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    Herbal Remedies for Whole Body Health
    Herbal Remedies for Whole Body Health
    Herbal Remedies for Whole Body Health
    Ebook133 pages1 hour

    Herbal Remedies for Whole Body Health

    By Nanci Pinderpane

    ()

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    About this ebook

    It’s no secret that being healthy is the key to a long and happy life

    Herbs can play a huge part in the success of that goal.


    Many parts of our body are home to an immensely large number of microbes, with which we share a symbiotic relationship. These microbes are vital to our health and our very survival. They aid us in extracting nutrients from food, creating certain vitamins, protecting us from infection and maintain the protective barrier function of our respiratory, digestive and urinary tracts and skin.

    Modern antibiotics at times have the effect of collateral damage and are capable of destroying many of these vast numbers of these beneficial microbes. It sometimes takes months for this population to recover, making us all the more vulnerable to future infections. Today's indiscriminate use of antibiotics in both humans and livestock has led to increasing numbers of bacteria that are resistant to their effects. It is true that antibiotics are used as our first line of defense, however, we must learn to use them wisely and only when absolutely necessary.

    Many of the minor infections for which antibiotics are often prescribed can be easily and effectively treated using non-addictive, natural medicines that support the body's natural defense mechanisms without increasing bacterial resistance or destroying healthy microflora in our body.
    In this book you will discover:

    Herbal cures for so many of today’s persistent ailments.

    You will learn how to incorporate adaptogens herbs that help one adapt to environmental, physical and mental stressors into your life to improve your mood, energy and immune response.

    You will learn how use herbal medications to help overcome so many of our common everyday ills and complaints.

    You will discover how to keep your whole body in tune and running like a well-oiled machine.
     

    LanguageEnglish
    PublisherEDU Publications
    Release dateOct 6, 2015
    ISBN9781519997258
    Herbal Remedies for Whole Body Health

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      Book preview

      Herbal Remedies for Whole Body Health - Nanci Pinderpane

      Herbal Remedies for Whole Body Health

      ********

      Herbal Preparations for Internal Use

      Important Note: When preparing any herb mixture, always use glass, enamel or ceramic containers. Never use aluminum. Aluminum will cause an unwanted chemical reaction with the liquid.

      Preparation:

      To a beginner, discussions of infusions, decoctions, syrups, fermentations and poultices can make their preparation seem tricky and very confusing. I hope the following explanations will help you make these concoctions with ease.

      Infusion:

      Think of tea when you think of infusions.

      Infusions are the simplest and most common way to prepare leaves and flowers. Use the same method that you use to make a normal cup of tea.

      To start, bring spring water or any other non-chemically treated water to a boil.

      Steep/infuse as you would for your tea. Use 1 tablespoon of the fresh herb or 1 teaspoon of the dried to 1 cup of water for regular infusion; 1 oz (25 g) per pint (600 ml) of water.

      Warm the teapot or steeping container by filling with hot water first for a few minutes. Empty the container and place the herbs in the warm pot and pour in the boiling water. Cover immediately to prevent volatile oils from escaping.

      Double the amount of herbs being used to make a stronger brew. Leaves or flowers of the plant can be used again.

      Steep this blend for 10 to 15 minutes depending on the strength and the herb being steeped. If I am making a single cup, I usually steep by covering my cup with a saucer. This keeps the important oils in the infusion so they can be ingested instead of being lost as steam into the air.

      Infusions can be drunk hot or cold and some are used externally.

      Note: the therapeutic components of some of the more soothing herbs may be destroyed by high temperatures and, therefore, need to be prepared as cold infusions. These include herbs that have a high proportion of mucilage such as plantain, marshmallow and comfrey leaf. The dosage and methods are the same, but they are covered with cold water and left to infuse for 10 to 12 hours.

      Infusion dosage: you may take infusion three times a day for chronic symptoms and up to six times daily for acute problems such as sore throats, chest and flu infections. You should only take a cupful (200 ml) at a time.

      In today's world, many people are accustomed to sweet tasting foods and medicines and find it very difficult to adjust to the unfamiliar flavors of some herbs. Although the bitter taste needs to be tasted to be effective, the taste can be hard for people to swallow. However, it is very easy to combine several herbs in an infusion to allow pleasant tasting herbs such as licorice, fennel, lemon balm, peppermint and lavender to mask the flavors of the more bitter tasting herbs without reducing their effect. You may also sweeten infusions with natural honey.

      Infusions are generally taken warm to hot, particularly when treating fevers, colds and that stuffed up feeling. They are taken lukewarm to cold for problems associated with the kidneys and urinary tract, such as kidney infections, bed wetting, cystitis and urethritis.

      Decoction:

      The difference between an infusion and a decoction is which part of the herb is used and when the herb is added to the water. Decoctions are created from roots, bark, nuts or seeds and sometimes even the stems of herbs. These are the hard, woody parts of the plants that have tough cell walls and need high temperatures to break them down before their constituents can be extracted by the water.

      To properly prepare them, chop herbs into small pieces and with a pestle and mortar or small hammer smash them; this will cause their constituents to be more accessible to the water.

      You should use the same ratio of herbs to water as you did for an infusion, but add a little more water to compensate for the loss during boiling.

      Collect 2 teaspoons dry or 2 tablespoons fresh herb.

      Place your prepared herbs in a saucepan with 2 cups of spring water.

      Bring this to a boil cover and simmer 10 to 15 minutes and allow to steep until cool.

      Then strain and drink as an infusion.

      Tinctures:

      Tinctures are concentrated herbal extracts that utilize a mixture of water and alcohol or glycerol to extract plant constituents and act as a preservative. The tincture is especially effective in drawing out the essential compounds of plants, especially those that are fibrous or woody, and from roots and resins.

      Tinctures are used in remedies and cosmetic applications. They can be stored for a long time because of their alcohol content which is at least 25% for simple glycosides and tannins. You may require up to 90% for some resins and gums such as those in marigold flowers. As a general rule, vodka works best for this since it has little or no taste, but brandy and gin work well also. These are about 45% alcohol and act as good preservatives and extractives. If by chance the tincture has a bitter taste, you can remedy this by simply adding your favorite juice to alter the tincture's flavor. Herb roots, barks or seeds are typically used in making tinctures.

      An additional tincture benefit is their ability to stabilize the plant nutrients while keeping them soluble. They also keep the semi-volatile and volatile plant ingredients from being lost during the processing and heat-treatment of your dry herbal extracts.

      The container used for the tincture should be glass or ceramic. Do not use plastic or metallic containers since they tend to chemically react with the tincture. They may also leach dangerous chemicals over a period of time. Items such as a glass bottle that has an attached stopper or a canning jar are perfect for steeping a tincture. You will also need to acquire storage bottles to use once your tincture has been made. These should be dark, small tincture bottles. They bottles should have a tight screw-on or tight clip-on lid to prevent air intrusion during storage but still allow for ease of use. Ensure that all containers are both washed clean and sterilized prior to use.

      You can prepare a tincture by adding the

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