Research Paper on "Yao Shan and Traditional Chinese Medicine"

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Results:

Scientific studies were examined to evaluate the benefits of samgyetang (- -- ). In conjunction with historical origins of food therapy and theoretical bases, this research paper found 3 studies that tested samgyetang on mice. Some of the tested mice had diseases and other health conditions. Research indicates that these mice received health benefits from samgyetang. The results of these tests specifically showed that the frequent intake of samgyetang may prevent gastric ulcers and hemorrhages and reduce stress levels as well. The positive influence that samgyetang had on mice, compared to the plethora of literature collected in Asian cultures over centuries, suggests that samgyetang indeed has positive benefits for the body. Findings suggest moreover that by exploring the benefits of samgyetang, researchers can find new pathways to Yao Shan as a suitable and effective form of therapy for diseases and health conditions.

Conclusion:

The study concludes with recommendations for future research as well as for general practice implementations of the findings. The recommendations include conducted a controlled experiment using samgyetang with patients suffering from non-life-threatening illnesses and assessing the dietary impact. General practice implementations include following the ancient cultural recipes for samgyetang in daily dietary intakes and making the recipes part of a natural, organic diet to promote health and well-being. As research shows that Yao Shan is indeed another form of therapy for diseases and health conditions, it is acknowledged that a beneficial treatment for many diseases and/or illnesses can be found in food itself and not just medicine alone.

Introduction

According to many health practitioners, a healthy diet with well-balanced foods is the basis of a well-functioning body (Ferguson et al., 2010). Food provides energy, which affects how our minds and bodies operate. Typically, a healthy diet is beneficial to maintain a high quality of life, prevent disease, and manage weight. Food provides energy in the form of calories, which is necessary for physical activity, healing, and growth.

On the other hand, a poor diet can lead to diseases such as heart disease, cancer, diabetes, and obesity (Davis, 2008). Moreover, too many saturated fats can cause atherosclerosis, a major risk factor for stroke and heart attack. Despite the health benefits of a well-balanced diet, many people do not understand the medicinal value of Yao shan ( -- ). This study attempts to address the problems by providing a better understanding of the benefits of the Yao shan and the pharmacological values associated with it.

A definition of Yao shan ( -- ) is simple: Yao stands for medicinal herbs/spices, while Shan stands for food and how it is prepared (the two go together in Chinese culture). Thus Yao shan translates as the food, itself, directly used as medicine. Shi liao ( -- ) or shi zhi ( -- ) are the terms used to describe food therapy or nutritional therapy, respectively. Yao shan shi liao (-- -- ) are designed with TCM diagnoses to develop, repair and balance the human body to prevent and treat diseases; they are important contributors to anti-aging and longevity. For several centuries, this traditional use of therapeutic food has been carried out as a method of treating various diseases. It is widely popular in Eastern cultures, and the traditional cuisines are tailored according to individual homes. Since the ancient period, people have maintained a belief that medicine and food are from the same origin; thus, they perform the same functions. This supports the idea that food is the best medicine. This research explains the pharmacological effects of the foods used as medicine in the Yao shan tradition and how the integration of herbal medicines with traditional Korean food in particular is effective. In addition, this research will explore some of the medicinal cuisines that are still popular in modern Korean society, the nature of the people's perspective on medicinal cuisine, and the actual benefits of this food therapy.

The foundation of yao shan shi liao starts with a diagnosis on the patient's condition and an overall analysis of the illness. An analysis of a patient's five zang organs, the current season, climate, geographic environment, state of emotion and lifestyle must be conducted in order to properly find the causes of disease, the nature of disease, and the external or internal location of the disease. In addition, the diagnosis depicts the right medicine and the necessary ingredients to cook the medicinal foods to treat or prevent the diseases. To determine which dietary measure should be taken for what condition is the task of TCM diagnostics. Physicians analyze the state of the patient's qi-flow, going beyond the obvious and immediate impressions. TCM diagnostics include tongue diagnosis, pulse analysis and abdominal palpation (Kohn, 2012, p. 120). After this inspection, the health practitioner recommends certain foods and herbal supplements while prohibiting others.

The sections that follow include the literature review proceeded by an evaluation of the works and a discussion of the findings. A conclusion is provided that includes recommendations for general practice as well as for future research that can be conducted so as to give more insight for individuals interested in the benefits of alternative therapy.

Literature

The literature in this section begins with the Origins of Yao Shan, proceeds with a survey of literature regarding the health benefits of food therapy (including a Five Flavors chart), follows that with an examination of the literature on TCM theory, provides an overview of the relevant literature on Yao Shan compared to Western medicine, and concludes with an overview of the various recipes and relevant literature related to Samgyetang.

Origins

The history of Yao shan begins with the discovery of oriental medicine. An ancient book, Divine Farmer's Materia Medica (Shennong Bencao Jing: -- ), introduces a total of 364 different kinds of herbs, and about 50 of the 364 are the culinary ingredients. Some examples are da zao, citrus, ginger, clam, red bean, yi yi ren, long yan rou, apricot seeds, gingko nuts and crabs (Yang, 2013, p.15). Another ancient book, Yellow Emperor's Inner Classic (Huangdi Neijing-- -- ), describes the ideal medicinal diet which includes maintaining the relationship between the five zang organs and the five flavors - bitter, sour, sweet, acrid and salty. Eating meat, grains, fruits and vegetables is an integral part of medicinal procedures (Yang, 2013)

In the Han dynasty, the famous doctor, Zhang Zhongjin (150-219) also often used medical liquor to treat diseases. In Zhang's medicinal books, Treatise on Cold Pathogenic and Miscellaneous Diseases (Shanghan Zabing Lun) and Formulas from the Golden Cabinet (Jin gui Yao lue), Zhang introduced the remedies of intaking hong lan hua jiu (safflower wine) and other medicated wines. In addition, Zhang explained in great detail on how to cook medicinal wine, how to prepare medicinal herbs with wine, and how to treat disease with medicinal wine. (Flaws14) In his book, Zhang used hong lan hua jiu (safflower wine) to treat sharp abdominal pain due to Qi and blood stagnation.

Tang Dynasty Era

The people in the Tang Dynasty recognized the importance of classifying all the medicines used in pharmacology. In 657, the Emperor Gao Zong of Tang (r. 649-683) commissioned Li chi, Su chiang and 20 other scholars to complete a pharmacopoeia book of Chinese herbs. This book was named Tang Hsin Hsin Ben Cao (Tang's Newly Revised Materia Medica). This book contained 54 chapters and the information on 850 different medicinal types and substances. These natural substances were from different minerals, plants, herbs, vegetables, animals, crops and cereal. (Huang 11), (Flaws). The diet therapy was officially classified for their pharmacological purposes.

A famous traditional Chinese medicine doctor of the Sui and Tang dynasty (581-682 AD), also known as the Medicine King, Sun Simiao (- -- ) presented food therapy (shi liao --), nutritional therapy (shi zhi --) in his book, Bei Ji Qian Jin Yao Fang --: Essential Formulas worth a Thousand in Gold to Prepare for Urgent Situations. (Kim 2010) In his book, he recorded over 80 medicated wine formulations, covering medical, surgical, gynecological and tonic aspects. He advised that diet therapy should be attempted prior to any use of medicine. He stated the food we typically eat supplies the nutrients necessary for the basic function of the body and consists of the positive effect that medicine would have. Moreover he is the first to discover that people with diabetes have excess sugar in their urine, and he is the first to recognize that diabetic patients should avoid consuming alcohol and starchy foods. (Temple 1986)

In "Bei Ji Qian Jin Yao Fang," Sun Simiao (- -- ) states: "The dietary therapy is the… READ MORE