Welcome to Yang-Sheng! 《養生》欢迎您!
Yang-Sheng (Nurturing Life; ISSN: 2326-277X) is an E-magazine and a network for all healthcare professionals of preventive medicine, practitioners of mind-body exercise (such as meditation, Qigong, Tai Chi, Yoga, Reiki, and mindfulness), true health seekers, and spiritual cultivators. It promotes philosophy and methods of self-healing, positive mind and health preservation, and shares knowledge and experiences with those who are interested in the subjects and their applications in everyday life.
Yang-Sheng merges traditional life-nurturing knowledge with modern scientific research and clinic evidence, and combines ancient wisdom with our own experience to support our daily practice and well-being, and to reach true meaning of health in body, mind and spirit… Your contribution, participation, sharing and suggestions are truly appreciated.
[Note: Due to short of hands, the PDF and Flip-book version will be published later]
Highlights of Current Issue of Yang-Sheng (Vol 4, No 4)
From the Editor introduces this month’s theme of Food as Medicine and introduces the many interesting, informative, and especially tasty articles in this issue!
“To Eat or Not? How Daoists Classify Food” by Livia Kohn, PhD includes quotes from Daoist classic writings and instructs in the ways various classes of foods support qi flow and health. If you would like to learn more, her book Daoist Dietetics: Food for Immortality (Dunedin, Fla.: Three Pines Press, 2010) contains much additional information!
Cindy Cicero offers a great two-part audio seminar with Dr. Thomas Earnest, D.O.M., Professor of Nutrition, and Clinical Nutrition Specialist speaking on “The Chi Energy & Nutrition Basic” who points out the importance of observing and honoring your unique nutritional needs. This also includes a link to download a Nutrition Reference Document.
“Five Element Medicinal Food That Doesn’t Taste Like Medicine” by Raven Cohan brings a very fun and alternative way to regard healthy food choices through meditation (it’s not what you think!) using color, emotions, season, and animals!
“On Eating” and “Tasting For Tea,” Solala Towler shares two stories from the Daoist philosophy that definitely offer “food for thought!” If you sipped water from one part of a stream, and then sipped from another part of the same stream, would you be able to tell the difference between the two cups of water?
Our Dancing Doc Sharon Montes, M. D.discusses“What Are YOU Hungry for – Carbs; Protein, Fat or Something ELSE? The Science and Art of Nourishment.” She points outhow reductionist our research of food is. Rather than describing food, we write about components: high carb (HC) low carb (LC), protein and fat, or even single nutrients like vitamin E or omega-3 oils, and then shares an alternative view for some of the things that nourish, like a beautiful sunset, or the smell of bread fresh from the oven.
In “Maintain Homeostasis — Food Can Help You” by Shiuan Gee, she talks about homeostasis through balance of health and energy in all parts of our body and body systems by paying attention to qi and blood, cold and hot, acid and base.
Our Feature Article this month is “Nurturing your mind, body, spirit with Cosmic Energy” by Lucia Lu gives us valuable information on energetic nutrition! In particular, a comprehensive scientific study showing that deep relaxation [like meditation] changes our bodies on a genetic level, and it’s been discovered that, in long-term practitioners of relaxation methods such as yoga and meditation, far more ”disease-fighting genes” were active, compared to those who practiced no form of relaxation.
“Perseverance in Taiji” by Eric Borreson specifically addresses learning taiji, but as he points out, these lessons can be applied to many facets and faces of life and lifestyle.
As always, Seasonal Harmony with Ellasara Kling supplies us with lists of foods and delicious recipes offering heath and wellness as well as being in harmony with Nature and the season. In particular, the recipe for Butternut Squash Soup with Bengali Spices sounds absolutely fantastic!
“OUR GREATEST POTENTIAL” by Marcy Tavernier Lundquist talks about your relationship to food, and invites you to consider what your food cravings might be trying to tell you!
Shawn Cartwright shares the article “The Healing Properties of Fermented Foods” by Dr. Ted Nawalinski. In particular, this discusses probiotics and vitamin K, the nourishing properties and benefits offered, and food sources where you can find these valuable nutrients.
In Scientific Qi Exploration, Marty Eisen Ph.D. gives part 2 on the Extraordinary Meridians this month, how they function alone and in conjunction with the familiar Meridians most acupuncturists use.
Research Update compiled by Kevin Chen Ph.D. reports on nutrition and dietary therapies as applied to both disease reduction and reversal in conditions such as depression, inflammation, type 2 diabetes, as well as prevention of illness.
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