February 23, 2012

Curry Leaf

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Written By Allison Prater | Murraya koenigii, or curry leaf, is an aromatic leaf commonly used in Southern Indian cuisine. Not all curries come from a single source, such as a leaf. Many common curries, such as yellow, green or red, are actually a combination of many spices, and often do not contain the curry leaf at all. The curry leaf is part of an evergreen shrub, or small sub-tropical tree, native to India. They are also sometimes referred to as "sweet neem leaves" because they are … [Read more...]

The LEMON!

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TOP PAST ARTICLE Natural Defense Against Infections… The LEMON! Written by Nancy Muñoz, PA, LMT | Although acidic to the taste, the modest lemons promote health with a highly alkalinizing effect on the body. Lemons are therefore of great benefit during the cold and flu season, as well as throughout the year for optimal health. In a state of 80% alkalinity and 20% acidity, or perfect blood chemistry, the body is at its best form for resisting invading viruses and bacteria. This state … [Read more...]

Iodine: The Forgotten Medicine

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Submitted By Vitamin Connection Written By Terry Lemerond | Before the introduction of the synthetic drugs that are used today, iodine was one of the most beneficial and universal medicines used by physicians around the world. Iodine was effective for everything: to heal wounds and disease; destroy bacteria, viruses, and pathogens; and to prevent cancer. Once one of the most commonly used medicines in the world, iodine was “forgotten” in favor of new pharmaceutical drugs. Now we are … [Read more...]

The Beauty of Borage

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Written by Allison Prater | The delicate blue star shaped flowers of Borago officinalis, or Borage, are indeed a lovely sight to behold. Not only does this hardy annual add aesthetic value to any flower bed, but it offers many benefits to its surrounding garden companions and gentle medicinal properties for the humans who tend it. According to the great 16th century herbalist, John Gerard, there was a saying among Roman soldiers who drank borage wine before going into battle, "ego borago … [Read more...]

Golden Calendula

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Written By Allison Prater | Calendula Officinalis is sometimes called pot Marigold, for it was once a culinary staple.  In the seventeenth and eighteen century calendula flowers were used in everything one could imagine; oatmeal, soups, puddings, dumplings, even calendula wine. The orange and yellow daisy-like flowers are native to North Africa, Iran, the Mediterranean and most of Europe. In addition to being a favorite food, it was prized for its gentle medicinal qualities, and was even … [Read more...]

Cover Story – Dandelions

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Written By Ffjorren Zolfaghar | The taraxacum officinale, also known as the common dandelion, is a perennial, herbaceous plant. It is known for its toothy, notched and grooved leaves; with a stem that shoots from the center, sporting a yellow flower atop. Its common name derives from the French word Dent-de-lion, meaning “lion’s tooth.” Besides the interesting fact that these plants reproduce asexually, creating genetically identical offspring; and that the flower heads open in the … [Read more...]

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