We've moved! The Wuway Blog is now part of the main Pacific Complementary Medicine Center Web site, located at www.wuway.com. PCMC's Web site has undergone a major design overhaul that we hope will make the site easier to browse.
So please come join us at www.wuway.com for more health-related content and PCMC news and events. Thank you for your support!
Monday, September 26, 2011
Friday, September 2, 2011
2011 Free Autumn Health Seminars
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| CLICK HERE to see a close up of the Health Seminar flyer |
PCMC conducts seasonal health seminars for its patients and the community in the hopes of providing a better understanding of topics with which many may not be familiar. Dr. Wu and associates will conduct the seminars.
October 12 – Brian Loh, L.Ac., OMD and Yi-po Anthony Wu, M.D., M.P.H.
Topic: Treating and Controlling Back Pain
October 19 – Susan Wang, L.Ac., Ph.D., OMD and Dr. Wu
Topic: TCM and Acupuncture for Sports Injury Pain
October 26 – Dorel Rotar, L.Ac., MTOM and Dr. Wu
Topic: Treating Headaches with Chinese Medicine
Bring a friend or family member for these informative talks. As seating is limited, please call (209) 464-4800 to register in advance and indicate which session(s).
We look forward to seeing you there!
Tuesday, August 23, 2011
Forks Over Knives DVD Available Soon
Coming in September to the PCMC Herb Store is the Forks Over Knives DVD at a 10% discount for our patients.
Come see the free showings in September (14 and 28; see prior blog post to register), then buy the film for your friends and family. It may lead to improvements in the health of everyone close to you, because as film critic Roger Ebert stated in his review for the Chicago Sun-Times, this is "a film that can save your life."
Or maybe you need convincing that switching to a whole-foods, plant-based diet is ultimately more beneficial to your health than sticking with the average Western diet consisting of large portions of processed foods and animal products. The information and data may just shock you.
So look for the Forks Over Knives DVD at the Herb Store in a few short weeks.
For more information on Forks Over Knives, check out previous articles on our blog, or visit the film's website at http://www.forksoverknives.com/
For more information on our upcoming free showings at PCMC, click here.
To fill out the registration form to see the free showings, click here
Monday, August 22, 2011
Registration Form (for Forks Over Knives at PCMC)
If you are interested in attending a free showing of Forks Over Knives (see previous post for more information) at the Pacific Complementary Medicine Center Seminar Room, please fill out the form below. If possible, indicate if your guest is a patient at PCMC by placing a "y" (for yes) or "n" (for no) after his/her name.
We hope to see you there!
If you're having trouble submitting this form, register at this address: http://www.emailmeform.com/builder/form/spfgMWRe0bC5ar09KeNLc3ad
We hope to see you there!
If you're having trouble submitting this form, register at this address: http://www.emailmeform.com/builder/form/spfgMWRe0bC5ar09KeNLc3ad
Monday, August 15, 2011
Forks Over Knives September showings at PCMC
Yi-po Anthony Wu, M.D., M.P.H. invites you to
Free Showings of Forks over Knives
“A film that can save your life” – Film critic Roger Ebert, Chicago Sun-Times
For: Our patients, their families and friends
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The respective works of Dr. T. Colin Campbell (right), author of The China Study, and Dr. Caldwell B. Esselstyn (left), author of Prevent and Reverse Heart Disease, provide a basis for the narrative of Forks over Knives. |
When: 1 p.m.–2:45 p.m. & 5:00 p.m.–6:45 p.m. on September 14 and 28.
What is Forks over Knives about ?
This documentary film follows the career paths of Drs. T. Colin Campbell and Caldwell B. Esselstyn and their research conclusion that most degenerative diseases (including heart disease, cancer, stroke, diabetes, and Alzheimer’s) can be prevented or even reversed by adopting a whole-foods, plant-based diet in place of the standard American diet.
Where: PCMC Seminar Room, 645 W. Harding Way, Stockton, CA 95204
Seating is limited so please RSVP at (209) 464-4800 or via
email at pcmc@wuway.com to reserve seat(s)
Dr. Yi-po Anthony Wu and Dr. Teresa M. Chen will be available for Q & A after each show
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A chart from the film depicting an increase in cancer and heart disease deaths (red) around the world as the amount of calories from animal food (green) increases. |
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| A digital copy of our Forks Over Knives flyer |
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| Dates to remember |
To download the PDF version of the flyer, follow this link http://www.mediafire.com/?yf3pa0z0qwmbkgy
Special thanks to Monica Beach Media and Virgil Films for their kindness and help in allowing us to put on these showings for our patients.
Monday, July 25, 2011
To Eat Or Not To Eat: Pesticide Residue in Produce
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| The "Dirty Dozen" displayed in a graphic using an Old West motif. |
[On the opposite side, the "Clean 15" were found to be: onions, sweet corn, pineapples, avocado, asparagus, sweet peas, mangoes, eggplant, cantaloupe (domestic), kiwi, cabbage, watermelon, sweet potatoes, grapefruit, and mushrooms.]
Recent studies have found that children exposed to pesticides through food were at a higher risk of being diagnosed with ADHD. (2) (3) Another study found that children had lower IQs compared to their peers when their pregnant mothers were exposed to pesticides. (4)
A spokesperson for EWG stated that exposure to pesticides can be reduced by up to 80 percent if one makes it a point to purchase organic forms of fruits and vegetables, including those listed among the Dirty Dozen. However it's important to maintain a diet full of fruits and vegetables; whether you purchase organic or not, not even the risk of pesticide residue should prevent you from getting your daily fill.
So don’t let the thought of pesticides stop you from enjoying a fresh salad or a farmers market this summer. Just be sure to purchase organic produce if possible, and always remember to wash them thoroughly in water and peel off the outer layer before using. (Note: Never use soap, as this may lead to gastrointestinal upset)
Key Quote:
"One of the best things you can do for yourself, your family, and your community is to eat local and organic whenever possible. Organic farmers must adhere to strict rules regarding pesticide and fertilizer use (only organic, natural ones are allowed)." -- From The Complete Idiot's Guide to Eating Clean (Penguin Group, 2009; Chapter 5: How Clean Can You Be?, page 55) by Diane A. Welland, M.S., R.D.
Tips from the Environmental Protection Agency: http://www.epa.gov/pesticides/food/tips.htm
Tips from the Environmental Protection Agency: http://www.epa.gov/pesticides/food/tips.htm
Source Links:
5. http://www.latimes.com/health/ct-x-0622-health-pesticide-tips-20110622,0,76994.story
6. http://www.ewg.org/foodnews/summary/
7. http://www.latimes.com/health/ct-x-0622-health-pesticide-20110622,0,6385683.story6. http://www.ewg.org/foodnews/summary/
Wednesday, June 29, 2011
Caution Necessary During Grilling Season
Several respected sources, including Harvard Medical School and U.C. Davis Cancer Center, are linking the consumption of well-done meats to cancer. In the late 1970s, researchers discovered that cooking meats at high temperatures causes a chemical reaction between amino acids and creatine; this produces carcinogens known as heterocyclic amines, or HCAs.
Studies conducted on meats revealed that the longer the meats cooked, the higher the concentration of PhIP, a potent carcinogen which was shown to have caused prostate cancer in rats. Surprisingly, among the meats tested (chicken, steak and hamburger), chicken had by far the greatest concentration of PhIP throughout each phase of the cooking process.
To decrease the chance of consuming carcinogenic meat, there are many methods to eliminate the issue of HCAs. 95% of HCAs can be removed by partially cooking the meat in a microwave oven and discarding the juice before grilling.
By similar time and temperature consideration, the feisui process in Chinese cooking – paraboiling meat and soup bones for 5-10 minutes in boiling water and then dumping the liquid – would also reduce HCAs. It’s likely that few, if any, HCAs are formed in soup-making. If you’re really worried about carcinogens, maybe consuming soup or grilling vegetables are the best solutions.
U.C. Davis researchers recommend cooking chicken to an internal temperature between 165° F to 180° F; ground beef, pork and lamb to about 160° and 170°; and beef steaks and roasts to 145° to 160°. Their minimum recommendations fall directly in line with the USDA’s safe recommended internal temperatures found at: http://www.fsis.usda.gov/is_it_done_yet/
Follow the tips and your grilled food should be safe to eat! Have a wonderful 4th of July!
Sources:
http://www.ucdmc.ucdavis.edu/synthesis/issues/spring_07/features/in_translation.html
http://www.health.harvard.edu/press_releases/cancer-risk-from-bbq-meat?print=1
http://news.consumerreports.org/health/2009/04/charred-meat-increases-cancer-risk-burned-meat-carcinogens-.html
http://www.foodrevolution.org/askjohn/34.htmhttp://www.clarionledger.com/article/20110614/FEAT05/106140326/Ready-grill?odyssey=mod%7Cnewswell%7Ctext%7CHome%7Cp
http://www.torontosun.com/2011/06/20/cue-up-smart-grillin
http://www.easttexasreview.com/2011/06/keep-cancer-off-the-bbq-grill/
http://www.associatedcontent.com/article/2785336/are_grilled_vegetables_healthy.html
This information in a newsletter print-out:
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Studies conducted on meats revealed that the longer the meats cooked, the higher the concentration of PhIP, a potent carcinogen which was shown to have caused prostate cancer in rats. Surprisingly, among the meats tested (chicken, steak and hamburger), chicken had by far the greatest concentration of PhIP throughout each phase of the cooking process.
By similar time and temperature consideration, the feisui process in Chinese cooking – paraboiling meat and soup bones for 5-10 minutes in boiling water and then dumping the liquid – would also reduce HCAs. It’s likely that few, if any, HCAs are formed in soup-making. If you’re really worried about carcinogens, maybe consuming soup or grilling vegetables are the best solutions.
U.C. Davis researchers recommend cooking chicken to an internal temperature between 165° F to 180° F; ground beef, pork and lamb to about 160° and 170°; and beef steaks and roasts to 145° to 160°. Their minimum recommendations fall directly in line with the USDA’s safe recommended internal temperatures found at: http://www.fsis.usda.gov/is_it_done_yet/
Sources:
http://www.ucdmc.ucdavis.edu/synthesis/issues/spring_07/features/in_translation.html
http://www.health.harvard.edu/press_releases/cancer-risk-from-bbq-meat?print=1
http://news.consumerreports.org/health/2009/04/charred-meat-increases-cancer-risk-burned-meat-carcinogens-.html
http://www.foodrevolution.org/askjohn/34.htmhttp://www.clarionledger.com/article/20110614/FEAT05/106140326/Ready-grill?odyssey=mod%7Cnewswell%7Ctext%7CHome%7Cp
http://www.torontosun.com/2011/06/20/cue-up-smart-grillin
http://www.easttexasreview.com/2011/06/keep-cancer-off-the-bbq-grill/
http://www.associatedcontent.com/article/2785336/are_grilled_vegetables_healthy.html
This information in a newsletter print-out:
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