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Allergies

Chinese Medicine for Relieving Allergies

Chinese Medicine for Relieving Allergies

Chinese Medicine for Relieving Allergies  Shoshanna Katzman, MS, L.Ac., Dipl. Ac & CH The predominant Chinese medicine view of disease is that illness is caused by an imbalance in the flow of qi, also known as vital energy. Allergies stem from the same, yet specifically involving a qi blockage of the nose and sinuses and referred to as bi yuan, which translates as “nose pool.” Allergies are said to occur when wei qi (defensive Qi) is weak and not able to protect the body from invasion of the external pernicious factor of the “evil wind.” Instead, wind enters the upper body bringing dampness in the form of a runny nose and congestion, and heat symptoms in the form of itchy eyes. Chinese Medicine diagnosis for allergies is...

seafood allergies

Seafood Allergy. Causes, Symptoms, Treatment

Nowadays, more and more people prefer seafood to meat because it is rich in omega-3 fatty acids, useful nutrients, and protein. However, despite its exceptional health benefit, it may trigger an allergic reaction in people. Over 7 million Americans suffer from this problem, they are either seafood allergic or seafood intolerant, the most common allergens are fish and shellfish. Nevertheless, it is worth mentioning that being allergic to seafood doesn’t mean that all its types are unsafe for you, you may be allergic to certain varieties. Thus, people, who don’t consume crustaceans or mollusks can eat cartilaginous fish and vice versa. What Are the Allergens? Basically, muscle protein tropomyosin is responsible for the allergic reaction, crustaceans (shrimp, crayfish, lobster, crab) and mollusks (scallops, octopus, oysters, snails, clams, squid)...

gluten-intolerance-600x399

16 Surprising Signs You Have a Gluten Intolerance

by Lindsay Sheehan Gluten – which means “glue” in Latin – is a family of proteins found in cereal grains like wheat, rye, and barley. It is created when two cereal proteins, glutenin, and gliadin, join together. This bond is what makes dough elastic, allows baked goods to rise, and gives bread its chewy texture. Although gluten is one of the most widely consumed proteins around the world, and humans have been eating wheat (and gluten) for at least 10,000 years, the rate of gluten-related disorders has quadrupled since 1950. And, as of yet, no one can explain with certainty why we are seeing a sudden rise of sensitivities to gluten-based foods. To say that gluten is a complex and controversial topic is a huge understatement. Depending on...