroma of coffee is beautiful- there's just something special about it.  The problem is the effect it has on the body.  I know there are many conflicting reports that will say 'Coffee is good for you!' one week and the next week  'Coffee could be bad for you!'.  That's just how media works, but I'll present to you a Chinese and Ayurvedic view point on coffee for you to consider because ultimately, the choice is yours.
Coffee in Chinese and Ayurvedic medicine is seen to deplete the Jing or your essence.  When we consume caffeine, energy is coming from deep reserves in your body vs. when you get your energy from food where the energy is coming from the qi of the food.  If you're interested in further information, I can discuss this in an upcoming blog.  I'm not trying to dissuade anyone from drinking coffee but I do want its effects on the body to be considered because they are strong.  If you are interested in maintaining your health throughout time, lowering your coffee consumption and switching to a black tea is a good start.

Finally,  my most recommended tip before entering the world to begin your day is to have a quiet moment for yourself.  The world can be a hairy situation and if we enter unprepared mentally, we miss opportunities and make mistakes.  Taking a moment for yourself can be a check-in where you sit on your bed after everything is done and ask 'How am I right now?', it can be a quick 10 minute qi gong practice, a time to pray and give thanks or a simple mindful meditation.  I personally practice a very simple qi gong routine daily and it has benefited me on so many levels.  I've included the video in case you're interested.

Tell me about your morning routine that works for you and prepares you for greatness!  As a student of Chinese medicine, I welcome any and all questions.  Thank you- Collin

Five Element Qi Gong video- https://www.youtube.com/watch?v=_6Y8QSVyYhM

The struggles of balancing blood sugars during pregnancy

As if the preparations for parenthood and changes happening to the body aren't enough for a mother-to-be and her partner, there are many risks one runs throughout a pregnancy.  I was recently asked by a follower about the low blood sugar she endured throughout her pregnancy which resulted in the baby being placed in the NIC unit to stabilize his low blood sugar.  Often, this external stress is compounded by the internal  stress of 'Was this all my fault?'  Stress at this time for a mother who is nursing and caring for a child is the last thing her body and child needs.  No pregnancy is perfect and fortunately she has a happy, healthy baby now.

Hypo and hyperglycemia during pregnancy is a battle for a lot of women.  For those unfamiliar, this takes place when either a drop (hypoglycemia) or spike (hyperglycemia) in blood sugar happens before or after eating.  This can cause dizziness, fatigue, nausea and low appetite.  The most common link I see between women with blood sugar issues is the morning sickness, vomiting and loss of appetite.  Let's talk about how this web is woven through Chinese medicine terms.

First, let's begin with why you even have nausea and vomiting when pregnant.  In Chinese medicine, the baby is said to reside in the Lower Jiao.  This is a protective area where qi and blood flow abundantly for the mother and is an ideal place to nourish a baby.  Because of this location, in Chinese medicine, the baby is said to 'block the free flow of the Stomach qi' which can cause the symptoms of nausea, vomiting and appetite loss.  When we eat, the Spleen and Stomach work together to digest your food, transform the nourishment to create blood (very important for mothers!) and qi and carry it on its way, separating the 'clarity from the turbidity' as we say.  Stomach qi moves down to send the food further along its course while Spleen qi moves up to send the clear qi to the Lung to disperse throughout the body, warming the skin and organs.  When Stomach qi "rebels" or goes the opposite direction of where it's supposed to, we encounter problems like nausea, vomiting, belching, hiccups etc.  This is seen sometimes when we eat too much food- that food is creating an obstruction, blocking the free flow of qi which is why it is recommended to eat small amounts of food and eat until you are 2/3 full. Well, babies are no different to the body in terms of being an obstruction in the path of qi.  This is how morning sickness, nausea and vomiting are explained in Chinese medicine.

But how does low blood sugar relate to morning sickness?  In Chinese medicine, it is said that 'Women are ruled by blood; Men are ruled by Qi.'  Women have their monthly cycle, can support a pregnancy (abundant qi and blood are necessary) and produce breast milk, all of which require abundant blood (it is thought is that breast milk is transformed from blood).  Going back to the Spleen being able to create blood from the nourishment and qi it transforms from food- if one is not able to keep food down, this creates a troublesome cycle.  How am I supposed to nourish my baby if I can't take in any nourishment?  In Chinese medicine and herbs, we have gentle acupuncture treatments that we use to calm nausea and correct the flow of stomach qi as well as herbs such as fresh ginger (sheng jiang) and perilla leaf (zi su ye) to calm morning sickness.  Setting a reminder for yourself every couple of hours to eat small amounts of cooked (nothing raw) nourishing foods is also a good way to help resolve not getting essential fats, vitamins, sugars and minerals.  The etiology or cause of this though is Counterflow of Stomach qi and we correct that by regulating the flow of the Stomach qi.

Blood sugar issues normally resolve themselves for the mother and baby after the delivery.  This was such a terrific question because it illustrates another example of how Chinese medicine is able to take an issue and shine a different light on it and provide possible solutions.

As a student of Chinese medicine, I welcome any and all questions.  Thank you- Collin

What is Qi?

This can be a daunting question for many practitioners to answer as the response to 'what qi is' in our minds is very expansive in scope, but I'm here to make it simple for you to grasp so that you can begin to see and incorporate its understanding into your life and understand how/why it's been utilized for over 4,000 years in Chinese medicine.

The simple answer is that Qi is everything.

Let's begin broadly and from there we will finish with explaining how you relate to qi.
Qi is the fluctuation seen within our entire universe.  It is the movement of the planets, day into night and season to season.  Look closer and ask yourself what does propel day into night?  This does not require you to abandon religious thought if you hold one; qi is not an explanation used in religion- it is a tool that is used to understand the mechanics of our macrocosm which provides answers and insights to our inner microcosm.

Let's take the changing of the seasons.  Beginning with spring, we say the qi is yang within yin, meaning that the yang is bursting through the yin- the sprout is bursting from the seed.  Spring holds that strength to propel growth.  This type of energy must be abundant at that time for these actions or else there would be no impetus for change- buds would never open on trees, baby birds would not have the energy to break free from their shells.  This is what we as practitioners talk about when we say 'Living in harmony with nature'.  Spring time is a good time to move, to change, to begin new growth.  Spring is related to the Liver as the Qi of the Liver is said to 'shoot up' within the body.  This is how we explain a person who is angry all the time having a red face, hypertension, dry eyes and dizziness- their Liver qi is TOO strong and shoot up too much.  Summer is the center and a time for harmony; we are nourishing ourselves and everything around is flourishing.  Summer is yang within yang- the height of energy just like noontime.  Fall is yin within yang- the yin is now beginning to come up and cool the yang.  It becomes a time to start collecting the fruits of your labor from the summer, to begin sifting through what you have experienced and parting with which you won't be needing.  Finally, winter is yin within yin.  This is the time for reflection, repair and preparation for spring- the tree sap goes deep within the tree at that time and the bear goes into hibernation.  Winter is quiet like the falling of snow.  This is one reason I believe the holidays are a stressful time for us because rather than staying inside and quieting our minds and bodies after a productive year, we are full yang!  We see everyone at parties, we cook huge meals, we shop endlessly and stay out late- there is no quiet time to recollect oneself and reflect on the year in preparation for spring and growth.  It's like we live in a perpetual summer when our environment does not reflect this.  This and diet are why so many people get sick in the winter.

I've given here a very broad answer as to how qi is understood in Chinese philosophy and daily life.  I will next focus on how we relate to qi, but if you start now, you can begin to glean those answers from what's been covered because the universe is within us.

I am a student at Southwest Acupuncture College in Albuquerque, New Mexico and welcome any and all questions.  Thank you- Collin

Saturated Fats vs. Trans Fats

I was recently asked to join an acupuncturist at their booth in a local health fair here in Albuquerque, New Mexico.  She maintains a practice that emphasizes the importance of diet as a part of a healthy lifestyle, and rightly so.  One of the displays that brought the most questions had pictures of avocados, coconut oil and butter with "Healthy Fats!" beneath it.  Throughout the day, I struck up many conversations with people who looked at the sign perplexed and stated, "I thought saturated fats were the bad fats?"

Rather than scientifically explain the difference between saturated and trans fats, I'm going to present this perspective:  Trans fat does not exist in nature.  Saturated fats like coconut oil, unsaturated fats from nuts- these have not been chemically modified, allowing the body to organically digest them.  Trans fat, like Oleic oil, is used in many fat-free products, perpetuating the idea that fats are unhealthy when the reality is that your body doesn't recognize this oil on a molecular level and is not able to utilize it.  This is why they caution excessive consumption of Oleic oil as it has harmful effects on the digestive tract.

Why do I need fat in my diet?
If you're looking to lose weight and create a more healthy lifestyle through diet, incorporating healthy fats are ESSENTIAL.  When we cut out the fat in our diet, it's like drying the out- each cell in our body has a phospholipid layer and when nourished, our skin is elastic and healthy.  The brain is also impacted by our fat consumption.  Special brain cells called oligodendrocytes wrap around the axons and act as electrical insulators.  These cells are almost entirely composed of extracellular membrane, and thus have a high lipid (fat) content.  This gives the brain as a whole a high lipid content.  Studies with coconut oil and Alzheimer's/Parkinson's patient have shown either a ceasing in the degeneration process from the disease or even a recovery due to the high amount of medium chain triglycerides found in coconut oil.  

Sugar and Fat relationship 
Often, when there is a sugar craving, the body is saying, "OK, I need energy right now and I remember that time you ate that candy bar- it got us through the rest of the afternoon." But these spikes in blood sugar over time are what lead to insulin resistance AKA diabetes.  Next time there is a sugar craving, try an experiment by taking a tablespoon of coconut oil instead.  You will notice after five minutes that your sugar craving has gone away and you maintain clarity rather than become foggy after sugar consumption.  Another great replacement for sugar cravings are whole, organic fruit.  Not dried fruit- the sugar is already concentrated and you lack the fiber which is essential in the digestion of the sugar.  A pint of blueberries are terrific when you're feeling a craving for something a little sweet.  Notice how you feel after having either a fat or some blueberries as opposed to a candy bar, soda or frappaccino.  See if there is a preserved focus, maybe you sleep better that night or your mood doesn't fluctuate as much.

I am student at Southwest Acupuncture College in Albuquerque, New Mexico.  I welcome any and all questions.  Thank you- Collin

Understanding and treating sciatic pain through Chinese medicine

Throughout the three years that I have been observing and treating in our student clinic at Southwest Acupuncture College in Albuquerque, New Mexico, sciatic pain has become a recurring theme that I and my fellow classmates have had the chance to understand and treat.

Sciatica is the impingement of the sciatic nerve which is a large nerve that originates in the lower back and runs down the lower limbs.  The impingement commonly occurs when a herniated disc or bone spur compresses part of the nerve.  The pain can be a shooting pain or dull ache that runs down the back of the leg (posteriorly), the side of the leg (laterally) or both.  The pain can be constant or improve with/without movement.

In China, 4,000 years ago, they did not have a term for 'sciatica', just like there is no 'common cold'- everything is differentiated.  This is what separates Chinese medicine from Western.  In Chinese medicine, the body is looked at as an entire ecosystem, not broken into its individual pieces.  When a patient comes into our clinic complaining of sciatic pain, questions regarding the acuteness and severity, pathway and sensation of the pain, and even whether they run hot or cold illustrate a picture for us from which we draw a treatment plan.

Case Study
A 50-year-old female present with left leg sciatic pain for over 2 years.  The pain was sharp, shooting down both posteriorly and laterally to the pinky toe and worse after exercise.  The patient had a fidgety demeanor had a difficult time making eye contact when discussing her main complaint.  History of the pain revealed that when she was a teenager, she was an ice skater and would often land on the left buttock.  Her pulse was wiry, especially in the Guan position on the left hand, but empty on the deeper level.  Emotionally, the patient stated they become angry, anxious and sometimes depressed.  Her tongue was pale red, slight scallops on the side with peeling and some quivering.

Diagnosis & Explanation of Symptoms
Stagnation of qi and blood in the GB/BL channel with Liver deficiency

Posterior and lateral sciatic pain are the Bladder and Gallbladder channels, both Yang.
Wiry superficial, soft deep pulse in guan position on left hand- GB excess, LV deficiency
Anxiety/depression- LV qi stagnation due to Liver deficiency
Sharp, shooting pain is excessive, rather than a deficient dull ache.

Treatment
If you imagine the body as a system of beautiful rivers, streams and marshes, you can imagine that her sciatic pain was an excess of water that was being built up by rocks (trauma from young adulthood) that had come down and blocked the passage of the water (Qi).
In Chinese medicine, there is a saying: When Qi flows freely along the meridians, people are free from illness; if the Qi is blocked, then pain follows.  Keeping with our metaphor of a river, I "opened" the Shu-stream points of the affected channels on the left leg (GB-41, BL-65) so as to move this excessive energy to the right leg and pouring that excess into the yin paired Luo-connecting points of these Yang channels (LV-5, KD-4).
After treatment, the patient complained of no sciatic pain.  This treatment lasted four days.  Over the next six weekly treatments, the pain relief lasted longer and the intensity of the pain lessened.  The patient also mentioned being less angry and were more aware of their emotions.  Were she a patient in my clinic, the treatments would be bi-weekly for a couple of months, finishing with the occasional tune up.

Conclusion
Not all sciatic pain is the same.  There is no magic sciatica point.  We look to see what the body is trying to communicate, where the imbalance lies and seek to rectify that imbalance.  As a student of Chinese medicine, I welcome any and all questions.  Thank you - Collin