The Ht/Ki axis & opening the diaphram

February 11, 2010

John,

I think this also may be related to the chemicalization of the food supply.

If you go into a typical modern Japanese market, the pickles are all

artificially colored and prepared with preservatives. The miso is chemically

prepared instead of natural fermentation.

On Feb 11, 2010, at 11:23 AM, wrote:

> The Japanese and Korean traditionally have eaten a lot of fermented pickled

> foods ( " pan-chan " in Korean) and while it's generally healthy, there has

> been a high raise in colon cancers in the last century. I read that this

> was because of a lack of fiber to eliminate all of this acidity, since the

> cultures changed to a virtually all white rice diet. In the old days,

> people were too poor to pay for white rice, which was considered a luxury

> and so ate brown rice with the bran intact (fiber). This helped eliminate

> excess acidity that would rot in the gut, creating inflammation.

>

> Miso is amazing, never heard about putting it on wounds though...

>

> K

>

> On Thu, Feb 11, 2010 at 10:46 AM, <zrosenbewrote:

>

>>

>> I have a little book, Yojokun, by Ekiken Kaibara who is cited by Georges

>> Ohsawa as one of the original pillars of what he called macrobiotics.

>> Kaibara was a Japanese physician in the 18th century who was greatly

>> influenced by Jin-Yuan medicine in China, and based his therapeutics first

>> on diet and lifestyle, only secondly on acumoxa and herbal medicine. He

>> considered himself a follower of Li Dong-yuan, founder of the spleen/stomach

>> current.

>>

>> I bought this book thirty years ago, it is long out of print, but it

>> remains an inspiration for me today. He recommends a lot of fermented foods

>> such as miso, pickles, etc. in his dietary recommendations.

>>

>> On Feb 11, 2010, at 10:38 AM, mike Bowser wrote:

>>

>>>

>>> Zev,

>>>

>>> Love them as well. My question was more about usage of our medicines

>> (acu, herbs, etc) within a historical understanding and for myself, that

>> appears to include dietary choices as well. Inclusion of this is vital for a

>> more accurate practice of CM, no? It is also important from a more modern

>> perspective of re-supplying our gut with the proper bacteria, following

>> antibiotic usage in medicine and our food supply. I know you feel that

>> classical understanding is important and would like to know if you have run

>> across much mention of fermented foods, other then fermented soybeans, has

>> made its way into the discussion of healthcare in China or Japan.

>>>

>>> Michael W. Bowser, DC, LAc

>>>

>>> To:

Chinese Medicine <Chinese Medicine%40yaho\

ogroups.com>

>>> zrosenbe <zrosenbe%40san.rr.com>

>>> Thu, 11 Feb 2010 08:43:05 -0800

>>> Re: The Ht/Ki axis & opening the diaphram

>>>

>>> Mike,

>>> I recommend fermented foods in the diet for most of my patients, and miso

>> is at the very top of the list. I include miso or other fermented foods in

>> my diet every day, and suggest South River Miso Company in Massachusetts as

>> a great company to get unpasteurized, high quality product.

>>>

>>> Z'ev

>>> On Feb 11, 2010, at 8:31 AM, mike Bowser wrote:

>>>

>>>>

>>>> Has anyone ever applied miso to a burn or open wound? I have and after

>> the sting goes away, it heals up nicely. What we might be overlooking with

>> both miso and dog excrement is the active microbes that are involved with

>> the healing and not simply a smelly substance. I have no doubt that this

>> issue gets overlooked a lot, macro versus micro world. CM is a biological

>> medicine and lets not forget these differing levels of biological

>> organization.

>>>>

>>>> On a similar note, has there been any real published work on the

>> prevalence of fermented foods/drink in traditional healing practices? These

>> were a part of each Asian culture that I know of and commonly consumed. I

>> also wonder how many of us are including this daily item (kimchee, miso,

>> sauerkraut, etc) into our patient education. Does anyone have some

>> literature about usage of fermented foods that they provide their patients?

>> If so, would you like to share this?

>>>>

>>>> Michael W. Bowser, DC, LAc

>>>

>>> Chair, Department of Herbal Medicine

>>> Pacific College of Oriental Medicine

>>> San Diego, Ca. 92122

>>>

February 11, 2010

Z'ev, that's a good point about modernization of traditional practices.

Post-WWII, Japanese consumed extra amounts of miso soup to clean themselves

of radiation poisoning.

K

On Thu, Feb 11, 2010 at 11:27 AM, <zrosenbewrote:

>

> John,

> I think this also may be related to the chemicalization of the food supply.

> If you go into a typical modern Japanese market, the pickles are all

> artificially colored and prepared with preservatives. The miso is chemically

> prepared instead of natural fermentation.

>

> On Feb 11, 2010, at 11:23 AM, wrote:

>

> > The Japanese and Korean traditionally have eaten a lot of fermented

> pickled

> > foods ( " pan-chan " in Korean) and while it's generally healthy, there has

> > been a high raise in colon cancers in the last century. I read that this

> > was because of a lack of fiber to eliminate all of this acidity, since

> the

> > cultures changed to a virtually all white rice diet. In the old days,

> > people were too poor to pay for white rice, which was considered a luxury

> > and so ate brown rice with the bran intact (fiber). This helped eliminate

> > excess acidity that would rot in the gut, creating inflammation.

> >

> > Miso is amazing, never heard about putting it on wounds though...

> >

> > K

> >

> > On Thu, Feb 11, 2010 at 10:46 AM,

<zrosenbe<zrosenbe%40san.rr.com>

> >wrote:

> >

> >>

> >> I have a little book, Yojokun, by Ekiken Kaibara who is cited by Georges

> >> Ohsawa as one of the original pillars of what he called macrobiotics.

> >> Kaibara was a Japanese physician in the 18th century who was greatly

> >> influenced by Jin-Yuan medicine in China, and based his therapeutics

> first

> >> on diet and lifestyle, only secondly on acumoxa and herbal medicine. He

> >> considered himself a follower of Li Dong-yuan, founder of the

> spleen/stomach

> >> current.

> >>

> >> I bought this book thirty years ago, it is long out of print, but it

> >> remains an inspiration for me today. He recommends a lot of fermented

> foods

> >> such as miso, pickles, etc. in his dietary recommendations.

> >>

> >> On Feb 11, 2010, at 10:38 AM, mike Bowser wrote:

> >>

> >>>

> >>> Zev,

> >>>

> >>> Love them as well. My question was more about usage of our medicines

> >> (acu, herbs, etc) within a historical understanding and for myself, that

> >> appears to include dietary choices as well. Inclusion of this is vital

> for a

> >> more accurate practice of CM, no? It is also important from a more

> modern

> >> perspective of re-supplying our gut with the proper bacteria, following

> >> antibiotic usage in medicine and our food supply. I know you feel that

> >> classical understanding is important and would like to know if you have

> run

> >> across much mention of fermented foods, other then fermented soybeans,

> has

> >> made its way into the discussion of healthcare in China or Japan.

> >>>

> >>> Michael W. Bowser, DC, LAc

> >>>

> >>> To:

Chinese Medicine <Chinese Medicine%40yaho\

ogroups.com>

> <Chinese Medicine%40>

> >>> zrosenbe <zrosenbe%40san.rr.com> <zrosenbe%

> 40san.rr.com>

>

> >>> Thu, 11 Feb 2010 08:43:05 -0800

> >>> Re: The Ht/Ki axis & opening the diaphram

> >>>

> >>> Mike,

> >>> I recommend fermented foods in the diet for most of my patients, and

> miso

> >> is at the very top of the list. I include miso or other fermented foods

> in

> >> my diet every day, and suggest South River Miso Company in Massachusetts

> as

> >> a great company to get unpasteurized, high quality product.

> >>>

> >>> Z'ev

> >>> On Feb 11, 2010, at 8:31 AM, mike Bowser wrote:

> >>>

> >>>>

> >>>> Has anyone ever applied miso to a burn or open wound? I have and after

> >> the sting goes away, it heals up nicely. What we might be overlooking

> with

> >> both miso and dog excrement is the active microbes that are involved

> with

> >> the healing and not simply a smelly substance. I have no doubt that this

> >> issue gets overlooked a lot, macro versus micro world. CM is a

> biological

> >> medicine and lets not forget these differing levels of biological

> >> organization.

> >>>>

> >>>> On a similar note, has there been any real published work on the

> >> prevalence of fermented foods/drink in traditional healing practices?

> These

> >> were a part of each Asian culture that I know of and commonly consumed.

> I

> >> also wonder how many of us are including this daily item (kimchee, miso,

> >> sauerkraut, etc) into our patient education. Does anyone have some

> >> literature about usage of fermented foods that they provide their

> patients?

> >> If so, would you like to share this?

> >>>>

> >>>> Michael W. Bowser, DC, LAc

> >>>

> >>> Chair, Department of Herbal Medicine

> >>> Pacific College of Oriental Medicine

> >>> San Diego, Ca. 92122

> >>>

February 11, 2010

A lack of fiber and probably more chemically processed foods as well.

Michael W. Bowser, DC, LAc

> Chinese Medicine

> johnkokko

> Thu, 11 Feb 2010 11:23:35 -0800

> Re: The Ht/Ki axis & opening the diaphram