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Hong qu (monascus), also known as red yeast rice, is rice that has been fermented with the yeast monascus purpureus. The fermentation process changes the color of the rice from white to red, thereby giving it the name “red yeast rice.” For centuries, hong qu has been used in China…
John Chen, PhD, PharmD, OMD, LAc
Articles
Herbal Medicine
Oolong Tea Preparation, Gong Fu Style
Eric Schanke, LAc; Brenton Harvey, LAc, CH; Hong Ji
Articles
John Amaro, LAc, DC, Dipl. Ac.(NCCAOM), Dipl.Med.Ac.(IAMA)
Articles
March is here, and November, the month of elections, is in the distant future. Even though November is a full eight months away, we are seeing the candidates for both parties begin to establish themselves, and the campaign process is almost in full force. Now is the time to begin…
Articles
NOMAA Responds With Open Letter to Profession
The following letters, submitted to Acupuncture Today over the course of the past few months, detail the National Oriental Medicine Accreditation Agency’s (NOMAA) attempts to gain support for its organization from the American Association of Oriental Medicine (AAOM), and the AAOM’s decision to withhold such support. The letters (and the…
Acupuncture Today Staff

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