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Through trial and error, the ancient Chinese developed medicines from indigenous plants.
The history of traditional Chinese medicine can be traced through archaeological excavations extending back millions of years.
Primitive people spent most of their time on basic survival: hunting, locating and preparing plants for food, building shelters, and defending themselves. These ancient people must have experienced a variety of injuries during their rugged lives.
As Chinese society developed a written history, documenting the powers of medicine moved from an oral to a written system.
Traditional Chinese Medicine is a complex series of correspondences for emotional, physical, and psycho-spiritual health.
The intricacy of relationships within Traditional Chinese Medicine allows patients to address multiple symptoms, such as indigestion and wrist pain, within a single treatment. Join us on this educational journey, which will provide new insights on the processes by which people become sick and well again. The ten-session course concludes with a visit to the Shanghai Museum of Traditional Chinese Medicine, which features irreplaceable artifacts, memorabilia, and medical tools, both ancient and modern.
Most students who have concluded the Introductory TCM 1 course, are eager to sign up for TCM 2, which equips the novice TCM student with valuable additional skills.
Beginning with the fundamental principles of Traditional Chinese Medicine, the course emphasizes on two categories. Alumni like to keep in touch with their Alma Mater and we will be happy to keep you informed on the latest news, developments, happenings and, maybe celebrations.
Traditional Chinese Medicine (TCM) is a broad range and complete medical system that has been developed and employed in China to diagnose, treat and prevent illness.
The fundamental principal of TCM looks at the body as a whole, each symptom is looked at in relation to all other present symptoms. Herbal tea is one common form of delivering therapeutic ingredients into the body.
The reason for making three 20-minute decoctions instead of one 1-hour decoction is simple.
A number of tonifying herbs in Chinese medicine also strengthen the immune system, in addition to their other valuable functions. These herbal ingredients can be adapted to any soup recipe; simply boil them and remove after about 30 minutes. Bill Schoenbart has been practicing traditional Chinese medicine (TCM) since 1991, when he earned a Masters degree in TCM. Ellen Shefi is a licensed massage technician, licensed acupuncturist, and registered dietician.
The tongue is the strongest muscle in the human body that prepares food for chewing and is the primary organ of taste.

People who practice traditional Chinese medicine and acupuncturists use Chinese tongue diagnosis which is important tool in understanding better our bodies condition. Normal tongue – pink, no teeth marks or discolorations, with a clear coating that shows proper salivary secretion.
A thin white layer, traces of teeth and a few red dots – this tongue suggests a lack of vital energy in the body so that causes fatigue, poor appetite and excessive sweating. A thin yellow layer in the middle which is surrounded by red colour  – this tongue refers to the appearance of problems with constipation, dehydration and skin diseases. Greasy white coat, swollen edges of the tongue – this seems to refer to work of an unbalanced digestive system and the tendency of water accumulation in the body.
A thin layer of white and red tip of the tongue – this situation reveals that the human body is exposed to constant stress, which causes an unstable emotional state. Red tongue with yellow thick layer in the middle area – an indication of elevated body temperature, which indicates a possible urinary tract infection, skin problems. A thick layer of white in the middle area of ??pale tongue – a situation that suggests infection or inflammation associated with an autoimmune disease, lack of vitamins and minerals. Cracks on the red surface of the tongue – refers to a fungal infection in the body that is accompanied by night sweats, insomnia, irritability. Tongue whose surface is pale and without sediments – indicates reduced blood flow in the body, anemia that can cause dizziness, fatigue, and people of this kind of tongue are suffering from a lack of concentration and memory. It's easy to imagine that over time, they'd have sampled most of the local plants in their search for food. As they huddled around fires, it was only natural that our ancestors would discover the healing powers of heat. As a result, TCM offers a perspective on health which is cultural, philosophical, and scientific. TCM is the essence of the Chinese culture heritage, has a long history of 5000 years as that of Chinese nation and has made an everlasting contribution to the Chinese nation’s survival and producing offspring and prosperity. Stainless steel is an acceptable alternative, but never use iron or aluminum because they have a tendency to react chemically with the herbs.
Some of the herbs in a formula will likely contain volatile aromatic oils as their active ingredient. Of these, a few have a bland or slightly sweet taste, making them suitable as ingredients in soups.
He teaches TCM medical theory and herbalism at an acupuncture school in California, and also maintains a clinical practice. She is a member of the American Association of Acupuncture and Oriental Medicine, the American Herb Association, and the Oregon Acupuncture Association.
All of this is manifested in the mood so people with this kind of tongue usually change their moods quickly.
Such conditions cause pale complexion, pain in the spine and the feeling that often is close to panic.

If women have this kind of tongue diagnosis is often a sign of possible hormonal imbalances.
In time, an oral record evolved that identified those plants that made good food, those that were useful for building, those that had an effect on illness, and those that were poisonous. Those powers would have been especially evident for cold, damp ailments such as arthritis, for which heat provides immediate relief. The principal of TCM is to rebalance the body’s system and rebuild you to a healthy condition. Making a decoction requires some patience, and drinking one requires a tolerance for very strong tastes and aromas.
Aluminum is also a toxic heavy metal, so it should not be used for any type of food preparation.Add 3 cups of cold water to the herbs. These volatile oils can be captured in a 20-minute boiling, but they will be lost by the end of an hour. Incorporating medicine with food is quite a common practice in China, and it is especially useful with children or adults who don't like to take herbs in other forms. Through trial and error, a primitive form of herbal medicine and dietary therapy was taking shape in China. This was the origin of the art of moxibustion, the therapeutic application of heat to treat a wide variety of conditions. Although modern medicine is widely used, TCM still exists in many countries and areas in North America and Europe. On the other hand, it might take a full hour to fully extract the medicinal constituents in hard roots. The most commonly used tonic herbs in a soup stock are Astragalus root, Codonopsis root, Dioscorea yam, and lotus seed.
They began to use pieces of sharpened bone or stone to enhance the sensation, and acupuncture was born. After the course, you would certainly get a main idea of the traditional Chinese Medicine knowledge, which will be very help to your daily life. Interest in TCM has increased over the last 20 years in western countries and seems likely to continue, also people are now more prepared to look for alternative approaches to maintain their health. Reduce to medium heat and continue to boil the herbs until 1 cup of liquid remains (approximately 20 minutes).Strain this liquid and set it aside. For this reason, combine all three doses and then separate them again into three equal doses to ensure that all three doses have the same balance of constituents and flavors. This is one dose of herbal medicine.Add 2 cups of water to the previously cooked herbs (they have already absorbed water, so they need less).

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