“The doctor of the future will give no medicine, but will interest his (or her) patients in the care of the human frame, in proper diet, and in the cause and prevention of disease.” – Thomas Edison
(Diplomate of Acupuncture)
(wellness & food therapy)
Laura McCoy, MS, L.Ac., ATC, C-SMA
(Certified Sports Medicine Acupuncture)
“To help the whole person,
you must be able to see the whole person.”
Moxibustion is a traditional therapy rooted in East Asian medicine that involves the application of heat to specific points on the body using moxa, a dried form of the herb Artemisia argyi (commonly known as mugwort). The goal is simple but powerful: warm the body, stimulate circulation, and support the natural flow of energy, often referred to as qi,
For many chronic health issues, everyday exposures matter most. Food isn’t only fuel. It’s raw material, signaling molecules, and a daily set of “instructions” your body reads repeatedly.
The idea of food as medicine isn’t new. It shows up in traditional healing systems, in public health, and increasingly in modern clinical research. The most useful way to think about
Do any of these scenarios sound like your life: a stubborn knot between the shoulder blades, a low-back flare that keeps returning, or a neck that feels “stuck” after long hours at a desk? Acupuncture needles can calm the nervous system and change pain signaling and cupping can mechanically decompress tight tissue and improve local circulation. Used together thoughtfully and
