Traditional Chinese Medicine

Archive for the ‘Herbs’ Category

The Ginseng plant grows in rich woods throughout eastern and central North America, especially along the mountains from Quebec and Ontario, south to Georgia. It was used by the North American Indians. It is a smooth perennial herb, with a large, fleshy, very slow-growing root, 2 to 3 inches in length (occasionally twice this size) and from 1/2 to 1 inch in thickness. Its main portion is spindle-shaped and heavily annulated (ringed growth), with a roundish summit, often with a slight terminal, projecting point. more
At the lower end of this straight portion, there is a narrower continuation, turned obliquely outward in the opposite direction and a very small branch is occasionally borne in the fork between the two. Some small rootlets exist upon the lower portion. The color ranges from a pale yellow to a brownish color. It has a mucilaginous sweetness, approaching that of liquorice, accompanied with some degree of bitterness and a slight aromatic warmth, with little or no smell. The stem is simple and erect, about a foot high, bearing three leaves, each divided into five finely-toothed leaflets, and a single, terminal umbel, with a few small, yellowish flowers. The fruit is a cluster of bright red berries.
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Three plants have been revered in ancient and modern China for their healing properties: ginseng, green tea, and the Ningxia wolfberry. Ancient China is renowned for its rich tradition of natural medicine. Dozens of herbs and spices play a part in the Chinese lexicon, for cooking and for healing. In modern China, three of the most revered plants are ginseng, green tea, and wolfberry. Ginseng was revered in historical China because the root’s forked shape resembled “a little man.” In fact, its name is derived from the Chinese renshen meaning “man root.” It is used as a general tonic and to boost energy and vitality, and is especially good for men. Chinese and Korean ginseng (Panax ginseng) is said to carry “yang” or masculine energy, and promotes circulation and warmth; American ginseng (Panax quinquefolius), however, has “yin” or feminine energy.
Many people are surprised to learn that green tea is brewed from the same plant as black tea (Camellia sinensis). Only the processing of the leaves differs. Green tea is higher in antioxidants and polyphenols than other teas, and has been promoted to boost the immune system, fight cancer, improve heart health and more. Although the benefits of the polyphenols, catechins and other compounds in green tea have been shown to be helpful, human testing is still ambiguous about whether green tea has the health benefits that sellers claim. No effects of green tea have been scientifically established, perhaps because the caffeine content outweighs potential benefits. However, it remains one of the primary exports of Chinese culture – tea is still of noted ritual importance in China and Japan. Read the rest of this entry »

It is not by opportunity that garlic is indigenous to central Asia, the area where people live the longest, and the occurrence of cancer is the lowest known. The ancient Egyptians included garlic in the diet of the slaves who built the pyramids. They know the benefits of garlic.

History attributes many properties to garlic, and most of them are proven by scientific means. Conceivably garlic is the vegetal medicine with the most scientifically established properties. more

The complete plant, but especially the bulb contains alliin a (a sulphured glycoside), and enzyme (alliinase), vitamins A, B1, B2, C, and niacin (a vitamin of the B group). Alliin does not smell, but by the action of alliinase, which releases and acts when garlic is crushed, it is altered first into alliicine, and then into diallyl disulphide (the genine of the glycoside), which are the most important active principles which give garlic its typical smell.

Alliin and diallyl dysulphur are highly unstable substances, which melt quite easily into liquids and gases. When transported by the blood, they infuse all tissues and organs of the body. Thus they act on the whole body, though more powerfully on the organs through which they are eliminated: Bronchi and lungs, kidneys, and skin.

In high doses, garlic produces a decrease in blood pressure, both highest and lowest. It has vasodilating effects, and is recommend for people suffering from hypertension, arteriosclerosis, and heart dysfunctions (angina pectoris or heart attacks).

Benefits of garlic include helping with anticlotting of platelets (prevents an excessive tendency of platelets to group, forming clots), and fibrinolytic (disintegrates fibrin, the protein that forms blood clots). This makes garlic highly recommended for people suffering from thrombosis, embolism, or vascular accidents due to the lack of blood flow.

It decreases the level of LDL cholesterol (bad cholesterol) in the blood, because it makes its absorption by the intestine more difficult. It has been proven that in the hours following a breakfast of toast with butter, the level of cholesterol increases 20%, however when the bread is rubbed with garlic, even if it has butter, this increase does not take place.

Since it normalizes the level of sugar in blood, it is a must for people suffering from diabetes, and obesity.

Garlic is also an antibiotic and antiseptic. It is proven to be effective against the following micro-organisms:

- Escherichia coli, which causes intestinal dysbacteriosis and urinary infections.

- Salmonella typhi, which causes typhoid, and other Salmonella genus that cause severe intestinal afflictions.

- Shigella dysenteriae, which causes bacillus dysentery.

- Staphylococcus and streptococcus, which causes furuncles (infected blemishes) and other skin infections.

- Diverse types of fungi, yeasts, and some viruses, such as herpes. The active principles of garlic are supposed to interact with the nucleic acids of the virus, thus limiting its proliferation.

The bacteria-killing powers of garlic inside the intestine are vigilant with bad bacteria, respecting the normal bacteria, for which it is good. This makes garlic better than most known antibiotics, since it regulates good intestinal bacteria instead of destroying it all.

Its use is recommended:

- In diarrhea, gastroenteritis, and colitis.

- In salmonellosis (intestinal infections usually caused by spoiled food.

- In intestinal bacterial imbalance (alteration of microbial balance of the intestine) often caused by the use of antibiotics.

- In fermentative dyspepsia, which cause flatulence in the colon.

- In urinary infections (cystitis and pyelonephritis), often caused by Esterichia coli.

- In diverse bronchial affections (acute and chronic bronchitis), because when the dysulphur of allyl is liberated through the breath, it acts directly on the bronchial mucous membrane. It is also an expectorant and antiasthmatic.

Garlic stimulates the activity of the defensive cells of the body, both lymphocytes and macrophages. These cells, which flow with the blood, protect us from microorganisms, and furthermore they are able to destroy cancerous cells, at least in the initial phases of tumor formation. Garlic is now used with some success as a complement in the treatment of AIDS.

It is also active against ascarides and oxyuridae (little white worms that provokes anal itching in children). The most frequent types of intestinal parasites.

It also prevents malignant tumors especially digestive cancers. This is likely due to its regulating action on intestinal bacteria, and normalizing action on the digestive function, though this may be related to its effects on the set of chemical reactions of the body (metabolism). Remember we only recommend it as a preventative substance.

Garlic is also widely used as a corn remover. Applying a piece of garlic mashed onto a callus, covering it with a plaster (Band-Aid). Within two or three days, the corn will soften and its inflammation will reduce, thus allowing easier extirpation.

Ma Huang, the native-Chinese herb used in fat-burning supplements and also known as Ephedra, has been used as a natural treatment for a variety of illnesses spanning the past five thousand years. Early ailments treated by products of the Ma Huang plant include allergies, asthma, and related wheezing, coughing, fevers and colds. Although more prevalent in China, several species of Ma Huang are also found in North America, particularly in Utah.

The Ma Huang plant is an evergreen shrub that grows to an average of 50 cm tall and is native to desert regions in the countries where it can be found. Characterized by its variety of colors, the shrub has tiny leaves that remain green only briefly and tough yet flexible stems. Dependant upon the particular species, Ma Huang shrubs can display colors including green, yellow, red, or brown-gray. more

Ma Huang works as a stimulant. Biologically similar to methamphetamines, the substance derived from this plant has an effect similar to Epinephrine, only far stronger. A variety of stories concerning the use of Ma Huang exist in folklore, including its use by guards of Genghis Khan as a way to remain awake while on duty, and the consumption by early Mormons in Utah as a replacement for caffeine-loaded coffee and tea.

Because of the highly powerful stimulant reaction caused by derivatives of Ma Huang, herbal practitioners recommend use of the entire stem rather than extracts. Ephedrine extracted from Ma Huang is known to cause elevations to blood pressure and heart rate, while the effects of consumption of the entire stem are far milder. Beyond use as a stimulant, Ma Huang is also known for its mood elevating properties as well as its potential to speed weight loss by affecting the body’s metabolic rate through appetite suppression.

Ephedra is most popular is modern-day herbal medicine as a dietary supplement used by patients seeking mild to extreme weight loss. Most effective in individuals who already experience lower basal metabolic rates, Ephedra stimulates the body’s fat burning ability while taking away feelings of hunger. The resulting weight loss is often very welcome, but care should be taken to limit the rate of lost weight to a healthy level.

Although usage in moderation can have a positive impact on your health, Ma Huang is not without side effects. Because of its primary purpose as a stimulant, Ma Huang can cause sleeplessness and insomnia, although these symptoms will clear quickly after discontinuing use or adjusting dosage. Anyone suffering from problems related to blood pressure and heart disease should use with great caution, as Ma Huang can lead to dangerously high blood pressure and heart rates. Finally, because of its interaction with the body’s metabolic process, Ma Huang can lead to feelings of nervousness and anxiety and lead to dry mouth, headache and tremors.

The use of Ephedra or Ephedrine was banned by the Food and Drug Administration (FDA) in the United States in 2004 due to an increase in adverse reactions and even several deaths reportedly caused by its ingestion. Following additional research into both the benefits and detriments of the use of Ma Huang, a Federal District Court overruled the ban in 2005, but set into place a provision that limits dosage to 10 mg or less. As with any drug or dietary supplement, use Ma Huang carefully and upon consultation with your doctor.