To Your Health
Traditional Chinese Medicine, Part II

by Paulette Avery, R.N., M.S.N.

Last month I began the story of my experience with Traditional Chinese Medicine (TCM). I have been surprised to learn the number of people I know who have seen an acupuncturist. But apparently I shouldn't be so surprised, as according to a recent article in Newsweek, "Nearly half of all U.S. adults go outside the health system for some of their care. We make more visits to nonconventional healers (some 600 million a year) than we do to M.D.s, and we spend more of our own money for the privilege about $30 billion a year by recent estimates."

Now I'll continue with my story. In addition to the assessment and the needling that I described in last month's column, there are two other aspects of TCM: herbs and dietary modifications. At each visit, Francine prepares an herbal mixture, which she presents to me in a paper bag. Each evening after dinner, I brew the herbs and drink the tea that results. Using a blue enamel coffee pot like the ones used for camping, I pour the mixture of what appears to be leaves, seeds, pieces of bark, and a powdery substance (along with some unidentifiable items) into the pot. On the first night, I add three-and-a-half cups of water and boil it down to one cup. I strain and drink the liquid, which looks more like mud than tea. The first time, I sipped it. As neither the flavor nor the smell are very pleasant, I have since found the easiest way to consume the herbal brew is to hold my nose and drink it down as quickly as possible! On the second night, I add three cups of water and reduce it to three-quarters cup, and the third night, two-and-a-half cups of water boil down to a half cup. I repeat this process with a second bag of herbs each week. Although I don't enjoy drinking the herbs, taking them is a small price to pay for feeling better. All the brewing has certainly given our home a distinctive odor for the last couple of months.

Then there are the dietary recommendations. Francine gave me an instruction booklet about TCM at my first visit. Toward the back she had marked the following recommendations: no alcohol, no coffee, no cold food or drinks, no raw vegetables or salads, no hot spicy foods. She did not check: no sugar, no dairy foods, no shellfish, no sour foods (vinegar), no barbecued foods, no salt, no duck or bamboo shoots. This has been the most challenging area of treatment for me, but considering the number of restrictions, I have surprised myself at how closely I have adhered to the diet. These are life-long recommendations, but Francine has indicated that once I am feeling well, some leeway is possible. For instance, I love salads. She suggested that this time of year, I stick to cooked veggies, but in the spring and summer, a couple of salads a week would be OK. When I find myself with a strong craving for a "forbidden" food, I sometimes treat myself to a small amount of it. That usually works.

Some insurance plans will pay for acupuncture in some cases. Ours won't, so I'm thankful we can afford to pay for it. Overall, I am pleased with my experience and recommend TCM. Keep it in mind if traditional Western medicine isn't working for you. But be sure to let your doctor know so that your health care can be safely coordinated.

In the not too distant future, we may all have the option of seeing a health provider trained in both Western and Eastern medicine so that we can benefit from the best of these two traditions. Where Western medicine is weakest, namely the treatment of chronic diseases, TCM can provide real help.

Paulette Avery is a registered nurse and a freelance writer who specializes in health issues.