Parsley is an herb that I use almost as frequently as Cilantro. I buy several bunches of it per week, and like with cilantro I throw it into everything. It’s got a beautiful color, a heavenly smell, and a wonderful taste - but really is it any wonder that I love it so much when Parsley and Cilantro are related? You might not think so but parsley and coriander (cilantro) actually belong to the same family. The Apiaceae family, other members of which include fennel, dill, cumin, celery, carrot, anise, hemlock and lovage. Though there are several varieties of parlay there are really only two types commonly used as herbs. Curly parsley, and leaf - or Italian - parsley, which is my favorite. Curly parsley is more decorative in appearance, as it’s name suggests it’s rather curly, where as Leaf parsley, also called flat-leaf parsley is flat, and looks a lot like cilantro. The flat variety is said to have a stronger flavor then the curly type but different opinions on this subject abound. The reason I like flat-leaf parsley best is because it’s a lot easier to mince. There is a third type of parsley commonly grown throughout central and eastern Europe called root parsley which produces a much thicker root then the types of parsley cultivated for their leaves. These roots are often used in casseroles, or soups, or simply eaten raw, but they are not to be confused with the parsnip. Though the parsnip is actually the closest relative of parsley in the Apiaceae family, the two taste quite different. Now, I don’t know about you but I find that kind of stuff fascinating.
Unfortunately, as wonderful as parsley is, it is so often neglected in our cooking. Parsley is considered somewhat of a ‘bland’ herb - don’t ask me why, - and is more often then not relegated to the world of artistic plating where it is perpetually stuck playing the part of a mere garnish. A real travesty if I ever heard one. If you just so happen to be one of those people that doesn’t give parsley the time of day, then I hope that by the time you’ve reached the end of this post you’ve changed your mind.
History/cultivation -
Parsley is native to the Mediterranean (Southern Italy, Algeria, Tunisia.) Though it’s been cultivated for more then 2000 years parsley was first used medicinally before it was consumed as a food. The ancient Greeks held parsley to be sacred and used it to adorn victors of athletic contests as well as for decorating the tombs of the dead. Interestingly enough using parsley as a garnish has a long history that can be traced back to the civilization of ancient Rome.
When parsley made the shift from medicinal and sacrificial use to culinary use is unknown. However that change is thought to have occurred at sometime during the Middle Ages in Europe. Some historians even credit Charlemagne with it’s popularization since he had it grown on his estates.
Health Benefits -
Parsley contains two components that provide unique health benefits, volatile oil, and flavonoids. Parsley’s volatile oils - particularly myristicin - have been shown to inhibit tumor formation - particularly tumor formation in the lungs - in animal studies. Myristicin has also shown an ability to activates the enzyme glutathione-S-transferase which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley’s volatile oils make it a ‘chemoprotective’ food, and a food that can help naturalize particular carcinogens - such as those found in cigarette smoke or charcoal grill smoke.
The Flavonoids in parsley - especially luteolin - have been shown to function as antioxidants that can help prevent oxygen based damage to cells. In addition parsley extracts have been used in animal-based studies to help increase the antioxidant capacity of the blood.
Parsley is also an excellent source of Vitamin C which is important since vitamin C is the body’s primary water-soluble antioxidant, capable of defeating otherwise dangerous free radicles in all water soluble parts of the body. Since high levels of free radicals contribute to both the development and progression of diseases like atherosclerosis, cancer, diabetes and asthma, people who eat healthy amounts of Vitamin C rich foods may be at lower risk. Vitamin C is also a powerful anti-inflammatory and so it can be useful in conditions such as osteoarthritis and rheumatoid arthritis. Not to mention the importance of vitamin C to the immune system.
Parsley is also a great source of beta-carotene, another important antioxidant working in the fat soluble areas of the body. Diets rich in beta-carotene are also associated with a reduced risk of developing atherosclerosis, diabetes, and cancer. Beta-carotene may also help reduce the severity of asthma, osteoarthritis and rheumatoid arthritis. Beta-carotene is also converted by the body into Vitamin A which is an essential nutrient for a strong immune system.
Parsley is also an excellent source of folic acid which plays a critical role in relation to cardiovascular health. Folic acid plays a major role in the body’s process of converting homocysteine into benign molecules. At high levels homocysteine can directly damage blood vessels and significantly increase one’s risk of heart attack or stroke especially in people who may already suffer from atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is vitally important for cancer prevention in two areas of the body that contain rapidly dividing cells - the colon, and the cervix.
Preparation -
I really do use parsley in just about everything. Typically I add it towards the end of cooking or sprinkle it on just before serving a dish, because it’s really best eaten raw. I love it in soups, or stews - anything with an Italian, North American or European feel. I like it sprinkled on salads, or used in certain Middle Eastern dishes like Tabbouleh. It’s great in tomato sauce, it’s great in alfredo sauce. It’s perfect in horseradish cream sauce to ladle over tofu. It makes a great pesto, it’s fantastic blended into salad dressings. It works fantastically with grilled or broiled cauliflower, and I love it paired with chickpeas. Really it’s hard to go wrong with parsley so the next time you’re at hte market pick up a bunch or two and don’t be afraid to use it. Experiment and enjoy, that’s what cooking’s all about!
Showing posts with label Herbal Remedy. Show all posts
Showing posts with label Herbal Remedy. Show all posts
Friday, April 18, 2014
Wednesday, April 2, 2014
Coriander Is The Spice of Life...
I probably say this about every spice but I really, really love Coriander. Did you know that coriander is both an herb and a spice? This is because both the fresh leaves and the seeds are used. In North America we commonly refer to the seeds (ground or whole) as coriander, while we refer to the fresh leaves as cilantro. While I tend to use both in my cooking I typically reserve coriander seeds and powder for dishes of a Mediterranean, Mexican, Indian, or Middle Eastern flair, where as Cilantro I’ll toss into just about anything. I use a ridiculous amount of Cilantro, and probably buy anywhere from 3-4 large bunches of it per week. I love everything about it from it’s unique flavor to it’s smell, and it works well in almost any dish.
Interestingly enough did you know that many people can’t stand the leaves because they experience un unpleasant soapy taste or rank flavor when eating them? This is due to an aromatic chemical compound within the leaves that is somewhat related to a chemical group found in the Stink Bug. Apparently the different perceptions of coriander leaves is genetic - like that whole Asparagus/stinky pee thing - with some people having absolutely no reaction to the chemicals whatsoever, while others can’t stand it. Glad I’m one of the people who can stand Coriander/Cilantro, because I don’t know what I’d do without it! But enough about all that, lets get to some history.
History/Cultivation
Coriander is native to a wide range of areas spanning Southern Europe all the way to South Asia, and since it grows wild in so many areas it’s hard for us to pinpoint exactly where it was first cultivated. There is however plenty of evidence to suggest that Coriander has been in use for a very, very long time. For example fifteen desiccated coriander mericarps were found in the Pre-Pottery Neolithic B Level of the Nahal Hemel Cave in Israel which is potentially the oldest archeological find of coriander. Roughly half a liter of coriander mericarps were recovered from the tomb of Tutankhamun, and since the plant does not grow wild in Egypt archeologists interpret this as proof that coriander was cultivated by the ancient Egyptians.
Coriander also seems to have been cultivated in Greece since roughly the second millennium BC. A Linear B Tablet recovered from Pylos refers to the species being cultivated for use in perfume as well as for it’s culinary/medicinal properties Large quantities of the species being recovered at an Early Bronze Age layer at Sitagori in Macedonia could indicate cultivation of the species at that time..
If you want to get a little less Scientific coriander is also mentioned in the Old Testament of The Bible. It’s also said to have been used by the Romans to preserve meat and flavor bread, and it’s associated with Hippocrates who apparently used it as an aromatic stimulant.
Lastly coriander was brought to the British Colonies in North America around 1670, and became one of the first spices cultivated by early settlers.
Health Benefits
Recent animal-based research has confirmed that coriander can control blood sugar, cholesterol, and free radical production. When it was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When it was given to rats fed a high fat, high cholesterol diet, coriander lowered levels of total LDL cholesterol and triglycerides while increasing the levels of HDL cholesterol. This effect appears to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds. Finally in rats coriander was also shown to reduce the amount of damaged fats in their cell membranes.
Interestingly in parts of Europe coriander has been traditionally referred to as an ‘anti-diabetic’ herb, and has been documented as a traditional treatment for Type 2 Diabetes.
A study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry suggests that coriander could be a natural way to fight Salmonella - which is a frequently and sometimes deadly cause of foodborne illness. Together US and Mexican researchers isolated the compound dodecenal, which laboratory tests showed is twice as effective as the commonly used antibiotic drug gentamicin at killing Salmonella.
Coriander - like many spices - also contains antioxidants, which can delay or prevent the spoilage of food seasoned with it. Though antioxidants were found in both the seeds as well as the leaves the antioxidant effect of the leaves proved to be greater.
Coriander has also been used as a folk remedy in Iran to treat anxiety and insomnia. While it’s long been used in Indian Medicine as a diuretic, as well as a carminative and digestive aid.
Lastly the essential oil produced from coriander has shown to have antimicrobial effects.
So it’s antioxidant, antibacterial, anti-diabetic, and antimicrobial - what more could you ask for?
Preparation -
I like cilantro in just about anything but some of my favorite ways to use it are in fresh salsa, guacamole, black bean soup, in grain salads like tabbouleh, in dal’s, in curries - especially spicy curries or coconut based curries - in chili, in cornbread, sprinkled over top of roasted potatoes or carrots, in lentil soup - or any soup - sprinkled over top of salad, in chutney, dressing’s, dip’s, and even on pasta. It’s great with lightly sauteed white beans, and goes pretty well with just about any Mexican, Latin American, Indian, Asian, North African, Mediterranean, or Tex-Mex style cuisine.
You can even make a holistic tea out of it by boiling the seeds - though I’ll be honest and say I have no idea what that might taste like.
There’s really so much you can do with cilantro that as long as you don’t have an aversion to it you should just start liberally using it in everything.
Interestingly enough did you know that many people can’t stand the leaves because they experience un unpleasant soapy taste or rank flavor when eating them? This is due to an aromatic chemical compound within the leaves that is somewhat related to a chemical group found in the Stink Bug. Apparently the different perceptions of coriander leaves is genetic - like that whole Asparagus/stinky pee thing - with some people having absolutely no reaction to the chemicals whatsoever, while others can’t stand it. Glad I’m one of the people who can stand Coriander/Cilantro, because I don’t know what I’d do without it! But enough about all that, lets get to some history.
History/Cultivation
Coriander is native to a wide range of areas spanning Southern Europe all the way to South Asia, and since it grows wild in so many areas it’s hard for us to pinpoint exactly where it was first cultivated. There is however plenty of evidence to suggest that Coriander has been in use for a very, very long time. For example fifteen desiccated coriander mericarps were found in the Pre-Pottery Neolithic B Level of the Nahal Hemel Cave in Israel which is potentially the oldest archeological find of coriander. Roughly half a liter of coriander mericarps were recovered from the tomb of Tutankhamun, and since the plant does not grow wild in Egypt archeologists interpret this as proof that coriander was cultivated by the ancient Egyptians.
Coriander also seems to have been cultivated in Greece since roughly the second millennium BC. A Linear B Tablet recovered from Pylos refers to the species being cultivated for use in perfume as well as for it’s culinary/medicinal properties Large quantities of the species being recovered at an Early Bronze Age layer at Sitagori in Macedonia could indicate cultivation of the species at that time..
If you want to get a little less Scientific coriander is also mentioned in the Old Testament of The Bible. It’s also said to have been used by the Romans to preserve meat and flavor bread, and it’s associated with Hippocrates who apparently used it as an aromatic stimulant.
Lastly coriander was brought to the British Colonies in North America around 1670, and became one of the first spices cultivated by early settlers.
Health Benefits
Recent animal-based research has confirmed that coriander can control blood sugar, cholesterol, and free radical production. When it was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When it was given to rats fed a high fat, high cholesterol diet, coriander lowered levels of total LDL cholesterol and triglycerides while increasing the levels of HDL cholesterol. This effect appears to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds. Finally in rats coriander was also shown to reduce the amount of damaged fats in their cell membranes.
Interestingly in parts of Europe coriander has been traditionally referred to as an ‘anti-diabetic’ herb, and has been documented as a traditional treatment for Type 2 Diabetes.
A study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry suggests that coriander could be a natural way to fight Salmonella - which is a frequently and sometimes deadly cause of foodborne illness. Together US and Mexican researchers isolated the compound dodecenal, which laboratory tests showed is twice as effective as the commonly used antibiotic drug gentamicin at killing Salmonella.
Coriander - like many spices - also contains antioxidants, which can delay or prevent the spoilage of food seasoned with it. Though antioxidants were found in both the seeds as well as the leaves the antioxidant effect of the leaves proved to be greater.
Coriander has also been used as a folk remedy in Iran to treat anxiety and insomnia. While it’s long been used in Indian Medicine as a diuretic, as well as a carminative and digestive aid.
Lastly the essential oil produced from coriander has shown to have antimicrobial effects.
So it’s antioxidant, antibacterial, anti-diabetic, and antimicrobial - what more could you ask for?
Preparation -
I like cilantro in just about anything but some of my favorite ways to use it are in fresh salsa, guacamole, black bean soup, in grain salads like tabbouleh, in dal’s, in curries - especially spicy curries or coconut based curries - in chili, in cornbread, sprinkled over top of roasted potatoes or carrots, in lentil soup - or any soup - sprinkled over top of salad, in chutney, dressing’s, dip’s, and even on pasta. It’s great with lightly sauteed white beans, and goes pretty well with just about any Mexican, Latin American, Indian, Asian, North African, Mediterranean, or Tex-Mex style cuisine.
You can even make a holistic tea out of it by boiling the seeds - though I’ll be honest and say I have no idea what that might taste like.
There’s really so much you can do with cilantro that as long as you don’t have an aversion to it you should just start liberally using it in everything.
Tuesday, March 18, 2014
Peppermint Is The Spice of Life...
Did you know there are about 25 different species of mint? Peppermint is a natural hybrid cross between watermint and spearmint and it is by far one of my favorite things in life. It’s my favorite mint because it has the boldest flavor, rich and cooling with a subtle hint of pepper, and a powerful note of chlorophyll. Other mints such as spearmint are more subtle and mild tasting, though possibly more ‘cooling’ as well. For as long as I can remember I’ve loved the taste of peppermint. As a kid it was all about peppermint candy, and then as a young adult it became more about peppermint tea. Mint of any kind is not something I generally use much in my cooking unless I’m cooking something Middle Eastern, but I do drink vats of peppermint tea regularly! I have always preferred herbal infusions to actual tea, and peppermint is by far my favorite. Some people use it only when they have an upset stomach, or are feeling nauseous and while I do use it for medicinal purposes as well, I really don’t need any excuse to enjoy a hot, steaming mug of peppermint. I love it’s soothing flavor, it’s refreshing aftertaste, it’s calming properties and of course it’s great for what ails your stomach. Regardless of whether I’m feeling sick or in perfect health I’ll drink peppermint tea any day of the year, sometimes in mass quantity.
History/Cultivation
Mint is an ancient herb that’s been used since antiquity for it’s culinary, medicinal and aromatic properties. Though it’s now cultivated everywhere Mint’s origins lie in Europe, where it is honored in Greek Myth. As the story goes Mint was originally a nymph named Minthe who was so infatuated with Hades, that she wanted to seduce him. Hades who felt a rather mutual affection for the nymph may have gone for it too if not for his wife Persephone, who quickly intervened and out of jealousy and spite transformed Minthe into a plant. Though Hades was upset, he could not undo the spell, and so instead he decided to impart Minthe with the pungently sweet smell characteristic of mint, so that when she was walked upon in the garden her aroma would be a delight to the senses and she would not be utterly forgotten.
Interestingly it’s because of Mint’s characteristic smell that it’s become one of the more popular perfuming herbs throughout history. All around the world from Europe to India to the Middle East Mint has been used as a strewing herb to clear the air both in temples and in homes. Over the centuries mint has also come to symbolize hospitality, in ancient Greece mint leaves were rubbed over the dining tables to welcome guests, and in the Middle East mint tea is still offered to guests upon arrival. Mint was also commonly used in funerary rites in ancient Greece. It was even used medicinally by Native Americans before the arrival of European Settlers. Some archeological studies have dated it’s use back 10,000 years, which is pretty neat.
Health Benefits
Peppermint has a long tradition of medicinal use and has been commonly used to soothe upset stomach, nausea, vomiting, abdominal pain, bloating, indigestion and irritable bowel. An Italian study published in 2007 reported that 75% of patients who took peppermint oil capsuels for four weeks had major reductions in IBS symptoms compared with just 38% of those who just took a placebo. A similar 2010 study conducted in Iran found similar results, and a 2011 study showed that peppermint acts through a specific anti-pain channel called TRPM8 to reduce pain sensing fibers.
Additionally the German Commission E found that peppermint oil as well as peppermint leaf can be used internally as an antispasmodic in the upper gastrointestinal tract and bile ducts to treat IBS, catarrh of the respiratory tract, and inflammation of the oral mucosa. While externally peppermint oil has been used for myalgia and neuralgia. According to the German Commission E, Peppermint oil may also act as a carminative, cholagogue, antibacterial and secretolytic and has a cooling action.
Of course Peppermint may benefit more then just your gastrointestinal tract. Some resent studies have discovered that Perillyl alcohol - a phytonutrient plentiful in peppermint oil - has been shown to stop the growth of pancreatic, mammary, and liver tumors in animal studies. It has also been shown to protect against cancer formation in the colon, skin, and lungs. However these results have not yet been equally matched by human studies.
Peppermint oil has also been found to be antimicrobial which means it stops the growth of many different kinds of bacteria as well as inhibit the growth of certain types of fungus.
Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. Extracts of peppermint have also been shown to help relieve the nasal symptoms of colds related to allergy. Rosmarinic acid also has antioxidant abilities to neutralize free radicals and has been shown to block the productions of pro-inflammatory chemicals.
Some studies have even suggested that the aroma of Peppermint can increase memory and alertness.
On another note studies have also shown Peppermint to be a rich source of traditional nutrients such as manganese, copper, and vitamin C.
Preparation -
As I’ve said my favorite way to enjoy Peppermint is through a nice mug of tea. However if peppermint tea isn’t your thing you can simply minced the fresh leaves and add them into salads - the flavor of mint works particularly well with grain salads such as tabbouleh. You can use it in soups particularly Vietnamese or Asian soups - like Pho - or Middle Eastern Soups or Tagine’s. You can add it to fruit soups, raw soups, or cold summer soups for a bit of additional flavor and it’s cooling properties. It tastes great minced and mixed with fresh ripe tomatoes in a tomato salad or try it in gazpacho. It’s great tossed with fried or grilled cubes of eggplant, or try it in a homemade non-dairy yogurt sauce. Add it to fruit salad, pair it with fennel and oranges, throw it into smoothies or turn it into a dessert! Mint Chocolate pudding anyone?
However you decide to try it, just try it. Get creative and let me know what kind of combinations you come up with, I’d love to hear all about it.
May your life be rich in spice and as always Happy and Healthy Eating to you!
History/Cultivation
Mint is an ancient herb that’s been used since antiquity for it’s culinary, medicinal and aromatic properties. Though it’s now cultivated everywhere Mint’s origins lie in Europe, where it is honored in Greek Myth. As the story goes Mint was originally a nymph named Minthe who was so infatuated with Hades, that she wanted to seduce him. Hades who felt a rather mutual affection for the nymph may have gone for it too if not for his wife Persephone, who quickly intervened and out of jealousy and spite transformed Minthe into a plant. Though Hades was upset, he could not undo the spell, and so instead he decided to impart Minthe with the pungently sweet smell characteristic of mint, so that when she was walked upon in the garden her aroma would be a delight to the senses and she would not be utterly forgotten.
Interestingly it’s because of Mint’s characteristic smell that it’s become one of the more popular perfuming herbs throughout history. All around the world from Europe to India to the Middle East Mint has been used as a strewing herb to clear the air both in temples and in homes. Over the centuries mint has also come to symbolize hospitality, in ancient Greece mint leaves were rubbed over the dining tables to welcome guests, and in the Middle East mint tea is still offered to guests upon arrival. Mint was also commonly used in funerary rites in ancient Greece. It was even used medicinally by Native Americans before the arrival of European Settlers. Some archeological studies have dated it’s use back 10,000 years, which is pretty neat.
Health Benefits
Peppermint has a long tradition of medicinal use and has been commonly used to soothe upset stomach, nausea, vomiting, abdominal pain, bloating, indigestion and irritable bowel. An Italian study published in 2007 reported that 75% of patients who took peppermint oil capsuels for four weeks had major reductions in IBS symptoms compared with just 38% of those who just took a placebo. A similar 2010 study conducted in Iran found similar results, and a 2011 study showed that peppermint acts through a specific anti-pain channel called TRPM8 to reduce pain sensing fibers.
Additionally the German Commission E found that peppermint oil as well as peppermint leaf can be used internally as an antispasmodic in the upper gastrointestinal tract and bile ducts to treat IBS, catarrh of the respiratory tract, and inflammation of the oral mucosa. While externally peppermint oil has been used for myalgia and neuralgia. According to the German Commission E, Peppermint oil may also act as a carminative, cholagogue, antibacterial and secretolytic and has a cooling action.
Of course Peppermint may benefit more then just your gastrointestinal tract. Some resent studies have discovered that Perillyl alcohol - a phytonutrient plentiful in peppermint oil - has been shown to stop the growth of pancreatic, mammary, and liver tumors in animal studies. It has also been shown to protect against cancer formation in the colon, skin, and lungs. However these results have not yet been equally matched by human studies.
Peppermint oil has also been found to be antimicrobial which means it stops the growth of many different kinds of bacteria as well as inhibit the growth of certain types of fungus.
Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. Extracts of peppermint have also been shown to help relieve the nasal symptoms of colds related to allergy. Rosmarinic acid also has antioxidant abilities to neutralize free radicals and has been shown to block the productions of pro-inflammatory chemicals.
Some studies have even suggested that the aroma of Peppermint can increase memory and alertness.
On another note studies have also shown Peppermint to be a rich source of traditional nutrients such as manganese, copper, and vitamin C.
Preparation -
As I’ve said my favorite way to enjoy Peppermint is through a nice mug of tea. However if peppermint tea isn’t your thing you can simply minced the fresh leaves and add them into salads - the flavor of mint works particularly well with grain salads such as tabbouleh. You can use it in soups particularly Vietnamese or Asian soups - like Pho - or Middle Eastern Soups or Tagine’s. You can add it to fruit soups, raw soups, or cold summer soups for a bit of additional flavor and it’s cooling properties. It tastes great minced and mixed with fresh ripe tomatoes in a tomato salad or try it in gazpacho. It’s great tossed with fried or grilled cubes of eggplant, or try it in a homemade non-dairy yogurt sauce. Add it to fruit salad, pair it with fennel and oranges, throw it into smoothies or turn it into a dessert! Mint Chocolate pudding anyone?
However you decide to try it, just try it. Get creative and let me know what kind of combinations you come up with, I’d love to hear all about it.
May your life be rich in spice and as always Happy and Healthy Eating to you!
Friday, March 30, 2012
Cramp Bark - Natures Remedy for Menstrual Cramping...
Cramp Bark is phenomenal, it’s my new best friend, and here’s why...
If you’re a woman then you are probably all too familiar with the monthly cramping that comes with menstruation. Different studies have estimated that anywhere between 60-90% of all woman have experienced menstrual cramps at some point in their life. Though cramping is more commonly associated with younger woman - those in their teens and twenties - It can - and does - effect woman of every age and nationality. Though cramping during menstruation is also said to reduce with age, particularly over the age of forty, and particularly after a woman has given birth this too is not always the case.
Cramps - which are characterized by a dull, throbbing pain in the lower abdomen - can range from being mildly annoying to severe and in some cases even debilitating. It’s estimated that between 10-15% of woman experience cramps so severe it interferes with normal daily activities. Severe menstrual cramping is also the number one reason for short term absence of woman from school or work. Most woman also experience other symptoms associated with cramping and menstruation, the most common of which include radiating pain in the highs and lower back, nausea, vomiting, diarrhea, constipation, headache, dizziness, irritability and fatigue.
For me the pain has always been bad. Since I was twelve years old my cramps have always been awful and excruciating. Though I can’t recall ever missing school or work because of it, I’m often left feeling quite ill, and completely drained of life. I’ve been lucky enough to be spared such symptoms as dizziness, fainting and vomiting but all the other symptoms typically apply. On good months maybe only one or two extra symptoms might strike me, on bad months all of them might. No matter what I’ve done or tried in the past nothing has ever succeeded in bringing me relief. Except advil, during my period I practically live on it. Without it I’m a wreck. The pain tears through my abdomen leaving me feeling as though my guts are slowly and systematically being ripped out. It can get so excruciating that I’m barely capable of standing up straight, and move around as slow as a snail. The pain in my back is no better, it shoots through me like a bolt of lightning, and often feels as though someone is twisting a dull edged knife into the base of my spine. A lot of my ‘down time’ during those few days is spent whimpering and laying curled up in bed, waiting and hoping that the advil I just took will soon kick in.
This is not uncommon, most of the woman I know typically feel the same and also rely heavily on advil, ibuprofen or other chemical drugs during that time. However even though we have these chemical concoctions at our disposal they don’t always work. For one thing advil and other pills like it are usually only successful in masking the physical pain you experience from actual cramping. Very rarely do they actually help with any of the other symptoms that are associated with it. Fatigue, nausea, constipation, bloating, and irritability may sill leave you feeling a wreck. If that wasn’t bad enough a lot of people who take these drugs on a long term basis or very often, find that they eventually loose their potency and may end up not working at all. Other times you may be waiting for longer then the average 30 minutes for the pill to kick in, and then you might only have an hour or two of relief before it wares off again. One of the biggest problems however, and the most severe is the damage advil does to your stomach lining. Advil is a very harsh drug, and it wreaks absolute havoc on your system. It can absolutely destroy your stomach lining which in turn can give you other problems like ulcers, gastritis, indigestion, stomach pains and more. Your stomach lining can recover of course, but not if you continue to impair it with such things.
This happened to me two years ago or so. After years and years of relying on advil to save me I ended up with a ruined stomach lining and horrible stomach pain, and indigestion after every meal. I was told by my doctor that I couldn’t take any advil or ibuprofen or in fact any other over the counter medication except Tylenol for at least one year, until my stomach lining had recovered, and even then I should use such things sparingly. I had no choice but to obey, because the trouble and the pain that I was facing then was worse even then the cramps. How I got through that year without advil I simply can’t recall. I know it wasn’t through Tylenol which has never helped me much, but I think it had something to do with drinking a lot of really horrible herbal tea that tasted like celery and fennel, that produced only moderate results.
After the year was over, and my stomach lining had healed I went right back to advil, though I was more weary of it this time around, and used it more sparingly. I knew the dangers and the consequences of using it, and really didn’t want to put it back into my body, but felt as though I had little choice. Along with the advil I tried various teas and exercise in the times between dosages, none of which worked to any great extent.
Then I discovered Cramp Bark. I’ve learned a lot of really interesting and amazing things during my Holistic Health program so far, and this month we’ve been deeply studying herbs. It was amongst the pages of my textbook that I cam across this strange sounding herb, and I am absolutely thrilled to share with you what I’ve discovered so far.
Cramp Bark - I read - is native to North America and Europe where it grows in woodlands, thickets and hedges. It was a common Native American remedy taken by the Meskwaki people for cramps and muscle tension. It is considered an effective remedy for relieving any tense muscle whether smooth - as in the intestines and uterus - or striated - as in attached to the skeleton - and works very well to relax excessive contractions of the uterus. It’s also helpful in relieving back pain, and constipation.
Though this sounded promising, and I could feel myself getting excited by the idea of it I was still very skeptical. With cramps as bad as mine I just didn’t see how it could work. It seemed impossible. However being someone who deeply wants to rid my life of all unnecessary pharmaceutical medicine - particularly advil - I thought it was worth a try. Anything was worth trying!
So I went to my local heath store last week and bought a bottle of Cramp Bark tincture. Then I read everything about it including the textbook’s directions on how to use it. My textbook recommends you take 2 tsp 3-4 times per day. Since I generally begin cramping two days before I begin bleeding, and then the first two days after I begin bleeding - for a total of four days - I took my first 2 tsp on the morning of the two days before I knew my period was to start. I won’t lie, it tasted awful, and after the first stip I could barely gt it down. It’s probably one of the most vile things I’ve ever tasted but the honest truth is it worked!
Since I didn’t feel any cramping that day I decided it wasn’t necessary to take the full dose 3-4 times a day. Instead I took the full dose twice a day. Once In the morning and once in the evening. I did the same on the second day, and by the third day as expected my period began. In fact it happened so unceremoniously and without even a nanoseconds worth of pain that I never would have realized it had started at all had I not chosen that moment to go to the bathroom. On that first day of bleeding I did take the recommended dosage 4 times, because at various points in the day I would begin to feel a slight discomfort. Worried that it would turn into full blown cramps I didn’t want to mess around with only a half dose. On the second day of bleeding I didn’t take any Cramp Bark, I’d run out actually and yet I had no cramps at all. I always have cramps on the second day of bleeding and was fully prepared to return to the health store for another bottle of cramp bark but when the cramps didn’t come I decided not to bother.
While on the first day of bleeding I did feel some minor discomfort at various points in the day it was nothing compared to what I’m used to. It was mostly a dull sort of tension and not anything even resembling an actual contraction of cramp. It wasn’t in the least bit debilitating and it always went away after I engaged in a little hip moving exercise - hooping worked wonders!
The best and most amazing part was that in addition to not having any pain or cramping I also didn’t feel tired or fatigued. I was full of energy as though it were any other day. I didn’t feel nauseous, or constipated and didn’t experience any headaches or diarrhea. My back pain too was severely diminished, almost to the point that I wasn’t bothered at all, and I was in good spirits! Not irritable and annoyed. I was comfortable, content, happy and relaxed. I breezed through the days as though nothing was different at all. I’ve always told my husband that as far as my period is concerned I don’t care one way or the other about the bleeding. That doesn’t bother me, it’s the cramps that kill me and absolutely knock me on my ass, and it’s the other symptoms too. Without all that I felt truly wonderful.
Something else I noticed is that right after I would take the tincture I could feel it working almost immediately. Unlike advil and other chemical medications where you have to wait thirty minutes, this was fast acting. After only minutes I could feel a warm fuzzy feeling spreading through my abdomen. Kind of similar to the feeling you might have if you have one too many drinks at the holidays. After that it was as if I could actually feel the muscles of my abdomen and uterus relaxing, and it may sound strange but I felt as though my uterus was calmer, more open. I was absolutely amazed by this, because as I said I was so skeptical. As much as I wanted it to work, I didn’t believe for even a second that it would, and I surely didn’t believe that it would work so well.
So if the pains and discomforts of which I speak are familiar to you, and like me you’re searching for an alternate way to relieve your menstrual symptoms free of the aid of chemical medicine I urge you to give Cramp Bark a try. As I said before it tastes awful, really it’s just horrendous and to me tasted like bark flavored whisky but it is absolutely worth its weight in gold. I don’t care how bad it tastes, it worked for me, and I’m going to continue using it, because it’s far better then the alternative.
You can find Cramp Bark at health food stores, and some herbalists may also have it or you can always order it online from reliable herbal sellers and even Amazon. I personally buy the Herb Pharm Cramp Bark Tincture, it's about $9.99 for 1 ounce. You can get it online at Amazon, from Whole Foods, or Health Food stores. I've also read that the Full-Spectrum Cramp Bark by Swanson Premium is good, but haven't used it personally. Though i'm thinking about picking up a bottle because I like the idea of taking capsules better then I do tasting the awful tincture.
However - and this is important - please use caution, and consult your physician before using. Particularly if you’re on any kind of medication or suffering from any disease. I am not a medical doctor, I can't treat, diagnose, or prescribe anything to you. It is important that you do your own research, follow the proper recommendations and talk to your doctor, Naturopath, or herbalist if you have any questions or concerns. Also keep in mind that just because this worked wonders for me, doesn’t necessarily mean it will for you. Also, while cramp bark has not been found to cause any adverse side effects or reactions when taken at the recommended dosage, some people have reported symptoms of nausea, vomiting, and diarrhea when taking Cramp Bark in large doses. Large doses being 60 drops or more hourly. Cramp Bark should also not be taken by people who have a sensitivity to Aspirin.
Also keep in mind that Cramp Bark has been poorly researched by the Scientific Community, and so not all effects may be known. If you take it and experience severe adverse reaction you must discontinue use and consult your doctor before taking again. Cramp Bark should not be given to children and should not be taken by pregnant or nursing mothers. I have read - and have heard some personal accounts - that Cramp Bark can help with labor pains, but DO NOT take cramp bark when you are in labor unless you have the okay from your Doctor or Naturopath first!!! I cannot stress this enough.
If you do try it, let me know what you think and how it worked. I really hope this has been helpful I know I’m totally over the moon about it myself. As always happy and healthy living to you!
If you’re a woman then you are probably all too familiar with the monthly cramping that comes with menstruation. Different studies have estimated that anywhere between 60-90% of all woman have experienced menstrual cramps at some point in their life. Though cramping is more commonly associated with younger woman - those in their teens and twenties - It can - and does - effect woman of every age and nationality. Though cramping during menstruation is also said to reduce with age, particularly over the age of forty, and particularly after a woman has given birth this too is not always the case.
Cramps - which are characterized by a dull, throbbing pain in the lower abdomen - can range from being mildly annoying to severe and in some cases even debilitating. It’s estimated that between 10-15% of woman experience cramps so severe it interferes with normal daily activities. Severe menstrual cramping is also the number one reason for short term absence of woman from school or work. Most woman also experience other symptoms associated with cramping and menstruation, the most common of which include radiating pain in the highs and lower back, nausea, vomiting, diarrhea, constipation, headache, dizziness, irritability and fatigue.
For me the pain has always been bad. Since I was twelve years old my cramps have always been awful and excruciating. Though I can’t recall ever missing school or work because of it, I’m often left feeling quite ill, and completely drained of life. I’ve been lucky enough to be spared such symptoms as dizziness, fainting and vomiting but all the other symptoms typically apply. On good months maybe only one or two extra symptoms might strike me, on bad months all of them might. No matter what I’ve done or tried in the past nothing has ever succeeded in bringing me relief. Except advil, during my period I practically live on it. Without it I’m a wreck. The pain tears through my abdomen leaving me feeling as though my guts are slowly and systematically being ripped out. It can get so excruciating that I’m barely capable of standing up straight, and move around as slow as a snail. The pain in my back is no better, it shoots through me like a bolt of lightning, and often feels as though someone is twisting a dull edged knife into the base of my spine. A lot of my ‘down time’ during those few days is spent whimpering and laying curled up in bed, waiting and hoping that the advil I just took will soon kick in.
This is not uncommon, most of the woman I know typically feel the same and also rely heavily on advil, ibuprofen or other chemical drugs during that time. However even though we have these chemical concoctions at our disposal they don’t always work. For one thing advil and other pills like it are usually only successful in masking the physical pain you experience from actual cramping. Very rarely do they actually help with any of the other symptoms that are associated with it. Fatigue, nausea, constipation, bloating, and irritability may sill leave you feeling a wreck. If that wasn’t bad enough a lot of people who take these drugs on a long term basis or very often, find that they eventually loose their potency and may end up not working at all. Other times you may be waiting for longer then the average 30 minutes for the pill to kick in, and then you might only have an hour or two of relief before it wares off again. One of the biggest problems however, and the most severe is the damage advil does to your stomach lining. Advil is a very harsh drug, and it wreaks absolute havoc on your system. It can absolutely destroy your stomach lining which in turn can give you other problems like ulcers, gastritis, indigestion, stomach pains and more. Your stomach lining can recover of course, but not if you continue to impair it with such things.
This happened to me two years ago or so. After years and years of relying on advil to save me I ended up with a ruined stomach lining and horrible stomach pain, and indigestion after every meal. I was told by my doctor that I couldn’t take any advil or ibuprofen or in fact any other over the counter medication except Tylenol for at least one year, until my stomach lining had recovered, and even then I should use such things sparingly. I had no choice but to obey, because the trouble and the pain that I was facing then was worse even then the cramps. How I got through that year without advil I simply can’t recall. I know it wasn’t through Tylenol which has never helped me much, but I think it had something to do with drinking a lot of really horrible herbal tea that tasted like celery and fennel, that produced only moderate results.
After the year was over, and my stomach lining had healed I went right back to advil, though I was more weary of it this time around, and used it more sparingly. I knew the dangers and the consequences of using it, and really didn’t want to put it back into my body, but felt as though I had little choice. Along with the advil I tried various teas and exercise in the times between dosages, none of which worked to any great extent.
Then I discovered Cramp Bark. I’ve learned a lot of really interesting and amazing things during my Holistic Health program so far, and this month we’ve been deeply studying herbs. It was amongst the pages of my textbook that I cam across this strange sounding herb, and I am absolutely thrilled to share with you what I’ve discovered so far.
Cramp Bark - I read - is native to North America and Europe where it grows in woodlands, thickets and hedges. It was a common Native American remedy taken by the Meskwaki people for cramps and muscle tension. It is considered an effective remedy for relieving any tense muscle whether smooth - as in the intestines and uterus - or striated - as in attached to the skeleton - and works very well to relax excessive contractions of the uterus. It’s also helpful in relieving back pain, and constipation.
Though this sounded promising, and I could feel myself getting excited by the idea of it I was still very skeptical. With cramps as bad as mine I just didn’t see how it could work. It seemed impossible. However being someone who deeply wants to rid my life of all unnecessary pharmaceutical medicine - particularly advil - I thought it was worth a try. Anything was worth trying!
So I went to my local heath store last week and bought a bottle of Cramp Bark tincture. Then I read everything about it including the textbook’s directions on how to use it. My textbook recommends you take 2 tsp 3-4 times per day. Since I generally begin cramping two days before I begin bleeding, and then the first two days after I begin bleeding - for a total of four days - I took my first 2 tsp on the morning of the two days before I knew my period was to start. I won’t lie, it tasted awful, and after the first stip I could barely gt it down. It’s probably one of the most vile things I’ve ever tasted but the honest truth is it worked!
Since I didn’t feel any cramping that day I decided it wasn’t necessary to take the full dose 3-4 times a day. Instead I took the full dose twice a day. Once In the morning and once in the evening. I did the same on the second day, and by the third day as expected my period began. In fact it happened so unceremoniously and without even a nanoseconds worth of pain that I never would have realized it had started at all had I not chosen that moment to go to the bathroom. On that first day of bleeding I did take the recommended dosage 4 times, because at various points in the day I would begin to feel a slight discomfort. Worried that it would turn into full blown cramps I didn’t want to mess around with only a half dose. On the second day of bleeding I didn’t take any Cramp Bark, I’d run out actually and yet I had no cramps at all. I always have cramps on the second day of bleeding and was fully prepared to return to the health store for another bottle of cramp bark but when the cramps didn’t come I decided not to bother.
While on the first day of bleeding I did feel some minor discomfort at various points in the day it was nothing compared to what I’m used to. It was mostly a dull sort of tension and not anything even resembling an actual contraction of cramp. It wasn’t in the least bit debilitating and it always went away after I engaged in a little hip moving exercise - hooping worked wonders!
The best and most amazing part was that in addition to not having any pain or cramping I also didn’t feel tired or fatigued. I was full of energy as though it were any other day. I didn’t feel nauseous, or constipated and didn’t experience any headaches or diarrhea. My back pain too was severely diminished, almost to the point that I wasn’t bothered at all, and I was in good spirits! Not irritable and annoyed. I was comfortable, content, happy and relaxed. I breezed through the days as though nothing was different at all. I’ve always told my husband that as far as my period is concerned I don’t care one way or the other about the bleeding. That doesn’t bother me, it’s the cramps that kill me and absolutely knock me on my ass, and it’s the other symptoms too. Without all that I felt truly wonderful.
Something else I noticed is that right after I would take the tincture I could feel it working almost immediately. Unlike advil and other chemical medications where you have to wait thirty minutes, this was fast acting. After only minutes I could feel a warm fuzzy feeling spreading through my abdomen. Kind of similar to the feeling you might have if you have one too many drinks at the holidays. After that it was as if I could actually feel the muscles of my abdomen and uterus relaxing, and it may sound strange but I felt as though my uterus was calmer, more open. I was absolutely amazed by this, because as I said I was so skeptical. As much as I wanted it to work, I didn’t believe for even a second that it would, and I surely didn’t believe that it would work so well.
So if the pains and discomforts of which I speak are familiar to you, and like me you’re searching for an alternate way to relieve your menstrual symptoms free of the aid of chemical medicine I urge you to give Cramp Bark a try. As I said before it tastes awful, really it’s just horrendous and to me tasted like bark flavored whisky but it is absolutely worth its weight in gold. I don’t care how bad it tastes, it worked for me, and I’m going to continue using it, because it’s far better then the alternative.
You can find Cramp Bark at health food stores, and some herbalists may also have it or you can always order it online from reliable herbal sellers and even Amazon. I personally buy the Herb Pharm Cramp Bark Tincture, it's about $9.99 for 1 ounce. You can get it online at Amazon, from Whole Foods, or Health Food stores. I've also read that the Full-Spectrum Cramp Bark by Swanson Premium is good, but haven't used it personally. Though i'm thinking about picking up a bottle because I like the idea of taking capsules better then I do tasting the awful tincture.
However - and this is important - please use caution, and consult your physician before using. Particularly if you’re on any kind of medication or suffering from any disease. I am not a medical doctor, I can't treat, diagnose, or prescribe anything to you. It is important that you do your own research, follow the proper recommendations and talk to your doctor, Naturopath, or herbalist if you have any questions or concerns. Also keep in mind that just because this worked wonders for me, doesn’t necessarily mean it will for you. Also, while cramp bark has not been found to cause any adverse side effects or reactions when taken at the recommended dosage, some people have reported symptoms of nausea, vomiting, and diarrhea when taking Cramp Bark in large doses. Large doses being 60 drops or more hourly. Cramp Bark should also not be taken by people who have a sensitivity to Aspirin.
Also keep in mind that Cramp Bark has been poorly researched by the Scientific Community, and so not all effects may be known. If you take it and experience severe adverse reaction you must discontinue use and consult your doctor before taking again. Cramp Bark should not be given to children and should not be taken by pregnant or nursing mothers. I have read - and have heard some personal accounts - that Cramp Bark can help with labor pains, but DO NOT take cramp bark when you are in labor unless you have the okay from your Doctor or Naturopath first!!! I cannot stress this enough.
If you do try it, let me know what you think and how it worked. I really hope this has been helpful I know I’m totally over the moon about it myself. As always happy and healthy living to you!
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