The Myth of the Dim Mak "Delayed Death Touch"

Every so often, in one of my wu-su martial arts classes someone always inquires about the so-called Din Mak "death touch." This usually comes about when we start teaching the concept of Chin Na Fa. "Chin" in Chinese means to "to seize of catch," and "Na" means to hold and control. It's a style  that uses joint lock manipulation, chokes, throws, and pressure point attacks. It's the pressure points that get people to inquire as to Dim Mak. Simply put, in Chin Na, pressing techniques are used on nerve endings to cause extreme pain and/or unconsciousness. This is a far cry from the Din Mak "delayed death touch," which everyone wants to learn.

Chin Na does make use of "Duann Mie" (another word for Dim Mak which involves sealing or blocking the vein/artery by pressing). This can also involve cavity pressing or meridian pressing, which exemplifies Dim Mak. According to ancient Chinese medicine, the body's life force (Chi, Qi or Ki) travels though invisible channels called meridians. Any disruption in the flow of this Chi force can cause illness or disease. The meridian flow concept is prevalent in the use and theory of acupuncture whereby needles are inserted into different points on the meridians in order to counteract an illness. Din Mak evolves along the same theory: attack the points and you disrupt the flow of energy, thereby causing injury or death. 

There is no question  that attacking a nerve ending or pressure point can do great harm. A thumb press on the left common carotid artery (just below the ear) can block blood flow to the brain and result in unconsciousness or worse. And there are numerous pressure points that we study on the body that can have similar affect. Also, a blow to a vital part of the body can also result in injury. Note that one of the most common cause of sudden cardiac arrest in young athletes is a condition called Commotio Cordis, where a non-penetrating blow to the chest occurring within a specific portion of the cardiac cycle can cause severe trauma. But this is a far cry from the "death touch."

What is controversial about the Dim Mak concept is this idea that that you can attack someone simply by touching a vulnerable area and producing a delayed reaction whereby the subject incurs death hours or days later. Medically speaking, there are instances of a delayed reaction due to an injury. You get into a situation where you sustain an injury and you don't treat it, after a while it's going to get worse. You sustain a strike to the kidneys and you start peeing blood, and you don't see a medical person right away, you have problems. But a delayed injury by mere touch, without the subject even feeling or knowing until the time of death? This leads to much debate and controversy, and skepticism on the part of many.


This controversy was fueled in part by a 1985 article in Black Belt magazine which attested that the death of fabled Kung-Fu icon Bruce Lee in 1973 was due to a "delayed reaction to a Dim-Mak strike he received several weeks prior to his collapse." Following in this vein, others attested that Bruce Lee may have been the victim of the "Quivering Palm technique" which also incurred a delayed reaction. I remember an episode from the  1970s TV series Quincy, starring Jack Klugman, whereby a martial arts movie star dies mysteriously while making a movie. And guess what? Dr. Quincy discovers that it was due to a Dim Mak strike 10 days earlier.

Let's put it in perspective. This "delayed death touch" business has become fodder for TV and action movies. In the 1990s karate instructor George Dillman invented a style called Kyushojutsu that he claimed had qi-based attacks without physical contact, the "no-touch knockout" techniques." Upon third-party investigation the whole thing was denounced as fraudulent. Another parctiioner, Erle Montaigue, published a number of books and videos on Dim Mak. He claimed that he had learned the technique from a master named Chian Yiu-chun. Problem was, as Montaigue later stated, this master was an illegal immigrant, making his existence very difficult to verify.

Now, I'm not saying that this delayed death touch may or may not exist. If you believe in your mind it exists, then it does. If you don't believe so, then it doesn't. Just as if you believe Voodoo exists, it does. If you don't believe so, it doesn't. Just be aware that if you come across an instructor who states he can teach you the "delayed death touch" or the "five point palm exploding heart technique" (as shown in the Kill Bill Vol. 2 movie) and assures you it can be done if you pay up ex-amount of dollars, head for the door. That person may be a charlatan, and is taking you for a ride.

Sancocho

Now that the weather has gotten a mite chillier (finally), our thoughts turn to warm, hardy comfort foods. Sancocho is such a variety. It is the archetypal Puerto Rican stew. It's hearty and stick to the ribs fare.Think of the French cassoulet where pork, beans, lamb and sausages are all mixed together in a casserole. In that vein there is Nabiaki Udom which calls for chicken or beef or anything else on hand thrown into one dish. Also the Chinese Congee would come to mind. You get the idea, put everything together in one pot and let it simmer until it's rich and thick. Sancocho follows along the same lines with an assortment to vegetables which are added to a broth. The vegetables include root plants such as yuca, also known as cassava; yautia (ya-oo-teah), also called tanier or dasheen; and name (nyah-meh), a starchy root.

In Puerto Rican slang, sancochar means to boil ot stew. Thus the sancocho moniker since it is a platter containing pork, chicken and what have you. Sancocho takes time and patience to cook. But it's worth the effort. The result is an ultimately superior meal in itself.

The recipe below is from my first cookbook, Puerto Rican Cuisine in America (Avalon Books-Thunder's Mouth Press). The root plants (or bianda) can be found in any Asian or Caribbean market. Cassava is a common product these days, no problem there. If you can't find yautia, then substitute turnips, and for name, you can use yams.

SANCOCHO

1/2 cup olive oil
1 medium green bell pepper, cored, seeded and chopped
2 cloves garlic, peeled and crush
3 aji dulce (sweet chili pepper), seeded and chopped
6 fresh cilantro leaves, washed and chopped
1 pound boneless chuck beef, trimmed of fat and cut into 1-inch chunks
1 pound pork shoulder, cut into 1-inch chunks
1 medium stewing chicken (about 2 1/2 pounds) washed and cut into serving pieces
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 ears fresh corn, shucked and quartered
1/2 pound yuca, peeled and cut into 1-inch pieces
1/2 pound yautia, peeled and cut into 1-inch pieces
1/2 pound name, peeled and cut into 1-inch pieces
1/2 pound pumpkin, peeled and cut into 1-inch pieces
3 green plantains, peeled and quartered
1/2 cup tomato sauce
1 teaspoon salt

1. Heat oil in a large kettle or Dutch oven and add bell pepper, onion, garlic, aji dulce and cilantro. Saute over moderate heat until tender (4-5 minutes).
2. Add beef, pork, chicken, pepper, and oregano. Cook until meat is browned (8-10 minutes).
3. With a slotted spoon, remove chicken parts from pot and set aside.
4. Add corn, yuca, yautia, name, pumpkin and plantains to meat.
5. Add water to cover contents in pot, also add tomato sauce and salt. Bring to a boil. Cover, lower heat and simmer for 30 minutes.
6. Add chicken and continue to cook on low heat until meat is tender (about 2-2 1/2 hours).
7. Uncover pot and remove plantains. Place in a bowl and mash with a potato masher or big spoon. Let cool for a few minutes. Form into small balls with palms of hand. Return to kettle and boil for 1-2 minutes.
8. Serve with a loaf of crusty bread.
    Yield: 12 servings.

Ipocras

During winter and, especially the holiday season, it is customary to drink wine infused with spices, such as mulled wine or "hot wine." Spiced wine goes back to Roman times and, during the Middle Ages, the most popular drink of all was Ipocras (or Hipocras). This was a mixture of wine, cinnamon, sugar and ginger. In some recipes nutmeg was also added. Ipocras was taken at the end of a meal as a digestive. That means it was beneficial to the internal plumbing. It was a drink of the highest nobility and it was served to Queen Elizabeth I at her coronation.

It was also a drink that defined your station in life. According to a very old cookbook, Forme of Cury (1390), Ipocras made with sugar is destined for the lords. Ipocras made with honey is for the people. Sugar was a very expensive commodity in those days which only the higher classes could afford it. Luckily, today, those of us in the 99 percent can afford sugar as well as honey. So think of drinking Ipocras as a way to get back at the one percenters. Whichever way you look at it, it makes for a great beverage during these cold, chilly days. Hell, it's a great drink for any season since it can be served at room temperature or slightly chilled. 

The recipe given is by one Ruperto de Nola from his cookbook, Libro de Guisados (Book of Stews), the 1529 edition. Ruperto was cook to King Fernando of Naples.

The Middle Ages is not known for its gastronomy. But this drink seems to have gotten a lot of people through those Dark Ages.

IPOCRAS

1 1/2 cups red wine
1 1/2 cups dry wine
1 teaspoon powdered cinnamon
1/2 teaspoon powdered cloves
1/8 teaspoon powdered ginger
2 tablespoons sugar (or more to taste)

1. Combined all of the ingredients in an enameled or heat-proof glass pot.
2. Bring slowly to a boil.
3. Once it starts boiling, remove from heat. Strain though cheesecloth or a cloth sieve set over a bowl. Serve at room temperature, or slightly cool, in mugs or (if you want to be fancy about it) wine glasses.
    Yield: about 2-3 cups

Potato Pancakes

Potatoes have been with us since the beginning of time. But it was the Spanish conquistadors who brought it to Europe from Peru in the 16th century. Funny thing is that it wasn't until the 1800s that potatoes gained currency throughout most of Europe and became the common staple we know today. It's popularity is understandable. It is one of the most versatile of foods. Yet, over time it has become routine. We serve them fried, baked or mashed. Our Jewish brethren, during the Hanukkah festival. make them in the form of latkes, or potato pancakes. But, just like with rye bread, you don't have to be Jewish to enjoy potato pancakes. They are easy to make; and are a well-deserved change from the usual fries.

One can have potato pancakes for breakfast, lunch or dinner. They make a great side dish with ham, steak or chicken. Or you can enjoy them simply with applesauce or sour cream.

Given below is a basic potato pancake recipe. I've learned through experience that it's convenient to keep them warm in a low oven depending on time constraints. Believe me, once you've tasted these suckers, they'll become a regular event.

BASIC POTATO PANCAKES

4 large russet potatoes, peeled
1 medium red onion
2 cloves garlic, peeled
1/2 cup parsley or cilantro leaves
2 eggs, lightly beaten
Salt and ground black pepper to taste
3-4 tablespoons all-purpose flour
Vegetable oil for frying (about 2 cups)

1. In a food processor, grate the potatoes, onion, garlic and parsley (or cilantro). Using a rubber spatula or wooden spoon, scrape into a large bowl. Drain off any excess liquid.
2. Mix in the eggs, salt and pepper. Add enough flour to the mixture to make it thick (about 3-4 tablespoons should do it).
3. Preheat oven to low (about 200 degrees F. or 95 degrees C.).
4. Heat a large heavy skillet or pan (I prefer cast iron) over medium heat. When hot, add oil to generously coat the bottom of the pan (about1/4-inch oil should be sufficient). Drop two or three 1/4-cup batter into hot oil, and flatten to make 1/2-inch thick circles. Fry, turning once, until golden brown (about 4-6 minutes per side). Drain on a plate lined with paper towels, and repeat until all the batter is used. Keep warm in the low oven until serving time.
     Yield: 4 servings.