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#1 zerostao

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Posted 20 October 2016 - 04:55 PM

these 15 plants are listed (on this list as some are useful for other stuff too) as beneficial for the lungs.

since breathing is the most vital of functions, it seems a good place to start this thread with.

i like this list as it shows that whatever region you are in there is a natural remedy there for you if you are into foraging. or if you like to order off the internet, you can do that as well. some good info on each plant is given.

 

http://preventdiseas...nfections.shtml


Edited by zerostao, 20 October 2016 - 04:57 PM.

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#2 Taomeow

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Posted 21 October 2016 - 06:18 PM

Nice list. 

 

May I add the ones that would be my first choice...  some of the best ones are even more available:

 

1. Garlic

2. Onion

3. Ginger

4. Mustard

5. Horseradish

6. All hot peppers

7. Wasabi

8. Mutton fat (this is not an herb, but it's just about the best.  Applied externally as a vigorous rub to the chest, with a few drops of warming essential oils added to enhance the effect and to offset the otherwise very unpleasant smell.) 


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#3 zerostao

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Posted 25 October 2016 - 05:10 PM

i dont have all the hot peppers, do have some, and with the exception of mutton fat, i always keep the rest of your fine list on hand. on the day you posted this i did have rack of lamb :) and ive heard rice is good for lungs, breathing, qi,,,,

i agree that a good diet goes a long ways. long long ways. 

still, there are moments when a drop or two of mullein tincture sends one to astral travelling


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#4 Taomeow

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Posted 25 October 2016 - 10:47 PM

I've only used mullein tincture for an earache, and not even my own. :D 

 

The diet goes a long way, sure thing.  But I wasn't talking about those goodies as food, I meant their medicinal uses as herbs that support the lungs. 

 

With garlic, I make garlic tea for the first signs of cold or flu, and if I catch it fast enough, the first signs will be the last that same day.  One whole bulb (not clove), crushed, per cup of boiling water, boil for one minute, breathe the vapors while it steeps for another ten, then drink.  It loses the bite and tastes surprisingly OK when prepared like that.

 

Onions -- if there's a virus going around, you just cut one or two large onions in half and put them, open side up, around the room.  Helps with malevolent spirits too.

 

Ginger --  superb breathing aid, make tea with it (strong) or compresses/packs with ginger juice.  For the lungs, dried ginger is best, fresh ginger for the stomach.

 

Horseradish -- if you prepare your own, as I do once or twice a year, your kitchen might turn into something like a battlefield where they use a lot of tear gas and possibly Yperite, and you will keep running back and forth between the culinary task at hand and open air, crying and cursing -- but you won't get a cold or flu that year.  Not a chance.  Don't use a gas mask.  You will survive this, but nothing bacterial or viral will.  (I have a very powerful masticating juicer so it makes a whole lot all at once, maybe if you grate it by hand it's not as dramatic, you don't get this level of fumes...)

 

Mustard shines in hot foot baths for any and all breathing needs.  Don't use the prepared stuff.  Use mustard powder.  

 

With hot peppers I have a recipe to raise the dead. 

 

Wasabi is self-explanatory. 


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#5 zerostao

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Posted 26 October 2016 - 10:58 AM

thank you taomeow for your generous detailed explanations. you continue to be a source of a wealth of highly useful knowledge and wisdom.


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#6 joeblast

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Posted 26 October 2016 - 11:47 AM

my habaneros and dragon cayenne are still flowering, just inside now :)

 

+spiritus

 

excellent topical

 

;)


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#7 zerostao

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Posted 04 January 2017 - 06:51 PM

tumeric keeps in the conversation, and rightly so, so many fabulous benefits from a kitchen spice.

a couple months ago, some told me that taking black pepper with tumeric increases the bio-availability of the tumeric 

2000%

 

http://nutritionfact...c-blood-levels/


Edited by zerostao, 04 January 2017 - 06:52 PM.

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#8 Papayapple

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Posted 21 January 2017 - 03:05 AM

Maybe I should have posted the question here instead of posting it in the supplements thread:

 

Does anybody have experience with taking herbs such as Ashwagandha, Brahmi, Gotu Kola, and Shankhapushpi?

Alone, or combined?

 

How fast can one expect results, and are there any drawbacks or side effects?

Thanks.


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#9 thelerner

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Posted 21 January 2017 - 08:43 AM

tumeric keeps in the conversation, and rightly so, so many fabulous benefits from a kitchen spice.

a couple months ago, some told me that taking black pepper with tumeric increases the bio-availability of the tumeric 

2000%

http://nutritionfact...c-blood-levels/

I've found black pepper in many herbal and tea recipes.  Like licorice root it, as you say increases bio-availability of other herbs. 

 

I'll throw tumeric into my cooking where ever I can, particularly eggs and rice.  A very cheap, earthy, healthy spice. 


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#10 Taomeow

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Posted 21 January 2017 - 07:27 PM

Maybe I should have posted the question here instead of posting it in the supplements thread:

 

Does anybody have experience with taking herbs such as Ashwagandha, Brahmi, Gotu Kola, and Shankhapushpi?

Alone, or combined?

 

How fast can one expect results, and are there any drawbacks or side effects?

Thanks.

 

I've taken ashwagandha and gotu kola, though not for long and not regularly enough to report anything significant.  Ashwagandha, like many other Ayurvedic herbs, is best taken with ghee, for bioavailability.  Traditionally they mix it together with ghee into a thick paste and eat a spoonful at a time.  It is very safe (unless you have trouble swallowing something the consistency of peanut butter.)  Gotu kola is supposedly capable of giving some people a headache, but I haven't experienced any side effects. 


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#11 Papayapple

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Posted Yesterday, 12:02 PM

Ok I just ordered the above mentioned herbs. I might try Ashwagandha for a month first and then add the rest one by one.

I'm curious whether I will able to tell the difference as I add them up

I've taken ashwagandha and gotu kola, though not for long and not regularly enough to report anything significant.  Ashwagandha, like many other Ayurvedic herbs, is best taken with ghee, for bioavailability.  Traditionally they mix it together with ghee into a thick paste and eat a spoonful at a time.  It is very safe (unless you have trouble swallowing something the consistency of peanut butter.)  Gotu kola is supposedly capable of giving some people a headache, but I haven't experienced any side effects. 

I will certainly try that mix! Thanks.


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#12 SeekerOfHealing

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Posted Today, 02:44 AM

Do not take tumeric, it's not healthy herb. It's actually make your body think that disease is gone when it's not really.

Do not play with herbs mindlessly or get over internet hype. Follow the CCM or TCM where all herbs are well tested and described so you can fit your own individual constitution. Do not use "general herbs" but always specific herbs for your specific condition or you will get into trouble of endless unbalance.

Look what you need for. If you are feel fatigue low energy whole day by doing nothing? take Buzhong Yiqi.

If you feel frustrated, have some digestion problems or bloating, or your mind is unsettle by hard work. Take Gui Pi Wan.

etc. the best if you can find professional doctor to consult your state.

Keep your yang qi balanced so add ginger and try to not ejaculate after yang qi kicks in as you will be very horny (meditate then, qigong).

Approach to herbs must be holistic with the lifestyle, diet and everything. You can not just "Oh I will take a herb" - extracting one wheel from four will not make you gone very further.

Take responsibility. Do not say "I will try this herb maybe or that" because even one potent herb can turn your life around either positive or negative.

Keep that in mind and be happy and healthy.

Edited by SeekerOfHealing, Today, 03:24 AM.

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#13 Taomeow

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Posted Today, 11:54 AM

Do not take tumeric, it's not healthy herb. It's actually make your body think that disease is gone when it's not really.

 

 

All of India and Pakistan and much of the rest of Asia use it daily as a culinary herb, and have done so for thousands of years.  Perhaps you want to back up your findings with some references?


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