Back Pain

In our Zoom Class this Tuesday, June 21st, 2022, we will be discussing back pain.  This is a very general term; it can encompass any number of physical issues.  Lets take a look at what can contribute to back pain.

Come join us as we unpack this topic discussing many of the contributing factors that lead to back pain. 

Structural Issues

Arthritic Spine, Ruptured disk, wrenched muscles in the back, Injury or sprang of the back or to the spine.

We will discuss the best herbal supports and therapies for clearing these structural issues. 

Kidney’s

The Kidney is located toward the back of the body, one on each side.  Common issues coming from the Kidneys can include an Infection in the Kidney’s, or Kidney stones, or gravel.  Any Issue that would inflame the Kidneys will often produce a spasm in  the muscles surrounding them, causing back pain.

There are many herbal supports that will quickly clear the kidneys of puss and sediment allowing the blood pressure to be more stable and the kidneys to filter the blood more effectively.

Menstrual Cramps

Many women living with these monthly cycles of pain are looking for healthy, natural healing support.  We will discuss the  many simple answers that allow a woman to reclaim her life, quickly clear the pain and move on with her day.  We will discuss the herbal options that safely and effectively clear painful cramps while developing better timing of the cycle.

Class Handouts

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Calcium Absorption

Dr John R Christopher

How many people who are taking cortisone–all those several million of them–are aware that the drug can cause brittle bones? And how many doctors are going to tell their patients that it is a good idea to get substantially more calcium and Vitamin D into their diets before they begin splintering their bones?

It does seem that many doctors pay scant attention to the possible side effects of drug therapy, particularly when those side effects are intimately linked to nutrition. This attitude seems to be reflected even in the Merck Manual, a standard reference book for physicians. In the section on adrenocortical steroids, which includes cortisone and its derivatives, the medical text says under the subheading “Management during Long-Term Treatment”:

If back pain occurs, X-ray of the spine should be made for possible osteoporosis…If Pathologic fractures occur but the patient’s condition warrants continuation of hormonal therapy; additional calcium and protein probably are more effective than the anabolic steroids.” No advice about giving more calcium as a preventive measure is offered. Presumably, the doctor is not expected to do anything until the patient begins complaining of back pain or comes in with a fracture that results from a slight bump.

Inorganic minerals are the ones that can be accepted into the body, but not assimilated. The inorganic minerals are accumulative, lie in deposits in weakened or injured parts of the body, to later give side effects or after effects.

Often times in purchasing calcium, potassium, phosphorus, iron, zinc, etc., we buy minerals of the inorganic type that has not gone through plant life and by osmosis made organic and given life so it can be assimilated. The type that can be assimilated is from herbs, fruits, vegetables, grains, nuts and seeds.

These are non-toxic, non-poisonous and non-habit forming, if chosen by one who knows assimilable herbs. We have been using a calcium formula for years to aid our patients and students in regaining a more perfect body structure.

The one way we can change the condition of the bowel structure is to treat it like we would a sick plant, and we do not want to be guilty of “casting seeds out on barren soil.” The bone must be fed, must be given exercise, and must also be accompanied by faith–in knowing it will improve.

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Liver Flushing Overview & Discussion

Flushing the Liver

Our class this Tuesday Evening, June 7th, at 7PM Est, is going to be a discussion on Liver Flushing.  Understanding why and when to flush the Liver is vital to any healing or cleansing program. 

The class discussing will include a detailed plan to clear the bowels swiftly so the liver can be quickly flushed.

We will discuss the Liver Flush, the 5 day detoxing program, including the three levels, light, Moderate, and Intense, that can be done during the 5 day cleanse. 

Dara Dietz

We will also discuss the ELF, Emergency Liver Flush, when and how to do this excellent healing aid.  Understanding that the ELF in and of itself is not a detox only a way to clear the liver enabling this vital organ to do the job only the liver can do, vacuum the waste from the entire body.  The ELF is an excellent tool to use anytime the system or liver becomes overtaxed with waste.  Quickly clearing the waste from the liver will also swiftly clear or prevent the detoxing backlash that often affects the body during  any healing or cleansing program. 

I am looking forward to an excellent time of discussion and learning. As always we will end the class with an open Q&A.

Handouts for this class are:

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Walk Through My Morning with Me

I invite you to walk through my morning with me.  The weather has warmed up, the sun is up earlier in the morning, everything outside my window is green and growing. 

My husband and I have discovered the first hours of the new day when the cool of the night is still in the air to be our favorite.  The best time of day to work on our yard and garden projects. 

Each morning we slip from our bed, dawn our gardening clothes and head for the back door.   Once outside the cool air and bright morning sun invigorate, ensuring we will be returning each morning for another healing dose of Nature’s Vitality.

Following a good hour or two working out in the garden we collect our morning teas and head for our offices.  Nothing begins the day better than time spent in the crisp morning air.      

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Zoom Class Scheduled to Begin June 7th

My, Zoom Classes are scheduled to start up again next Tuesday, June 7th, 2022.  We have decided to move the time back a half hour.  Class will begin at 7PM Est.  Our Class Subject this week will be an open discussion on Liver Flushing.  Anyone needing to heal or cleanse needs to flush their liver.  Over recent history the way to do a good flushing program has changed a bit. 

  • The points I plan to discuss in our class this week are:
  • When and how often should flushing the Liver be done?
  • How to tell when your liver is needing to be flushed?

Discuss the types and intensities of the various Liver Flushing Programs

  •                 The ELF
  •                 The Amazing Liver Flush
  •                 The Week of Liver Flushing
  •                 What The Light, Moderate, and Intense weeks of flushing look like.

Understanding the importance and strength of the flushing programs will empower you to heal yourself.  Anyone with a major issue to clear will not find healing results if they fail to Flush their liver and kidneys often. 

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Clearing The Bowels

Dara Dietz

Beginning a Healing Program

Clearing the bowels is the crucial first step in any cleansing or healing program.  If the bowels are not open and working well the body is unable to remove the waste created by the cleansing programs resulting in a backlash of symptoms known commonly as “A Healing Crisis”.  The waste the body is attempting to clear is reabsorbed while setting in the backed up bowel.  The result is any or all types of detoxing symptoms.  A few common examples are:

Breaking out in hives:  The liver when unable to clear waste properly  through the bowel will  try to remove the toxic waste through the skin. The skin being a very sensitive organ not able to deal with the putrid waste from the liver will break  down  quickly under the onslaught resulting in hives, eczema ect…

Depression:  Toxic blood cycling in the brain can cause any number of issues, such as headaches, mood swings, and depression.

Elevated Blood Pressure:  Often the result of the Kidneys needing to be cleared of sediment and puss can result in the blood pressure popping up or fluctuating for no apparent reason. 

Blood sugar issues:  Either Low Blood Sugar (Hypoglycemia) or High Blood Sugar (Diabetes) can be exacerbated when the body is unable to throw off the waste created from a good detox program. 

Quickly Cleaning the Bowels

The Bowel Cleansing program needs to be established and can take several days to determine how many capsules are needed to produce regular bowel movements.   The normal and best way to begin your bowel cleansing program is to take one LBF #1 Capsule the first day, then two capsules the second day, continue to increase by one capsule each day until you discover how many capsules your body needs to function properly. 

Establishing the Bowel program is important and necessary but many people new to natural healing are in a crisis needing to do an Emergency Liver Flush, to clear the liver, quickly reducing uncomfortable or serious symptoms.  Clearing the Liver cannot be done if the bowels are backed up.

Here are some suggestions for quicky clearing the bowels.  These procedures do not take the place of the LBF #1 Capsules,  continue using the LBF #1 capsules as you normally would to support bowel function.  The suggestions below are for flushing the bowels to clear them of the waste they are currently holding enabling an ELF; Emergency liver flush to be done.

Three Suggestions to Quickly Clear the Bowels

  1. Prune Juice Flush
  2. Ascorbic Acid,  Vitamin C Flush
  3. Epsom’s Salt Flush (Amazing Liver Flush)

The Prune Juice Flush is best done first thing in the morning.  The effects of the flush are usually finished by the late afternoon.  This Flush when done properly will turn the bowels to liquid for 4 to 6 hours allowing the backed up waste to be flushed form the bowel.  For detailed instructions click on the following PDF.

The Ascorbic Acid or Vitamin C Flush is also best done early in the morning.  I have found this flush to be a more personalized procedure.  The person will take 1 tsp of Ascorbic Acid powder every 15 minutes until the bowels begin to move.  Some persons will respond in two or three doses others will need more than 10 teaspoons of the powder.  The effects of this flush clear the old hard waste from the bowel and again the bowels will be turned to liquid for several hours. Click this link for detailed instructions.

Flushing TIP: Once you know how many Teaspoons of Vit C Powder you need to clear the bowels you can take them all in one dose.  Example: I need to use 5 tsp. of Vit C Powder, since I know how many I need I add all five teaspoons to one large glass of water.  The Flush works the same as when I take a tsp. every 15 minutes. 

The Prune Juice Flush or Vitamin C Flush can be used any time the bowels are too tight.  This is a common issue when doing a good detox.  You use the regular number of LBF #1 Capsules but in the morning your bowels are not moving.  The waste from the liver is very dense so when doing a heavy detox program it is not uncommon for the bowels to become a bit tight.  If you decide to do your prune Juice or Vit C Flush you will still take the LBF #1 with your dinner as normal. 

The Epsom’s Salt Flush is done as a part of the ELF, liver Flush.  The Epsom’s Salts are used in the evening and again in the morning after the ELF.  Click here for a PDF with details.  This flush can only be done once every 6 to 8 Weeks.  It is a very effective flush but must be respected.  Repeating it too often can upset the electrolyte balance in the blood.

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The Value of Alfalfa

Dr John R Christopher

Dr. Christopher greatly honored this herb, which in Arabic is called “the father of all foods”, one of the most ancient herbs known. He said that it would help in every condition of the body, whether it would be for healing or maintaining health. Dr. Christopher noticed that animals—such as dogs and cats and certainly other farm animals, seek the herb when they are sick. They are led to this and other herbs by instinct, which tells them they will heal them. Perhaps even humans have such an instinct, if they will let it lead them. When Dr. Christopher was a small and sickly child, he used to go out in the springtime to pick Alfalfa leaves to eat. It was as if some force would lead him to the leaves. He felt very grateful because with this guidance, he felt that he was given additional help to fight off some of the sicknesses with which he was born.

The Doctor liked to tell the story of a family who was in a concentration camp where the food and living conditions were far below standard. People were dying from malnutrition, but this family found a small clump of Alfalfa growing in the corner of the concentration camp grounds. Each day they would chew thoroughly a sprig or two of the plant and found that the entire family felt strong and healthy. They would beg others to do the same, but were simply ridiculed. They continued eating the Alfalfa as long as they remained imprisoned. When they were released, they walked out of the camp in good health while their friends who had refused to follow their advice had either died or were very sickly, suffering from malnutrition.

When Dr. Christopher was lecturing in one of the eastern states, a young man approached him to tell of an experience he had with Alfalfa. A black-belt instructor had trained him in the martial arts, including karate. After a period of time, black and blue welts would rise on his body wherever he had been kicked or hand-struck in his exercises. His instructor gave him a small bottle of capsules and told him to use them several times a day. He did, and was amazed with the results. When he ran out of them, he noticed that the black and blue spots on his body reappeared.

He went to the instructor and wanted to know what was in them, willing to pay any price for such a valuable remedy. He was shocked that the miraculous capsules had one ingredient only–Alfalfa. As long as he continued to take the capsules, he had no more problems. Dr. H. E. Kirschner, relating the research efforts of one of the pioneers of Alfalfa, Frank Bower, retold the story of a man who was very anemic. He was considered a borderline tuberculosis case and had no appetite at all. Bower supplied the landlady of the boarding house where both of them took their meals with a liberal amount of Alfalfa tea, to be taken at meals. All the boarders liked it, and after about two weeks, the sick man began to eat with gusto. They all ate so heartily that larger meals had to be prepared to meet their demands (Kirsch: 28).

Mr. Bower, who is regarded as the “Father of Alfalfa”, made up a slogan: “What’s good for the piggies is good for the kiddies”. Among the interesting applications that Bower suggested was as a food supplement for children. In one test, he fed 200 children in two schools a special vitamin-mineral food based on Alfalfa. These children averaged a weight gain of two to six pounds per month and a height gain of from two to four and a half inches. They were extremely resistant to diseases in the area (Ibid: 29).

N.W. Walker, the great promoter of raw vegetable juices and the vegetarian diet, highly recommended Alfalfa. He lived to an active age of over a hundred years! Lucas mentioned that the Chinese specifically recommended Alfalfa as an ulcer treatment. One woman had been suffering with ulcer pains, but when she tried the standard ulcer diet of milk foods she suffered from asthma symptoms. She decided to find a Chinese-American herbalist, and after some searching and traveling, she located one. He told her to avoid fried foods and bread, as well as alcohol and tobacco, and to take a tablespoon of Alfalfa powder once a day in water, along with a teaspoonful of olive oil before meals. Her ulcer had completely healed within a few weeks, with the pain disappearing almost immediately. This woman prescribed the same treatment to family and friends with ulcers, with the same miraculous results, everyone feeling most grateful for this simple and effective remedy (Richard Lucas : Secrets: 38).

FATHER OF ALL FOODS
In an ancient Chinese herbal, Alfalfa is mentioned in the year 2939 BC It was anciently known to the Arabs as well, who called it the “father of all foods”. Dioscorides employed a variety of the plant for urinary disorders in the fourth century BC Legend has it that the herb is of great antiquity, having been imported into Greece from the East after Darius had discovered it in Medes (Grieves -Modern Herbal 502). Roman writers referred to it, and it is cultivated from Persia to Peru. In the warmer climates, it is mowed all year around (Ibid.).

It was adopted in England in the 1700’s, and although it is not native to North America, it spread quickly once introduced and the Native Americans quickly adopted it for their use and for animals.

Hutchens mentions that stock farmers of South Africa improved the beauty of ostrich feathers with the use of Alfalfa feed, and that cows gave richer milk, chickens laid more often, and turkeys were healthier with the use of Alfalfa (Hut:8). Feeding the herb to our goats, we have noticed a high level of health, even though we are not able to let them run free for optimum health.

HERB OF MANY USES
Although some herbalists consider Alfalfa so mild that it is a food rather than a medicine, the herb has to its credit some wonderful cures. As mentioned above, researcher Frank Bower (who is known as the Father of Alfalfa) discovered that the plant contained important enzymes, which assist in good digestion. Tests over a period of years revealed that in addition to enzymes, the plant contains important chlorophyll, vitamins and minerals, all of which stimulate the appetite. The enzymes are sufficiently present to help in the digestion of all four classes of foods–proteins, fats, starches and sugars. One of the important vitamins present in the food is Vitamin U, which is also present in raw cabbage and which has been used to treat peptic ulcers. This discovery of Vitamin U confirms the Chinese herbalists’ use of the herb to cure ulcers. In the Soviet Union, after years of testing Vitamin U on laboratory animals, scientists began clinical testing of the substance on human patients with gastric and duodenal ulcers, with an 80% cure rate, the other 20% being noticeably improved.

Frank Bower conducted many interesting experiments with Alfalfa. Three hundred soldiers at Sawtelle, California used the Alfalfa tea with remarkable improvement in bladder, prostate and other problems. When his friend, Dr. I. D. Bailer, was suffering from lumbago, he gave Alfalfa tea to him and he immediately got better. These results were so impressive that both Bower and Bailer quit their jobs and spent the rest of their lives studying Alfalfa. Their main problem was to produce Alfalfa products that were palatable to most people, as we generally find that the taste of the plant is very strong and green. The two most palatable preparations turned out to be Green Drink, where the green leaves are blended in pineapple juice, often with other herbs and Alfalfa sprouts. In addition to the important constituents mentioned above, the sprouts contain generous quantities of the amino acids: up to 150% more than wheat or corn. They also contain chlorophyll, which many people consider an important healing agent in many ailments, as well as being a vibrant, live, oxygen-rich food.

A doctor at the University of Indiana pointed out that Alfalfa is especially rich in iron, calcium and phosphorus, all necessary for strong, healthy teeth. Some claim that Alfalfa not only retards tooth decay but actually rebuilds the teeth (Kirsch: 35). It’s no wonder that so many interesting cures are attributed to Alfalfa. It has been acclaimed as a diuretic. In fact, one woman who was suffering extremely from dropsy began to take the tea faithfully, and with no other remedy was relieved of the problem. The high Vitamin K content of the herb helps to clot the blood properly and prevent against hemorrhages. For this reason–among lots of good reasons–it is recommended that pregnant women take the tea daily. In addition to the blood doffing properties of Vitamin K, it has been found effective in preventing and curing high blood pressure in test animals, and may turn out to be important for the same use in humans. It is important that in the plant kingdom, only Alfalfa contains a significant amount of Vitamin K; most plants are quite deficient in the vitamin.

The high Vitamin A content in the plant is excellent to prevent infection; preparations of the plant are superior to fish-oil preparations for some people as they lack the fishy odor, are of a vegetarian source, and are somewhat more assimilable. This vitamin also helps prevent night blindness. Since many of our foods are degenerated, even if we buy the best we can and prepare them fresh, it is good to know of a consistent source of vitamin A.

The many constituents of the plant make it good for toning the system in high pressure situations; race horses often run faster when taking the herb, and athletes are often encouraged to do the same.

Many people consider Alfalfa an important herb to take throughout pregnancy. If an expectant mother is suffering from morning sickness, she can eat Alfalfa sprouts in her diet and can take from eight to sixteen tablets of Alfalfa until the condition is under control, and then she can reduce the dosage (Mal: 252). Many people consider that a daily green drink consisting of Alfalfa, comfrey and fresh red-raspberry leaves is an excellent pregnancy drink; it is preferred to a tea made of the same substances. After the birth, Alfalfa is sometimes taken to prevent hemorrhages. Some women have eaten Alfalfa tablets after their births like candy in order to shorten the postpartum bleeding time. Alfalfa is also thought to dramatically help bring the milk in for the nursing mother. It certainly enriches the quality of the milk and is much preferable to other hot beverages, such as regular tea, which can pollute the breast milk. It can be flavored with mint, orange peel, and honey.

Alfalfa is one of the few vegetable sources of Vitamin D. Although the sun is generally regarded as the best source for getting this vitamin (although you shouldn’t shower or bathe for about a half-hour after sunning in order to absorb the D that collects in the skin’s oils), there are about 4740 International Units of Vitamin D per pound of Alfalfa. This is valuable knowledge if a person is unable to take the sun, such as during the wintertime. Taking Vitamin D in Alfalfa is much healthier than drinking it in pasteurized, homogenized, Vitamin-D enriched milk! Another important element in Alfalfa is vitamin Bl2. Most nutritionists claim that it is only present in animal products, diary products, or sewage. Since the 1940’s, however, other research has revealed that B12 is indeed in some vegetable sources. Many vegetarian cookbooks go to great lengths to ensure the taking of Bl2 in diet, such as buying tablets and dissolving them in homemade soymilk, or ensuring that the vegetarian take brewer’s yeast which is B12-fortified. The discussion of Bl2 is complicated by the fact that B12 deficiency can occur not only from the lack of the vitamin in the diet–unlikely in most diets, except those of vegans, which excludes milk, meat and eggs entirely–or from mal-absorption of the vitamin present in the diet. This occurs later in life and is considered genetic in origin, developing an illness called pernicious anemia, which is treated by injections of B12, which must continue for the duration of a person’s life. Interestingly, dietary deficiency of B12 may not show up even in people who take little or none of the vitamin for five or ten years. The body conserves Bl2 and can store enough of it to last two or three years, even longer in some cases. When the vitamin passes out of the body in bile salts, it can be reabsorbed in the intestine and recycled; very little actually leaves the body. Taken in conjunction with the knowledge that the RDA charts give a wide margin of safety when recommending amounts of any vitamin to be taken, it is clear that the Bl2 concern is much less an issue than it may seem for vegetarians. However, the body’s ability to absorb the vitamin can affect the levels present. B12, however, is found in Alfalfa, as well as in other foods, such as lettuce, rice polishings concentrate, mung beans, and peas. Sprouted Alfalfa seed is quite a good source. The germination of the seed increase the B12 available, and since they are eaten raw, the seeds retain their vitamin content; it has been found that cooking removes up to 85% of the vitamin under normal conditions.

Alfalfa has been used in the treatment of jaundice. Harris reports that some doctors supply their patients with fresh Alfalfa. A woman was brought into a hospital with serious jaundice. She had been well up to the onset of the disease, but had become extremely yellow in just a few days. She then began to bleed from her nose, from the bowel, and clots of blood began to form under her skin! Bile in the blood–which is what jaundice is–prevents the clotting of blood, and so doctors hesitate to do surgery for that reason. The laboratory analyses showed that the prothrombin in the woman’s blood–the element necessary for clotting–was only five percent of what it should have been. A researcher recommended that the situation be treated with Alfalfa, which it was, and the woman completely recovered (Har: Eat: 69).

Alfalfa, along with other foods, is known to help remove cholesterol from the system. Alfalfa has a significant amount of protein–18.9%, as compared with 16.5% in beef, 3.3% in milk and 13.1% in eggs. Eating the sprouts can add a significant amount of important protein in vegans who take no animal proteins at all, and whose diet may include so many grains and beans that concentrated proteins are difficult to obtain. Although we eliminate the mucus-forming proteins in the mucusless diet, this does not mean that the body doesn’t need protein. The high-quality proteins in vegetables, especially the sprouted seeds, can supply the important needs. Without proteins, which compose the muscles of the body, the muscles can break down, causing tiredness and weakness. Flabby muscles in the intestines and stomach can result in constipation when there is not enough strength to move the food along. Poor posture often results from lack of adequate protein. The hair, skin and nails may become weak if protein is inadequate, as they are composed of protein, too.

Alfalfa is used in Europe for many functional type diseases such as arthritis and rheumatism, colitis, anemia, etc. It is traditional for wasting diseases in traditional European practice (Michael Moore : 2 1). It is a good supplement when antibiotics or sulfa drugs are taken, and is also recommended for alcoholics and drug addicts who are trying to kick the habit. It is excellent for children who do not seem to be growing well enough, providing an abundance of vitamins, minerals, proteins and enzymes, which might not be assimilated otherwise. The chlorophyll abundant in the leaves has been found to assist in granulation of tissue after it has been damaged. The substance also helps in the strengthening of the connective tissue in the body.

Although the herb has attributed to bodybuilding characteristics, excessive use of Alfalfa is said by the Chinese to cause one to lose weight and become thin. It might therefore be good for use in weight loss programs.

There are saponins, soap-like substances, in the herb, which have been recently investigated for their suitability as cortisone and hormone precursors. However, overeating the Alfalfa sprouts could possibly damage red blood cells. It is suggested that moderation in eating the sprouts can avoid this problem as the saponins greatly increase during the sprouting process.

In China, this is one of the plants said to have been brought to the country by General Chang Chien of the Han dynasty. It is called Mu-su, and is included among the vegetables. It was formerly much more cultivated than it is today, although in some parts of China it is still grown; it has been naturalized almost everywhere, however. It is considered too cooling to be eaten very frequently and is thought to make one thin, which is always carefully avoided by the Chinese. If eaten with honey, it is said to cause dysentery. It is thought to benefit the intestines and to help in fevers. The juice is said to be emetic and is given in cases of gravel to relieve pain (Shi: 260-261). In India, the plant is an important fodder; however, the young plant is liable to case bloating in cattle or sheep and the plant is not used much in medicine (IMM: 774).

In any conditions that require cleansing and building of the body–and that includes most ailments! –Alfalfa is recommended as a basic, and mild, herbal food.

HAY
Of course, the widest application of Alfalfa in the world is as a feed crop for livestock. In almost every state of the Union, in almost every province of Canada, and throughout Central and South America, Asia, Africa, Australia and Europe, Alfalfa is featured as animal feed. In most parts of the English-speaking world, it is known as lucerne. About 27 million acres of ground are used to grow Alfalfa in the United States. Thousands of acres more are used to plant the herb for its seed, which must be grown under controlled conditions. The Alfalfa is used in various ways. Most common is the preparation of hay, where the Alfalfa is cut, allowed to sun-cure, and rolled or baled for winter storage. Sometimes farmers make Alfalfa meal by cutting and chopping the green crop in the fields, hauling the chopped herb to a dehydrator, and quick-drying the leaves and stems. These are ground and put into sacks, preventing leaf loss and ensuring a high food value. This meal is sometimes combined with grains or soybeans for a concentrated feed. Fanners sometimes let their animals graze in the Alfalfa fields, and sometimes ferment the green Alfalfa to make silage. Alfalfa is much more deep-rooted than any of the other plants. Its roots commonly go down twelve feet, as compared to very short-rooted pasture grasses which barely penetrate a few inches, or even clover, which only goes down about five or six feet. This deep rooting allows the plant to bring up important trace minerals, which are only present deep in the ground. In addition, the Alfalfa, being a legume, has the capacity, with the cooperation of nitrogen-fixing bacteria, of bringing fertility to the soil. The bacteria take nitrogen from the air and change it into a form that can be used by the roots. Alfalfa is therefore an excellent green manure, often planted to plow under to fertilize the soil.

HISTORICAL USES
Used in disease prevention, for black and blue welts, for anemia, ulcer treatment, urinary disorders, peptic ulcers, gastric and duodenal ulcers, for bladder and prostate problems, for lumbago, to retard tooth decay, as a diuretic, for dropsy, helps clot blood in hemorrhages, for high blood pressure, pregnancy, to increase quality of mothers milk, for jaundice, malnutrition, to lower cholesterol, for arthritis, rheumatism, colitis, wounds and to help alcoholics and drug addicts.

CULTIVATION, COLLECTION, PREPARATION
Alfalfa is very easy to cultivate on your home ground. Just get some seed and sow it in average garden soil. Keep it moist and weed if necessary; the plant will do the rest. It is a perennial and will provide you with abundant greens for years.

You can gather Alfalfa that has escaped from farmer’s fields if you are absolutely sure that the leaves have not been poison-treated. Most farmers do not spray their Alfalfa crops, but many are spray happy and will spray most anything they grow. Furthermore, Alfalfa growing wild in orchards is most likely contaminated, and roadside Alfalfa may have been sprayed with poison to kill weeds. You do not want to blend these deadly poisons into your green drink–it is better to start a few plants of your own. If you live in the country, you may be surprised to find plants already growing near you.

To make Alfalfa green drink, the simplest method is to place pineapple juice in a blender container in the quantity desired. Add green leaves to taste, less at first, and building up to more as you become accustomed to the flavor. Alfalfa is quite strong tasting; you might wish to begin with additional herbs such as parsley, chard, dark lettuce, lamb’s quarters, comfrey, and other mild-tasting greens. Two sprigs of Alfalfa has been a good starting point for the green drink that we feed our young children. Blend the greens into the drink until they are thoroughly pulverized. You can add a little water or a couple of ice cubes to thin the drink a bit if you like. Some people like to add an almond-date-sunflower seed emulsion, made by blending the soaked seeds and dates with pineapple juice, for a delicious and protein-filled green drink; however, we have found the pineapple juice and green combination delicious and satisfying. For a tiny infant, you can strain the fibers out of the drink, but most people can benefit from the fibers of the greens. Do not make the drink too thick at first, however, as some people might find it unpalatable. Alfalfa sprouts can also be utilized in the green drink. Sprouting Alfalfa seeds is extremely easy. When you try it, you will regret any money you spent at the store on less than-crisp Alfalfa sprouts. Homemade sprouts taste much sweeter and fresher than purchased ones. Be sure when you sprout them that you use only seeds sold for sprouting; those sold in agricultural establishments are treated with poisons for in field planting. Buy them at the health food store to be sure.

The easiest method by far is to soak a couple of tablespoons of the seeds in a wide mouth quart jar overnight. Drain the water off–some recommend drinking it but it seems rather rank for that. You can use it to water favorite plants, as it is loaded with nutrition. Cover the top of the jar with perforated lids that are sold for the purpose, or with plastic window screen held in place with the jar ring, or with cheesecloth similarly anchored. With the jar tipped at an angle to be sure that the seeds are not standing in water–they rot that way–let the seeds germinate, filling the jar with water and draining it off two or three times a day. If you are not sprouting the seeds in the light, be sure to expose the jar to sunlight when the seed sprouts have grown to a length of about two inches; they will turn a delightful, appetizing green, developing the important chlorophyll. Before you use any sprouts, be sure to rinse the batch each time. Sprouts will keep in the refrigerator, but it is better to have small batches going constantly to ensure a fresh, sweet supply. Use them with virtually any food. They are especially good in sandwiches, to mix with salads, or to eat out of hand as a low-calorie snack.

Spreading healthy mayonnaise–homemade if possible–on whole grain bread makes a favorite sandwich. Cover one slice with mashed avocado and add a nice, thick layer of sprouts. Chopped garlic or onion makes this sandwich delicious and healthy.

Some people like to mix the sprouts with mayonnaise or butter and seasonings to use over salads or in sandwiches. Some blend them with tomato juice or tomato soup in the blender and serve the nutrition of sprouts to people who might not appreciate the good nutrition if they were told. Sprouts are a nice garnish for cream soups.

They also go with almost any vegetable salad. Sometimes when they are used in the ubiquitous salads made with iceberg lettuce and hothouse tomatoes, they are the only ingredients in the salad with any nourishment at all! They are excellent to add texture and crunch to coleslaw. Many people find that if they enjoy Alfalfa sprouts in salad, they still need to mix a little dressing or mayonnaise with the sprouts to make them palatable taken alone.

The classic health restaurant dish made with sprouts is Bible bread sandwiches. You can make them yourself, inexpensively. You begin with Bible bread or pita bread, which can be made at home by mixing up a simple yeast whole wheat bread dough. Don’t let it rise first, but after it is kneaded, take golf ball size lumps, make them smooth, and roll them out about 1/4 inch thick into tortilla shapes. Put them to rise on a cornmeal-sprinkled baking sheet for about a half hour. When raised soft, place in a 450-degree F. oven in the top third of the oven until the breads puff up like balloons and their surfaces harden. Remove and cool on racks. Not all the pita breads may rise uniformly, but you should get enough to make a good batch of Bible bread sandwiches. When they are cool, they may be stored in plastic bags, but do not put into plastic while they are still hot, or they will go moldy.

After the breads have cooled, cut them in half crosswise and open up. Butter the inside with homemade mayonnaise, and fill with salad vegetables: tomatoes, avocados, cucumbers, chopped lettuce, coleslaw, chopped onion, minced garlic, etc. Add grated cheese, sesame butter, and top with a generous portion of Alfalfa sprouts. Some people like to put a bit of mayonnaise on top of this and garnish with vegetarian bacon bits. These make a marvelous summertime guest meal, preceded by gazpacho soup, cold, then with each guest making up his own sandwiches. As a full sized Bible bread sandwich costs around $2.00 in a restaurant (often more in fancier places), it seems a great luxury to serve a whole meal of them, and yet they are quite an inexpensive and very healthy meal.

You can add sprouted Alfalfa seeds to tacos, use them on top of spaghetti, munch them alongside pizza–they work with almost any meal. A very good salad is made by combining the sprouts with grated carrots and mashed avocado. Dressed with an oil and vinegar or mayonnaise based dressing, it is a delicious mixture.

If you plan to use the dried Alfalfa greens, you should gather them fresh just before the plant is in flower. Dry them in a dehydrator or a warm, airy place. Being sure not to lose any of the leaves, pulverize them in a mortar and pestle or in a blender, and store in a cool, dry place. You can make tea out of the leaves or, some suggest, sprinkle them on any cold or cooked cereal. They have a definite green, grassy taste and so take a little getting used to. The commercial infant Pablum has dried Alfalfa in it, and there are a number of commercial preparations that include Alfalfa, including Alfalfa fudge, and a concentrated Alfalfa juice!

If you wish to juice Alfalfa in your juicer, be aware that it is extremely potent. The best way to take it is to make a batch of carrot juice and introduce a small amount of Alfalfa into the juicer as you do the carrots. As you become accustomed to the taste, more Alfalfa can be added, but it is never taken straight.

Some people wishing to treat arthritis or rheumatism take a tea made of the Alfalfa seeds, but we consider this a waste of the germinating power of the seeds. It is better to sprout them and eat the sprouts. Alfalfa tea made from leaves purchased in the health food stores may have an insipid taste or even taste like nothing at all. If you wish to obtain the best results from Alfalfa leaf tea, you should go and gather your own from the very common plants all around.

RELATED PLANTS
M. falcata, Siberian Alfalfa, is similar to M. sativa, but has yellow flowers. M. media, sand lucerne, has been considered a natural hybrid between the two species.

Because of their similar functions, the clovers, Melilotus spp. are related to the Alfalfas. M. alba and M. officinalis are important as forage plants and soil builders. They are also used for hay.

CHEMICAL COMPOSITION
We have mentioned above some of the vitamins and minerals contained in Alfalfa. The essential amino acids in the plant are especially noteworthy, as well as the extremely high content of Vitamin A. You will notice that it is a good source of potassium as well.

The enzymes contained in Alfalfa are some of the most important elements, although they are not included below in the analysis chart. Among these are lipase, a fat-splitting enzyme; amylase, which acts upon starches; coagulase, to coagulate milk or clot blood; emulsin, which acts upon sugars; invertase, which converts cane sugar into dextrose; peroxidase, which has an oxidizing effect on the blood; pectinase, an enzyme that forms a vegetable jelly from a pectin substance, and protease, that digests proteins (Kirsch: 27-8). These enzymes indicate that Alfalfa could be profitably taken with almost any food!


Warning: None of the above statements have been evaluated or approved by the Food and Drug Administration or the American Medical Association.

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Apply Herbal Salve Pack to the Feet

Dara Dietz

Getting God’s great herbal Supports onto and into the sick area of the body is key to getting those areas healthy again. An Herbal Salve pack applied correctly can aid in bring healing to the injured or sick areas of the body. The trick is you have to apply the herbs in a way that will penetrate and also saturate the affected area.

The feet are a great place to begin learning how to best apply the salve packs. Jenivee and I did a couple videos while she was visiting this past week. Here is one on applying Salve packs to the feet.

She had what looked like it might be ringworm on the back of one heel. the black walnut salve took care of that issue in a couple of days. She had been rubbing a bit of the black walnut salve over the area and then putting on her socks this light application of even this powerful herb was unable to clear the issue. After applying a generous pack of the black walnut to her ankle overnight the issue was nearly gone.

Testimonials

Over the past few years the following paste has been used successfully to clear toenail fungus. The first time this suggestion was given I got a phone call about a year later. The woman shared she had followed the procedure for about three months, until she felt the fungus condition was cleared from her toenails. Her case had been very bad, the nails had all but rotted off. She shared that all her nails were dyed black and that the dye did not clear until the nails grew out. She said that as the nails grew out they were perfect, “like when I was a teenager”, she shared. It had taken her a year for the old nails to be replaced with the perfect new ones. Below are the suggestions I shared with her.

Toe Nail Fungus Paste

Here are the combining and usage instructions.

These are general instructions so you can use more for larger amounts or less if not so much paste is needed.

Combine the following in a small bowel

 2 parts slipper Elm

 1 part Black walnut powder

 1 tablespoon Black Walnut extract for each 3 table spoons of powder used

 Add Enough distilled water to make a paste

My suggestions is to do a tablespoon per part, this will make only a small amount at a time that can be easily used up in a few days. Store unused portion in cool place (fridge) for up to 5 days

Application:

For serious fungus issue: Dip cotton ball in Black Walnut extract and fasten over toe nail area. Leave in place for a few hours to allow the extract to saturate the affected area. When cotton ball has been removed apply paste as directed below.

Apply paste over affected toenails; cover with gauge to hold in place. Dress with socks for overnight sleeping. IF also able to apply during the day you may want to wear socks and sandals to keep paste in place while moving around.

Continue this procedure for 3 or 4 months. The fungus will be cleared from the area but the toenail can take up to a year to regrow. Those needing to apply the black walnut extract on a cotton ball will likely find the toe nail has been dyed black. As the toenail grows in healthy the black will be replaced with a healthy pink nail.

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The Cold Sheet Treatment

One Woman’s Hydrotherapy Story

Contrast baths and other hydrotherapy treatments for health have been used for a number of centuries in the past. Most recently, Dr. John R. Christopher added herbs to make the process into a large tea for the entire body.

In addition to greatly stimulating the circulation in the body, the Cold Sheet Treatment primarily creates an artificial fever–Dr. Christopher called it an “incubation.” This is beneficial because when the temperature of the body increases, the white blood cells move faster and faster through the body and engulf more and more bad stuff for elimination. If you could only do one thing within a very few hours, to show a very sick person that natural healing is very powerfully beneficial for them, you would always win doing a proper “Cold Sheet” on them.

Note: You don’t want to use municipal water containing chlorine, etc. If this is the water normally available for you at home, an inexpensive charcoal filter can be obtained from Home Depot type stores for about $30.00, which fits in place of your shower head.

Getting started you will need:

1 pair of large rubber gloves
4 ounces Ginger powder
4 ounces Cayenne Pepper Powder
4 ounces Mustard powder
1 bulb Fresh Garlic
1 bottle Cayenne Extract
1 bottle Lobelia Extract
4 ounces Peppermint tea leaves
4 ounces Fresh Ginger Root for tea
1 20 lb. bag of ice cubes

plastic to cover matress: 30 gal trash bags work well 

3 extra cotton sheets that can be stained
2 extra very warm blankets
1 thin dishtowel or old white sock
a bucket
small bottle of apple cider vinegar
gallon distilled water
rectal bulb syringe
large jar of Vaseline
second person to help with these instructions

This description of the steps of the Cold Sheet Treatment is told as if you were the helper, assisting someone else to do the treatment, a man in this case so we can use the word “he” instead of “he/she.” When you are undergoing this treatment, the person helping you would do as per this description of steps.

Step ONE: Making the Tea

Take the 4 ounces of peppermint

4 ounces of fresh ginger root (chopped up) and make two to three quarts of tea

Do not let the tea boil, but rather simmer for 15 minutes or better.

Step TWO: Prepare the Bed

Prepare a bed by stripping off all of the bedding and covering the mattress entirely with spread out, large plastic bags or plastic mattress cover.

The idea is to protect the mattress from staining fluids.

Next make the bed with one 100% cotton sheet down and a second as a cover between the body and the first blanket.

Lay out a few blankets so that the person doing the Cold Sheet Treatment only needs to pop into bed.

Have a bucket with a sheet in the bottom of it filled with ice and water and placed near the tub.

The instructions are continued in our Hydro Therapy Pdf file below:

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The Ten Basic Kinds of Water

1. Hard Water.  This is saturated with calcium, iron, magnesium, and many other inorganic minerals.  All water in lakes, rivers, on the ground, in deep wells, is classified as hard water. (Many city systems take water from rivers or lakes, or reservoirs supplied with mountain water; they erroneously call their supplies “soft water” but it is soft only in comparison with water which is harder.)

 2.  Boiled Water.  Boiling helps remove some of the germs, but concentrates the inorganic minerals.  Other germs are carried into a fertile element for rapid and lusty propagation of germs and viruses already in the body.

 3. Raw Water.  This has not been boiled.  Raw water may be hard (as calcium hardened water) or soft as rain water.  It contains millions of germs and viruses.  In every densely inhabited drop.  Some of these viruses and bacteria may adversely affect the thyroid gland, the liver and other vital body organs.

 4. Rain Water.  This has been condensed from the clouds.  The first drop is distilled water.  But when it falls as rain, it picks up germs, dust, smoke, minerals, strontium 90, lead and many other atmospheric chemicals.  By the time rain water reaches the earth it is so saturated with dust and pollutants it may be yellowish in color.  Water is supposed to act as an atmosphere purifier.  If we had no air pollution, we would have far less pollution in our drinking water.

  5. Snow Water.  This is frozen rain.  Freezing does not eliminate any germs.  All snowflakes have hardened mineral deposits.  Melt the cleanest snow and you will find it saturated with dirt, inorganic minerals, germs and viruses.

 6. Filtered Water.  This water has passed through a fine strainer, called a filter.  Some calcium and other solid substances are kept in the filter; there is no filter made which can prevent germs from passing through its fine meshes.  Each pore of the finest filter is large enough for a million viruses to seep through in a few moments.  A home filter usually only picks up suspended solids and is effective for the time, maybe only for hours, until it is filled up.  Then it is ineffective even for removing suspended solids, and at the same time becomes a breeding ground for bacteria.

 7. Soft Water.  This water is soft in comparison with water which is harder.  It may contain many trace minerals and chemicals, viruses and bacteria.  It is not to be confused with “softened water.”  Soft water may be classified as water which is harder than distilled water.

 8. Reverse Osmosis.  This is a system of water purification which allows pre-filtered water to be forced through a semi-permeable membrane to separate impurities from our drinking water.  However, this membrane allows only certain molecules to pass through providing the water pressure is exactly constant.  The matter of water pressure is a problem still to be solved.  Furthermore, the membrane also allows some iron and nitrate molecules to pass through.  Another problem to be solved.

But it now seems promising that we can look forward to tremendous strides in this system of water purification.  Gulf Oil, Culligan and Eastman Kodak are sponsoring vast research in this area.  High purity water between 90 and 97 percent of the dissolved mineral (and organic solutions), and over 99 percent of the suspended and colloidal particles are rejected by, the special membrane which has been developed for this process by these companies in their research. The product water, from this new research, is ultra-clear, low in dissolved solids, practically free from hardness components and essentially sterile as produced.  This makes a close second to distilled water.

 9. De-ionized Water.  A process of exchanging “hard” ions for “soft.”  The total ions are still present.  The end result is the same.  But the water has the appearance of being distilled. (Nature recognizes transformation but not extinction!)  Since water leaving the sodium-cation exchanger has little hardness, it contains sodium salts.

 10. Distilled Water.  This is water that has first been turned into steam so that all of its impurities are left behind.  Then through condensation, it is turned back into pure water.  It is the only pure water.  The only water free from all contamination.  Distilled water may well be considered the only pure water on earth.

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