Chinese Herbs: September 2009 Archives

As Yogi Berra so famously said, "It's déjà vu all over again."  While yet again researching Vitamin D ~ I stumbled upon a report singing the praises of the spice Turmeric. It reported that Turmeric ~ in combination with vitamin D ~ helps fight Alzheimer's disease and obesity (by suppressing growth of fatty tissue). Researchers have been examining the anti-inflammatory properties of Turmeric for many years.
Turmeric is made from the roots of a plant in the Ginger family (Curcuma longa) and is known as Jiang Huang in Chinese Herbal Medicine.   For the details on this versatile healing botanical, I would like to quote Registered Herbalist David Winston, RH (AHG), a founding member of the American Herbalists Guild and author of "Adaptogens: Herbs for Strength, Stamina and Stress Relief".

MULTIPLE HEALING BENEFITS  ~
Winston writes that Turmeric has a wide variety of healing abilities...
* Powerful anti-inflammatory components safely reduce the pain and swelling of arthritis, carpal tunnel syndrome, bursitis and tendonitis.
*Anti-inflammatory benefits also extend to gastrointestinal (GI) problems, such as gastric ulcers, irritable bowel syndrome and ulcerative colitis.
* Potent antioxidants help squelch unstable oxygen molecules that can otherwise run amok, damaging cells and opening the door to dangerous diseases, such as cancer. 
* Curcumin, an active compound of Turmeric, has been shown to modify more than 250 oncogenes and processes that trigger cancer tumorigenesis, proliferation and metastasis.
*Turmeric helps curb excessive immune responses that characterize conditions such as allergies, asthma and possibly even multiple sclerosis and Alzheimer's disease, where (in animal studies) Curcumin appears to inhibit development of amyloid plaques.
* Studies suggest a still wider range of healing benefits, such as lowering cholesterol, preventing atherosclerosis and protecting the liver against chemicals and viral damage.

TURMERIC OR CURCUMIN?

Don't confuse Turmeric with its most well-known active compound, Curcumin. Turmeric contains a variety of inflammation-fighting compounds known as curcuminoids ~ the most widely known and extensively studied of which is Curcumin.
Importantly, large doses of Curcumin can cause gastric upset, while the herb Turmeric contains a number of active ingredients that combine to have a gastro-protective effect.

Winston says that he prefers the herb Turmeric (commonly in capsule or tincture form) for some uses (gastritis, gastric ulcers, arthralgias)
Standardized Curcumin for others (cancer prevention and treatment, Alzheimer's prevention and treatment, and protecting the liver against hepatitis B and C). Check wth your Doctor or Practitioner regarding dosage and vendor

I fell in love with Chinese Medicine because it is so balanced. Chinese Nutrition is really about the Middle Way.  When I was in my twenties and I was searching for a cure for my migraine headaches I lived in Health Food Stores - and I researched and visited Healing Gurus around the world as I pursued my career in television.  I remember that Macrobiotics was very popular and people were constantly trying to convert me. I remember looking at many of them and thinking you have 3 hairs on your head - your skin looks gray and you're only twenty-five - so why should I listen to you ~ and yes sometimes I voiced my thoughts.  I still feel that way today ~ my hair color is still the one I was born with and my skin is holding up.  As friends and later colleagues embraced the Church of Soy ~ I just never bought into it.

Soy has become synonymous with healthy eating. Who hasn't heard of the benefits of Soy? Even Dr.Weil has jumped onto the Soy band wagon. The USDA recently approved the use of Soy in children's school lunches. But could something that sounds so healthy actually be dangerous?  Before you reach for that next bite of tofu and wash it down with some great tasting soy milk, I want to share with you ~ the Dark side of Soy.
When I was studying Oriental Medicine I discovered Sally Fallon the author of Nourishing Traditions: "The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats."  I credit her and  The Weston A. Price Foundation, Washington, DC. with much of this research and with not being afraid to voice it.

There has been a decade-long marketing campaign to gain consumer acceptance of tofu, soy milk, soy ice cream, soy cheese, soy sausage and soy derivatives, particularly soy isoflavones like genistein and diadzen, the estrogen-like compounds found in soybeans.

The propaganda that has created the Soy Sales Miracle is all the more remarkable because, the soybean was considered unfit to eat - even in Asia.  During the Chou Dynasty (1134-246 BC) apparently the soy plant was initially used in crop rotations as a method of fixing nitrogen.

The soybean did not serve as a food until the discovery of fermentation techniques, sometime during the Chou Dynasty. The first Soy foods were fermented products like tempeh, natto, miso and soy sauce.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.

Soybeans also contain hemagglutinin, a clot-promoting substance that causes red blood cells to clump together.  Trypsin inhibitors and hemagglutinin are growth inhibitors. Rats fed soy containing these antinutrients fail to grow normally.

Soy also contains goitrogens - substances that depress thyroid function.

In 1992, the Swiss health service estimated that 100 grams of soy protein provided the estrogenic equivalent of the Pill.

The claim that Soy prevents osteoporosis is considered false by many researchers given that Soy foods block calcium and cause vitamin D deficiencies.  Once again - I've been able to fit in Vitamin D.  If you learn anything,  from this blog it's to test for and then take your Vitamin D.  If Asians indeed have lower rates of osteoporosis than Westerners, it is because their diet provides plenty of vitamin D from shrimp, lard and seafood, and plenty of calcium from bone broths.

There is a very important discussion and there is much more to write about ~ so stay tuned.

Is there any more one can say about Green Tea?  Like the supplement Vitamin D which never seems to amaze me, it seems that there is always new research coming out to promote the health benefits of Green Tea.
Now researchers are reporting new evidence that Green Tea could help improve bone health. They found that the tea contains a group of chemicals that can stimulate bone formation and help slow its breakdown.  The beverage has the potential to help in the prevention and treatment of osteoporosis and other bone diseases that affect millions worldwide, the researchers suggest.

In this study, the researchers note that many scientific studies have linked tea to beneficial effects in preventing cancer, heart disease, and other conditions.  Recent studies in humans and cell cultures suggest that tea may also benefit bone health.  But few scientific studies have explored the exact chemicals in tea that might be responsible for this effect.

These scientists exposed a group of cultured bone-forming cells (osteoblasts) to three major green tea components: epigallocatechin (EGC), gallocatechin (GC), and gallocatechin gallate (GCG) for several days. They found that one in particular, EGC, boosted the activity of a key enzyme that promotes bone growth by up to 79 percent. EGC also significantly boosted levels of bone mineralization in the cells, which strengthens bones.
The scientists also showed that high concentrations of ECG blocked the activity of a type of cell (osteoclast) that breaks down or weakens bones.
The green tea components did not cause any toxic effects to the bone cells.

My personal preference is  Japanese Green Tea.
References:
1. Ping Chung Leung, et al. Effects of Tea Catechins, Epigallocatechin, Gallocatechin, and Gallocatechin Gallate, on Bone Metabolism. American Chemical Society. ACS News Service Weekly ressPac:

What is a traditional Chinese Breakfast? Many Chinese begin their day with a warm bowl of Congee, a watery rice gruel that bears a marked resemblance to porridge.  Congee can be sweet or savory; seasoned with everything from chicken to mushrooms.   Often, the meat is marinated before being added to the rice.
The word Congee (also known as Jook in Canton) comes from the Indian "Kanji", which refers to the water in which the rice has been boiled.  In parts of India today the word Congee still refers both to the boiled water and the rice dish itself.   In Chinese Food, Kenneth Lo notes that Congee serves two purposes - besides warming the body, it also takes the place of a beverage.

The weather is cooler and I thought that it might be nice to share a recipe to boost immunity.This is ideal for those suffering from exhaustion, post partum mothers or those recovering from an illness.

Congee is traditionally made by cooking 1 cup of rice with 5-6 cups of water. The pot is set on very low heat and cooked for 5-6 hours, stirring every 20-30 minutes to prevent it from sticking.
Serves 4-6
1 medium (3-5 lbs) free range chicken, (skin removed
1 cup of mixed grains (brown and wild rice)
6-8 Shitake Mushrooms, chopped
1-2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 bunch of scallions, chopped
 Sea Salt
Optional: Organic Milk- preferably Goat's Milk

In a large Soup Pot, saute 1 tablespoon of Olive Oil and Onions until they turn translucent or sweat,
Put the Chicken and Rice mix into the pot and cover with water.
Bring to a boil.
Reduce heat, cover and simmer 1-2 hours or until chicken is falling off the bones.

Remove the pan from the heat, remove and discard the chicken carcass and bones.  Shred the Chicken and return it to the Congee.

In a separate pan, saute the Shitake Mushrooms with a tablespoon of Olive Oil ~Add to the Congee.

Simmer the Congee for another 30 minutes
Add Sea Salt to taste - or add non MSG  Boullion instead.

Serve and add Scallions to individual servings
** To make a heartier soup ~ add 1/2 cup of Organic Milk or Goat's Milk during the last 30 minutes of cooking.
Enjoy ~
* This recipe is from a former classmate of mine ~ Laura Kaufman - however I have modified it slightly according to my beliefs.