DOCSLIB.ORG

Finalthesis Ana Ribeiro

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Finalthesis Ana Ribeiro Are Classical Chinese Dietetics Functional Vegetative Foods? Ana Sofia Ferreira Ribeiro Dissertação de Mestrado em Medicina Tradicional Chinesa 2010 2 Ana Sofia Ferreira Ribeiro Are Classical Chinese Dietetics Functional Vegetative Foods? Dissertação de Candidatura ao grau de Mestre em Medicina Tradicional Chinesa submetida ao Instituto de Ciências Biomédicas de Abel Salazar da Universidade do Porto. Orientador – Doutor Frank Brazkiewicz Categoria – Medical Doctor of Integrated Medicine Afiliação – Heidelberg School of Chinese Medicine Co-orientador – Professor Joahnnes Greten Categoria – Medical Doctor of Integrated Medicine Afiliação – Heidelberg School of Chinese Medicine Co-orientador – Professor Jorge Machado Categoria – Professor Associado Afiliação – Instituto de Ciências Biomédicas Abel Salazar da Universidade do Porto. 3 4 Acknowledgments First of all I must acknowledge Prof. Greten who knows how to wonderfully teach and how to make you want to go further and further, it’s due to him, that I decided to go through with this Master. Dr. Frank, for being such an incredible support during this time, I know is agenda is always fully booked, but he would always have five minutes for me. Prof. Jorge Machado, who helped me all the way through, who always replied to my emails on time and was always there for my questions, that I must say where quite a few. To all my family who accepted all my complaints, my excuses and always gave me support and confidence to keep me going, and especially to my fiancé who sometimes was jealous of my work, but who always accepted my long hours in front of the computer . And finally to my manager and my colleagues who gave me as much support as they could, and allowed me to multitask when working, so I could finish on time. 5 6 INDEX Acknowledgments............................................................................................................. 5 Abstract ...........................................................................................................................11 Resumo ...........................................................................................................................13 Introduction......................................................................................................................15 Objectives........................................................................................................................16 Research Methods...........................................................................................................16 1 The functional diagnostics of TCM ...........................................................................17 1.1 Historical aspects...............................................................................................17 1.2 Diagnosis of four components ...........................................................................17 1.3 TCM as System Biology.....................................................................................23 1.4 Periodicity of homoeostasis ...............................................................................23 1.5 Yin, yang and the phases as binary numbers ....................................................25 1.5.1 Phases are part of a circular process..........................................................26 1.5.2 Phases are regulatory terms – “Harmony” of yin and yang .........................27 1.5.3 Phases are vegetative functional tendencies ..............................................29 1.5.4 Phases manifest in clinical signs (orbs) ......................................................30 1.5.5 Orbs of the phase Earth..............................................................................33 1.5.6 System of 10 orbs/functional circles: transition orbs....................................34 1.5.7 The present system of 12 orbs/functional circles ........................................37 1.5.8 Further guiding criteria: calor/heat and algor/cold .......................................37 1.5.9 Guiding criterion extima/outside or intima/inside .........................................40 1.5.10 Guiding criterion yin and yang ....................................................................41 2. How to describe food in TCM ...................................................................................43 2.1 Sapor/”Taste” as a vegetative action .................................................................43 2.1.1 Sapor /”Taste” and orb relation ...................................................................43 2.1.2 The bipolar features of drugs and food (rule of Arndt-Schulz) .....................45 2.1.3 The temperature behaviour.........................................................................46 2.2 The Technical Principles of Chinese Dietetics.......................................................48 2.2.1 Principle No. 1................................................................................................48 Phases and orbs................................................................................................................................................... 48 2.2.2 Principle No. 2................................................................................................48 “Turning the wheel” ............................................................................................................................................ 48 2.2.3 Principle No. 3................................................................................................48 “Oiling the axis of the wheel”.............................................................................................................................. 48 2.2.4 Principle 4 ......................................................................................................49 The effects of dietetics on the yin ....................................................................................................................... 49 3. The processing of food.............................................................................................50 3.1 Yang (Warming) Cooking Methods ....................................................................51 7 3.1.1 Grilling/Broiling/Barbecue ...........................................................................51 3.1.2 Frying and Roasting....................................................................................51 3.1.3 Smoking .....................................................................................................52 3.1.4 Baking ........................................................................................................52 3.1.5 Boiling and simmering ................................................................................52 3.1.6 Cooking with Alcohol ..................................................................................53 3.1.7 Slow, gentle frying (braising).......................................................................53 3.1.8 Seasoning ..................................................................................................54 3.2 Yin (Cooling) Cooking Methods .........................................................................54 3.2.1 Boiling with plentiful water...........................................................................54 3.2.2 Cooking with cooling ingredients (e.g.; fruits, sprouts) ................................55 3.2.3 Salting (pickling in brine).............................................................................55 3.3 The Chinese Food Pyramid ...............................................................................56 4. Examples of functional food .....................................................................................57 4.1 Wood.................................................................................................................57 4.1.1 Green tea ...................................................................................................57 Contents .............................................................................................................................................................. 58 Disease Prevention.............................................................................................................................................. 60 Cardiovascular Disease..................................................................................................... 60 Cancer............................................................................................................................... 61 4.1.2 Chlorophyll-rich plants as examples for Wood-related food ........................63 Contents .............................................................................................................................................................. 64 Disease prevention.............................................................................................................................................. 65 Aflatoxin-Associated Liver Cancer.................................................................................... 65 4.2 Earth..................................................................................................................66 4.2.1 Legumes.....................................................................................................66 Contents .............................................................................................................................................................
Load more

Recommended publications
  • What I Do As a Yoga Therapist & Other Highlights from the 3Rd Annual Symposium on Yoga Therapy and Research • Meeting of Schools • Response to Keynote Address
    THE INTERNAT I O N A L A S S O C I ATION OF Y O G A T H E R A P I S T S YYoo gg aa T h e r a p y Too dd aa yy June 2009 Volume 5, Issue 2 What I Do as a Yoga Therapist & Other Highlights from the 3rd Annual Symposium on Yoga Therapy and Research • Meeting of Schools • Response to Keynote Address I am an Israeli Yogini Yoga Meets Mainstream Creating a Boutique Mental Health Yoga Studio 1 Yo g aT h e r a p yToday M a rch 2009 Ta b l e O fC o n t e n t s June 2009 Feature Section 15 SYTAR: Pre to Post 15 IAYT's Third Annual Symposium on Yoga Therapy and Research brought to life current research, practices and views on Yoga therapy. In this section you will find articles on a landmark meeting of schools; a sampling of what the Common Interest Community presentations were like; an overview of the general session presentation “As a Yoga Therapist, This Is What I Do;” and a response by Marshall Hagins, PT, PhD to Dr. Timothy McCall’s keynote address. onPractice 5 I am an Israeli Yogini by Michal Yarkoni 5 7 Purnam: The Heart of Yoga Therapy by Stephanie Sisson, LICSW, ERYT onSeasonalPractices 9 Therapeutic Applications of Yoga Practices for Summer and Fall by Patricia Hansen, MA, ERYT OnEducation 11 Journey Into YogaRx and Healing 25 by Lea Kraemer, ERYT OnIntegrativeMedicine 25 Yoga Meets the Mental Health Mainstream by Julie Deife onMedia 27 How to Use Herbs, Nutrients & Yoga in Mental Health Care by Julie Deife onResearch 29 Summaries of Pilot Studies on Chronic Obstructive Pulmonary Disease 31 by Kelly McGonigal, PhD onBusiness 31 Creating a Boutique Yoga Studio by Kate Hillman onMembers 33 Charter Members IAYT Member School Program; Overview of Standards Development for Yoga Therapy Training Programs; and more Cover Photo: Eric Small, Iyengar teacher, Los Angeles.
    [Show full text]
  • The Dietary Supplement Health and Education Act of Consulting Services, White Rock, B.C., Wade Davis, Ph.D
    New Products from ABC's Herbal Education Catalog The ABC Clinical Guide to Herbs Ed. by Mark Blumenthal et al. , Ameri can Botanical Council , 2003. How does the healthcare professional effectively respond to pati ent inquiries on the use of herbal supplements? What clinical research has been conducted? How is safety evaluated? T his science-based educati onal course answers these and other ques­ tions for healthcare professionals, pharmaceutical companies, health management compani es, policy makers, the dietary supplement industry and consumers. Hardcover, 512 pp. $49.95. #905 Quick Access Guide to Conditions, Herbs & Supplements by Integrative Medicine Communica ti ons, 2000. T his book has three broad categories for quick answers to consumer questio ns. T he largest section deals with co nditions and covers various treatment options incl uding herbs, supplements, drugs, and other complementary and alternative therapies. O nly alternative treatments that are considered safe and effective when used with conventional medicine are included. Additional sections on herbs and supplements cover bas ic informati on, precautions, and dosage informati on. T he Q uick Reference Guide fou nd at the end of the book shows at a glance all the herbs and supplements that are useful in treating that co ndition. Softcove r. 430 pp. $29.95. #B52 1. Special offe r $24.00! ~ Quick Access Patient Information on Conditions, Herbs I ..!~ I & Supplements ~. I by Integrative Medicine Communications. Consists of three types of monographs. Condition monographs ~ provide patients with information on standard medical care wi th additional information on nutritional ._. support and the use of alternative and complementary therapies.
    [Show full text]
  • Beverage Alcohol
    Beverage Alcohol By Louis Rushmore © 1998, 2007, Revised September 2008 Fourth Printing 10,000 Louis Rushmore 705 Devine Street Winona, MS 38967 (662) 283-9946 [email protected] [email protected] www.gospelgazette.com www.worldevangelism.org Cover Art By: Betty Burton Choate Published By: J.C. Choate Publications P.O. Box 72 Winona, MS 38967 (662) 283-1192 Special Edition Brethren Victor Durrington and Louis Rushmore, and sister Betty Burton Choate, through their collaborative efforts to finance and produce it, have made brother Rushmore’s book, Beverage Alcohol , available free as long as supplies last. Individuals may request this well-rounded and biblical treatment of so-called social drinking and pay only the shipping costs. Groups such as schools of preaching, college classes and congregations may also request free copies for 100% distribution to their members. This free offer is not for resale and only one copy per person, please. Some brethren value Beverage Alcohol as the best treatment of this critically important subject presently in print in our brotherhood. For your free copy, email brother Rushmore at rushmore@ gospelgazette.com or place your order online through Gospel Gazette Online (www.gospelgazette.com) at the “store” link. 3 Table of Contents ABOUT THE AUTHOR .............................................................. 5 PUBLISHER’S STATEMENT.................................................... 7 FOREWORD................................................................................. 8 PREFACE.....................................................................................
    [Show full text]
  • Cooking Class Schedule – October-December 2012
    KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – October-December 2012 COOKING CLASSES BY DATE OCTOBER Party BBQ: Octoberfest Join us for an evening of good food, good friends and good beer at the Octo - The Fundamentals of Soups and Stocks berfest Party BBQ. In this hands-on grilling experience led by our grillmasters, One of the secret ingredients to add depth of flavor and richness to your soups you’ll make hearty, delicious German fare while enjoying traditional and mod - and sauces is homemade stock. Making stock is not difficult, but it takes some ern OCTOBERFEST BEERS. You’ll start with a demonstration to create warm time, and there are a few techniques for success. Chef Royal will show you and soft GERMAN PRETZELS before firing up the grills and participating in how to turn simple ingredients into rich, flavorful stocks, and he’ll share some making OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausage great soup recipes along the way. You’ll learn how to make four stocks that served with SOUR RED CABBAGE. Next on the menu is a traditional PORK are indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK, ROULADEN – thinly cut pork filled with smoked bacon, onion and mush - BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cooker rooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO - version of the beef stock to show how you can create a finished stock very TATOES with HORSERADISH CREAM.
    [Show full text]
  • Chef Fritz Blank Victus Populi Collection Print Coll
    Chef Fritz Blank Victus Populi collection Print Coll. 13 Finding aid prepared by Molly B. Hutt. Last updated on November 03, 2015. University of Pennsylvania, Kislak Center for Special Collections, Rare Books and Manuscripts 2015 June 19 Chef Fritz Blank Victus Populi collection Table of Contents Summary Information....................................................................................................................................3 Biography/History..........................................................................................................................................4 Scope and Contents....................................................................................................................................... 5 Administrative Information........................................................................................................................... 6 Controlled Access Headings..........................................................................................................................6 Collection Inventory...................................................................................................................................... 8 Series 1: Appliances................................................................................................................................ 8 Series 2: Desserts...................................................................................................................................34 Series 3: Drinks....................................................................................................................................
    [Show full text]
  • Karta Purkh Singh Khalsa
    Karta Purkh Singh Khalsa 4627 Fox Hollow Road Eugene, Oregon 97405 (541) 242-3314 [email protected] Karta Purkh Singh Khalsa 2 Table of Contents To navigate through this electronic document: 1. To jump to specific page, hold CTRL key and use mouse to click on listed category in table of contents. 2. To return to top of entire document, hold CTRL key and press “Home” key. Education, Licenses and Professional Affiliations ................................................................................................. 4 Honors ................................................................................................................................................................... 11 Formal Training .................................................................................................................................................... 12 Ongoing Training ............................................................................................................................................................................... 12 Professional Work History ................................................................................................................................................................ 32 Computer Software ............................................................................................................................................................................ 33 Consulting Affiliations.........................................................................................................................................
    [Show full text]
  • Weather the Winter Season with Healing Teas, Ayurveda, Yoga and Steeped Spa Treatments Your Own Personal Firewall for Cold and Flu Season
    Weather the Winter Season with Healing Teas, Ayurveda, Yoga and Steeped Spa Treatments Your Own Personal Firewall for Cold and Flu Season .............................18-21 An Ancient Health Brew ...................................2-3 Make Mine Spicy! .........................................22-23 e Wonders of Tea e Secret is Revealed: Grind Your Own e Science of Life ............................................4-7 Submerge Yourself in the Tea Culture e Teas that Bind ..........................................8-11 of Ureshino, Japan .....................................24-29 Cultivating Nourishing Traditions with Your Children Tea & Healing Dr. Andrew Weil in New Orleans ..........................................30-33 Bodhisattva Tea Spa and his Passion for Tea ...............................12-13 A Beautiful Connection ................................34-38 Heart Health in a Tea Cup ............................14-17 Tea & Yoga e Cardiovascular Benets of Teas Tea and Obesity/Body Weight This is the fi rst time in recorded history that children born today An Ancient Health are not expected to exceed the life expectancy of their parents. Obesity has become the biggest health concern in the U.S. as it Brew threatens our youngest citizens and contributes to this disturbing decline in longevity. the wonders of tea Beverages account for approximately 20% of total calories con- sumed in the typical American diet. As tea is calo- by Michelle Rabin rie-free and counts toward our recommended daily consumption of fl uids to maintain adequate hydration, it’s easy to see and white teas and some black teas; and Camellia sinensis var. assamica ICK UP ALMOST ANY how tea can be a game changer. from India which is traditionally larger leafed and used in the production health-oriented magazine today and Shifting away from high sugar of many black teas.
    [Show full text]
  • Ayurveda Beginner's Guide: Essential Ayurvedic Principles and Practices
    Praise for Ayurveda Beginner’s Guide by Susan Weis-Bohlen “Reading Ayurveda Beginner’s Guide feels like a friend taking your hand and warmly guiding you to feeling a lot better. It’s a wonderful and helpful book.” —SHARON SALZBERG, New York Times-bestselling author of Real Happiness and Real Love “Ayurveda Beginner’s Guide will take you on an effortless journey into the world of Ayurveda that promises to change your life, as it has mine!” —DR. JOHN DOUILLARD, DC, CAP, Founder of LifeSpa.com and bestselling author of Eat Wheat and The 3-Season Diet “Susan Weis-Bohlen has provided a practical and user-friendly introduction and guide to Ayurveda for the health-conscious seekers of balanced living.” —HILARY GIRAVALTIS, executive director of the National Ayurvedic Medical Association and founder of the Kripalu School of Ayurveda “Susan Weis-Bohlen has translated the ancient healing system of Ayurveda into real-world, practical applications. Each page of this beautiful book lovingly guides us with profound yet easy-to-apply steps that bring our bodies back to a state of wholeness, our minds back into the present moment, and our Souls to a more peaceful vibration. Ayurveda Beginner’s Guide is a powerful, comprehensive blueprint for living a healthy, balanced, and abundant life, and I am grateful to her for sharing this timeless wisdom in such an accessible format.” —DAVIDJI, Author of Secrets of Meditation (Nautilus Book Award winner) “Susan Weis-Bohlen has a deep understanding of what is one of the world’s oldest systems of medicine. She also has a unique talent for translating her knowledge of Ayurveda so that both health professionals and lay readers can gain more insight and understanding.” —BRIAN BERMAN, MD, director of the University of Maryland School of Medicine Center for Integrative Medicine, founder and president of the Institute for Integrative Health “Ayurveda Beginner’s Guide introduces readers to concepts and practices that can be added to one’s daily living right away.
    [Show full text]
  • Future Options for Liquor Retailing in Saskatchewan PUBLIC CONSULTATION SURVEY RESULTS and FEEDBACK N Nov
    Future Options for Liquor Retailing in Saskatchewan PUBLIC CONSULTATION SURVEY RESULTS AND FEEDBACK n Nov. 4, 2014, the Government of Saskatchewan launched a public consultation process regarding the future of liquor retailing. The consultation website, Owww.saskatchewan.ca/liquorretail, included background information, a snapshot of liquor retailing in other jurisdictions as well as a short survey. At the completion of the survey, respondents were invited to submit any other comments they wanted to make. The consultation wrapped up Jan. 30, 2015. A total of 7,618 people visited the consultation At a glance website, with 6,604 of those visitors completing Visitors to consultation website: 7,618 the survey. More than 3,000 people also took the opportunity to submit personal comments. # of completed surveys: 6,604 In addition to opinions received through the consultation website, government received # of personal comments: 3,000+ feedback via ‘form’ letters in support of the current liquor retail system. Key stakeholders were also invited to present their views to government. Some groups held face-to-face meetings with the Minister Responsible for SLGA while others submitted written comments. Any written comments received from these stakeholder groups are posted on the consultation website. This document provides a summary of the results of the consultation process – including both survey results and comments submitted via the consultation website. Government will consider all feedback received when forming its decision regarding the future of liquor retailing in Saskatchewan. Page 2 areas. I don't believe that Mr Wall and "his government" will take any notice of what the public wants and will privatize stores because that is what he and "his government" have always wanted.
    [Show full text]
  • Fetal Alcohol Spectrum Disorders: Nutrition Matters by Jennifer Thomas, Phd
    Issue 2, 2012 Women’sHealthREPORT A QuaRteRLY PUBLIcatION OF WOMEN’S HeaLth DIetetIC PRactIce GROup FETAL ALCOHOL SpeCTRUM DISORdeRS: Nutrition Matters By Jennifer Thomas, PhD Dr. Jennifer Thomas is a professor of Psychology and an Associate prenatal alcohol exposure may place the fetus at higher risk for Director at the Center for Behavioral Teratology at San Diego State birth defects (4). Suboptimal nutritional status could be a conse- University. quence of poor diet, which is commonly observed among indi- viduals with alcohol use disorders. Thus suboptimal nutritional Fetal alcohol spectrum disorders (FASD) refer to the range of status may interact with alcohol and potentially increase blood adverse outcomes in children who were exposed to alcohol pre- alcohol level (4). For example, animal studies have reported that natally (1). At the most severe end of the spectrum is fetal alcohol levels of prenatal alcohol exposure and zinc deficiency have syndrome (FAS). Characteristics of FAS include: facial dysmor- minimal gross effects on the developing fetus independently, phologies such as a flattened midface and short eye openings, but produce severe damage when they co-occur (7). Similarly, pre and postnatal growth retardation, and evidence of brain we have demonstrated that the combination of prenatal alco- damage or dysfunction identified by physical alterations to the hol exposure and a diet containing only 40% of recommended brain and/or behavioral and cognitive impairments. Although levels of choline—a level observed in epidemiological studies of some individuals who have been exposed to alcohol prenatally pregnant women in California—produces more severe physical, may not meet all of the diagnostic criteria for FAS, particularly neuropathological and behavioral alterations in developing rats facial dysmorphologies, they may still suffer from alcohol-related than alcohol or choline deficiency alone, above and beyond a alterations in physical development and, most importantly, brain simple additive effect.
    [Show full text]
  • Step 1 Alcohol Does Not Cook
    About Alcoholism - Alcoholism Information, Research, and Treatment What's Not Cooking? AA Grapevine August 1990 Don't blame Julia Child for leading you astray: We all were convinced that the alcohol in the sherry she so liberally added to dishes would cook away, with only the wine's flavor left behind. But now, it turns out, we can't have our brandy and eat it too, because alcohol, as recent research reveals, has tremendous staying power. At the request of the U.S. Department of Agriculture, food scientist Evelyn A. Augustin of Washington State University in Pullman, along with her husband, Jorg A. Augustin of the Food Research Center at the University of Idaho in Moscow, recently tested six recipes to determine the fate of the alcohol called for. Their results, reported at the latest annual meeting of the American Dietetic Association, were a big surprise to everyone. They found that the burgundy in pot roast Milano, for example, doesn't completely disappear even after two and a half hours of simmering on the stove; that a dish of scalloped oysters, baked at 375 degrees for 25 minutes, retains 45 percent of the alcohol in the dry sherry used; that Grand Marnier sauce, which is removed from the heat when the called-for liqueur is added, gets hot enough to lose only 15 percent of its alcohol. Especially surprising, though, was what happened--or didn't happen--to the brandy in the cherries jubilee. The recipe calls for dark sweet cherries to be mixed with corn-starch and heated in a chafing dish to thicken.
    [Show full text]
  • Beverage Management Teacher Edition
    Beverage Management Teacher Edition Courtesy of Resource Center for RCCTA CareerTech Advancement https://www.okcareertech.org/educators/resource-center Permission granted to download and print this publication for non-commercial use in a classroom or training setting. Resource Center for RCCTA CareerTech Advancement https://www.okcareertech.org/educators/resource-center Beverage Management First Edition © 2007 Teacher Edition Written by Cara Laverty Coordinated by Cara Laverty Developed by The Multistate Academic and Vocational Curriculum Consortium, Inc. 1500 West Seventh Avenue Stillwater, Oklahoma 74074-4364 Board of Directors Lynne Cohen, Tennessee, Chair Jim Fliehler, Iowa, Vice Chair Danny Fleming, Georgia, Parliamentarian Esther Camacho, Texas John Davidson, Arkansas Lydia Hess, Pennsylvania Reba Poulson, Louisiana Kimberly Sadler, Oklahoma Jane Huston, Executive Director 07-18933 CN412001 ©2007 by the Multistate Academic and Vocational Curriculum Consortium, Inc. All rights reserved. No part of this book may be reproduced in any form or by any means without written permission from the publisher unless otherwise specified. Printed in the United States of America by the Oklahoma Department of Career and Technology Education Stillwater, OK 74074-4364 For more information, contact the Multistate Academic and Vocational Curriculum Consortium 1500 West Seventh Avenue Stillwater, OK 74074-4364 E-mail: [email protected] Internet: http://www.mavcc.org Phone: (800)654-3988 or (405)743-5578 The Multistate Academic and Vocational Curriculum Consortium does not discriminate on the basis of race, gender, color, disability, national origin, religion, creed, age, marital status, sexual orientation, citizenship or authorized alien status, or veteran status. Beverage Management is dedicated to Mr. Dwight Stoddard for 31 years of outstanding service to MAVCC.
    [Show full text]