Natural Healing Antiseptics

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Natural Healing Antiseptics

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Longueur: 55 pages27 minutes

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Table of Contents

Introduction
Onions and Garlic
Traditional Garlic Honey
Garlic Water
A Traditional Story, with Some Traditional Cuisine
Dalbhaati Choorma
Onion Milk
Ginger
Traditional Ginger Tea
Ginger Beer and Ginger Ale
Ginseng
Conclusion
Author Bio
Publisher

Introduction

Since ancient times human beings have known that natural herbs, spices and other natural ingredients which make up the panoply of traditional and conventional healing processes and medicines, are the best way to heal and cure ailments.

No wonder, all over the world, there are different medical systems, coming down through the ages, with natural remedies using herbs, which grow native. But thanks to the permeation of knowledge, all over the world, in the 21st century, it is very easy for us to get access to these broad and vast fields of knowledge, as long as we know how to use them in proper quantities, and in a systematic and methodical manner.

This book is going to give you some information about natural healing antiseptics, which not only help to prevent ailments, but also cured them permanently, down the ages. All these recipes are time-tested. At that time, man did not have recourse to poisonous toxins which were manufactured in labs with chemicals, and marketed extensively, under the name of allopathic drugs.

But in ancient times and in medieval times, the wise woman of the village or of the house who was well versed in medical lore knew all about how to take care of common ailments and heal them. Naturally, she was following her knowledge, based on lore passed down from the ages, as well as some knowledge through her own experience and experimentation, using herbs from the local surroundings, and adapting them to her own use.

In China, ginseng was used extensively to heal, in India, one used turmeric, but the rest of the world knew all about the curative properties of ginger, onions, and garlic. You also had your own herbal garden with chamomile, sage, parsley, rosemary, thyme, marjoram, which you used for curing, as well as for culinary purposes.

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