Some people fear carbs as though they’re toxic. Others can’t survive without bread, pasta, or rice. Then there are the selective types who swear by millet or quinoa. Regardless of your dietary stance, there’s no denying that grains are deeply woven into our everyday meals.
An acupoint on the chest, Storeroom (Ku Fang, ST14), is closely related to how the body processes grains—and its benefits extend even further.
The Ancient Principles Behind Ku Fang
First described in the classic “Zhen Jiu Jia Yi Jing” (“The A-B Classic of Acupuncture and Moxibustion”), Ku Fang aligns perfectly with the traditional Chinese medicine (TCM) understanding of the stomach. In TCM, the stomach isn’t just a place where food is mashed up. It’s a vital holding zone where the food temporarily rests before the spleen does the real work—transforming it into qi (vital energy) and blood. Ku Fang gets its name from being the point that reflects the body’s “grain storage” and energetically supports the transformation process.
Moreen Liao
R.Ph. of TCM (Taiwan)
Moreen was born into a family with a lineage of four generations of traditional Chinese medicine doctors and professors.
She was Dean of the Natural Therapies Institute in Sydney, Australia.
Drawing on her family heritage, she created a certified organic wellness brand, and co-founded the largest Chinese medical image encyclopedia online.
