Although Extracts, such as Essential oils, have been prepared from various plants for centuries, traditional herbalism has always combined herbs to modify effects, viewing the whole as greater than the parts.
Herbs in Modern Medicine~
The move to identify the individual active ingredients and use these as single drugs began in the 18th century, and many thousands are now known.
These chemicals display quite different properties from the original herbs.
Initially these drugs could only be obtained from plant extracts but later the chemical structures of many extracts were identified and the drugs are now made synthetically.
In the tradition from the use of crude plants to clinical pills, modern medicine has lost the art of combining herbs to modify toxicity and of using whole plants which themselves contain chemical ingredients that can reduce the risk of side effects.
Digitoxin from the Foxglove was developed by Dr. William Withering in 1775.
Morphine was isolated from a plant in 1803.
Acetylsalicylic acid was launched as Aspirin in 1899 by the Bayer company and is derived fro the bark of the Willow tree.
The common thread that one must notice between medicine and food from the earliest times is; they are one in the same. The serve a dual purpose...so, " let food be thy medicine and medicine be thy food." really has a powerful purpose.
Today's categorization of plants as herbs, vegetables, fruits, and even "weeds" is a recent invention.
To the 17th century cook, cabbage, carrots, and cucumbers were all "kitchen herbs" just as marigolds or marjoram were. We often forget, too, that the active constituents, such as alkaloids or saponins, in "herbs" are not confined to the plants we label as such: fruits and vegetables can also be therapeutic, or, in excess, damaging.
Past centuries have classified foods by temperature or taste, matched to the body's need to maintain balance.
So, through all the centuries, all the tribes of people, all the different belief's and practices....they are all saying the same thing, just in a different language and action.
And, the one connection that pulls all the teachings together is the truth that our body works on a fine tuned system, designed to need very specific foods, foods that serve as medicine as well as energy in order to maintain the balance.
When we eat in season we are eating as close to the Hot, dry, damp, cold system as we were meant to.
Onions, garlic, seeds, almonds, cinnamon, bell peppers, and ginger ( other nuts ) the Hot classification.
Asparagus, parsley, honey, millet...Dry
Grapes, radishes, oatmeal, barley, eggplant, tangerines, sprouts...Damp
Lettuce, chicory, greens, watermelon, tomato, chestnuts...Cold
The six taste of foods for balance are:
Sweet...sweet potatoes, rice, cashew nuts
Sour...lemon, spinach, cranberry
Salty...mineral salts and seaweed
Pungent...horseradish, basil and cloves
Bitter...endive, turmeric, artichoke
Astringent...sage, bilberry and dried strawberry leaves
A balance of these food classifications are a must if one is maintain good health.
If you notice, dairy isn't part of the balancing foods from the earliest centuries.
All evidence points to the fact that dairy is one of the most negative foods we can consume.
Lean meats, fresh vegetables, a moderate amount of fruits and nuts is all we need to be in balance...all else is a "side dish."
Questions are more than welcome.
I hope you do your own research and find a "balanced " menu that will bring you good health and long life.
I've so enjoyed this week and look forward to the next project...anyone have a suggestion ?
Thanksgiving was Joyful at our house...hope yours was also~
Bea Kunz
