Traditional Chinese Medicine states that Qi is the commander of Blood and Blood is the mother of Qi.
We speak of Qi stagnation and how a blockage of Qi, vital life force, establishes Patterns of Disharmony that then lead to sickness and disease.
It stands to reason, given the relationship described above, that if the Qi mechanism is amiss, then the Blood flow is (or will be) awry, too. Qi stagnation is often but not always the result of Blood stagnation or stasis, with its telltale symptom being intense fixed pain—think menstrual cramps, joint pain, and migraine headaches.
Turmeric, known as Jiang Huang in Chinese Herbal Medicine, invigorates Blood and can therefore alleviate such painful conditions. This is because the herb is warm in nature and both bitter and acrid in flavor – allowing it to move, drain and disperse all at once and thus enabling Blood to better support and nurture Qi – not to mention the countless other essential things a Mother must do.
Turmeric is used in cooking – most commonly found in Indian cuisine. It can easily be added to rice dishes, soups, stews and even morning oatmeal. Perhaps the simplest way to assure a healthy/therapeutic amount of Turmeric in your diet is to steep fresh Turmeric root, peeled and sliced, in water and sip as you would a tea.
Frances Boswell is a licensed acupuncturist at her practice, Qi Sera Sera Acupuncture, in New York City. She focuses on a lesser-known branch of Traditional Chinese Medicine, which identifies poor diet as a common cause of disease. Traditional Chinese Medicine understands that the importance of food goes beyond ingredients' vitamins, mineral, nutrient and caloric content—food has its own energetic and spiritual role in our health. Frances' aim is to teach this ancient wisdom, apply it to everyday cooking, and work with patients to modify their diets, in addition to acupuncture, to help them live, eat, and be well. Contact Frances here.