Yi-Jen Tseng is certified by the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) and licensed by the Commonwealth of Massachusetts to practice acupuncture and Chinese herbal medicine. He earned a Masters degree in Oriental Medicine from the New England School of Acupuncture, which is the oldest accredited institution for Chinese Medicine in the United States. After his graduation in 2000, he started his practice, Ancient Path Acupuncture and Herbs, in Lexington, MA.
Yi-Jen Tseng is certified by the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) and licensed by the Commonwealth of Massachusetts to practice acupuncture and Chinese herbal medicine. He earned a Masters degree in Oriental Medicine from the New England School of Acupuncture, which is the oldest accredited institution for Chinese Medicine in the United States. After his graduation in 2000, he started his practice, Ancient Path Acupuncture and Herbs, in Lexington, MA.
Fang-Tsuey Lin is certified by the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) and licensed by the Commonwealth of Massachusetts to practice acupuncture and Chinese herbal medicine. She earned a Masters degree in Oriental Medicine from the New England School of Acupuncture in 2001 and has been practicing in Lexington, MA, since then.
Fang-Tsuey Lin is certified by the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) and licensed by the Commonwealth of Massachusetts to practice acupuncture and Chinese herbal medicine. She earned a Masters degree in Oriental Medicine from the New England School of Acupuncture in 2001 and has been practicing in Lexington, MA, since then.
The five colors nourish the five organs refers to the idea that food of different colors have corresponding effects of attaining and maintaining optimal health. This idea is illustrated in a classic of Traditional Chinese Medicine (TCM), Huang Di Nei Jing (The Yellow Emperor’s Classic of Medicine).
In Traditional Chinese Medicine (TCM), each food has certain flavors corresponding to the Five Elements model. The five flavors are sour pertaining to wood, bitter to fire, sweet to earth, pungent to metal and salty to water.
