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Book details
  • SubGenre:Diet & Nutrition / General
  • Language:English
  • Pages:308
  • Paperback ISBN:9781667863665

The Third Spoke

A Clinician's Guide to Dietary Therapy

by Pamela B. Milask L.O.M., L.c., B.A.

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The Third Spoke was conceived and written to create a tool to facilitate the development of a true partnership between patient and practitioner regarding the integration of the dietary spoke into a practice. Chinese Dietary Theory evolved from inside the developing foundations of Chinese Medicine and is, therefore, a compatible perspective on food with its attention on observable elemental relationships. The Third Spoke discusses the use of foods with respect to their innate qualities and actions in the body to complement and reinforce acupuncture therapy to accelerate treatment progress.
The food choices made can be pivotal factors that can help avoid or reduce the manifestation of existing innate/hereditary tendencies into chronic health challenges. Although food may not be a cure-all, it can be key in minimizing or correcting imbalances resulting in increased wellness. The Spoke aspires to bring life-changing insights into the connection between foods and their therapeutic actions. Chinese Dietary Theory (CDT)is an integral part of Chinese Medicine and can be used in conjunction with acupuncture and associated therapies in TCM treatment protocols and beyond. The word appropriate is an essential concept underlying CDT. One should not be held hostage by their food choices but rather be empowered when determining whether or not a food is appropriate depending on current health conditions and other factors, such as the season, and hereditary tendencies. CDT can help connect a condition with proper and helpful dietary choices. This is a common sense approach and is readily observed. For example, quite naturally one reaches for cool foods such as raw salads or fruits in warmer weather – and feels drawn to more warming foods like baked foods or warming soups and stews in colder weather. It is also true that eating Warm or Hot food, including spices, on a hot day can be balancing as it induces sweating which lowers body temperature. The recipes in The Spoke expand on these tendencies by addressing TCM-defined pathological states such as the presence of Dampness, Phlegm, Heat, Cold, and Dryness, or the Deficiency of Qi, Blood, or Fluids. It is through clinical experience in my practice that I began to "test" CDT and develop and dispense suggestions for food therapy recipes. Patients who participated and made dietary adjustments benefited from the recommendations. Acupuncture treatments can be complemented and reinforced when changes to daily fare are implemented. The Western micronutrition views define the value of foods according to their nutritional components including fat, calories, fiber, carbohydrates, proteins, etc. The more macro Eastern perspective values foods according to innate energetics including temperature, organ resonance, route taken in the body, etc. These two paradigms may seem contradictory but when combined they form a more whole, enlarged perspective on food and nourishment, a micro versus a macro view, much like two sides of the same coin. There is value in the convergence of Western and Eastern food paradigms, for when they are woven together a blueprint forms that can anchor an individual's healthy state and allow them to flourish. With respect to the ever-expanding topic of food and nutrition, it is my goal for The Spoke to provide a glimpse into a deeply rooted and valuable understanding of food and our connection to the natural world of which we are of course a part. May The Third Spoke add to your knowledge base as you continue your nutrition studies.
About the author
About the Author The Third Spoke: A Clinician's Guide to Dietary Therapy is the culmination of Pam's nearly 40-year journey exploring food and nourishment, beginning with the study and practice of macrobiotics. Her time with that community and immersion into the power of food filled her with a great appreciation and set her path for life. As her food study evolved, Pam pursued a more expanded whole foods approach and, in 1994, began a serious and lifelong study of Chinese Dietary Theory and Shíliáo, food therapy, a system of understanding food and drink that has its roots in and evolved out of the identification of the actions and qualities of Chinese herbs and the development of Chinese herbal medicine as it is today. Major influences regarding food include the Kushis, Steve Gagne, Paul Pitchford, Dr. Marlene Merritt, Henry C. Lu, Daverik Leggitt, Dr. Mark Hyman, and Michael Pollan. In 1991, Pam began a two-year course of study in Chinese Pharmacology with Ted Kaptchuk (The Web That Has No Weaver). This led to her completing the acupuncture program at Eastern School of Acupuncture & Traditional Medicine. She then opened an acupuncture practice and immediately integrated food therapy to empower, sustain, and accelerate patient healing. Major Chinese medicine influences throughout her in-depth study include Lonny Jarrett, Kiiko Matsumoto, Jeffrey Yuen, Ted Kaptchuk, Arya Nielsen, Heiner Fruehauf, Henry McCann, and Lillian Pearl Bridges. Pam has studied with Lonny Jarrett since 1994 and completed his two-year Clinical Integration course from 2004 - 2006. Pam is licensed in Pennsylvania and is nationally certified to practice acupuncture and herbal medicine and has been teaching Nutrition & Food Energetics in the master's degree acupuncture program as an adjunct instructor since 2009 at the Won Institute of Graduate Studies in Warminster, Pennsylvania. Pam has earned bachelor's degree as a double major in Psychology and English Literature at the College of New Jersey in Ewing Township, New Jersey. Pam continues an ongoing study in nutrition and Chinese medicine as well as entering the doctoral program in acupuncture.