What to do about H1N1 flu? 5 Tips

Winter Spirit Immuni-Tea

The “novel H1N1 Flu” (aka “swine flu’) is a new strain of H1N1 virus that is affecting communities all over the world, thus, it is labeled as a ‘pandemic’. That label does not mean it is particularly dangerous or threatening, as was once feared. On the contrary, H1N1 is a bit on the wimpy side so far. (That doesn’t mean it will stay that way, but for the time being…). I was listening to a physician-vaccine expert on NPR this morning and he was referring to all important public health measures for flu prevention, but neglected to mention anything related to nutrition or herbal supports in our arsenal against flu, both in terms of prevention and treatment.

First of all, it is worth noting that unlike colds, considered in Traditional Chinese Medicine to be energetically cold in origin and thus requiring ‘warming’ treatments and herbs such as the use of diaphoretics to increase sweating (elder flower, ginger) and the use of sweating therapy to help our bodies fight viruses, flus are considered in TCM to be energetically hot. This is significant in that we would thus not use diaphoretics, but other potent anti-virals that will help reduce fevers, lessen severity and shorten severity. Herbal treatments in this camp would include boneset, a potent anti-viral; echinacea, an immune stimulant; and herbs used in Chinese medicine in flu-fighting formulas, such as forsythia, honeysuckle, and red clover. Astragalus is often mentioned as an immune booster, and it certainly is, but we use astragalus for preventative means and not for treatment of acute infection. In addition, there was an intriguing comment on a previous post about the use of medicinal mushrooms being contraindicated with the treatment of flu because of the possibility of some strains of flus causing excess immune response in the form of ‘cytokine storms’.

Shiitake: Fungi MB

Master herbalist Michael Tierra,  clinical herbalist, educator, and a founder of the American Herbalists’ Guild (AHG),  recently addressed this possible misconception in a seminar about the use of herbs to treat H1N1.  It appears that cytokine storms, or the theory of an overly strong immune response of some healthy adults, is not so much to blame in flu-related deaths, but rather, bacterial co-infection. Indeed, cytokine storms may not really be responsible at all. And just today there were reports that one third of H1N1 deaths to date were not a result of the flu itself but of bacterial co-infection. For this reason, I am not convinced that medicinal mushrooms such as shiitake, reishi, and maitake should be put aside in the therapeutic treatment of flu– and at the very least, they certainly offer immune-boosting potential. You might check out a lovely recipe posted by the latest Herb Companion issue that utilizes shiitake, astragalus, and garlic in an immune-boosting winter soup.

Astragalus: Mountain Rose Herbs

TIPS TO PREVENT & TREAT THE FLU

1. Follow public health measures: wash your hands, cough into your inner elbow, and use anti-bacterial hand sanitizer in public places whenever necessary. Whether or not to get the vaccine is up to you. That said, vaccine manufacturers don’t claim that the vaccine will actually prevent flu, per se, but will just shortens the flu’s duration by 1/2-2 days and may decrease severity. Make an informed choice and it will be the right choice for you.  

2. Get some REST: Putting America’s obsession with business aside is a tough task for most, but realize that the less sleep and relaxation you get, the more vulnerable you’ll be! If you actually do get the flu, make sure you rest and don’t try to work through it. You’ll only end up more sick and vulnerable to nasty bacterial co-infections.

3. Plan to Stay at Home if you do get flu. Check out resources for sheltering-in-place and have some herbal and nutritional supplies stocked up ahead of time (maybe some extra soup frozen, some herbal syrups made, some tinctures all tinctured up, some herbal blends made both for tea and facial steams).  Vitamin C is better as a flu preventative than a treatment, but raw garlic is a powerful anti-viral remedy to take as soon as symptoms start to appear. Check out some earlier posts about such herbal remedies and recipes.

4. Take Astragalus syrups, formulas, soups, or capsules as a preventative measure. Along with immune-boosting soups, stews (both of which you can add astragalus root to), take astragalus or Jade Windscreen (TCM formula containing Astragalus) to help prevent the onset of flu. Stop taking if acute infection shows up. Tierra’s Planetary Herbalsmakes an alcohol-free glycerite of the Jade Windscreen for children.

5.  Fight Flu with Nutrition and Herbs: Use non-diaphoretic, immune boosting, anti-viral herbs to shorten the duration and decrease severity of flu symptoms, as mentioned above. Eat therapeutic foods such as kicharee, soupy grains, and easy to digest foods. Raw foods, particularly vegetables, are eliminating and difficult to digest, and thus are not recommended to fight flu. Tierra believes that fruit juices have the wrong energy for fighting flu, and thus recommends warm stocks and broths, kicharee and herbal teas and decoctions. Miso soup with onion and garlic (added at the end) is another great choice, as the miso provides assistance with digestion and keeps gut flora up to snuff.

Rose Infused Vodka: Now what would you like to try?

I’ve been having fun lately infusing fresh herbs into various liquors, though I tend to lean towards the fresh, neutral taste of vodka, which takes on the aromatic qualities of various herbs just beautifully.

This photo depicts vodka infused with organic rose petals. I think I’ll take this with me to Montreal this week for a little bit of cocktail experimenting. Maybe a bit of egg white, muddled lavender, and a hint of citrus (lemon? orange?).

In light of recent posts about Herbal Cocktails and how to infuse your own liquors, what infusions would you like to try or what results have you found?

Here are some other ideas.

1. Plum & rose petal in white wine or vodka
2. Fresh lemongrass & ginger root in Sake
3. Chamomile & Lemon Balm in Gin, Vodka, or unoaked Brandy
4. Lemon Verbena in Vodka or Gin
5. Lavender (a pinch) in Vodka, Gin, or unoaked Brandy
6. Try lavender w/ Lime or Orange
7. Peach & Lemon Balm in Vodka

Keep in mind that if you include fresh fruit like raspberry, cherries, peach, apricot, or plums, the infused liquor may not keep as long, and you might want to keep the (strained) liquor in the fridge for a longer shelf life. Try adding a splash of flavored liquors such as orange liqueur (Cointreau) or raspberry flavored liqueur (Chambord) for additional flavor and complexity. Now you just have to let me know how your experiments turn out!

P.S. here’s a fun post about various liquors by the Cordoroy Ninja

Herbally Infused Liquors for a Delightful Summer Treat

I’m a lucky gal – in my ‘real job’, I am about to take on a new research assistant, and lo and behold, she’s a top class bartender by night! We got to discussing the special world of mixology and she mentioned a local bar known for their use of herbal tinctures and infusions in fine vodkas and other drinkable liquors. What a great idea! I did make a wee visit to said establishment and had to chuckle when I saw a mention of an herbal ‘liniment’ on their drink list (a liniment is used topically for various conditions, rather than internally as a medicinal extract). That said, my local mixologists are not the only herbal cocktails gaining attention. Savvy bartenders nationwide are experimenting in the herb garden for new, unusual, and often delightful new cocktails.

Happily, we don’t have to depend on fancy bars for fun herbally-infused beverages. We can all have herbal mixology fun in our own kitchens. Much like making a simple herbal vinegar, herbally-infused alcohol is a simple process.

Step 1: Choose your beverage and the desired herbs. Vodka is a good choice because it has clean, smooth finish that allows the herb to shine through. Gin provides an interesting dimension, and brandy, the choice of many herbalists, is an often-used vehicle for medicinal herbs. Aromatic, flavorful herbs are the best to begin your experiments: ginger root, dill, basil, cardamom, lavender, rosemary, bay leaf, and elderberries would all be fun choices. Use only one herb per infusion so that you don’t muddle the flavor and so you are able to experiment with each new flavor independently.

Step 2: Wash your herbs and pat dry to remove excess water. Roughly chop the herbs and place in clean, glass container. Pour alcohol over herbs and allow to steep in a cool, dark place for 1-4 weeks. Strain the herbs out and replace with a fresh sprig for a nice visual effect, especially if giving as a gift. A container with a rubber, sealed top is a great choice for storing your new herbal extract.

Step 3: Experiment away! Try adding the froth of whipped egg white, a hint of berry or ginger juice for an extra splash of flavor and color, or a touch of citrus for a lovely fresh finish. There are plenty of drink recipes out there in culinary land to get your started. Just be sure that in whatever herbal coctail you concoct, you allow the qualities of your chosen herbs to shine through and make themselves (and all their loveliness) known!

Home Spa: Beauty Blossom Facial Part II

Part II:  The All-Important Facial Mask

Ah yes, the facial mask. Quite possibly the most intantly transformative part of your home facial. Facial masks should be applied to a very clean face and are wonderful when preceeded by an herbal facial steam, such as that outlined in Part I. Clay masks have been used for refining delicate facial tissue for ages, as it serves to detoxify, smooth, reduce the appearance of pores, and balance facial tone, including the reduction of redness and even flakiness.

What you need here are 1) good quality facial clay, and 2) botanicals that will help address any facial issues you might have. Below, I will help you in this process by giving you a sample structure for creating your own simple facial mask, depending on your skin type.

Facial Clays:
Cosmetic clays of different varieties are quarried from mines all over the world. Some examples of facial clays are French green clay, Moroccan Rhassoul red clay, Fuller’s Earth clay, Dead Sea clay, Bentonite clay, and Kaolin (white) clay. Having good quality clay is important, as you don’t want a mask that is filled out with lesser quality ingredients, and different clays can provide a different outcomes. Good sources for fine clays include Mountain Rose Herbs, Essential Wholesale, and From Nature with Love. In the following paragraphs, I’ll talk about two good quality, often used, and highly effective facial clays: French Green Clay and Moroccan Rhassoul red clay.

Fench green clay is heavily used in the cosmetic industry as a facial clay, but that said, it is difficult to get significant quantities of any effective clay in over-the-counter facial masks. You are better off making your own, purchasing masks from a reputable, quality-driven seller (a-hem), or attending a good spa for a professional facial. If a clay is purchased already ‘wet’, it must be used quickly once opened or is subject to mold or bacteria growth. It is for this reason that I sell my facial clay & herb masks as powders.  This way, we can avoid high levels of preservatives in a facial treatment, and you can also control your ‘wetting agent’ to better suit your skin type.

French green clay is a great clay for all skin types, but you might want to mix it with French white (Kaolin) clay if you have sensitive skin, as it is a ’strong’ clay, in terms of its drawing power. A wonderful detoxifier for the skin, green clay draws out impurities, toxins, and pollutants from the skin, all the while tightening pores and smoothing the facial tissue. This drawing action also serves to stimulate circulation, bringing blood to the surface of thes skin and thus, revitalizing and ‘awakening’ facial tissue. French green clay is also rich in minerals and nutrients, and thus adds additional skin nourishing power to a facial application. Try using this clay with some of the herbs or fruits for normal to oily skin below to help balance oily skin and treat acne issues.

Moroccan Rhassoul red clay:
Drawn from below the Atlas mountains in Morocco, rhassoul clay is a centuries old, but also a newly popular facial clay with Western spas. This fine, red clay has wonderful skin-balancing properties. It is suited for all skin types, but especially loved among those with mature, dry, and/or sensitive skin. It acts as a gentle exfolliant but is also rich in minerals such as Silica, Magnesium, Iron, Calcium, Potassium and Sodium. Clinical studies have found (www.irsi.org) that rhassoul clay reduces dryness (79%), reduces flakiness (41%), improves skin clarity (68%), improves skin elasticity and firmness (24%), and improves skin texture (106%). I am not even sure how 106% is even possible, but this clay definately does good work! My own Moroccan Rhassoul mask incorporates healing myrrh, the humectant honey, oat starch, and mineral-rich dead sea salts for a nutrient-rich powerhouse that has moisturizing, healing, and soothing properties on top of the clay’s detoxifying properties.

Herbal, Vegetable, or fruit additions for various skin types:
1) Normal to Dry ~ irish moss, chamomile, apple, oranges, avocado, pear, melon
2) Normal to average or combination skin~ lavender, rose petals, chamomile, tangerine, carrot, peppermint, banana, peach, zucchini
3) Normal to oily skin~ kelp, lemongrass, lemon peel, orange peel, cherry, strawberry, peach, apricot, tomato
4) Troubled skin in need of healing~comfrey root, calendula blossoms, lavender, chamomile, holy basil, red sandalwood, myrrh, neem

Other helpful additives:
Oatmeal (soothing, softening, moisturizing), Honey (antibacterial, humectant, hydrating), Rosehips (exfoliant), Apricot Kernal meal (exfoliant), Yoghurt powder (nutrients, moisturizing, smoothing), Buttermilk powder or Milk powder (nutrients, moisturizing, smoothing), Dead sea salts (minerals, exfoliant), Vinegar (pH balancing, antiseptic), coffee grounds (exfoliant) 

Wetting Agents:  As the facial powder will be dry, you will need to choose a ‘wetting agent’ according to the condition or needs of your skin. Of course, regular filtered or spring water can be used, but you could also choose your favorite (non-alchohol) astringent, natural cleanser, or heavy cream, milk, or yoghurt for more moisturizing effect. Botanical hydrosols, or distillates, are the water by-product of steam distillation, when the essential oil is extracted from a plant. Some distillers work specifically to produce incredibly good quality distillates that can also be used for aromatherapeutic use because the hydrosol retains many of the same beneficial properties as the essential oil or indeed, the plant itself. Hydrosols or pure aloe vera are my favorite choices for facial mask applications.

Aloe Vera gel is a fabulous wetting agent, but be sure to get the good stuff! You want the natural, liquid type of gel that is also drinkable (though not the kind sold as a kind of pop drink in Asian countries). Aloe is a bit ‘drying’ and also tonifying, so it’s great for oily skin, in addition to its well-known skin healing properties.

Rose Distillate or Hydrosol is another wonderful wetting agent that has age-old tonifying properties, also blessed with a heavenly fragrance. It is also said to reduce the appearance of capillaries, and thus can be fabulous for mature and/or damaged skin. Real Bulgarian rose hydrosol is a wonderful treat to the senses with tremendous benefit to the skin.

Lavender Distillate or Hydrosol seems to be helpful for rosaccea but is also effective for all other skin types. It’s tonifying strength makes it a good choice for oily skin. It smells nice but not the same as the essential oil, so be prepared for the difference! I use this in my Lavender facial cream to address the tonifying needs of normal to oily skin types, but because it also appears to help address the needs of those with rosacea, or an inflammed, reddish, sensitive skin.

Orange Blossom (Neroli) Distillate or Hydrosol is a lovely, fragrant and very safe hyrosol. Yes, it’s tonifying, but it is also appropriate for sensitive, dry skin, as well as children! You can use this very gentle hydrosol in myriad ways. I make my Orange Rosewood facial cream, and its mate, the Orange Blossom (unscented) cream with this hydrosol because of its therapeutic effect. The Orange Blossom cream is called thus because though it is unscented, it is still gifted with the lovely, light scent of the neroli flower.

Some other hydrosols: Lemon balm (uplifting, fragrant, tonifying), Rose Geranium (gently astringent, tonifying), Sandalwood (healing, balancing), Cucumber (soothing, cooling), Chamomile (soothing, sensitive, anti-inflammatory), Witch hazel (tonifying, astringent)

NOTE: For herbs, use powdered herbs or grind them into a fine powder by using a clean coffee or spice grinder. For fruit and/or vegetable additions, you can just squeeze out the juice and add the juice to the clay to wet it, and then mix in the pulp and apply directly to the face)

Directions:
Add 1 – 2 Tbsp. facial clay
Add 1 tsp powdered herb (or herb blend)
Add 1 tsp additonal additive, such as powdered oatmeal, milk, or honey
Add wetting agent a little at a time until the powder becomes a smooth paste. Don’t add too much!

Apply to clean face, avoiding the eyes, and leave application on until it dries and becomes tight, aiming for 15-30 minutes. Use a warm, wet washcloth to gently remove mask and behold the radient glow of your refreshened skin! You may indeed experience some redness for a little while after the application, so it’s best to do this at night, before bedtime. By morning, the redness should be gone.  Facial masks should be done up to once a week, but it’s good practice to do a mask at least once a month to refresh the skin and rid it of environmental pollutants and toxins, particularly if you live in an urban environment.

Bay ~ Laurus Nobilis ~ International Herb of 2009

I have been wanting to blog about the wonderful qualities, the spicy sweetness, and the versatility of the lovely bay leaf for a number of days now. The popular herby’s publication, Herb Companion, published a lovely little article on Bay, highlighting its associated legends and lore, including the story of Daphne, who transformed into a laurel tree when being pursued by Greek God, Apolllo. Bay is the herb of poets, oracles, warriors, statesmen and doctors ~ truly a noble herb!

Bay is  a perennial native to the Mediterranean, and as such, requires wintering indoors for those living  in colder zones.  Susan Belsinger’s article in Herb Companion tells us of its medicinal qualities, for treating headaches, stomachaches, wounds and insect bites. Today it is used externally for muscular aches and pains, including arthritis. The leaves are antimicrobial and fungicidal, and so bay is a valuable aid in treating colds, flues, congestion, and viruses. It stimulates digestion, regulates menstruation, soothes inflammation, fights infection, stimulates urinary elimination and calms the nervous system.

Along with many other great factoids about this lovely herb, Susun published a wonderful recipe for bay-infused chocolate pudding that I just had to post! This is the real thing, and very easy to make. The subtle fragrance of fresh bay (find at your local grocery store), rather than dried, is all you need to make something special out of a big pot of chocolate pudding, as if it wasn’t special enough already. My toddler and I took out comforting spoonfuls of one of the loveliest comfort foods around.

Chocolate Pudding with Bay (serves 6)

Ingredients:

2 cups half-and-half or light cream
3 large fresh bay leaves
3 Tbsp cornstarch
2/3 cup sugar
2 pinches salt
1/4 cup unsweetened cocoa
1/2 cup milk
3 oz. bittersweet or semisweet chocolate, cut into small pieces
1/2 tsp pure vanilla extract (no imitation stuff here!)
Whipped cream (not the canned stuff either!), optional

1. Heat half-and-half with bay leaves in a heavy-bottomed saucepan over medium heat. When half-and-half startes to bubble around the edges of the pan, remove from heat and cover. Let stand for 30 min.
2. After bay has infused the cream for nearly 30 minutes, combine cornstarch, sugar, salt, and cocoa in a bowl and whisk in milk. Pour mixture into the warm cream and place over moderate heat. Continue whisking and cooking and pudding thickens (this doesn’t take too long)
3. When pudding begins to bubble and come to a boil, stir and boil for 1 minute. Remove pan from heat and whisk in chocolate pieces until they are melted. Add vanilla and stir well. Carefully remove bay leaves and pour pudding into six ramekins or custard cups (or a nice sized bowl!)
4. Place custard cups on a plate or pan and allow them to come to room temperature. Refrigerate until chilled; at least 30-45 min. Serve at cool room temp and garnish with whipped cream if desired (or you can pour it into a bowl and pop it in the fridge)

YUM!

Scullcap and St.John’s Wort tinctures now on Etsy

I decided to post my fresh organic herbal extracts/tinctures of both Scullcap (sculletaria lateralist) and St. John’s Wort (hypericum perforatum) on my etsy site. These are such great quality extracts made with fresh, organic herbs from Pacfic Botanicals in Oregon. I have a nice fat disclaimer there because I have to. It’s a shame, really, but the main thing is that I want to make these kinds of quality, home-crafted tinctures available to my customers.

See Scullcap: http://www.etsy.com/view_listing.php?listing_id=19669005 and St. John’s Wort: http://www.etsy.com/view_listing.php?listing_id=19669005