Dec 16

Grapefruit, it does a body good!

Food, Health and fitness No Comments »


Grapefruit, a power food that boosts liver enzymes that clear out carcinogens.

I was interested to find out that grapefruit is not only a excellent source of vitamin C, but this fruit also helps eliminate toxins including carcinogens. Below is an explanation from The World’s Healthiest Foods of how grapefruit helps our liver do this important work.

Grapefruit Boosts Liver Enzymes That Clear Out Carcinogens

“Grapefruit juice significantly increases the production and activity of liver detoxification enzymes responsible for preparing toxic compounds for elimination from the body.

The liver clears out toxins, including carcinogens, using a two step process called Phase I and Phase II detoxification. In the first part of this process, Phase I, enzymes belonging to the cytochrome P450 family, work on the toxin to make it more attractive to enzymes involved in the second part of the process, Phase II. Unfortunately, the action of Phase I enzymes often renders the toxin not only more attractive to Phase II enzymes, but even more dangerous, and some foods contain compounds that only increase the activity of Phase I without also turning up Phase II.

Grapefruit increases the activity not only of the Phase I enzyme CYP1A1, but also that of NAD(P)H:quinone reductase 1, a Phase II detoxification enzyme that protects cells against oxidative stress and toxic quinones.

The end result: grapefruit works in both Phase I and Phase II to enhance the liver’s ability to remove cancer-causing toxins.”

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Dec 07

Amazing herbal dishes for the holidays

Alternative therapies, DAAN, Food No Comments »

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Susan Yen
L.Ac

Those who are not used to Chinese herbs often complain of its distinctive flavors. Hence, many wonder how it is possible to make savory everyday dishes using Chinese herbs. Generally speaking, herbs used in cooking tend to be fruit or root based, like chicken soup with ginseng and lycium berry. The reason is because they have a natural sweetness and when used fresh, they are actually quite bland.

During the winter months, Chinese like to fend off the cold by cooking with warming or tonifying herbs. A particular favorite is Shi Quan Da Bu, this name loosely translates to “ten complete” formulation. As the name suggests it consists of ten herbs, five boost the qi (energy) and five tonify the blood. This is an easy and delicious soup to make. Simply throw in the ten dried herbs and some chicken legs or whole chicken into a pot, add 8-10 cups of water and cook for 2 hours under mild heat. An even simpler way is to throw herbs, chicken and water into a slow cooker/crock pot and let it cook for couple of hours, and you’ll end up with body warming herbal chicken soup.

Nov 14

Healthy hair means a healthy you

Food, Health and fitness, Men's health, Women's Health No Comments »

Susan Yen L.Ac

Now days, thinning or receding hairline is not a privilege reserved only for the middle-aged or retirees. Many young women limit their food intake to attain a pencil-like stature, whereas young men pile on the protein drinks and meat to beef up their muscle mass. This type of one-sided dietary habit is often a main culprit towards thinning hair and poor skin growth.

When caloric intake is very limited for periods of time, our body would ensure the limited fuel goes to our vital organs first and aesthetics of beautiful skin and hair would be of the least concern, since it is not vital for survival. In addition to eating balanced meals, taking blood and yin restoring herbs such as Dong Gui, He Shou Wu and black sesame would help to invigorate skin and hair producing cells.

For those carnivores that do not eat vegetables or fruits are doing themselves disservice because the fibers make sure the digestive tracks are swept clean and the arteries are free from clogging up. Without this cleaning action, the gunk inside will manifest itself onto the outside with such irritants as acne, oily skin and easy to fall out hair.

Nov 10

Ginger Tea

DAAN, Food, Tea No Comments »

Susan Yen L.Ac

As young tender ginger matures, its golden hue skin will gradually darken and lose its sheen. Its fibers will become tough and coarse as its juice dry up. (It looks like a deflated balloon.) Even at its late stage, ginger is best used as a warming agent, for it has become very spicy. There are people who put these much matured ginger in bath water, to further enhance their circulation. (This is not recommended for those who have allergy/sensitive skin.)

For those who often feel cold, the spiciness of these matured gingers is a great way to warm the body. Just boil it in broth or tea for about five minutes or, one can even add another dimension to hot chocolate with some matured ginger. Simply boil matured ginger (preferably sliced) in half cup of water, let it boil for 5 minutes and then stir in with hot chocolate. This tasty drink is recommended for women who get cramps and lack of energy during menstrual period.

Nov 06

Ginger- not just for sushi anymore!

Alternative therapies, DAAN, Food No Comments »

Susan Yen L.Ac

Ginger is a staple ingredient in a Chinese family’s kitchen. It can be eaten in its raw form, boiled in soups and teas, sauteed with meats and vegetables, steamed with seafood, and even pickled.

With this wide range of uses, an even more amazing fact about ginseng is that from its freshly picked root to its dried up weeks old form, every stage has its own particular useto enhance its distinct flavor at that moment. Due to its spicy property, it can be used to get rid of gamy or fishy smells in meats and seafood, promote appetite, and it also contains antibacterial properties.

Ginger tea has been used to help with hangovers because its fragrance and spicy properties aid the movement of the stomach qi, thereby help to settle upset stomach. One of the spices used in Indian chai is ginger. It is used for this reason as well as to neutralize the cold property of tea leaf itself.

Young fresh ginger is often pickled because the skin is thin enough to easily absorb the pickle juice (usually a combination of vinegar and sugar), and its fibers are still soft enough to be eaten.

Pickled ginger is mostly paired with sushi or sashimi because it’s faint spicy and sour taste (from the vinegar) helps to induce appetite and acts as a palate cleanser.

Other than raw seafood, pickled ginger can also be used in porridge (whether it is vegetable-, meat-, or seafood-based). This is an especially great dish for people who have poor digestion or are recovering from an ailment.

To make a delicious and soothing porridge, first, boil cooked rice in twice amount of either water or soup stock. (For example, 1 cup of rice add 2 cups of water/stock.) Once the rice is cooked to a soggy and broken down state, add one more cup of water or stock, and when it starts to boil, throw in the vegetables, meats, or seafood of your choice. When the raw ingredients are cooked through, turn the heat off and add about a teaspoon pickled ginger into the pot.

Make sure to stir occasionally so rice does not stick to the bottom of the pot and also turn down the heat or add a little bit of water when it looks about to boil over. Bon appetite.

Nov 01

The spice of life

Food, Health and fitness No Comments »

Photo by sudhamsu

Photo by sudhamsu

Spices don’t just make food taste good. The health benefits of spices are increasingly being recognized.

It turns out that a pinch of red pepper or dash of curry powder not only turns up the heat to boost flavors in dishes, but it also can add a helping of health benefits, too.

Nutrition research supports new reasons to season dishes with herbs and spices including cinnamon, ginger, oregano, red pepper and yellow curry powder. Blueberries, pomegranates and other deeply colored fruits may be famous for their high antioxidant content; but it turns out that some spices rank really high, too.

One teaspoon of cinnamon has the disease fighting antioxidant power of a full cup of pomegranate juice or half cup of blueberries. The specific kind of antioxidant compounds found in cinnamon called polyphenols have been shown to help regulate blood sugar levels and fight inflammation which can increase risk for heart disease and diabetes.

Feel even better about the cinnamon sprinkled on your oatmeal? But don’t try to use this spicy news to help justify downing one of those huge cinnamon buns at the mall. Controlling total fat and calories in your diet still reigns supreme as the most important rule in good nutrition. With that in mind, it’s interesting to note that spices might come to rescue there, too.

Red Chile Pepper gets heat from a powerful antioxidant compound called capsaicin. Spicing up your meal with red pepper flakes or hot chile sauces may also help increase satiety so you eat less. Other studies found red peppers, even milder sweet red peppers, boost your metabolism so you burn a few more calories. Other studies suggest that some seasonings such as cayenne pepper, chili powder and paprika may help curb hunger pangs and boost the metabolism, making it a bit easier to stick to a weight control diet.

Oct 27

Wake up with cinnamon

DAAN, Food, General, Uncategorized No Comments »

Susan Yen L.Ac
Eating with the season-Cinnamon

Thanks to recent celebrity health gurus’ endorsements, cinnamon has been rebranded as the new “good for everything” herb. It is quite versatile in usage, as it can be found in entrees as well as in desserts. However, the abundance of this herb in the breakfast menu is not without a reason.

In TCM (Traditional Chinese Medicine), “cinnamonum cassia” is classified as having hot, spicy properties that moves along the heart, spleen, kidney and liver meridians. (Please note here, we are talking about “Rou Gui”, the older, thicker tree branch bark portion of the herb, not the younger version, “Gui Zhi”.)

As in the morning when the temperature is lower and our circulation not the best from lying in bed during our nights rest, cinnamon acts like the hot shower in the morning, waking up your system by transmitting its warmth through the meridians it corresponds to. Hence don’t forget to sprinkle the cinnamon in your breakfast especially on those frosty mornings!

Oct 27

Frittilariae with cooling property

DAAN, Food, General, Herbs, Uncategorized No Comments »

Susan Yen L.Ac
A simple and tasty sweet treat-Pear Frittilariae

Pear, frittilariae steamed with rock sugar is perhaps one of the tastiest desserts with medicinal use. Pear, with its abundant juice and cooling effect combined with frittilariae, a small pearl like bulb root that does wonders for both dry cough and getting rid of phlegm. Rock sugar has slight lung organ lubricating properties and can neutralize the slight stringent taste of frittilariae. Frittilariae is optional for those who do not have phlegm.

To prepare, peel the skin of an Asian pear, decore (make sure don’t cut all the way through the pear), and fill the hole with pounded frittilariae, rock sugar and water.
The ratio between frittilariae and rock sugar is adjusted depending on taste. Usually it is 1-tablespoon frittilariae to 1/2-teaspoon rock sugar ratio, and adds the water to the top of the hole. For a Martha Stewart-ish presentation, make sure you keep the top so you can use it as a lid.

After steaming the pear for about an hour, the frittilariae combination is incorporated with the pear surrounding, and the pear should be soft enough that you can scoop the middle of the pear with a spoon. This autumn dessert should be eaten warm.

Oct 24

Eating with the seasons – “pear water” for respiratory relief

DAAN, Food, Respiratory System No Comments »

PearThe idea of using food as a main source of healing and nourishing the body is an intricate part of the Traditional Chinese Medicine philosophy.

Pear is a fruit that signals the advent of autumn. Other than eating the fruit itself, Chinese mothers would often prepare “pear water” for their kids to drink. The idea is to minimize dryness of upper respiratory system and help prevent scratchy throats and dry nostrils. To make pear water, simply slice 1-2 Asian pears (no skin), and boil them with 5-7 cups of water for 15 minutes. It tastes like slightly sweetened fragrant water.

In addition of being a thirst quenching fruit, pear also has a cooling effect.

A very common food pairing that comes to mind is duck and pear, a classic warm and cool property food pairing. The enzymes in pear help to break down the meat protein and its refreshing taste compliments the gaminess of the duck.

Oct 18

Healing porridge

Alternative therapies, Food No Comments »

What you eat is a critical component of your health. With that in mind, here are some recipes for porridge that will help you stay well:

Rice porridge with mussels and oysters

Boil 50g of mussels 50g of oysters and 100g of gạo tẻ (ordinary rice) with water until it becomes rice gruel. Serve twice every day for treating stroke, high blood pressure, headache, dizziness and liver disease.

Rice porridge with hoa cúc (chrysanthemum)

Remove the flowers’ pedicles, desiccate and grind them. Boil 100g of ordinary rice until it becomes rice porridge. Pour and stir 15g of chrysanthemum powder for a few minutes until it is well cooked. Serve in the morning and evening. Or wash fresh chrysanthemum seeds with water and shred. Then cook them with 100g of ordinary rice in boiling water and simmer until it attains porridge consistency. This dish is suitable for people who have high blood pressure, headache and dizziness. However, elderly people with spleen problems or diabetes should not have this.

Rice porridge with hoàng kỳ and cinnamon

Simmer 15g of hoàng kỳ (astragalus, which is called huang qi in traditional Chinese medicine, is the root of astragalus membranaceus plant), 15g of dried bạch thược (white root of common peony), 15g of cinnamon and 15g of fresh ginger in two bowls of water, simmer, then keep its water and take out residue. Boil 100g of ordinary rice and four táo tàu (black jujubes) with water until it becomes rice gruel. Add the herbal mixture and stir. Serve once every day to treat the aftereffects of apoplexy, especially resulting in the paralysis of arms and legs.

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To cook porridge, pour water at a much higher level than the rice in the container and cook it on low flame until it attains the needed consistency (for approximately half an hour).

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