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:
![]()
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:
Wednesday, June 8, 2011
Forks Over Knives videos (Opens June 10 in Manteca)
Just a quick reminder that Forks Over Knives will start screening in Manteca at Showplace Manteca 16* this upcoming Friday, June 10th.
Forks Over Knives is a documentary that examines the conclusions of Dr. T. Colin Campbell and Dr. Caldwell B. Esselstyn that switching to a plant-based diet can prevent (or reverse) many degenerative diseases from occurring. According to film critic Roger Ebert, this is "a film that can save your life."
Embedded below are two videos; the top video is the official trailer, and the bottom one is a video of the filmmakers discussing the project.
Beginning July 1st, Forks Over Knives will start screening at Sacramento's Crest Theater.
*Showplace Manteca 16 (AMC) is located at 848 Lifestyle Street, Manteca, CA 95336
UPDATE (6/13): According to Showplace Manteca employees, Forks Over Knives is only expected to remain in Manteca for a week after its opening, which would tentatively mark Thursday, June 16th as the final day. Check showtimes to be certain.
Friday, May 20, 2011
Exercise with diet
We spend a lot of time recommending which foods to consume and which foods to avoid in developing a healthier lifestyle. In our recommendations we point to the studies done by T. Colin Campbell and Caldwell B. Esselstyn as proof that plant-based diets are a key component in improving your health
However, even though Dr. Campbell and Dr. Esselstyn spend the majority of their books suggesting the best foods to consume, it should not be assumed that they believe that only a healthy diet is enough. If their lifestyles are any indication, they believe a healthy diet should be complemented with regular exercise for the best results. Although both men are in their late-70s, Campbell continues to run to stay in shape, and Esselstyn, a former Olympic rowing champion, still lifts weights, swims a mile every day, and bikes. Even Esselstyn's wife, Ann, runs, weight trains and practices yoga.
If there's more to be learned from these three it's that it's never too late to start exercising. Whether you're in your 30s or your 70s, it's important to stay active. The key is finding forms of exerise fit for your present physical conditions. Consult a professional in determining what kind of exercise is best for your current physical state.
Staying persistent is the key. Do whatever it takes to motivate you to continue exercising. Set goals and challenges for yourself (once again, never do more than your health permits you). Pair up with an exercise partner to motivate each other.
Like Dr. Esselstyn says, you are in control.
However, even though Dr. Campbell and Dr. Esselstyn spend the majority of their books suggesting the best foods to consume, it should not be assumed that they believe that only a healthy diet is enough. If their lifestyles are any indication, they believe a healthy diet should be complemented with regular exercise for the best results. Although both men are in their late-70s, Campbell continues to run to stay in shape, and Esselstyn, a former Olympic rowing champion, still lifts weights, swims a mile every day, and bikes. Even Esselstyn's wife, Ann, runs, weight trains and practices yoga.
If there's more to be learned from these three it's that it's never too late to start exercising. Whether you're in your 30s or your 70s, it's important to stay active. The key is finding forms of exerise fit for your present physical conditions. Consult a professional in determining what kind of exercise is best for your current physical state.
Staying persistent is the key. Do whatever it takes to motivate you to continue exercising. Set goals and challenges for yourself (once again, never do more than your health permits you). Pair up with an exercise partner to motivate each other.
Like Dr. Esselstyn says, you are in control.
Esselstyn's Black Bean-Oatmeal Burgers
Most people choose to have a salad or sandwich for lunch. However, finding appealing sandwiches devoid of meat can be tough for vegetarians and those searching for healthier options. But Dr. Caldwell B. Esselstyn, Jr. has gone the extra mile in his recent health book by providing recipes for those willing to make the change to the plant-based diet he advocates. In this way, readers can see for themselves that switching to a healthier plant-based diet does not mean losing variety in their diets, nor does it mean eating dishes that are dull and stomach-turning.
The following excerpt from Prevent and Reverse Heart Disease (Penguin Group, 2007) by Caldwell B. Esselstyn, Jr., M.D. details a healthy lunch alternative:
(EXCERPT FROM PAGES 212 AND 213)
Dr. Esselstyn is currently featured in the documentary Forks Over Knives, which explores the benefits of a plant-based diet.
Black Bean-Oatmeal Burgers
(Makes 6-10 Burgers)
Betsy Brown, whose husband, Gene, is a patient, created these burgers. She wrote: “I’ve been thinking about a veggie burger that does not squish. I’ve decided the first ingredient would have to be concrete.” These delicious burgers do squish just a little, but they melt in your mouth.
1 15-ounce can black beans, drained and rinsed
1 14.5-ounce can tomatoes with zesty mild chilies
1 garlic clove, minced, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
1 cup chopped carrots
1 cup cilantro or parsley
2 cups old-fashioned rolled oats
1. Preheat oven to 400 degrees
2. Process first seven ingredients in a food processor until
blended.
3. Add to oats and stir
4. Form into patties, put on a baking sheet, and bake for
8 minutes.
5. Turn oven up and broil about 2 more minutes, until
tops are nicely browned. (You can also “fry” the burgers
in a nonstick pan until both sides are browned — or grill
on the barbecue.)
6. Serve on whole-grain burger buns (the Ezekiel 4:9
brand is especially good) with lettuce, tomato, onion,
mustard, ketchup, or no-tahini hummus
Note: For variety, bake using a favorite barbecue sauce. Heat leftovers in the microwave and eat with a bun or bread, or plain with salsa.
Prevent and Reverse Heart Disease will be available at the PCMC Herb Store on or after May 26th at a 10% discount.
Friday, May 13, 2011
JUST ARRIVED: Cooking With Chinese Herbs
Just arrived is the ACTCM (American College of Traditional Chinese Medicine) cookbook, Cooking with Chinese Herbs: A guide for students of Traditional Chinese Medicine. The cookbook, written by Daniel Eng, is an easy way to become more accustomed to using Chinese herbs in a familiar setting: the kitchen. Instead of a book filled with herbal remedies, Cooking with Chinese Herbs provides ways to incorporate Chinese herbs into the making of beverages, breads, soups, soups, salads, spreads and other dishes. We recommend this cookbook because it helps those looking to learn more about Chinese herbs by doing so in a more active style, and it also acts as a unique cookbook for those searching for lesser known recipes. In addition, the book contains a useful glossary listing and detailing the function of herbs such as bai dou kou (Thai cardamom), hua jiao (Sichuan peppercorn), chi xiao dou (azuki beans), dang gui (Angelica sinensis) and wu wei zi (schisandra berries).
Ba-Duan-Jin (History and Benefits)
Ba-Duan-Jin, or the Eight Section Brocade, is an ancient practice spread across different cultures in various diverse forms due to cultural exchanges between India, Tibet and China. Writings that feature movements similar to the Eight Section Brocade can be traced back almost 2,150 years ago.
When archeologists excavated the tomb of a noble who lived around 160 BCE, they discovered a silk scroll featuring 44 drawings of humans in different poses, each of which was followed by a caption giving the name of the disease that the pose might help cure. These poses closely resemble poses in the Eight Section Brocade.
In 527 CE Buddhist patriarch Bodhidharma introduced the Eighteen Movements of the Lohan to monks at the Shaolin Temple when he saw that other exercises left the monks weak and sleepy during meditation. The first eight of these steps are the same as the Eight Section Brocade.
Variations of the seated Eight Section Brocade, created by Tao Hong-jing in the fifth century, were performed in Wudang Mountain Daoist Temples around 800-1200 CE as a light workout for Shaolin Temple monks engaged in hard style martial arts. They were also used for health and meditation, which would lead to various Chinese professionals recommending specific exercises as a complementary health benefit along with the use of traditional Chinese medicine.
During the Southern Song Dynasty in China (1177-1279 A.D.), General Yeuh Fei created a set of twelve exercises to train his soldiers. Eight of these 12 exercises were later practiced at a slower speed and became known as the Eight Section Brocade.
In general, all Qigong exercises practiced regularly can "improve health, increase energy, revitalize the body and mind, prevent or control disease, tone the internal organs, improve balance, reduce stress, boost the immune system, remove toxins, tone the muscles and tendons, uplift mood, [and] contribute to longevity," according to Roger Jahnke, author of The Healer Within and The Healing Promise of Qi.
Master Shi Young Yao, a 33rd generation monk of Shaolin Temple made an excellent DVD of Shaolin Ba-Duan Jin Qigong in three languages: English, Chinese, and Spanish. The movements are clearly explained and easy to follow. The DVD (pictured above) is now available at the PCMC Herb Store.
Wednesday, April 27, 2011
Breakfast of Champions
According to the International Food Information Council Foundation’s 2009 Food & Health Survey, 93% of Americans say they consider breakfast to be an important meal for a healthy lifestyle, but only 44% say they actually eat breakfast seven times a week.
People tend to think that skipping breakfast will help them lose weight when in fact the opposite is true. According to a study published in the American Journal of Epidemiology, a person is five times more likely to be obese if breakfast is skipped on a regular basis. Skipping a healthy breakfast in the morning will make a person snack more often during the day and consume larger portions.
Having breakfast within a few hours of waking up is also a good way to boost your metabolism. While you sleep your body begins to conserve extra calories because it believes you are in a state of fasting. Eating in the morning snaps your body out of this state and allows your metabolism to function normally.
Healthy options at breakfast can be as simple as a bowl of a high-fiber cereal (with skim milk), a bowl of instant oatmeal, or a cup of nonfat yogurt topped with fruit or nuts. If the meal contains bread or a bagel, choose the whole grain options and go with light cream cheese instead of butter. Donuts, high-fat muffins and most foods at fast food restaurants should be avoided.
Sources:
1. http://www.livestrong.com/article/376562-how-does-breakfast-boost-metabolism/
2. www.foodinsight.org/Resources/Detail.aspx?topic=2009_Food_Health_Survey_Consumer_Attitudes_toward_Food_Nutrition_and_Health
3. http://www.breakfastpanel.org/breakfast-and-weight-control/
4. my.clevelandclinic.org/heart/prevention/askdietician/ask11_01.aspx
5. http://www.diabetes.org/living-with-diabetes/treatment-and-care/ask-the-expert/ask-the-dietitian/what-foods-should-i-eat-at.html
For healthy breakfast suggestions check the “Breaking the Fast” chapter in Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D. (Penguin Group, 2007)
Here’s my favorite breakfast idea from the book:
"Banana French Toast (5 servings):
½ cup oat, almond, or nonfat soy milk
1 ripe banana, cut up
1 tablespoon nutritional yeast flakes (optional)
1 teaspoon vanilla extract
Pinch of ground nutmeg
5 slices whole-wheat or whole-grain bread
1. Whirl first five ingredients in a blender until smooth, then pour into a shallow bowl
2. Dip both sides of bread in mixture
3. Cook on a preheated nonstick griddle until browned on both sides or on a nonstick baking sheet in a 400-degree oven, turning once, until golden on both sides.
Note: These are good alone, with fruit, with maple syrup, or sprinkled with a little powdered sugar and cinnamon. For variety, leave out the banana and blend 2 tablespoons of flour with 1 full cup of the “milk.”"
-Caldwell B. Esselstyn, Jr., M.D.
Will Morelli
Wednesday, April 20, 2011
The Body's Internal Clock
Due to requests from Dorel Rotar's patients, here is a look at the body's internal clock:
The ancient Chinese observed that the body's internal organs have peak activities during two-hour intervals.
Forks Over Knives
Forks Over Knives is an upcoming documentary that focuses on the idea that heart health can be obtained by consuming a whole foods, plant-based diet. The main storyline in the documentary details the respective works of researchers Dr. T. Colin Campbell and Dr. Caldwell B. Esselstyn.
Dr. Campbell co-authored with his son, Thomas M. Campbell II, M.D., the best-selling book, The China Study, which follows a twenty-year study on the effects of eating habits in rural China. Based on the results, he concluded that a diet devoid of meat was a healthier choice to decrease the risk for health problems such as heart disease, obesity, and cancer.
Dr. Esselstyn shares a similar plant-based diet mindset in his book Prevent and Reverse Heart Disease. Esselstyn was motivated after growing tired of colleagues treating patients with drugs and surgeries instead of devising methods of prevention for these diseases. A major turning point for Dr. Esselstyn was finding that many of the diseases he treated were unknown in parts of the world where meat was rarely consumed.
Forks Over Knives also follows the effects of a whole foods, plant-based diet on patients with chronic problems who were advised to make a change.
Unfortunately urban areas in China see an alarming increase in obesity due to the abandonment of a traditional plant-based diet. Even first generation immigrants from Asia became vulnerable to the metabolic syndrome, which includes high blood pressure, high triglycerides, high cholesterol, high glucose levels, high BMI and large waistline, as a result of adopting fat-meat diets and sedentary lifestyles. Needless to say, the second generation, like any typical group of U.S. kids, is into the fast food culture. We highly recommend this documentary film.
Forks Over Knives begins its theatrical run in May, including parts of the Bay Area on May 13th and May 20th. For more information on the documentary, visit www.forksoverknives.com.
Nearby showtimes for Forks Over Knives:
Bridge (Landmark), 3010 Geary Blvd. at Blake, San Francisco, CA 94118 (Begins May 13)
Shattuck Cinemas (Landmark), 2230 Shattuck Ave., Berkeley, CA 94704 (Begins May 13)
Regency 6 (Cinemark), 280 Smith Ranch Rd, San Rafael, CA 94903 (Begins May 20)
Cinearts @ Pleasant Hill (Cinemark), 2314 Monument, Pleasant Hill, CA 94523 (May 20)
Santana Row (Cinemark), 3088 Olsen Drive, San Jose, CA 95128 (UPDATE (5/20): Viewings at this theater have been POSTPONED)
Pictured above: T. Colin Campbell, Ph.D. (Left), and Caldwell B. Esselstyn, Jr., M.D. (Right)
Tuesday, April 19, 2011
PCMC Participation in Tzu Chi Community Health Forum on April 17, 2011
The theme of Tzu Chi's Community Health Forum is Total Health - Body, Mind and Environment. PCMC's contribution is on our effort to prevent and reverse diabetes and other chronic diseases through lifestyle changes, including diet and exercise. Shown here are pictures of Dr. Yi-po Anthony Wu introducing Diabetes Mellitus, Teresa Chen discussing traditional Chinese dietary remedies for diabetic symptoms, and Dorel Rotar talking about the benefits of yoga and breathing exercise.
Wednesday, March 23, 2011
Do Sports Drinks Make You More Sporty?
Sports drinks have become popular due to their sweet taste and people wanting to emulate famous athletes like Kobe Bryant and LeBron James who have become spokespersons for the drinks.
Athletes involved in extreme physical activity benefit from these sports drinks because they help replenish fluids and electrolytes lost when the body sweats.
However, sports drinks can be bad if they are regularly consumed as a beverage. The extra sugar and sodium building up instead of being used up can lead to weight gain. A study conducted by U.C. Berkeley researchers (see link below) found that inactive high-school students could gain around 13 pounds by consuming these drinks every day for a year.
Furthermore unless you’re exercising for 90 minutes or more, it’s best to drink water instead of sports drinks to remain hydrated.
For the link to the U.C. Berkeley study, go to: http://ucce1.ucdavis.edu/spotlight/sportsdrinks.shtml
Thursday, March 10, 2011
Friday, February 18, 2011
Rethinking Our Drink - Alternatives to Soda and Other Sugar-Sweetened Beverages
The consumption of soda can lead to type-2 diabetes, obesity, dental decay and caffeine dependency. 9 teaspoons of sugar are found in a regular 12-ounce soda, which accounts for soda making up 21% of sugar in the American diet. To avoid the sugar and calories, many have switched to diet soda with the erroneous belief that it is a healthier option.
According to a study conducted by the Framingham Heart Study, people who drank diet sodas were at 41% higher risk for metabolic syndrome, a combination of medical concerns that increase the risk for diabetes and cardiovascular disease. It is debatable whether this is the result of diet soda or because diet-soda drinkers believe that a zero-calorie drink allows them to eat more unhealthy foods.
However another study conducted on rats at Purdue University suggested that the artificial sweeteners in diet sodas make the body expect more glucose sugars, in turn triggering cravings to atone for the discrepancy.
To lose weight, get in the habit of drinking healthier beverages. The average person requires eight (eight-ounce) glasses of water to stay hydrated, help expel waste via the kidneys and moisten the respiratory system. Soup, which is enjoyed by the Chinese with their meals, is a beverage that counts towards the eight glasses of water. For healthy beverages with more flavor, try green tea, unsweetened juice and low-sodium tomato juice.
Monday, February 14, 2011
Teas for Coughs and Congestion
This winter many people were hit hard by colds and the flu, suffering through the holiday season and beyond.
I was offered several herb tea recipes/formulas that have worked for various people.
1. Lemon and Honey
The standard is one teaspoon of honey plus the juice of half a lemon in a cup of hot water. The beverage can be used throughout the day, but is especially good taken the first thing in the morning.
2. Apple Cider Vinegar and Honey
Dorel Rotar recommends mixing one tablespoon of apple cider vinegar with one teaspoon of honey in a cup of hot water. He recommends drinking it warm before breakfast and before dinner on an empty stomach.
3. Green Tea Powder with Lemon and Honey
Dr. Wu suggests adding ½ teaspoonful of green tea powder to the above teas and stirring well. It will further pack the tea with antioxidants. It will help dissolve dried phlegm and ease a bad cough.
Green tea powder is available at PCMC Herb Store in tea bags as well as in 8-oz. packages.
4. Dr. Wu's Simple Herb Formula for Flu
Depending on the presentation of the symptoms, flu can be classified into two types, the heat-type and the cold-type.
Flu Formula #1 is used for the cold-type that brings about a runny nose and chronic cough. These herbs, when prepared as a tea and/or for vapor-treatment [see picture below], can relieve sinus congestion and throat irritation.
Flu Formula #1 consists of bupleurum (cai hu), pinellia tamata (ban xia), sileris (fang feng), and asarum (xi xin).
These ingredients work together to treat the following problems: alternating chills and fever, bitter taste in the mouth, dizziness, chest congestion, chronic cough, excess phlegm, nausea, vomiting, pain and aches in the muscles and joints, and headaches.
Flu Formula #1 is pre-packaged and available at PCMC Herb Store.
Monday, January 31, 2011
Massage Away Sinus Congestion
Millions of Americans annually suffer from some form of nasal congestion. To put it in perspective, there are 31 million cases annually of one type known as Sinusitis, or inflammation of the paranasal sinuses. Numerous methods have been devised to treat nasal congestion, including costly solutions like surgery, oral decongestants, nasal sprays and nasal irrigation. However, a nasal massage on specific points on the face can also provide relief with far less difficulty.
Oral decongestants are products taken to shrink the blood vessels in the lining inside the nose. But like most medications they can cause side effects that may deter usage. These side effects may be irritability, increased blood pressure and sleeping difficulty. It is recommended that people with diabetes, heart disease or high blood pressure avoid these products.
While moderate usage of nasal sprays (less than 3 days) can be effective, over-usage can cause one to become more congested when the spray is stopped, leading to addiction.
The natural practice of nasal irrigation - the act of flushing out mucus from the nose and sinuses - works. However, excessive use can rid the nose of its protective blanket of mucus and worsen symptoms.
In TCM, self-massage on specific sinus points also achieves symptomatic relief.
To clear the nasal passage from stuffiness and watery running, four points or areas located on the face are employed. [See chart below]
1. Yintang (Extra 1)
Press the middle finger on Yintang (Extra 1) located on the forehead, midway between the medial ends of the eyebrows. Press down firmly and make circular movements 20-30 times.
2. Yingxiang (LI 20)
Rest the whorled section of the middle or index fingers on Yingxiang (LI 20) on both sides of the nostrils. Press-knead 20-30 times firmly to get the sensation of soreness.
3. The side of the nose
Rub both sides of the nose with the side of the index fingers, moving upward and downward 20-30 times to get the sensation of heat.
4. Juliao (S 3) -- The center of the cheek.
In the area located directly under the eyes and to the sides of the nostrils (between the cheekbone and the root of the upper teeth), press down firmly with the middle fingers and make circular movements 20-30 times.
Give the massage a try. It doesn’t cost you anything and you will immediately experience the result and the relief.
Friday, January 21, 2011
Food For Thought And Heart Health
A study found that 82% of people who keep to the plant-based diet recommended by The China Study experience huge improvements in cholesterol levels and arterial blockages. Convinced by this information, former President Bill Clinton switched to the diet and lost 24 pounds in about five months.
On January 7, 2011, Tara Parker-Pope of The New York Times published a long overdue book review of The China Study (BenBella Books, 2006), authored by father-son team of Dr. T. Colin Campbell, nutritionist, and Dr. Thomas M. Campbell, M.D. While both the publisher and the topic are seemingly obscure, the surprise best-seller sold 500,000 copies and caught public attention last fall when former President Bill Clinton praised the book. For better heart health, the president has reportedly given up dairy and meat, occasionally eats fish and lives primarily on beans, vegetables and fruit.
The China Study distills a 20-year lifestyle survey in China and Taiwan to conclude that a plant-based diet (devoid of beef, fish, milk and poultry) will promote long-term health. While the diet may not be familiar to most Americans, the health benefits far outweigh any initial inconvenience and uncertainties.
For anyone who wants to learn more, go see the upcoming film, Forks Over Knives, opening in March 2011. The research-based documentary tells Dr. T. Colin Campbell's story as well as Dr. Caldwell Esselstyn's heart disease reversal study.
(For the original New York Times book review of The China Study, follow this link: http://well.blogs.nytimes.com/2011/01/07/nutrition-advice-from-the-china-study/)
For anyone who wants to learn more, go see the upcoming film, Forks Over Knives, opening in March 2011. The research-based documentary tells Dr. T. Colin Campbell's story as well as Dr. Caldwell Esselstyn's heart disease reversal study.
(For the original New York Times book review of The China Study, follow this link: http://well.blogs.nytimes.com/2011/01/07/nutrition-advice-from-the-china-study/)
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