As we mentioned last week, allergy season is here and along with it comes all of the lovely phlegm and mucus that our bodies produce in response to our exposure to allergens. Where does it all come from and more importantly how can we get rid of it?

Chinese medical theory says that phlegm and mucus is produced in the digestive tract and it is stored in the respiratory tract. So when it comes to allergies, any pathological or excess production a phlegm or mucus implies an inherent weakness of digestion. 

This is an important perspective to keep in mind when treating allergies, the first order of business is to strengthen digestion to reduce the production of phlegm and in doing so we increase the body’s resistance to allergens in the first place.

Anyone who suffers from allergies can immediately improve their symptoms by eliminating foods that have mucus forming properties such as dairy products, along with excessive consumption of oils and fats. Also reducing or eliminating foods that weaken digestion such as, excessive amounts of sugar, cold and raw foods as well as coffee, tea and alcohol.

Making these simple changes over the course of a couple of weeks will noticeably improve allergy symptoms. For complete relief or to devise a custom treatment plan to fit your needs, give us a call! 

Enjoy the beautiful weather symptom free.

This is not a new story, but it is one that has come to our attention in the past week. There are dangerous levels of arsenic in rice and products made from rice, both conventional and organic products are effected. The Environmental Working Group has explained the problem well in this article and it is well worth your time to read it. 

The bottom line: minimize your consumption of rice and products that contain rice, like cereals, milk substitutes, flours and sweeteners just to name a few. Buy white rice from California, (Lundberg brand for example) because if is shown in tests to have lower levels of this toxic heavy metal than rice produced elsewhere. Also, washing your rice before cooking helps reduce levels of arsenic.

We know...... being on Facebook is not anything unusual or super exciting these days, but for us it represents another step in creating a strong foundation of community for our patients. So it is yet another step towards being the best we can be. Please take a moment to "Like" us (if you do)! :)

We are excited for spring and the return of the warm weather. There is lots going on here at BCA and as always, we are studying hard to be the best practitioners we can be. Headed to Portland this weekend for an advanced class on digestion with Monika Kobylecka. 

I just updated the website with a detailed description of the amazing style of acupuncture that we practice around here: Kiiko Matsumoto Style. Check it out and get in touch to experience the incredible benefits of this powerful style. 

Wishing you all the best! 

Cinnamon-Walnut Congee - makes 3-4 servings
This warm, nutty cinnamon cereal takes advantage of the flavors and health benefits of walnuts. In northern China, walnuts are dubbed "the king of dried fruits".

INGREDIENTS
1/2 cup chopped walnuts
1/4 cup chopped pecans
1/2 cup uncooked short-grain rice, rinsed and drained
1/4 teaspoon salt (optional)
4-5 cups water
1 teaspoon ground cinnamon, or to taste
1-2 teaspoons honey or other natural sweetener, or to taste (optional)
DIRECTIONS
1. Combine the walnuts, pecans, rice, salt (if using), and water in a pot.
2. Bring to a boil, then lower the heat and simmer, covered with the lid slightly ajar, for 45-60 minutes, stirring occasionally. Add a little extra water if the congee is drying out and/or threatening to stick to the bottom of the pot.
3. Add the cinnamon and cook for 2-3 more minutes.
4. Add the honey, if desired, then serve. 
ESPECIALLY GOOD FOR
Anyone with cold extremities, weakness, impotence, diarrhea, low back pain, poor memory, insomnia, or frequent nighttime urination.
FOR THOSE FAMILIAR WITH CHINESE MEDICINE
This dish harmonizes the Heart and Kidneys, augments the Kidney essence, and strengthens the Spleen qi.

Ancient Wisdom, Modern Kitchen, by Yuan Wang, Warren Sheir, and Mika Ono, pg. 197

Emden and I have been working hard all weekend to get the new website published and are very excited about the project. It is our intention to create a streamlined site that is both easy to use and informative. We are hoping it will serve as a platform for all of the exciting things we are up to at here at Bend Community Acupuncture. We would love your feed back and Stay tuned! -Rob