Myofascial Cupping

Fascia is the slimy surface seen on raw meat or fish, comprising of 95% collagen fibres and 5% elastin fibres, bathed in a gel like ground material which allows free flowing movement of the fascia and surrounding tissues. In short, increased mechanical stress on the fascia, i.e. through poor posture, results in the formation of extra collagen fibres, known as abnormal cross linkages. The watery gel dehydrates and becomes more like a glue. This disrupts the blood and lymphatic vessels, increases pressure on localised nerve endings, creating areas of neurological sensitivity (Trigger Points) in the muscles and creates adhesions with in the fascia. Untreated, this can lead to chronic pain and postural changes affecting the whole body.

My preferred method of Myofascial Release is Myofascial cupping. This involves the use of suction cups which are applied relatively lightly to the tissue. The aim is to increase blood flow but also lift and separate layers of tissue. The cups are glided along the line of restriction and cross linkages are broken down, thus restoring the integrity of the tissue, removing adhesions, reducing pain, and improving posture. Unlike some other methods of cupping which involve much deeper and prolonged application which result in the large circular bruises many associate with cupping, my technique does not causes bruising.