Articles


ACUPUNCTURE RESEARCH

Posted on January 21st, by Robin Marchment in Articles, Featured. No Comments

ACUPUNCTURE RESEARCH:   

MRI and CT scans demonstrate acupuncture points.

Australian-first research conducted at the University of NSW in 2010 showed that acupuncture prompts changes in brain activity, with different parts of the brain being activated by different acupuncture points.  The “mood regulation” areas of the brain were also activated, pointing to a possible and potent treatment for depression.

This research indicates by what mechanism acupuncture possibly works. This demonstrated effect on the brain, which is the control centre for human physiological functions,  could well explain the broad range of effect on human physiology. Whilst there is already extensive documentation of observed clinical phenomena, this research is possibly the first to provide graphic evidence in the form of MRI scans. Added to that evidence is the fact that acupuncture has the potential for both stimulatory and calming effects – a fact well understood … Read More »


RAW FOODS & SPICY FOODS

Posted on January 21st, by Robin Marchment in Articles, Featured. No Comments

Chinese medicine generally recommends that you eat cooked foods – and that raw or cold foods are not necessarily good for everyone.  At other times a patient may be advised to avoid too many hot spicy foods. Why is this?  Aren’t raw vegetables better for us than cooked ones?  What’s wrong with a good curry? What about fruit?

 

RAW FOODS: The reason is that foods that are raw or cold are ‘Yin’ in nature. They are difficult to digest.  Cooked foods are usually neutral or slightly ‘Yang’ or heating – precisely what is needed for the stomach to be able to function easily.  Humans have used fire to cook food for millions of years. Our digestive systems have evolved to eat cooked food. We are not rabbits with their specially designed digestive system, nor are we cows with four stomachs.

 

Too much … Read More »


Preparation for Childbirth

Posted on January 10th, by Robin Marchment in Articles, Featured. No Comments

The perfect time to start preparing for the labour which will give birth to your child is towards the end of the second trimester, or at the latest, early in the third trimester – between 26 and 30 weeks.

Until your appointment I am unable to assess you as an individual, but most women benefit from treatment to nourish and strengthen them for the marathon task of giving birth, coming as it does on many months of these energies being depleted because during pregnancy, priority is given to the baby by natural physiology. (Athletes prepare for the big event, we need to too.)

In addition, outcomes for the actual event are improved with acupuncture treatments which have been demonstrated in clinical trials to enhance the whole process of labour. This includes correcting breech position, where acupuncture has been shown to be twice … Read More »


ANTIBIOTICS – FIRST CHOICE OR LAST RESORT

Posted on December 18th, by Robin Marchment in Articles, Featured. No Comments

Antibiotics have a definite place in the health care system – and they save lives. But they should not be taken as a first resort unless there is an actual and serious threat to life.  Your GP also, now, will be reluctant to routinely prescribe antibiotics, particularly in the early stage of coughs and colds caused by a virus, where antibiotics are ineffective and therefore inappropriate.

Chinese herbal medicine and acupuncture have many ways to address fever, infection and inflammation, and many Chinese herbs have been shown by research to fight infection and inflammation.

Not only does Chinese medicine stand perfectly poised to offer viable alternatives, but a Registered* Chinese Medicine practitioner also understands the nature of the disease according to modern Western medicine, and can refer the patient to a Western GP if circumstances so dictate.

* Registered with the Chinese Medicine … Read More »


Protein & Calorie Reference Guide

Posted on December 6th, by Robin Marchment in Articles, Featured. No Comments

PROTEIN & CALORIE REFERENCE GUIDE

Protein content in various foods measured in grams. Calorific value in brackets. Values are approximate.

Recommended daily protein requirements: 

Women 0.75g/kg   Men 84g/kg   EG:  A 63kg woman needs 48g per day. A 75kg man needs 63g/day.

(Pregnant women and aged over 70 1g/kg. Body builders aim for 1.6g/kg)

 

A-GRADE PROTEIN COMPLEMENTS:   Grains + Dairy OR Grains + Legumes OR Legumes + Nuts & seeds

B-GRADE PROTEIN COMPLEMENTS:   Grains + Nuts & seeds OR Legumes + Dairy 

 

Suggested adult daily calorie intake depends on size, activity, individual metabolism:

Non-active 1000-1500; Active 1200-1800; Very active 1400-2000 (1 cal = 4.2 kj)

 

MEAT EGGS NUTS BEANS LENTILS

Lentils Raw 100g:  29g  (260cal)  Cooked 100g 9g (115cal)

Chickpeas Raw 100g:  20g  (320cal)    Cooked 100g 9g  (165cal)

Soybeans cooked 100g:  16g (115 cal)

Bean curd Firm 100g:  12g (105cal)  Soft 100g 4.5g (45cal)

Lima/haricot beans 100g:  Raw = … Read More »


Dietary Therapy

Posted on December 6th, by Robin Marchment in Articles, Featured. No Comments

Chinese medicine has long held that food is an important factor in health maintenance. Further, it understands that certain foods have specific therapeutic effects – acting in a similar way to herbs, but with a weaker, more moderate effect. Understanding the properties of foods to incorporate in our everyday lives as dietary diet therapy is important not only for health maintenance, but is a very useful adjunct in treating illness, and in promoting recovery.  This is particularly helpful in the care of children.

As with herbs, the properties of food tell us whether it is moistening (to use in dry conditions); whether it is cooling (to use in conditions where there is heat, and even in more serious cases of heat manifesting with fever – but generally to be avoided if there are digestive problems or phlegm conditions); whether the food … Read More »


Nutrients In Food

Posted on December 6th, by Robin Marchment in Articles, Featured. No Comments

 

CALCIUM CONTENT

75g broccoli = 75mg calcium
100g kale = 205mg calcium
50g leeks = 30mg calcium
1 med orange = 50g calcium
75g edamame (young green soybeans in the pod) = 50g calcium
100g soy milk = 140mg calcium
100g beancurd = 150mg calcium
25g almonds = 50mg calcium
100g blackberries = 35mg calcium
1 cup baked beans = 154mg calcium
1 tblsp molasses = 172mg calcium

 


Gout & Purines In Food

Posted on December 6th, by Robin Marchment in Articles, Featured. No Comments

GOUT & PURINES IN FOOD

 

In the past, gout was considered to be an old-fashioned disease associated with the wealthy lord of the manor who featured an enlarged purple nose and a fondness for fine whiskey. These days it is recognised that gout is not the domain of the rich upper-class but in fact affects many people. There are many theories as to the source of the inflammation, some of which include a susceptibility of some people to the “deadly night shade” group of plants, which are infamous for producing inflammation in some individuals. But nowadays it is understood that the chief culprit is not wine and whiskey, but is the PURINES commonly found in food. Purines are essential for health, but, as always, it is not a matter of “the more the better” and, on the contrary, it is a … Read More »


Sample Eating Plan

Posted on December 6th, by Robin Marchment in Articles, Featured. No Comments

Sample Eating Plan

Sample Eating Plan
Kick Start Soup Diet
Fat Charts

SAMPLE EATING PLAN:

HOW DOES YOUR EATING PLAN COMPARE?

The plan below can be followed as it is or just used as a guide.  It is based on the understanding that many people may not be prepared to have their main meal at midday.  Use it as a comparison to see where you can improve eating strategies or swap the dinner and lunch menus – have more for lunch and just a salad for tea.

Bread must be good rye or wholemeal. Some factory breads are fine, (such as ‘Noble Rise’, ‘Taylor’s’, ‘Helga’s’) but most are soft and insubstantial, with additives to puff them up. Unfortunately, many bakeries also make very soft bread. Delicatessens have good bread.  Traditional homemade bead is best.

Avoid butter, margarine, cream cheese, mayonnaise, dips, dairy foods and sugar.  No … Read More »


Recipes

Posted on December 6th, by Robin Marchment in Articles, Featured. No Comments

 

RECIPES

Satisfying Soups
Sumptuous Salads
Simple Heart-warmers
Gluten Free Delights
Delicious Desserts

 

“GREEN” VEGETABLE SUGGESTIONS 

As a rule of thumb, 3-6 serves a day of any of these vegetables, and up to 8 serves for men – 1 x 250 ml cup = 1 serve

CHINESE BROCCOLI                                 Stir fry or Steam

BROCCOLI                                              Blanch: dip in aioli, hommus, chili sauce, etc

ASPARAGUS                                            Stir fry or Steam

ASIAN GREEN LEAF VEGES (various)           Stir fry or Steam

MUSHROOMS  (field)                                Cut in half and Stir-fry with garlic

MUSHROOMS (Chinese)                            Soak in water and stir-fry

LETTUCE (various)                                   Make a big salad (see recipes]

ZUCCHINI                                              Stir fry or Steam

TOMATOES                                             Chop and add garlic, basil, vinegar.

CUCUMBER                                             Slice and eat with salt or vinegar

GREEN BEANS                                         Steam OR Stir-fry with soysauce, sesame oil, etc

CAPSICUMS                                            Stir-fry or eat raw (red ones are sweet)

 

SIMPLE CARBOHYDRATE & PROTEIN SUGGESTIONS

The selections below also include protein foods, such as eggs and beancurd.  Rice, pasta, … Read More »