Melanie Dreher, RN, PhD, presents research on marijuana and pregnancy. Covers studies performed in Jamaica.

The ayurveda text Bhava prakaasha, explains the medicinal properties of vidaarikanda or Pueraria tuberosa as follows:

Vidaari madhuraa snigdha brimhani sthanya shukradaa |
Sheetaa swaryaa mootralaa cha jeevani bala varnadaa ||
Guruhu pittaasrapavanadaahaan hanthi rasaayanam |

Vidaari is sweet to taste , has cooling properties, heavy to digest and contains moisture and stickiness .

Brimhani : It helps in weight gain in  persons who have lost weight due to diseases or malnourishment.

Sthanya :  This herb is very helpful in increasing lactation in nursing mothers.

Shukrada: Owing to its, sweet, cool and sticky properties, this herb helps to increase quality and quantity of semen. This helps to increase sperm count and sperm motility.

Swarya: Singers and teachers who abuse their vocal chords are benefited by this herb. It helps to restore the voice.

Mootrala :. It acts as a diuretic, hence used in ayurvedic diuretic preparations

Jeevani : It rejuvenates the whole body and increases vitality and energy.

Balavardhana:. Vidaari helps to increase strength of body

Varnya :  It rejuvenates skin and increases fairness and glow. As it increases moisture levels of skin it helps in dry skin condition.

Rasaayana :  It nourishes whole body and increases rasadhatu. When rasadhatu is nourished the successive dhatus also get nourished.

Pavana hanthi : Viadaarikanda  normalizes vata and reduces vitiated vata.

Vrishya: As it reduces vata, nourishes rasa dhatu and increases shukra, It acts as a very good aphrodisiac. Owing to these properties it helps in erectile dysfunction, low libido and premature ejaculation. Hence this herb is used in vajikarana Preparations

Pueraria tuberosa or Vidarikanda (in Sanskrit ) belongs to the family of Fabaceae. It is a perennial woody climber and has huge tuberous roots. A fully grown plant measures 5-6 meters in height. This plant bears white flowers with pink shade. It is mainly found in India, Nepal and Pakistan. It is popularly known as Indian Kudzu.

In ayurveda system of medicine, its roots are used for medicinal purposes. The roots contain Steroids, Sugars, Amino acids and Sterols. Researchers have evaluated the antimicrobial properties of this plant.

According to texts of ayurveda Vidarikanda is heavy to digest and increases moisture level of tissues and stickiness of secretions. It is sweet to taste and this taste remains in all stages of digestion. It has tremendous cooling properties. Due to these properties it alleviates pitta and vata .

Medicinal properties of Vidarikanda

1.    This tuber reduces dryness of body and eases bowel movement. It is very useful in relieving constipation.
2.    It strengthens the body and boosts its immunity. This wonder herb acts as Rasayana and helps to slow down ageing process.
3.    Vidaarikanda rejuvenates male reproductive system and increases quality and quantity of semen. This helps to increase sperm count and sperm motility.
4.    This ayurvedic herb reduces vata and normalizes kapha. Due to these properties shukra dhatu increases. Shukra dhatu helps to increase hard erections, libido and sexual energy.
5.    Vidaarikanda acts as an aphrodisiac and is known as vrishya. This is used in vajikarana preparations.
6.    It acts as a galactogogue and is very useful for nursing mothers.
7.    Due to its diuretic properties, it is used as an ingredient in ayurvedic diuretic preparations.
8.    Consumption of this herb rejuvenates skin and increases fairness and glow. It is widely used in diseases of skin which cause discoloration.
9.    This herb rejuvenates whole body and increases muscle bulk.

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Here is a list of several good, natural antivirals to help beat the flu and other infections, found at Natural News.  One that I will tell you about is my favorite, Vitamin D (Vitamin D3 capsules).  Research seems to show we can safely take 2,000 IU a day, even more for a short period of time to build up levels… but did you know that 15-20 minutes a day in the sun, 3 or 4 days a week, will give your body what it needs?  The Sunshine Vitamin!! No wonder people get sicker in the cold months!!  Get those Vitamin D levels up!  You can buy it even somewhere like Wal Mart, for not very much at all.  It is a natural antibiotic. Take them separately from your iron supplements…  they can interfere with each other, hindering absorption.  I usually take them about 4 hours apart from each other. Here are some good links to get you up to speed on Vitamin D… there are also blog posts I have written here on this site about it, just look under the health and flu categories.

http://www.naturalnews.com/Report_Anti-Viral_Remedies_Influenza_4.html

http://www.virginiahopkinstestkits.com/vitaminddose.html

http://timesofindia.indiatimes.com/life/health-fitness/health/Vitamin-D-is-natures-antibiotic/articleshow/5263795.cms

http://www.ehow.com/how_5343048_use-vitamin-flu-medicine.html

The following information can be found at the link below, and you may click the link to read in its full entirety.  It is definitely worth reading.  I have only listed some of the information in this post, but the whole article is very enlightening, and I recommend it. http://www.naturalnews.com/Report_Anti-Viral_Remedies_Influenza_0.html

(Natural News)

AVOID THE ANTACIDS DURING A PANDEMIC:

Antacid drugs like Prilosec, Nexium and Prevacid
http://www.naturalnews.com/Report_Anti-Viral_Remedies_Influenza_4.html
In a pandemic, use of these popular antacid drugs can actually lead to your death. How? A study published in the Journal of the American Medical Association (JAMA) concludes that these PPI drugs significantly increase the risk of deadly pneumonia.

Read the full story here: http://www.naturalnews.com/026361_d…

These acid-suppressing medications, it turns out, are linked to a 30 percent increase in the risk of acquired pneumonia. And if you’re suffering from something like the swine flu, pneumonia is the most common cause of death. It’s the secondary bacterial infections, after all, that killed most people in 1918, and that’s what’s likely to cause the greatest number of fatalities in the next great pandemic as well.

If you want to protect yourself from influenza, avoid taking antacid drugs (including over-the-counter antacids).

Special Report from Natural News

“(NaturalNews) This is a special report the FDA doesn’t want you to read. In fact, this is the story that the corporate “leaders” of the natural health products industry don’t want you to read, either. Why? Because they’ve all been hijacked by Big Pharma interests, and they no longer represent real natural medicine like the kind revealed in this story. Read more about this consumer betrayal by the natural products industry leaders here: http://www.naturalnews.com/026215.html

When it comes to H1N1 influenza (Swine Flu), all the “authority” institutions in America agree on one thing: Keep the American people ignorant! Don’t allow people to learn the truth about the anti-viral properties of herbs, superfoods and dietary supplements.

Knowledge is a dangerous thing. It gives people options. It allows people to be independent from the government and independent from the medical system. It gives people control over their own lives, and in a police state society that seeks to dominate the health decisions of every citizen (http://www.naturalnews.com/026305.html), giving people control over their own lives simply cannot be tolerated.

That’s why this article will be blasted as “irresponsible” by health authorities. It will be portrayed as “dangerous” by pharmaceutical pushers. If the FDA could ban this website, this article would be precisely the kind of content they would target for censorship.

And what’s so dangerous about this article? It dares to advocate specific anti-viral products as protection against the H1N1 swine flu.

Big Pharma Profits

Knowledge of natural anti-viral products is, of course, a huge threat to the profits of Big Pharma — an industry that just received a whopping one billion dollars to make useless swine flu vaccines (http://www.usatoday.com/news/health…).

When I say “useless,” I mean that quite seriously. Vaccines are only useful against the specific viral strain that was available at the time of their manufacture. But influenza viruses mutate quickly, and as the WHO has already said, the real concern with H1N1 swine flu is that it will combine with seasonal flu in the Fall, creating a new, deadly strain that will of course be immune to all available vaccines.

Antiviral herbs suffer from no such limitations. Because they contain literally thousands of different medicinal compounds, they are able to attack viruses with a full spectrum of synergistic natural medicines. Thus, even mutating viruses find themselves unable to escape the multifaceted medicinal cocktail of antiviral plants.

That’s why this special report lists the top five anti-viral products I currently recommend. I have no financial relationships with any of these companies, nor do I earn any profits from the sale of these products. These are 100% independent recommendations offered under the Free Speech protections of the United States Constitution. I will not remove this article, and I will not be intimidated by health authorities wishing to see this information censored. The People have a right to know about natural medicine, and NaturalNews will continue to bring you this information regardless of the false authorities who attempt to deny the People the right to know this kind of information.

Top Five Antivirals:

Super ViraGon – a potent combination of garlic, olive leaf extract (a powerful anti-viral!), onion, ginger, zinc and other nutrients.
It’s available from www.BaselineNutritionals.com

The PowerImmune anti-viral tincture offered by Fitura (www.Fitura.com) combines organic Echinacea, Cat’s Claw, Shiitake Mushroom, Olive Leaf and many other ingredients (all organic).

Lomatium Dissectum - This product is the “secret” anti-influenza herb that very few people know about, even in the natural health industry. The root of the Lomatium is perhaps Mother Nature’s “perfect” anti-influenza herb because its anti-viral action is combined with a respiratory clearing action that’s especially useful for dealing with the secondary infections caused by many strains of influenza.

The indigenous American Indians grew Lomatium and used it as medicine. If you live in the American Southwest (or other dry, hot climates), you can probably grow this medicine, too. It might be one of the best investments you can make in your own health defense, because herbs that are growing in your yard are always more potent than herbs found in bottles.

If you can’t grow it, of course, you’ll need to buy it. Nature’s Answer has a 1-ounce tincture that’s available at Vitacost.com (http://www.vitacost.com/Natures-Ans…).

HerbPharm Virattack Compound – Speaking of Lomatium, HerbPharm offers an herbal tincture that combines it with St. John’s Wort (also a powerful anti-viral), lemon balm, olive leaf and other powerful anti-viral herbs.

This is a superb combination. It’s really, really powerful in defending against influenza infections. Vitacost offers it at nearly half off the retail price (http://www.vitacost.com/Herb-Pharm-…).

Olive Leaf Extract – One taste of real olive leaf extract and you’ll be convinced: This is powerful stuff! The best-known phytochemical in olive leaves is oleuropein, a very potent antimicrobial medicine that also has natural anti-viral properties.  Your best value on a standardized extract, in supplement form, is the NSI brand from VitaCost (http://www.vitacost.com/NSI-Olive-L…).

Natural Anti-Virals

Now let’s get to the good news. The good news is that natural medicine can save your life. If a pandemic strikes, Tamiflu supplies will be tightly controlled. Unless you’re an emergency worker or a health care worker, your chances of ever being given Tamiflu are rather slim. Vaccines, of course, will be utterly useless once the influenza virus mutates, so even receiving a vaccine shot offers no protection other than what’s available through the placebo effect.

This leaves natural medicine and the world of anti-viral plants.

Due to the mass brainwashing of the public by pro-Pharma health authorities, most people have no awareness whatsoever of the fact that plants manufacture their own anti-viral medicines.

In fact, there’s no such thing as a plant that does not contain anti-viral medicine. EVERY plant on our planet manufactures at least one anti-viral medicine in its own cells.

Did you ever wonder why? It’s because plants are under constant attack by viruses, too. And if they don’t create their own internal mechanisms for dealing with viruses, they will not survive.

This is especially true with plant roots, which are immersed in soil that’s rich with both bacteria and viruses. If those roots do not possess anti-viral and anti-bacterial defenses, they will quickly be consumed and destroyed, killing the plant.

Thus, in virtually all plants, the manufacture of anti-viral medicines is the most natural thing in the world. It happens from day one of the plant sprouting, and it continues through the entire life of the plant.

Simply eating grass (or better yet, juicing grass) is, all by itself, an empowered act of medical self treatment. Grass contains anti-viral compounds, chlorophyll, vitamins, minerals and hundreds of other health-enhancing phytochemicals. (Don’t juice grass treated with pesticides, obviously.)

There are other plants, of course, with far greater anti-viral potential than grass. I merely mention this to point out the utter simplicity of finding and consuming anti-viral medicine: If you have a lawn, you have a pharmacy in your yard! (Even better if you have dandelions and other “weeds.”)

Wild foods offer the strongest anti-viral medicine. That’s a whole different area of expertise, of course, and if you want to learn more about wild foods, I have two sources to suggest:

• Peter Ragnar – www.RoaringLionPublishing.com

• Daniel Vitalis – www.Surthrival.com (his website is currently sparse, but look for upcoming announcements on seminars and teleconference events from Daniel Vitalis…)

In addition to the top five I’ve already mentioned here, there are other antiviral products and nutrients worth mentioning:

• Nascent Iodine – (www.IntegratedHealth.com) – Offers additional protection against infectious disease while supporting your thyroid gland.

• Amazon Herbs – The Amazon Herb Company’s numerous products from the Amazon rainforest are also, in their own ways, powerful anti-virals. Even their Zamu juice is a good choice (as it contains Sangre de Drago) for protection against infectious disease. Cat’s Claw (Una de Gato) is also a powerful antiviral, and it’s available in numerous Amazon Herb products.

• Probiotics – Virtually all probiotics will boost your defenses against infectious disease. Scientific research has even shown that probiotics directly reduce the risk of contracting H1N1 swine flu. You can find probiotics at your local health food store. Read more here: http://www.naturalnews.com/026265.html

• Wildcrafted oregano oil – (www.P-73.com) or (http://www.vitacost.com/productResu…) – This is a phenomenal wildcrafted oil with too many health benefits to mention here. It’s extremely useful as a first aid product, too, and can help your body heal more quickly. (It’s also known to be very useful for topically treating spider bites and insect bites.)

A related product, also available from Vitacost.com, is called OregaRESP (http://www.vitacost.com/North-Ameri…), which is an extremely potent encapsulated form of oregano oil. (Just open this bottle and inhale, you’ll be floored!)

http://www.naturalnews.com/Report_Anti-Viral_Remedies_Influenza_3.html

Given the nickname of “The Stinking Rose”, garlic is actually a species of the onion family and is closely related to the onion, shallot, leek and chive. Garlic is a biennial herb and the bulb is a formed from a number of small bulbs called cloves. The tough papery skin of each clove is actually a protective leaf and they fit together neatly in the familiar dome. Some kinds of garlic peel easily, while the papery sheaths of others cling tenaciously. Size of the cloves is not indicative of flavor, though in general very large cloves are milder than small ones.

Throughout recorded history, garlic has been used for a variety of  purposes.  It was thought that the cultivation of garlic may date back to as far back as 2000 B.C. in China where its usage was primarily for providing energy to alleviating depression. Ancient Egyptians used garlic as currency, swore oaths on it and fed it to their slaves to increase their indurance and ward off illnesses. Many cultures used garlic as a way to fight off evil and evil creatures. Garlic definitely has an ecclectic history, so where does it stand today in regards to its medicinal uses as well as scientic evidence in support of these uses?  Let’s find out as well get other information including Safety Issues and Interactions You Should Know About.

Medicinal Uses and Scientific Evidence for Garlic

Antimicrobial

• A double-blind study reported in 1999 found that a cream made from the garlic constituent ajoene was just as effective for fungal skin infections as the standard drug terbinafine.
• Raw garlic can kill a wide variety of microorganisms by direct contact, including fungi, bacteria, viruses, and protozoa as was seen in results from a 1996 study from Brown University School of Medicine and a 1990 Study from Murdock Healthcare.

Cancer Prevention
Studies suggest that regular intake of garlic as food or as aged garlic supplements may reduce risk of various forms of cancer by helping to strengthen the immune system.

• In 1994, the results of the Iowa Women’s Health Study showed that women who regularly consumed garlic, fruits and vegetables lowered their risk of developing colon cancer by 35%.
• The results from a 2000 study by the American Society of Clinical Nutrition and a 2007 Australian study by the Sanson Institute show that high intakes of garlic may be helpful in preventing colorectal or stomach cancer.
• There are also opposing studies stating that there still isn’t enough evidence that taking garlic can cut the risk of getting some cancers.

Cardiovascular Disease and High Cholesterol

• Some studies have reported that the consumption of garlic may lessen the progression of cardiovascular disease by helping to decrease LDL (bad cholesterol) while raising HDL (good cholesterol) while others disagree.
• In 2004, a Czech study found that the accumulation of cholesterol on the vascular walls of animals were reduced because of garlic supplementation.
• A Turkish study, also in 2004, showed that taking a garlic extract inhibited vascular calcification in human patients with high blood cholesterol.

Cold Prevention
The herb garlic has a long history of use for treating or preventing colds; however,  there was no scientific evidence showing that it actually works for this purpose until just recently.

• The results from a 2001 UK Study showed that participants receiving garlic were almost two-thirds less likely to catch cold those receiving a placebo. Furthmore, participants who did catch cold recovered about one day faster in the garlic group as compared to the placebo group.
• In 2007, BBC News reported on a study that discovered that taking a daily garlic supplement reduced the risk of catching a cold by more than half.

Diabetes

• A study from the Institute of General Pathology and Pathophysiology which is in the  Russian Academy of Medical Sciences in Moscow found preliminary evidence that that the use of garlic could enhance blood sugar control in diabetes.  The results of this double-blinded placebo-controlled study demonstrated that the effects of time-released garlic powder tablets resulted in a lowering of the fasting blood glucose and serum triglyceride levels.
• Another study in India was successful in showing that garlic was almost as successful as a prescription drug and insulin in helping to manage one’s diabetic condition.

Infections

• Both a study in the UK and one in the US,  done in 2005,  have shown evidence that garlic could inhibit the growth of Candida Albicans. Candidad Albicans is a yeast that usually inhabits 80% of the human population without harmful effects; however, an overgrowth can also be a causal agent leading to various infections, digestive disorders as well as impacting the well-being of immunocompromised patients.  The results of both these studies are promising, if not definitive.

Safety Issues

• As a commonly used food, garlic is on the FDA’s GRAS (generally recognized as safe) list. The only common side effect of garlic is unpleasant breath odor. Even “odorless garlic” produces an offensive smell in up to 50% of those who use it.
• When raw garlic is taken in excessive doses, it can cause numerous symptoms, such as stomach upset, heartburn, nausea, vomiting, diarrhea, flatulence, facial flushing, rapid pulse, and insomnia.
• Topical garlic can cause skin irritation, blistering, and possibly third-degree burns, so be very careful about applying garlic directly to the skin and by no means, should you put a garlic poultice on your bare skin because raw garlic can cause even more skin damage than just a topical cream.
• Since garlic might “thin” the blood, it is probably imprudent to take garlic pills immediately prior to or after surgery or labor and delivery, because of the risk of excessive bleeding. Similarly, garlic should not be combined with blood-thinning drugs, such as warfarin (Coumadin), heparin, aspirin, clopidogrel (Plavix), ticlopidine (Ticlid), or pentoxifylline (Trental). In addition, garlic could conceivably interact with natural products with blood-thinning properties, such as ginkgo, policosanol, or high-dose vitamin E.
• Garlic may also combine poorly with certain HIV medications and might also reduce the effectiveness of some drugs used for HIV.

Interactions You Should Know About

If you are taking:

• Blood-thinning drugs such as warfarin (Coumadin), heparin, aspirin, clopidogrel (Plavix), ticlopidine (Ticlid), or pentoxifylline (Trental): Do not use garlic except on medical advice.
• Ginkgo, policosanol, or high-dose vitamin E: Taking garlic at the same time might conceivably cause a risk of bleeding problems.
• Medications for HIV: Do not use garlic.

In Conclusion

There’s definitely a lot to this herb.  Hopefully, some of the studies and information presented in this posting will make you want to learn more about garlic and how it could be beneficial for your health and well-being; however, before you put anything into your body, make sure that it’s not going to do more harm than good.  Do the research, whether it’s doing your own reading or contacting either a medical or naturopathic doctor for more info.   In the end, you’re the author of your own health story and we all want that story to have a happy ending.

Click here to check out iHerb’s selection of garlic products!

You will need a potato ricer, or a colander with 1/4″ round holes to make these dumplings.  This recipe comes from Dorie Greenspan, but I had to increase the flour in it by a lot.  You want a very soft dough, not a runny batter, to make these work properly.  It would be a good idea to test a couple to see how they go through the colander, then add more flour if needed.  Makes 4 servings.

Ingredients:

3 c all-purpose flour

1 t salt

1/4 ground white pepper

1/8 t ground nutmeg

3 large eggs

3/4 c whole milk

4 t minced dill

Directions:

Blend flour, salt, pepper and nutmeg in a large bowl.  Whisk in eggs and milk to form a soft batter (adding more flour if needed).  Mix in herbs.

Bring a large pot of water to a boil.  Place 1/3 c of dough in ricer, or in side of colander and press it through holes directly into boiling water.  Stir spaetzle to seperate and boil for about 2 minutes, removing them when they rise to the top of the water.  Serve immediately topped with goulash.

I know I’ve been saving the photo posts for the Daily Photo blog, but I’ve been taking too many photos.  (I also need a new, bigger hard drive.  A few extra terabytes should cover six months’ worth, I reckon…)

We headed down to my parents’ place this weekend, and drove back in the pouring rain today.  I’ve been experimenting with long- and shorter-exposure pictures on the motorway.  These are the pick of the bunch.

As much as I’d love to, I won’t promise that any other posts are coming this week, as I’m still up to my eyeballs.  There will be posts on the Daily Photo, and I’ll try to write something here.  In the meantime, you could make some herb damper, or some cherry-cinnamon cookies, and then you could read about recovery from depression.  See you when the madness has ended!

Herb salt is one of the easiest things you can make and adds tons of flavor with very little effort. It can be stored for up to 6 months in an airtight lidded jar. The herbs must be fresh, but can be altered to suit your own tastes. The important thing to remember is to keep a one to one ratio of herbs to salt. Kosher and coarse grain sea salt work best in this recipe. You can add this to steamed vegetables, hot cooked pasta and rice, or use it as a dip for raw vegetables such as radishes, cucumber spears, or tomato wedges.  It is also a great housewarming, hostess, or holiday gift idea for the cook/chef on your shopping list.

Herb Salt Recipe:

1/2 cup Kosher or coarse grain sea salt
1/4 cup fresh oregano leaves, minced
1/4 cup fresh Italian flat leaf parsley, minced
zest of 1 lemon

Combine all ingredients in a glass jar with tight fitting lid. Seal jar and shake until well combined. Set for 24 hours in a cool, dry place to allow flavors to meld. Makes about 3/4 cup

A Few Suggestions/Variations to get you started:

• Lemon Thyme, Lemon Zest, Italian flat leaf parsley
  
• Basil, Orange Zest, Italian flat leaf parsley
• Basil, Oregano, Rosemary, Italian flat leaf parsley
• Tarragon, Lemon Zest
• Rosemary, Lemon Zest, Orange Zest
• Mint, Lemon Zest, Italian flat leaf parsley
• Oregano, Orange Zest, Italian flat leaf parsely
• Cilantro, Lime Zest, Italian flat leaf parsley
• Tarragon, Chives, Chervil, Italian flat leaf parsley
• Thyme, Rosemary, Oregano, Italian flat leaf parsley

Herbs in the diet and herbal remedies are making a comeback as  people rediscover the value of natural ingredients and natural cures, and question the side effects of pharmaceutical drugs. Knowledge of herbs can be traced back to the ancient Egyptians when a papyrus dating from 1500BC was found. It listed hundreds of medicinal herbs including many that are still in use now. In fact there is much wisdom in the general approach of herbal medicine and there are usually fewer side effects in herbal treatment.

Healing Power of Herbal Medicine

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We bring to you amazing and safe herbal formulas that will naturally increase your vitality and energy level regardless of age.  This herbal preparation has been used since the 12th century and contains vitamins, minerals and antidotes that helps to prevent illnesses while stabilizing body health.

We have various treatment series namely Internal Cleanser, External Cleanser, Intimate Care, Post Natal Treatment, Men’s Health and Body Care which will benefit you in long term.

El pasado 20 de noviembre de 2009 se estableció el récord mundial de fumar marihuana, y encima legalmente.

El estado de Florida hace 27 años que ha estado subministrando marihuana al Sr. Irvin Rosenfeld, broker en la bolsa de Florida de 56 años, por motivos médicos. Es el paciente consumidor de cannabis medicinal más antiguo del mundo, que se conozca. Y en estos 27 años se calcula que ha fumado unos 85 kilos de marihuana o lo que es lo mismo: 115.000 porros.

Irvin Rosenfeld padece una extraña enfermedad llamada exostosis múltiple. Fue seleccionado el año 1982 para el programa llamado Federal Drug Administration’s Investigational New Drug (IND) Program. En este caso la marihuana le fue subministrada para aliviar los fuertes dolores que le provocaba la enfermedad aprovechando los efectos analgésicos del THC.

La marihuana ha sido cultivada en el campus de la Universidad de Missisipi y servida en una farmacia federal en un paquete de 300 cigarrillos de marihuana cada mes: 11 porros al día.

El Sr. Rosenfeld pasó un exhaustivo examen medico el año 2001 y su estado de salud era excelente para una persona de su edad. Entre otras pruebas se le hicieron escáners del celebro, pruebas de funcionalidad pulmonar, pruebas neuropsicológicas, ensayos hormonales e inmunológicos, electroencefalogramas y… ningún daño médico significativo después de 22 años fumando cannabis. Después de haber fumado 80.000 porros Irvin mantenía una capacidad pulmonar del 108%.

Vía : lamarihuana.com

Mash about six cloves of garlic and add to half a cup of butter. Then add chopped chives or parsley, form into logs, wrap in plastic and freeze. Slice as needed to add to meats or vegetables or use as a spread on bread.

Just a quick recipe for tonight.  I made a loaf of this at lunchtime to go with soup, and it was gorgeous. David loved it: I think he ate more than I did!

Damper is an Australian bread, traditionally cooked over an open fire.  The quantities I use make a small loaf, just right for the three of us. I reduced salt because David was eating it, and we very rarely add salt to anything now. It’s edible cold, but it’s best almost straight from the oven, in buttery chunks.

Ingredients
2 cups self-raising flour
pinch salt
1 tsp sugar
1 tbsp room-temperature butter
1/2 cup milk
1/4 cup water
chopped chives/ dried mixed herbs to taste (I used about a tablespoon)

Method

Sift the dry ingredients together into a bowl.
Add the butter and rub between fingertips until the mixture resembles breadcrumbs.
Mix in chives and herbs.
Make a well in the flour mixture, and add the milk and the water. Mix together until a dough is formed.
Turn the dough out onto a floury surface, and knead until silky.
Form into a round loaf and cut a deep cross in the top.
Bake for 20 minutes at 200C, then reduce oven temperature to 180C and bake for another 10-15 minutes until done.

How do you tell it’s done? Pick it up (with oven gloves on!) and tap the bottom. If it’s cooked it’ll make a hollow sound.

Serve warm with butter.

I grow French sorrel in my herb garden.

I love being able to go out into my herb garden to get fresh seasonings. Most of my herbs are perennials, like the sorrel (Rumex scutatus) pictured above, and the chives and thyme growing next to it. I also have sage, rosemary, oregano, and marjoram growing in various places in the yard. Some of the herbs live in my herb garden, while others are planted in the flower borders. Herbs are a terrific addition to a landscape as well as to meals.

I also grow annual herbs such as parsley, cilantro and basil, all of which self-seed and come up the next year. Well, not so much the basil. I can kill that one off pretty easily by neglecting to water it often enough.

French sorrel growing with thyme and chives.

French sorrel is an herb that few people in the U.S. seem to grow. That’s a shame, because sorrel is great in soups and bisques, adding a nice lemony flavor. That lemony tang comes from oxalic acid, so I never put too much of it in soups. I’m also careful to use non-reactive cookware (non-stick pots and wooden spoons, no aluminum or iron cookware) when cooking with it.

French sorrel is native to moutainous regions of southern and Central Europe, and Asia, and has been a part of French cooking for as long as records have been kept there. 

I have one clump of sorrel in my herb garden, and it grows just about as fast as we want to eat it. I decided to make a nice tomato-sorrel bisque today. Sometimes I make my tomato bisque from scratch. Alas, I had no ripe tomatoes in my late November garden, so I resorted to canned soup.

Saute sorrel in butter or olive oil until wilted.

Tomato bisque with sorrel and thyme.

 The other way that I use sorrel is in potato soup. It adds a nice tangy flavor to an otherwise bland soup. Some people add baby sorrel leaves to salads, but because of the oxalic acid content, I prefer to cook it and add milk to buffer the acid. (Uh, oh, the biochemist in me is coming out there.) The French use sorrel in other ways, notably in a sorrel sauce for salmon or with veal.

For more recipes using sorrel, see http://annlovejoy.org/2009/05/20/french-sorrel-recipes-from-the-green-kitchen/.

So the next time you see a pot of sorrel offered at the nursery, snap it up. You also can grow sorrel pretty easily from seed, but probably won’t want more than one or two plants.

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com/blogs_and_columns/)

Close Up

This is one addictive and simply delicious recipe for all of you pesto lovers. I was introduced to pesto at my Aunt’s house one evening. My husband and I was immediately hooked to the deliciousness of this sauce. We shopped for it and amazed at how expensive pesto is. So I decided to look for an easy recipe since it would be my first attempt at making it. The recipe that jumped out of me had one of my favourite things in the recipe, GARLIC. That night, with all the right ingredients ready, I made this awesome sauce. I did make my usual alterations to the recipe to fit my taste buds and my pocketbook. Everyone knows how expensive pine and Brazilian nuts are, so I substituted those nuts for that super-food, almonds. This is one recipe that you can make quickly and easily using a blender or food processor. You can use it in so many other recipes, like Pesto Bread sticks. It also makes for a great dip or spread. I ended up mixing pesto in with wheat penne. The second time I made this, I served the pesto over vegetables, chopped cooked chicken and linguini. Very yummy!

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Ingredients:

• 3 Cups Chopped Fresh Basil Leaves

• 1 Cup Extra Virgin Olive Oil (for a thicker pesto, reduce oil by 1/4 Cup)

• 3/4 Cup Almonds (original recipe calls for 1/2 Cup Pine & 1/8 Cup Brazilian Nuts)

• 2/3 Cup Grated Parmesan Cheese (you may substitute ready to use cheese like Kraft Parmesan Cheese)

• 3 Tablespoons Minced or Chopped Garlic (original recipe calls for 2 Tablespoons)

• 1/2 Teaspoon Chili Powder

Directions:

1. Place the clean basil into blender or food processor.
2. Pour 1 Tablespoon of oil in with basil and blend into a paste.
3. Gradually add nuts, cheese, garlic and chili powder.
4. Slowly pour remaining oil into blender/food processor.
5. Blend ingredients until smooth and well combined.
6. Scrape sides and continue to blend on medium speed for about 2-3 minutes.
7. For best taste, pesto should be heated up in the meal it’s being prepared with.
8. Serve as soon as possible.
9. ENJOY!

Served!

A traditional plant from the forests of South America may be the next big diet breakthrough, holding important chemical keys to weight loss and a lean physique. Yerba Mate’ (Ilex paraguariensis) is a tree cultivated in Paraguay, Brazil and northern Argentina. For centuries yerba mate’ has been consumed as a traditional tonic and natural stimulant beverage. The leaves of Yerba Mate’ are made into a hot or cold beverage, and this Yerba Mate’ “tea” is drunk to alleviate fatigue, suppress appetite, stimulate body and mind, and boost metabolism. Yerba mate’ also demonstrates 5-lipoxygenase inhibitory activity, which makes the herb of use in some cases of mild to moderate asthma. Over the past few years, various brands of Yerba mate’ have shown up in the natural foods stores and increasingly in conventional food stores as well.

Yerba mate’ contains more than 250 known natural compounds, most notably the alkaloids caffeine, theophylline and theobromine.  These agents promote central nervous stimulation, and act as diuretics, causing the body to shed water.  Additionally, Yerba mate’ is rich in a group of compounds called the chlorogenic acids. These agents help to suppress appetite, regulate metabolism and inhibit fat production.  This makes Yerba mate’ an ideal agent in the fight against unwanted body fat.

Dried Yerba Mate’ naturally contains approximately 1 – 2 percent caffeine. But most significant is the chlorogenic acids value of Yerba mate’. Dried Yerba Mate’ naturally contains approximately 10% of this unique group of compounds.  Chlorogenic acids also shows up in concentration in coffee, and this is why a shot of espresso after a meal can aid digestion, slow glucose release into the blood stream, and help to reduce production of fat.

There are several means by which weight loss and weight control can be achieved. Though calorie restriction almost inevitably results in better weight control, this approach is often difficult in and of itself. Exercise too is a highly significant factor in weight control, but often people find that due to lifestyle demands they cannot be consistent enough in an exercise program to achieve weight goals. Among the other means of weight control, glucose control, thermogenesis, appetite suppression and increased diuresis can enhance your ability to reduce weight and keep it off. Yerba mate’ performs these functions, thereby improving the odds of achieving weight goals. Drinking Yerba mate’ helps to stabilize blood sugar, suppress appetite, increase caloric burn rate, and increase urination, thereby reducing overall body water weight. Safe and effective, Yerba mate’ may be just what you require to meet your weight goals.

Guidelines for Use
A traditional plant with a long history of safe use, Yerba mate’ is a modern diet aid when incorporated daily into the diet. My recommendation is to drink 2 – 4 cups of yerba mate daily. You can find it plain or in flavors like chai spice or mixed with mint. As for brands of Yerba mate’, I recommend Guayaki, Mate’ Factor and Pixie brands, all of which can be found in natural food stores. Do not expect miracle weight loss. If you eat sensibly and exercise on a regular basis, Yerba mate will help you to gradually reduce excess weight. It takes time to become overweight, and it takes time to shed pounds as well.

Recipes for Boosting Immunity

Dr. Manny and I did a segment on immunity-enhancing blender drinks, and more than a few of you asked for recipes.   So here you go.

Acai super smoothie
In a blender, add one freezer pack of acai (like Sambazon brand), or 8 ounces of any acai juice
One banana
A handful of blueberries, fresh or frozen
One tablespoon of maca powder (like Navitas brand)
Blend until smooth and drink for energy and overall vitality enhancement

Yerba mate’ Immune Booster
In a teapot add two bags of yerba mate tea (Guayaki or Mate Factor or Pixie brands)
Finely shred one piece of fresh ginger the size of a thumb
The juice of one fresh lemon
Fill teapot with freshly boiled water and steep for minimum five minutes
Strain and drink with honey added to taste

Pomegranate Blast
In a blender, add 8 ounces of pomegranate juice
A handful of dried Goji berries (available in natural food stores)
4 or 5 fresh strawberries
A couple of large spoons of yogurt
Blend until smooth

The above recipes all have one thing in common. They provide concentrated nutrition, lots of potent antioxidant protection, and a delicious way to enhance your overall health. Enjoy!

Chris Kilham is a medicine hunter who researches natural remedies all over the world, from the Amazon to Siberia. He teaches ethnobotany courses at the University of Massachusetts Amherst, where he is Explorer In Residence. Chris advises herbal, cosmetic and pharmaceutical companies and is a regular guest on radio and TV programs worldwide.  His field research is largely sponsored by Naturex of Avignon, France. Read more at www.MedicineHunter.com

Happy Thanksgiving! I realize that I’m a week early, but we’re having some friends over for an early Thanksgiving on Sunday. Because it’s not the actual Thanksgiving day, I’m taking some liberties and veering from my family’s traditional Turkey Day menu (and let’s face it, who wants to have the same meal twice in one week?).

This week, we’re getting sweet potatoes, red onion, and collards or mustard greens from Naegelin, Eureka persimmons from Indian Hill (Texas A&M has a good breakdown of persimmon varieties grown in Texas here), Cameo apples from Top of Texas, pie pumpkin, green beans from Animal Farm, hot and sweet peppers from Green Gate Farm, escarole and Louisiana shallot-scallions from Acadian Family Farm, Bibb lettuce from Bella Verdi and herb from Pure Luck.

So I’m making:

Appetizer:

• Persimmon-cranberry chutney with water crackers and brie

Main course:

• Herb-roasted turkey
• Chestnut-apple stuffing (made with a red onion) served inside a roasted pumpkin – this only works if we get a pumpkin, not fennel. Here’s hoping for a pumpkin for the super cool presentatation!
• Roasted sweet potatoes tossed with herbs
• Roasted green beans
• Sauteed greens with garlic
• Louisiana shallot-scallion dinner rolls (based on this sweet dinner rolls recipe)

And because we still have to eat dinner on Saturday:

• Italian wedding soup with escarole
• Green salad with balsamic vinaigrette

I’m also retrying hot pepper jelly with this recipe, since it didn’t work so well last time.

Are you changing up some of your Thanksgiving staples this year, or keeping it traditional?