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Wild Rose College of Natural Healing HERBOLOGY 101I

Wild Rose College of Natural Healing Terry Willard Cl.H PhD. ©2016 1

Lesson 3

The Digestive System and Tonics

INTRODUCTION

As mentioned at the outset, we are using a systems approach to Herbology in this course. This means we will be going through one system of the body in each lesson, defining the herbal group for that system, describing some medicinal botanicals in that group, and discussing some practical clinical strategies associated with that system. Remember that we pointed out in the beginning of this course an important concept in Natural Healing is that of IN-DO-OUT. To refresh your memory, this is the concept of: 1. You are what you eat - IN 2. What you do with 'it' (metabolize) - DO 3. What you do not eliminate - OUT

Fig 3.0



This lesson is going to deal with the IN part of the above concept. We are made up of the food we eat. Our physical body is dependent on food for nutrients and energy. We need to break down the food into nutrients and energy so we can utilize them.

In Chinese Medicine, energy is called Qi (pronounced chee and also written as Chi). Qi energy can come in many forms. Personal Qi can be split into two forms: prenatal qi and postnatal qi. Prenatal qi is what we are born with. In Western natural medicine we would call this tissue reserves, or genetic strength. We are born with a specific amount of prenatal qi. Some feel it is like a bank account given to us at birth. We draw down on this bank account throughout our life. When the bank account is gone, we die. Postnatal qi is the energy we take from our environment after birth.

It comes from our food and the air we breath to name the two simplest sources. If we take in balanced postnatal qi, we will not use up our prenatal qi as quickly. Digestion is an important part of absorbing postnatal qi. Think of the nutrients in the food we eat, as being like the gas that runs the motor, our body. The better, (and the cleaner) the nutrients are, the better we will run. So the primary rule is to

get as good a nutrient supply as possible. This usually means that fast food, cholesterol-laden, empty-calorie outlets are not the best place to get our nutrients. Obviously a fresh home-cooked, organic meal is premium fuel. But we have to do with what is available. Getting uptight about the food we eat will also affect our digestion and can cause a negative result. The most nutritious, well-prepared meal in the world will not digest well when eaten in a state of anger, for instance. The food we take in is important, but so are the attitudes and the feelings with which we digest it. Often our



genetic heritage can help us make decisions as to what we should eat. A person can be healthier on a diet that has some similarity to their ancestors’ diet. This of course means a diet with as few pesticides and chemicals as possible. It also means that if, for several generations, your ancestors were vegetarians, you should probably not immediately become a meat- eater. The opposite is equally true. If a person with meat eating ancestors wants to become a vegetarian, they have to take special considerations in the selection and preparation of their diet for it to be healthy. Proper combining of the amino acids in grains, beans and vegetables to form complete proteins would be advisable in this case. The assimilation of nutrients has to be considered. Thirdly, it is also important to eat in harmony with your environment. In the cold of an arctic winter, salads and tropical fruit will not warm a person up as much as hot soups and stews. Eat with your seasons and from the area of the world you live in, at least for your main staples. Sprouts are great for you, but best in the spring and summer. Root vegetables are best in the winter, if you live in a cold climate. What is proper for a vegetarian living in the tropics to eat and a meat eater living in the arctic is quite different. 'One man’s food is another man’s poison.’

THE DIGESTIVE PROCESS

It doesn't matter what you eat if you cannot get the nutrients and the Qi into the bloodstream, so let’s review the process of digestion now. We are kind of like a big donut, with the openings to the donut being both the mouth and the anus. Anything in the gastro-intestinal (GI) tract is not part of us, but in the hole of the donut. To get into our bloodstream it has to cross over the barrier between the outside world (or the hole in the donut), and our body. The only part of digestion that is under conscious control is the mouth. We can be conscious of what we put into our mouth and how we chew it. One of my teachers once said “...chew your drink and drink your food." Eating and drinking our foods slowly, helps our

body better prepare the digestive tract to do its job. Not only does it set up a proper 'code' system, it helps to relax our system (so our autonomic nervous system is not over firing). Chewing also breaks down the foods into smaller particles, making the job for the rest of the GI tract easier. We start the first stages of digestion in the mouth by

Read Chapter 6, pages 87-99

Fig 3.1

Fig 3.2

Mouth (Oral Cavity)



Fig 3.3

Pancreatic enzymes and Bilesalts

mixing the food with saliva. One component of saliva (ptyalin) starts to break down the starches.

__________ We have written a seven-part blog looking at the root of digestion in bit of a fun way. I call it the Tongue-to-Bum series. If you want to follow along you can start accessing this at. http://www.drterrywillard.com/tongue-to-bum-part-1-you-are-not-only-what-you-eat/ Another series I wrote is the four-part series of blog Digestion: http://www.drterrywillard.com/digestion-where-all-healing-begins/

__________ Once we have swallowed our food it goes into an unconscious realm for the most part. Yes, if we ate improper food combinations, or

maybe too much, we will feel a bit bloated and uncomfortable, but that is it. After we swallow our food, the real work of digestion begins. All of the codes have been entered into the system. It is like punching the codes into an automatic car wash. Once it has started through the system it is completely automatic. The moistened bolus goes down into our stomach where some of the salivary gland juice still works for a while, until neutralized by gastric secretions. The stomach can be considered like the churn and mix cycle. It churns up the food and starts the first stage of protein digestion.

http://www.drterrywillard.com/tongue-to-bum-part-1-you-are-not-only-what-you-eat/



http://www.drterrywillard.com/digestion-where-all-healing-begins/

http://www.drterrywillard.com/digestion-where-all-healing-begins/



When the foods get to a consistency of something akin to toothpaste, it squeezes out from the pyloric sphincter into the duodenum (the upper part of the small intestine). Here the food encounters a mixture of digestive enzymes from the pancreas and bile from the liver (via the gallbladder). It goes through a suds cycle where the bile tries to emulsify the fat. The pancreatic enzymes work at breaking down the nutrients into small, more absorbable nutrients. As soon as the food reaches the small intestine, it enters into

almost a twilight zone. We have no control over this automatic process. Once it has started through the system it is completely automatic. In the small intestine, water soluble nutrients are absorbed into the capillary beds in the villi and the fat soluble nutrients absorb into the lacteals of the lymphatic system. After our body has absorbed as much nutrients from the food as it is capable of, the food passes through the ileocecal valve from the small intestine into the colon or large intestine. In the large intestine some mineral and water absorption occurs and the waste material passes on to be eliminated. Transit time is an important aspect of digestion. More nutrients have a chance to absorb if food is in the digestive tract for eighteen hours as compared to five. If food is moving too fast, we just cannot

extract the value out of it. On the other hand, if it is moving too slowly, let’s say forty-eight hours, it ferments and causes secondary (and sometimes toxic) chemicals to be absorbed into the system. We will discuss transit time more in the lesson on the colon (Lesson 8). Probably the factors that change transit times the most are emotional and intellectual characteristics of the individual and the setting. In Chinese Medicine the 'emotion' that controls digestion is that of pensiveness. This can literally be translated as too much internal dialogue.

Fig 3.4

Villi of the Small Intestine

Fig 3.5

Actual picture of Villi in the Small Intestine



When a person thinks too much, but even more so, internalizes it, the autonomic nervous system slows down (or sometime speeds up) the transit time. Often when a person is under lots of stress, food will go 'right through them'. Since the coding system of gastric juice and enzyme release is partly under the control of the autonomic nervous system, internalization can often upset the proper balance. Academics often have poor digestion. Often something as simple as an externalizing creative hobby will act as a safety valve to release pressure in this area. Releasing tension through a creative hobby is a great digestive tonic. This hobby has to be a mundane hobby as perfectionism can also enervate the digestive tract causing problems. So we often tell our clients that they need creativity without perfectionism. This can be as simple as doodling, singing in the car, chanting, dancing, playing hop-scotch or any other mundane expressive release.

Digestive Tone

The capability of the digestive tract, or as it is often called the Gastro Intestinal Tract (GIT), to absorb nutrients has to do with the tone of the organs and passageway associated with it. The better the tone, the better our capability to absorb the nutrients. This brings us to our first classification of herbs, called the Tonics.

Tonics

Tonics in this lesson deal mostly with digestion, but you can also have a general tonic to build up or balance a person’s energy. You can also have a specific tonic; such as a female tonic to build up the female organs. In this lesson we are dealing mostly with the digestive tonics. In my clinical experience this is an area that is of prime importance. I can easily say that well over 70% of the patients I have seen have something wrong with their digestion. The most common feature - poor absorption. I usually take a three-fold approach to this:

1. Recommend something to relax their nervous control over digestion. 2. Start them on digestive enzymes if needed. 3. Give them the clinical digestive tonic.

1. Relaxation

This area can be very important to proper digestion. It can be as easy as taking a few deep breaths before you eat. This helps separate your meals from the rest of the bustle of the day. Some people find benefit

Read pages 99-100



by taking the time to bless their food. For others the problem is a deeper more profound level of tension. This is where some kind of stress management is necessary. Often a creative hobby can do wonders. These people need to make time during the week where they can just go into their own creative experience and let the rest of the world go by. Kind of like a recess from the workaday world. At any rate, calming the autonomic nervous system is necessary for proper digestion. If a person eats too fast this usually means they are not really paying attention to their food. They are usually wandering around in their own head space, while their hand unconsciously shovels the food in. Not good for digestion, I'd say. Slow relaxed eating is best. Mindful Eating is the key. Eating isn't a race to see who gets most of the “kill”. There will probably be another meal, so we do not have to store up for the next week. Often if a person is not relaxed they will over-eat, not realizing they are full until they are stuffed.

2. Digestive Enzymes

Digestive enzymes are, at best, a replacement therapy. They are all too often necessary. We use digestive enzymes with over 80% of our new patients. Improperly digested food will ferment in the digestive tract causing gases. This will slow down the absorption of healthy nutrients. It will often cause allergic reactions to the unrecognizable fermented or partly digested foods. If a person has a yeast (Candida albicans) problem, digestive enzymes are very important. Partly digested foods are prime targets for yeasts to live on. The digestive formula we use is as follows:

Glutamic Acid HCl 100 mg Betaine HCl 100 mg Pancreatin NF5+ 360 mg Bromelain 80 mg Papain 75 mg Calcium Ascorbate 50 mg

This has to be a capsulated product and the reason will become obvious once you understand the formula. Both the Glutamic Acids

HCl and Betaine HCl, are properly buffered hydrochloric acids that will increase the acidity of the stomach. This of course helps with the first stages of protein breakdown as well as preparation for certain



mineral absorption. The acidity also helps set up the code for digestion in the small intestine. The amount of acidity here will send a message to the gall bladder and the pancreas, telling them the amount of enzymes to release. Pancreatin NF5+ should be enterically coated. This means that it is coated so it will not release until in the duodenum part of the small intestine. If the product is tableted, the tableting process itself will destroy this coating. The NF5+ means that it is at least five times stronger than the U.S. National Formulary suggests. This concentrate is equivalent to (5 x 360 mg.) 1800 mg or more of pancreatic enzymes. The enzymes are a complete array of pancreatic enzymes, but most specifically amylase, lipase, trypsin, steapsin and protease. Pancreatin NF1, can convert 25 times its own starch weight in 5 minutes, and 25 times its own casein weight into proteoses in 1 hour. As this formula is NF5, you can multiply all of these figures by five or more. The enteric coating is not only important to release the digestive enzymes when they get into the duodenum, it also prevents the product from neutralizing itself while on the shelf. Pancreatin and HCl will negate each other.

Bromelain and Papain are both plant based digestive enzymes, with a much weaker effect than the HCl or Pancreatin. Their presence will slow down fermentation and aid in digestion, while also stimulating it. Calcium Ascorbate is a salt of Vitamin C, that can act as a buffer, if the HCl becomes too strong.

Dosage: 1 - 3 capsules during 1 - 3 meals a day. The variation in the number of capsules depends on two factors; poorness of digestion and size of the meal. If the digestive system is acting very poorly, more digestive enzymes are needed. If the meal contains more food, more digestive enzymes are also needed. The number of times a day also has to do with the same two factors. We prefer to use digestive enzymes at only two meals a day if possible, as having one meal a day without assistance is good. The digestive capsules should be taken during the meal, (meaning eat some food, then the digestive enzyme, followed by some more food). If the person does have extremely poor digestion, this is overridden, of course. If the person has a condition that depends on proper digestion, then digestive enzymes are used more liberally. Two such examples are yeast (Candida albicans) overpopulation and food



allergies. In both these conditions proper digestion is imperative to fix the problem. Digestive enzymes are like unemployment insurance for the digestive system, therefore it is best to use them judiciously. We usually suggest 2 - 12 months, with a digestive tonic to prevent dependency on the enzymes in the last few months. Of course, if there are other underlying problems, as listed above, longer term use of digestive enzymes is prudent. In the elderly, or sick, long term use is often also necessary. If you cannot increase the tone of the digestive tract at least give it assistance. I have had some patients on digestive enzymes for over fifteen years with no ill effect. I presume they will be on them for most of their life. Their digestive tract has lost enough of its tone, that we simply cannot tone it enough without continued digestive enzymes. Then there are others that refuse (or find it 'impossible') to change their life style enough to take the tension off their digestive tract. These people too, often need long term use of digestive enzymes. They are very common in our modern, fast-paced lifestyle.

3. Stomach Tonic

Of course the best solution is to tone up the digestive tract so it doesn't need the 'unemployment' assistance of the digestive enzymes. We often start with the digestive enzymes, adding a stomach tonic after a month or two and continuing its use for 2 – 6 months.

Stomach Tonic Meadow Sweet 2 parts Goldenseal 1 part Fennel Seeds 1 part Fenugreek Seeds 1 part Lobelia 1 part Cayenne 1 part

This formulation is designed to work as a general tonic for the stomach and digestive system. Its major purpose is to stimulate the production of hydrochloric acid (HCl). By stimulating the parietal cells to produce HCl, it also sets up the coding system for the rest of the digestive tract. This formula also aids in regulation of pancreatic and liver enzymes and salts. Since a large percentage of the North American population has impaired digestion, we employ this product at the beginning of many programs. If our digestion isn't



functioning properly, then we cannot get the full benefit out of the other herbs, supplements or even food. Meadow sweet is the prime herb in this formula. It has been used for a long time to regulate gastric secretions by toning the stomach. It has been shown that this toning action is on the parietal cells, increasing HCl in hypoacid conditions and decreasing HCl in hyperacidic conditions of the stomach. We will learn more about this herb later in this lesson.

Goldenseal improves the mucous membranes of the digestive tract, being a primary treatment for gastritis and enteritis over the last century. Fennel and Fenugreek also aid the mucous membranes, act as carminatives (stop gas formation), reduce griping (cramping), soothe inflammation, while reducing spasms in the digestive tract.

Lobelia aids in both autonomic nerve and hormonal control in the digestive tract. It is also antispasmodic, inhibits/stimulates appetite and is antibacterial. Cayenne increases circulation to the digestive tract, while working as a digestive tonic.

Note: some people, approximately 10%, will get nauseated from this formula for the first while as excessive mucus is eliminated from the digestive tract. If this is the case, taking the formula during the meal will lower the incidence of these symptoms.

Dosage: 1-3 tablets before 2-3 meals daily. We often precede the use of Stomach Tonic by one or more months of Digest. For the first few months of Stomach Tonic, we often take ST at the beginning of the meal and the Digest during the meal. We slowly eliminate the Digest over time. Eliminate it at the smaller, less complex meals first.

FOOD COMBINATION

Before we get into the Botanicals, one more important area for digestion is that of food combination. If you review this area on your own, you will find many different theories on the proper rules of combining proteins, carbohydrates and fats. Not wanting to get too detailed here, suffice to say that poor food combination can cause poor digestion, usually resulting in bloating, improper organism balance (discussed in more detail in lesson 8 on Cathartics) and faulty nutrient absorption.



The reason that there are so many theories on food combination relies on at least two major factors determining the extent to which food combination effects an individual: strength of digestion and genetic heritage. The general rule of thumb I use is the poorer the digestion, the more important it is to follow food combination rules. If a person’s digestion is really good, then they do not have to worry about the odd slip-up with food combination. One of the problems is that these slip-ups can often turn into habits and produce poor digestion in the future. I have often found that certain ethnic groups can get away with certain food combination ‘mistakes’ without any problems. We will examine that factor later. I am including a simple food combination chart for your information (see below on the next page). In this chart, probably the worse food combination is the combination of proteins and simple carbohydrates. The reason for this is simply a matter of the digestive process combined with transit time (see chart). Fruit is very easy to digest, being composed mostly of water and relatively simple carbohydrates. Fruit digests in approximately 1 hour, while meat protein takes anywhere from 4 - 6 hours to digest, and vegetable protein digests in 3 - 4 hours. If you keep fruits (or other simple carbohydrates for that matter) in the same part of the digestive tract with protein, it gives time for the bacteria to start a fermentation process causing bloating. If this is done on a regular basis, their can be an increase in certain negative organisms such as yeast (Candida

albicans), causing an ecological imbalance that can in the long run effect the whole body. So a simple rule of digestion is: don’t combine the slow (proteins) and fast (simple carbohydrates) foods at the same meal.



Group One

Acid Foods

Acid Fruits

(1hr. for digestion)

grapefruit tomatoes (canned) cranberries rhubarb

Proteins (Building)

Vegetable Proteins

(3 - 4 hr for digestion)

rice polishing soya beans tofu dried beans lentils Nuts almonds coconuts cashews brazil nut filberts walnuts peanuts Animal Proteins (3- 6 hr for digestion) Dairy acidophilus milk buttermilk yogurt cheese

Flesh Proteins


Fish Meat

Neutral (Group Two)

Protective Foods can be used with either

Group One and Group Three

Non-Starchy vegetables

asparagus avocado beans (green and wax) beets broccoli brussel sprouts cabbage carrots cauliflower celery chives cucumber egg plant endives garlic kale kohlrabi leek mushrooms mustard greens nettles okra onions parsley peas peppers (red, green) radishes romaine lettuce rutabaga salsify spinach Swiss chard sprouts tomatoes (raw) turnips watercress zucchini

Fats & Oils

cream, butter margarine (unhydrogenated) olive oil flax seed oil (uncooked)

Group Three

Energy foods

Carbohydrates: Starches


Grains

barley brown rice buckwheat dried corn flax oats rye millet sesame wheat

Starchy Vegetables

corn jerusalem artichokes parsnip potatoes pumpkin squash sweet potatoes yams __________________________

Fruit (in season)

(1 hr for digestion)

apples apricots berries cherries grapes peaches pears plums __________________________ oranges kiwi melons pineapple __________________________

Sweet Fruit

bananas dried fruit very ripe fruit

Natural Sweeteners

molasses, honey, maple syrup and raw sugar



The story doesn’t stop there, we can find all kind of exceptions to the rule that might or might not work for an individual, depending on their digestive ‘strength’ and ethnic digestive heritage. Spices and condiments can help a person break the rules, as explained below in an excerpt from the Aromatherapy course.

What about Kitchen Herbs?

Prepared by Blaine Andrusek (…as excerpted from Aromatherapy I)

Now that we’ve learned to understand and respect the design of our digestive tracts, and the importance of food combining, you may be wondering how you’ve survived this long without taking this course! Given that meat and potatoes, fish and chips, and spaghetti and meatballs are so wrong – how did we all make it this far? All too often, the proponents of food combining have forgotten about something that indigenous peoples have been using since the dawn of time – herbs! Not just when you’re fighting a cold or flu, but in the kitchen and as part of every meal. Culinary chefs will combine and glorify various herbs for their sensational flavors. But, consider that flavor likely has little to do with the choice of herbs used in any traditional recipe. Rather, that herbs have always been chosen for their medicinal qualities first, and that we have only become accustomed to their taste over time. I really can’t imagine some primitive

being grazing on oregano and thinking it was a good thing! Yet, what would any Italian or Greek dish be without the oregano? Food combining IS important, but herbs will allow you to break the rules, and people from every culture have been doing just that for thousands of years. An appropriate mixture of herbs, of good quality and used at proper ‘dosage’, will allow almost anything to be digested properly, eliminated promptly, and provide balanced sustenance for long periods of time. People from all over the world learned to work with what was available locally to meet these requirements.



Quality and dosage are very important factors here however. Many traditional recipes used herbs that were gathered fresh from the wild, or later from cultivated gardens. As modern science has helped us understand the chemistry of the herbs, we are realizing that many of the ‘active principles’ are sensitive to heat and light. These volatile components are often lacking completely in herbs and spices found in the average home. Why do people insist on hanging the ‘spice rack’ over the stove in a sunny kitchen? This is also why ingredients are often added in a particular order – leaving the most volatile until last, so as not to lose their flavor and effect. Is this dish prepared with the lid on or off? As you learn more about gathering and harvesting

techniques, you will no doubt apply some of this knowledge in the kitchen. Let’s put this to work with a few examples. We’ve learned that protein, including meat and vegan sources, is apt to move slowly, and requires HCl and pepsinogen from the parietal cells in order to be broken down. Well, mustard stimulates the parietal cells. Ever hear of mustard with ham, or used in a bean or lentil stew? And then there’s the king of the mustards –horseradish, which is typically served with roast beef, or the Japanese version, Wasabi as offered with sushi. We’ve learned that meat with carbs is all wrong, and it is, if you only ate spaghetti and meatballs. But what’s in those meatballs, and the sauce? A typical recipe will include herbs like oregano, savory and thyme. These herbs offer the highest sources of organic phenols – compounds that are highly anti-bacterial and anti-fungal. Herbs like marjoram and juniper berries contain the same infection fighting alcohols that are found in tea tree oil! Onions and garlic are probably in this dish, and they are rich in allyl sulfides – another group of volatile compounds with broad-spectrum bacteria and yeast fighting capability. These are compounds you will learn more about in the Herb II course, but it’s valuable to be at least aware of them for now. Phenylpropane derivatives include both powerful phenols, as well as methyl ethers, and they are found in many common herbs and spices. Cinnamon and clove are both exceedingly high in phenylpropanes, hence their use in fruit desserts to avoid the fermentation that would otherwise ensue. Studies have proven cinnamon extracts to be effective against most bacteria and fungal strains including Candida and a number of intestinal parasites, and yet rather



remarkably, do not upset the delicate balance of our ‘friendly’ flora. Cinnamon also has anti-coagulant properties making it a good choice following rich food. Considering rich food, high in fats and oils, dishes from the Mediterranean area may come to mind, dripping in olive oil and goat cheeses. These foods are apt to tax the liver, but the extensive use of rosemary which grows abundantly in the area will temporarily boost liver secretions from thirty to fifty times normal levels, in order to emulsify the fats! Considering that rosemary grows right beside the olive trees, and that people in this part of the world typically don’t have issues with high cholesterol, you really have to wonder who’s been planning all this, and how incredibly brilliant the whole design is. Many of the beverages related to as liqueurs in today’s world began as herbal tinctures, in an effort to preserve the volatile components. Most common sources of licorice flavoring for example, which include anise and fennel, contain a methyl ether called anethole. This is powerfully sedating to the autonomic nerves controlling round muscle tissue throughout the GI tract, hence the use of fennel tea to relax them, particularly when your food combining wasn’t so successful. These powerful licorice ‘tonics’ are also typically consumed in many parts of the world along with powerful coffee such as espresso, to avoid getting too buzzed on the caffeine.



BOTANICALS AND THE DIGESTIVE SYSTEM

In this section, first read each herb from the text and then come back to the workbook to find any additional information or areas where emphasis should be made.

Barberry, Oregon Grape, Mahonia

(Berberis vulgaris, B. repens) This botanical group goes by two botanical names Berberis and Mahonia, and they are often interchanged. According to Michael Moore, the proper botany here is: Mahonia has prickly leaves, but no stem thorns and is evergreen; while Berberis has smooth leaves and stem thorns and is deciduous. Both botanist and herbalist alike confuse the two, even in official documents. Both barberry and Oregon Grape have very similar action. Some feel that Berberis (Mahonia) repens has superior liver tonic activity, while having a mild stimulatory action on the thyroid. These actions could easily be due to habitat differences also. These herbs are some of the most important remedies from Western North America. The action on the liver, mucous membrane inflammation, fevers and infection are the most important healing aspects of this plant. It has also gained a reputation for being used as a hangover remedy. Most of the therapeutic action of this herb is due to the bitter, yellow alkaloid called berberine. This alkaloid has also been shown to have immunostimulatory action, while increasing blood supply to the spleen. I use it for digestive problems, but it is equally effective in urinary infection (cystitis), especially if they are fungal. The antibiotic effect of the alkaloid is well documented, being antibacterial as well as antifungal. The Chinese use another plant with large amounts of this same alkaloid in it. Its Chinese name is Huang Lian (Coptis chinesnis; from the buttercup family). You can buy an extract of it called Huang Lian Su or Berberini HCl. We often give this product to people that are going for a vacation in Mexico, or other tropical areas where they might get

Fig 3.6 Line drawing of Barberry

Read pages 100-111

Fig 3.7

Barberry

(Berberis sp.)



'tourist diseases'. It stops dysentery very well. We have also found that it is very good for a 'Candida cheat pill'. Due to the antifungal action of berberini, we can often let a person have a two week cheat period (once every three months) and still maintain the same Candida level, without the dramatic increase that would normally occur if the berberini was not used. Related Coptis species (Goldthreads) grows in North America and can be very beneficial. I feel that these species are interchangeable for most functions. All of the plants containing Berberine-like alkaloids, should carry a pregnancy warning. Small amounts are all right (especially in combination with other herbs), but large doses should be avoided by pregnant women.

Goldenseal

(Hydrastis canadensis) "The King of the mucous membranes" is the perfect byline for this herb. As you can see the two major alkaloids in this plant are berberine (found in Barberry) and hydrastine. Hydrastine is very similar to berberine. Goldenseal action is therefore very similar to the barberry group. It does seem to shine out a little more when it comes to healing the mucous membranes of the digestive tract, respiratory tract and especially, uterine hemorrhaging. We try to use a little less Goldenseal these days, as it is becoming fairly rare and of course quite expensive. You can often use Goldthread or Barberry instead of Goldenseal. There is starting to be an increasing amount of organically cultivated Goldenseal root on the market. We encourage people to only use the cultivated varieties as the shrinking habitat and over harvesting of this plant has caused it to be endangered in many of the old harvesting areas. Goldenseal has a mild hypoglycemic effect. Goldenseal has been claimed to reduce the effects and detection of morphine, marijuana and cocaine. Studies have proven this is not the case and that Goldenseal does not mask either urine or blood drug tests.

Fig 3.8

Goldenseal

(Hydrastis canadensis)

Fig 3.9 Line drawing of Goldenseal



Bonus Video On Goldenseal

Gentian (Gentian lutea) One of the truly best digestive bitters, gentian has been used for centuries for its tonic effect on the GIT. It is especially good when the digestive tract is exhausted or during convalescence. It is specifically used gentian as a stomachic for anorexia, dyspepsia and as a cholagogic tonic. This bitter is an excellent tonic to combine with a purgative. Gentian has been shown to exhibit choleretic activities in animals. Gentianine also exhibits strong anti-inflammatory properties in laboratory animals. Gentian has produced remarkable increases in gastric secretion in dogs. It has been used for centuries as a digestive tonic in both acid or alkaline stomach conditions. Gentiopicrin is highly poisonous to Plasmodium sp. which has lead to gentian’s use for malaria.

Peruvian Bark (Cinchona spp.) Beside cinchona’s famous uses as an anti-malaria remedy, it is also a great stomach tonic in doses up to a gram. Over one gram can cause stomach irritation and even vomiting. For it’s antimalarial function, Lapacho (a.k.a. Pau D'Arco, Tabebuia spp.) is just as good and much safer in the higher dosages. The original brew (now called tonic water) of the British sailors was made from cinchona, giving this bark a prominent role in history. Some feel that the habit of drinking tonic water with gin (juniper alcohol) and limes was a major military strategy of the British to prevent malaria and aided them in conquering so much of the world. It is interesting to note several strains of malaria (particularly Vietnamese strains) have become resistant to synthetic quinine, but Peruvian bark is still effective. Both quinine and quinidine have cardiac-depressant properties (used for arrhythmia), and are also antispasmodic. The bitter properties stimulate taste and smell, increase saliva and gastric

Fig 3.13

Peruvian Bark

(Cinchona sp.)

Fig 3.10 Line drawing of Gentian

Fig 3.11

Gentian

(Gentiana lutea)

Fig 3.12 Line drawing of Peruvian Bark



juices, and thus stimulate appetite. The powder has been used to firm the gums and used as a gargle.

White Poplar Bark (Aspens, Populus tremuloides) I personally feel that this herb has been a sleeping giant over the last several years. It has a stomach and general tonic effect, but is most effective on the genital/urinary system. As a female tonic it strengthens the female area, especially during and after a hard childbirth. It is beneficial to relax painful menstruation. I also find it to be an excellent resource to prevent bed-wetting.

Bonus Video On White Poplar Bark

Blessed Thistle (Centaurea benedicta) Blessed Thistle is one of the best herbs for increasing the milk supply of mothers including animals. I have used it with female pubescent clients with great success due to the fact it is useful for painful menstruation and female health issues. It is thought that cnicin is the active constituent contributing relief. Cnicin also has antimicrobial action. Cnicin has also been shown to stimulate gastric secretions, making it a useful digestive tonic. Blessed thistle has been shown to have some antineoplastic agents which are also antimicrobial.

Myrrh (Commiphora myrrh) This holy herb presented to Jesus at his birth is still one of the best herbs to increase the phagocyte action of the immune system.

Meadowsweet (Spirea ulmaria) As this is the major ingredient of the Stomach Tonic, This is a herb I have used often. It has great action as a digestive regulator and is also useful in prostate problems.

Fig 3.17

Meadowsweet

(Spirea ulmaria)

Fig 3.14

Aspen

(Populus tremuloides)

Fig 3.16

Myrrh

(Commiphora myrrh)

Fig 3.15

Blessed Thistle

(Centaurea benedicta)

wild rose college of natural healing lesson 3 · wild rose college of natural healing herbology...

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