Traditional Chinese Herbs and Our Obligation

"Our task must be to free ourselves from our prison by widening our circles of compassion to embrace all living creatures and the whole of nature in its beauty." - Albert Einstein

I have recently found myself struggling to reconcile my two loves: the first being traditional Chinese medicine (TCM); the second being the beauty of nature and need to conserve and save endangered species on an earth that is being rapidly being plundered. As an avid animal rights supporter, a quick search into the use of endangered animals sold as TCM medicinal herbs on the black market is enough to bring me to tears.

It perplexes me that a system that has developed from the observation of nature and the Taoist philosophy of acknowledging the interconnectedness of all beings, is responsible for such irresponsible practices. This then needlessly harms the reputation of TCM practitioners who practice ethically. Unfortunately the illegal trade of wildlife ingredients continues to support these unsustainable practices.

Rhino horns, shark fins, seahorses, and tigers are just a few that longstanding cultural beliefs and the economic drive behind organised crime, have been responsible for tragically pushing these species onto the endangered list. And unfortunately the rarer something is, the more valuable it becomes. Research estimates this illicit trade in wildlife to be worth US$20 billion globally each year*. Increased demand in Asia, a lack of law enforcement, weak penalties for poachers, opportunism amongst traders and a lack of education amongst consumers and practitioners are all contributing to the problem.

These products are now widely being described as ‘status products’; the majority of which are being used and consumed by younger, wealthy professionals – shark fin soup being among the most popular. It is a myth that they are being used by the older generations, as they were not widely used in traditional formulas or medicines. Conditions that they are purported to treat can be treated with alternatives that are cheaper and more effective.

Some conservation activists views are on the opposite end of the spectrum, saying TCM herbs should be boycotted altogether; making it a scapegoat for international conservation issues. This approach however fails to realise that by working with TCM practitioners and not against them, we then have an effective tool for eliminating the demand.

To the practitioner –
Despite the trade of endangered species and plants in Australia being illegal, a product cannot be assumed it has been legally acquired, even if it is purchased within Australia, and documentation from the seller must be acquired in order to be sure of this.

‘Under international and Australian wildlife protection laws, it is illegal to import, export or trade in items that are on the CITES list of endangered species unless the appropriate permits have been issued. CITES refers to the Convention on International Trade in Endangered Species of Wild Fauna and Flora.’ *

The Australian Acupuncture and Chinese Medicine Association (AACMA) has created an Endangered Species Certification Scheme in order to address the illegal trade of endangered wildlife. The scheme is open to TCM practitioners, traders and other organisations and individuals involved in the research, recommendation, prescription, supply, import and export of traditional Chinese medicines. Those signing the declaration are then able to advertise that they only trade in legally obtained plants and products.

To read more about the scheme visit the AACMA website here -
http://www.acupuncture.org.au/Endangered_Species_Certification_Scheme.aspx

To the consumer –
To those of you who are prescribed Chinese Herbs from a practitioner – ask if they are a part of the above scheme, and demand sustainably produced herbs and organic products where possible. It is the consumer that sustains the trade.

As a budding TCM student I hope to advocate the use of sustainable practices and educate consumers and practitioners on the importance of these issues. My wish is that for Chinese Medicine to be recognised as the centuries old, valuable body of medical practice that it is.

References

* AACMA
http://www.acupuncture.org.au/Endangered_Species_Certification_Scheme.aspx

*Wyler, L. S. & Sheikh, P. A. Congressional Research Service (2009).

* Nature Journal - http://www.nature.com/nature/journal/v480/n7378_supp/full/480S101a.html#/ref1

The controversy of the soy based meal..

There is increasing concern that soy products may not be the super food that they were once heralded for, with high consumption being linked to thyroid dysfunction due the high presence of phytoestrogens (the same phytoestrogens are said to reduce the risk of heart disease and certain cancers), and now even Alzheimer's is being tentatively linked to this little green bean. Not to mention its status as the king of GM crops, the patented GM RoundupReady Soy (courtesy of Monsanto) is responsible for increasing deforestation in the amazon, with environmental and health impacts that are far from responsible or sustainable.

So.. To eat or not to eat?

In regards to the health concerns of consuming soy I stick to a whole foods approach. Follow the mantra of everything in moderation, using the highest quality ingredients from environmental sustainable sources. Don't buy soy unless it is certified organic or biodynamic. You can almost guarantee it will be genetically modified if you haven't got the stamp of approval from a reputable body. GM foods do not have to be labeled in Australia yet, and buying organic is the only guaranteed way to avoid these unsustainable practices. Visit Gene Ethics - www.geneethics.org/campaigns - to learn more..

Choose fermented whole-food soy products over isolated soy, powders or cheaper soy products. Mass produced soy sauce for example is often made using a chemical hydrolisation process and is very different to Tamari, a product which is aged and fermented. Other fermented soy products include tempeh, miso, natto, tamari and shoyu. Asian cultures have been consuming small amounts soy for centuries, with the majority being from fermented forms and some tofu. We tend to move towards extremes in our culture, consuming larger portions of isolated soy products, and consequently end up with health problems as a result.