A Virtual TCM Talk 25Jun2026 - What We Learned About the Future of Scalp Acupuncture in Europe

 

Kit Li

Over the past decade, with the continuous advancement of neuroscience, rehabilitation medicine, and integrative healthcare, Scalp Acupuncture (SA) has gained growing recognition for its role in treating: Stroke rehabilitation, Parkinson’s disease, Neurological disorders, Pain management, Emotional and psychological conditions.

However, SA is still considered a relatively specialised field in Europe.  Its development, promotion, clinical application, and future opportunities are topics of great interest to many practitioners.

On Thursday evening, I had the privilege of hosting Yīnglún Xìnglín Yīhuà (英伦杏林医话) (1), a virtual TCM talk organised by the Chinese Medicine Alliance (CMA) in the UK.  During the interview, I had the privilege of welcoming two distinguished guest speakers: Prof Tianjun Wang and Dr Olivia Guo.

Prof Wang is a leading expert in Brain Acupuncture in the UK, with extensive experience in clinical practice, research, and education. As the founder of the Academy of Scalp Acupuncture, he has dedicated many years to advancing Brain Acupuncture through teaching, research, and international training.

Dr Olivia Guo has worked closely alongside Prof Wang for the past 15 years. She has played a key role in developing the Academy's training programmes and teaching curriculum, as well as coordinating the Teaching Assistant Programme. 

The discussion was dynamic, interactive, and intellectually stimulating.  I raised several important questions, and both guests provided insightful, comprehensive responses that enriched the conversation and offered valuable perspectives.

Here are some of the key highlights from our discussion:

1) Prof Wang, how would you describe the current stage of SA's development in Europe?

2) Are more Western medical doctors now studying SA?  Are there any memorable examples that stand out?

3) Which countries do your students mainly come from, and what professional backgrounds do they have?

4) Do many students already have years of clinical experience before enrolling?

5) Beyond technical skills, what qualities matter most?  What characteristics make an excellent SA  practitioner? 

6) Look ahead, what does Europe need most?  More teachers, scientific research, experienced clinicians or more comprehensive educational system?

7) If there were greater collaboration between Western medicine and TCM, which disease areas should be prioritised first?  For instance, Stroke rehabilitation, Parkinson's disease, Chronic Pain Mangement or Mental health conditions?

We had many further discussions on a wide range of important topics too....

Through our discussion, we have seen that SA in Europe is gradually evolving from a specialised therapeutic technique into a recognised field of international academic exchange and clinical practice.

Whether in clinical applications, professional education, or scientific research, there remains tremendous potential for future growth and development.  With the dedication of experienced practitioners, the passion of the next generation, and the increasing involvement of healthcare professionals from diverse disciplines, we believe SA will continue to make an even greater impact across Europe, ultimately benefiting many more patients.

It has also reminded us that SA is far more than a treatment modality.  It demonstrates how it can transcend cultures, languages, and geographical boundaries, fostering international collaboration and advancing patient care on a global scale.

Looking ahead, the future of SA in Europe depends not only on experienced teachers passing on their knowledge and clinical expertise, but also on younger practitioners embracing innovation, interdisciplinary collaboration, and scientific research.  By working together, we can strengthen the evidence base, expand clinical integration, and ensure that more patients benefit from this remarkable therapeutic approach.

Reference:

1) YouTube: https://youtu.be/jpa2gj0Vmr8 (Mandarin only)

BiliBili: 【头针在欧洲 - 英伦杏林医话-56-哔哩哔哩】 https://b23.tv/PZC6oTM (Mandarin only)

Growing with the Cycles of Life: Women’s Health in Traditional Chinese Medicine

Kit Li 

From a TCM perspective, human development follows natural cyclical patterns throughout life. In the ancient TCM classic, the Huangdi Neijing (The Yellow Emperor's Canon of Internal Medicine) (1), it is described that women develop in seven-year cycles, while men develop in eight-year cycles.

These cycles are not simply markers of age. They reflect the growth, maturation, peak, and gradual transformation of our fundamental vitality, known in TCM as Jing (Essence).

Why is Jing (Essence) so important?

Jing is considered one of the body's most precious substances. It governs growth, development, reproduction, ageing, and overall resilience. Together with Qi and Blood, it forms the foundation of health and longevity.

According to TCM theory, the peak years occur when Jing, Qi, Blood, and organ function, particularly the Kidney system, are at their strongest and most balanced.

Seven-Year Cycles in Women

In Huangdi Neijing (The Yellow Emperor's Canon of Internal Medicine), women develop through seven-year cycles that reflect the gradual growth, maturation, peak, and eventual decline of Kidney Jing (Essence). At age 7, Kidney Qi becomes abundant, leading to the emergence of permanent teeth and accelerated physical growth. By age 14, the reproductive system matures, the Ren and Chong vessels become fully active, and menstruation begins, marking the onset of fertility. At age 21, the body reaches full physical maturity, with strong muscles, healthy bones, and a balanced circulation of Qi and Blood. By age 28, Kidney Jing, Qi, and Blood are at their peak, resulting in optimal fertility, physical strength, emotional resilience, and overall physiological balance. Traditionally, this age is regarded as the height of a woman's vitality and reproductive capacity.

As women progress beyond this peak, gradual changes begin to occur. Around age 35, the Yangming channels start to weaken, and the first signs of ageing, such as changes in skin elasticity and hair quality, may become apparent. By age 42, the Three Yang channels decline further, and hair may begin to grey. Around age 49, Kidney Jing naturally decreases, the Ren and Chong vessels become deficient, and menstruation ceases, marking menopause. From a TCM perspective, these changes are natural transitions in life rather than disease processes, reflecting the gradual transformation of Jing over time.

Why Women's Health Matters During the Third and Fourth Cycles

For women, the third and fourth seven-year cycles (ages 14–28) are especially important. During these years, the body reaches its peak reproductive potential. Kidney Jing (Essence), Qi, and Blood are abundant, fertility is at its strongest, and physical and emotional wellbeing are generally at their best.

In TCM, menstruation is considered an important indicator of overall health. A regular menstrual cycle with a normal flow and little discomfort suggests that Qi and Blood are circulating smoothly. However, symptoms such as irregular periods, severe menstrual pain, heavy bleeding, scanty periods, or chronic gynaecological conditions may indicate underlying imbalances involving the Liver, Spleen, Kidneys, Qi, or Blood.

The Liver helps regulate the menstrual cycle by ensuring the smooth flow of Qi and storing Blood. The Spleen produces Qi and Blood from food, while the Kidneys store Jing (Essence), which governs growth, reproduction, and ageing. When these systems become imbalanced, menstrual and reproductive problems can develop.

For this reason, TCM places great importance on maintaining menstrual health during these years. Early attention to menstrual irregularities can help support fertility, improve overall wellbeing, and lay a strong foundation for healthy ageing later in life.

Understanding Menstrual Pain (2)

From a modern medical perspective, menstrual pain is often associated with elevated levels of prostaglandins, hormone-like substances that stimulate uterine contractions during menstruation. When prostaglandin levels are high, they can reduce blood flow to the uterus and intensify menstrual cramping. They may also trigger symptoms such as nausea, vomiting, diarrhoea, and other digestive discomforts that commonly accompany painful periods.

From a TCM perspective, menstrual pain is not viewed as a single condition but rather as a manifestation of an underlying imbalance. Common patterns include Qi stagnation, Blood stasis, Cold accumulation in the uterus, and Qi and Blood deficiency. As a result, treatment focuses on identifying and addressing the individual's specific pattern of disharmony, rather than simply relieving the pain itself. This personalised approach aims to restore the smooth flow of Qi and Blood, regulate the menstrual cycle, and improve overall reproductive health.

Health Advice for Women

1. Address Gynaecological Conditions Promptly

Conditions such as cervical polyps, chronic cervicitis, endometriosis, fibroids, or HPV-related changes should be assessed and managed appropriately. Early intervention often leads to better outcomes.

2. Maintain a Healthy Lifestyle

• Eat a balanced diet rich in vegetables and fruits.
• Avoid smoking.
• Limit alcohol consumption.
• Exercise regularly.
• Prioritise quality sleep and stress management.

These habits support both health and the smooth circulation of Qi and Blood.

3. Practise Safe and Responsible Sexual Health

Use appropriate protection, avoid high-risk sexual behaviours, and seek professional medical advice when concerns arise.

4. Have Regular Gynaecological Check-ups

Routine cervical screening and gynaecological examinations can help identify abnormalities at an early stage when treatment is most effective.

5. Consider HPV Vaccination

Vaccination against Human Papillomavirus (HPV) can significantly reduce the risk of cervical disease (3). However, regular cervical screening remains important even after vaccination.

What Does TCM Recommend?

TCM places great emphasis on protecting the Spleen, Liver, and Kidney systems, which are closely associated with the production, storage, and circulation of Qi and Blood.

For this reason, many TCM practitioners advise women to avoid excessive consumption of icy drinks and cold foods around menstruation. Cold is believed to slow circulation and may contribute to menstrual discomfort, Blood stasis, or irregular cycles in susceptible individuals.

Growing up, my grandmother regularly prepared Chinese herbal drinks for us, particularly before and after our menstrual cycles. At the time, it felt like a simple family tradition. Looking back, I now understand that she was applying the traditional principle of nourishing Blood, supporting Qi, and helping the body recover naturally through each monthly cycle.

Whether through herbal teas, nourishing soups, or dietary therapy, these practices reflect generations of wisdom aimed at supporting women's health and wellbeing throughout the different stages of life.

While modern medicine and TCM approach health from different perspectives, both recognise the importance of prevention, self-care, and maintaining balance throughout life. By understanding these natural cycles, we can become more aware of our changing needs and take proactive steps to support our long-term health.

References: 

1) Women's Seven-Year Cycles & TCM Theory - Huangdi Neijing (Yellow Emperor's Inner Canon): 

https://en.wikipedia.org/wiki/Huangdi_Neijing

2) Acupuncture for dysmenorrhoea: https://pubmed.ncbi.nlm.nih.gov/27087494/

3) World Health Organization (WHO). Comprehensive Cervical Cancer Control: A Guide to Essential Practice: https://www.ncbi.nlm.nih.gov/books/NBK269619

Eating for Recovery: Understanding Dietary Restrictions in TCM

Kit Li

One of the most common questions I am asked in clinical practice is:

"What foods should I eat, and what foods should I avoid during my TCM treatment?"

My answer is always that it depends on the individual's constitution, diagnosis, and current health condition. There is no one-size-fits-all approach in TCM.

However, whether you are receiving acupuncture or taking Chinese herbal medicine, certain foods may influence the effectiveness of your treatment. Some foods can aggravate an existing imbalance, while others may interfere with the therapeutic actions of herbal medicine or slow the body's healing process.

For this reason, appropriate dietary guidance forms an important part of TCM treatment, helping to support recovery and maximise the benefits of both acupuncture and Chinese herbal medicine.

"Among the flavours of food, some are suitable during illness, while others may be harmful. Appropriate foods nourish the body, whereas unsuitable foods may contribute to disease and even endanger health."  As stated in the Complete Works of Zhang Zhongjing (仲景全书).  This is the fundamental principle behind dietary restriction in TCM.

In TCM, we called it 'Ji Kou '忌口 (Dietary Restrictions) refer to dietary precautions or food prohibitions for patients during illness and treatment. Many people believe that only TCM emphasizes dietary restrictions, considering it an old-fashioned concept. Therefore, patients often ask TCM practitioners whether they need to avoid certain foods.

In reality, modern medicine also places great importance on dietary restrictions.  Patients taking anticoagulant medications such as warfarin are often advised to maintain a consistent intake of vitamin K-rich foods, such as spinach, kale, and broccoli, as sudden changes may affect blood clotting. Individuals with hypertension are encouraged to reduce sodium intake to help control blood pressure. Patients with diabetes are advised to monitor their consumption of sugary foods and refined carbohydrates to maintain stable blood glucose levels.

In some cases, these dietary restrictions are even stricter than those recommended in TCM. This demonstrates that dietary regulation serves two important purposes:

1. Dietary restrictions while taking medication

In certain situations, these are essential rules. For example, patients with nephritis are advised to restrict salt intake, while some medications require the avoidance of specific foods to ensure their effectiveness and safety.

2. Dietary restrictions according to the patient's condition

These may also be necessary for particular illnesses. For example, in TCM, raw and cold foods are often avoided in Taiyang wind-strike disorders and other conditions involving Cold, Dampness, or digestive weakness.

Therefore, both the properties of the medication and the patient's condition must be carefully considered when providing appropriate and balanced dietary guidance.

In TCM, food is regarded much like medicine, possessing its own unique properties and therapeutic effects. The purpose of dietary restrictions is not to limit food choices unnecessarily, but to prevent certain foods from aggravating a patient's condition while supporting the treatment process and helping the body restore balance.

According to TCM theory, foods possess different energetic properties and may affect the body's balance in different ways. While dietary recommendations should always be individualized, foods that commonly require moderation or avoidance during treatment can be broadly grouped into the following categories:

1. Raw and Cold Foods: Ice cream, chilled drinks, salads, sushi, watermelon, and other cold foods taken directly from the refrigerator. In TCM, these foods may weaken the Spleen and Stomach, particularly in individuals with digestive weakness, bloating, loose stools, or Cold patterns.

2. Pungent, Hot, and Drying Foods: Chilli peppers, curry, garlic, ginger, pepper, alcohol, and deep-fried foods. These foods may aggravate Heat conditions, especially in individuals experiencing symptoms such as mouth ulcers, constipation, acne, irritability, or insomnia.

3. Rich and Greasy Foods: Fried chicken, fast food, fatty meats, cream-based dishes, pastries, and heavily processed foods. According to TCM, excessive consumption may contribute to Dampness and Phlegm accumulation and place additional strain on the digestive system.

4. Sticky and Excessively Sweet Foods: Cakes, chocolates, sweets, glutinous rice products, sweet desserts, and sugary drinks. These foods may weaken digestive function and contribute to Dampness and Phlegm, particularly in people who frequently experience fatigue, bloating, or mucus-related conditions.

5. Traditionally Recognised "Fa Wu" (发物, Trigger Foods) and Common Food Allergens: Shellfish, prawns, crab, certain fish, chives, and other foods traditionally believed to aggravate symptoms in susceptible individuals. Patients with allergies, eczema, urticaria (hives), or inflammatory skin conditions are often advised to monitor their response to these foods.

6. Highly Stimulating Foods and Seasonings: Excessive coffee, energy drinks, alcohol, very spicy foods, and heavily seasoned dishes. These may aggravate symptoms such as palpitations, anxiety, insomnia, dizziness, headaches, or irritability in sensitive individuals.

It is important to remember that these recommendations are not universal rules. The suitability of any food depends on the individual's constitution, syndrome pattern, and stage of illness.

In TCM, illnesses are broadly divided into two categories: external disorders and internal disorders. External disorders are often caused by external pathogenic factors, such as Wind, Cold, Heat, or Dampness, while internal disorders are usually related to imbalances or dysfunctions of the internal organs, including the Liver, Spleen, Stomach, Kidney, and Heart.

For this reason, dietary recommendations in TCM are not based solely on the disease itself, but on the individual's pattern of disharmony. Factors such as Heat, Cold, Dampness, Phlegm, digestive weakness, and deficiency conditions are all taken into consideration. Therefore, dietary advice should always be tailored to the individual rather than applied as a fixed set of rules.

For example, during the early stages of a fever accompanied by chills, raw and cold foods are often avoided. However, if a high fever persists and body fluids become depleted, cooling and hydrating foods may become beneficial. Watermelon is a classic example because of its ability to clear Heat, generate fluids, and relieve thirst.

Likewise, when illness is accompanied by digestive weakness, greasy, rich, and sticky foods are often reduced to lessen the burden on the digestive system. If symptoms involve internal Heat, irritability, or insomnia, spicy and highly stimulating foods may also be restricted.

Ultimately, dietary recommendations in TCM are based on syndrome differentiation and treatment principles. Dietary restrictions are not meant to be rigid rules, but rather practical guidelines that should be adjusted according to the patient's constitution, condition, and stage of illness.

References:

1) Zhao et al. (2021) – TCM Nutrition: https://pubmed.ncbi.nlm.nih.gov/32884122/

2) Chen et al. (2023) – Medicine and Food Homology: 

https://pmc.ncbi.nlm.nih.gov/articles/PMC10394323

3) Shi et al. (2018) – Chinese Food Therapy Review: 

https://www.tmrjournals.com/public/articlePDF/20201201/82e2f9d108396427bf11dab2693ad2d0.pdf

Black Fungus: Ancient Wisdom Meets Modern Science

Kit Li

This recent trip to Guangzhou brought back many fond memories, especially through the simple and healthy foods I enjoyed each morning at the hotel. My breakfasts were rich in fibre and nutrients, often including steamed sweet potatoes, pumpkin, boiled eggs, cereals, and soya milk.

One particular food caught my attention and reminded me of my childhood - Black Fungus.  I had almost forgot about it until this trip. When I was young, my grandmother would often cook it in soups or steam it with chicken or lean pork as part of our family meals.

Black Fungus (also known as Wood Ear Mushroom) is often referred to as the "cleaner of the blood vessels" in TCM. It is highly valued for being low in calories while rich in dietary fibre, iron, and various beneficial polysaccharides. Its crunchy texture and subtle flavour make it a versatile ingredient in many Asian dishes, while its nutritional properties have made it a favourite in both traditional cooking and health-conscious diets for generations.

Nature & Taste:

1. Nature: Neutral to slightly cool
2. Taste: Sweet
3. Meridians entered: Stomach, Large Intestine and Liver

Because of its relatively neutral nature, black fungus is considered gentler than many strongly cooling foods.

Main TCM Functions:

1. Nourishes Blood (养血)

Black Fungus is traditionally used to help support Blood deficiency conditions, especially when there is pale complexion, dizziness, dry skin, fatigue and post-illness weakness

It is often recommended in dietary therapy for women after menstruation, postpartum recovery and elderly patients with dryness and Blood deficiency  This aligns with its naturally high Iron content.

2. Invigorates Blood & Dispels Stasis (活血化瘀)

This is one of the most important traditional functions of Black Fungus.  In TCM theory, it promotes smoother Blood circulation, helps prevent stagnation and softens hardness and obstruction within the vessels.

Therefore it is often considered suitable for cardiovascular support, stroke prevention (ischemic type), numbness or tingling associated with poor circulation, traumatic injury recovery and chronic fixed pain related to Blood stasis.

This also explains the traditional caution for heavy menstruation, bleeding disorders and post-surgical periods.

3. Moistens Dryness & Benefits the Intestines (润燥通便)

Its moistening quality helps with dry constipation, intestinal dryness and constipation in elderly or Yin-deficient patients

It is particularly useful when constipation is caused by dryness, insufficient fluids and Blood deficiency, rather than excess Heat accumulation.

4. Clears the Channels & Softens Hardness

Some classical dietary therapy texts mention its ability to soften hardness, reduce accumulations and support detoxification.

This is why it is sometimes included in dietary recommendations for nodules, phlegm-stasis conditions and chronic metabolic stagnation.

Though in TCM, food therapy is usually supportive rather than a primary treatment.

TCM Clinical Considerations

Best suited for: Blood stasis constitution, dryness constitution, elderly patients with constipation, hyperlipidaemia patterns, sedentary individuals with poor circulation

Use cautiously in: Spleen-yang deficiency (fatigue and weakness), chronic diarrhoea and loose stools, excessive dampness with weak digestion (excessive phlegm).

Because although neutral, its slippery and moistening nature may burden weak Spleen function in some patients.

Key Health Benefits:

1) Cardiovascular Health (Blood Thinning) (1, 2): It contains anticoagulant properties that helps prevent blood clots, lower cholesterol, and improve circulation, reducing the risk of Stroke and Heart Disease.

2) Improve Digestion: High in dietary fibre (especially soluble fibre), it promotes bowel movements, prevents constipation, and supports gut health.

3) Rich in Iron (Anaemia Prevention): Its iron content is significantly higher than many vegetables, making it excellent for preventing Iron-deficiency anaemia and improving skin complexion.

4) Weight Management (3): The gelatinous fibre creates a feeling fullness, which helps with appetite control and stabilizing blood sugar levels.

5) Bone Health: It is good source of Calcium and Magnesium, which are essential for maintaining strong bones.

6) Immune Support (4): The polysaccharides found in black fungus can help boost the immune system and provide antioxidant effects.

Precautions:

Bleeding Risks (5): Because it has blood-thinning effects, avoid eating large amounts of before/after surgery, dental work, or if you have a Haemorrhagic Stroke.

Menstruation: Women with very heavy periods may want to limit intake during their cycle.

Digestion: People with 'cold' or sensitive stomachs (prone to diarrhoea) should eat it in moderation.

Preparation: Never eat raw fresh black fungus, as it contains a photosensitive chemical.  Always use dried black fungus that has been soaked and thoroughly cooked.

If soaked for many hours, especially overnight in a warm kitchen, bacteria and toxins can develop in the soaking water.  There have been rare but serious food poisoning cases in China linked to long soaking times and poor storage conditions.  The risk is higher during summer or in warm environments.

Today, I'm going to show you how to prepare Black Fungus as a delicious family meal. This dish is simple, nutritious, succulent, and full of flavour. Let's make Steamed Chicken with Black Fungus, a comforting dish that pairs perfectly with steamed rice.

Steamed Chicken with Black Fungus (Serves 2)

Ingredients:

• 250g chicken thigh fillets, cut into bite-sized pieces
• 20g dried black fungus (wood ear mushrooms)
• 2 slices fresh ginger, finely shredded
• 1 spring onion, finely chopped
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1 tsp Shaoxing rice wine (optional)
• ½ tsp sugar
• ¼ tsp white pepper
• 1 tsp cornflour (cornstarch)

Preparation:

1. Soak the dried black fungus in warm water for 20–30 minutes until fully expanded.
2. Rinse thoroughly and trim off any hard stems. Tear larger pieces into bite-sized portions.
3. In a bowl, combine the chicken with soy sauce, oyster sauce, sesame oil, rice wine, sugar, white pepper, and cornflour.
4. Marinate for 20–30 minutes.

Cooking Method:

1. Arrange the black fungus evenly on a heatproof plate.
2. Place the marinated chicken on top.
3. Scatter the shredded ginger over the chicken.
4. Bring water in a steamer to a boil.
5. Steam over high heat for 12 - 15 minutes, or until the chicken is fully cooked.
6. Garnish with chopped spring onion before serving.

Serving Suggestion:

Serve hot with steamed rice and a side of green vegetables such as pak choi or broccoli.

Health Benefits:

• Black Fungus is rich in dietary fibre, iron, and antioxidants, and is traditionally valued for supporting circulation and digestive health.

• Chicken provides high-quality protein that helps maintain muscle strength and supports recovery.

• Ginger aids digestion and helps warm the body.

Enjoy this healthy and flavourful dish with your family! 

References:

1) Cardiovascular Health & Blood Circulation: https://pubmed.ncbi.nlm.nih.gov/14967412/

2) Cholesterol-Lowering Effects: https://pmc.ncbi.nlm.nih.gov/articles/PMC3551054/

3) Blood Sugar & Metabolic Health: https://pmc.ncbi.nlm.nih.gov/articles/PMC8997552/

4) Immune Support: https://www.sciencedirect.com/science/article/abs/pii/S0924224421003356

5) Increased Bleeding Risk: https://pubmed.ncbi.nlm.nih.gov/14967412/

6)  Before Surgery: https://yonsei.elsevierpure.com/en/publications/the-nontoxic-mushroom-auricularia-auricula-contains-a-polysacchar-2

5)