Cupping
A technique which traditionally uses glass cups or bowls, placed on the body in a fashion that generates a vacuum within the cup, over the skin. This technique draws toxins out of the tissues, and can be especially useful in treating respiratory conditions, and muscle pains. While cupping is done traditionally using a flame to consume the air in the cup and create a vaccuum, modern methods utilise small pumps to achieve the same effect with out the risk of burns.
Moxabustion
The use of an herb called mugwort or artemisia to direct heat toward the body. By lighting varous forms of the herb (compressed like a cigar, or loose moxa “punk”), the heat is directed into acupuncture points and body surfaces. The moxa contains yang energy which is useful in tonifying some deficient conditions, promoting the movement of qi and blood in the channels, and relieving pain.
TDP Lamp
In the clinic we occasionally use a TDP lamp(特定电磁波谱, Teding Diancibo Pu, Special Electro-magnetic Spectrum) in place of moxabustion, although moxa still is recognized especially for it’s penetrating heat. The TDP lamp warms the body through EM frequencies. It uses a special emission plate that is coated with a solution of 33 minerals. It uses far-infrared energy for the heat therapy, as far-infrared energy is proven to be best absorbed by the human body.
Gua-Sha
This technique traditionally involves a slice of horn, which is used to stimulatie the skin in a way that draws toxins out of tissues. This modality can relieve muscle tension, as well as stimulate the release chronic conditions.
Qi-Gong
Various physical exercises to maintain strength and flexibility, when practiced on a daily basis, can provide long term health benefits. ‘Qi-Gong’ literally is to control the qi, meaning that through the practice of these movements, we learn to feel and control subtle spaces within our bodies. Qi-gong, as any physical exercise, also has positive results on mental clarity and well-being.
Diet Advice
Depending on your condition, some dietary changes could be useful. Foods are categorised in Chinese Medicine similarly to herbal medicines, so we can describe the ‘nature’, ‘flavor’, and ‘organs’ that particular food stuffs will act upon. General guidelines are simply ‘not too sweet, not too spicy, not too greasy’.