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Cathy’s Wealth of Health: Medicinal Mushrooms: A True Super Food
By Cathy McNease, Dipl CH, RH
Medicinal Mushrooms: A True Super Food
I first saw medicinal mushrooms being used in a family of Taoist healers with whom I was apprenticing in the early 1980’s. I had been asked to help the matriarch teach cooking classes, since she spoke very little English. Lily Chuang was a brilliant herbalist, but she preferred to prevent illnesses in her family rather than treat them. One of the tricks up her sleeve was regular use of Shitake Mushrooms (Lentinula edodes). She always had a jar of the dried mushrooms rehydrating in the refrigerator. Every meal included a small amount of these gems, cooked with eggs, in oatmeal, in soups and stir fries. She even made “burgers” out of the tough dry stems that she powdered in a coffee grinder and mixed with grated vegetables and eggs, and pan fried until brown. The soaking water from the rehydration process was used as a delicious addition to soups and grains.
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Cathy’s Wealth of Health: The Eyes Are a Window to Liver Health
By Cathy McNease, Herbalist
Traditional Chinese Medicine has given us a way to physically view how healthy or unhealthy is our liver via the eyes. So much information is provided to me as a practitioner by simply observing my patient’s eyes. The tongue is used in Chinese Medicine for diagnosis. The sides of the tongue tell you about liver health…pale=blood deficiency; red=heat; purple=stagnation. If your eyes are still in good condition, but you observe one of these colors on your tongue, start now to remedy the imbalance in your liver and protect your precious sense of vision. One of the beauties of tongue reading is that it empowers us to prevent diseases before they strike.
Here are some of the most important messages seen in the eyes, followed by some simple remedies:
Red eyes show heat, inflammation, or irritation.
Dry eyes show lack of body fluids, deficiency of blood or too much heat.
Itchy eyes show allergies, and the body’s difficulty in clearing allergens. Nettle leaf, Milk thistle seed and Burdock root, all available in capsules, may be of help.
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Cathy’s Wealth of Health: Staying Healthy with a Rainbow of Foods
By Cathy McNease, Herbalist
I know of no better food advice for a long healthy life than to strive towards eating a rainbow of fruits and vegetables every day. Each color provides a power pack of nutrients to stave off chronic diseases and promote vitality. The USDA recently provided a new icon to represent a healthy diet, thanks to the work of Michelle Obama in attempting to raise food consciousness and tackle the childhood obesity epidemic. The image is a plate with ½ being devoted to fruits and vegetables, ¼ for proteins (lean meats, beans, eggs) and ¼ for grains (with the suggestion that at least ½ of the grains are whole grains). Off to the side is a small circle representing reduced fat dairy products (a glass of low fat milk or a container of yogurt). The brilliance is in its simplicity. Whether you are a child or a senior, you can understand the guidance. (Go to www.choosemyplate.gov for more dietary guidelines.) Most of us, even the healthiest of eaters, need to eat more fruits and vegetables. Reminding yourself of the rainbow helps move you towards that goal. -
Cathy’s Wealth of Health: Our Eyes Are a Window to Liver Health
By Cathy McNease, Herbalist
Traditional Chinese Medicine has given us a way to physically view how healthy or unhealthy is our liver via the eyes. So much information is provided to me as a practitioner by simply observing my patient’s eyes. The tongue is used in Chinese Medicine for diagnosis. The sides of the tongue tell you about liver health…pale=blood deficiency; red=heat; purple=stagnation. If your eyes are still in good condition, but you observe one of these colors on your tongue, start now to remedy the imbalance in your liver and protect your precious sense of vision. One of the beauties of tongue reading is that it empowers us to prevent diseases before they strike.Here are some of the most important messages seen in the eyes, followed by some simple remedies:
RED EYES show heat, inflammation, or irritation.
DRY EYES show lack of body fluids, deficiency of blood or too much heat.
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A Wealth of Health: Let’s Talk About the Role of Inflammation in Age and Illness
Herbalist and Author Cathy McNease Inflammation: Causes and Cures
By Cathy McNease, HerbalistOne of the biggest predictors of how well we age is the amount of inflammation present in our bodies. The major killer diseases, such as cancer, heart disease, and Alzheimer’s, as well as the discomforts of gastritis, arthritis, gingivitis, and the many other –itises, all begin with inflammation. When an organ is inflamed, disease follows. Over time that fire in the tissues or cells can become life threatening. Some of the best cures to reduce inflammation are found in colorful fruits and vegetables. The other vital component to fire reduction is to avoid unhealthy fats, denatured grains, refined sugars, and foods heavy laden in artificial flavorings, colorings and preservatives.
In recent years the medical world has awakened to the huge connection between diet and health. One of the measurable factors that your doctor may use to determine disease risks is your level of CRP (C-Reactive Proteins) in the blood. It is now know that this is a more reliable pointer to the possibility of heart disease than merely looking at cholesterol levels. It will also show the amount of inflammation generally present in the body.
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A Wealth of Health: In Tune with Springtime
If you’re in New Jersey or the Northeast, it might not feel like spring, but it is! And the perfect time to re-run this Cathy’s Wealth of Health on being in tune with the season. By Cathy McNease, Herbalist
In Tune with Springtime: Healing the Liver
Spring has arrived with its chirping baby birds, windy weather and multitudes of fragrant blossoms. The Spring is associated with the Wood Element (Liver and Gall Bladder). We will be the healthiest when we attempt to attune our energies to that of the natural seasons around us. Imagine your energy is like that of a tree – if you observe the natural flow of the tree’s Qi (vital energy) through the seasons, you get an idea of being in harmony with Nature. In Winter the energy is deep in the trunk and roots, storing up for seasons to come. In Spring the tree’s Qi (vital energy) moves upward and outward to the branches, forming buds.
When our energy goes dramatically counter to this natural flow, we encounter health problems. In Springtime if we are still indulging in the heavier Winter storage fare, eating lots of meat, cheese and rich dishes, the end result is stagnant Liver Qi, allergies, headaches, skin conditions and lots of phlegm. A visit to the local farmers’ market will get you in touch with the fruits and vegetables that are truly in season for your locale.
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Cathy's Wealth of Health: Staying healthy with a rainbow of foods
Editor’s note: It seemed appropriate to have an article on eating a “rainbow of foods” as we approach Pride. It was a coincidence, really, but a nice one. – Mark/lgbtSr
Eating a Rainbow
By Cathy McNease, Herbalist I know of no better food advice for a long healthy life than to strive towards eating a rainbow of fruits and vegetables every day. Each color provides a power pack of nutrients to stave off chronic diseases and promote vitality. The USDA recently provided a new icon to represent a healthy diet, thanks to the work of Michelle Obama in attempting to raise food consciousness and tackle the childhood obesity epidemic. The image is a plate with ½ being devoted to fruits and vegetables, ¼ for proteins (lean meats, beans, eggs) and ¼ for grains (with the suggestion that at least ½ of the grains are whole grains). Off to the side is a small circle representing reduced fat dairy products (a glass of low fat milk or a container of yogurt). The brilliance is in its simplicity. Whether you are a child or a senior, you can understand the guidance. (Go to www.choosemyplate.gov for more dietary guidelines.) Most of us, even the healthiest of eaters, need to eat more fruits and vegetables. Reminding yourself of the rainbow helps move you towards that goal. RED fruits and vegetables are colored by plant pigments called lycopene (in tomatoes, watermelon, pink grapefruit) or anthocyanins (in strawberries, cherries, raspberries, red grapes). Red foods protect our hearts, improve brain function, reduce the risk of osteoporosis and diabetes, and lower the risk of several cancers, most notably prostate cancer. In a study of men age 40 and older, those who consumed more than 10 servings of tomato products per week had two-thirds the risk of developing prostate cancer compared to those who ate less than 1.5 servings weekly. Lycopene in tomato paste is four times more bioavailable than that in fresh tomatoes, so ketchup counts. ORANGE and YELLOW fruits and vegetables are colored by plant pigments called carotenoids. Studies show that these can help reduce the risk of cancer, heart disease and can improve immune system function. One study found that people who ate a diet rich in carotenoids were 43% less likely to develop age-related macular degeneration, an eye disorder common in the elderly, which can lead to blindness. Beta-carotene in sweet potatoes, pumpkins, winter squash, persimmons, papaya, peaches, and carrots, is converted to vitamin A which promotes healthy mucus membranes, protects the skin from UV radiation, helps prevent cataracts and exhibits anti-aging effects. Orange and yellow foods are also rich in vitamin C. YELLOW and GREEN fruits and vegetables contain another group of carotenoids: lutein, zeaxanthin and xanthophylls. These are also important in preventing macular degeneration. You may choose spinach, broccoli, green beans, cabbage and corn for these nutrients.
GREEN fruits and vegetables are rich in folic acid and chlorophyll. Folic acid protects us from cancer, high levels of LDL (the bad cholesterol), regulates digestion and improves immune system function. All green foods also contain chlorophyll, nature’s blood builder and detoxifier. The chlorophyll molecule and hemoglobin molecule (part of our blood) are almost identical in structure, except that magnesium is in the center of the chlorophyll while iron centers the hemoglobin. Thus, eating green foods is a very easy conversion for our bodies to make blood. In addition to all the leafy green vegetables, zucchini, peas and seaweeds, there are also a few green fruits: avocados, grapes, kiwis, limes and green apples. BLUE and PURPLE foods contain a pigment called anthocyanins, the same pigment in some red foods. Grapes, eggplant, plums, blueberries, red cabbage, and beets are examples. This nutrient benefits the cardiovascular system, lowering cholesterol, helping maintain flexibility of blood vessels and supporting blood flow to the eyes and the nervous system. This may contribute to better visual acuity and reduction of glaucoma, as well as a reduced risk of cancer, stroke and heart disease. Reservatrol is another nutrient found primarily in the skin of grapes that may thwart a host of age related disorders including Alzheimer’s disease. It has been shown to break down the plaque deposits that are so damaging to the brain. There are many studies showing a strong link between eating blueberries and improved memory and healthy aging. WHITE fruits and vegetables contain allicin, known to lower LDL (bad cholesterol) as well as blood pressure, and boost the immune system by stimulating natural killer B and T cells, the major regulators of the immune system defense. Examples are potatoes, onions, mushrooms, turnips, bananas, white peaches, and pears. These white foods also help reduce the risk of stomach cancer and heart disease. Bananas and potatoes are good sources of the mineral potassium. We should all be eating at least 5 fist size portions of multi-colored fruits and vegetables every day. People who eat generous amounts of fruits and vegetables as part of a healthy diet are likely to reduce their risk of many chronic diseases. Did you eat your rainbow today? For more information and research: www.fruitsandveggiesmatter.gov
ewg@ewg.org (list of dirty dozen and clean 15 shopper’s guide to pesticides in produce)
www.fruitsandveggiesmorematters.org
Cathy McNease is a nationally certified herbalist with a Diplomate in Chinese Herbology from the NCCAOM, a B.S. in Biology and Psychology from Western Michigan University and two Master Herbalist certificates from Emerson College of Herbology in Canada and East-West Course of Herbology in Santa Cruz. You can view her bio here.]]> -
Cathy's Wealth of Health: The magic of medical mushrooms
“Medical mushrooms are a true superfood.” – Cathy McNease, Herbalist
I first saw medicinal mushrooms being used in a family of Taoist healers with whom I was apprenticing in the early 1980’s. I had been asked to help the matriarch teach cooking classes, since she spoke very little English. Lily Chuang was a brilliant herbalist, but she preferred to prevent illnesses in her family rather than treat them. One of the tricks up her sleeve was regular use of SHITAKE MUSHROOMS (Lentinula edodes). She always had a jar of the dried mushrooms rehydrating in the refrigerator. Every meal included a small amount of these gems, cooked with eggs, in oatmeal, in soups and stir fries. She even made “burgers” out of the tough dry stems that she powdered in a coffee grinder and mixed with grated vegetables and eggs, and pan fried until brown. The soaking water from the rehydration process was used as a delicious addition to soups and grains.
Nowadays, SHITAKES are widely available in many forms – dried, fresh in the produce section and incorporated into capsules and tablets of medicinal mushroom blends. SHITAKES are one of the most flavorful mushrooms to use as food, while some of the others are too bitter or woody to use this way, and are better taken in capsule form. SHITAKE MUSHROOMS are very rich in a large sugar molecule called a polysaccharide, which has been found to show strong anti-tumor, anti-viral and immune enhancing effects, such as increasing macrophage and killer T-cell activity. SHITAKES have been shown to improve the health of chronic hepatitis, HIV and AIDS patients. Research also has shown their ability to lower both blood pressure and cholesterol. General dosage as food would be to eat 2-5 mushrooms daily, cooked in some form (or taken as directed in capsules). MAITAKE (Grifola frondosa), another delicious mushroom, but not as widely available, has been found to be even stronger in its action against cancer.
Two other woody textured medicinal mushrooms that are powerful healers are not eaten as foods, but taken in teas, tablets or capsules: CHAGA (Inonotus obliquus) and GANODERMA LUCIDUM (aka Reishi, Ling Zhi). CHAGA has long been used in Russia and Eastern Europe for treatment of cancers, gastritis and stomach ulcers. It has an enormously high level of anti-oxidants for reducing inflammation, fighting infections and promoting good health. CHAGA is available from Canadian suppliers in a powdered form which can be prepared as a pleasant tea (www.mitobi.com). With cancer on both sides of my family, this tea has become one of my staples.
GANODERMA MUSHROOM is used as an immune-modulator, which means that it normalizes both an overactive immune system (auto-immune conditions) and an underactive immune system (frequent or chronic infections). It is not generally used as a tea due to the bitter flavor, but is widely available in pills, capsules and tinctures (alcohol extracts). GANODERMA has been used in the Chinese pharmacopoeia for over 3,000 years. Its benefits include: anti-inflammatory, liver protective, anti-tumor, reducing altitude sickness (by improved oxygen utilization), anti-histamine, cholesterol lowering, and mental disease caused by environmental stress. With older patients, the research shows a marked benefit on the heart and lungs in conditions such as coronary artery disease, palpitations, dyspnea (difficulty breathing) and chronic bronchitis.
One of the most restorative mushrooms from the Chinese tradition is actually a combination of a fungus and a caterpillar: CORDYCEPS (Dong Chong Xia Cao=Winter Worm Summer Grass). This is a caterpillar that freezes just under the surface of the ground in winter and in spring a fungus grows out from its body. These are very expensive and are now being cultivated minus the caterpillar. This is considered in Chinese medicine to be a very powerful, deeply strengthening immune tonic, used in serious problems such as bone marrow failure, HIV-AIDS, Chronic Fatigue Syndrome and generalized weakness. They were made famous recently when a group of very successful Chinese female athletes credited their Olympic success to CORDYCEPS. They are often included in the medicinal mushroom blends that are prepared into capsules and available at your local health food stores. In traditional Chinese culture, CORDYCEPS are prepared into meat and poultry soups with other herbs like ginseng. A word to the wise…if you do this, crush up the CORDYCEPS first; otherwise, when it rehydrates into the soup, the caterpillar clearly become visible and may be staring back at you on your soup spoon.
For further information and research details, go to the following sites:
http://www.christopherhobbs.com/
http://www.drweil.com/
http://www.fungi.com/
Cathy McNease is a nationally certified herbalist with a Diplomate in Chinese Herbology from the NCCAOM, a B.S. in Biology and Psychology from Western Michigan University and two Master Herbalist certificates from Emerson College of Herbology in Canada and East-West Course of Herbology in Santa Cruz. You can view her bio here.]]> -
A Wealth of Health with Cathy (introductory video)
This is an introductory video with Cathy McNease, who’ll be writing a regular column on health and well-being for those over-50 (this site’s audience). Cathy is my sister and she’s been in the field of Chinese medicine and herbology for four decades. Cathy is a nationally certified herbalist with a Diplomate in Chinese Herbology from the NCCAOM, a B.S. in Biology and Psychology from Western Michigan University and two Master Herbalist certificates from Emerson College of Herbology in Canada and East-West Course of Herbology in Santa Cruz. You can read her full biography on the left sidebar. I’m thrilled to have Cathy as a contributor to lgbtSr. She knows her stuff, and has been a trusted resource for me for many years, and a friend for life. Well, at least since I was adopted at the age of two and she rode in the car with me from Mississippi to Indiana. The journey comes full circle.]]>
