Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 I have a question about making the soup. I boiled the oleander for 3.5 hors, took the oleander ouy and had it on a low boil for another 3 hours. I strained it through 4 stainers and paper towels. But the liquid has not thickened up at all and did not reduce much. Should I put it back on the stove for more boiling, this time with the lid off, to reduce it like it should have or should I throw it out and start over? Being as how this is important medicine that has the potential to save lives I do not want to screw it up. I'd rather start over if you think I should. Renee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 If you have boiled it for 6.5 hours you are good to go. The volume will not reduce that much unless you intentionally boil it down in order to concentrate it to make a skin salve or lotion. If you do boil it down to do this, you must take great care! If you boil it hard without continuous stirring (hours of this; it gets very tiresome), you will singe (denature, destroy) the beneficial components of the soup.Sincerely,Michael L Goebel, DC, ACN Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Thanks Michael. Seeing as how I have so much liquid I will have a really lot by the time I add the same amount of preservative I think I will take some of it and boil it down for a cream. I didn't see in the report that it had to be stirred constantly so I will do that. How would I know if I singed it? Does it smell burnt? I'm just pretty nervous about this first batch being right because I got so much liquid. Is there a way to tell if it's right? It is brown and I know it is suppose to be bitter. Anything else? Renee ---- If you have boiled it for 6.5 hours you are good to go. The volume will not reduce that much unless you intentionally boil it down in order to concentrate it to make a skin salve or lotion. If you do boil it down to do this, you must take great care! If you boil it hard without continuous stirring (hours of this; it gets very tiresome), you will singe (denature, destroy) the beneficial components of the soup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 I have a big stew pot. I boil it down to about 4 inches left at the bottom. When I mix it 50/50 with vodka, I have a little over 6 quarts per batch.When you boil it down to the last inch or inch and a half, it is easy to singe. If you see any stuck to the bottom, it is already somewhat singed.Dr. GoebelGaiacita <gaiacita wrote: Thanks Michael. Seeing as how I have so much liquid I will have a really lot by the time I add the same amount of preservative I think I will take some of it and boil it down for a cream. I didn't see in the report that it had to be stirred constantly so I will do that. How would I know if I singed it? Does it smell burnt? I'm just pretty nervous about this first batch being right because I got so much liquid. Is there a way to tell if it's right? It is brown and I know it is suppose to be bitter. Anything else? Renee ---- If you have boiled it for 6.5 hours you are good to go. The volume will not reduce that much unless you intentionally boil it down in order to concentrate it to make a skin salve or lotion. If you do boil it down to do this, you must take great care! If you boil it hard without continuous stirring (hours of this; it gets very tiresome), you will singe (denature, destroy) the beneficial components of the soup. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 With the lid on any pot, the steam cannot evaporize and drops back down into the food, making more liquid. Mary oleander soup , " Gaiacita " <gaiacita wrote: > > Thanks Michael. Seeing as how I have so much liquid I will have a really > lot by the time I add the same amount of preservative I think I will take > some of it and boil it down for a cream. > > I didn't see in the report that it had to be stirred constantly so I will do > that. How would I know if I singed it? Does it smell burnt? > > I'm just pretty nervous about this first batch being right because I got so > much liquid. Is there a way to tell if it's right? It is brown and I know > it is suppose to be bitter. Anything else? > > Renee > > ---- > > If you have boiled it for 6.5 hours you are good to go. The volume will not reduce that much unless you intentionally boil it down in order to concentrate it to make a skin salve or lotion. If you do boil it down to do this, you must take great care! If you boil it hard without continuous stirring (hours of this; it gets very tiresome), you will singe (denature, destroy) the beneficial components of the soup. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Hi Michael. I have a big canning pot that I made it in. I just measured what I made. It is 4 quarts without any preservative. So 8 quarts with preservative when I add it. I'm thinking of doing 2 quarts with vodka and 2 with acv. Well, minus what I take out to simmer for lotion. Is the reason you simmer more for lotion just to concentrate it so that you are not adding so much liquid to the lotion/cream? Are you using an aloe based store bought cream? What do you think of adding DMSO? I was thinking of making a good herbal cream with Oleander and DMSO. Also, can the soup be frozen to preserve it? Or does freezing mess up its constituents? Freeze before adding preservative? And I read in the paper that it said adding preservatives extends shelf life by 6 months. How long will it keep refrigerated without preservatives? One more question, please. Has this been used successfully on dogs or cats with cancer or even as an immune booster? I know the way their bodies handle herbs and supplements are different than ours. Renee ---- I have a big stew pot. I boil it down to about 4 inches left at the bottom. When I mix it 50/50 with vodka, I have a little over 6 quarts per batch.When you boil it down to the last inch or inch and a half, it is easy to singe. If you see any stuck to the bottom, it is already somewhat singed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Right. But the paper said to boil with the lid on and reduce the liquid. I thought there was something in the oleander that would make it reduce more even with the lid on. Guess not. :-) Renee ---- With the lid on any pot, the steam cannot evaporize and drops back down into the food, making more liquid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 I have never used ACV, because every time I take ACV, I get digestive problems. So I cannot offer advice on that. I never freeze the soup. Although I have not heard any feedback or testing feedback for such, I know that many organic compounds do not do well with freezing. So I refrigerate at 34 F. I have some that is over 3 years old. It is still good. Although some speak of not refrigerating, I personally would never do so. The vodka may eliminate the potential for mold or bacterial growth, but elevated temperature and solar radiation always accelerate breakdown of organic substances isolated from plants.I used MSM lotion to make the skin creme. It was cheap, readily available, and has desirable healing properties of its own. The oleander was boiled down to concentrate it, and so there would be less watery volume when he creme was made. Thus you would have a concentrated creme that would not run. I found those desirable properties. I have used DMSO for various things, but not with oleander. If you have freshly washed skin (most of oil removed from skin), the creme should have no problem transporting the oleander into the skin.Michael L Goebel, DC, ACNGaiacita <gaiacita wrote: Hi Michael. I have a big canning pot that I made it in. I just measured what I made. It is 4 quarts without any preservative. So 8 quarts with preservative when I add it. I'm thinking of doing 2 quarts with vodka and 2 with acv. Well, minus what I take out to simmer for lotion. Is the reason you simmer more for lotion just to concentrate it so that you are not adding so much liquid to the lotion/cream? Are you using an aloe based store bought cream? What do you think of adding DMSO? I was thinking of making a good herbal cream with Oleander and DMSO. Also, can the soup be frozen to preserve it? Or does freezing mess up its constituents? Freeze before adding preservative? And I read in the paper that it said adding preservatives extends shelf life by 6 months. How long will it keep refrigerated without preservatives? One more question, please. Has this been used successfully on dogs or cats with cancer or even as an immune booster? I know the way their bodies handle herbs and supplements are different than ours. Renee Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Thanks Michael Renee ----I have never used ACV, because every time I take ACV, I get digestive problems. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 Renee, In the one of the instruction on a website(i can't remember which one) it said boil without cover then when it has boiled for a few minutes, cover and let boil for four hours. This is the way i understand it. Greens when heated with covers makes its water come out. It is also initially boiled without cover to let all impurities including toxins to escape through the steam. Melly --- Gaiacita <gaiacita wrote: > I have a question about making the soup. I boiled > the oleander for 3.5 hors > took the oleander ouy and had it on a low boil for > another 3 hours. I > strained it through 4 stainers and paper towels. > > But the liquid has not thickened up at all and did > not reduce much. Should > I put it back on the stove for more boiling, this > time with the lid off, to > reduce it like it should have or should I throw it > out and start over? > > Being as how this is important medicine that has the > potential to save lives > I do not want to screw it up. I'd rather start over > if you think I should. > > Renee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2008 Report Share Posted May 9, 2008 With a large volume of water such as a big stew pot, getting the water up to a boil without it becoming too vigorously boiling, is the challenge. As a chemist w/ over 30 years experience, I doubt that a few minutes of boiling is going to release any toxins! If your plant has pesticides in it, it would take a fractionating column and much more trouble than it would be worth. A lid covering the pot gets the steam to condense and go back into liquid solution, IF the rate of boiling is minimal. The extraction rate is the same w/ or w/o the cover. Only a change in pressure would alter the extraction rate (such as pressure cooker), not recommended.Michael L Goebel, DC, ACNmelly banagale <tita_mel wrote: Renee, In the one of the instruction on a website(i can't remember which one) it said boil without cover then when it has boiled for a few minutes, cover and let boil for four hours. This is the way i understand it. Greens when heated with covers makes its water come out. It is also initially boiled without cover to let all impurities including toxins to escape through the steam. Melly --- Gaiacita <gaiacita > wrote: > I have a question about making the soup. I boiled > the oleander for 3.5 hors > took the oleander ouy and had it on a low boil for > another 3 hours. I > strained it through 4 stainers and paper towels. > > But the liquid has not thickened up at all and did > not reduce much. Should > I put it back on the stove for more boiling, this > time with the lid off, to > reduce it like it should have or should I throw it > out and start over? > > Being as how this is important medicine that has the > potential to save lives > I do not want to screw it up. I'd rather start over > if you think I should. > > Renee Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.