Neil Kingham

The Telegraph have reported a study by researchers of Tufts University in Massachusetts which has shown that T’ai Chi practice leads to a significant improvement in symptoms of arthritis of the knee. As well as reduced pain, the participants were able to ‘move more easily, were less depressed and were in overall better health’. Considering that they had only 12 weeks of T’ai Chi practice, the results are remarkable.

In China, T’ai Chi is routinely practiced by a large percentage of the population, especially the elderly, and has become increasingly common in the UK. I remember trying to explain it to my confused friends when I took my first t’ai chi class around 14 years ago – now pretty much everyone has heard of it, and there are classes in most towns.

The slow, rhythmic movements of the T’ai Chi forms teach a great level of body awareness, leading to an increased ability to recognise physical stress and strain, and hence reduce it. It also gently works all the joints and muscles, leading to improved flexibility, better muscle tone and better balance. It also helps to circulate Qi and Blood throughout the body, which reduces pain. All of these effects help to explain why the arthritis sufferers felt so much much benefit from their practice.

The full story can be found here

Tomato and Aduki Bean Casserole with Sweet Potato Mash.

1 leek

5 or 6 large cabbage leaves

1 courgette

½ pint vegetable stock

1 tin of chopped tomatoes

300g aduki and/or black beans – cooked

4-5 heaped tsp cornfour

¼ lemon

Splash of milk (cow or soya)

Bunch of fresh marjoram

1-2 potatoes

1-2 sweet potatoes

For the mash:

Peel and chop the potatoes and sweet potatoes and place in a pan with boiling water. Simmer for arouns 20-30 minutes until soft. Drain and allow to cool for a moment before mashing in the pan. Add a splash of milk if the mash is too stiff.

For the casserole:

Chop the leek and place in the casserole dish with the stock and tinned tomatoes. Bring to the boil and simmer gently for a few minutes with the lid on. Chop the cabbage and courgette and add to the pot (add more stock or water if necessary). Continue to simmer until all ingredients are soft. Add the beans, the juice of ¼ of a lemon and the chopped marjoram. Mix the cornfour and milk in a jug until smooth. Slowly pour into the casserole, stirring constantly as the liquid thickens. Add as much or as little as you like until the desired consistency is reached.

Energetics: A Yin and Blood tonifying dish, neutral to cool in temperature.

Notes: You can of course use any herb to flavour this dish. Marjoram is suggested as its flavour goes very well with the other ingredients, and because it is one of the few Yin tonifying herbs. For the mash I like a mixture of normal potatoes for consitency and sweet potatoes for flavour.

Recent joint studies from China and the USA show that regular practice of qigong can help cancer patients live longer, reports ChanelNewsAsia.com – The study shows that qigong practice significantly decreases reoccurrence of cancer and improves oxygen intake.

It’s probably not surprising that the story doesn’t make any mention of Qi or of traditional Chinese medicine, as it is reporting a scientific study. Nevertheless, the aims of qigong include regulating and strengthening the Qi, and so improving overall health. I know many people whose health has benefited from qigong practice, including some who are certain that it has helped them significantly with their recovery from serious illness. Tai Chi and Qi Gong have been part of my own practice for many years, and I often recommend them to my patients. I believe that regular practice of these arts is one of the single best ways to good health and wellbeing.

Read the full story here:

Some studies show practicing qigong helps fight cancer

A couple of weeks ago I was lucky enough to hear Miles Irving speak on his favourite topic – foraging. As a professional forager providing wild foods to the restaurant trade, Miles is a leading expert on the gathering and use of wild food and ‘The Forager Handbook’ is an essential guide for anyone interested in the subject.

The majority of the book’s 408 pages are devoted to descriptions of hundreds of native British wild plants. Their distribution and habitat are described, along with a detailed description. Notes and anecdotes from Miles follow, along with uses, recipes, harvesting notes and hazards if necessary. Similar looking plants are also described, with tips for correct identification. Brief descriptions of medical benefits are also given, where known.

The book has lovely photos throughout – Miles has gone for black and white in order to emphasise the plant’s form, a real benefit to identification. The early chapters cover how, where and why to forage, uses of different plant parts, cooking and preparation methods and hazards along with plant guides by time of year and local environment.

One of the problems faced by the modern-day forager is knowing how to harvest and prepare wild foods. Miles is at the forefront of rediscovering this ancient knowledge, and with the help of the chefs that he works with, suggests numerous recipes and cooking ideas for these ‘lost’ foods.

I have already spent many hours studying and enjoying this book, and putting into practice some of Miles’ advice, and I look forward to a great deal more foraging to come!

‘The Forager Handbook’ is available from Amazon, and more information is also available on Miles’ website, Forager