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47
Diabetes / Burdock
« on: December 24, 2017, 01:49:00 AM »
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Burdock root contains inulin, a soluble and prebiotic fiber that helps improve digestion and lower blood sugar, making it an excellent choice for people trying to naturally manage their blood sugar. In Europe, the fresh root is used for lowering blood sugar, its inulin content making it particularly suitable for diabetes. Animal studies have also shown burdock root’s ability to decrease the severity of diabetic complications, especially diabetic retinopathy. (7)

https://draxe.com/burdock-root/

48
Anti-Cancer / Wormwood
« on: December 05, 2017, 07:21:46 AM »
Artemisin from Sweet Wormwood found to kill 98% of breast cancer cells:

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According to recent studies, artemisinin can kill iron-enriched breast cancer cells similar to the way it kills malaria-causing parasites, making it a potential natural cancer treatment option for women with breast cancer. Cancer cells can also be rich in iron since they commonly soak it up to facilitate cell division. Researchers in a 2012 study tested samples of breast cancer cells and normal breast cells that had first been treated to maximize their iron content. The cells were then treated with a water-soluble form of artemisinin, an extract of wormwood.

Results were quite impressive. The normal cells showed little change, but within 16 hours, almost all of the cancer cells were dead and only a few normal cells were killed. Bioengineer Henry Lai believes that because a breast cancer cell contains five to 15 more receptors than normal, it absorbs iron more readily and hence is more susceptible to artemisinin’s attack.

https://draxe.com/wormwood/

https://naturalsociety.com/artemesinin-iron-causes-98-reduction-breast-cancer/

49
Quote
Recent research has proven ashwagandha is more than a stress reliever, it also protects the brain from degeneration and improves symptoms of alzheimer’s, depression, and anxiety.

One of the main reasons ashwagandha is so effective at healing the brain has to do with its powerful antioxidants that destroy free radicals that cause aging. A study published in Phytotherapy Research explains these benefits:

“Several studies have revealed that natural antioxidants, such as vitamin E, vitamin C and beta-carotene, may help in scavenging free radicals generated during the initiation and progression of this [Alzheimer’s] disease.  But we found Ashwagandha afforded lipid peroxidation inhibitory effects more potent than commercial antioxidants.”

Researchers at the National Brain Research Centre found that mice with Alzheimer’s were unable to retain what they learned, but after 20 days of supplementing with ashwagandha, this improved significantly. The results of the study found a reduction in amyloid plaques (these cause degradation of the brain).

https://draxe.com/ashwagandha-proven-to-heal-thyroid-and-adrenals/

50
A talk about medicinal mushrooms, like Lion's Mane, for brain neurology neurogenisis.
Regenerating myelin in axons of nerves. Formation of Amyloid plaques / Alzheimer's
Demyelination of the neurons, the myelin transmits the neural signals. Demyelination occurs, the outer sheaths of the neurons is interrupted by amyloid plaques which interrupt neuro-transmission.
His hypothesis that if you stack medicinal mushrooms for neurogenisis with niacin / B3, the advantage is that the niacin can help drive the neurogenic benefits of psilocybin and aromasens from lion's mane to the end of the peripheral nervous system.
https://youtu.be/mPqWstVnRjQ
Paul Stamets is a mycologist, author and advocate of bio-remediation and medicinal fungi.
25:05 - 51:50

51
Sananga and Piri-Piri / Piri Piri Article
« on: October 20, 2017, 12:00:13 AM »

53
Herb Spotlight / Indian Rhubarb Root (Rheum Officinale)
« on: September 16, 2017, 04:52:33 AM »
Indian Rhubarb Root (Rheum Officinale)

Used traditionally in small amounts, this herb acts as a gently laxative and helps purge the liver of toxic buildup and waste. It helps neutralize acids due to indigestion. Its malic acid also carries oxygen to all parts of the body, aiding in healing and promoting a positive and balancing effect upon the whole digestive system.Indian Rhubarb Root (Rheum Officinale)

54
Herb Spotlight / Sheep Sorrel (Rumex Acetosella)
« on: September 16, 2017, 04:51:23 AM »
Sheep Sorrel (Rumex Acetosella)

Used in traditional folk herbalism to cool the body, create sweating and detoxification through the skin: as a diuretic useful in maintaining a healthy kidney and urinary functions. It is rich in vitamins and trace minerals (ascorbic acid, mineral oxides, calcium, magnesium, phosphorus, potassium, silicon and rutin. It is thought to nourish the glandular system.*

55
Herb Spotlight / Slippery Elm inner bark (Ulmus Fulva)
« on: September 16, 2017, 04:50:39 AM »
Slippery Elm inner bark (Ulmus Fulva)

Contains large amounts of tannins and mucilages which are believed to help dissolve mucus deposits in tissue, glands and nerve channels. The inner bark, rich in calcium, magnesium and vitamins(A,B,C,K), helps to nourish and soothe organs, tissues and mucus membranes and is helpful to the lungs. It also helps neutralize acids from occasional indigestion.

56
Herb Spotlight / Burdock Root (Arctium lappa)
« on: September 16, 2017, 04:46:54 AM »
Burdock Root (Arctium lappa)

Used traditionally to help reduce mucus, maintain a healthy gastrointestinal tract, stimulate a healthy immune response, for weak digestion, as a diuretic for waster retention and to sweat out toxins through the skin. It has vitamin A and selenium to help reducer free radicals and its chromium content helps maintain normal blood sugar levels.

Detoxifying and grows in moist environments.

57
Text / Essiac Tea
« on: September 16, 2017, 04:38:33 AM »

58
Video / What Plants Talk About (Documentary)
« on: September 14, 2017, 10:35:35 AM »
What Plants Talk About (Documentary)

https://youtu.be/CrrSAc-vjG4

59
Herb Spotlight / Ivory
« on: August 04, 2017, 04:36:03 AM »
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Properties
It has a nauseating taste and is bitter, while the leaves smell quite pleasant and are used for their antibacterial
properties. It lowers fever, is expectorant, constricts veins and relaxes spasms.
It contains bidesmosidic saponins of oleanolic acid, hederagenin and bayogenin (hederasaponins), phenolics and polyacetylenes (falcarinone and 11-dehydrofalcarinol).

Therapeutic uses

Internal use
Ivy is used internally for gout, rheumatic pain, whooping cough and bronchitis.

External use
Extracts of the wood are mostly used in cosmetics and for external use, and for treating burns, warts, impetigo, skin eruptions, neuralgia, swollen joints, toothache and cellulite.
Ivy has topical anti-fungal, anthelmintic, molluscicidal, anti-mutagenic, as well as cellulite control properties.
Topical applications of ivy-based products are often used in anti-cellulite and weight loss preparations.
It has emollient and itch-relieving properties, as well as anti-inflammatory and pain killing actions - provided by the saponins and flavonoids.
Its other major topical action is that of a circulatory compound, which helps other ingredients to be absorbed by the skin, as well as assisting with the removal of waste products from the skin.

Safety precautions and warnings
Excess internal use can destroy red blood cells and causes irritability, diarrhea and vomiting.
The internal use of this herb is best left to qualified medical practitioners only.
Fresh plant material can be an allergen and may irritate the skin.

http://ageless.co.za/herb-ivy.htm



Quote
Uses

English ivy is primarily for external use; as a wash for sores, burns, cuts, dandruff, and other skin problems.
In the right quantity, this herb will reduce swollen glands, calm fevers, and cure dropsy.

Ointment: for external use; the pulped leaf soothes stiff joints and aching muscles.  Also the fresh crushed leaves rubbed on the site are said to be effective against the pain of bee or wasp stings.
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Formulas or Dosages

The whole plant, including the berries, is poisonous.  Use only under medical supervision.

Cold extract: use 1 tsp. leaves with 1 cup cold water; let stand for 8 hours.  Use only externally.

Tincture: gather ivy leaves and cut off some of the green bark, then pass them all through a mincer.  Pour alcohol (not rubbing alcohol) over the mash and let it stand for a week or so.  When ready, press through a sieve, filter and bottle.  A few drops of this tincture rubbed lightly on a sting will quickly relieve the pain.

Compresses: made with salt water to which a few drops of ivy tincture is added.  Also good for poison ivy.

http://medicinalherbinfo.org/herbs/EnglishIvy.html

60
General Discussion / Plant Food Nutrients
« on: July 21, 2017, 11:05:19 PM »
"...not talking about the small but significant decline in nutrient density since the industrialization of agriculture half a century ago, but rather a steep drop in phytonutrients that began when we "stopped foraging for wild plants some 10,000 years ago and became farmers." Robinson writes:
Each fruit and vegetable in our stores has a unique history of nutrient loss, I've discovered, but there are two common themes. Throughout the ages, our farming ancestors have chosen the least bitter plants to grow in their gardens. It is now known that many of the most beneficial phytonutrients have a bitter, sour or astringent taste. Second, early farmers favored plants that were relatively low in fiber and high in sugar, starch and oil. These energy-dense plants were pleasurable to eat and provided the calories needed to fuel a strenuous lifestyle. The more palatable our fruits and vegetables became, however, the less advantageous they were for our health.
I would push back against the inverse relationship Robinson posits between palatability and nutrition. I imagine that we've lost a lot of flavor in the ages-old quest to breed for sweetness—and in the last 100 years or so, we've definitely lost still more by breeding for portability and shelf life. I would argue that flavor has declined along with nutrient density. Few people would choose modern supermarket tomatoes bred to last for weeks post-harvest over old varieties selected to taste good when eaten quickly. And weeds play a role in some of the globe's most celebrated cuisines. I wouldn't want to imagine Mexico's street food without tlacoyos con quelites (lamb's quarters) or Italy without ravioli d'ortica (stinging nettles). There's no puritanical trade-off here. (Patience Gray's classic Honey from a Weed demonstrates how vital weeds remain in southern European cooking, and Rebecca Katz and Mat Edelson's recent The Longevity Kitchen offers plenty of good recipes for them).
What we can do is start seeking out varieties of fruits and vegetables that haven't been bred to be insipidly sweet.
That caveat aside, what do we do with Robinson's message about the loss of phytonutrients? Obviously, we can't all suddenly become hunter-gatherers, stalking city parks for hidden bounty (though a fellow who calls himself "Wildman" will take you on a foraging tour of Manhattan's Central Park). Nor can we all live on small organic farms surrounded by woodlands.
But what we can do is start seeking out varieties of fruits and vegetables that haven't been bred to be insipidly sweet or high-yielding. Robinson suggests arugula as an example—it was a Mediterranean weed until very recently. Arugula is "very similar to its wild ancestor," she notes, and "rich in cancer-fighting compounds called glucosinolates and higher in antioxidant activity than many green lettuces." Robinson also points to herbs, which she calls "wild plants incognito." That is, they much more closely resemble their wild antecedents than do, say, modern apples or tomatoes or corn. She adds: "We've long valued them for their intense flavors and aroma, which is why they've not been given a flavor makeover. Because we've left them well enough alone, their phytonutrient content has remained intact."

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