Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 You mean amla contain oil? Mostly cooked with oil.angllorens <angllorens wrote: hello. does anyone know of a reputable place to purchase organic amla oil?thanks for any replies. angela Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Shelia: How do we get it? Anne -------------- Original message ---------------------- " SHEILA ANDERSON-LEWIS " <ladyspirithawk > Herbs, Acupuncture, Theory, Case StudiesCan anyone tell me what are the main > benefits of AMLA? I know of a lady in India that has been taking it for over 40 > years and looks the same now at 90 as she looked at 50, and is in very good > health. She claims the AMLA herb is responsible. > > Sheila Anderson-Lewis, RN > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Anne, Amla is 1/3 of an Ayurvedic formula called Triphala. The other two herbs are Harada and Bihara. Amla supplements qi and blood, is sour and astringent and cooling, sort of like a cross between wu wei zi, bai shao yao and shan zha. Here's a link to a site of Michael Tierra where he speaks about Triphala: http://www.planetherbs.com/articles/triphala.html All the best, Yehuda anne.crowley wrote: Shelia: How do we get it? Anne -------------- Original message ---------------------- " SHEILA ANDERSON-LEWIS " <ladyspirithawk > Herbs, Acupuncture, Theory, Case StudiesCan anyone tell me what are the main > benefits of AMLA? I know of a lady in India that has been taking it for over 40 > years and looks the same now at 90 as she looked at 50, and is in very good > health. She claims the AMLA herb is responsible. > > Sheila Anderson-Lewis, RN > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Alma is an ayuvedic herb/fruit dont' know much about it. Bob www.acuherbals.com SHEILA ANDERSON-LEWIS <ladyspirithawk wrote: Herbs, Acupuncture, Theory, Case StudiesCan anyone tell me what are the main benefits of AMLA? I know of a lady in India that has been taking it for over 40 years and looks the same now at 90 as she looked at 50, and is in very good health. She claims the AMLA herb is responsible. Sheila Anderson-Lewis, RN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 Is this something that should not be recommended to someone who does not have digestive/constipative problems? Or would its nourishing aspects be helpful anyway for someone with no such problems? Pat ________________________________ Chinese Medicine Chinese Medicine On Behalf Of yehuda frischman Tuesday, January 30, 2007 1:57 AM Chinese Medicine Re: AMLA Anne, Amla is 1/3 of an Ayurvedic formula called Triphala. The other two herbs are Harada and Bihara. Amla supplements qi and blood, is sour and astringent and cooling, sort of like a cross between wu wei zi, bai shao yao and shan zha. Here's a link to a site of Michael Tierra where he speaks about Triphala: http://www.planetherbs.com/articles/triphala.html <http://www.planetherbs.com/articles/triphala.html> All the best, Yehuda anne.crowley <anne.crowley%40comcast.net> wrote: Shelia: How do we get it? Anne -------------- Original message ---------------------- " SHEILA ANDERSON-LEWIS " <ladyspirithawk <ladyspirithawk%40ec.rr.com> > > Herbs, Acupuncture, Theory, Case StudiesCan anyone tell me what are the main > benefits of AMLA? I know of a lady in India that has been taking it for over 40 > years and looks the same now at 90 as she looked at 50, and is in very good > health. She claims the AMLA herb is responsible. > > Sheila Anderson-Lewis, RN > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 As far as I know, unless you're an ayurvedic practitioner and you know your dosha (constitutional type), stick to triphala (the combination of three herbs), which is tri-doshic (good for all types) and can benefit the digestive, immune and nervous systems. I've been told that this combination is the most revered herbal formula in all Ayurvedic practice, as well as containing haritaki (*Terminalia chebula) *, which is what the medicine buddha holds in Tibetan thanka paintings. In Chinese herbalism, haritaki is known as " he zi " in the astringent category. Funny that the Chinese do not revere this herb as much as the Tibetans and Indians. It's interesting to see the common usage between Ayurvedic herbs and Chinese herbs, since Silk Road days. I've taken triphala in powder form, which is extremely bitter. It tastes better with a little honey. You can get some from Vasant Lad's school/ herbal company at the Ayurvedic Institute: http://www.ayurveda.com/products/pre_package_herbs.html I've been told that there is a special processing that is done to make triphala, so one should not just buy the three herbs and mix them together, even if you have the correct proportions. Hope this is useful. On 1/30/07, Ethridge, Pat <pat.ethridge wrote: > > Is this something that should not be recommended to someone who does not > have digestive/constipative problems? Or would its nourishing aspects > be helpful anyway for someone with no such problems? > > Pat > > ________________________________ > > . __,_ > -- 'Freedom from the desire for an answer is essential to the understanding of a problem.' Jiddu Krishnamurti Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 John, I am curious about your experience with Triphala. Did you notice any effect? I find it odd the difference between the Vedic/Tibetan with Chinese, but also with American herbalism as well. One could spend their entire life studying this and it would be a life well spent. Tymothy Chinese Medicine , " " <johnkokko wrote: > > As far as I know, unless you're an ayurvedic practitioner and you know your > dosha (constitutional type), > stick to triphala (the combination of three herbs), which is tri-doshic > (good for all types) and can benefit the digestive, immune and nervous > systems. > > I've been told that this combination is the most revered herbal formula in > all Ayurvedic practice, as well as containing haritaki (*Terminalia chebula) > *, which is what the medicine buddha holds in Tibetan thanka paintings. > In Chinese herbalism, haritaki is known as " he zi " in the astringent > category. > Funny that the Chinese do not revere this herb as much as the Tibetans and > Indians. > It's interesting to see the common usage between Ayurvedic herbs and Chinese > herbs, since Silk Road days. > > I've taken triphala in powder form, which is extremely bitter. It tastes > better with a little honey. > You can get some from Vasant Lad's school/ herbal company at the Ayurvedic > Institute: > http://www.ayurveda.com/products/pre_package_herbs.html > > I've been told that there is a special processing that is done to make > triphala, so one should not just buy the three herbs and mix them together, > even if you have the correct proportions. > > Hope this is useful. > > On 1/30/07, Ethridge, Pat <pat.ethridge wrote: > > > > Is this something that should not be recommended to someone who does not > > have digestive/constipative problems? Or would its nourishing aspects > > be helpful anyway for someone with no such problems? > > > > Pat > > > > ________________________________ > > > > . __,_ > > > > -- > 'Freedom from the desire for an answer is essential to the understanding of > a problem.' > > Jiddu Krishnamurti > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 Hi Tymothy, My experience with Triphala is one straight month of 1 heaping teaspoon of triphala powder mixed into hot water with honey. I had regular bowel movements, which I always have had and a strange clarity of mind almost like there was more light in the photo with little sparkles in the periphery (not trails). Otherwise, I didn't get any super insights, but I felt balanced and lighter. Why did I not continue taking it? 1. inconsistency 2. experimented with another combination of herbs 3. the combination wasn't as beneficial for me as other herbal formulas I've communed with 4. ran out of the stock I had and didn't get around to getting more. 5. this is the big one... didn't taste all that great, I'm a bit of a sweet tooth. I'm not sure if steeping it in a double ginseng cooker for a few hours will improve the taste or not. Using a double ginseng cooker worked for ling zhi (reishi). Retaining the volatile oils makes it sweeter. (soul of the herb?) This has been my favorite herb so far. The first time I cooked it for 3 hours after slicing it into a double ginseng cooker, it compelled me to sit and meditate and open up the du and ren channels (microcosmic orbit) My spine was straightened and lengthened and strengthened up towards " heaven " The second time it was in me, a couple days later, I was in meditation and felt thousands of years old. After seeing the effects of a few months, I noticed that life was moving easier for me, the right people were crossing my path and I was walking my own path treading softer. If you think this sounds fantastical, try whole sliced reishi in a double ginseng cooker! Of course, I haven't been consistent with even this amazing herb. It's been a year since I've had it this way. Why? Because it takes quite a bit of work to cook it this way all the time. Now, I have a 1 year old to take care of. Ling zhi doesn't taste half as good cooked outside of the double ginseng cooker and I've noticed that the effects aren't half as good if just put into a formula with other herbs or just taken as a capsule. Anyway, this has been my experience, maybe someone who has taken triphala for years can give you another story. Thanks, kokko. On 1/31/07, miracles28 <jellyphish wrote: > > John, > I am curious about your experience with Triphala. Did you notice any > effect? I find it odd the difference between the Vedic/Tibetan with > Chinese, but also with American herbalism as well. One could spend > their entire life studying this and it would be a life well spent. > Tymothy > > --- In Chinese Medicine <Chinese Medicine%40yaho\ ogroups.com>, > " " > > <johnkokko wrote: > > > > As far as I know, unless you're an ayurvedic practitioner and you > know your > > dosha (constitutional type), > > stick to triphala (the combination of three herbs), which is tri-doshic > > (good for all types) and can benefit the digestive, immune and nervous > > systems. > > > > I've been told that this combination is the most revered herbal > formula in > > all Ayurvedic practice, as well as containing haritaki (*Terminalia > chebula) > > *, which is what the medicine buddha holds in Tibetan thanka paintings. > > In Chinese herbalism, haritaki is known as " he zi " in the astringent > > category. > > Funny that the Chinese do not revere this herb as much as the > Tibetans and > > Indians. > > It's interesting to see the common usage between Ayurvedic herbs and > Chinese > > herbs, since Silk Road days. > > > > I've taken triphala in powder form, which is extremely bitter. It > tastes > > better with a little honey. > > You can get some from Vasant Lad's school/ herbal company at the > Ayurvedic > > Institute: > > http://www.ayurveda.com/products/pre_package_herbs.html > > > > I've been told that there is a special processing that is done to make > > triphala, so one should not just buy the three herbs and mix them > together, > > even if you have the correct proportions. > > > > Hope this is useful. > > > > On 1/30/07, Ethridge, Pat <pat.ethridge wrote: > > > > > > Is this something that should not be recommended to someone who > does not > > > have digestive/constipative problems? Or would its nourishing aspects > > > be helpful anyway for someone with no such problems? > > > > > > Pat > > > > > > ________________________________ > > > > > > . __,_ > > > > > > > -- > > 'Freedom from the desire for an answer is essential to the > understanding of > > a problem.' > > > > Jiddu Krishnamurti > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2007 Report Share Posted January 31, 2007 John, et al: An employee at a health food store gave me this herb Triphala, I beleive by Planatary Times (sp?). I just remember doublling over with stomach cramps after taking it. I became gun shy of it . Is the AMLA milder? Anne -------------- Original message ---------------------- " " <johnkokko > Hi Tymothy, > My experience with Triphala is one straight month of 1 heaping teaspoon of > triphala powder mixed into hot water with honey. I had regular bowel > movements, which I always have had > and a strange clarity of mind almost like there was more light in the photo > with little sparkles in the periphery (not trails). Otherwise, I didn't get > any super insights, but I felt balanced and lighter. > Why did I not continue taking it? > 1. inconsistency > 2. experimented with another combination of herbs > 3. the combination wasn't as beneficial for me as other herbal formulas > I've communed with > 4. ran out of the stock I had and didn't get around to getting more. > 5. this is the big one... didn't taste all that great, I'm a bit of a sweet > tooth. > > I'm not sure if steeping it in a double ginseng cooker for a few hours will > improve the taste or not. > Using a double ginseng cooker worked for ling zhi (reishi). > Retaining the volatile oils makes it sweeter. (soul of the herb?) > This has been my favorite herb so far. > The first time I cooked it for 3 hours after slicing it into a double > ginseng cooker, > it compelled me to sit and meditate and open up the du and ren channels > (microcosmic orbit) > My spine was straightened and lengthened and strengthened up towards > " heaven " > The second time it was in me, a couple days later, > I was in meditation and felt thousands of years old. > After seeing the effects of a few months, I noticed that life was moving > easier for me, > the right people were crossing my path and I was walking my own path > treading softer. > > If you think this sounds fantastical, try whole sliced reishi in a double > ginseng cooker! > > Of course, I haven't been consistent with even this amazing herb. > It's been a year since I've had it this way. > Why? Because it takes quite a bit of work to cook it this way all the time. > Now, I have a 1 year old to take care of. > Ling zhi doesn't taste half as good cooked outside of the double ginseng > cooker > and I've noticed that the effects aren't half as good if just put into a > formula with other herbs > or just taken as a capsule. > > Anyway, this has been my experience, maybe someone who has taken triphala > for years can give you another story. Thanks, kokko. > > > On 1/31/07, miracles28 <jellyphish wrote: > > > > John, > > I am curious about your experience with Triphala. Did you notice any > > effect? I find it odd the difference between the Vedic/Tibetan with > > Chinese, but also with American herbalism as well. One could spend > > their entire life studying this and it would be a life well spent. > > Tymothy > > > > --- In > Chinese Medicine <Chinese Medicine%40yaho > ogroups.com>, > > " " > > > > <johnkokko wrote: > > > > > > As far as I know, unless you're an ayurvedic practitioner and you > > know your > > > dosha (constitutional type), > > > stick to triphala (the combination of three herbs), which is tri-doshic > > > (good for all types) and can benefit the digestive, immune and nervous > > > systems. > > > > > > I've been told that this combination is the most revered herbal > > formula in > > > all Ayurvedic practice, as well as containing haritaki (*Terminalia > > chebula) > > > *, which is what the medicine buddha holds in Tibetan thanka paintings. > > > In Chinese herbalism, haritaki is known as " he zi " in the astringent > > > category. > > > Funny that the Chinese do not revere this herb as much as the > > Tibetans and > > > Indians. > > > It's interesting to see the common usage between Ayurvedic herbs and > > Chinese > > > herbs, since Silk Road days. > > > > > > I've taken triphala in powder form, which is extremely bitter. It > > tastes > > > better with a little honey. > > > You can get some from Vasant Lad's school/ herbal company at the > > Ayurvedic > > > Institute: > > > http://www.ayurveda.com/products/pre_package_herbs.html > > > > > > I've been told that there is a special processing that is done to make > > > triphala, so one should not just buy the three herbs and mix them > > together, > > > even if you have the correct proportions. > > > > > > Hope this is useful. > > > > > > On 1/30/07, Ethridge, Pat <pat.ethridge wrote: > > > > > > > > Is this something that should not be recommended to someone who > > does not > > > > have digestive/constipative problems? Or would its nourishing aspects > > > > be helpful anyway for someone with no such problems? > > > > > > > > Pat > > > > > > > > ________________________________ > > > > > > > > . __,_ > > > > > > > > > > -- > > > 'Freedom from the desire for an answer is essential to the > > understanding of > > > a problem.' > > > > > > Jiddu Krishnamurti > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2007 Report Share Posted February 1, 2007 Kokko, Thanks for the info. I have always been a bit shy of Reishi simply because it looks like i should be! Seriously, i have boiled up some nasty stuff in my day (as we all should!), but that big weird red blob of fungus is just daunting, and yes i was actually afraid of the taste (now i know the chinese herb police are going to get me!). I double boil everything, so after your recommendation, i'll give it a try. Though maybe three hours will be the start...I have such an interest in herbs that are in the mainstream now (esp in china) but not in traditional use, Reishi is definitely one of them. Cheers, Tym Chinese Medicine , " " <johnkokko wrote: > > Hi Tymothy, > My experience with Triphala is one straight month of 1 heaping teaspoon of > triphala powder mixed into hot water with honey. I had regular bowel > movements, which I always have had > and a strange clarity of mind almost like there was more light in the photo > with little sparkles in the periphery (not trails). Otherwise, I didn't get > any super insights, but I felt balanced and lighter. > Why did I not continue taking it? > 1. inconsistency > 2. experimented with another combination of herbs > 3. the combination wasn't as beneficial for me as other herbal formulas > I've communed with > 4. ran out of the stock I had and didn't get around to getting more. > 5. this is the big one... didn't taste all that great, I'm a bit of a sweet > tooth. > > I'm not sure if steeping it in a double ginseng cooker for a few hours will > improve the taste or not. > Using a double ginseng cooker worked for ling zhi (reishi). > Retaining the volatile oils makes it sweeter. (soul of the herb?) > This has been my favorite herb so far. > The first time I cooked it for 3 hours after slicing it into a double > ginseng cooker, > it compelled me to sit and meditate and open up the du and ren channels > (microcosmic orbit) > My spine was straightened and lengthened and strengthened up towards > " heaven " > The second time it was in me, a couple days later, > I was in meditation and felt thousands of years old. > After seeing the effects of a few months, I noticed that life was moving > easier for me, > the right people were crossing my path and I was walking my own path > treading softer. > > If you think this sounds fantastical, try whole sliced reishi in a double > ginseng cooker! > > Of course, I haven't been consistent with even this amazing herb. > It's been a year since I've had it this way. > Why? Because it takes quite a bit of work to cook it this way all the time. > Now, I have a 1 year old to take care of. > Ling zhi doesn't taste half as good cooked outside of the double ginseng > cooker > and I've noticed that the effects aren't half as good if just put into a > formula with other herbs > or just taken as a capsule. > > Anyway, this has been my experience, maybe someone who has taken triphala > for years can give you another story. Thanks, kokko. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 Anne, I have no experience of taking amla alone, in isolation of the triphala formula. Triphala may contain certain alkaloids (nitrogen containing compounds with strong effects on the psycho-somatic body) that are bitter and may be 'cold for the stomach' ? I know that some strong herbs, such as huang lian (berberine), a close relative of 'goldenseal' - antibiotic activity, which can create that kind of keeling over reflex also; and can also induce diarrhea and gas etc. Did you take it with cold/ cool water or warm/hot water? Would adding some ginger help? Green tea can also make the stomach cramp, because it is cold on the stomach, especially on an empty stomach. Adding toasted rice (genmai cha) or roasting / pan-frying (wulong cha) helps warm it up a bit. Interestingly, both green tea and goldenseal are used in toothpaste today to reduce inflammation in gums (cold on stomach channel) Thanks. k. On 1/31/07, anne.crowley <anne.crowley wrote: > > John, et al: > > An employee at a health food store gave me this herb Triphala, I beleive > by Planatary Times (sp?). I just remember doublling over with stomach cramps > after taking it. I became gun shy of it . Is the AMLA milder? > > Anne > > -------------- Original message ---------------------- > " " <johnkokko <johnkokko%40gmail.com>> > > Hi Tymothy, > > My experience with Triphala is one straight month of 1 heaping teaspoon > of > > triphala powder mixed into hot water with honey. I had regular bowel > > movements, which I always have had > > and a strange clarity of mind almost like there was more light in the > photo > > with little sparkles in the periphery (not trails). Otherwise, I didn't > get > > any super insights, but I felt balanced and lighter. > > Why did I not continue taking it? > > 1. inconsistency > > 2. experimented with another combination of herbs > > 3. the combination wasn't as beneficial for me as other herbal formulas > > I've communed with > > 4. ran out of the stock I had and didn't get around to getting more. > > 5. this is the big one... didn't taste all that great, I'm a bit of a > sweet > > tooth. > > > > I'm not sure if steeping it in a double ginseng cooker for a few hours > will > > improve the taste or not. > > Using a double ginseng cooker worked for ling zhi (reishi). > > Retaining the volatile oils makes it sweeter. (soul of the herb?) > > This has been my favorite herb so far. > > The first time I cooked it for 3 hours after slicing it into a double > > ginseng cooker, > > it compelled me to sit and meditate and open up the du and ren channels > > (microcosmic orbit) > > My spine was straightened and lengthened and strengthened up towards > > " heaven " > > The second time it was in me, a couple days later, > > I was in meditation and felt thousands of years old. > > After seeing the effects of a few months, I noticed that life was moving > > easier for me, > > the right people were crossing my path and I was walking my own path > > treading softer. > > > > If you think this sounds fantastical, try whole sliced reishi in a > double > > ginseng cooker! > > > > Of course, I haven't been consistent with even this amazing herb. > > It's been a year since I've had it this way. > > Why? Because it takes quite a bit of work to cook it this way all the > time. > > Now, I have a 1 year old to take care of. > > Ling zhi doesn't taste half as good cooked outside of the double ginseng > > cooker > > and I've noticed that the effects aren't half as good if just put into a > > formula with other herbs > > or just taken as a capsule. > > > > Anyway, this has been my experience, maybe someone who has taken > triphala > > for years can give you another story. Thanks, kokko. > > > > > > On 1/31/07, miracles28 <jellyphish<jellyphish%40fastmail.fm>> > wrote: > > > > > > John, > > > I am curious about your experience with Triphala. Did you notice any > > > effect? I find it odd the difference between the Vedic/Tibetan with > > > Chinese, but also with American herbalism as well. One could spend > > > their entire life studying this and it would be a life well spent. > > > Tymothy > > > > > > --- In > > Chinese Medicine <Chinese Medicine%40yaho\ ogroups.com> > <Chinese Medicine%40yaho > > ogroups.com>, > > > " " > > > > > > <johnkokko wrote: > > > > > > > > As far as I know, unless you're an ayurvedic practitioner and you > > > know your > > > > dosha (constitutional type), > > > > stick to triphala (the combination of three herbs), which is > tri-doshic > > > > (good for all types) and can benefit the digestive, immune and > nervous > > > > systems. > > > > > > > > I've been told that this combination is the most revered herbal > > > formula in > > > > all Ayurvedic practice, as well as containing haritaki (*Terminalia > > > chebula) > > > > *, which is what the medicine buddha holds in Tibetan thanka > paintings. > > > > In Chinese herbalism, haritaki is known as " he zi " in the astringent > > > > category. > > > > Funny that the Chinese do not revere this herb as much as the > > > Tibetans and > > > > Indians. > > > > It's interesting to see the common usage between Ayurvedic herbs and > > > Chinese > > > > herbs, since Silk Road days. > > > > > > > > I've taken triphala in powder form, which is extremely bitter. It > > > tastes > > > > better with a little honey. > > > > You can get some from Vasant Lad's school/ herbal company at the > > > Ayurvedic > > > > Institute: > > > > http://www.ayurveda.com/products/pre_package_herbs.html > > > > > > > > I've been told that there is a special processing that is done to > make > > > > triphala, so one should not just buy the three herbs and mix them > > > together, > > > > even if you have the correct proportions. > > > > > > > > Hope this is useful. > > > > > > > > On 1/30/07, Ethridge, Pat <pat.ethridge wrote: > > > > > > > > > > Is this something that should not be recommended to someone who > > > does not > > > > > have digestive/constipative problems? Or would its nourishing > aspects > > > > > be helpful anyway for someone with no such problems? > > > > > > > > > > Pat > > > > > > > > > > ________________________________ > > > > > > > > > > . __,_ > > > > > > > > > > > > > -- > > > > 'Freedom from the desire for an answer is essential to the > > > understanding of > > > > a problem.' > > > > > > > > Jiddu Krishnamurti > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 Hi Tym, Yes, I share that enthusiasm for cultivating relationships with the plant/fungi/animal kingdoms. Following the mythical master: Shen nong, tasting, touching, smelling, dreaming, growing with them in gardens and in the wild. This is our humble and hopeful path. When I watch those old kungfu movies and DaeJangGeum (Korean series about cooking and Traditional Korean/ Chinese medicine), the doctors always knew how to grow and harvest and process the medicine that they prescribed. Wow! that would be great. Today, we're lucky if we know what a good root of dang shen looks like. There's an organic grower of Chinese herbs in the Petaluma , California area named Peggy Shaeffer. She's part of an herbal consortium of organic growers of Chinese herbs. Her herbs have qi bouncing off of them , just a bit more expensive. Over time though, with patronage, the prices will come down. She also sells herb saplings. What are your favorite allies? On 1/31/07, miracles28 <jellyphish wrote: > > Kokko, > Thanks for the info. I have always been a bit shy of Reishi simply > because it looks like i should be! Seriously, i have boiled up some > nasty stuff in my day (as we all should!), but that big weird red blob > of fungus is just daunting, and yes i was actually afraid of the taste > (now i know the chinese herb police are going to get me!). I double > boil everything, so after your recommendation, i'll give it a try. > Though maybe three hours will be the start...I have such an interest > in herbs that are in the mainstream now (esp in china) but not in > traditional use, Reishi is definitely one of them. > Cheers, Tym > > --- In Chinese Medicine <Chinese Medicine%40yaho\ ogroups.com>, > " " > <johnkokko wrote: > > > > Hi Tymothy, > > My experience with Triphala is one straight month of 1 heaping > teaspoon of > > triphala powder mixed into hot water with honey. I had regular bowel > > movements, which I always have had > > and a strange clarity of mind almost like there was more light in > the photo > > with little sparkles in the periphery (not trails). Otherwise, I > didn't get > > any super insights, but I felt balanced and lighter. > > Why did I not continue taking it? > > 1. inconsistency > > 2. experimented with another combination of herbs > > 3. the combination wasn't as beneficial for me as other herbal formulas > > I've communed with > > 4. ran out of the stock I had and didn't get around to getting more. > > 5. this is the big one... didn't taste all that great, I'm a bit of > a sweet > > tooth. > > > > I'm not sure if steeping it in a double ginseng cooker for a few > hours will > > improve the taste or not. > > Using a double ginseng cooker worked for ling zhi (reishi). > > Retaining the volatile oils makes it sweeter. (soul of the herb?) > > This has been my favorite herb so far. > > The first time I cooked it for 3 hours after slicing it into a double > > ginseng cooker, > > it compelled me to sit and meditate and open up the du and ren channels > > (microcosmic orbit) > > My spine was straightened and lengthened and strengthened up towards > > " heaven " > > The second time it was in me, a couple days later, > > I was in meditation and felt thousands of years old. > > After seeing the effects of a few months, I noticed that life was > moving > > easier for me, > > the right people were crossing my path and I was walking my own path > > treading softer. > > > > If you think this sounds fantastical, try whole sliced reishi in a > double > > ginseng cooker! > > > > Of course, I haven't been consistent with even this amazing herb. > > It's been a year since I've had it this way. > > Why? Because it takes quite a bit of work to cook it this way all > the time. > > Now, I have a 1 year old to take care of. > > Ling zhi doesn't taste half as good cooked outside of the double ginseng > > cooker > > and I've noticed that the effects aren't half as good if just put into a > > formula with other herbs > > or just taken as a capsule. > > > > Anyway, this has been my experience, maybe someone who has taken > triphala > > for years can give you another story. Thanks, kokko. > > > > > -- 'Freedom from the desire for an answer is essential to the understanding of a problem.' Jiddu Krishnamurti Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 John, I recently acquired an herbs cd that has pictures of our herbs actually growing. What was so remarkable to me was that as i was looking at the pictures i realised exactly what you said, i only know these herbs as these dried up " things " (for lack of a better word). I do know Peggy, she is a wonderful resource (i would actually intern with her if she wasn't so far from me), and yes there is movement towards more sustainable practice within the growing of the medicines, but i still worry about the quality of the herbs from China. Primarily in the use of fertilisers and the quality of chinese water in particular (of course there is the continual worry over adulterants in non-GMP patents as well, but that's another conversation). Jeffrey Yuen gave this great presentation on Plants and Spirituality, if you have access to that talk (there is a transcript of it), it's really a wonderful perspective, much in line with what we know of Shen Nong, it is about allies...and to answer your question, right now i would say my favorite ally would be Ren Shen, i know this sounds like what any herbalist would say, but you know, i don't know that many of us that actually have developed a relationship with the King of Herbs...it's really just remarkable (and to grow, well there's an investment!). Be well, Tymothy Chinese Medicine , " " <johnkokko wrote: > > Hi Tym, > Yes, I share that enthusiasm for cultivating relationships with the > plant/fungi/animal kingdoms. > Following the mythical master: Shen nong, tasting, touching, smelling, > dreaming, growing with them in gardens and in the wild. This is our humble > and hopeful path. > > When I watch those old kungfu movies and DaeJangGeum (Korean series about > cooking and Traditional Korean/ Chinese medicine), the doctors always knew > how to grow and harvest and process the medicine that they prescribed. Wow! > that would be great. Today, we're lucky if we know what a good root of dang > shen looks like. > > There's an organic grower of Chinese herbs in the Petaluma , California area > named Peggy Shaeffer. > She's part of an herbal consortium of organic growers of Chinese herbs. > Her herbs have qi bouncing off of them , just a bit more expensive. Over > time though, with patronage, the prices will come down. She also sells herb > saplings. > > What are your favorite allies? > > > On 1/31/07, miracles28 <jellyphish wrote: > > > > Kokko, > > Thanks for the info. I have always been a bit shy of Reishi simply > > because it looks like i should be! Seriously, i have boiled up some > > nasty stuff in my day (as we all should!), but that big weird red blob > > of fungus is just daunting, and yes i was actually afraid of the taste > > (now i know the chinese herb police are going to get me!). I double > > boil everything, so after your recommendation, i'll give it a try. > > Though maybe three hours will be the start...I have such an interest > > in herbs that are in the mainstream now (esp in china) but not in > > traditional use, Reishi is definitely one of them. > > Cheers, Tym > > > > --- In Chinese Medicine <Chinese Medicine%40yaho\ ogroups.com>, > > " " > > <johnkokko@> wrote: > > > > > > Hi Tymothy, > > > My experience with Triphala is one straight month of 1 heaping > > teaspoon of > > > triphala powder mixed into hot water with honey. I had regular bowel > > > movements, which I always have had > > > and a strange clarity of mind almost like there was more light in > > the photo > > > with little sparkles in the periphery (not trails). Otherwise, I > > didn't get > > > any super insights, but I felt balanced and lighter. > > > Why did I not continue taking it? > > > 1. inconsistency > > > 2. experimented with another combination of herbs > > > 3. the combination wasn't as beneficial for me as other herbal formulas > > > I've communed with > > > 4. ran out of the stock I had and didn't get around to getting more. > > > 5. this is the big one... didn't taste all that great, I'm a bit of > > a sweet > > > tooth. > > > > > > I'm not sure if steeping it in a double ginseng cooker for a few > > hours will > > > improve the taste or not. > > > Using a double ginseng cooker worked for ling zhi (reishi). > > > Retaining the volatile oils makes it sweeter. (soul of the herb?) > > > This has been my favorite herb so far. > > > The first time I cooked it for 3 hours after slicing it into a double > > > ginseng cooker, > > > it compelled me to sit and meditate and open up the du and ren channels > > > (microcosmic orbit) > > > My spine was straightened and lengthened and strengthened up towards > > > " heaven " > > > The second time it was in me, a couple days later, > > > I was in meditation and felt thousands of years old. > > > After seeing the effects of a few months, I noticed that life was > > moving > > > easier for me, > > > the right people were crossing my path and I was walking my own path > > > treading softer. > > > > > > If you think this sounds fantastical, try whole sliced reishi in a > > double > > > ginseng cooker! > > > > > > Of course, I haven't been consistent with even this amazing herb. > > > It's been a year since I've had it this way. > > > Why? Because it takes quite a bit of work to cook it this way all > > the time. > > > Now, I have a 1 year old to take care of. > > > Ling zhi doesn't taste half as good cooked outside of the double ginseng > > > cooker > > > and I've noticed that the effects aren't half as good if just put into a > > > formula with other herbs > > > or just taken as a capsule. > > > > > > Anyway, this has been my experience, maybe someone who has taken > > triphala > > > for years can give you another story. Thanks, kokko. > > > > > > > > > > > > > -- > 'Freedom from the desire for an answer is essential to the understanding of > a problem.' > > Jiddu Krishnamurti > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2008 Report Share Posted September 5, 2008 amla Indian gooseberry has undergone preliminary research, demonstrating in vitro antiviral and antimicrobial properties. Experimental preparations of leaves, bark or fruit have shown potential efficacy against laboratory models of disease, such as for inflammation, cancer, age-related renal disease, and diabetes. A human pilot study demonstrated reduction of blood cholesterol levels in both normal and hypercholesterolemic men. Although fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g, the specific contents are disputed and the overall antioxidant strength of amla may derive instead from its high density of tannins and other polyphenols. The fruit also contains flavonoids, kaempferol, ellagic acid and gallic acid. Quote Link to comment Share on other sites More sharing options...
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