Additional TCM applications:

Tuina massage

Tuina is a technique in which the hands are used to manually stimulate and move the body’s Qi and Blood in accordance with TCM theory and the channels of energy within the body. It is a needless therapy that is a substitute for acupuncture/acupressure when necessary.

Cupping

Cupping is the application of round glass or vacuum cups usually over a large muscular area, such as the back and shoulders, to to enhance blood circulation to a designated area. Cupping may also produce some deep redness, discoloration, and on a rare occasions, a minor blood blister which may persist for a few days but ultimately is harmless and are not indications of complications or injury. Cupping can be considered something like an inverted massage, where there is negative pressure on the tissues from the suction of the cup, as opposed to direct pressure with manual hand massages.

Moxibustion

Ai ye is an herb from the mountains of China with some pretty magical qualities. It’s used to move blood and warm channels in the body by burning it in a specially made incense-like stick just above the body at specially selected acupuncture points. The action of this warming herb dispels pathological cold in the body, which is considered an “evil qi”. This idea of “cold” can be a product of low blood circulation, and/or a lack of body heat brought on by insufficient energy within the body or certain organs many times resulting it pain or discomfort. In other words, moxibustion adds what we call Yang (warming energy) to the affected channels and facilitates the flow of qi and blood.

Dietary adjustments

In order to get the most out of acupuncture, herbs and the rest of what TCM has to offer, it is very important to support your treatment with the proper diet and lifestyle. In general, everyone should try to eat fresh food, freshly prepared, with a minimum of chemicals, preservatives, or additives. Grain should be cooked thoroughly to allow for easy and complete digestion. Vegetables on the other hand, should not be overcooked to conserve valuable vitamins and enzymes. Sugars, salt, oil, and fat consumption should generally be kept low. Most people should try to eat large amounts of roughage/fiber. Dietary changes for chronic conditions should be implemented slowly and progressively, but made a continuous part of one’s lifestyle.

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According to Chinese medicine, every food has both a nature as well as a taste or flavor. A food’s taste whether bitter, sour, acrid, sweet, salty or pungent will give a basic idea as the organ and channel an herb will go to. For example, sweet is the taste of the spleen and stomach, which are responsible for energy production from food, and nourishing muscles specifically. Eating something sweet will give a quick boost of energy to the body and muscles. Eating a bland or bitter food will help to drain “dampness” and clear up congestion in the intestines and liver. Furthermore, a food’s nature is its main medicinal and also its temperature effect on the body. Thus, a food can provide certain effects and also either be either hot, warm, neutral, cool or cold to the body. Temperature effects of herbs on the body are also changed by the way the food is prepared. A raw celery stick is cold in nature and will stay cold if eaten raw. However, cooking celery within a soup, for example, will alter the nature to a more neutral temperature. Since Chinese medicine works on the basis of restoring balance to the body, if someone suffers from a “hot” or “warm” disease, they should avoid foods that are hot and eat more cool and cold foods (i.e. vegetables/fruits, raw salads, ice cubes in drinks, etc) and vice versa.

THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FDA