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WORKSHOP 2 @ BOOKMAN’S IN PHOENIX, AZ 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 5 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 6 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 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 8 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: 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 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. 24 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 25 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 32 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 33 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. 34