Kissing under sprigs of mistletoe has a long tradition in a number of cultures. In fact, at the end of this blog, I have tagged several websites exploring it’s long and storied past. However, here we will look at the European mistletoe variety and its medicinal uses. Contrary to popular misconception, the berries of the European variety are not poisonous (Holmes). However, those of its American counterpart, can be poisonous. Mistletoe is considered very safe (Holmes, Wichtl) and can be used for long periods of time. However, it is recommend avoiding its use during pregnancy and lactation because it acts as a uterine stimulant (Homes, Mills & Bone).

This particular variety of shrub is native to both Europe and Asia. It is hemiparastitic, attaching itself to the branches of deciduous trees, with an affinity, but not limited to, apple and black poplar trees.

The active constituents are as follows: cardioactive polypeptide protein (viscotoxin), triterpenoid saponins (sapogenin oleanolic acid), resin (viscin), choline, tyramine, hystamine, pyridine, acetylcholine derivative, glycoside (viscalbin), histamine, ursone, tannin, volatile alkaloids, sterols (beta-sitosterol, stigmasterol), mucilage, fixed oil, acetic, palmitic and phosphoric acids, caffeic acid, GABA, lignans, carotenoid amines, amyrin, syringin, eleutherosides, polysaccharides, vitamin C and trace elements. (Holmes, Energetics of Western Herbs).

Medicinal Uses.

According to the British Pharmacopeia, the actions of mistletoe are: ‘cardiac depressant, sedative and reputed to be of use as an anti-neoplastic (anti-tumor)’.

Cardiac depressant. This is a way of saying that a substance can help slow a rapidly beating heart. Mistletoe, because it has a calming effect on the heart, was used for those with nervous tachycardia, or rapidly beating heart—much the same way motherwort was/is used. After the blood pressure monitor, the sphygmomanometer, was developed in 1881, and up until the time high blood pressure drugs were created, (beta blockers, ACE inhibitors, etc.), mistletoe was used to help with this condition as well.

Because of its anti-neoplastic properties, European Viscum preparation, known as Iscador, had been used in clinical settings for the treatment of cancer

According to Wichtl, the uses for mistletoe are for treating degenerative inflammation of the joints via intradermal injections as well as for helping to lower blood pressure or for other mild forms of hypertension.

The fact that the herb has elutherosides, found in the adaptogen, Eleutherococcus senticosus, makes it very interesting but this has not been studied, nor has the polysaccharide component of the herb. More research is needed on this fascinating herb.

Preparation.

Traditionally a tea was made from the fresh twigs and leaves. It was made via a short, 3-5 minute decoction (boling the herb and the water together), then let to sit for 15 minutes. Conversely, cold decoctions were also prevalent, letting the herb sit in the water overnight.

So, if you’re feeling a bit anxious during the holidays, why not brew up a cup of mistletoe tea and relax and enjoy the season!

For more information on mistletoe’s folklore and legends.

References:

Mills and Bones, The Essential Guide to Herbal Safety

The British Herbal Pharmacopoeia

Murrach, Michael, The Healing Power of Herbs

Holmes, Peter, The Energetics of Western Medicine

Wichtl, Max, Herbal Drugs and Phytopharmaceuticals

Staff writer, editor and lecturer, Jayne Tamburello, is the founder of Invibe Herbal (www.invibeherbal.com), a company dedicated to creating organic tea blends to meet your needs. Jayne is a licensed nutritionist (LDN) and certified nutritionist (CNS) practicing in the states of Delaware and Pennslyvania. She holds an MS in Herbal Medicine from Maryland University of Integrative Health and is a registered herbalist (RH) with the American Herbalist Guild (AHG).

Welcome to December! Biologically, winter is a time to slow down, reflect, sleep and eat more nutrient dense foods such as earthy root veggies and bone broths. However, culturally most of use are encouraged to shop, attend holiday parties and celebrate throughout this month and into the new year.

Balancing the to-do list and socializing with rest, self-care and down time can be challenging to say the least. In my clinical practice I specialize in building resiliency and many of my clients ask for extra tips this time of year. So, I created these luscious diy 100% natural skin care recipes you can whip up in you own kitchen. Pour yourself a cup of tea, put on your apron and please let us know how you like them. (Bonus: give some as holiday gifts for an eco, low waste all natural present!). Because these are natural products, the ones that contain water or hydrosol will store best in the refrigerator.

STEP 1: EXFOLIATE

OPTIONAL – Before cleansing with this gentle exfoliating cleaner, apply plain Baking soda to your damp face and gently massage to exfoliate a bit more than just using the cleanser solo.

GENTLE EXFOLIATING FACIAL CLEANSER: 1/2 cup Baking Soda 1/2 cup Ground Oats 1/4 cup Liquid Coconut or Olive Oil Soap 1/4 cup Oil (Olive, Jojoba, Almond, etc.) Essential Oils to scent. My favorite blend: Palmarosa, Helichrysum, Carrot Seed, Calendula & Blue Chamomile Combine all of the above ingredients. Apply to dry face, massaging in a circular motion. Add water, continue to massage face and rinse.

STEP 2 – GREEN GOLD FACE MASK: 1/3 cup Cosmetic grade French Green Clay 1/4 cup Raw Local Honey 1/2 cup Hydrosol (I used Helichrysum) – you can also use tea or water 1 Avocado 1 Tbsp Oil. I used a blend of Jojoba, Argan, Rosehip Seed and Evening Primrose Oils. Essential Oils to scent. My favorite blend: Palmarosa, Helichrysum, Carrot Seed, Calendula & Blue Chamomile. Store in fridge. Combine all of the above ingredients and puree in a blender or food processor. After cleaning, apply to face & décolleté. Leave on for 10-20 minutes, then rinse, tone & moisturize.

STEP 3 – HONEY CHARCOAL SPOT TREATMENT: Combine honey, activated charcoal and a few drops of each: Rosemary verbenon, Lavender and Tea Tree essential oils. Apply topically on blemishes. STEP 4 – NOURISH WITH FACIAL OIL: I combined equal parts of Rosehip Seed Oil, Argan Oil, Evening Primrose Oil and Jojoba Oil and add Essential Oils based on your skin needs. My favorite blend: Palmarosa, Carrot Seed, Blue Chamomile, Helichrysum and Calendula.STEP 5 – HYDRATE WITH HYDROSOLS: Mist face with hydrosols or natural toners regularly to hydrate and refresh.

SUGAR OR SALT SCRUB: Combine sugar or salt with carrier oils and essential oils to scent. I used organic sugar and a blend of Olive Oil, Jojoba Oil, Rosehip Seed Oil, Argan Oil and Evening Primrose Oil. Choose Essential Oils based on your skin needs. My favorite blend: Palmarosa, Carrot Seed, Blue Chamomile, Helichrysum and Calendula.

A FEW OF MY FAVORITE SUPPLIERS: Bulk ingredients:

Essential oils: Eden Botanicals

Cheers, Amy

In the United States of America, November is a prime time to talk about ‘gratitude’. After all, we have an entire holiday dedicated to the idea of giving thanks.

You may be wondering what an article about gratitude has to do with herbal medicine. Quite a bit as it turns out. Giving thanks begins early in herbal medicine, with the longstanding tradition of saying a prayer of thanks before thoughtfully harvesting an herb and expressing gratitude for the plant’s gifts. I believe this lovely practice adds to the innate medicine within the plant.

And, from results in my clinic, I have witnessed that lifestyle interventions (such as practicing gratitude) are as vital as herbs are in moving a person toward a sense of well-being.

Throughout my herbal education, my personal definition of ‘medicine’ took on a much broader scope than Merriam-Webster’s primary entry: “a substance or preparation used in treating disease”, and I came to embrace the secondary definition of the word: “something that affects well-being” as absolutely true. In that sense, I consider the non-substance interventions in my clinic as a powerful and central part of the ‘medicine’ in an herbalist’s toolbox.

Gratitude benefits giver and receiver

Imagine the last time that you received thanks for a kind deed or gift given? Remember the heartfelt gratitude bubbling up in your chest, how it put a smile on your face, maybe even brought a tear to your eye? Did it make you feel ‘good’, or even ‘better’ than you’d felt in a while?

What about a time when you gave sincere, heartfelt gratitude to someone for a kindness or present received? Did you experience similar feelings in your body and mind? Did it feel good to acknowledge someone for a good deed, when you saw their face light up in your thoughtfulness?

For those who like science, know that research is showing these positive feelings are having good effects in your body. Consider this paper from the Journal of Personality and Social Psychology: “Counting blessings versus burdens: An experimental investigation of gratitude and subjective well-being in daily life” (Emmons & McCullough, 2003).

This studied looked at moods, coping behaviors, health behaviors, physical symptoms, and overall life appraisals in groups that focused on gratitude and groups that focused on hassles. The authors said: “Results suggest that a conscious focus on blessings may have emotional and interpersonal benefits” (Emmons & McCullough, 2003).

For more info. on the science of gratitude and other healthy lifestyle practices, check out the Greater Good Science Center.

Modern life is rushed, harried. It can be hard to slow down and take a moment to appreciate a good deed or a kind word – or receive the same. Here’s some tips to get started.

For an emotional boost, try one (or all) of these things:

1. To someone you care about, or even a total stranger, verbally offer sincere – and specific – gratitude for a good deed or a kind word. Observe in your body how it makes you feel while also observing the reaction in the recipient.

2. When someone thanks you for a good deed or a kind word, resist the urge to brush it off as nothing, take a deep breath and practice responding “you’re welcome”.

3. Silently, when the mood strikes, take a moment to privately acknowledge an amazing sunset, a beautiful painting, or even a smile from a stranger. Practice being aware of all of the gifts the world has to offer.

4. Start a Gratitude Journal. Every night before bed, write down three “good things” that happened that day. They could be simple things such as, “I had a really good bowl of ice cream”, or more impactful such as “my boss gave me a raise” – anything at all where you can find joy. If not at first, over time you will begin to see all the amazing, seemingly small, things in the world to be grateful for.

Finally, no piece on gratitude and herbal medicine would be complete without honoring at least one important teacher, in this case, Bob Duggan — the late, great co-founder of the Tai Sophia Institute for the Healing Arts (now Maryland University of Integrative Health), and a generous and wise practitioner. Bob opens this Tedx talk by asking audience members to stand if they feel they receive enough acknowledgement in their lives. Very few people rise. Bob continues to discuss the importance – and value – of acknowledging our fellow human beings. It is a basic need that, in today’s fast-paced world, often goes unmet. Even when we do receive a compliment or an expression of appreciation, it’s very hard to accept it. We downplay the significance of our actions, or make up reasons why it wasn’t a big deal, instead of taking it all in and replying “thank you for saying that”, or simply a heartfelt “you’re welcome”.

The beauty of gratitude is that it doesn’t cost anything despite being of great value to your sense of well-being, and you can practice it anywhere and anytime.

This Thanksgiving Day is the perfect time to start.

Emmons, R. A., McCullough, M. E. (2003). Counting blessings versus burdens: An experimental investigation of gratitude and subjective well-being in daily life. Journal of Personality and Social Psychology, 84(2), 377-389.

BIO:

Donna Koczaja, M.S., RH(AHG) graduated from Maryland University of Integrative Health (formerly Tai Sophia Institute) with a Master of Science in Therapeutic Herbalism and a Post-Master’s Certificate in Clinical Herbalism. She earned Registered Herbalist status from the American Herbalists’ Guild in 2018. Originally educated as a mechanical engineer, she combines the rigor of her original scientific training with the traditional healing art of herbal medicine to partner with her clients to uncover the root cause of their underlying health issues. Also a Master Gardener since 2008, her primary interest is in inspiring others to improve their health and sense of wellbeing through the joys of gardening and the power of natural medicine.

Donna currently practices as the professional herbalist at the MUIH Natural Care Center (410-888-9048×6614) in Laurel, Maryland. Read more about her, what she does, and why she does it at www.greenhavenliving.com, or contact her directly at greenhavenliving@gmail.com or 240-353-8754.

Very few people like the taste of bitter—which makes sense. Sweet is , bitter is well—bitter. But, here is why you might want to get with the bitter taste and add it to your daily nutritional regimen.

Bitters increase appetite.

Now before you say, “I don’t want to increase my appetite”, know this: bitters stimulate a gastrointestinal hormone substance “gastrin” . Gastrin increases all of the following:(1)

Gastric acid and pepsin secretionsPancreatic digestive secretionsInsulin, glucagon and calcitonin secretionsIntestinal secretionsBruner’s glands secretionsHepatic bile flowHepatic bicarbonate productionIntrinsic factor secretionMuscle tone of lower esophageal sphincterMuscle tone of stomach and small intestineCell division and growth of gastric and duodenal mucosaCell division and growth of the pancreas

If you have low acid secretions, this could be a sign of infection or possibility be an indication of an allergy or autoimmune disease. According to Mills and Bone, “.. studies associated low gastric activity with a number of chronic diseases such as rosacea, gallbladder disease, eczema and asthma” (3)

Bitters help tone tissue.

Bitters have an astringent quality to them, which promotes a tightening or toning aspect. This quality in bitter may help to stave off or help reduce acid reflux or hiatal hernias.

Bitters help with bile flow.

One of the best ways to help the liver in its detoxification process is to promote bile flow. Improving bile flow will help to eliminate the accumulation of toxins in the liver.

Bitters helps with the immune system.

Because bitters work through the hepatic portal, they do help with the immune system. However, very bitter herbs such as andrographis (Andrographis paniculata) and coptis (Coptis chinensis) are highly antimicrobial. (2)

Some bitters are used to reduce inflammation. Herbs such as yarrow (Achillea millefolium) and feverfew (Tanacetum partheniuim) are thought to reduce inflammation. Feverfew is often used prophylactically for migraines. (2)

Some bitters are relaxants.

Herbs such as hops (Humulus lupulus) and valerian root (Valeriana officinalis), and chamomile (Matricaria recutita) are very relaxing to the body. (2)

Okay, now that you have reasons to take bitters, what are some ways to take them? Well that depends on what you are trying to achieve. If you want to work on your digestion, then it’s best to take them orally as they then can interact with the receptors on the tongue. However, if you’re using them for something else—say to calm the nervous system down, then drinking a tea is fine or taking them in tablet form is okay, too.

Tincture/sprays. A great way to have bitters work quickly for digestion is to spray them on the tongue. The tongue has bitter receptors on it (along with many other receptors) which helps activate the bitter constituents in the herbs. Urban Moonshine makes a nice bitters spray, although you can always make your own.

Making your own spray herbal tincture spray.

Making your own spray is not as easy as purchasing an off-the-shelf product, but the benefit is that you can customize it to what suits you. Herbal tinctures can be purchased on-line or from your local health food store. Here are some reputable companies: Herb Pharm, Mountain Rose, Herbalists & Alchemists, Wise Woman Herbals. You will also need to purchase an empty spray bottle (glass if you can) preferably in a one ounce or two ounce size.

20% gentian root

20% fennel seed or anise seed

20% dandelion root

20% orange or lemon peel

15% angelica archangelica or bitter melon

5% licorice root

The above recipe is not set in stone. If you run cold, use more angelica or bitter melon, or if it’s too bitter add more orange or lemon peel, or licorice root.

Aperitif. I like to add my herbal tincture to sparkling water (a plug for Soda Stream — no more wasted bottles). It’s tasty and effective. Sometimes I use Angostura bitters (TM), which can be found in any liquor store. Although I like the product, I don’t like the fact that they add caramel color to it.

Food. Eating bitter foods such as arugula or bitter greens before a meal will also help stimulate digestion.

Tea. Because bitters are well, bitter, so it’s best to stick with pre-blended teas made for digestion. Some nice tea herbs include chamomile and bitter melon.

So, this is just a quick primer on bitters. If you want to know more, go to https://www.invibeherbal.com/the-herbal-library/ and read more on the subject of bitters.

Simon Mills, The Essential Book of Herbal Medicine Alan Tillotson, The One Earth Herbal SourcebookMills and Bone, Principles and Practice of Phytotherapy

Jayne Tamburello, MS, CNS, LDN, RH(AHG). Staff writer, editor and lecturer, Jayne is the founder of Invibe Herbal (www.invibeherbal.com), a company dedicated to creating organic tea blends to meet your needs. Jayne is a licensed nutritionist (LDN) and certified nutritionist (CNS) practicing in the states of Delaware and Pennsylvania. She holds an MS in Herbal Medicine from Maryland University of Integrative Health and is a registered herbalist (RH) with the American Herbalist Guild (AHG).

Susana wrote to us asking “Can you take Red Clover and St John’s Wort together or in the same day?”

This is a great question, Susana! And timely as well as I just pressed my St. John’s Wort (Hypericum perforatum) (SJW) oil (check out the flowers, oil infusing and finished ruby red oil in the photo), so I’ve got SJW on my mind!

Pro – tip: SJW oils and tinctures should be bright red. If they’re not they were likely either not extracted well or they are old and the quality is waning.

Back to the question…The short answer is, yes, SJW and red clover (Trifolium pratense) are safe to take together. Now, for the details. . .

While most herbs are very safe with few herb – herb or herb – drug interactions, SJW is one herb that has been proven to interact with some substances. So, it is wise to consult with a professional herbalist before adding it to your regimen.

First of all, in any discussion involving SJW it is important to discuss quality. SJW grew in popularity so quickly in the late 1990’s that the demand was significantly larger than the supply for several years. Thus, there were a lot of products labeled SJW that did not actually contain any SJW! (Eeeek!) In addition to the quality of the raw material, the SJW dose and quantity of hyperforin (an important constituent in SJW) are important factors that effect the degree of potential interactions.

Hyperforin is an unstable constituent, especially when in solution such as in teas or tinctures. So, it is important to acquire a good quality product. My personal favorite SJW product is these tablets by Mediherb. Mediherb products are high quality, efficacious and practitioner only so you’ll need to consult with an herbalist to purchase them. That said, there are other quality products that are over the counter including these capsulesby Gaia Herbs.

When it comes to interactions, SJW has been highly researched (see page 36 of this excellent article from the American Herbal Products Association for more information) and there are two main ways SJW can interfere with drugs:

1. Metabolic or pharmacokinetic interactions: SJW interferes with drug metabolism in the liver and decreases plasma levels (and therefore efficacy) of some drugs (up to 50% of drugs!). This is a similar mechanism as grapefruit but with the opposite result (grapefruit increases plasma drug levels).

2. Pharmacodynamic interactions: SJW is thought to alter the effects of prescribed antidepressant drugs, specifically the selective serotonin re-uptake inhibitors (SSRI’s). Ask-the-herbalists has written about the effect on birth control pillshere.

Keep in mind that based on a very large body of evidence (over 14,000 patients!), Schulz (2006) concluded that the incidence of adverse effects was ten times less with SJW as compared with conventional antidepressant drugs.

Now, red clover is a much less researched herb. However, we know it contains phytoestrogens. Phytoestrogens are non-steroidal plant constituents with mild estrogen-like activity thought to exert their effects by competing with estradiol for binding and activation of estrogen receptors (thus potentially decreasing the effect of estradiol). Phytoestrogens are prolific constituents found in many common foods including tea, coffee, some beers, legumes, nuts, seeds, grains, oils and fruits. Additionally, there is abundant clinical data demonstrating the safety of phytoestrogens.

There is evidence that SJW also effects hormone levels — a few studies show that SJW decreases the severity, frequency and duration of hot flashes. SJW may be altering the hormone metabolism in the liver. So, while red clover contains phytoestrogens that bind to estrogen receptors, SJW alters the liver’s ability to metabolize constituents, drugs, hormones and more. Thus, these two herbs act on different systems in the body and are safe when taken together. So, while it is important to exercise caution when taking SJW with many drugs, herb – herb interactions are extremely rare.

Salut, Amy

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October is the perfect time to talk about garlic – and not only because it’s handy to have around should any vampires cross your path on Halloween.

Garlic (Alium sativum) is a wonderfully warming member of the onion family that is highly anti-microbial, just in time for cold and flu season. Braun & Cohen (2015) summarize the scientific literature which suggests that garlic is effective against a wide range of bacteria, including: Esherichia coli, Staphylococcus aureus, Mycobacterium tuberculosis, Proteus spp., Streptococcus faecalis, Pseudomonas aeruginosa, Helicobacter pylori. Garlic was also shown to exhibit anti-fungal activity (Candida albicans), and anti-parasitic activity (Cryptosporidium parvum, Trichomonas vaginalis, Entamoeba histolyca and Giardia lamblia). To round out garlic as a potent ally against infection, in vitro studies show promising results in activating macrophages – cells in our bodies that “eat” invaders as an immune response. In short, garlic does double duty by having both a direct effect on harmful microbes as well as mobilizing your own immune system to join in the fight.

In the Kitchen

There are many (delicious) ways to incorporate garlic into your everyday cooking, especially as the weather cools down. Add peeled, minced garlic to stir-frys or soups, or sprinkle garlic powder on meat for a savory seasoning during cooking. You can even roast garlic whole for a savory, satisfying treat. However you enjoy garlic, be sure to crush or at least bruise it first to get maximum health benefit. This is because garlic contains alliin, an organosulfur compound that, when activated, becomes allicin, which is the constituent largely thought to provide garlic’s health benefits. Crushing the cloves release the enzyme that converts the alliin to allicin.

Worried about the smell?

In large doses, garlic’s volatile oils can be excreted thought the skin, or via the lungs. The latter, Hoffmann (2003) says, is useful in respiratory infections and congestion. On the downside, some people do not like the resultant odor (or mouth taste) that garlic can bring. One option, as I like to tell my clients, is to make sure that everyone at the dinner table eats the garlic such that no one notices the resultant smell. Barring that, there are some garlic supplements available, many of which are enteric-coated which eliminate garlic’s characteristic taste and odor. But for my money, I’ll take whole garlic any day.

Grow your own

In fact, garlic is relatively easy to grow. In temperate climates, October is the perfect time to plant a couple of garlic bulbs in your garden beds, to sleep through the winter and be harvested next summer. Check your local Extension Office for best timing, and simply plant single cloves about 2” deep, 2”-4” apart in rows about a foot apart in well-drained soil in a sunny location. Shoots will emerge in the spring, and the garlic will be ready to harvest mid-summer. More information about growing garlic may be found at my favorite Farmer’s Almanac website, but note that garlic sold in the grocery store is NOT suitable for planting because it is often treated to prolong shelf-life, and it may also carry disease (harmless to humans but not necessarily the soil and surrounding plants).

How much? How often? The last thing I’ll leave you with is ‘how much’ garlic should you consume to be effective? Braun & Cohen (2015) suggest approximately 1 small-to-medium clove/day prophylactically, and Hoffmann (2003) adds that 1 clove three times a day may be indicated during acute infection. Garlic is generally safe in dietary quantities as well these daily doses, though people with bleeding abnormalities should avoid taking high doses. Those with a known allergy to sulfurous vegetables (e.g., onions), and the aforementioned vampires, should avoid garlic altogether.

Sources:

Braun, L. & Cohen, M. (2015). Herbs and Natural Supplements, An Evidence-Based Guide. 4th Ed. Philadelphia: Elsevier.

Hoffmann, D. (2003). Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press.

Donna Koczaja, M.S., RH(AHG) graduated from Maryland University of Integrative Health (formerly Tai Sophia Institute) with a Master of Science in Therapeutic Herbalism and a Post-Master’s Certificate in Clinical Herbalism. She earned Registered Herbalist status from the American Herbalists’ Guild in 2018. Originally educated as a mechanical engineer, she combines the rigor of her original scientific training with the traditional healing art of herbal medicine to partner with her clients to uncover the root cause of their underlying health issues. Also a Master Gardener since 2008, her primary interest is in inspiring others to improve their health and sense of wellbeing through the joys of gardening and the power of natural medicine.

Donna is a professional herbalist, currently practicing at the MUIH Natural Care Center. Read more about her, what she does, and why she does it at www.greenhavenliving.com.

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Kerey asks “Does fermented garlic have the same anti-viral benefits as raw garlic? Also, why does eating raw garlic cloves give me an upset stomach and headache.”

Thank you for your question. The short answer to the first question is ‘no’, but to understand why and what fermented garlic does provide, I’ll need to draw on nutritional biochemistry. I will also explain why it may cause some side effects as well.

What is the garlic constituent that has anti-viral actions?Is the antiviral constituent, ajeone, inactivated in lacto-fermentation?What garlic constituents are associated with upset stomach and headache, does lacto-fermentation help reduce them?

I. Many of the bioactive compounds attributed to garlic’s (Allium sativum) activity have long been associated with garlic oil. The strong smelling, sulfur containing liquid is called allicin. This is not present in intact fresh garlic but is the product of a natural enzymatic reaction when the pulp is damaged. When the garlic clove is crushed separate cellular compartments release the precursor, alliin (S-allyl-l-cysteine sulfoxide) and an enzyme, allinase, which then produces allicin (diallyl thiosulfinate). As allicin is metabolized, the molecule ajeone is produced. It has been demonstrated in vitro that ajoene exerts both anti-microbial (bacteria, yeast and fungi) and anti-viral activity.The breaking of this sulfur (disulfide) bond is the mechanism of action for the anti-microbial and anti-viral action so always crush your garlic to get the most out of it. Remember this, all of the above are oil-soluble compounds. The water soluble compounds of garlic are odorless and more stable than the oil-soluble fraction. These water-soluble compounds provide other health benefits and include allixin and saponins.

II. Lacto-fermentation is the controlled process where bacteria convert glucose and other 6-carbon sugars to lactic acid to preserve foods. Minimally, lacto-fermentation harnesses the bacteria, Lactobacillis bulgaricus and Streptococcus thermophiles (probiotic strains). As mentioned above, the active anti-microbial and anti-viral compounds are oil soluble molecules and these are not consumed in lacto-fermentation of garlic. That said, the ajeone molecule is not stable and breaking of the bond requires a pH higher than 8. Where, most lacto-fermentation is complete when the production of lactic acid makes the product pH 4, therefore there is a low likelihood that ajeone is still present in the fermented garlic product. Further, most recipes for fermentation of garlic advise the use of intact cloves, not crushed. Therefore the enzymatic process to produce ajeone may not have been initiated, and present lower quantities than in fresh crushed clove extracts. Keep in mind that the water soluble compounds remain intact and are not consumed by fermentation.

III. If you experience stomach ache when you eat foods containing garlic or onion, you may be sensitive to fructans. These are fructose polymers (6-carbon sugars) that are 2-9 units in length, oligofructose are inulins which are > 10 units in length. Foods containing high amounts of fructans include onions, garlic, shallots, barley, cabbage, pistachio, artichoke, chicory root and asparagus. The good news is that the fructan sugars are consumed during lacto-fermentation. Therefore fermented garlic is a great way to get the water-soluble nutrients from garlic.

Further, garlic is considered one of many dietary triggers for migraines. I have found no specific reference to lacto-fermentation ameliorating this, however it is worth trying if the stomach ache is resolved. I have provided some references below.

Park KY, Jeong JK, Lee YE, Daily JW 3rd. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food. 2014 Jan;17(1):6-20. doi: 10.1089/jmf.2013.3083.Harunobu Amagase; Clarifying the Real Bioactive Constituents of Garlic, The Journal of Nutrition, Volume 136, Issue 3, 1 March 2006, Pages 716S–725S, https://doi.org/10.1093/jn/136.3.716SGarlic & Headaches | LIVESTRONG.COM How To Ferment Garlic & Its Health Benefits

Judith Fox Smith, MS, is the founder of Foxsmyth Herbal, in Stoneham, MA. Judy is a biological research scientist and clinical herbalist. She is the founder and past president of the Eastern PA chapter of American Herbalist Guild, the Herb Gatherers of Lansdale, PA and past Vice President of San Antonio Herb Society. She combines her knowledge of biology and botany with her passion to provide practical herbal and lifestyle recommendations for a holistic balance in today’s techno-driven world.

“In July, the American Academy of Pediatrics (AAP) issued a letter that would stop almost any parent in t

When the AAP issues such a report, parents are right to be angry. But anger without action is unhelpful. What is helpful is to write to your senators and congressmen and let them know your concern. In Europe, only natural colors –made from plants–are allowed. The US needs to follow Europe’s lead on this.

How can you protect yourself and your family?

One, when possible, don’t buy food with added chemicals, and try to stay away from canned food unless marked “BP-A free”.

ore on this topic next week, so stay tuned!

Thanks! Jayne

Jayne Tamburello has a master’s degree in Herbal Medicine from MUIH and is founder of Invibe Herbalwhere organic herbal teas are created based on your needs. Jayne is also a licensed nutritionist (LDN), a certified nutritionist (CNS) and a registered herbalist with the American Herbalist Guild, RH(AHG).

Jenni wrote to us inquiring about taking an adaptogenic herb: “will it lose its effectiveness over time therefore needing to up the recommended daily dose?” she asked.

Before I answer this excellent question, let’s make sure we’re all on the same page dy defining adaptogens. . .

Adaptogens are a unique category of herbal medicines that have been used for centuries in many traditional medical systems, including Ayurveda and Traditional Chinese Medicine. These herbs are held in extremely high regard as allies that restore health and vitality. Coined by the Russians, the term ‘adaptogen’ points to their distinct ability to help individuals adapt to the stressors in their lives by regulating the adrenal stress response and soothing heightened stress reactions.

There are a range of adaptogens from those which are calming (such as Ashwagandha) to stimulating (such as Asian ginseng) so it’s wise to read up on them and/or consult with a trained herbalist before adding any to your daily regimen. They’re amazing herbs with broad reaching effects from improved energy, stamina and cognition to decreased anxiety and tension and better sleep — and everything in between!

Now, to our subscribers question about dosing & duration…

Dosing varies from herb to herb and person to person. Regarding duration, in general, adaptogens are non-toxic and very safe for long-term use. While every individual is unique, and therefore responses to all herbs vary, most of my clients actually find the opposite to be true – that, over time, they can lower their adaptogen(s) dose or stop taking it altogether. This makes sense when we think it through…unlike many drugs which commonly flood the brain and result in an upregulation of receptors which leads to drug tolerance, adaptogens nourish and tonify our physiology. So, as our system becomes more fortified, we generally need less herbal support.

However, it’s important to note that if you’re taking an adaptogen so you can continue to live an unhealthy lifestyle, this will most likle eventually backfire!

Salut,

Amy

Margery writes “The vet wants to put my dog on Apoquel, 16 mg tabs, taken daily, in order to relieve symptoms of itchy skin. This would be a life-long medication. Is there any herbal treatment I can use for this?

Given that we do not comment on specific situations or drugs, you should try to determine the root cause of the problem. However, to learn more about Apoquel, please visit the following site: (https://www.apoqueldogs.com/apoquel_pi.pdf.) Some things to think about whenever a health issue arises are the following:

Has the dog developed a food allergy (such as grains, milk, eggs, cheese, chicken)?Has the dog developed a skin allergy to any soaps, dyes, fleas, or grass?What is the nutritive value of the predominant component of the dog’s diet?

Determining the cause and trying to eliminate it, is the single most important step you can take so take your time to determine what might be causing your dog’s skin issues.

Next, we can focus on herbs for skin health; along with the form they can be taken. The two classes of herbs I will focus on are alteratives and adaptogens. The recommended amounts of herb intake vary greatly so in general, consider your dog’s weight and understand the usual recommended human dosage is based on a 150 lb. person. Therefore, if your dog weighs 15 lbs., only give 1/10 the human dose.

Alteratives have an action that affects the epidermis (skin) which includes mucus membranes. They can alter the body’s metabolism so that tissues can best deal with a range of functions from nutrition to elimination.

Here, I would recommend nettle leaf (Urtica dioica), burdock root (Arctium lappa), cleavers (Galium aparine) and figwort (Scrophularia nodosa). Dried nettles can be incorporated into the dog’s dry dog food, or if you’re brave enough to pick it fresh, it can be cooked without losing its medicinal value; think of it as a ‘dark leafy green’ vegetable; its nutritional qualities are not lost in long cooking times (see recipe below). Burdock root may be appealing to your dog to chew on or boiled like carrots into the food this can be found in local Asian grocery stores under the name Gobo. The best forms for delivery of cleavers and/or figwort are as tinctures.

Adaptogens are uniquely effective at restoring and maintaining balance. Historically, “adaptogen” is a term describing a class of herbs that are a nontoxic substance especially a plant extract that is held to increase the body’s ability to resist the damaging effects of stress and promote or restore normal physiological functioning.

Different adaptogenic herbs have affinities for different organs. In this case, I would recommend ahswagandha (Withania somnifera), shatavari (Asparagus racemosus), reishi mushroom (Ganaderma lucidum) or a blend of medicinal mushrooms (for example, Organic Seven Treasures Mushroom). My preference is to go the food-medicine route, the powdered medicinal mushrooms that includes reishi, all benefit from long cooking times in water to best release their phytonutrients (see recipe below). The adaptogens listed above can be delivered as capsules, tinctures or in powder form sprinkled on the dog’s food.

For a topical approach I recommend herb infused oils or bathing lesions in brewed teas. Oils from single herbs can be combined in equal amounts of wound healing herbs such calendula, St. John’s Wort and plantain. These you can make yourself or purchase from a reputable supplier such as Mountain Rose Herbs. However, use care as greasing up your dog may cause you more trouble in cleaning and can be messy.

So, how do we get enough therapeutic herb into their bodies? All these recommendations are a challenge in getting dogs to consume them so here is one approach to getting both alteratives and adaptogens into your dog’s diet.

Recipe for skin health.

Makes about 8 cups of food.

Bring to a boil then simmer for 1 hour: 1-2 qt. water

1 lb. meat¼ cup powdered mushroom blend¼ cup dried nettles (or ½ cup fresh nettles)1 cup pearl barley

Cool, remove bones and chop meat into bite-size pieces. Add 3 Tbsp. of brewer’s yeast and blend well. Store in clean containers refrigerated or frozen. Add this to dry food as a supplement for your dog, 1 cup a day for every 20 lb of body weight.

Do not add pork, milk, salt, onions or garlic to this homemade dog food. If using chicken, be very careful that all bones are removed; I use thighs with skin as this is an inexpensive darker meat providing high collagen (joint protein) and only 1 bone per piece.