Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 The ideas inherent in biochemistry and pharmacology are complementary to CM data methods, but I should point out that the Chinese medical literature does deal with the qualititative issues you describe. For example, in Li Shih-zhen's Ben cao gang mu, various types of water and their medicinal effects are described, in the section shui bu. " This section is divided into tian shui/sky waters (thirteen kinds), and tu shui/earth waters, thirty kinds. Sky waters in clude rain and dew, earth waters natural waters from seas, rivers, spring, and wells. " (quoted from chapter seven in Elizabeth Hsu's compilation, " Innovation in " , " The Ben cao gang mu of Li Shizhen " by Georges Metailie). We could easily categorize free-range and commercial meats in the same manner, using the information Todd has provided below. For an interesting perspective on the socio-political ramifications of corporate agribusiness and GMF's, see the NY Times magazine, Sunday 1/6/02 interview with Juan Bove, a French farmer who spearheaded the anti-MacDonalds movement in France. On Sunday, January 6, 2002, at 01:46 PM, > Here is an example of information useful to the practice of CM that I > believe can only be gleaned from a knowledge of biochemistry. Many > practitioners recommend the consumption of animal products, especially > meat, to their blood and yin xu patients. Beef is a good food source > of yin essences ... in theory. However modern animal husbandry has a > dramatic effect on the alteration of the fat composition of beef. Beef > raised on vegetarian feed and pasture has a fat content that is similar > to game and fish. This fat content is high in a type of fat that > decreases inflammation in lab animals. Modern commercial beef is high > in a type of fat that promotes inflammation in lab animals. Thus, the > TCM qualities of commercial meat would be decidedly different than free > range meat. A substance that produces inflammation is not only not > desirable at all, it certainly is different than one than inhibits it. > In modern naturopathic medicine, food induced chronic inflammation is > associated with a wide range of diseases. In TCM, yin xu may present > with chronic inflammation. So to prescribe beef without qualifying > free range may have untoward results. Now perhaps one could discern > the skewed quality of commercial beef via taste or observation of > effects. But we know for sure from biochemistry that something is > awry. Just as surely as ma huang that is low in ephedrine has little > effect on asthma. > > -- > Chinese Herbs > > FAX: > > > > Chinese Herbal Medicine, a voluntary organization of licensed > healthcare practitioners, matriculated students and postgraduate > academics specializing in Chinese Herbal Medicine, provides a variety > of professional services, including board approved online continuing > education. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2007 Report Share Posted June 29, 2007 Great article, her books are great too. :-)Cyndi In a message dated 6/27/2007 5:30:02 A.M. Pacific Daylight Time, barbara3 writes: Hi All, Anyone who has any doubts about fats can read a free book on line by Mary Enig PhD "The Skinny on Fats". She studied fats for over 30 years and she knows her stuff. http://www.westonaprice.org/knowyourfats/skinny.html Barbara See what's free at AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2009 Report Share Posted May 8, 2009 what percentage of our calories shd come from fats? Quote Link to comment Share on other sites More sharing options...
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