I have serious back pain and have written several articles inspired by my desire to eliminate this pain without surgery and drugs. However, when you reach a certain age a lifetime of assaults (falls, diseases, surgeries, emotional upheavals) creates a web of dysfunction and pain as thick as a jungle! (Is my denied frustration apparent?)
Recently, I also had a gallbladder attack, which adds insult to injury. Especially since I vomited on the floor and on my favorite shoes. It was just too much…to be nauseous, to have severe back pain and to have to wash the floor! I was so livid, frustrated, and angry!
Do all of these disparate life events fit together? How can I maintain my logical, reasoned, balanced thinking? Actually all of these problems do fit into a pattern. It was my research on the gallbladder that led me to Traditional Chinese Medicine (TCM). What I realized as I read is that my back pain follows the Qi energy meridian for the gallbladder.
I believe the body knows how to heal itself so I have tied to be respectful of my whole self, Mind, Body and Spirit, to enhance healing. I try to be positive about my successes but I’m not where I want to be. I don’t want to describe my pain and quality of life because I am sure there are people in the world far worse off than I. I think about them and judge myself as weak and self-indulgent. This thinking is not useful---one cannot heal under a cloud of self-criticism.
I postulate that this tendency to emotional self-punishment and feelings of unworthiness contributes to my pain. But logically knowing and understanding these truths has not eliminated the pain. I believe in essential truth---thoughts are energy. My next step is to work with my pain at the essential energy level. I have started working with a Dr. Mo, a Traditional Chinese Medicine (TCM) practitioner who graduated from Shanghai University.
Although, I had tried acupuncture before, I decided to work with someone who embodies TMC in my mind. I want to take full advantage of the power of belief. It is the power of belief that creates miracles and makes placebo medications work.
Traditional Chinese Medicine (TCM) is an integrated system in which acupuncture is a key modality for curing disease and disorders of the body. In TCM the body is seen as a delicate balance of opposing and yet inseparable forces--yin and yang. Yin represents the cold, slow, or passive principle, while yang represents the hot, excited, or active principle. Qi (sometimes spelled chi) is the life-process or flow of energy that sustains living beings, which flows through out all life. The acupuncture meridians are the pathways along that the qi follows.
These meridians have been studied with modern technological methods and have been shown to exist and to possess a bioelectric function similar to peripheral nerves but are separate, unique pathways. The 12 main meridians and 8 secondary meridians travel up, down and around the body. The 12 main meridians are referred to as Lung, Large Intestine, Stomach, Spleen, Heart, Small Intestine, Bladder, Kidney, Pericardium, Triple Heater, Gall Bladder and Liver.
These meridians are named after the organs or systems that that they influence. The human body is a highly complex electrical circuit, which must be kept in good working order to function effectively. The Qi energy moves in cycles from one meridian to the next every two hours. If the circuit breaks down the result is illness.
In TCM health is achieved by maintaining a balanced state in the body. Disease is due to an internal imbalance of yin and yang, which leads to blockage in the flow of Qi energy along the meridian pathways.
It is essential for Qi, like blood needs to circulate in a continuous and unobstructed manner for the health of mind and body. There are acupuncture points along the meridians. These points allow entry into the acupuncture meridians and are gateways to influence, redirect, increase, or decrease body’s vital energy and blood to correct body imbalances. Acupuncture utilizes thin needles to activate these energy gateways.
Emma Suttie, D.Ac, tells us that organs are categorized as either Yin or Yang in TMC. Yin organs produce, transform, regulate and store the body’s fundamental substances: Qi, Blood and body fluids. Typically Yin organs are not empty cavities. They have a function and include the Heart, Liver, Spleen, Lungs and Kidneys. Yang organs are empty cavities that have a connection to the outside of the body and are mainly responsible for digestion and the transmitting of nutrients to the body. Yang organs include the Gallbladder, Stomach, Small Intestine, Large Intestine, Bladder and San Jiao (Triple Burner).
There is not one western scientific theory that can collectively explain all of the physiological effects of Acupuncture. Acupuncture has a variety of therapeutic effects on the body and the therapeutic action varies based on the nature of the pathology. It seems that acupuncture primarily produces its effects through the nervous system. For example regulation of the nervous system activates pain-killing biochemicals such as endorphins and immune system cells at specific sites in the body.
Research indicates that acupuncture alters brain chemistry through the release of neurotransmitters and neuro-hormones. These brain chemicals affect the central nervous system functions related to sensation, immune reactions, and the processes that regulate blood pressure, blood flow, and body temperature.
In TCM the gallbladder is a Yang organ while the Liver, it’s organ partner, is Yin. Not only does the gallbladder store and excretes bile, it governs decision-making and planning, controls the sinews, and effects dreams. At a deep emotional level, the gallbladder is responsible for passion for life, inspiration, action and assertiveness. If we experience a gallbladder imbalance, we may have difficulty being assertive, making decisions or following through. We may lack a sense of passion, feel timid, or feel uninspired. When the gallbladder is balanced, its energy flows freely, and we are happy, healthy, assertive and passionate.
The gallbladder is the only Yang organ that does not have direct contact with food and drink, or a direct connection to the outside of the body. The gallbladder receives bile from the Liver and stores it until needed in the digestive process. In TCM gallbladder is regulated by the energy of the Liver, or Liver Qi when it releases bile. If the relationship between gallbladder and liver is impaired, digestion is adversely effected. Problems like vomiting, regurgitation, belching and hiccups are symptoms of rebellious Stomach Qi.
In ancient China, the organs were never removed this belief is continued in TCM today. For the patient is with gallbladder problems, the TCM practitioner explores dietary options, herbs, acupuncture, and possibly cleanses. Surgery is considered a last resort.
Suttie explains there are two of the things that affect the gallbladder the most, diet and other is stress. In TCM each organ is associated with an emotion and the liver/gallbladder’s emotion is anger. In TCM philosophy having an healthy emotional life is as important to our health as eating well, getting enough sleep and keeping your Qi strong (immune system) so you are able to fight off pathogens.
Anger affects the liver/gallbladder in two ways: 1. If you repress anger, hold it in and never express it, this imbalance will hurt the liver/gallbladder and lead to disease. 2. Unusual levels of life stress (a traumatic event, death, an illness, breakup of a relationship, work stress), and/or unhealthy eating (lots of greasy, fatty, rich or spicy foods).
Eventually, the Liver/Gallbladder will become impaired and these stresses may cause an excess of anger, which will manifest symptoms like red face and eyes, irritability, angry outbursts, ringing in the ears, and migraines.
So, how do you keep your Gallbladder healthy and happy?
1.Avoid Greasy, Fatty, Rich or Spicy Foods---keep intake of these foods to a minimum and not overload your Gallbladder. Sharp abdominal pains after eating these types of foods indicate to Gallbladder stones and other problems.
2. Express Emotions Freely---any stagnation or blockage causes disease and pain so it is important to have a healthy emotional life express what you are feeling instead of letting it build up. Emotions specific to Gallbladder are anger, frustration, and resentment, etc. Depression, which is considered anger turned inward, also points to a gallbladder imbalance.
3. Eat Foods Grown Locally and in Season---this is the way we are designed to eat. Our digestive systems evolved to digest the foods that people ate when we left our nomadic roots and start farming. Historically, people only ate local foods that were in season. Within the TCM philosophy we are overloading our digestion with too many kinds of foods at all times of the year.
4. Exercise. Keep Moving---because the gallbladder meridian runs bilaterally along the sides of the body, any exercise that stimulates the sides of the body helps the flow of Qi and helps remove any blockages in the gallbladder organ and meridian. Side stretches are ideal. Movement is an essential aspect of keeping Qi flowing.
5. Be Kind to Your Gallbladder in the Spring---spring is the season related to the gallbladder, and liver. It is important to give the gallbladder and liver a rest from caffeine, alcohol and other intoxicants during this time. You may cleanse these organs by drinking lots of water and eating fresh greens.
6. Know What Time It Is---in TCM every organ has 2 hours out of every 12 where it’s Qi is at a peak and gallbladder energy is most abundant between 11pm-1am. At this time refrain from drinking alcohol or other intoxicants and rest the body as much as possible during these two hours.
Foods that are beneficial to the Gallbladder:
Broccoli
Rocket
Beetroot
Oranges
Jasmine tea
Green tea
Radishes
Basil
Garlic
Cayenne (this may seem contradictory, but Cayenne is very moving for Qi. Just remember, moderation!)
Dill
Chive
Cardamom
Lemon
Dandelion root
Licorice root
Cumquat
Grapefruit
Kale
Carrot
Celery
Peppermint tea
Chrysanthemum tea
Tea with orange peel
Foods to avoid: Deep fried food, Alcohol, Spicy foods (moderation is important!), Foods that are considered “Hot” in TCM are lamb, beef, and curry.
https://www.chinesemedicineliving.com/acupuncture/healing-the-gallbladder-with-traditional-chinese-medicine/
http://www.howdoesacupuncturework.com/category/traditional-chinese-medicine/
Wednesday, April 27, 2016
Saturday, April 9, 2016
The Kitchen Garden
When I picture the Colonial United States, I see New England with its small square wooden houses, kitchen gardens, and fruit and nut trees. The original British colonists, of the 1600’s, built medieval style timber-frame homes in the English tradition. The colonists used whatever materials they could find. Typically, the house called “Saltbox Colonial” was wood frame with a sloping, shed-like roof to cast off winter snow. Each home was surrounded by a yard with the kitchen garden as the centerpiece.
The colony settlers arrived in the New World in search of good, arable farmland. The kitchen garden plot represented a reliable supply of food for the family. To the early Americans, household security and economic independence were often an elusive dream for them in the Old World.
As the United States changed from an agrarian republic to an industrialized society in the 19th century, kitchen gardens lost their prominence in the household economy. The kitchen garden has remained an important element in the American home culture. During the First and Second World Wars “Victory gardens” became a mainstay in a time of food rationing. Now the kitchen garden has remerged as a symbol of the “good life,” the American work ethic and a new appreciation for heirloom vegetables and biodiversity.
Carole Turner, in her book Kitchen Gardens: Beyond the Vegetable Patch (2001) tells us the difference between a vegetable garden and kitchen garden is that "a kitchen garden has style." She advocates that the garden can be made in a variety of styles and patterns, which includes plenty of flowers among the edibles. Today’s kitchen garden can be laid out as a thing of beauty where compatible planting creates greater yield while limiting pesticide use.
The 17th Century Colonial kitchen garden was raised, rectangular gardens found just outside the home. Many of the garden seeds and sprouts were brought from the Old World. The beds were intensely cultivated and narrow enough to be tended from either side. The garden was filled with plants for medicine, food and seasoning where each plant was valued for its usefulness. Many flowers and herbs, such as Nasturtium and Calendula, are also found in today’s kitchen garden.
The colonial household food was processed from raw goods that the colonists themselves manufactured. Colonial gardens during this time were an important source of fruits and vegetables as well as staple items such as grain, medicinal and culinary herbs and honey from bees, molasses from sugar cane or sugar beets or syrup from maple trees.
Colonial gardeners chose herbs and flowers such as lavender, pinks, roses, violets, rosemary, sweet marjoram, mint and sage as well as vegetables such as beans, peas, squash, cabbage and pumpkins, root vegetables such as carrots, potatoes and onions and native grapes such as muscadine. Often a separate section of the garden was set-aside as an orchard.
The following medicinal plants were often found in the kitchen garden.
Horehound, Marrubium vulgare, is used as expectorants and tonics. It is considered remedy for chronic cough, asthma, and some cases of consumption.
Angelica, Angelica archangelica. A tea can be made from the dried young leaves, roots, seeds and stems, and used to aid in bronchial problems, to relieve colds and to calm the nerves. The stalks can be chewed to help in digestion. The stems can be boiled and used as flavorings for Christmas puddings, candies and other desserts. An extract called Angelica is made from the roots and seeds and is used to flavor liqueurs such as Benedictine.
Winter Savory, Satureia Montana, and Summer Savory were used medicinally as a diuretic, antiseptic and to relieve the pain of bee and wasp stings. Savory is also used as a flavoring for pork, soups, stuffing and beans, and to mask unpleasant odors of vegetables such as cabbage.
Lady's Mantle, Alchemilla vulgaris. The flowering tops were used medicinally by the colonists for women's complaints and the dried leaves, which contain tannin, were used to stop bleeding.
Sage, Salvia officinalis. In ancient times, sage was thought to improve mental disorders, digestion and to aid in lengthening life and as an aid in conception. Native Americans mixed sage with bear grease to make a salve to treat sore throats and to help with snakebites.
Hyssop, Hyssopus officinalis, was considered a sacred herb and was prescribed to aid in pleurisy, bronchitis, and as a gargle for sore throats and as an aid in rheumatism. The ground leaves have a camphor-like scent and were made into poultices to help heal wounds, while the essential oil is used for flavoring liqueurs, in bitters and in perfumes.
Calendula, Pot marigold, Calendula officinalis. Calendulas relieve scorpion bites, to stop bleeding and promote healing. An ointment made from the blossoms was used as a dressing for wounds, and to relieve the pain from bee and wasp stings. It was also useful in curing various ailments such as fevers and digestive problems. The blossoms may be used for food coloring. The petals can be added to salads, or for flavoring in soups, dumplings, puddings and wine.
Oregano, Wild Marjoram, Originanum vulgare has been used to treat upset stomach, consumption, scurvy, jaundice, and to relieve toothaches, swellings and headaches.
Nasturtium, Indian Cress, Tropaeolum majus leaves and flowers have a peppery flavor and are eaten in salads. The leaves are most tender before flowering. The pickled flower buds could be used as a substitute for capers.
Borage, Bee Bread, Borago officinalis. The leaves were used to give a feeling of well-being and a source of courage and an infusion of borage flowers could be used for fevers, bronchitis, and diarrhea and as diuretic. The fresh flowers can be candied or floated in drinks.
Tansy, Fernleaf Tansy, Tanacetum vulgare, Tanacetum crispum. Fernleaf Tansy is useful for the treatment of round worms and as an aid to digestion. Tansy was often hung in medieval England and colonial kitchens to repel mosquitoes, flies and ants.
Spearmint, Mentha spicata. The mints have been used since early times to purify the breath and used in bath water as a general restorative. Tea from spearmint relieves nausea and induced sweating. The oil from the spearmint was used in making spearmint gum, candy and toothpaste.
Violet, Sweet Violet, viola odorata. The violet, one of the most fragrant flowers, has been used in potpourris and sachets to induce sleep and moderate anger. The oil is used in making perfumes. The flowers can be candied, used to decorate cakes, or floated in drinks.
Clove Pink, Gilly flower, Border Carnation, Dianthus caryophyllus. The attractive flowers can be used to flavor wine and ale, syrups, sauces, jams, and as a substitute for cloves in potpourri.
Today designing a colonial period garden is popular among gardeners who want to preserve heritage plants and enjoy the art of gardening. Gardeners who plant colonial gardens not only supply food for their table but also recreate a bit of history.
Edible landscaping is a technique of using vegetables, herbs and flowers in the garden to perform the multiple purposes for food, flavor and ornamental appearance. Mixing edible crops with grouping veggies, herbs and flowers creates interesting textures and colors in the garden. Not only do mixing vegetables and herbs with flowers create year-round interest, companion planting can repel pests. Certain vegetables, such as onions can help deter aphid attacks on plants like roses, marigolds have the same effect and work well with tomato plants fending off snails, while petunias with beans can repel bean beetles.
Herbs mixed with vegetables and flowers can increase garden produce. Flowers increase nectar production that attracts beneficial insects and pollinators. Like the early colonists, today’s gardener needs to choose a mix of plants that are locally available and hardy specimens. We have accounts of the plantings in colonial gardens from letters, published diaries and from historical preservation societies.
Other excellent plants for today’s kitchen garden include: aloe vera, marshmallow, burdock, pot marigold, gotu kola, chamomile, globe artichoke, wild yam, siberian ginseng, or yellow gentian. The careful gardener researches the soil conditions, light requirements, available water, and growing session length before choosing plants for the kitchen garden.
https://www.nps.gov/rowi/learn/historyculture/colonial-kitchen-garden.htm
http://exhibits.mannlib.cornell.edu/kitchengardens/intro.htm
http://www.gardeningknowhow.com/special/spaces/colonial-garden-plants.htm
http://www.ehow.com/how_7632910_plant-colonial-garden.html
http://arnoldia.arboretum.harvard.edu/pdf/articles/1735.pdf
http://theimperfectgardener.com/colonial-gardeners-were-a-resourceful-bunch/
http://odyb.net/discoveries/27-medicinal-plants-worth-your-garden-space/
The colony settlers arrived in the New World in search of good, arable farmland. The kitchen garden plot represented a reliable supply of food for the family. To the early Americans, household security and economic independence were often an elusive dream for them in the Old World.
As the United States changed from an agrarian republic to an industrialized society in the 19th century, kitchen gardens lost their prominence in the household economy. The kitchen garden has remained an important element in the American home culture. During the First and Second World Wars “Victory gardens” became a mainstay in a time of food rationing. Now the kitchen garden has remerged as a symbol of the “good life,” the American work ethic and a new appreciation for heirloom vegetables and biodiversity.
Carole Turner, in her book Kitchen Gardens: Beyond the Vegetable Patch (2001) tells us the difference between a vegetable garden and kitchen garden is that "a kitchen garden has style." She advocates that the garden can be made in a variety of styles and patterns, which includes plenty of flowers among the edibles. Today’s kitchen garden can be laid out as a thing of beauty where compatible planting creates greater yield while limiting pesticide use.
The 17th Century Colonial kitchen garden was raised, rectangular gardens found just outside the home. Many of the garden seeds and sprouts were brought from the Old World. The beds were intensely cultivated and narrow enough to be tended from either side. The garden was filled with plants for medicine, food and seasoning where each plant was valued for its usefulness. Many flowers and herbs, such as Nasturtium and Calendula, are also found in today’s kitchen garden.
The colonial household food was processed from raw goods that the colonists themselves manufactured. Colonial gardens during this time were an important source of fruits and vegetables as well as staple items such as grain, medicinal and culinary herbs and honey from bees, molasses from sugar cane or sugar beets or syrup from maple trees.
Colonial gardeners chose herbs and flowers such as lavender, pinks, roses, violets, rosemary, sweet marjoram, mint and sage as well as vegetables such as beans, peas, squash, cabbage and pumpkins, root vegetables such as carrots, potatoes and onions and native grapes such as muscadine. Often a separate section of the garden was set-aside as an orchard.
The following medicinal plants were often found in the kitchen garden.
Horehound, Marrubium vulgare, is used as expectorants and tonics. It is considered remedy for chronic cough, asthma, and some cases of consumption.
Angelica, Angelica archangelica. A tea can be made from the dried young leaves, roots, seeds and stems, and used to aid in bronchial problems, to relieve colds and to calm the nerves. The stalks can be chewed to help in digestion. The stems can be boiled and used as flavorings for Christmas puddings, candies and other desserts. An extract called Angelica is made from the roots and seeds and is used to flavor liqueurs such as Benedictine.
Winter Savory, Satureia Montana, and Summer Savory were used medicinally as a diuretic, antiseptic and to relieve the pain of bee and wasp stings. Savory is also used as a flavoring for pork, soups, stuffing and beans, and to mask unpleasant odors of vegetables such as cabbage.
Lady's Mantle, Alchemilla vulgaris. The flowering tops were used medicinally by the colonists for women's complaints and the dried leaves, which contain tannin, were used to stop bleeding.
Sage, Salvia officinalis. In ancient times, sage was thought to improve mental disorders, digestion and to aid in lengthening life and as an aid in conception. Native Americans mixed sage with bear grease to make a salve to treat sore throats and to help with snakebites.
Hyssop, Hyssopus officinalis, was considered a sacred herb and was prescribed to aid in pleurisy, bronchitis, and as a gargle for sore throats and as an aid in rheumatism. The ground leaves have a camphor-like scent and were made into poultices to help heal wounds, while the essential oil is used for flavoring liqueurs, in bitters and in perfumes.
Calendula, Pot marigold, Calendula officinalis. Calendulas relieve scorpion bites, to stop bleeding and promote healing. An ointment made from the blossoms was used as a dressing for wounds, and to relieve the pain from bee and wasp stings. It was also useful in curing various ailments such as fevers and digestive problems. The blossoms may be used for food coloring. The petals can be added to salads, or for flavoring in soups, dumplings, puddings and wine.
Oregano, Wild Marjoram, Originanum vulgare has been used to treat upset stomach, consumption, scurvy, jaundice, and to relieve toothaches, swellings and headaches.
Nasturtium, Indian Cress, Tropaeolum majus leaves and flowers have a peppery flavor and are eaten in salads. The leaves are most tender before flowering. The pickled flower buds could be used as a substitute for capers.
Borage, Bee Bread, Borago officinalis. The leaves were used to give a feeling of well-being and a source of courage and an infusion of borage flowers could be used for fevers, bronchitis, and diarrhea and as diuretic. The fresh flowers can be candied or floated in drinks.
Tansy, Fernleaf Tansy, Tanacetum vulgare, Tanacetum crispum. Fernleaf Tansy is useful for the treatment of round worms and as an aid to digestion. Tansy was often hung in medieval England and colonial kitchens to repel mosquitoes, flies and ants.
Spearmint, Mentha spicata. The mints have been used since early times to purify the breath and used in bath water as a general restorative. Tea from spearmint relieves nausea and induced sweating. The oil from the spearmint was used in making spearmint gum, candy and toothpaste.
Violet, Sweet Violet, viola odorata. The violet, one of the most fragrant flowers, has been used in potpourris and sachets to induce sleep and moderate anger. The oil is used in making perfumes. The flowers can be candied, used to decorate cakes, or floated in drinks.
Clove Pink, Gilly flower, Border Carnation, Dianthus caryophyllus. The attractive flowers can be used to flavor wine and ale, syrups, sauces, jams, and as a substitute for cloves in potpourri.
Today designing a colonial period garden is popular among gardeners who want to preserve heritage plants and enjoy the art of gardening. Gardeners who plant colonial gardens not only supply food for their table but also recreate a bit of history.
Edible landscaping is a technique of using vegetables, herbs and flowers in the garden to perform the multiple purposes for food, flavor and ornamental appearance. Mixing edible crops with grouping veggies, herbs and flowers creates interesting textures and colors in the garden. Not only do mixing vegetables and herbs with flowers create year-round interest, companion planting can repel pests. Certain vegetables, such as onions can help deter aphid attacks on plants like roses, marigolds have the same effect and work well with tomato plants fending off snails, while petunias with beans can repel bean beetles.
Herbs mixed with vegetables and flowers can increase garden produce. Flowers increase nectar production that attracts beneficial insects and pollinators. Like the early colonists, today’s gardener needs to choose a mix of plants that are locally available and hardy specimens. We have accounts of the plantings in colonial gardens from letters, published diaries and from historical preservation societies.
Other excellent plants for today’s kitchen garden include: aloe vera, marshmallow, burdock, pot marigold, gotu kola, chamomile, globe artichoke, wild yam, siberian ginseng, or yellow gentian. The careful gardener researches the soil conditions, light requirements, available water, and growing session length before choosing plants for the kitchen garden.
https://www.nps.gov/rowi/learn/historyculture/colonial-kitchen-garden.htm
http://exhibits.mannlib.cornell.edu/kitchengardens/intro.htm
http://www.gardeningknowhow.com/special/spaces/colonial-garden-plants.htm
http://www.ehow.com/how_7632910_plant-colonial-garden.html
http://arnoldia.arboretum.harvard.edu/pdf/articles/1735.pdf
http://theimperfectgardener.com/colonial-gardeners-were-a-resourceful-bunch/
http://odyb.net/discoveries/27-medicinal-plants-worth-your-garden-space/
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