Michael and Lesley Tierra's Blogs

A libido as unwavering as the Himalayas? With the help of shilajit, perhaps!

Let’s face it, when people think about Valentine’s Day they think of sex. But rather than write about aphrodisiacs, I want to discuss a fabulous herb to nourish the kidneys, the root of sexual energy and power – shilajit (pronounced, she-la-jeet). 

Shilajit isn't actually a single herb; it's actually a medicinal organic substance. Composed of humus and organic plant material, shilajit is an exudate that’s pressed out of layers of rock in Nepal and other high mountains. Think of India as an island millions of years ago as it bumps into the Eurasian continent to form the Himalalyan mountains. As the land collides and the seabed pushes upward, it produces lush jungles that become trapped by layers of rock and soil. Gradually this transforms into humus, a dense, viscous and mineral-rich organic mass that becomes food for new plant life. This is shilajit. 

Over time the shilajit is exposed to freezing winters, hot summers and erosion from monsoon rains. In summer the shilajit “flows” out from between the cracks of layered rocks and the Nepali people repel down cliffs at 10-12,000 feet to collect it (in fact, it’s getting harder to find so people have to climb higher and higher as supplies are being exhausted at normal locations). Supposedly, it was discovered by observing white monkeys migrate there to chew on it during the summer months. 

If you’re thinking of petroleum now, you are not far off. Michael and I both remember watching trucks tar the streets when we were young and we’d see kids follow them to pick up asphalt bits to chew. In fact, its English name is “asphalt” and its odor and taste are strongly reminiscent of that and those days. 

It’s been said that “There is no disease on earth which cannot be cured by shilajit.” In fact, the word "shilajit" means “destroyer of weakness.” Certainly it is an adaptogen beneficial for memory and cognition, an immune support and anti-ulcer, anti-inflammatory and antioxidant. Its main indications are for the kidneys, genito-urinary tract and diabetes (it stabilizes blood sugar). As well, it potentiates the actions of other herbs with which it is taken.

And in fact, it has traditionally been taken with milk for libido and sexual power – voila! The Valentine’s Day connection! 

Recently, Michael found a pure brand of shilajit and all of us taking it noticed increased energy. One person’s ear ringing disappeared, while another experienced improved kidney function. Try Tattva or Banyan Botanicals as sources for obtaining it. 

In Traditional Chinese medical terms, shilajit, as a Kidney tonic – and probably an Essence (Yin,Yang and Blood) tonic – supports Kidney functions such as improved short term memory, reduced tinnitus, increased sexual drive and endurance, strong bones and so on. And because strong Kidney energy supports good lung function, it’s been reported to improve bronchial symptoms as well. It has a slightly warming energy, although it seems fine for use in those with yin deficiency and yin deficiency fire. 

The key about shilajit is only using the highest quality. The processing of raw shilajit is very important; otherwise it contains free radicals and possible mycotoxins and fungal toxins. Further, it needs to be a standardized extract containing at least 50% fulvic acids (its primary active ingredient) and 1% Dibenzo-alpha-Pyrones. Where shilajit is obtained also indicates its potency as it reflects the plants of that area. Some include abundant white clover, which makes it beneficial for the skin. 

Dosage is 300-500 mg per day, although some have reported taking 1,000 mg per day with excellent results. Since it stays in the blood for 12-14 hours, taking it twice a day is sufficient. If you experience detox reactions, usually loose stools or mild diarrhea, fatigue, headaches and skin rashes, then consume lots of water and decrease the dose until the symptoms disappear; after, gradually increase the dose again. 

Supposedly, shilajit needs to be taken for two months before realizing full results (and Valentine’s Day is only three weeks away), but those of us who recently tried it, experienced immediate improvement of symptoms along with increased energy. Imagine what will happen after two months! So get started on your shilajit today and have an even better Valentine’s Day!

Start the new year by cleansing old energies!

One of the best ways I know to release the past is through Ho’Oponopono, an ancient Hawaiian cleansing technique used to release unwanted memories, thoughts and beliefs. While traditionally this technique is done in a group under the guidance of a Kahuna healer, it may also be done alone.

Visit my new website, Radiance Energy Medicine, to read more about this incredibly simple but amazingly effective practice that brings us back into harmony with ourselves and those around us.

P.S. My next Radiance Quest series of classes starts on Feb. 6, 2010! Find out more about these life-changing classes here!

I guess I felt that once, when I just opened the door to the huge world of herbal medicine. But that quickly evaporated in the process of learning, studying and experimenting. And 30 years after opening that door one of the main things I’ve learned is that “the more I know, the more I know I don’t know.”

To me this is one of the attractions of herbalism: there is so much to learn, so many different possibilities and avenues to explore, that I can study my whole life and never get bored, never be done; there is always more to learn. As a result, I quickly learned to steer clear and beware of people who seem bored with herbalism, who feel they know it all. They obviously had stopped learning and growing.

Besides, herbalism is not just a science; it’s also an art. To me the art part is the most important because this is where experience is developed – the application of knowledge – and thus is the spring from which wisdom blooms. It is also where time and practice come in, which is only accomplished by doing. I guess that’s why working as a medical practitioner is called “practicing” medicine – it’s about constantly learning, applying what you’ve learned and learning from your mistakes and successes in an ongoing, life-long process.

So there is no “getting there” place to achieve in herbal medicine. You are always “there” wherever that may be, whatever knowledge you might hold. Today you know more than you did yesterday and yesterday you knew more than a year ago. Stack a bunch of these years together and you’ve got stores of knowledge. But those stores only matter if they’re applied in some way; only then is it true wisdom.

As Ansel Adams once said, “The perfect is the enemy of the good.” When we hold other people up as “knowing” and ourselves as “not knowing,” then we can get paralyzed, stall, and not explore or make mistakes. So avoid comparing yourself with other herbalists and instead, keep applying what you do know. Soon enough you’ll realize that “being there” is actually “here!”

I recently stated using a macro lens on my camera and it has changed my world – not just in getting greater close-up shots, but also in bringing the “micro” universe better into view (for a similar experience try looking at nature through strong reading glasses).

Yesterday on a photo outing I focused on flowers and was amazed to find insects I hadn’t seen. In fact, without the lens I would have completely missed them. Here's one:

I also saw “landing strips” for bees:

a threatening face on a spider’s back:

and water drops on the intricate texturing of leaves:

The possibilities seemed endless!

Just as swimming under water opens up another world to me (especially snorkeling and diving), so does the miniature view. It is truly another “cosmos” co-existing within ours. These little things in life so often go unseen – and unappreciated. The more I relax into the micro-view, the more I am thankful for the small gifts in life – the wind in the trees, rain on the roof, sun on my face. As well, I give thanks for belly-deep laughter, purring cats in my lap, a knowing smile and oh, so much more.

Try turning your "macro lens" on your life right now. What little things do you appreciate?

We’ve got two fig trees: one a black mission and one a green fig. The black mission we call, “Walking Fig,” because it’s been transplanted so many places and seems to like it. Both are prolific, although this year the weather caused late development of the fruit.

The black ones are mostly either gone, or are still hanging on the tree, too small and hard. They are my favorites, though – and my mother’s, too (in fact, when we get a good crop I mail them with frozen ice packs for her to enjoy). The best recipe I’ve ever tasted for black figs was one I discovered this summer from a caterer at a music festival event. Here it is:

Quarter the fig from the top down to nearly the bottom and stuff with blue cheese (try gorgonzola!) and a walnut (pecans work well, too). Simple, elegant, delicious.

As for green figs, there only seem to be a few, traditional recipes – either in sauce for meat, or wrapped with proscuitto. However, I recently learned a new one and it was fabulous. Here it is for you to enjoy:

Quarter figs as above and bake 20 minutes at 350 degrees. In the meantime, mix 1 Tblsp ricotta with 1 Tblsp cream per fig and pour over the baked fig. This is the “savory” version, although to me figs are quite sweet by themselves. Of course you can add a sweetener and it’s even been suggested to top with shaved chocolate. Go figgy wild!

An Italian friend shared his favorite recipe with me after I told him about the two above. It takes a bit more preparation, but is worth it:

Quarter the figs as above. Steam asparagus, cut into smaller pieces and slice each in half. Marinate the asparagus in olive oil, lemon and balsamic vinegar, then stuff into figs (adding sun-dried tomatoes, if desired) and toothpick a slice of prosciutto around each. Voila!

These are my recipes so far – without going online, that is.

What is your favorite fig recipe?

No matter what name you give it (or what animal you name it after), we’re now full swing into the flu season. Michael’s written on the great benefits of onion poultice; how can I pass up touting one of my favorite flu/lung/cough herbs – garlic? So while you’re plastering your chest with an onion poultice, eat or drink some form of garlic as well. 

Garlic is said to be a cure for every ailment but the one it causes: bad breath! Its delightful fragrance comes from the presence of sulfur compounds, nature’s own antibiotic (but if you eat parsley after the garlic, much of its undesirable odor is eliminated). Garlic is a rejuvenating herb because it both stimulates metabolism and detoxifies. In fact, the body absorbs it so quickly that if you were to rub a clove on your feet, you would be able to taste it within seconds! 

Garlic is one of the very best herbs for respiratory conditions, colds, flu, sore throats, infections and earaches. Because it so powerfully heals lung ailments, I recommend it to most all patients with coughs or mucus (especially white or clear mucus).

I have found two methods to be particularly effective for lung ailments: garlic juice or garlic appetizer.  

Once when I visited my parents I developed walking pneumonia (and didn’t know it). I tried a variety of different herbs but had no results. Finally, I purchased a bottle of garlic juice at a chain grocery store and drank one teaspoonful every two to three hours. Within the first day I was well on the road to recovery and by the end of the third day, completely healed. 

Another time I had a terrible debilitating cough on Mother’s Day. My son and husband wanted to take me out to lunch to celebrate and since I didn’t want to disappoint them, I went along thinking I would keep them company but not eat. Luckily we found an Italian restaurant where, as we waited to order, a large appetizer of bread with raw garlic in olive oil sat on our table. Knowing garlic would help me, I coated several pieces of the bread with masses of the raw garlic dipped in olive oil and ate them with relish. By the time our meals had arrived, my cough was nearly gone and the next day I had fully recovered. I have seen had many a patient experience similar results using garlic juice or appetizer. 

Of course, garlic has TONS of other great medicinal uses. It’s a specific for regulating blood pressure, both high and low, and lowers blood cholesterol and triglyceride levels and plaque in vessels, thus treating atherosclerosis. The deodorized garlic capsules work well in this case, which is a blessing, for it is quite convenient and of course, odorless (in fact, the aged garlic may be superior for these actions).  

As well, raw garlic effectively improves weak digestion, stimulates circulation and treats arthritis, rheumatism, lower back and joint pains, genito-urinary diseases, nervous disorders, cramps and spasms and heart weakness. For any of these eat the raw cloves, or drink the juice or syrup. It may also be used in food poisoning due to shellfish.  

The Chinese use garlic as a preventative and treatment for parasites and intestinal worms, particularly hookworms, pinworms and ringworm of the scalp. Either insert an oiled garlic clove in the rectum, use garlic enemas (made from garlic tea), eat 3-5 raw cloves of garlic, 3-6 times daily, apply the paste (mashed garlic in sesame or olive oil) topically for ringworm, and in general, use heavy doses for these indications.  

Garlic is also good for amoebic dysentery, and an effective antibiotic for staphylococcus, streptococcus and bacteria resistant to standard antibiotic drugs. It is effective for vaginitis and leukorrhea (coat cloves in oil, wrap in muslin, saturate in olive oil and directly insert into vagina) and anti-fungal for the treatment of Candida albicans and yeast infections. 

Garlic

Allium sativum; Liliaceae;  da suan; Sanskrit: lasunam

Part Used: bulb

Energy, taste: hot; spicy

Organs affected: Lung, Spleen, Large Intestine, Stomach

Actions: expels parasites

Properties: stimulant, diuretic, diaphoretic, hypotensive, alterative, digestant, carminative, expectorant, antiseptic, antispasmodic, parasiticide, antibiotic, antibacterial, antifungal, anticoagulant, lowers cholesterol

Biochemical constituents: volatile oil (about 0.2%) including allicin and aliin, B Vitamins, minerals

Dose: 6-15 gm; Since the volatile oils hold its active ingredients, garlic must be taken fresh for acute ailments rather than deodorized in capsules. For acute conditions, take 1 tsp. every hour of syrup, oil or juice; 3-5 cloves, raw, toasted or as paste/day; 30-60 drops tincture, 1-4 times/day

Precautions: avoid in high doses during pregnancy; do not use with Excess Heat or Yin Deficiency with Heat signs, acute inflammations, or take with problems of the mouth, tongue or throat; prolonged direct contact to the skin of fresh garlic can cause irritation; excessive use can irritate the stomach

Other: purple-skinned garlic has a stronger effect against parasites; eat with food as a preventative

Indications: respiratory conditions, colds, flu, sore throats, infections, earaches, cough, high and low blood pressure, high cholesterol and triglyceride levels, atherosclerosis, weak digestion, poor circulation, arthritis, rheumatism, lower back and joint pains, genito-urinary diseases, nervous disorders, cramps, spasms, heart weakness, parasites, intestinal worms (particularly hookworms), pinworms, ringworm of the scalp, amoebic dysentery, staphylococcus, streptococcus, vaginitis, leukorrhea, Candida, yeast infections

Recently I was sitting in my garden one late afternoon trying to pull myself together after a very scattering day. (You know those days, the ones when you plan to do certain things, but instead, everyone and everything else draws your attention away?) I happened to look down and see the great Puller-Together herself, comfrey. 

But I didn’t see the normal comfrey plant I usually find. Instead, late afternoon sunlight shone through the side of the leaves revealing one of the most incredible patterns I’ve ever seen. It looked like a garden of emerald crystals tightly woven together. And each of these encased multiple smaller crystals and so on down. It was amazing. 

The pattern in each leaf seemed to tell me comfrey is used for – knitting together, not only skin, muscle and bone, but also the very network of the plant itself. What a great demonstration of the Law of Signatures (from homeopathy), where what a plant looks like suggests what it is good for. Ginseng is a good example, for the root looks exactly like a man, complete with head, arms and legs; of course, ginseng is good for the energy of the entire body. 

So here I am, trying to pull myself together and comfrey gives her gift again. It immediately sparked such creativity – I had to photograph and write about her immediately – that it pulled me together from my scattered place and I felt much better. Plants provide such meditative spaces – what a gift! No wonder so many people love to garden.

Uses for Comfrey

Comfrey's nickname, knitbone, is highly appropriate as one of its constituents (allantoin) actually causes cellular proliferation, quickly healing broken bones, fractures, torn skin (try it on torn perineums after childbirth, using the fresh herb poultice daily), and strengthening tendons, bones and ligaments (take internally and apply externally).  It is the fastest wound healer around. Comfrey also stops bleeding from the stomach, lungs, intestines, kidneys, ulcers and piles.

Because comfrey has the highest mucilage content of any herb, it is very moistening and lubricating. As a poultice or salve it soothes burns, wounds, psoriasis, eczema, inflammations, ulcers, varicose veins and draws out poisons from boils and insect bites or stings. I have found comfrey, along with perhaps plantain and echinacea, to be incomparable in drawing out the poison from spider bites, healing them quickly and painlessly.

A wonderful herb for the lungs (tonifies Lung Yin), comfrey's cooling moistening effect heals bronchitis, tonsillitis, pharyngitis, pleurisy, pneumonia, pulmonary TB, coughs (including whooping cough), expels phlegm, soothes the throat, lowers fevers and overall, rejuvenates the Lungs and mucous membranes.

It helps the pancreas regulate blood sugar levels and promotes the secretion of pepsin, thus aiding digestion. 

The root can be used as well as the leaf, and is stronger in tonic properties for healing lungs and mucous membranes, especially in cases of Dryness, Heat, Deficient Yin and inflammation. The leaves are more astringent and anti-inflammatory.

The Comfrey Controversy

While comfrey is a powerful nourishing tonic that rapidly promotes tissue growth, it is a controversial plant because of its pyrrolizidine alkaloids (PA’s) which may cause liver disease in humans. Many herbalists feel the plant causes no threat to humans if consumed only as needed and avoided in prolonged high doses, while others have stopped using it altogether.

It is important to realize that a constituent with a negative effect may be neutralized, or greatly diminished, when combined with other herbs in formulas. To help make your own choice, those with a personal and/or parental history of alcoholism, hepatitis or mononucleosis, a history of drug use (recreational or otherwise) and caffeine users should all probably avoid using this herb internally. However, it may safely used externally by everyone. Further, certain herb companies offer PA-free comfrey products.

COMFREY

Symphytum officinale; Boraginaceae        W

Parts used: leaves and root

Energy, taste and Organs affected: cool; bitter, sweet; Lungs, Stomach, bones, muscles

Biochemical constituents: 
leaves: allantoin, pyrrolizidine alkaloids, tannins, mucilage, starch, inulin; 
root: allantoin, mucilage, tannins, starch, inulin and traces of oil

Actions: tonify Yin

Properties: demulcent, vulnerary, expectorant, nutritive tonic, alterative, astringent, antitussive

Biochemical constituents: allantoin (this constituent increases cell proliferation), mucilage, tannins, starch, inulin, traces of oil, pyrrolizidine alkaloids; steroidal saponins in root

Dose: 
root: 6-15 gms; decoct 1 tsp./cup water; 
leaves: 3-9 gms; infuse 2 tsp./cup water, acute - drink 1/2 to 1 cup tea every hour until condition lessens, then drink 2 cups a day until problem is gone; 10-30 drops tincture, 1-3 times/day

Precautions: Because of its pyrolizidine alkaloids (PA’s), it should be avoided internally in pregnancy, children, nursing and liver disease. Mainly use the leaf from S. officinalis, as both are lower in PA’s than other species or plant parts.

Indications: fractures, skin wounds and tears, bites, stings, boils, sores, ulcers, hemorrhage, bleeding from stomach, lungs, bowels, kidneys, ulcers and piles, broken bones, diarrhea, bronchitis, tonsillitis, pharyngitis, pleurisy, pneumonia and consumption, coughs, including whooping cough, expels phlegm, sore throat, fever, poor digestion rejuvenates the lungs and mucous membranes

Fall Correspondences in Traditional Chinese Medicine

Diet and Lifestyle Tips to Prevent Fall Ailments

Fall Herbs for Balance

Now I don't have anything against plums; they're dark and juicy, too -- just how I like them. But nothing matches mulberries and we only have one tree planted by Michael years ago. Unfortunately, he planted it outside of our fence. I guess that does seem to make the berries fair game.

So early this morning I trudged out under the foggy sky and picked all I could. Last week I had only gotten two handfuls; now I filled a small bucket. As juice dripped down my arm I realized how the darkest berries were hidden behind and between the leaves, best found by standing under them. (So often the best things in life are right under our noses but take a shift of perspective to see!) So I put my back to the trunk, stuck my head between the branches and happily picked away. The berries practically fell into my can with the touch of a finger.

I had thought of baking a pie but couldn't wait -- they just had to go into my breakfast bowl. Yum.

Mulberry trees provide amazing herbal medicine. All parts are used and they host mistletoe, too (Loranthus parasiticus; sang ji sheng).

The mulberry tree is a pharmacopoeia in itself, and is amazing for how its many parts are widely used for such different purposes. (This may be due to the Chinese interest in the silk worm, which feeds on the tree, and since the Chinese are the major producers of silk in the world, they learned a great deal about the tree). The mulberry tree is an excellent study in how each part of a plant works uniquely, particularly when prepared in different ways.

It's also a lesson in Chinese; note how sang is the word for mulberry, while the words following it are names for each of the plant parts:
 

• fruit: sang shen
• leaf: sang ye
• twigs: sang zhi
• root bark: sang bai pi

Indications:

Fruit: dizziness, tinnitus, insomnia, premature graying hair, constipation due to Deficient Blood, wasting and thirsting disorder (diabetes, TB)

Leaf: fever, headache, sore throat, cough with thick, yellow phlegm, dry mouth, red, sore, dry or painful eyes, spots in front of eyes, vomiting of blood due to Heat in Blood

Twigs: edema, arthritis, rheumatism and painful joints, especially in the upper extremities

Root bark: coughing and wheezing due to Lung Heat (yellow mucus and inflammation), edema, facial edema, swelling of extremities, fever and thirst, difficulty in urination, hypertension

MULBERRY

Morus alba; Moraceae C, W

Parts Used: fruit, leaf, twigs, root bark

Energy, taste and Organs affected:

Fruit: cold; sweet; Heart, Liver, Kidney

Leaf: cold; sweet, bitter; Liver, Lung

Twigs: slightly cold; bitter, sweet; Liver

Root bark: cold; sweet; Lung, Spleen

Actions:

Fruit: tonifies Blood

Leaf: cools and releases the Exterior

Twigs: dispel Wind and Dampness

Root bark: relieves coughing and wheezing

Properties:

Fruit: demulcent, nutritive

Leaf: diaphoretic

Twigs: antirheumatic, antispasmodic

Root bark: expectorant, antitussive

Biochemical constituents:

Fruit: carotene, thiamene, riboflavin, Vitamin C, tannin, linoleic acid, stearic acid

Leaf: carotene, succine acid, adenine, choline, amylase

Twigs: mulberrin, mulberrochromene, cyclomulberrin, morin, cudranin, maclurin, cyclomulberrochromene, tetrahydroxystilbene, dihydromorin, dihydrokaempferol, fructose, glucose, arabinose, xylose, stachyose, sucrose

Root bark: morusin, mulberrin, mulberrochromene, cyclomulberrin, cyclomulberrochromene

Dose: infuse leaves, decoct the rest:

Fruit: 6-15 g; often used in syrup form

Leaf: 4.5-15 g; toast in honey for cough or Lung Dryness; external wash for eyes

Twigs: 10-30 g; often the old stems are used

Root bark: 6-15 g; honey-fry to stop coughing and wheezing

Precautions:

Fruit: diarrhea due to Spleen Deficiency

Leaf: none noted

Twigs: none noted

Root bark: excessive urination, cough due to Wind Cold

Other: Loranthus (Loranthus parasiticus; sang ji sheng), the mistletoe growing on the mulberry tree, is a Yin tonic used to treat low back and muscle pain, arthritis, rheumatism and hypertension.