James Orr Doctor/ L.Ac. / Neuro-Acupuncture Specialist/ TCM/ Ortho/ General

01/15/2026

Plant-based meals do not have to be bland, flavorless, unexciting! This is bright and multidimensional Romesco (this version: roasted red peppers, tomato paste, roasted garlic, toasted bread, blanched almonds, red wine vinegar, olive oil) with pan seared then roasted cauliflower, smoked paprika and garlic powder) topped with crunchy slices toasted almonds So delicious!!!

01/14/2026

Surprising? I’m sure there’s more to the test results, but ultimately: live in moderation and don’t beat yourself up when you “treat” yourself ❤️🙏

https://www.instagram.com/reel/DTdVpZljqZh/?igsh=NTc4MTIwNjQ2YQ==

01/02/2026

Things that run through my mind at 5:30am. After watching a piece from Food History on Pomegranate beer, and the Assyrian King 809 BCE, I researched the process and purpose of “malting”, which had me wondering how early humans malted and fermented grains

Did you know?

“Initially, humans ate wild grains raw, directly from the stalk, then discovered they could be ground with stones into meal, mixed with water, and cooked into simple flatbreads or gruels on hot rocks or in gourds, long before systematic farming, marking a crucial step from hunter-gatherers to settled agriculturalists. Evidence shows grinding wild cereals as far back as 32,000 years ago, with fermentation for brewing also likely occurring early on.
Early Consumption Methods
Raw & Fresh: The simplest method was eating kernels straight from the plant.
Grinding: Stones (mortars/pestles) were used to process wild grains into flour or meal, a process evidenced by starch granules found on ancient tools.
Porridge/Gruel: Ground grains mixed with water and boiled, possibly in heated gourds.
Flatbreads: A paste of ground grain and water was baked on sun-heated rocks or hot stones, creating rudimentary bread or crackers.
Fermentation: Soaking grains could lead to fermentation, potentially producing early forms of beer and improving digestibility.
Key Discoveries & Timeline
Paleolithic Era (100,000+ years ago): Evidence of grinding wild grass seeds for flour found on African tools.
Middle Stone Age (32,000 years ago): Starch from wild oats found on Italian grinding stones.
Neolithic Era (Around 10,000 years ago): Domestication of grains began, leading to settled communities and more complex bread-making.
These techniques show early humans experimenting with grains, using simple tools and processes to transform them from a seasonal wild resource into a storable, versatile food source that supported growing civilizations. “

12/17/2025

In light of the most recent event where a professional football player suffer a collapsed lung (pneumothorax) when receiving “dry needling” from someone who wasn’t an acupuncturist

Here is the fact and the distinction: dry needling IS acupuncture

However, licensed acupuncturists have 3,000 of education with close to 1,000 hours of clinical training, while non-acupuncturists can have as little as 20-30 hours of training. I might assum some are using the technique without any training

“In California, the insertion of acupuncture needles for therapeutic purposes is legally defined as the practice of acupuncture and is restricted to licensed acupuncturists and physicians. This framework exists for one primary reason: public safety.”

https://csomaonline.org/a-public-statement-from-csoma-on-patient-safety-dry-needling-and-acupuncture-standards/?utm_source=newsletter&utm_medium=email&utm_term=12+16+2025&utm_campaign=Pittsburgh+Steelers+T+J+Watt+Pneumothorax+from+Dry+Needling+Procedure+CSOMA+s+Public+Statement&fbclid=IwZnRzaAOvnvZleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEe82F2ySFap7Wjc72KLC4YM3TB0neWmYe-OIGeAwFjH4i73CsBa0MCvJtXQ4g_aem_AZq7BnOkw0c6GVz7lUozawew he nlet vr nree that

A Public Statement from CSOMA on Patient Safety, Dry Needling, and Acupuncture Standards Advocacy CSOMA is aware of recent media coverage reporting that Pittsburgh Steelers linebacker T.J. Watt experienced a collapsed lung (pneumothorax) following a dry needling procedure. While pneumothorax is a ra...

07/05/2025

“The full study, published in 2024 and led by the nonprofit Preventive Medicine Research Institute, found that brain function and cognition significantly improved in patients who made lifestyle changes.”

Emerging research on lifestyle changes and the development of preventive approaches are revealing an opportunity to measure and boost cognitive health

02/20/2025

Believe it or not: Chilling your starches after cooking and before eating can make them resistant and reduce their glycemic index
🤷‍♂️

The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations ...

02/03/2025

Health is a holistic path that begins with healthy food. Many studies link healthy immune, physical, and mental health to a thriving and complex microbiome that is achieved by a varied plant based diet.

Last night’s private chef gig I was hired to create a fully vegan dinner (of mostly homemade items.) Three amazing store bought products I included were organic tagliatelle, “No Chicken” vegan chicken stock, and a vegan “blue cheese” that actually tastes like blue cheese!!!

Menu:
Salad of Grilled romaine with blue cheese, walnuts, tomatoes, celery. (I forgot my green apples at home 😣); served with crispy baked polenta fries with garlic aioli and lemon cream dips.
Main: Lentil and walnut bolognese over tagliatelle, crispy baked eggplant Parmesan, and sautéed garlic baby broccoli with grilled lemon
Dessert: frozen cheesecake with coconut caramel and blueberry compote

02/01/2025

Prerecorded on-line CEUs

https://www.facebook.com/reel/2095660280877824?fs=e&mibextid=wwXIfr&fs=e

01/27/2025

01/01/2025

This holiday season I was hired for my first paid private dinner party, preparing a delicious domestic herb crusted rack of lamb with ridiculously delicious Bordelaise sauce, and a dessert of Baked Alaska with homemade double carrot cake and Swiss meringue. This past week I successfully executed an idea - a vegan hassleback butternut squash: layered with fresh sage, glazed with olive oil, maple, and red pepper flakes, and finished with pomegranate arils, roasted crushed hazel nuts, and striped with a homemade cream of cashews and hazelnut oil. That “perfect bite” was phenomenal.

12/15/2024

https://www.medpagetoday.com/opinion/prescriptionsforabrokensystem/113371

Now is a moment ripe for change

11/19/2024

In my little “eating healthier” directive of “Left -Overs Elevated”, I present this: coming home from a few days I find what’s available in my fridge and pantry; organic Brussels sprouts, organic russet potatoes, left over roasted beets, goat cheese and candied walnuts. A quick (45-minute) roasting sprouts and potatoes, splash of balsamic vinegar 2/3rds through with adding the left-over roasted beets, and tossed at the end with candied walnuts and the last of some creamy goat cheese. A perfectly healthy and satisfying dinner made from left-overs found in the fridge.