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Table of contents
Page 2------------Natural medicines – the safest way to avoid
death
Page 4------------ Soy: Wolf in Sheep’s Clothing
Page 7------------C Reactive Protein
Page 9------------Orac/ TRAP ( antioxidant measurements of
Foods)
Page 15---------Spices and Benefits
Page 16---------Essential oils offer natural antioxidant
alternatives for meats
Page 18--------Bay Leaf
Page 22--------Galangal
Page 25--------Fungus
Page 28--------Antifungal
Page 31--------Thyme and health and Brain
1
Natural medicines – the safest
way to avoid death
Thursday, 12 October 2006, 3:20 pm
Press Release: Coroner's Council
12 October 2006
Natural medicines – the safest way to avoid
death
A report just released by the Acting Chair of the
Coroner’s Council has shown natural medicines have the
lowest fatality rate of all medical treatments in this
country.
Despite extensive research, coroner Dr Wallace Bain
found no deaths have occurred in this country due to
natural medicines such as vitamins, minerals and herbal
products.
Dr Bain, who is also a trained pharmacist and lawyer, undertook
the study in light of growing opposition to new legislation that
will see New Zealand’s natural health industry come under
Australian laws.
The safety of natural products is often sited as a reason for
the need for such a move.
The Labour government plans that the Australia New Zealand
Therapeutic Products Authority (ANZTPA) will soon replace the
current Medsafe agency as part of a `trans-Tasman harmonisation’
push. Opponents fear this move will decimate New Zealand’s
natural health industry as has already occurred in Australia.
At present lack of support from New Zealand First, the
Maori and Green parties is the only thing stopping the
legislation coming into effect.
2
Says Dr Bain: “In my capacity as Acting Chair of the Coroner’s
Council, I enquired of all Coroners as to whether or not from a
search of their Coronial findings they could find any instances
where there had been a problem with any of these natural
products.
“They were asked to provide any information from inquests where
these products had been involved whether or not a death had
resulted. At the same time the Coronial records held by the
Ministry of Justice in Wellington were searched at my request by
ministry staff.”
Dr Bain’s study returned a finding of zero deaths from natural
remedies.
His only findings were:
- A three-year-old child who choked to death on a vitamin tablet
in 2003 that was too large for the child to swallow
- A woman who terminated her third pregnancy after a scan showed
the foetus had spina bifida. The woman had been taking 300mg of
folic acid a day rather than the recommended 800mg per day
- A man who died from non-viral hepatitis of unknown origin who
also had a pre-existing prostrate cancer condition. The man had
been taking an Indian herbal product K4. The Corner’s report
said despite no certainty of a link with the herbal product, the
remedy such be banned until more was known about its effects on
liver toxicity
- Some ongoing inquests into party pills
In contrast, deaths in 1998 (the last year of detailed official
statistics available) caused by adverse reactions to
pharmaceutical drugs killed 1524 New Zealanders and deaths
associated with medical injury (mistakes by doctors and medical
staff) killed 4222 New Zealanders.
Says Dr Bain: “A recent Australian study shows that 1 in 10
patients presenting to a general practitioner had an adverse
pharmaceutical drug event in the preceding six months with 50%
of those being in the moderate to severe range and 8% requiring
hospitalisation.
3
“A New Zealand study reported in July of 2006 and referred to
Parliament’s Health Committee pointed to previous research
suggesting problems such as hospital acquired infection, drug
error and staff mistakes are costing this country around $870
million a year. This prompted the Health Minister to ensure that
District Health Boards gave priority to reducing such adverse
events – most clearly identified as being drug induced.”
Also in Dr Bain’s report is mention of a US study that puts
complications resulting from medication errors in American
hospitals at $US1.5 billion dollars per year. Studies also show
that prescription drug errors double a person’s risk of dying in
hospital. Another study put the cost of a single adverse drug
event to a hospital in the US at $US2,500.
“The estimate of costs incurred by US hospitals as a result of
drug-related injury or death was put at $US76.6 billion which
was three times the cost of all diabetes care in the United
States,” says Dr Bain.
“What is ironic here is that what is being held out as a
justification for high regulation and compliance in the area of
complementary medicines and natural products in New Zealand is
public safety and risk. Despite a diligent search of Coronial
records and the literature, no instances have been found to
demonstrate that in fact these products have any serious public
health issue or risk.
“The problem is clearly with prescription and other drugs,” says
Dr Bain. “The Coronial and literature searches in so far as
natural products are concerned and linkages to public safety and
risk can be described legally as De minimis no curat lex. That
is – of minimal risk importance.
“The law does not and should not concern itself with such
trifles.”
Dr Bain’s report has been sent to Annette King.
Article 1
Soy: Wolf in Sheep’s Clothing
4
When the soybean was originally introduced into the United
States around 1900, it was used in the manufacture of industrial
products such as oil, plastic, and ink, but it was not
considered fit to eat. Today, soy-based food products like
hot dogs, sausage, bacon, cheese and frozen desserts abound in
mainstream supermarkets and even in natural food stores. This
soy invasion has been accompanied by a tremendous amount of
soy-industry carnival ballyhoo regarding soy’s
alleged health benefits.
The demonizing of traditional whole foods
The soy industry has shown remarkable ingenuity in overcoming
consumer resistance to soy products, which were formerly
perceived as tasteless poverty foods. The soy industry’s agenda:
demonize whole foods such as butter, whole milk, meat,
cream, cheese and eggs, and offer supposedly "high protein,
low fat, no cholesterol" soy substitutes to the upscale consumer
increasingly concerned about his health. We are talking of
course about such now-familiar substitutes as soy milk for cow’s
milk, soy baby formula, soy yogurt, soy ice cream, soy cheese,
soy flour for baking and textured soy protein meat substitutes.
As we noted, an extraordinary amount of hype and hoopla has
accompanied the meteoric rise of soy as a desirable food. A
popular booklet sold in many health food stores, for example,
describes soy foods as "uniformly high in protein, but low in
calories, carbohydrates and fats, entirely devoid of
cholesterol, high in vitamins, easy to digest, tasty and
wonderfully versatile in the kitchen." Does this sound too good
to be true? Yes? Well, that’s because it is.
Soy must be fermented
As we know, the soybean originated in ancient China. But it is
important to note that the ancient Chinese did not eat
unfermented soybean products. They recognized that
soybeans were toxic, unlike the other legumes such as
lentils, because the soybean contains large quantities of a
number of harmful substances. First among them are potent enzyme
inhibitors, which block the action of trypsin and other enzymes
needed for protein digestion. These enzyme inhibitors are not
completely deactivated during ordinary cooking and can produce
serious gastric distress, reduced protein digestion and chronic
deficiencies in amino acid uptake. Soybeans are also high in
phytic acid or phytates. Scientists agree that the high phytate
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content of soy-based diets prevents the absorption of
calcium, magnesium, iron and zinc present in foods.
Moreover, soybeans contain hemoglutinen, a clot-promoting
substance that causes red blood cells to clump
together.
Tofu is not for you
Harmful substances such as enzyme inhibitors and and
hemoglutinen are deactivated during the process of fermentation.
Some examples of fermented soy products are: miso, tempeh,
natto, and traditionally fermented soy sauce.
These products are safer to eat than tofu, however we
do not recommended any products made out of soy,
including miso, tempeh, or natto.
It is important to note that tofu is not a fermented product.
Sorry, tofu lovers! Vegetarians who consume tofu and bean curd
as a substitute for meat and dairy products
risk severe mineral deficiencies. The mineral that unfermented
soy blocks the most is zinc. Zinc is called the intelligence
mineral because it is needed for optimal development and
function of the brain and nervous system.  see footnote on my
personal remarks
What’s cooking in the gene kitchen
Soy is basically a monoculture requiring massive amounts of
pesticides and herbicides. It is for this reason that the
Monsanto Corporation developed a genetically-engineered strain
of soy that is resistant to the herbicide Roundup. Proponents of
GMOs (genetically modified organisms) confidently predict that
within two decades, 75% of all our foods will come from
genetically-engineered seeds, with soy foods at the top of the
pyramid. The disastrous long-term effects of genetically
engineered seeds on our ecology can only be guessed at, but this
trend towards GMOs will continue to edge out the small farmer
and will progressively centralize and industrialize our food
production.
Allergies from soy
It is obvious that when our food supply is sprayed with
pesticides, we end up eating it and suffering the consequences.
Mr. Graham, of York Nutritional Laboratory (March 1999), said
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researchers tested 4,500 people for allergic reactions to
vegetables including soya. Among the range of chronic illnesses
it caused were irritable bowel syndrome, digestiontion problems
and skin complaints including acne and eczema. "People also
suffered neurological problems with chronic fatigue syndrome,
headaches and lethargy. It is worrying," Mr Graham added.

see footnote
A
see second footnote
The politics of soy
The soybean industry in America is highly monopolistic,
controlled by a small number of huge companies like Cargill
Corporation, and Archer, Daniels, Midland Company (ADM). ADM,
the world's major soy processor, yearly spends $4.7 million for
advertising on Meet the Press and $4.3 million on Face the
Nation. ADM also has holdings in major newspapers. They control
the media, so naturally the press presents soy in a favorable
light.
Buyer beware
In the Orient these soy-based foods are eaten in small amounts
as condiments and not as a replacement for animal foods.
Highly processed soy protein isolates and textured vegetable
protein have little in common with traditional soy products.
Tofu and soy milk are high in MSG. Bottom line: soy is big on
hype and hoopla and small or worse than that on food value.
Buyer beware!
Research in this article is fully referenced in Nourishing
Traditions, by Sally Fallon, New Trends Publishing, 2001; and
Soy Allergies Up Along With GMOs Mark Townsend / Daily Express
March 12, 1999.

Add and adhd are on the rise ever since soy has been introduced to the diet
see the web page http://augmentinforce.50webs.com for other soy studies
that validate this
A Skin issues, are usually reversed when the soy in the diet is stopped, and
sometimes the condition can be
made to heal more efficiently by adding zinc to the diet as well as biotin,
and omega 6 oils

C Reactive Protein
7
Recent research shows that having a high C-Reactive Protein blood test
increases your risk of suffering a heart attack or stroke by twice as much as
having a high cholesterol. C-Reactive Protein (CRP) measures
inflammation, part of the immune reaction that protects you from infection
when you injure yourself. It causes redness, pain and swelling, and can
damage the inner lining of arteries, and break off clots from arteries to
block the flow of blood to cause strokes and heart attacks.
C-Reactive Protein levels fluctuate from day to day, and levels increase with
aging, high blood pressure, alcohol use, smoking, low levels of
physical activity, chronic fatigue, coffee consumption, having
elevated triglycerides, insulin resistance or diabetes, taking
estrogen, eating a high protein diet, and suffering sleep
disturbances, or depression. If you have none of these known causes, at
this time the best ways we know to reduce C-Reactive Protein levels are
exercise and a diet that includes omega-3 fatty acids .***** ( which can
cause more inflammation ) Statins appear to protect against inflammation as
well as cholesterol, but they can cause nerve and muscle damage and deplete
the body of co-enzyme Q10.
IF YOU HAVE A HIGH C REACTIVE PROTEIN, try to correct the known causes:
infection, high blood pressure, alcohol use, smoking, low levels
of physical activity, chronic fatigue, coffee consumption,
having elevated triglycerides, insulin resistance or diabetes,
taking estrogen, eating a high protein diet, and suffering sleep
disturbances, or depression.
The most common cause of an elevated C Reactive Protein is
infection. If you have burning on urination, getting up in the night to
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urinate, urgency when your bladder is full of a feeling that you have to
urinate all the time, check for a urinary tract infection. If you have
wheezing and a chronic cough or shortness of breath, check for a lung
infection. If you have belching and burning in your stomach, get an upper GI
series X ray and blood test for Helicobacter. If you have diarrhea, check for
an intestinal infection. If you have any of these infections, you have an
accepted reason to take antibiotics. Your evaluation should include IGG and
IGM antibody blood tests for chlamydia and mycoplasma. If either or both
titers are high, I usually recommend taking doxycycline 100 mg twice a day
for at least three weeks. Most doctors will not do this because they feel
that data aren't strong enough to warrant antibiotics at this time.
Since the CRP is a general test, a positive CRP may indicate a number of
things, including:
Rheumatoid arthritis
Rheumatic fever
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Cancer
Tuberculosis
Pneumococcal pneumonia
Myocardial infarction
SLE
Connective tissue disease
Bacterial, viral, fungal, or parastic infection
Other causes of ongoing inflammation
my personal note or critique
MY suggestion would be :
Tumeric and bromelain
Tumeric and Garlic
Vitamin C and lysine
Lysine zinc and selenium
Garlic with b6 b12 and folic acid
Wheat germ oil and red pepper
Serrapatase with trypsin
Full spectrum enzyme
A combo of some of these
Bioflavonoids and hawthorne berry
Rutin and high vitamin c
Rutin and lysine and zinc
Rutin and tumeric
Walking as an exercise ( moderate to light )
Swimming as an exercise ( moderate to light )
Since this is an age related disease it is a signal to slow down and give yourself time to recover
O.R.A.C/T.R.A.P
OXYGEN RADICAL ABSORBANCE CAPACITY
TRAPPING ANTIOXIDANT PERIMETER
This is the measurements that are being used today to
measure the free radical capacity of foods, spices,
9
fruits and veges. There are 2 systems that are being
used as a guide or standard ET and HAT…the HAT=hydrogen
atom transfer, is essential used for the fat free
radical measurements with specific substances that can
protect against lipoprotein autoxidation
(cholesterol) the ET=electron transfer, measure the
antioxidant reducing the oxidant ( free radical
scavenging capabilities) it changes colours in the
test, and the more of the colour of the antioxidant the
higher the levels and less of the oxidant ( free
radical)
These measurements are relatively new and are now being
used to see the health benefits of different foods we
eat, and there impact on keeping ourbodies, sanitary
internally, or “clean” free of dis—ease causing
problems. Clove and cinnamon had a ORAC value > 2500
Good Health Information Guide Top Anti-oxidant Foods
Getting your Daily Anti-oxidant Protection
An important aspect of the protection afforded by
fruits and vegetables comes from the quantity
and the variety of anti-oxidants found in them. To help
quantify the protective value and evaluate the
capacities of different foods to prevent oxidative
damage, the Jean Mayer USDA Human Nutrition Research
Center at Tufts University uses a test called ORAC (the
Oxygen Radical Absorbance Capacity test). Antioxidant.com makes it easy for you to consume the
Recommended Daily Intake of ORAC protective units. We
have grouped fruits and vegetables with established
ORAC values into four categories. The ORAC units per
100 grams are listed after each food item. Choose at
least two fruit and three vegetable sources daily to
supply the recommended 3,000 to 5,000 ORAC units.
Whatever your choices, make sure they add up to “5 A
Day.”
Category A Category B Category C Category D
10
High ORAC Fruits (Whole Fruit, Not Juice)*
High ORAC Vegetables**Low to Moderate ORAC Fruits
(Whole Fruit, Not Juice) Low to Moderate ORAC
Vegetables
1 choice = 1 fruit unit 2 choices will satisfy your
fruit daily needs.
1 choice = 1 vegetable unit
3 choices will satisfy your daily vegetable needs.
2 choices = 1 fruit unit 4 choices will satisfy your
daily
fruit needs
2 choices = 1 vegetable unit 6 choices will satisfy
your daily
vegetable needs ORAC units per 100-grams/3.5 oz.
ORAC units per 100 grams/3.5 oz.
ORAC units per 100 grams/3.5 oz.
ORAC units per 100 grams/3.5 oz.
11
Blueberries 2,400
Pink Grapefruit 495
Blackberries 2,036
Grapes, white 460
Strawberries 1,540
Cantaloupe 250
Raspberries 1,220
Banana 210
Plums 949
Apple 207
Oranges 750
Apricot 175
Red grapes 739
Peach 170
Cherries 670
Pear 110
Kiwi fruit 610
Watermelon 100
Honeydew Melon 97
Kale 1,770
Onion 450
Spinach 1,260
Corn 400
Brussels Sprouts 980
Eggplant 390
Alfalfa Sprouts 930
Cauliflower 385
Broccoli Florets 890
Peas, Frozen 375
Beets 840
Potato 300
Red Bell Pepper 710
Sweet Potato 295
Cabbage 295
Leaf Lettuce
Carrot 200
String Beans 200
Tomato 195
Yellow Squash 150
Iceberg/Head Lettuce 105
Celery 75
Cucumber 60
Fruits and vegetables not listed can be assumed to fall
into the “low to moderate” categories. *Does not
include high-calorie dried fruits, e.g., prunes (5,770)
or raisins (2,830)
**Does not include condiments, herbs or spices, e.g.,
garlic, cilantro, turmeric, etc.
Table 1. Lipophilic (L-ORACFL), Hydrophilic (HORACFL), Total Antioxidant Capacity (TAC), and Total
Phenolics (TP) of Fruitsa food name (variety) moisture
(%) L-ORACFL b (ímol of TE/g) rangec H-ORACFL
(ímol of TE/g) rangec TACd (ímol of TE/g) TPe (mg of
GAE/g) serving sizef (g) TAC/serving (ímol of TE)
Apples Fuji (n ) 4g ) 84.2 0.21 ± 0.11 0.25 25.72 ±
6.96 16.45 25.93 2.11 ± 0.32 138 (1 fruit) 3578
12
Gala (n ) 3) 85.8 0.35 ± 0.08 0.15 27.93 ± 1.42 2.78
28.28 2.62 ± 0.29 138 (1 fruit) 3903 Golden Delicious
(peel, n ) 4) 86.1 0.26 ± 0.06 0.13 26.44 ± 1.61 3.58
26.70 2.48 ± 0.18 138 (1 fruit) 3685 Golden Delicious
(no peel, n ) 2) 86.9 0.05 0.03 22.05 5.25 22.10 2.17
128 (1 fruit) 2829 Granny Smith (n ) 4) 85.7 0.39 ±
0.11 0.23 38.60 ± 4.69 9.72 38.99 3.41 ± 0.38 138 (1
fruit) 5381Red Delicious (peel, n ) 4) 85.5 0.41 ± 0.02
0.04 42.34 ± 4.08 9.25 42.75 3.47 ± 0.38 138 (1 fruit)
5900 Red Delicious (no peel, n ) 2) 86.7 0.07 0.003
29.29 6.73 29.36 2.32 128 (1 fruit) 3758
apricot (n ) 1) 86.5 0.32 N/Ch 13.09 N/C 13.41 1.33 105
(3 fruits) 1408 avocado, Haas (n ) 8) 72.0 5.52 ± 1.85
5.21 13.81 ± 3.58 10.88 19.33 1.87 ± 0.23 173 (1 fruit)
3344 bananas (n ) 4) 73.5 0.66 ± 0.14 0.32 8.13 ± 1.02
2.38 8.79 2.31 ± 0.60 118 (1 fruit) 1037
blackberry (n ) 4) 86.9 1.03 ± 0.32 0.62 52.45 ± 8.94
19.47 53.48 6.60 ± 2.85 144 (1 ci ) 7701blueberry
cultivated (n ) 8) 85.0 0.36 ± 0.18 0.52 61.84 ± 7.75
24.27 62.20 5.31 ± 0.96 145 (1 c) 9019 lowbush (n ) 1)
89.0 0.51 N/C 92.09 N/C 92.60 7.95 145 (1 c) 13427
cantaloupe (n ) 7) 90.3 0.15 ± 0.08 0.18 2.97 ± 0.62
1.64 3.12 1.24 ± 0.19 160 (1 c cubed) 499
cherries, sweet (n ) 4) 80.2 0.17 ± 0.12 0.24 33.44 ±
3.43 7.18 33.61 3.39 ± 0.41 145 (1 c) 4873
cranberry (n ) 3) 87.1 2.00 ± 0.38 0.72 92.56 ± 1.38
2.42 94.56 7.09 ± 0.07 95 (1 c whole) 8983 grapes
green (n ) 4) 80.7 N/Aj N/C 11.18 ± 1.66 3.98 11.18
1.45 ± 0.11 160 (1 c) 1789 red (n ) 4) 80.4 N/A N/C
12.60 ± 3.17 6.62 12.60 1.75 ± 0.17 160 (1 c) 2016
grapefruit, red (n ) 8) 88.8 0.35 ± 0.10 0.35 15.13 ±
3.36 9.09 15.48 2.14 ± 0.33 123 (half) 1904 honeydew (n
) 8) 90.6 0.11 ± 0.05 0.15 2.30 ± 0.92 2.58 2.41 0.72 ±
0.34 170 (1 c diced) 410
kiwifruit (n ) 9) 84.0 0.27 ± 0.14 0.30 8.91 ± 2.04
5.67 9.18 2.78 ± 0.39 76 (1 fruit) 698 mango (n ) 1)
81.7 0.14 N/C 9.88 N/C 10.02 2.66 165 (1 c slices) 1653
nectarines (n ) 8) 86.8 0.29 ± 0.21 0.50 7.20 ± 2.62
7.51 7.49 1.07 ± 0.26 136 (1 fruit) 1019
13
orange, navel (n ) 8) 86.8 0.29 ± 0.13 0.35 17.85 ±
3.79 9.76 18.14 3.37 ± 0.39 140 (1 fruit) 2540
peaches canned in heavy syrup (n ) 4) N/A N/A N/C 4.19
± 0.40 0.91 4.19 0.47 ± 0.03 98 (half) 411
peaches (n ) 8) 88.3 0.50 ± 0.07 0.17 18.13 ± 4.35
12.77 18.63 1.63 ± 0.29 98 (1 fruit) 1826 pears
green cultivars (n ) 7) 83.1 0.56 ± 0.15 0.40 18.56 ±
2.53 6.92 19.11 2.20 ± 0.18 166 (1 fruit) 3172
Red Anjou (n ) 4) 83.1 0.35 ± 0.03 0.08 17.38 ± 3.45
7.67 17.73 2.18 ± 0.33 166 (1 fruit) 2943
pineapples (n ) 10) 86.8 0.29 ± 0.15 0.50 7.64 ± 2.12
6.49 7.93 1.74 ± 0.52 155 (1 c diced) 1229 plums
plums (n ) 8) 87.4 0.17 ± 0.10 0.24 62.22 ± 20.22 59.18
62.39 3.66 ± 1.09 66 (1 fruit) 4118 plums, black (n )
2) 87.9 0.38 0.16 73.01 14.67 73.39 4.78 66 (1 fruit)
4844 raspberry (n ) 6) 85.8 1.60 ± 0.66 1.65 47.65 ±
7.18 20.47 49.25 5.04 ± 0.84 123 (1 c) 6058 strawberry
(n ) 8) 91.1 0.36 ± 0.25 0.61 35.41 ± 4.24 12.51 35.77
3.68 ± 0.80 166 (1 c) 5938
tangerines (n ) 4) 85.8 0.07 ± 0.01 0.03 16.13 ± 3.44
7.90 16.20 1.92 ± 0.33 84 (1 fruit) 1361watermelons (n
) 6) 92.1 0.19 ± 0.04 0.12 1.23 ± 0.17 0.46 1.42 0.59 ±
0.14 152 (1 c diced) 216
a
Data expressed on the “as is” weight basis and
presented as mean ± SD for sample numbers >2.
b
ORACFL data expressed as micromoles of Trolox
equivalents per gram (ímol of TE/g).
c
Range defined as the difference between the maximum and
minimum values observed.
d
TAC ) L-ORACFL + H-ORACFL. For foods without
L-ORACFL, H-ORACFL was used.
e
Total phenolics data expressed as milligrams of gallic
acid equivalents per gram (mg of GAE/g).
14
f
Serving size from the USDA National
Nutrient Database for Standard Reference
(www.nal.usda.gov/fnic/foodcomp).
g
Sample number for each food.
h
Not calculated.
i
Cup.
j
Not available.
Spice and Benefits
The list of possibly therapeutic spices is a long one. Here's
some of the common ones and the medicinal uses they are
purported to have:
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Allspice: an aromatic stimulant, helps to relieve
indigestion and gas.
Anise: sweet and aromatic, with a hint of licorice flavour.
Used to treat digestive problems and to relieve the pain of
toothaches. Its essential oil is used to treat lice and
scabies.
Cardamom: strong, unique taste. Often used in Indian
cooking and Scandinavian baking. Used medicinally to treat
infections in teeth and gums, congestion of the lungs, and
digestive disorders.
Cayenne pepper: Increases metabolism and fat-burning
ability by up to 25 per cent.
Celery seed: Used as a homeopathic extract as a diuretic.
Believed to help clear toxins from the system. Also used as
a mild digestive stimulant.
Chili powder: Relieves achy joints. Research shows that
capsaicin, found in chili peppers, has an anti-inflammatory
effect, which may help ease arthritic swelling and pain.
15
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Cinnamon: Often used to settle an upset stomach as well as
a metabolism booster. May protect against Type-2 diabetes
and heart disease. A 2003 study found that about half a
teaspoon lowered blood glucose, cholesterol, and
triglyceride levels.
Coriander (also known as cilantro and Chinese parsley):
Said to assist with clearing the body of lead, aluminum,
and mercury. Also said to help relieve anxiety and
insomnia.
Garlic: Besides its mythical power to keep away vampires
and werewolves, regular consumption of garlic is said to
lower blood pressure and levels of bad cholesterol. Recent
research has also found that it may help in the treatment
of diabetes — and prevent flatulence.
Ginger: Can inhibit nausea and vomiting that may accompany
morning sickness or motion sickness.
Horseradish: Used as a digestive stimulant.
Licorice: In its powdered form, licorice root has been used
as a cough remedy. Modern cough syrups sometimes include
licorice extract as an ingredient.
Mint: Traditionally, mint was used to treat stomach ache
and chest pains. It is also a strong diuretic and digestive
aid.
Mustard: There are several kinds of mustard — not just the
type you slather on your hot dogs and hamburgers. "Mustard
packs" have been used for generations to help relieve
respiratory problems.
Rosemary: Acts as a stimulant and mild analgesic, and has
been used to treat headaches and poor circulation.
Saffron: Besides being the world's most expensive spice,
saffron has been used to treat depression in Persian
traditional medicine. A 2005 study found that saffron may
help in cases of mild to moderate depression.
Wasabi: A 2004 South Korean study suggests that wasabi may
help prevent ulcers by killing some of the bacteria that
cause ulcers. The hot paste may also prevent tooth decay.
16
Essential oils offer natural antioxidant alternatives for
meats
Essential oils of sage and rosemary could offer a
natural alternative for processed meats, slowing
oxidative spoilage as well as imparting flavour and aroma, suggests a
10/10/2006-
new study from Spain.
"The results of my research support the idea that new food
ingredients from plant kingdom are of interest for the meat
industry," lead author Mario Estvez from the University of
Extremadura, told FoodNavigator.com.
"Using "functional ingredients" such as those containing
flavonoids are excellent options to enhance the nutritional
and technological properties of a wide range of foods," he
said.
Interest is growing in plant-derived food additives as
replacements to synthetic antioxidants like
butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) to
slow down the oxidative deterioration of food.
Indeed, according to a 2003 report by Frost and Sullivan,
the synthetic antioxidant market is in decline, while
natural antioxidants, such as herb extracts, tocopherols
(vitamin E) and ascorbates (vitamin C) are growing, pushed
by easier consumer acceptance and legal requirements for
market access.
The research, to be published in the January 2007 issue of
LWT - Food Science and Technology (Vol. 40, pp. 58-65),
suggests that essential oils from common kitchen herbs
rosemary and sage could also offer an interesting
alternative, specifically for meat products.
To test the viability of the essential oils, Dr. Estvez and
his co-workers investigated the antioxidant effect of sage
and rosemary essential oils, and compared this with BHT, on
refrigerated stored liver pâté, a product generally
17
considered to be value-added with high sensory and
nutritional qualities.
The pâtés were stored at four degrees Celsius for 90 days,
and analysis of the levels of polyunsaturated fatty acids
(PUFA), thiobarbituric acid reactive substances (TBARS)
numbers, and lipid-derived volatiles were performed every
30 days.
Compared to the BHT and control pâtés (no antioxidant
added), the decrease in PUFA levels after 30 days was
significantly less for the essential oils, report the
scientists. However, no significant differences were
observed after 90 days. A measure of the oxidative
deterioration of the fat content, as measured by TBARS
numbers showed that the essential oils were significantly
more effective at inhibiting lipid oxidation, compared to
BHT (28 per cent inhibition, compared to 48 and 52.5 per
cent for sage and rosemary, respectively).
"Results from the present study agree with those obtained
[previously], denoting even the possibility of replacing
synthetic antioxidants such as BHT with natural extracts
with antioxidant activity obtained from plants," wrote the
authors.
The headspace solid-phase microextraction (HS-SPME)
technique was used to analyse volatile compounds that are
produced by the auto-oxidation of lipids in the meat
product. Measurment of these off-flavours and odours showed
that, after 90 days of refrigerated storage, the herbal
essential oils had the lowest amounts of compounds typical
of off-flavoured, oxidized liver, such as hept-(Z)-4-enal,
non-(E)-2-enal, nona-(E,E)-2,4-dienal. The control pâté had
the highest amount, while the BHT pâté had an intermediate
amount.
"Furthermore, the addition of plant essential oils greatly
influences the aromatic profile of the products in which
they are added since some volatile components of these
essential oils are terpenes which might contribute to add
specific aromatic notes," they noted.
18
Taken together, these results led the researchers to
conclude that the plant essential oils could be considered
as suitable alternatives to synthetic antioxidants like
BHT.
Despite the positive results, Dr. Estvez told this website
that there were several challenges with using the essential
oils: "Regardless of the costs, the main challenges of
using these substances on meat products are related to
consumer's acceptability.
"It is essential to carry out experimental works to prove
the effectiveness of these substances is every single
product because their activity as antioxidants depends on a
large number of factor including the characteristics of the food,"
he said.
BAY LEAF
Bay Leaf has been used as an herbal remedy for headaches. It
contains compounds called parthenolides, which have proven
useful in the treatment of migraines. Bay Leaf has also been
shown to help the body process insulin more efficiently, which
leads to lower blood sugar levels. Bay Leaf has also been used
to reduce the effects of stomach ulcers. Bay Leaf contains
eugenol, which has anti-inflammatory and anti-oxidant
properties. Bay leaf is also an anti-fungal and anti-bacterial.
Bay Leaf has also been used to treat rheumatism, amenorrhea, and
colic
Parts Used: Leaves The Romans used bay leaves and berries for
the treatment of liver disorders. The French at one time used
bay as an antiseptic. Now the Lebanese steep the berries and
leaves in brandy in the sun for a few days and drink it to calm
queasy stomachs. Bay oil from the berries and leaves can be used
in salves and liniments for rheumatism, bruises and skin
problems. Both fruit and leaves also stimulate the digestion. A
decoction of fruit or leaves made into a paste with honey or
syrup can be applied to the chest for colds and other chest
problems. The oil contains a powerful bacteria killing chemical
that is used in some dentifrices. For frequent migraines add bay
leaves to feverfew. Bay leaves have demonstrated to help the
19
body used insulin more efficiently at levels as low at halfteaspoon. An experimental convalescent home in Russia encourages
patients to smell bay leaves to sharpen the memory. Ancient
Romans and Greeks placed a rolled bay leaf in the nose or stuck
a leaf on the forehead when troubled by headaches. A tea of bay
leaves is excellent for the digestion and is somewhat astringent
as well. A facial steam bath, for cleansing and clearing the
skin, is made in the same way as the tea, with the addition of
chamomile flowers, rosemary leaves, and rose petals. For
hysteria: to calm the patient, have them drink tea made from a
bay leaf. Pour 1 cup boiling water over 2 bay leaves. Remove the
leaves after steeping 10 minutes and sweeten with honey. In one
study, laboratory animals were given a fatal dose of strychnine,
then promptly treated with a bay oil preparation. They all
lived, but researchers weren't sure why
MEDICINAL:
Astringent, bitter, carminative, diuretic, emetic, emmenogogue,
narcotic, nervine, aromatic, stimulant, digestive aid, locally
antiseptic, antiparasitic, expectorant (use as steam inhalation
therapy).
Leaves, berries and oil have excitant and narcotic properties
Lesser doses are diaphoretic while large doses are emetic.
Believed to assist the body in utilizing insulin more
efficiently. In experiments, the leaves have lowered blood sugar
levels in animals.
Contains parthenolides which help prevent migraines.
Tea was once used for its gentle tonic effect and to ease
headache, stomach upset or flatulence, colic, indigestion (taken
with meals), poor appetite, to remove obstructions, to promote
menses and colic. Is considered alkalizing for overacidity.
The leaves and fruit are rarely used internally now except in
veterinary medicine. They were also used at one time for
hysteria. A powder was also made of the berries and used for the
same purposes as well as for ague.
Has been used externally as a poultice on the chest for
bronchitis and coughs.
Warm tea has been taken for coma (3 to 4 cups), cramps, as a
hair rinse for dandruff, high blood pressure (1 cup, or two 00
capsules of powder), to promote perspiration,
20
as a sexual stimulant (said by Sanskrit writers to increase
semen in men),
and whooping cough.
Has also been used to soothe sore throat and general coughs.
Tea (both internally and as a gargle) has also been taken during
times of epidemics such as smallpox, thypoid fever, measles and
diptheria.
Has also been used in cases of tonsillitis and lung trouble.
COOL tea was used to counteract poison (strychnine and others)
and prevent convulsions and death (3 to 5 cups). Unknown if it
was helpful.
The bark is slightly astringent and has been used for stones in
kidney and bladder. Has also been used for trouble in pancreas,
spleen and liver.
In the past a strong tea of the berries was used internally and
externally for colds, flu, fever, poisonous insect bites, snake
bite and wasp sting.
Berries have also been considered useful in the past for
suppressed menstruation and womb problems, as well as taken
during childbirth when the delivery is imminent to help expel
afterbirth.
It is also said to clear the brain, eyes and lungs.
In some herbal disciplines it is considered a cleanser and
remedy for chronic coughs, consumption and asthma, as well as a
vermifuge.
Hands and feet were soaked in a strong decoction to cure fungus.
Decoction also used as a douche for vaginitis and uterine
infections.
A tea of the leaves, bark, or berries has been added to a sitz
bath for problems of the bladder, the uterus and for pain in the
bowel.
A tea of the berries, leaves, or bark has been used to shrink a
swollen palate.
21
A strong tea of the berries has been applied to arthritic or
rheumatic joints and for nerve troubles and pain in the bowels
or womb.
Has also been used for pain or cramps in the chest or numbness
in any part of the body.
Berries have been used to make a cough syrup and were once used
in several French carminative formulas.
In the Middle Ages berries were used to promote the onset of
menses (amenorrhea) and as an abortifacient.
Oil of bay is bactericidal (contains 1,8-cineole) and fungicidal
and has been used externally for itch, eczema, sunburn,
dandruff, rheumatism (tincture was also used together with heat
packs), sprains, bruises, atonic ulcers, scabies, aching joints,
skin rashes and bruises as well as being used in some
toothpastes (more likely those sold at health food outlets).
Was also applied to cotton then placed in cavity for toothache.
It was once used as an antiseptic by the French, but is rarely
used so today, except possibly in Lebanon where it is steeped in
brandy in the sun for a few days, then drunk for queasy
stomachs.
Its primary use remains external for bruises and sore muscles
(where skin is NOT broken), and earache.
Ancient Greeks and Romans rolled a bay leaf, then stuck in in
the nose or on the forehead for headache.
Used in Traditional Chinese Medicine for amenorrhea, colic, and
hysteria. They consider the berry to be aromatic, narcotic, and
stimulant and apply it for the same uses. In China it has a
history in folk medicine as an anti-cancer herb. They also
utilize it for condylomata (warty growth around anus or vulva),
indurations of liver and spleen, sclerosis of the liver, liver
tumors, parotids, spleen, stomach, testicles and uterus,
tuberosities of the face
Bay has also been used for epilepsy, leucorrhea and deficient
sex drive.
22
OIL of BAY has been used externally applied to rheumatic and
arthritic aches and pains, as well as sprains and swellings.
Has been combined with rosemary to make a liniment for sore
muscles. Also, the leaves are used in the bath for aching limbs.
Galangal
Main Actions
Other Actions
lowers blood pressure
relieves pain
kills bacteria
kills insects
kills fungi
relieves spasms
kills candida
reduces pain
reduces pain
antioxidant
Standard Dosage
Rhizome
Decoction
Physicians in Germany who have taken up Hildegard Medicine as their
calling have reported that galangal is as effective as
nitroglycerin, but it has absolutely no harmful side effects. These
same researchers point out that Hildegard, with her mystical vision,
was the first and thus far the only herbalist to note the effect of
galangal as a heart pain reliever:
Whoever has heart pain and is weak in the heart
should instantly eat enough galangal, and he or
she will be well again
The heart symptoms are secondary to the gastric
distress, which, if relieved, eases cardiac pressure.
What is less well known is that these very same gases, by-products of
fermentation when digestive action is not strong enough to metabolize
an entire meal, circulate throughout the system causing
spasms, everything from hiccups to sharp cardiac pains.
What carminative spices do is neutralize the gases so that they cease
23
to exist! By doing this, the many symptoms of the invisible but gusty
winds subside.
Besides aiding digestion and relieving gastric distress, it is useful
in alleviating the dizziness and nausea associated with morning
sickness as well as motion sickness. Its antifungal and
antibacterial properties have been found effective in treatment
of candida albicans and even the anthrax pathogen.*
3.1.4.To treat cold pain in the abdomen due to stomach-cold:
Like other members of the ginger family, galangal is warming and
comforting to the digestion. Galangal has a pleasantly aromatic
and mildly spicy taste, and is suitable for all conditions where
the central areas of the body need greater warmth. Galangal was
introduced into Europe in about the 9th century. The mystic
Hildegard of Bingen regarded it literally as the "spice of
life," given by God to ward off ill health.
This herb is always used in mutual enforcement with blast-fried
ginger, e.g., Er Jiang Wan.
3.1.5.To treat distending pain in the abdomen due to stomachcold and stagnation of liver-qi:
This herb is mostly used together with nutgrass flatsedge
rhizome (Rhizoma Cyperi) in order to soothe the liver, regulate
the circulation of qi, dispel cold and relieve pain, e.g., Liang
Fu Wan.
3.1.6.To treat vomiting due to stomach-cold:
This herb can be used together with dangshen (Radix Codonopsis
Pilosulae), tuckahoe (Poria Cocos), largehead atractylodes
rhizome (Rhizoma Atractylodis Macrocephalae), etc. 4.
Nutritional Value:
Eating five daily servings of vegetables and fruits lowers the
chances of cancer. A recent study found that eating nine or ten
daily servings of vegetables and fruits, combined with three
servings of low-fat dairy products, were effective in lowering
blood pressure.
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3.1.7.Chinese medicine:
In traditional Chinese herbal medicine, galangal is a warming
herb used for abdominal pain, vomiting, and hiccups, as well as
for diarrhea due to internal cold. When used for hicupps,
galangal is combined with codonopsis and Ju ling.
3.1.8.Indian tradition:
In India and southwestern Asia, galangal is considered
stomachic, anti-inflammatory, expectorant, and a nervine tonic.
Galangal is used in the treatment of hiccups, dyspepsia, stomach
pain, rheumatoid arthritis, and intermittent fever.
3.1.9.Western herbalism:
Galangal was introduced into Europe by Arabian physicians well
over a thousand years ago. In line with the Chinese and Indian
herbal traditions, galangal is mainly used in the West for gas,
indigestion, vomiting, and stomach pain. An infusion can be used
to alleviate painful canker sores and sore gums. Galangal has
long been recommended as a treatment for seasickness, which is
not surprising given the well-established ability of its
relative ginger to relieve motion sickness.
3.1.10.Candidiasis:
Galangal can be used with other antifungal herbs as part of a
regimen to treat intestinal candidiasis.
Antibacterial:In Chinese research trials, a decoction of
galangal had an antibacterial action against a number of
pathogens, including anthrax.
Antifungal:Research indicates that galangal is
distinctly effective against Candida albicans.
In Brazilian herbal medicine the essential oil of the leaf is
used for high blood pressure and as a heart tonic. In other
parts of the world the plant is considered balsamic, diuretic,
and stomachic and traditionally used for colds and flu, fevers,
flatulence, stomach problems and indigestion
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Fungus
The fungi (singular fungus) are a kingdom of eukaryotic
organisms (The name, also spelled "eucaryote," comes from the
Greek ευ, meaning good/true, and κάρυον, meaning nut, in
reference to the cell nucleus). They are heterotrophic
(consuming organic matter…plants or carbon based materials)and
digest their food externally, absorbing nutrient molecules into
their cells. Yeasts, molds, and mushrooms are examples of fungi.
The branch of biology involving the study of fungi is known as
mycology.
Fungi often have important symbiotic relationships with other
organisms. Mycorrhizal symbiosis ( this is where a plant
supplies the sugar as the food for the fungus, and in return the
fungus supplies the mineral content especially phosphorus which
plants have a tough time absorbing can do so through the fungus)
between plants and fungi is particularly important; over 90% of
all plant species engage in some kind of mycorrhizal
relationship with fungi and are dependent upon this relationship
for survival. Fungi are also used extensively by humans: yeasts
are responsible for fermentation of beer and bread, and mushroom
farming and gathering is a large industry in many countries.
Fungi and bacteria are the primary decomposers of organic
matter in most terrestrial ecosystems
Fungi are now thought to be more closely related to animals
than to plants,
Many fungi compete with other organisms, or directly infect
them. Some of these fungi are considered beneficial because they
can restrict, and sometimes eliminate, the populations of
noxious organisms like pest insects, mites, weeds, nematodes
and other fungi, such as those that kill plants
FUNGUS can be beneficial in and as a nutrient supplier ( lichens
are a prime example ) because of the way they work in nature
feeding on sugar, and returning nutrients to the plants they
feed, these same fungi can be a benefit or a curse in our
internal eco system…..have to much sugar, or carbon based
substances that are high in sugar, and the fungus does what is
supposed to do, and that is feed off the sugar and decompose
what is left, and since minerals are not ever abounding to
26
offset the effects, or if makes phosporus more abounding….you
have issues….the othe rissue is that fungi can reproduce
sexually or asexually…..depending on the type of fungus. So it
seems that we all are forever to be infiltrated with fungus
eh!!...Now there is a way to keep them in check, and it appears
that there are several things that can do this 1) other fungi
that feed on pest and other fungi 2) poison the food supply 3)
limit the food supply or cut it out completely( not likely to
happen since we are carbon based and require sugar to exist) 4)
using antifungals….Now with this in mind, te real issue in any
event is finding which fungus ( fungi) that have invaded, or are
thriving, in us that is decomposing us and feeding on sugars
….in most cases as we seen above , fungus have a mutual
relationship with any host it coexist with , sugar for
mineral….with us it can be the same, mushrooms and lichens, and
some foods we eat have yeast which are a type of fungus, and can
effect our nutrition as well. The key is to keep things balance,
so we don’t have this over growth…..an example in some places in
the planet bread and wine are consumed together, ever ask why???
One is a compliment to the other, bread being yeast and sugar
and wine being fermented grape is antifungal…..ever notice in
other cultures they use lots of spices with there dishes,
peppers, cinnamon, clove, nutmeg, curry, cardamon, garlic and
onion just to name a few. Ever wonder why? Some people think it
is the taste ( and this can be the case but there is usually
more) if you really look at what is going on, there is a
antifungal and antibacterial and antiviral properties with all
of these substances…..amazing eh! The antidote to the toxin, and
as a result of combining these things, you eliminate the excess
sugars that fungus will thrive on.
In Phoenix, Az there are trees here that have antifungal
properties that would protect most from the valley fever, the
Olive Tree, also there is cats claw growing here as well, this
to protects from this. Take a look around at times and see what
you can see of fungus in the neighborhood or in a park, chances
are you won’t, reason being in part is the spraying, but also
because of the antifungals or the symbiosis that is going on.
This has to be the same with us, or we wind up changing our
internal diverse system into a decomposed one, or an altered one
that can and will be parasitic, or cancerous, or both as a
result of decomposition. Seems like sugar can turn on the death
rate, now again it will be impossible to live without sugar….SO
what are we supposed to do???? Take the antidote, with the
poison…..I will give an example, lets say you are going to make
27
a jelly sandwich, and you buy a blueberry or blackberry jam,
thinking “antioxidant” or “ organic” and you eat it….now we have
a sugar fest going on in the body, and unless the digestive
system and the intestinal tract can rid of the excess, whatever
fungus is there will feed on the sugar, ehich can be a good
thing in that it is removing the excess. NOW the price has to be
paid for the indulgence, growth and reprdoduction of more
fungus, which needs more food which will go wherver it can to
get the food it requires( fungus does move throughout our
bodies.) What can we do???? Well we can take that same jam and
add cinnamon, clove, nutmeg, cardamon, or even peppermint to it
and mix it together before you eat ( moderaton in everything)
and this will, kill yeast, regulate the sugar, enhance the
immune system to fight off unwanted pathogens ( virus, bacteria,
yeast and fungus!!!!) everyone is happy, the immune system is
happy, the body, which needs sugar is happy, the cells are
happy, now there is a renewal of energy, and life goes on
Honey, one of the few sugars that is really safe. It is more
like invertase as a result of the bees breaking it down for us,
it has traces of propolis in it ( provided it is not
pasteurized, or flash pasteurized) and it has hydrogen peroxide,
which is extremely antifungal. Here is another thing you can do
as well, add cinnamon and cardamon to your honey.
ANTIFUNGAL
The Antifungals you can use are many, GSE, H2O2, Cats Claw, Pau
d Arco, Clove, Black Walnut ( the pecans have also what is
needed for this in the inside of the shell) Minerals such as
potassium and magnesium, sea salt here are some more
:
GRAPEFRUIT SEED EXTRACT (GSE): Grapefruit seed extract has been used in the
treatment of human fungal infections. It is more effective at killing yeast
than bleach, colloidal silver, tea tree oil and iodine (Sachs, The
Authoritative Guide to Grapefruit Seed Extract, 1997). In the liquid form, it
has a bitter taste and must be diluted in water or juice (carrot juice) or
baby’s milk. It can be used for topical conditions as well as internal
problems. There have been no side effects observed with use of GSE.
D-LIMONENE: found in essential oils of lemons, oranges, grapefruit, caraway,
dill, bergamot, peppermint, spearmint, grasses and tomatoes. D-limonene is
among a group of chemicals known as monoterpenes. These substances have been
shown to cause regression and prevention of recurrence of mammary tumors in
rats (Gould. Cancer Chemoprevention and Therapy by monoterpenes.
Environmental Health Perspective, 1997. 105:5977-5979). They also have a
direct tumorstatic effect, meaning they inhibit the growth of tumors, as well
28
has the ability to block the initiation and promotion phases of
carcinogenesis (Gould).
CAPRYLIC ACID a fatty acid derived from coconuts. Caprylic acid is safe and
effective at killing yeast. Follow directions on the individual product label
for correct doses.
PROBIOTICS: indiscriminant use of antibiotics leads to overgrowth of the
normal intestinal yeast, which may either initiate problems or compound
existing symptoms. By replacing the normal intestinal flora, yeast overgrowth
may be inhibited. Probiotics are these normal flora, and include such species
as Lactobacillus acidophilus, Bifidobacteria, Lactobacillus bulgaricus and
Streptococcus thermophilus, among others. These are bacteria used in making
yogurt- they are the “live active cultures” you see in the ingredients. They
are important for the manufacture of B vitamins. They also protect against
radiation damage, cancer, eczema, acne, allergies, and digestion disorders
(Chaitow et al. Probiotics, 1995).
OLIVE LEAF EXTRACT: Olive leaf extract “has the ability to kill invading
fungus rather than merely inhibiting its growth” (Walker, 1997). It contains
a phenolic compound called oleuropein, which has antiviral, antifungal,
antiprotozoal, and antibacterial properties (Walker).
GARLIC: Garlic in its natural form is a highly effective, broad-spectrum
antifungal (Mowrey, 1986). It can be eaten whole, cooked in recipes, ground
up in a carrot juice, or taken as a supplement that offers it in its whole,
albeit dried, form.
MALIC ACID: Malic acid is found in apple cider vinegar. Although vinegars and
most sauces are not encouraged in an antifungal diet, malic acid is
antifungal. One might use a teaspoon of apple cider vinegar diluted in a
glass of water to consume once or twice a day.
UNDECYLENIC ACID: An organic fatty acid expressed from castor bean oil that,
in the older days, was listed and used as a pharmaceutical antifungal agent.
Today, it can be found in an over the counter form and used for the same
purpose in products such as Formula SF 722 (Thorne Research). It is also used
in many over the counter antifungal powders such as those used to treat
athlete’s foot and jock itch. It has approximately six times the antifungal
activity of caprylic acid (Neuhauser, 1954).
PAU D'ARCO: May be taken in a capsule or a tea. The bark of this rainforest
tree is inherently antifungal. Follow individual product directions for
proper use.
Tea Tree Oil: A topical antifungal that should never be used internally,
although at one time the leaves of the tree were boiled to form a tea that
was consumed in order to prevent scurvy. The oil is derived from the
indiginous Australian tree, melaleuca alternifolia, and it has been used for
centuries as a general antiseptic, meaning that it kills a wide variety of
germs (Carson and Riley, 1998). Studies at the University of Western
Australia have documented antifungal, antibacterial, and antiviral properties
of tea tree oil. For skin problems, either direct, full strength application
or dilution with water for washing purposes is recommended.
29
CARROT JUICE (Carrots): An article in The Journal of Microbiology in 1988
discussed antifungal properties of carrots. Despite their carbohydrate
content, which can be rather high, say, if a large carrot juice is consumed,
we generally feel that the nutritional and antifungal properties of carrots
outweighs this concern- enjoy a carrot juice today!
HERBS AND VITAMINS: Most herbs and many vitamins that display health
benefits, like the antioxidants (Vit. E, A, C, Zinc, etc.), have antifungal
properties (Costantini, 1998). For example, ascorbic acid (vitamin C) is
added to commercial applesauce to prevent the growth of fungi in the jars and
cans. We feel that this ability to inhibit fungi may be more responsible for
their benefit than their mere nutritional qualities can provide alone, given
the documented ability of fungi to cause disease and illness. Please note
that if fungi can cause disease, it would probably not be a good idea to
supplement with brewer’s yeast, a common practice in the nutritional arena.
others are:
goldenseal
colloid silver
oxygen (Bioxy Cleanse)
oil of oregano
red thyme oil
Biotin 8000 mcg
Barberry
Oregon Grape cloves
Kolroex ( tea tree and australian herbal combo, external use)
diatomaceous earth (not an herb - mechanically kills yeast &
parasites in intestines)
Essential oils
Spices
BRAIN EFFECT
CLOVE OIL
Stands alone with distinction as the strongest natural
antioxidant known to man. According to scientists at Tufts
University using the ORAC tests shows Clove Oil at over 10
million ORAC, which means that Antioxidant Specialist has the
clove oil equivalent to 6 pounds of carrots, or 3 quarts of
carrot juice, 3 pounds of beets, or 1 pint of beet juice, 4 cups
of raspberry or 3 cups of blueberry! CAUTION: Clove oil should
not be taken in raw form and unprotected. BEWARE of commercial
companies attempting to sell you raw clove oil. We DO NOT ADVISE
taking raw clove oil directly by mouth; it burns, irritates, and
may hurt the sensitive mucosa lining of the mouth and throat.
30
Antioxidant Specialist delivers clove oil that is fully
protected in a slower and steady release of its power in your
stomach and lower intestines where it can be absorbed without
discomfort, and not on your tongue, mouth and throat. The active
ingredient eugenol have shown in published research to increase
more than 300% the insulin activity to stabilize glucose
metabolism, a powerful and natural anticancer, detoxifying the
liver and intestines, and protecting bone marrow. Dr. Sukumara
reported in a published journal that clove oil inhibited 84% the
number of tumors by cancer promoters proving the power to
scavenge and neutralize Free Radical destruction, other
researchers shown clove oil protected up to 90% neurotoxicity
neural injury, and death. REFERENCE: 1.Zheng GO, et al. J Nat
Prod 1992 Jul;55(7):999-1003. 2.Sukumaran K. Indian J Physiol
Pharmacol 1994 Oct;38(4): 306-8. 3.Meeker HG, Linke HA.
Compendium 1988 Jan;9(1):32, 34-5, 38 passim. 4.Naidu KA.
Prostaglandins Leukot Essent Fatty Acids 1995 Nov;53.
5.Jayashree T, Subramanyam C. Lett Appl Microbiol 1999
Mar;28(3): 179-83
THYME
has the distinction of being only the 2nd most powerful
natural antioxidant known, it’s ORAC value is 159,990 per I ml
serving. Dr. Yondim reports in the British Journal of Nutrition
2000 that thyme oral supplement was able to maintain
significantly higher total antioxidant in the brain metabolism,
confirming the supplement benefits. Research has shown to
protect the vital organs such as liver, brain, kidney and heart,
even more effective and necessary as we age or under stress.
REFERENCE: 1.Youdim KA, Deans SG. Mech Ageing Dev 1999 Sep 8;
109(3):163-75. 2. Zheng W. Wang SY. J Agric Food Chem 2001
Nov;49(11):5165-70. 3. Haraguchi H, Saito T, Ishikawa H, Date H,
Kataoka S, Tamura Y, Mizutani K. Planta Med 1996 Jun;62(3):21721 4.Hammer KA, Carson CF, Riley TV. J Appl Microbiol 1999
Jun;86(6):985-90.
31
The British Journal of Nutrition just reported that
supplementation with thyme extract had a significant positive
effect upon brain levels of the fatty acid DHA, important for
normal brain functioning. It was also determined that the
antioxidant thyme improved antioxidant activity in the brain.
Following thyme supplementation, older study participants had
significantly higher proportions of several of the
neurofunctional phospholipids needed for normal brain function
than did the younger participants
Ingredients: Distilled from whole plant ( thymol, paracymene,
linalol ).
Properties: Its actions include antimicrobe, antirheumatic,
antiseptic, antispasmodic, antiputrefactive, antivenomous,
aperitif, aphrodisiac, bacteriacide, bechic, cardiac,
carminative, cicatrisant, diuretic, emmenagogue, expectorant,
hypertensive, insecticide, stimulant, tonic, vermifuge.
Description: Thyme can strengthen the nerves and stimulate brain
cells in order to help memory and concentration. It may help to
release mental blocks at the same time. Thyme has a pronounced
effect upon the respiratory system, helping with conditions such
as colds, coughs, sore throats, tonsilitis, laryngitis,
pharyngitis, bronchitis, whooping cough, and asthma. It has a
warming ability which helps to eliminate mucous and phlegm. By
deterring the speed of germs, thyme oil can help fight against
disease. It can also increase the propensity of white
corpuscles, increasing the power of the immune system. If a
person has a low blood pressure, it can possibly be raised with
thyme. By helping to eliminate excess uric acid from the body,
conditions like gout, sciatica, arthritis, and rheumatism can be
more easily combatted. Nosebleeds also might be reduced from the
use of this oil. Thyme can be a stimulant for the digestive
system, helping to eliminate worms, reduce gastric infections,
and ease dyspepsia. Thyme is also good for headaches caused from
gastric complaints. For childbirth, thyme may speed delivery and
removal of the placenta. For the skin, thyme is good for the
scalp, helping to treat dandruff and hair loss. Dermatitis,
wounds, boils and carbuncles may also be diminished with this
oil
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Thyme - Thymus vulgaris
A perennial evergreen, up to 45cm high, with small grey-green
aromatic leaves and pale purple, pink or white flowers. The
upper stem is much branched, and the root is woody. There are
numerous varieties of thyme, and the common thyme is believed to
have derived from wild thyme or mother-of-thyme -Thymus
serpyllum. Attracting bees in profusion, the flowers of thyme
give a distinctive flavour to the honey.
The Ancient Egyptians used thyme in the embalming process, the
Ancient Greeks used it to fumigate against infectious illness,
and the Romans burned the plant, believing the fumes would repel
scorpions and “all such creatures”. The plant was well known to
Hippocrates and Dioscorides, and Culpeper (1616-1654) praised it
as “a notable strengthener of the lungs, as notable a one as
grows; neither is there a better remedy growing for that disease
in children which they commonly call chin-cough [whooping
cough]”
Thyme tea makes a good tonic for exhaustion, and drunk
as a cold tea can help relieve headaches. It is also
useful at relieving urinary infections and water
retention. Use in the bath to remedy exhaustion,
insomnia, anxiety, and depression, or to help relieve
chest problems such as asthma and bronchitis. The fresh,
crushed leaves
warts. The oil
and stiffness,
arthritis, and
are useful in healing minor wounds and curing
is useful for remedying muscular aches, pains,
cellulitis, poor circulation, rheumatism,
sports injuries.
Thyme, and its oil, have a marked tonic effect, which supports
the body’s normal functions, and helps counter the effects of
ageing. Research suggests that the strong anti-oxidant
properties may help maintain higher levels of essential
fatty acids within the brain, and it has long been
believed that thyme helps to revive and strengthen body
and mind, and is known to enhance the immune system and
help the body fight infection.
A most effective antifungal and antibacterial, thyme is used to
treat fungal infections, ringworm, thrush, athletes foot,
scabies and lice - and as an expectorant it is effective at
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expelling intestinal worms. Thyme extracts have shown strong
antibacterial activity against the bacterium often associated
with stomach ulcers, and its antiseptic and antiviral properties
lend themselves well to cough syrups and remedies - or prepare
an infusion to use as a gargle for sore throats, or as a
mouthwash.
Thyme is often prescribed with other herbs for treating asthma for the wheeziness, and shortness of breath symptoms, Andrew
Chevallier [in Encylcopedia of Medicinal Plants...] suggests an
infusion of 15g thyme and 15g nettles to 750ml of water - which
should be sipped throughout the day. Thyme can also provide
relief for hay fever sufferers.
The marvellous antiseptic, antimicrobial, bactericidal, and
fungicidal properties have been well noted and researched :
“...an aqueous solution of the essential oil of Thyme kills the
typhus bacillus, and Shiga’s bacillus - responsible for epidemic
dysentery - in 2 minutes: streptococcus and the diphtheria
bacillus within 4; and the tuberculosis bacillus in 30-60
minutes...” [Barbara Griggs - The GreenWitch] and it certainly
beats today's over-fragranced, artificial cleaning solutions
which often cause more harm to the surrounding humans and
animals (and plants!) - even if just in the discomfort caused by
the fumes.
A strong infusion of Thyme is suitable for wiping down food
shelves and cupboards. Other particularly effective herbs in the
disinfectant department are Tea-Tree, Sage, Rosemary, and
Lavender.
Place under the pillow to prevent nightmares. Inhale to
stimulate conscious mind.
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