Acupuncture, Chinese Herbs and a Proper Diet can Help Resolve Anemia

The body tissues of a person suffering from anemia are deprived of oxygen resulting in a decrease of the number of red blood cells circulating in the body. The blood condition known as anemia has actually more than 40 different types. They usually come with symptoms of loss of memory, depression, confusion, slick tongue, balance of movement problems creases on the palms (strong signs of anemia), pale eyelids linings, nail beds, or gums (strong signs of anemia), bluish lips, yellowish or pasty skin, dizziness or faintness (severe anemia), shortness of breath, tiredness, weakness, burning tongue, (vitamin B12 anemia), an overall feeling of malaise, fatigue, weakness, and tingling in the extremities (pernicious anemia). Less common symptoms may include irregular heartbeat, poor concentration, weak appetite, insomnia, and headache. Too much iron supplement can cause symptoms like seizures, lethargy, jaundice, fever, bloody diarrhea, and vomiting.

Traditional Chinese Medicine

Practitioners of traditional Chinese medicine (TCM) in Miami use Chinese herbal medicine and acupuncture to treat anemia or deficient blood. For fatigue, a general tonic of Asian ginseng is used. The blood tonic known as dang gui has been used for thousands of years often along with astralagus and Chinese foxglove root.

Acupuncture

A 1990 Chinese study observed the use of a Chinese medicine principle known as bu-shen-yi in the treatment of anemia. The study had 60 volunteers all suffering from orthostatic dysregulation. The patients were randomly divided into a control group (treated with vitamins B1 and B6 and oryzanol) and a treatment group (given Chinese herbal formulas under the principle of bu-shen yi-qi). Herbs used had high amounts of trace elements, especially in zinc and iron (boosts red blood cell action). A month after, outcomes revealed that members of the control group and 16 members of the treatment group exhibited significant improvement. Seventy-one percent of the total group (43 of the volunteers) also clinically manifested mild anemia. Blood tests before and after treatment for hyperchromia, hemoglobin, and red blood cells in 20 volunteers of the treatment group showed significant improvement while 17 members of the control group remained unchanged.

A Chinese study (1992) experimented on the use of a tonic decoction of shi-quan-da-bu-tang (SQT). The study concluded that SQT relieves anemia by strengthening and tonifying vital energy (Qi).

A 1993 Chinese study about an herbal mixture of rehmannia and astralagus (known as Man-Shen Ling) proved that it was effective in treating anemia whilst showing no negative impact on gastrointestinal, heart, kidney, or liver functions.

Another Chinese study done in 1995 showed Vitamin C and Chinese herbal’s effectiveness in treating 43 children suffering from condition known as aplastic anemia who were subjected to fetal blood transfusion therapy. The results showed that only 46% of the members of the group given only blood transfusion treatment improved compared to the 88.9% improvement of chronic aplastic anemia in the group administered with blood transfusion and Chinese medicinal herbs.

Supplements and Foods

Parsley and other foods rich in iron and vitamin C like red meat, poultry, liver, almonds, dried fruits, blackstrap molasses, dried beans, tomatoes, and broccoli are great for increasing iron in the body..

Foods to be avoided when you have anemia include tea, particularly black tea containing tannin, cola, and coffee as they all impair the absorption of iron. In lieu of this, one can drink citrus juices and other foods and drinks high in vitamin C. You need to avoid the long term use of alcoholic beverages as they adversely impact the body’s ability to absorb folic acid.

Red blood cell production can be improved by consuming foods minimally cooked or even raw, to preserve their acid and folic content: eggs, liver, pumpkin, brewer’s yeast, wheat germ, milk, and dark green vegetables. Mackerel and salmon are high in vitamin B12, and lentils, beans, and black-eyed peas provide folate. Most vegetarians are deficient in vitamin B12 since this vitamin is only found in fermented foods (such as tempsch, tofun and miso), eggs, dairy products, and animal products. Vitamin and iron supplements con oversupply the body with iron that can prove harmful.