Gentian (Gentiana lutea)

Parts used and where grown: This plant comes from meadows in Europe and Turkey. It is also cultivated in North America. The root is used medicinally. Several other similar species can be used interchangeably.

In what conditions might gentian be supportive?

Â¥ indigestion and heartburn

Â¥ poor appetite

Â¥ vaginitis

Historical or traditional use: Gentian root and other highly bitter plants have been used for centuries in Europe as digestive aids (the well-known Swedish bitters often contain gentian). Other folk uses included topical use on skin tumors, decreasing fevers, and treatment of diarrhea.1 Its ability to increase digestive function, including production of stomach acid, has since been validated in modern times.

Active constituents: Gentian contains some of the most bitter substances known, particularly the glycosides gentiopicrin and amarogentin. The taste of these can be detected even when diluted 50,000 times.2 Besides stimulating secretion of saliva in the mouth and hydrochloric acid in the stomach, gentiopicrin may protect the liver.3

How much should I take? Up to 20 drops of gentian tincture dissolved in a small glass of water should be sipped at least fifteen minutes before meals.

Are there any side effects or interactions? Gentian should not be used with people suffering from excessive stomach acid, heart burn, stomach ulcers, or gastritis.

References:

1. Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, FL: CRC Press, 1985, 207-8. 2. Weiss RF. Herbal Medicine. Gothenburg, Sweden: Ab Arcanum, 1988, 40-42. 3. Kondo Y, Takano F, Hojo H. Suppression of chemically and immunologically induced hepatic injuries by gentiopicroside in mice. Planta Med 1994;60:414-6.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Garlic (Allium sativum)

Garlic is a member of the onion family and is nature’s most versatile medicinal plant. Garlic has been used all over the world for thousands of years for a wide range of conditions. It has been prized since the first records of civilization for its uses in treating wounds, infections, tumors, and intestinal parasites.

Modern scientists in numerous clinical trials have concluded that Garlic lowers cholesterol, lowers blood pressure, thins the blood (which reduces your risk of heart attack and stroke) and fights bacteria like an antibiotic.

Garlic is a potent antioxidant that has been found to inhibit tumor cell formation and is currently being studied by the National Cancer Institute. It may be effective in fighting stomach, skin and colon cancer.

Though it is best know as a culinary herb and vampire retardant, the medicinal benefits and claims for garlic have awarded it the name “Wonder Drug among all herbs”.

Modern day research helps explain the broad applications of this “miracle” herb. Garlic bulbs contain the amino acid allicin. When crushed, allicin is released. This chemical element is the component that gives Garlic its strong odor and is responsible for the powerful pharmacological properties of the plant. One medium clove of Garlic can equal the antibacterial action equivalent to 1% penicillin.

Garlic also contains about 0.5% of a volatile oil that is composed of sulfur-containing compounds. Garlic’s sulfur compounds, in addition to Selenium and Vitamins A and C containing compounds, make it a potent antioxidant, protecting cell membranes and DNA from damage and disease.

Although Garlic directly attacks bacteria and viruses, it also stimulates the body’s natural defenses against foreign invaders. Garlic is reported to be more effective than penicillin against typhus disease, and works well against strep, staph bacteria, and the organisms responsible for cholera, dysentery and enteritis.

It is generally regarded as a preventative measure for colds, flu and other infectious diseases. Furthermore, scientific studies have shown that garlic stimulates the production of the liver’s own detoxifying enzymes which neutralize carcinogens and other environmental toxins. It has also been used to rid the body of intestinal parasites and to treat digestive infections.

Researchers have been studying the anti-cancer properties of Garlic since the 1940’s. It appears that the herb may prevent cells from turning cancerous by enhancing the body’s mechanisms for removing toxic substances. Garlic’s phytochemicals are believed to enhance immunity and the National Cancer Institute (January 1992) reported that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach cancer. Other types of cancer have also been reported as lower.

Furthermore, garlic increases the activity of white blood cells and T-helper cells (natural killer cells), the cells that are central to the activity of the entire immune system.

Garlic supplements can improve many of the processes that can lead to cardiovascular disease. Garlic has been used as a blood thinner and anticoagulant to resolve blood clots and improve circulation. It has been shown to lower cholesterol while increasing the level of beneficial HDLs (high-density lipoproteins), the so-called good cholesterol.

Garlic has no side effects like those associated with cholesterol lowering drugs. (Take garlic for at least two or three months, as often in the first month or two cholesterol may actually slightly rise.) In addition, garlic compounds gently lower blood pressure by slowing the production of the body’s own blood pressure raising hormones. At least seventeen clinical trials have shown that mild hypertension can be effectively managed with garlic.

Garlic has great value as a long-term dietary supplement, helping to maintain healthy circulation, balance blood sugar and pressure, reduce fat levels in the blood, and improve resistance to infection. It can be taken with conventional antibiotics to support their action and ward off side effects.

Garlic has also been used in treating upper respiratory infections (especially bronchitis), late-onset diabetes, urinary infections, acne, asthma, sinusitis, arthritis, and ulcers.

Part Used: Bulb or as odorless tablets.

Common Use: Good for virtually any disease or infection. Improves circulation, maintains healthy cholesterol and blood pressure levels. A natural antibiotic and immune system stimulant.

Care: A perennial bulb that grows in warm climates worldwide. Prefers rich soil and full sun.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Fo-Ti (Polygonum multiflorum)

Common name: He-shou-wu

Parts used and where grown: Fo-ti is a plant native to China, where it continues to be widely grown. It is also grown extensively in Japan and Taiwan. The unprocessed root is sometimes used; however, once it has been boiled in a special liquid made from black beans, it is considered a superior and rather different medicine according to traditional Chinese medicine. The unprocessed root is sometimes called white fo-ti and the processed root red fo-ti.

In what conditions might fo-ti be supportive?

Â¥ atherosclerosis

¥ constipation ¥ fatigue

¥ high cholesterol ¥ immune function

Historical or traditional use: The Chinese common name for fo-ti, he-shou-wu, was the name of a Tang dynasty man whose infertility was supposedly cured by fo-ti; in addition, his long life was attributed to the tonic properties of this herb.1 Since then, traditional Chinese medicine has used fo-ti to treat premature aging, weakness, vaginal discharges, numerous infectious diseases, angina pectoris, and impotence.

Active constituents: The active constituents of fo-ti have yet to be determined. The whole root has been shown to lower cholesterol levels, according to animal and human research, as well as to decrease hardening of the arteries, or atherosclerosis.2 3 Other fo-ti research has investigated this herbÕs role in strong immune function, red blood cell formation, and antibacterial action.4 The unprocessed roots possess a mild laxative effect.

How much should I take? A tea can be made from processed roots by boiling 3-5 grams in 250 ml (1 cup) of water for ten to fifteen minutes. Three or more cups are drunk each day. Fo-ti tablets, each in the amount of 500 mg, are also available. Many people take five tablets three times per day.

Are there any side effects or interactions? The unprocessed roots may cause mild diarrhea. Some people who are sensitive to fo-ti may develop a skin rash. Very high doses may cause numbness in the arms or legs.

References:

1. Foster S, Chongxi Y. Herbal Emissaries: Bringing Chinese Herbs to the West. Rochester, VT: Healing Arts Press, 1992, 79-85.
2. Foster S, Chongxi Y. Herbal Emissaries: Bringing Chinese Herbs to the West. Rochester, VT: Healing Arts Press, 1992, 79-85.
3. Foster S. Herbal Renaissance. Layton, Utah: Gibbs Smith, 1993, 40-41.
4. Foster S, Chongxi Y. Herbal Emissaries: Bringing Chinese Herbs to the West. Rochester, VT: Healing Arts Press, 1992, 79-85.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Feverfew (Chrysanthemum parthenium L.)

Compositae Composite family

Feverfew, also known as featherfew and bachelor’s buttons, is native to southwest Europe and was brought to America originally as an ornamental. It is commercially cultivated in Japan, Africa and Europe. Greek and European herbalists traditionally used it to reduce fevers.

The herb has a long history of use in traditional and folk medicine as a treatment for disorders often controlled by aspirin, such as fever, headaches and some of the accompanying symptoms such as nausea and depression.

Recently feverfew has been gaining fame as a effective treatment for migraine headaches. It may also help ease diseases caused by chronic inflammation such as arthritis. It is an aromatic plant with a strong and lasting odor, it has been used externally as an insect repellent and for treating insect bites.

Medicinal Properties: Carminative (gas relief), emmenagogue (promotes menstrual flow), purgative (strong laxative), stimulant, bitter tonic, antipyretic (reduces fever), aperient (mild laxative), anti-inflammatory, vermifuge

Biochemical Information: Essential oil containing camphor, terpene, borneol, various esters and a bitter principle, pyrethrin, tannin, sesquiterpene lactones

Uses

Once in popular use, feverfew has fallen into considerable disuse; even its name no longer seems to fit. It is also hard to find, even at herbal outlets. If you are lucky enough to get it, try the warm infusion for colic, flatulence, eructations, indigestion, flu, colds, fever, ague, freckles, age spots, and alcoholic DTs. A cold extract has a tonic effect. The flowers in particular show a purgative action. Effective remedy against opium taken too liberally.

Infusion: Use 1 heaping tsp. of the herb with 1 cup water. Take 1 to 2 cups, as indicated. For DTs, take 15 to 40 drops, as often as required.

Relieves headaches, migraines, arthritis, neuritis, neuralgia, indigestion, colds, and muscle tension. Eliminates worms. Stimulates the appetite, increases fluidity of lung an bronchial tube mucus, stimulates uterine contractions, and promotes menses.

It is the combination of ingredients in the feverfew plant that brings such effective relief. It works to inhibit the release of two inflammatory substances, serotonin and prostaglandins, both believed to contribute to the onset of migraines. By inhibiting these amines as well as the production of the chemical histamine, the herb controls inflammation that constricts the blood vessels in the head, and prevents blood vessel spasms which may contribute to headaches.

The plant is rich in sesquiterpene lactones, the principal one being parthenolide. Other constituents include essential oils, flavonoid glycosides, pinene derivatives and costic acid. Feverfew should be taken regularly to receive maximum benefit and protection from migraines.

The tea, drunk cold, may also relieve skin perspiration associated with migraines, and has been used to stimulate appetite, and improve digestion and kidney function.

Clinical tests have shown the use of feverfew may reduce of frequency and severity of headaches. It may be more effective than other nonsteroidal antiinflammatories (NSAIDS), like aspirin. Additional benefits include lower blood pressure, less stomach irritation and a renewed sense of well-being.

It may also relieve dizziness, tinnitus, and painful or sluggish menstruation. Its extracts have been claimed to relieve asthma, coughs, dermatitis and worms.

Parts Used: Leaves and flowers in extract, infusion, and dried in capsules.

Common Use: The herb has historically been used as remedy for headache, inflammation and as a general substitute for ailments treated with aspirin. Its most popular use is for the prevention of migraine headaches and associated symptoms. Pregnant women should not use the herb, and some people have developed mouth ulcers or experienced loss of taste from eating the fresh leaves.

Warning

Do not use for migraine resulting from a weak, deficiency condition. Seek medical advice.

May cause dermatitis or allergic reactions. Mouth sores are common. Some people have developed mouth ulcers while taking feverfew. Discontinue use if this occurs. Usually this condition comes from the fresh leaves, try sauteing the leaves first.

Patients taking blood thinning drugs should avoid taking feverfew because it can affect the clotting times of the blood.

Bibliography

Back to Eden, by Jethro Kloss; pgs., 126-127.
The Herbalist Almanac, by Clarence Meyer, pgs., 24, 152, 186.
Complete Herbal & English Physician, by Nicholas Culpeper, pgs., 72-73.
Earl Mindell’s Herb Bible, by Earl Mindell, pgs., 94-96.
The Complete Medicinal Herbal, by Penelope Ody, pgs., 102, 132-133.
Indian Herbalogy of North America, by Alma R. Hutchens, pgs., 125-126.
American Folk Medicine, by Clarence Meyer, pg., 287.
Eastern/Central Medicinal Plants, by Steven Foster and James A. Duke., pgs., 84.
Country Home Book of Herbs, Meredith Books, edited by Molly Culbertson, pgs., 52, 96.
Planetary Herbology, by Michael Tierra, C.A., N.D., O.M.D., pgs., 85, 123, 159.
The Rodale Herb Book, edited by William H. Hylton, pgs., 281, 440-443.
The Herb Book, by John Lust, pgs., 195-196, 573, 574.
Prescription for Nutritional Healing, by James F. Balch, M.D. and Phyllis A. Balch, C.N.C., pg., 52.
Herb Gardening, compiled by The Robison York State Herb Garden, pgs., 59, 61.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.