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for Taking Herbs Successfully
24 hour juice fast before starting an herbal formula will
often produce greater effectiveness.
Abstinence from alcohol, red meat, caffeine, and tobacco gives
the herbs a cleaner environment in which to work.
capsules with warm water for faster absorption.
not drink citrus juice with a formula that contains Ginseng.
capsules before or with meals. Herbs are high in minerals
and trace minerals, the basic elements missing or diminished
in today's over-sprayed, over-fertilized farming. In addition
to their own attributes, minerals and trace minerals are the
bonding agents between you and your food, and the basic element
in food assimilation. Herbs provide not only the healing essences
to support the body in overcoming disease, but also the foundation
that allows it to take them in.
teas are easily absorbed by the body as hot liquid. Even
though they are the least concentrated of all herbal formulas,
many herbs are optimally effective when steeped in boiling
water. The heat releases herbal potency and volatile oils,
providing flushing action that is excellent in cleansing toxic
wastes that have been loosened and dissolved by the herbs.
Note that leaves and flowers are never boiled. Bring water
to a boil and then remove from the heat before adding the
herb. Roots and bark are boiled for about 20 minutes.
Herbal capsules are 4 times stronger than teas.
extracts (tinctures) are
4 to 8 times stronger than capsules. Drops are placed under
the tongue and held as long as possible. Take 3 to 4 times
a day for the first week in an acute condition. Rest on the
seventh day and resume for the next six days or for four days
after symptoms disappear.
There are some herbs that are very potent and beneficial in
small amounts and should not be used alone, such herbs as
capsicum, tansy, lobelia (Indian tobacco), wormwood, poke
root, and rue to name a few.
Just because an herb is a "natural" substance does not mean
it is safe. This is another reminder of the importance to
educate yourself about herbs and their uses.
I remember being introduced to cilantro
in the mid-eighties when fresh herbs were making a come-back.
Then, it was an exotic find, but now, for my salsa,
I wouldn't think of leaving cilantro out of my garden. And I
constantly look for better varieties that do not bolt
quickly. I did find a substitute, Vietnamese coriander, also
known as Rau Ram (Polygonum odoratum), which tastes a
lot like cilantro and is a perennial. It is used as a medicinal
and culinary herb in southeast Asia in meat dishes, especially
fowl. Rau Ram can be grown indoors under strong light.