Robert Downey Jr. Honored for TCM Advocacy

By Brenda Duran, Senior Associate Editor

In the last two decades, movie star Robert Downey Jr. has achieved good health and he credits it all to Traditional Chinese Medicine. Downey spoke about his gratitude for the ancient medicine while being honored for his advocacy with the Robert Graham Visionary Award in March.

The award was presented by Yo San University founders Daoshing Ni and Mao Shing Ni in a small ceremony at the Malibu home of philanthropist Lilly Tartikoff.

The emcee for the event was Brenda Strong, an actress who was on Desperate Housewives, and is currently in the new Dallas series.

Downey, who has starred in countless blockbuster hits including most recently Sherlock Holmes, Iron Man and The Avengers, has become and advocate for TCM which he says has had a profound impact in all areas of his life for many years.

During his award presentation, Downey entertained a crowd of 200 people with wit and humor while receiving the award.”[When they called to tell me about the award] I thought about it and I said, well wow, ‘Do I really qualify for this?’ and it only took a second for me to say ‘Robert, you deserve this as much as anyone,’” joked Downey.

“I confess, that I am as close to being a Chinese-American as any Caucasian ever could be in his life. I awoke to my Qi Gong practice this morning, Guarding the Eight Treasures, I did some Mook Jong wooden dummy drills in preparation for my black belt grading at the LA Wing Chung Kung Fu Academy, and I then took my, get ready, my herbal formula, and then ate a seasonally appropriate meal. And all before 1:30 PM.”

Jokes aside, Downey went on to speak highly of Traditional Chinese Medicine and the difference it made in his life.

Truth be told, every discipline that I have employed that has its roots in the Chinese tradition has worked, and that’s what I’m really drawn to, it’s the way is the way is the way, and when things work, they are really worth putting your time and energy behind,” Downey said.

“It’s contributed to making me a more tolerable father, and son, husband, co-worker, and according to the title of this award, visionary. ”

The Robert Graham Award is named after the late Robert Graham, a dedicated trustee of the university and advocate of traditional Chinese medicine.

Dr. Mao Shing Ni who has treated Downey said there was no question about giving the award to Downey, who has been a great example of what Traditional Chinese Medicine can do.

“What he has done as a spokesperson for Chinese medicine and from the perspective of where he was health wise to where he is today, it has been very positive for him and that is why he is here to support our event,” said Dr. Mao Shing Ni.

In the spirit of honoring Downey, the event featured an auction of several unique items, some of which were used in many of Downey’s movies.

There was a pipe and an auction paddle, which he used in Sherlock Holmes, and a racing suit with a helmet from Iron Man 2, among other items. All proceeds went to benefit various programs at Yo San University, a non-profit organization, focused on the spiritual and professional growth of TCM students. The programs at the school provide the community with an integrative medical care model and services.

For more information about Yo San University, visit www.yosan.edu.

Acupuncture Today
June, 2012, Vol. 13, Issue 06

The National Center for Complementary and Alternative Medicine, June 1, 2008

Acupuncture—an ancient healing practice that has shown promise in treating chronic pain—typically involves a period of active needle stimulation, followed by a longer period of rest. It appears that the analgesic (pain-relieving) effects of acupuncture may actually peak long after the active stimulation ends. In the first study of its kind, NCCAM-supported researchers from Massachusetts General Hospital, Logan College of Chiropractic, and Kyunghee University (Korea) evaluated the effects of acupuncture on brain activity following active stimulation.

The researchers used functional magnetic resonance imagery (fMRI) to monitor brain activity in 15 healthy adults before and after true acupuncture and sham acupuncture. The procedure lasted 150 seconds, and the rest period was 5.5 minutes. They also monitored heart rate and respiration and surveyed the subjects on their perception of pain and other sensations (such as deqi, unique sensations experienced in connection with acupuncture and considered to be signs of its effectiveness).

Analysis of the fMRI images showed that following true acupuncture—but not sham—there were increased connections among the parts of the brain involved in the perception and memory of pain. The subjects also reported stronger sensations with true acupuncture than with sham. The researchers conclude that acupuncture changes resting-state brain activity in ways that may account for its analgesic and other therapeutic effects.

References
Dhond RP, Yeh C, Park K, et al. Acupuncture modulates resting state connectivity in default and sensorimotor brain networks. Pain. 2008; 136(3):407–418.

http://nccam.nih.gov

By Sloane Miller, Health GuideTuesday, November 25, 2008
Back in 2005, I started weekly acupuncture treatments. Primarily, I went for stomach distress. However, during that first summer of treatment, I felt less anxious, better able to tolerate the brutal New York City summers and I felt less sensitive to environmental seasonal allergies, which I have every season.

How was this possible? Was it a result of acupuncture? I asked my practitioner about these unexpected results. She said, “Yes. Very often even though we work on other issues, decreased anxiety, decreased sensitivity to heat and decreased seasonal allergies are happy side effects of acupuncture.” Apparently, most acupuncturists, according to her, know about this. But the public? Not so much.

At the time, though, she didn’t have any western studies to back that up. But lo and behold, a new study in the Annals of Allergy, Asthma & Immunology (the Journal of the American College of Allergy, Asthma and Immunology) found that the effects of acupuncture on allergies are promising.

The primary objective of the study was to look into the effectiveness of acupuncture in addition to routine care in patients with environmental allergies compared with routine care alone.

There were many aspects of how this study was conducted that could allow for bias toward a positive outcome: neither the patients nor the physicians were blinded; physicians already had positive attitudes toward acupuncture treatment; insurance companies reimbursed both patients and doctors for treatment; the treatment/acupuncture options were highly variable; the broad inclusion criteria left room for cases with variable diagnosis to be lumped in with sufferers of allergic rhinitis; there was no way to distinguish whether the allergies being treated were seasonal or perennial; no systematic documentation of other treatments being used simultaneously in patients; and the sample of patients in the study had a “…highly positive attitude toward acupuncture treatment.”

Are you thinking “placebo effect?” That’s when believing that the treatment will work or is working, even when the treatment is just sugar water, causes your condition to improve. The study stated: “[We] cannot answer the question of whether the effects observed may be at least in part due to the placebo effect.”

That being said, the study concluded that acupuncture given weekly over a period of three and six months in addition to routine care can lead to “...clinically relevant and persistent benefits. In addition, it seems that physician characteristics play a minor role in the effectiveness of acupuncture treatment, although this idea needs further investigation.”

What does this mean for you? To me it means if you are already in treatment for allergies but are thinking about adding alternative, non-medicinal care to your routine, you may want to consider alternative care modalities like acupuncture, especially if your insurance carrier covers it. Before adding or changing your allergy care, talk with your allergist about your allergy management program.

source: http://www.healthcentral.com/allergy/c/3900/50200/acupuncture-provide

Broth is Beautiful
Written by Sally Fallon
January 1 2000

“Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.”
A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.
Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and stock has disappeared from the American tradition.
Grandmother Knew Best

Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid-strengthening substances.
When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.
The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth-based soup did more than please the taste buds. “Soup is a healthy, light, nourishing food” said Brillant-Savarin, “good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion.”
Attention to Detail

Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water. For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium–remember those egg shells you soaked in vinegar until they turned rubbery.
Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. “Always Skim” is the first commandment of good cooks.
Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth.
Broth should then be strained. The leavings, picked over, can be used for terrines or tacos or casseroles. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers. Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.
Cutting Corners

Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavors in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors, including meat-like flavors. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.
Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. “Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG and artificial meat flavors to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food.
Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.
Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.
Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.
A “Brothal” in Every Town

Peasant societies still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.
Thus, broth is a vital element in Asian cuisines–from the soothing long-simmered beef broth in Korean soups to the foxy fish broth with which the Japanese begin their day. Genuine Chinese food cannot exist without the stockpot that bubbles perpetually. Bones and scraps are thrown in and mineral-rich stock is removed to moisten stir-frys. Broth-based soups are snack foods from Thailand to Manchuria.
Asian restaurants in the US are likely to take shortcuts and use a powdered base for sweet and sour soup or kung pau chicken but in Japan and China and Korea and Thailand, mom-and-pop businesses make broth in steamy back rooms and sell it as soup in store fronts and on street corners.
What America needs is healthy fast food and the only way to provide this is to put brothals in every town, independently owned brothals that provide the basic ingredient for soups and sauces and stews. And brothals will come when Americans recognize that the food industry has prostituted itself to short cuts and huge profits, shortcuts that cheat consumers of the nutrients they should get in their food and profits that skew the economy towards industrialization in farming and food processing.
Until our diners and carryouts become places that produce real food, Americans can make broth in their own kitchens. It’s the easy way to produce meals that are both nutritious and delicious—and to acquire the reputation of an excellent cook.
Sidebars
Heads and Feet

If you’ve ever shopped in Europe, you’ve noticed that calves feet are displayed at the local butchers and chickens come with their heads and feet attached. Hooves, feet and heads are the most gelatinous portions of the animal and fetch high prices in traditional economies. In fact, Tysons exports the feet from American chickens to China. Jewish folklore considers the addition of chicken feet the secret to successful broth.
It’s hard to find these items in America. Asian and Latin American markets sometimes carry whole birds and some butchers in ethnic neighborhoods carry calves feet. If you have freezer space, you can buy frozen chicken feet and calves feet in bulk from meat wholesalers that cater to the restaurant trade. Have the butcher cut the calves feet into one-inch cubes and package them in 1-quart bags. For the most satisfactory results, use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces for a large pot of beef stock.
Sauce Basics

Meat sauces are made from stocks that have been flavored and thickened in some way. Once you have learned the technique for making sauces—either clear sauces or thick gravies—you can ignore the recipe books and be guided by your imagination.
Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to “deglaze” coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.
Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.
Recipes

Chicken Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Beef Stock

about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
Fish Stock

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water
Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.
Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
About the Author
Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.

http://www.westonaprice.org/food-features/broth-is-beautiful

Acupuncture Causes Brain Repair After Stroke – New Research

19 FEBRUARY 2012

New research examines the role of acupuncture in nerve regeneration of the brain following a stroke due to cerebral ischemia – a condition due to restricted blood flow to the brain. The research cites the ability of acupuncture to “promote the proliferation and differentiation of neural stem cells in the brain… accelerate angiogenesis and inhibit apoptosis.” The researchers note that the Conception Vessel (CV, Ren channel) and Governing Vessel (GV, Du channel) are effective acupuncture meridians to “prevent and treat neural injuries following cerebral ischemia.”

Recent studies demonstrate that neural stem cells (NSCs) in the brain have the “ability of self-duplication, self regeneration and continuous differentiation into neuron and neuroglial cells.” Studies show that acupuncture on the Conception and Governing Vessels promotes “proliferation and differentiation of NSCs in the ischemic brain.” Specifically, GV20 (Baihui) and GV26 (Shuigou) regulate cells which “increase the release of nerve growth factors (NGFs) to make nerve cells survive and axons grow, synthesize neurotransmitters, (and) metabolize toxic substances….” The research notes that needling CV24 (Chengjiang), CV4, (Guanyuan), GV26 (Shuigou) and GV20 (Baihui) “could inhibit excessive proliferation of the hippocampal astrocytes and promote cellular differentiation.” The research also notes that these points increase GFAP/NSE double-labeled cells. GFAP (glial fibrillary acidic protein) is a marker of astrocyte activation and NSE (neuron-specific enolase) is a marker of the neurons.

The research indicates that electroacupuncture on the CV channel increases growth factors in the brain. Electroacupuncture increased growth factors bFGF, EGF and NGF mRNAs in the sub-ventricular zone and the hippocampal dentate gyrus. Needling acupuncture points CV24 (Chengjiang), CV4 (Guanyuan) and CV3 (Qihai) up-regulated bFGF, EGF and NGF.

The research shows that acupuncture plays an important role in angiogenesis- the physiological process involving the growth of new blood vessels from pre-existing vessels. Acupuncture at GV20 and GV14 (Dazhui) increases neural repair following cerebral ischemia. These points increased the expression of VEGF (vascular endothelial growth factor) and Ang-1 (angioprotein 1) in the area of the ischemic focus. Both VEGF and Ang-1 are important angiogenic modulators. Needling GV20 and GV26 up-regulated VEGF, VEGFR (the receptor for VEGF) and Ang-2 (angioprotein 2) at the ischemic focus. The research also documents that acupuncture at GV20 and GV14 affects the contents and expressions of signal transducers and activators of transcription (STATs). STATs play an important role in Janus kinase (JAK-STAT)- a pathway that transmits information from chemical signals outside the cell, through the cell membrane and into gene promoters on the DNA in the cell nucleus (causing DNA transcription and activity in the cell). The researchers note that the influence of acupuncture on STATs indicates that acupuncture activates bodily self-protection and reduction of “apoptosis of the nerve cells in and around the ischemic focus.”

Reference:
Research advances in treatment of cerebral ischemic injury by acupuncture of conception and governor vessels to promote nerve regeneration. Zhou-xin Yang, Peng-dian Chen, Hai-bo Yu, Wen-shu Luo, Yong-Gang Wu, Min Pi, Jun-hua Peng, Yong-feng Liu, Shao-yun Zhang, Yan-hua Gou. Journal of Chinese Integrative Medicine, Jan. 2012. vol. 10, 1. Department of Acupuncture and Moxibustion, Shenzhen Traditional Chinese Medicine Hospital, Guangzhou University of Chinese Medicine, Guangdong Province, China.

Source:http://www.healthcmi.com

Acupuncture research in Denmark and Germany shows promise for the use of acupuncture to relieve migraine headache pain. In the article, doctors state ‘In contrast to drugs, acupuncture treatment seems to be very effective in preventing the attacks from ever occurring or rendering them much less severe when they do hit.’ Interestingly acupuncture was proven effective even though it was not administered according to traditional acupuncture treatment standards. Scientific research calls for ‘standardized’ treatment which entails using the exact same treatment on each person regardless of the individual’s symptoms or constitution. Anyone familiar with acupuncture knows that treatment is individualized with no two people receiving the exact same treatment. Acupuncture research is difficult to conduct for this reason but continues to show promise in many research studies.

Acupuncture Proven to Reduce Migraine Symptoms

Acupuncture research in Denmark
Researchers in Denmark recently demonstrated that acupuncture offers significant benefits for migraine sufferers. The researchers monitored 85 patients with a history of migraine in a randomised, double-blind study in which acupuncture treatment (dry needling to acupoints in the neck) was compared to the drug metoprolol in the prevention of migraine attacks. All of the patients, investigators and statisticians were blinded as to treatment, and the therapist was blinded as to results.

The study took place at an outpatient pain clinic in the northern Copenhagen area and the patients who participated in the study were either referred by their general practitioners or had responded to newspaper advertisements. Certain patients were excluded from the study; those who were pregnant or had previous experience with acupuncture or beta-blocking agents, those with chronic pain syndromes, and those with known contraindications to treatment with beta blockers. The patients were then allocated to one of two groups: the first group were given a 17-week regimen with acupuncture and placebo tablets and the second group were given placebo acupuncture stimulation and 100 mg of metoprolol daily.

The results revealed that both groups exhibited significant reduction in frequency of migraine attacks and there was no difference found between the two groups of patients in the average frequency or duration of migraine attacks. However the severity of the attacks was found to be lower in the metoprolol group but this was also accompanied by a range of adverse side effects. The researchers therefore concluded that acupuncture offers ” a valuable supplement to the list of migraine prophylactic tools” being equipotent to metoprolol in the influence on frequency and duration (but not severity) of attacks, and superior in terms of negative side-effects.

There is no doubt that this study provides additional weight to the argument that acupuncture should be more fully integrated into western medicine, at the very least as a complementary tool for pain control. However it should be noted that the study, like many others, attempts to define acupuncture treatment in western medical terms, with standardised treatment being administered to every patient in the treatment group without consideration to the specific needs of the individual patient or the more complex systems and meridians (flows of energy) upon which oriental medicine is based. It would be more helpful and certainly increase our understanding of the true benefits of acupuncture treatment if researchers would give thought to the oriental approach to medicine when devising research studies and allow qualified acupuncturists the opportunity to treat each indivdual according to their diagnoses. As in all other forms of holistic therapies, treatment cannot be standardised for every patient because the cause of the problem may differ in each individual case.

Acupuncture research in Germany
Acupuncture is becoming an increasingly popular form of treatment for migraine sufferers. In 1994 Danish researchers demonstrated that acupuncture was as effective in the treatment of migraine as the drug metoprolol (1) and concluded that the treatment offers ‘a valuable supplement to the list of migraine prophylactic tools’. However, more recently, German researchers continued in this line of study by investigating the effects of acupuncture in preventing migraine attacks(2).

In the German study, patients with a history of migraine attacks were randomly selected to one of two groups ; one group received treatment involving a traditional deep needle insertion on acupuncture points, the other group were used as controls and given a placebo treatment using superficial needle insertion on non-acupuncture points. All of the patients kept a diary of headaches and migraine attacks before, during and after treatment for a period of one year.

The results revealed that there was a statistically significant therapeutic effect and marked decrease in migraine attacks observed in the patients in the acupuncture treatment group which was not observed in the placebo group. The researchers concluded that their results indicated that acupuncture ‘is a useful interval therapeutical agent for migraine sufferers’ and called for further studies to be carried out to try and identify and understand the exact mechanism or trigger that is responsible for the treatment.

References:
Hesse J; Mogelvang B; Simonsen H. Acupuncture versus metoprolol in migraine prophylaxis: a randomized trial of trigger point inactivation. Pain Clinic and Medical Department, Skodsborg Sanatorium, Denmark. Journal of International Medicine (ENGLAND) May 1994, 235 (5) p451-6
(1) See ALTERNATIVES in health™ Vol 1, No,2, 5.
(2)Weinschutz T.K.; Niederberger U.. Relevance of acupuncture in migraine therapy (Zum Stellenwert der Akupunctur in der Migranetheerapie) Klinik fur Neurologie, Christian-Albrechts-Universitat, Niemannsweg 147, D-24105 Kiel Germany Nervenheilkunde (Germany) , 1995, 14/5 A (295-301)

Source: http://www.internethealthlibrary.com/Health-problems/Migraine-research-AltTherapies.htm#Acupuncture

New Acupuncture Study: Acupuncture Reduces Cancer Pain
11 MAY 2011

A recent study finds that acupuncture is effective for reducing pain in cancer patients. It is estimated that upwards of 70 percent of cancer patients do not get adequate pain relief. The new study and detailed review of randomized controlled trials shows that acupuncture has a role in pain management for cancer patients.

Over 40 percent of patients with early to moderate stage cancer suffer from moderate to severe pain. Over 90 percent of individuals with advanced stage cancer suffer from moderate to severe pain. Pain is due to pre-existing conditions, tumor growth, bone metastases, cancer treatments, and progression of the disease.

Acupuncture for the treatment of patients with cancer became recognized as an important treatment application following a 1997 National Institutes of Health study showing that acupuncture is effective for treating nausea due to chemotherapy. Since that time, acupuncture has been shown to treat many types of pain for musculoskeletal conditions. This new study reviewed randomized controlled trials and found that one body of research in particular, published in the European Journal of Pain, pointed to the ability of acupuncture to relieve pain for cancer patients. The study also calls for more research to be conducted based on this evidence.

References:
1 Paley CA, Johnson MI, Tashani OA, Bagnall AM. Acupuncture for cancer pain in adults. Cochrane Database of Systematic Reviews 2011, Issue 1. Art. No.: CD007753. DOI: 10.1002/14651858.CD007753.pub2.
2 Acupuncture. NIH Consensus Statement 1997 Nov 3-5; 15(5):1-34.
3 Lee H, Schmidt K, Ernst E. Acupuncture for the relief of cancer- related pain-A systematic review. European Journal of Pain 2005;9 (4):437–44.

Source:  http://www.healthcmi.com

Acupuncture Stops Menstrual Pain: New Study

09 MAY 2011

Acupuncture was shown to be effective for the treatment of menstrual pain. A recent study of patients with primary dysmenorrhea measured significant pain relief by needling acupuncture point Sp6. The studies quantified these results against a non-acupuncture control group and a GB39 acupuncture point control group. Blood samples were taken of participants during the study. It was shown that although acupuncture decreased menstrual pain, it was not related to plasma levels of prostaglandins. The researchers concluded that the analgesic effects of Sp6 are not mediated by prostaglandin changes in the bloodstream. The researchers checked levels of 4 main prostaglandins (PGE2, PGF2a, TXB2, 6-keto PGF1a).

Sp6, San Yin Jiao, is the Three Yin Intersection acupuncture point. It is the meeting point of the Spleen, Liver, and Kidney channels. Sp6 tonifies the Spleen and Stomach Qi, benefits the Kidney and Liver, regulates menstruation, activates the channels and stops pain, invigorates the blood, and calms the spirit. Sp6 is also notable for resolving damp stagnation.

The leg three Yin channels (Spleen, Liver, and Kidney) control menstruation and other gynecological and reproductive processes. Located on the medial side of the lower leg, 3 cun superior to the prominence of the medial malleolus in a depression close to the medial crest of the tibia, Sp6 is one of the more common acupuncture points used in clinical practice for the treatment of dysmenorrhea.

Source: http://www.healthcmi.com/index.php/acupuncturist-news-online/380-acupuncturestopsmenstrualpainstudyacupunctureceu

Reference: Shi, Guang-Xia MSc,†Liu, Cun-Zhi PhD; Zhu, Jiang BSc,;Guan, Li-Ping MSc; Wang, De-Jin MSc; Wu, Meng-Meng MSc. Effects of Acupuncture at Sanyinjiao (SP6) on Prostaglandin Levels in Primary Dysmenorrhea Patients. Clinical Journal of Pain: March/April 2011 – Volume 27 – Issue 3 – p 258–261.

Everyone Gets Acupuncture and so Should You!

More and more people and celebrities are getting acupuncture for a whole variety of health conditions. Isn’t it time YOU gave acupuncture a try?

Acupuncture and Oriental Medicine Day (AOM Day) is on October 24th.

Acupuncture for Arthritis

Acufinder.com – By: Diane Joswick, L.Ac., MSOM

Arthritis is one of the most pervasive diseases in the United States and is the leading cause of disability. According to the Centers for Disease Control and Prevention one out of every three Americans (an estimated 70 million people) is affected.

For most people arthritis pain and inflammation cannot be avoided as the body ages. In fact, most people over the age of 50 show some signs of arthritis. Joints naturally degenerate over time. Fortunately, arthritis can often be managed Acupuncture and Oriental Medicine.

What is Arthritis?

Arthritis isn’t just 1 disease; it’s a complex disorder that comprises more than 100 distinct conditions and can affect people at any stage of life. Two of the most common forms are osteoarthritis and rheumatoid arthritis. While these 2 forms of arthritis have very different causes, risk factors, and effects on the body, they often share a common symptom—persistent joint pain.

Osteoarthritis (OA) is the most common form of arthritis in the United States, affecting an estimated 21 million adults. OA begins with the breakdown of joint cartilage, resulting in pain and stiffness.

OA commonly affects the joints of the fingers, knees, hips, and spine. Other joints affected less frequently include the wrists, elbows, shoulders, and ankles. When OA is found in a less frequently affected joint, there is usually a history of injury or unusual stress to that joint. Work-related repetitive injury and physical trauma may contribute to the development of OA. If you have a strenuous job that requires repetitive bending, kneeling, or squatting, for example, you may be at high risk for OA of the knee.

Rheumatoid arthritis (RA) can affect many different joints and, in some people, other parts of the body as well, including the blood, the lungs, and the heart. Inflammation of the joint lining, called the synovium, can cause pain, stiffness, swelling, warmth, and redness. The affected joint may also lose its shape, resulting in loss of normal movement. RA can last a long time and can be a disease of flares (active symptoms) and remissions (few to no symptoms).

Diagnosis and Treatment of Arthritis with Acupuncture and Oriental Medicine

According to Chinese medical theory, arthritis arises when the cyclical flow of Qi in the meridians becomes blocked. This blockage is called, “bi” type pain and is widely studies and successfully treated using a combination of acupuncture and/or Chinese herbs.

Acupuncture and Oriental Medicine have been found to be extremely effective at treating the pain and inflammation associated with all types of arthritis. The acupuncture points and herbs that are used depend on if the blockage of Qi (arthritis) is caused by the pathogen wind, cold, damp or damp-heat.

Traditional Chinese Medicine does not recognize arthritis as one particular syndrome. Instead, it aims to treat the specific symptoms that are unique to each individual using a variety of techniques such as acupuncture, Chinese herbs, bodywork, lifestyle/dietary recommendations and energetic exercises to restore imbalances found in the body. Therefore, if 10 patients are treated with Oriental medicine for joint pain, each of these 10 patients will receive a unique, customized treatment with different acupuncture points, different herbs and different lifestyle and diet recommendations.

Your acupuncturist will examine you, take a look at the onset of your condition and learn your signs and symptoms to determine your Chinese diagnosis and choose the appropriate acupuncture points and treatment plan.

The Acupuncture Treatment

Acupuncture points to treat Arthritis are located all over the body, not just directly over the affected area. During the acupuncture treatment, tiny needles could be placed along your legs, arms, shoulders, and perhaps even your little toe!

There seems to be little sensitivity to the insertion of acupuncture needles. They are so thin that several acupuncture needles can go into the middle of a hypodermic needle. Occasionally, there is a brief moment of discomfort as the needle penetrates the skin, but once the needles are in place, most people relax and even fall asleep for the duration of the treatment.

The length, number and frequency of treatments will vary. Typical treatments last from five to 30 minutes, with the patient being treated one or two times a week. Some symptoms are relieved after the first treatment, while more severe or chronic ailments often require multiple treatments.

Chinese Herbs for Arthritis

There are many Chinese Herbal formulas that are prescribed for arthritis. Your acupuncturist will examine you, take a look at the onset of your condition and learn your signs and symptoms to determine which herbs are best for you.

Here are some commonly prescribed Chinese herbal formulas for arthritis:

• Remove Painful Obstruction Decoction (juan bi tang)- For joint pain that increases with cold and is possibly accompanied by heaviness and numbness in the limbs.
• Cinnamon Twig, Peony, and Anamerrhena Decoction (gui zhi shoa you zhi mu tang)- For swollen and painful joints that are warm to the touch and worse at night.
• Angelica Pubescens and Sangjisheng Decoction (du huo ji sheng tang)- For heavy and painful sensations at fixed locations in the lower back and lower extremities accompanied by weakness and stiffness.

Studies on Acupuncture and Arthritis

Several studies have shown that acupuncture can help people with arthritis and related auto-immune diseases.

In one Scandinavian study 25 percent of arthritis patients who had been scheduled for knee surgery cancelled their operations after acupuncture treatment. In the study, researchers compared acupuncture with advice and exercise for the treatment of osteoarthritis of the hip. Thirty-two patients awaiting a total hip replacement were separated into 2 groups. One group received one 10-minute and five 25-minute sessions of acupuncture, and the other group received advice and hip exercises over a 6-week period.

Patients were assessed for pain and functional ability: Patients in the acupuncture group showed significant improvements, while no significant changes were reported in the group that received advice and exercise therapy. The results of this study indicate that acupuncture is more effective than advice and exercise for the treatment of osteoarthritis of the hip.

Another study at the University of Maryland showed that elderly arthritis patients with knee pain due to arthritis improved significantly when acupuncture was added to their treatment.

The randomized clinical trial, performed at the University of Maryland School of Medicine, determined whether acupuncture was a clinically safe and effective adjunctive therapy for older patients with osteoarthritis of the knee.

The study addressed these questions:

• Would the addition of acupuncture to conventional therapy produce an added measure of pain relief?
• Would the effects of acupuncture last for 4 weeks following the end of treatment?
• Would acupuncture have any side effects?

Seventy-three patients were randomly divided into 2 groups. One group received twice-weekly acupuncture treatments and conventional therapy for 8 weeks, and the other group received conventional therapy only. Patients who received acupuncture had significant pain relief and showed improvement in function. Those who did not receive acupuncture showed no significant change. No patients reported side effects from any acupuncture therapy session.

Safe Alternative to Medication

Even without the studies, the popularity of acupuncture for arthritis continues to grow because more and more people have found significant relief from Oriental Medicine without the negative side effects that come from Western pharmaceuticals.

Lifestyle and Dietary Instructions

Your diet plays a crucial role in helping you avoid or control arthritis. The first objective of a healthy diet is to help you lose weight if you are overweight. Being overweight can cause additional stress to your joints.

The second way a balanced, varied diet can help ease the pain of arthritis is by providing vitamins and minerals that keep your joints healthy and avoiding “damp” foods such as dairy products and greasy or spicy foods.

If you have arthritis or knee or hip pain, vitamin C and vitamin D can help prevent bone and cartilage destruction. And a multivitamin can help ensure that you always get the nutrition you need.

Here are some other healthy (and delicious) choices to include in your diet.

• Ginger – A natural anti-inflammatory, available as powdered extracts in capsules as well as alcohol-based extracts. Follow the dosing directions on the label. Or make tea by combining one-half teaspoon of grated ginger root with eight ounces of boiling water. Cover and steep for 10 to 15 minutes, then strain and add honey to taste.
• Fresh pineapple – Bromelain, an enzyme in pineapple, reduces inflammation. Be sure the pineapple is fresh, not canned or frozen.
• Cherries – Recent research has shown that tart cherries are an excellent source of nutrients that may help to reduce joint pain and inflammation related to arthritis.
• Fish – Cold-water fish such as salmon and mackerel contain omega-3 fatty acids, which help keep joints healthy as well as reduce pain and swelling. If you don’t care for fish, consider supplementing your diet with fish oil capsules.
• Turmeric – Another natural anti-inflammatory. Look for an extract of whole turmeric, in health-food stores; follow the dosage directions on the label.

Find an Acupuncturist

Today, acupuncture is an acknowledged and respected field of medicine which requires formal training and certification in order to practice. In most States, provinces and countries, acupuncture is legislated in order to assure quality of treatment.

Acupuncture and Oriental medicine is an art and a science that takes years to master. Look for an acupuncturist with formal training and experience in the treatment of Arthritis on www.Acufinder.com

References:

Rheumatology in Chinese Medicine, 2002. By G. Guillaume & M. Chieu
Chinese Herbal Medicine: Formulas and Strategies, 1990. By Dan Bensky & Randall Barolet
Acupuncture: A Comprehensive Text By Shanghai College of Traditional Chinese Medicine, 1981

Source: http://www.acufinder.com/Acupuncture+Information/Detail/Acupuncture+for+Arthritis