herbology

Appreciating Aloes Ferox

Wed, 16 Jun 2010 22:10:51 +0100

Per pound	$17.00
Per 1/4 pound	$6.80

Aloe Ferox is indigenous to one province in South Africa, and nowhere else on earth! There are over 100 species of aloe in South Africa, but Aloe Ferox is the one that had been used by the indigenous people long before the arrival of Europeans to what is now the Cape Province. The settlers soon learned from their native labour the value of this plant. It wasn’t until the very recent past that it was harvested, processed and packaged for local markets, and more recently to overseas markets through strategically based agents..

There are more than 300 types of aloe, but only a few have been used throughout history for natural healing and cleansing. One effective aloe product that promotes good health in several ways is African aloe ferox. Aloe ferox is a plant that grows in only one province of South Africa and has been used for medicinal purposes by the indigenous people for many years.

African aloe ferox differs from aloe vera because it doesn't have to be filtered. Without the filtering process, aloe ferox retains its all-natural active ingredients so users can benefit even more by using this type of aloe. Other names for aloe ferox are red aloe, bitter aloe, or tap aloe. African aloe ferox bitter is known for its many medicinal uses. The resinous product that is hard and black, which is called Cape aloes or aloe lump, is known for being a strong laxative and as a natural help for arthritis. Inside the leaves is a gel-like flesh that is said to help heal wounds, but is also used in cosmetic products.

Benefits of African Aloe Ferox

African aloe ferox offers many health and beauty benefits. It is completely herbal so it doesn't contain harmful chemicals and toxins as many chemically-based beauty products and medicines contain. It is a pure healing agent without unwanted side effects. Aloe ferox is a natural cleansing herb. It can be used to help remove harmful toxins from the body as a detoxification herb. It stimulates cell renewal. Also, it contains more amino acids (total of 34), vitamins, minerals, and polysaccharides than aloe vera.

Aloe ferox provides a natural cleansing method to help relieve certain complaints such as heartburn, acne, urinary tract infections, stomach ulcers, liver function, eye infections, sunburn, chapped skin, itching, heat rashes, insect bites, dermatitis, skin allergies, athlete's foot, varicose veins, insomnia, high blood pressure, spastic colon, gingivitis, and many others. It is not recommended, however, for pregnant women or nursing mothers.

Agrimony – An Old-Fashioned Herb for Modern Problems

Wed, 16 Jun 2010 21:58:55 +0100

Botanical: Agrimonia Eupatoria

Per Pound $5.75
Per 1/4 Pound $2.30

COMMON NAMES

Agrimony
Burr Marigold
Church Steeples
Cocklebur
Harvest Lice
Liverwort
Philanthropos
Rat's Tail
Stickwort
White Tansy

---History---The name Agrimony is from Argemone, a word given by the Greeks to plants which were healing to the eyes, the name Eupatoria refers to Mithridates Eupator, a king who was a renowned concoctor of herbal remedies. Agrimony is perhaps best known as a wound herb used on medieval battlefields to staunch bleeding. Agrimony is most used in modern herbal practice as a mild astringent and a tonic.

---Usages---Agrimony's astringency is effective against diarrhea, especially in small children, and because of its low toxicity, the herb is particularly suitable for children's illnesses. Agrimony stops irritation of the urinary tract that may increase a child's urge to urinate and, therefore, may be useful in the treatment of bladder leakage (cannot hold urine), bed-wetting and adult incontinence.

The tannins it contains tone the mucus membranes making it is useful for alleviating the symptoms of coughs, bronchitis and asthma. The herbal tea can be used as a skin wash, it is thought to improve minor injuries and chronic skin conditions.

---Dosage---Prepare the herbal agrimony infusion by using a cup of boiling water is a medium to infuse one to two teaspoonfuls of the dried agrimony herb, allow the herb to infuse for ten to fifteen minutes at a time. The infusion can then be cooled and strained-this infusion can be used thrice every day as an herbal remedy. The herbal tincture can be given to use in dosages of one to three ml of tincture thrice every day during the treatment of the individual.

---Side Effects & Cautions---The herbal remedies made from agrimony must be used carefully, as they are known to cause certain susceptible individuals to experience the symptoms of photo dermatitis, which is a type of skin rash that can develop following the consumption of the herb and which comes on when the person’s skin is subsequently exposed to direct sunlight.
It has also been observed in some studies, that remedies made from the agrimony can actually lower the blood pressure of the person using it. For this reason, the herbal remedies made from this herb must not be consumed by those undergoing anticoagulant therapy or those under drug treatment for any high or low blood pressure problems. The menstrual cycle is also supposedly affected by herbal remedies made from the agrimony. Pregnant women and nursing mothers must avoid the use of these herbal agrimony remedies for this reason. The moderate consumption of herbal agrimony tea is also advised partly because it has very high tannin content. The harmful effects of the ingested tannins in the herbal agrimony tea can be blunted by adding milk to the herbal agrimony tea.

Menopausal Years- Herbal Infusions

Sun, 30 May 2010 03:39:12 +0100

Menopause is a time of enormous change.

Women of all times have found simple life-style changes can make their Change much easier. For opum health during and after menopause, do these two things:

exercise a different way every day and drink nourishing herbal infusions
.
We all know how important exercise is for strong bones, healthy hearts, resistance to diabetes, and weight maintenance. But did you know it prevents depression too?

By yourself, or with a friend, exercise is one of the golden keys to a long, healthy life.

Drink Nourishing Herbal Infusions

Nourishing herbal infusions are the second key to vibrant elder years and an easier menopause. They provide protein, minerals, phytoestrogens, and special fats needed by menopausal women. Many common menopausal problems can be connected to a lack of one or more of these nutrients.

Low protein leaves hair and skin dull, lifeless, and thin. Nourishing herbal infusions, plain yogurt, lentils, and organic meats are excellent sources.

Low levels of minerals leave the bones and heart deprived of calcium, the immune system low in zinc, and the muscles prone to pain and spasms. Nourishing herbal infusions, plain yogurt, seaweed, and organic chocolate are magnificent sources.

Insufficient phytoestrogens in the diet increase breast cancer risk and menopausal distress. Nourishing herbal infusions, lentils, roots and seeds are the best sources.

Lack of high-quality fats, can lead to thyroid problems, immune system stress, lack of energy, and blood vessel disease. Nourishing herbal infusions, full-fat yogurt, organic chocolate, olive oil, organic butter, nuts and seeds are superb sources.

To make a nourishing herbal infusion:

Buy (or gather and dry) at least one ounce of nettle leaf or oatstraw or red clover blossoms or comfrey leaf. Place the ounce of dried herb in a quart jar. (One ounce equals one full cup of dried herb.)

Fill jar to the top with boiling water. Cap tightly and allow to brew for at least four hours.

Overnight is fine. Strain and drink 2-4 cups a day.

Most menopausal women prefer their infusion iced, but you can drink it hot or at room temperature. A little mint or sage may be added to change the flavor.

Stinging nettle (Urtica dioica)

Builds energy, strengthens the adrenals, and is said to restore youthful flexibility to blood vessels. A cup of nettle infusion contains 500 milligrams of calcium plus generous amounts of bone-building magnesium, potassium, silicon, boron, and zinc. It is also an excellent source of vitamins A, D, E, and K. For flexible bones, a healthy heart, thick hair, beautiful skin, and lots of energy, make friends with sister stinging nettle. It may make you feel so good you'll jump up and exercise.

Oatstraw (Avena sativa)

reduces high cholesterol, increases libido, and strengthens the nerves. A cup of oatstraw infusion contains more than 300 milligrams of calcium plus generous amounts of many other minerals. Its steroidal saponins nourish the pancreas and liver, improving digestion and stabilizing moods. Oatstraw is best known however for its ability to enhance libido and mellow the mood. Do be careful whom you share it with, or you may find yourself sowing some wild oats. In Auryuvedic medicine, oatstraw is considered the finest of all longevity tonics.

Red clover (Trifolium pratense)

Is better in every way than its cousin soy. It contains four phytoestrogens; soy has only one (isoflavone). Red clover infusion has ten times more phytoestrogens than soy "milk," fewer calories, more calcium, and no added sugars. Red clover is the world's leading anti-cancer herb; soy isoflavone encourages the growth of breast cancer cells in the lab. Red clover improves the memory; Japanese men who ate tofu twice a week doubled their risk of Alzheimer's disease. Soy beverage can contain up to 1000 times more aluminum than milk, according to Sally Fallon, lipid researcher and fat specialist. She believes that "the highly processed soy foods of today are perpetuating . . . nutrient deficiencies. . . ."

( I have discovered that if I infuse Red Clover for more than 1/2 to 1 Hour it is too bitter) Start with Red Clover infusions for 15 minutes and increase according to taste.

Comfrey (Symphytum) leaf

is free of the compounds (PAs) found in the root that can damage the liver. Comfrey leaf infusion can be used regularly for decades with no liver problems, ditto for the group of people at the Henry Doubleday Research Foundation who have eaten cooked comfrey leaves as a vegetable for four generations.

Comfrey is also known as "knitbone," and no better ally for the woman with thin bones can be found. And, don't forget, comfrey contains special proteins used in the formation of short-term memory cells. Its soothing mucilage adds flexibility to joints, eyes, vagina, and lungs.

Menopause can change your life. Our grandmothers used nourishing herbal infusions, fermented dairy products, healthy exercise, and simple whole foods to weather their change naturally and live productively another 50 years. You can too.

I largely use dried herbs for infusions but if you live where you can get, or grow, fresh that is even better.
I grow Rosemary and Sage and I would like to grow more herbs in the future.

Making Tinctures

Sun, 30 May 2010 03:36:52 +0100

An Example with Cayenne Tincture

Start to make this and ANY Tincture, if possible, on a NEW Moon.

Take a Quart Canning Jar and fill it 1/2 FULL with DRIED Cayenne Peppers, getting the HOTTEST ones (i.e. - Habanero, African Bird, Serrano, Jalapeno - 90,000+ Heat Units), that you can obtain.

Add enough 50% Grain Alcohol (100 Proof Vodka) to the Cayenne Peppers (powdered, using a Blender or Grinder) to just COVER them.

Use enough FRESH Cayenne Peppers, that you can blend with 50% Grain Alcohol (100 Proof Vodka) to turn the Mixture into an Apple Sauce-Like Consistency.

Add this Mixture to the 1st Mixture, filling up the Canning Jar 3/4 FULL.

Fill up the rest of the Canning Jar with MORE 50% Grain Alcohol (100 Proof Vodka).

Shake it as MANY times as possible, during the Day.

Let this Mixture SIT, until the following FULL Moon (15-16 Days), but OPTIMALLY until the following NEW Moon (28-29 Days)!

Strain this Mixture through an UNBLEACHED Coffee Filter.

Bottle the RESULTING Tincture.

Also if you want to make a SUPER-POTENT Tincture then allow the Mixture to sit for a FULL 3 Months!

When I made my cayenne tincture I used all fresh hot peppers, no dried. There really are no rules and they are very easy to make.

You can make any tincture this way. Just change the herbs being used. If using dried herbs use about 1/2 jar in dried herbs.

Normally you use 100 proof Vodka for tinctures. You can use gin, brandy, etc. I have always used Vodka.

If you cannot tolerate the alcohol place a small amount of boiling water in a cup and add the tincture to the water. The alcohol will evaporate and the tincture will still be effective. If I take the smallest amount if alcohol I get a severe headache, this works for me.

You can also tincture herbs with Organic Apple Cider Vinegar. I will be posting a recipe for making a Super Tonic for colds, flu, immune system using Organic Apple Cider Vinegar.

Camu Camu Fruit Powder

Sun, 30 May 2010 01:17:04 +0100

Camu-Camu (Myrciaria dubia) is the name of a bush which grows in the Amazonian rain forest of Peru. The Camu-Camu bush produces a fruit with the same name which contains powerful phytochemicals with health benefits, including the amino acids serine, valine, and leucine, and more Vitamin C than any other known plant in the world. The camu-camu fruit has a surprising range of therapeutic effects. Many people have stopped using large dosages of synthetic Vitamin C because they find that Camu-Camu is energizing, mood-lifting and highly effective in strengthening the immune system.*

Although the number of milligrams of Vitamin C, which Camu-Camu contains, is low compared to the milligrams in synthetically derived Vitamin C tablets, it has more natural Vitamin C than any known botanical on the planet, the effects on the human body are incomparable. Because of its food form, with bioflavanoids and other phytochemicals, clinical evidence suggests that it is far more effective, milligram for milligram, than synthetic Vitamin C (ascorbic acid). Many people report that just two capsules daily (1/3 tsp.) is sufficient to significantly increase their wellness.

In a comparative study of hundreds of botanicals, ranked in order of effectiveness for various health conditions, Camu-Camu was ranked among hundreds of herbs as follows:

antimutagenic – No. 4;

anti-viral -No.6;

anti-oxidant – No.4;

asthma – No.1;

atherosclerosis – No.1;

cataracts – No.1;

colds – No.1;

depression – No.2;

edema – No.1

gigivitis-peridontal disease-No.1;

glaucoma – No.1;

hepatitis – No.1;

infertility – No.1;

migraine-cluster headaches – No.1;

osteoarthritis – No.1;

Painkiller – No.1;

Parkinson’s disease – No.1*

Buchu leaf, powder

Sun, 30 May 2010 01:12:31 +0100

Scientific Name: Barosma betulina (and Agathosma b.)
Rutaceae

Common Names: Buchu
Part used: Leaf

Active Properties: Aromatic stimulant and tonic, dyspeptic, cutaneous, and rheumatic.

Active compounds: Buchu leaves contain volatile oil, gum, extractive, chlorophyll, resin, lignin, etc. Buchu contains diosphenol: stearopten and some amount of salicylic acid. The burned leaf is high in manganese. The diosphenol obtained is an oxycamphor. The leaves contain dioscampho and diosmin, lipids, terpineol, bioflavonoids, and the flavonoids: Diosmin, Quercitin, Rutin.

Dosage:

Dose of the powder, from 20 to 30 grains, 2 or 3 times a day; of the infusion, 2 to 4 fluid ounces, 3 or 4 times a day.

Externally:

A paste of the leaves can be applied to the skin as decoration. The leaves are combined with oil and used as perfume.

Buchu Leaf Information

Buchu leaf, Latin name Agathosma betulina, was originally used widely in Europe and Africa as a remedy for the treatment of many afflictions. It is a small shrub that is native to South Africa, where its peppermint-like flavor is added to brandies and wines.

Buchu Leaf Benefits

Buchu leaf is an effective remedy for many ailments. It has been shown to be an effective diuretic, as well as an anti-inflammatory and antimicrobial. These medicinal properties make Buchu leaf effective for many problems, including kidney infections, urinary tract infection and bladder disorders. It is an ingredient in many over-the-counter diuretics used for premenstrual bloating.

Buchu leaf has also been shown to benefit coughs and colds. It helps to relieve nausea and gas, and is beneficial for incontinence related to prostate abnormalities.

Buchu Leaf Diuretic

Buchu leaf is contained in many weight loss formulations and PMS medications because of it diuretic effect on the body. It helps to eliminate excess water weight and reduce bloating and swelling. Buchu leaf is very effective for cleansing the bladder and urinary tract of toxins and aids in weight loss.

Has Been Used For:

Has been used for the early stages of diabetes.
Has been used for urinary tract infections (often combined with couchgrass and yarrow, also Uva-ursi), prostatitis, cystitis, urethritis, pyelitis, spermatorrhea, dysuria, urine rentention, cancer, digestive problems, skin problems, gout, rheumatism, coughs, colds (often combined with Althea officinalis), chronic bronchitis, gravel, irritation and congestion of the bladder, dropsy, leukorrhea, gallstones, kidney problems, yeast infection, and bloat. Often included in herbal diet pills because of its ability to reduce bloating and excess water (doesn’t do a thing for your real weight problem though, since this herb also stimulates appetite!)
Has been combined with Marshmallow leaf and/or Corn Silk for burning during urination. Has also been used for bed wetting
Aromatic, antiseptic, carminative, diuretic, tonic, diaphoretic (taken as hot tea); stimulates and cleanses the urinary system, helps to eliminate uric acid; affects bladder, stomach, and lungs. Causes a sensation of heat in the stomach which spreads out, increasing pulse, stimulating appetite, and increasing urine output.
Has been prepared in vinegar and used as a lotion for bruises and sprains.

Hawthorn

Sun, 30 May 2010 01:04:19 +0100

Hawthorn regulates high and low blood pressure, arrhythmic heartbeat and irregular pulse. Hawthorn prevents hardening of the arteries, treats arteriosclerosis and cools inflammation of the heart muscle. Used regularly, hawthorn strengthens the heart muscle and the nerves to the heart.

Controlled medical studies in Europe showed that hawthorn lowered blood pressure and reduced the strain on the heart by dilating the blood vessels away from the heart, strengthened the heart muscle by increasing the metabolism of enzymes in the heart muscle, boosted the utilization of oxygen by the heart and slightly dilated the coronary vessels. Almost all the heart patients given hawthorn showed improvement. Hawthorn normalized and enhanced the function of the heart and circulatory system without side effects.

Hawthorn is a gentle heart tonic that nurtures the entire circulatory system. Hawthorn has proven effective as a treatment for functional heart disease arrhythmia, angina pectoris, age-related circulatory insufficiency, arteriosclerosis and regulation of the circulatory system.

To thwart the damaging effects of a heart attack hawthorn is the ‘ounce of prevention that is worth a pound of cure.’ Hawthorn improves coronary circulation by dilating the coronary arteries to bring more oxygen directly to the heart muscle and reducing the chances of heart attack or angina. Increasing the ability of the heart to function smoothly, hawthorn imparts a gentle but persistent toning action that compensates for age-related degeneration of the heart. Simply put, hawthorn helps keep the heart healthy enough to head off a heart attack.

Used in conjunction with a healthy diet and stress management, hawthorn is the perfect preventative prescription for persons who have a family history of heart disease. Considered a safe and effective long-term treatment for the gradual loss of heart function that comes with age, hawthorn is not habit forming, accumulative or toxic.

For patients who have already suffered a heart attack, studies show hawthorn speeds recovery, lowers blood pressure, strengthens the heart and forestalls any onset of coronary disease. No other herb in the plant kingdom provides the nourishing regeneration of hawthorn both before or after a heart attack.

Although hawthorn berries are used in marmalades, jellies, and as a flour additive, powdered hawthorn should be taken with the meal or shortly after eating to avoid nausea. The recommended dosage of hawthorn, whether in capsules, powder or tincture, is three times a day.

To make the tincture, steep four ounces of the berries in a pint of brandy for two weeks, then filter. Fifteen drops is considered one dose. For hawthorn tea, add one or two teaspoons of berries to hot water.

Known as the heart herb; strengthens and regulates the heart; used extensively in well-known European heart remedies.
Can be used for any and all kinds of heart disorders-organic or functional. Arteriosclerosis, heart muscle inflammation, etc.
Has been combined with and for heart.
Especially good for weakened heart muscle caused by age, and for insufficiency of the heart valves (angina pectoris).
Alleviates hypertrophy (enlargement of the heart) and fibrillation of the heart.
Relaxes the blood vessels and thus lowers blood pressure.
Good for executives or anyone under stress.
Produces natural adrenalin.

More information on Hawthorn

Healing Powers of Garlic

Sun, 30 May 2010 00:51:07 +0100

Garlic is an amazing herbal supplement that helps with so many things. Research shows garlic contains compounds that can help prevent and cure infections, certain types of cancers including, stomach, skin, breast, esophageal, oral, and colon, reduce the bodies stress from pollution, enhance the immune system, lower blood pressure and cholesterol, arthritis, asthma, circulatory problems, colds and flu, digestive disorders, insomnia, liver disease, sinusitis, and ulcers. Garlic is good for virtually any disease or infection.

Garlic has been used since the days of the Egyptians to treat wounds, infections, tumors, and intestinal parasites. Garlic’s reputation as a powerful medical herb dates back to over 5,000 years. It’s usage’s vary throughout it’s history. For instance, the Encyclopedia reports that "Four garlic bulbs were found in King Tut’s tumb, obviously intended to feed the pharao h in afterlife. Roman gladiators ate garlic before combat, and Roman nobleman gave garlic to their laborers and soldiers". During World War II, a time when antibiotics were scarce, garlic was placed in the wounds to prevent infection. Needless to say, garlic has been in existence for many years with the intention of healing.

Garlic (Allium sativum) is a member of the lily family along with onions. Garlic is a rich source of allin, allicin, chromium, phosphorous, and sulfur containing amino acids. A compound Diallyl sulfide (DADS) is found in garlic oil and is shown to inact ivate potent carcinogens in animal studies. DADS reduces the metabolism of nitrosamine (a lethal, naturally occurring carcinogen produced by the liver).

A handful of Americans can say that "Garlic is good for you because it thins your blood or is good for your heart." However, the benefits of garlic in regards to one’s health is far more entailed than one might think. According to the National Cancer In stitute, garlic lies among the top of the list of foods ingested as a potential weapon against many types of cancer. With all of the recent research done on garlic and it’s medical purposes, I can validate the reasons for it’s prevention against many typ es of health related issues. Garlic contains agents that protect us from breast, colon, and gastric cancer. It also inhibits the growth of tumors and lowers serum cholesterol.

The health benefits in regards to garlic are empowering. Recent research indicates that garlic is sought to be a protective agent against various cancers. Nickolay Dimitrov, Ph.D., of Michigan State University at Lansing, said that "aged garlic extract, when fed to human volunteers, inhibited breast cancer formation by promoting the beneficial prostaglandin Es, hormone- like substances, in the serum and by stimulating the phagocytic, scavenger cell, activity of the white blood cells to devour carcinogen s." This finding is a positive step in the prevention of breast cancer, which is the leading cause of cancer among women. The National Cancer Society estimates that 183,000 new cases of this cancer are diagnosed each year in the United States.

John Miller, Ph.D., of Pennsylvania State University reported in April of 1995, that "a compound in garlic shrinks tumors from human growth cells that were transplanted in mice. Considering lung, colon and skin cancers are the three most common human can cers, Sujatha Sundaram, Penn State doctoral student in nutrition, describes how diallyl disulfide depressed the growth of these human cancer cells or killed them. Diallyl disulfide (DADS), effectiveness in inhibiting the growth of cancer cells works on colon, skin and lung cancer even though the rate of growth differs among the three.

Dr. Herbert Pierson, formerly with the Designer Foods Research Program at the National Cancer Institute (NCI), says that "evidence concerning garlic’s anti- cancer benefits in people has been mounting steadily. Several different studies have shown a link between garlic and lower incidences of stomach cancer; another study shows lower risks of colorectal cancer. Another finding from the University of Limburg in the Netherlands, used epidemiological data from China and Italy indicates that with diets ric h in garlic can reduce the risk of gastric cancer.

A study conducted by William Harris, Ph.D., director of the Lipid and Arthiosclerosis Prevention Clinic at the University of Kansas Medical Center at Lawrence reported new evidence that "garlic protects the LDL particles in a way that makes them less susc eptible to free- radical oxidation." Furthermore, "The oxidation process has been liked to heart disease. Thus, this preliminary research implies that concentrated garlic tablets may reduce the risk of heart disease through garlic’s antioxidant powers."

Several studies hint that garlic has the ability to reduced cholesterol, as well as combat plaque formation in the arteries. Studies have looked at garlic extract and garlic powder as well as isolating the components of garlic. Garlic’s ability to lower serum cholesterol in the blood can in turn reduce the risk of cardiovascular disease. A study conducted on the amount of garlic and onions consumed and the effects of triglyceride and cholesterol levels was done by dividing volunteer’s into three grou ps based on their dietary habits: "1) those who ate liberal amounts of garlic and onions; 2) those who ate small amounts of garlic and onions; and 3) those who did not eat garlic and onions at all". "Researchers then compared the cholesterol and triglyc eride levels of the three groups," Mimdell reported. "Those who ate garlic and onions liberally averaged 25 percent lower in cholesterol levels than those who abstained. Those who ate liberal amounts of garlic and onions had an average of half the trigl ycerides of those who didn’t eat garlic or onions ." Mimdell concluded that "Aggressive research shows that garlic effectively reduces the blood cholesterol levels in two ways, first, it slows down endogenous cholesterol synthesis, your body’s own man ufacture of cholesterol. Secondly, garlic helps your body transport fats from the tissues where they are stored to the bloodstream, which enables them to be eliminated from the body."

Garlic is one of natures most broad spectrumed, antibacterial agents. It counteracts the growth of many forms of bacteria and fungi that cause disease. Allicin, the compound found in fresh garlic that constitutes antibiotic and anti-fungal properties, k ills or at least cripples 72 infectious forms of bacteria. Among the list of bacteria’s that spread are diarrhea, dysentery (an infectious disease of the colon, with painful diarrhea that becomes mucous and hemorrhagic), botulism, tuberculosis and enceph alitis among other diseases. As scientists struggle to find new ways to fight bacteria that resist almost every drug in the antibiotic arsenal, a group of Boston University Medical researchers have made a significant discovery about garlic. "It’s a surprisingly effective weapon agai nst some of the most dangerous antibiotic – resistant bacteria, Staphylococcus aureus and Streptococcus pneumonia. Researchers found that an aqueous extract of fresh garlic cloves was effective against more than a common strains of bacteria". Sulfides, which are found in garlic and cruciferous vegetables, are compounds which deactivate steroidal hormones and promote the growth of tumors and inhibit carcinogens. Also sulfides reduce blood pressure and prevent the formation of blood – clots whi ch can cause heart attacks and strokes. Because garlic enhances the activity in the immune system and increases the number of natural killer cells, it’s ability to destroy tumor cells, virus infected cells and foreign invaders increase. If garlic has th e ability to dramatically enhance the immune system of healthy people than it might be able to help people with a compromised immune system, such as AIDS patients. "Research conducted by Dr. Tarig Abdullah and his colleagues at the Akbar Clinic and Rese arch Center in Panama City, Florida, led to the conclusion that raw garlic and the Japanese garlic extract Kyolic dramatically increased the ability of the immune system’s natural killer cells. The result of this research could have important implicatio ns for the treatment of infections, cancer, and even AIDS. Dr. Abdullah believes that garlic may speed up the immune defenses and may combat many fungal- type infections".

Garlic is not a Cure All but close to it! When you combine it with the power of cayenne pepper you have A DYNAMIC DUO!

Herbal Infusions

Sun, 30 May 2010 00:47:29 +0100

Many people ask, “What is the difference between an herbal tea and an infusion?

An infusion of herbs is much stronger and has a more medicinal quality than just a tea. Simply, an infusion is steeped much longer, many times overnight.

Making Herbal Infusions

Roots: Use one ounce (a big handful of cut-up root, or half a dozen six inch pieces of whole root) of dried root in a pint jar. Fill the jar to the top with boiling water. Put the lid on the jar and let it sit at room temperature for eight hours.

Roots are the most dense and usually most potent part of perennial and biennial plants. The medicinal virtues of roots are often found in their alkaloid content, which dissolves quite slowly into water. This is why many herbals suggest boiling roots; the rapid movement of the water molecules bouncing against the alkaloids frees them from the cells and extracts them into the water. I have found, however, that a very long period of infusion extracts all the useful alkaloids and medicinal substances from the roots, without the careful watching necessary when they are boiled.

Some roots and barks do not contain medicinal alkaloids (or have alkaloids that we wish to avoid) and these should be infused for only an hour or two. Slippery Elm bark, and Ginger, Valerian, and Licorice root are herbs used in this book which should be steeped for this shorter time.

Barks: Prepare the same as roots.

“Bark” is a misleading word, as the usual part of the tree or shrub actually used for herbal medicines is the inner bark, or cambium layer, which lies between the true bark and the wood. All the nourishment and life force of the tree, passing between roots and leaves, moves through this layer, making it a rich source of valuable resins, sugars, and astringents. The wood and the bark are dead cells and thus contain little that is medicinally useful. Cambium cell walls are tough, requiring long brewing for full extraction of medicinal virtues.

Leaves: Use one ounce of dried leaves (two handfuls of cut-up leaves or three handfuls of whole leaves) in a quart jar. Fill the jar up to the top with boiling water, put the lid on and let it steep four hours at room temperature.
Leaves contain the potent healer chlorophyll.

Long steeping extracts all the chlorophyll, as well as the vitamins, minerals and other medicinal components of the leaves. Steeping in a closed jar keeps the water-soluble vitamins from escaping in the steam. Some leaves are tough and leathery and need to be steeped for more than four hours; Rosemary and Uva Ursi are leaves used in this book which require longer infusing, up to eight hours.

Some leaves release their medicinal factors very easily in water. Catnip, Shepherd’s Purse, Lobelia, and Pennyroyal are leaves that require steeping for an hour or less.

Flowers: Place one ounce of dried flowers (two big handfuls of crumbled-up flowers) in a quart jar. Fill the jar up to the top with boiling water, put on the lid and infuse for two hours.

Flowers are the sexual expression of the plant. They are generally delicate and volatile. Chamomile is exceptionally volatile and should be infused for no more than thirty minutes. When the stalk and leaves of the plant are used along with the flowers, as with Yarrow, Red Clover, and Skullcap, infuse for four hours, as though it were the leaves alone.

Seeds: Use one ounce of dried seeds, berries, hips, or haws (one to three tablespoons) in a pint jar and fill it to the top with boiling water. Screw on a lid and infuse no more than thirty minutes.

Seeds are the embryo of the plant. Though they are hard and dense, like roots, they are engineered to open and release their properties immediately upon contact with water, so they do not need to be infused for a long time. In fact, if seeds are brewed for too long, bitter oils and esters are leeched out into the water and a nasty-tasting brew results. Rosehips and Hawthorn berries are exceptions; they may be steeped up to four hours.

Combination Infusions: When preparing infusions containing several herbs, it is generally best to brew the components separately so that each herb infuses for the proper length of time. This is unnecessary if the combination is all roots, or all leaves, or leaves and flowers treated like leaves, etc.

If you buy herbs which are already mixed and wish to infuse them, brew for the shortest time needed by any ingredient; for instance, a mix containing Chamomile should be steeped for no more than thirty minutes. Some medicinal potency will be lost this way, but you will avoid extracting bitter esters, oils, and resins which may cause unwanted side effects.

The Wise Woman tradition focuses on the use of simples. A simple is a medicine made from a single herb. When combinations are used, the formula rarely exceeds three herbs. This tradition allows for maximum feedback on the effect of each herb and rapid understanding of medicinal herbs.

Dosage: Two cups, sixteen fluid ounces, of an infusion per day is the standard dose for a person weighing 125-150 pounds.

Use one cup if you weigh 65-75 pounds. Half a cup for 30-40 pounds. A quarter cup (4 tablespoons) for 15-20 pounds.

General Times for Infusions:

Barks & Roots-Infuse one ounce in 1 pint of boiling water for 8 hours or overnight

Leaves-Infuse one ounce in one quart of boiling water 4-8 hours

Flowers-Infuse one ounce in one quart of boiling water no longer than 2 hours.

Seeds/berries -one ounce in one pint of boiling water up to 30 minutes maximum

Sources:

http://www.susunweed.com/How_to_make_Infusions.htm

Herbal Tinctures ( Extracts)

Sun, 30 May 2010 00:43:07 +0100

You may ask, what is a tincture? It is a medicinal extract of plant material.

Some people call them tinctures, others extracts. Most tinctures are made with alcohol, water or organic apple cider vinegar being used to pull compounds from the plants. If you use 80-120 proof alcohol and you are concerned about the alcohol content all you have to do is get a small amount of water boiling and put the tincture into the water, the alcohol will evaporate and still have the medicinal value of the herbal tincture. Do this right before you consume the tincture.

Other advantages of using tinctures include: convenience, portability, long shelf life, and easy absorption and assimilation.

I use mason jars to make my tinctures, but you can use any kind of jar, spaghetti sauces jars, pickle jars, I even use the gallon pickle jars for large quanitities of tincture.

I have a Super Tonic tincture that I call Super Cider that will knock a cold or flu right out of it tracks! I usually make 2 gallon jars at a time.

Fresh tinctures are the best but you can also tincture dried herbs.

Select good-quality, fresh plant material. Aerial parts of herbs are best harvested either just before or just at flowering time, while roots are better harvested in the cool fall season. Rinse the roots, but leave the aerial parts alone unless they are really dirty. Chop the herbs coarsely or tear them apart with your hands, then fill the jar almost to the top. (If you choose to use dried herbs, only fill the jar one-third to one-half of the way. The herbs will expand as they take up fluid.)

Now completely cover the herbs with your choice of 80-120 proof alcohol. I generally use brandy or vodka, although some herbs call for more creative use of spirits. Gin also works quite nicely as well.

Cap the jar and shake it well. Label it clearly with the name of the herb, the alcohol, and the date, then place in a cool, dark location. Check on it the next day, and top off the alcohol if needed. I find that I need to top off my dry herb tinctures more often than the fresh ones. You may gently shake the jar every few days, or just leave it be.

For extra potency, many people put up their tinctures during the new moon and decant them at the full moon.

After 4-6 weeks, pour the tincture through a mesh strainer lined with muslin or cheesecloth. I like to decant into a large bowl or liquid measuring cup. Wring out your herbs for every last ounce, and taste your fingers—do you like what you have made? Re-bottle in a clean, labeled glass container, and store away from excessive light and heat.

I go one step beyond and put the herbs through the juicer to get every ounce of herb that I can in my tincture.