We get many requests for testimonials so I would like to share with you where you can find them and invite you to share yours with us so others can benefit from your successes.
On The Herbal Legacy website www.herballegacy.com you can type “testimonials” in the search bar and then pick the one you want to read. You can also click on the tab “Ailments and Programs”, or “Single Herbs“, select the one you want and then scroll down to the bottom of the page and you will find the testimonials for that ailment or herb. Here is a sample from the single herb list: 
 

Cayenne
Deep Cut: A person in our audience told how he had cut deeply with a sharp instrument the inside of his hand, fingers and palm. The blood spurted out in streams. He poured a large amount of cayenne pepper into the wound, and within seconds the blood flow slowed down to congealed dripping and the bleeding stopped entirely before many seconds had passed. With a goodly amount of cayenne covering the wound, he then wrapped it. He was so excited about the rapid results he could hardly wait for the regular herb meeting. But, as he said, the “punch line” was lost, because instead of a nasty ragged scar to show how severely he had been hurt, the area was healed and there was no scar.

The School of Natural Healing website www.schoolofnaturalhealing.com has a link on the left hand side “Testimonials about The School of Natural Healing” here is one from there.

I have an 8 year old daughter, Katie, who has Down Syndrome. She has suffered chronic ear and sinus infections for years. We were constantly in the doctor’s office for another round of antibiotics. I knew that they were harsh on the body and was extremely concerned for her. One day I expressed my concern to her pediatrician that there must be something we could do to strengthen her immune system or eliminate something from her diet. I was laughed at and told it was just the lot Katie had been given and she would always be sick. I was furious.
I looked around for an alternative, signed up for the School of Natural Healing and Katie has not been back to any doctor in almost a year. We have all but eliminated milk from her diet and when she does start in on a sinus or ear infection we start her on Dr. Christopher’s Infection Formula and Kid-e-Mune and the results are immediate.

We also have people who email them in. Here is part of one that we recently received:

Hypothyroidism
This began when I passed the mirror one day and noticed a big lump on my throat.
Everyone encouraged me to go to the doctor’s and have it checked. They verified it was a goiter. Nurse Carol told me that if I did not take the prescription for Levothyroxine, I would die! (How’s that for terrorizing patients!)  She said my heart would enlarge and I would develop an enlarged heart and cardiovascular disease.  I continued to say thank you but no thank you.  She felt the goiter and said it felt like a “simple” goiter.  She could detect no nodules or lumps.  She insisted I at least take the prescription home.
I did.  I looked it up in the Drug Formulary.  The first side effect was 13% bone mass loss.  My mother took this drug and developed osteopenia very quickly.  The second side effect was, can you believe it, cardiovascular disease!!  So, I was darned if I did, and darned if I didn’t.
I called David Christopher and told him about it.  He asked me how I felt about it.  I told him there was no way I was going to take that medicine!  He said “then let’s get started”.
Some of the suggestions he made were:

I love reading and hearing about the wonderful healing that goes on with people. I know life is much better when we are healthy. Please send us some of your successes. You can reply to this newsletter or send them to registration@snh.cc. We would love to hear from you.

Have a Healthy and Happy Day!

Doreen Spackman is a Master Herbalist graduate and employee of the School of Natural Healing.

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Growing up on the American diet most of us aren’t aware of the best way to prepare grains, nuts and seeds so our bodies can utilize the nutrients. We grew up thinking white flour bread was beautiful and delicious, nothing could be better, especially home baked bread. Today many have evolved to think whole wheat bread is the best option and who can deny that hot, homemade, whole wheat bread, fresh out of the oven tastes great? But this reminds me how Dr. Christopher taught that you can’t expect to grind wheat to face powder, cook it at high temperatures and think it will rebuild and nourish the body. “Dead food begets death.”  Live foods give life! Proper preparation will nourish and rebuild our bodies.

Whole grains that have been processed at high temperatures are extremely toxic. Are there any puffed grains or flat flakes in your whole grain breakfast cereal? These are not only void of nutrients but hard to digest. These highly processed whole grains also affect the blood sugar and destroy the enzyme phytase that aids in the breaking down of phytic acid.

 Nature has placed phytic acid in the bran of whole grains and also enzyme inhibitors to protect grains for long time storage. If the grains are not pre-soaked or fermented before consumption the phytic acid combines with other minerals such as calcium, magnesium, iron, copper, and zinc and inhibits their assimilation in the body, which can lead to mineral deficiencies and eventual bone loss.

Sprouting, overnight soaking and fermenting the grains helps to neutralize nature’s protection of phytic acid and enzyme inhibitors. This in essence starts the digestive process giving us the ability to properly break down the grains, nuts, and seeds making it possible for our bodies to receive the minerals and nutrition within them. Soaking seeds in warm water also promotes growth of the beneficial enzymes which increase vitamin and mineral content, favorably B vitamins.

Gluten is a protein in grains that is hard to digest. It taxes the digestive system. Those grains containing gluten; barley, oats, rye, and wheat should especially be sprouted, soaked, or fermented. Currently numerous people have allergies to grains, nuts, and seeds but with the proper preparation of these foods many have tolerated them just fine.

Throughout history previous cultures sprouted, soaked, and fermented grains, nuts and seeds. An example of this is in the Old Testament when “pulse” was eaten by Daniel, Hananiah, Mishael, and Azariah. This gave them amazing health benefits.

Some cultural examples of historic grain preparation include: Mexican pozol (corn cakes) which are fermented for a few days and can be for up to two weeks using banana leaves. When making injera (bread) Ethiopians fermented teff (grain) for several days. Oriental and Latin American countries fermented rice before using. In India idili (rice and lentils) fermented for two days or longer. African corn was soaked overnight before adding it to dishes. They also used millet or corn to make a sour porridge. In Europe, grains were soaked overnight or longer before serving as cereal or porridge and their bread was made from sourdough starters. American pioneers also made sourdough breads and the Welsh soured a porridge made from oats.

There are many books available on sprouting for the different grains, nuts and seeds. It is best to soak grains and the larger nuts and seeds for at least 24 hours or more.  To ferment them use lemon juice or a good apple cider vinegar from the health food store that contains the friendly flora or “mother”.  A little in the soaking water will suffice. (see recipe below)

I have witnessed in my own health and others how these simple changes in our food preparation will improve your health. Increased energy and vitality will be yours!

Yvonne Lunt Salcido is a Student Advisor for and a Master Herbalist Graduate of the School of Natural Healing. She is a current student at Utah Valley University majoring in Health and Wellness Education.

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Liza Doolittle, in the play My Fair Lady, dreamed of a wonderful life of eating chocolate daily.  Marketers update this fantasy by promoting freedom from coronary heart disease and controlling weight by consuming this delicacy on a daily basis.  They draw from positive, yet observational studies that point to cardiovascular health benefits.  In the British Journal of Medicine (August 2010) researchers analyzed seven studies, which included over 100,000 people.  Conclusions were drawn showing a 37% lower risk of heart disease in those who ate the most chocolate as compared to those, in the study that ate the least amount of chocolate.  Also they were 29% less likely to die from stroke.  In other studies chocolate has been shown to lower cholesterol, lower blood pressure, decrease insulin resistance, reduce platelet aggregation and improve coronary flow velocity.

Although these observational studies do not address the cause of the results, we can make our own speculation by studying the components of cocoa (Theobroma cacao). This herb has polyphenol compounds which contribute to its cardiovascular actions.  The flavonoids increase the production of nitric oxide, which calms and dilates blood vessels.  The effects of anti- oxidants reduce oxidative stress.  Intracellular calcium increases, endothelial estrogen receptors are activated, and endothelial progenitor cells increase resulting in activation of repair mechanisms for damaged vascular tissue.

There are many studies that contradict the referenced studies.  Some of these contradictions occur as a result of the processing.  Manufacturers know that Americans do not like the taste of bitter so their main objective is to remove bitter compounds.  The problem is that most medicinal compounds are bitter, as are flavonoids.  So with the success of processing out the bitter, these companies eliminate all health aspects of cocoa.

Additional facts: 

•     Generally dark chocolate has more flavonoids than milk chocolate.
•     Do not be fooled by cocoa content (70% etc.) it depends on the processing.
•     Do not worry about the saturated fat content of pure chocolate; the cocoa butter is mainly stearic acid which has a neutral effect on blood cholesterol.
•     Milk chocolate depends on added milk fats which are not good for your heart.
•     Cocoa powder has the most flavonoids unless it is “Dutch” cocoa which has gone through an alkali process that destroys these beneficial compounds.
•     Adding milk to cocoa blocks the absorption of the flavonoids.
•     Dark chocolate has about 20 milligrams of caffeine per ounce.
•     Chocolate liquor is neither liquid nor alcoholic, it refers to its’ cocoa content (half cocoa solids and half cocoa butter).
•     White chocolate has no cocoa, consisting of flavorings, sweeteners and the cocoa butter content (which allows it to be called chocolate) usually has been “deodorized” to remove any bitter flavor (medicinal compounds).

When you find the purest, most medicinal yet tasty chocolate, keep in mind that it is not a food but is a treat that is healthy.  Rely on fresh fruits and vegetables, which are all high in flavonoids and are the main foods we should be eating.

David Christopher is a Master Herbalist and the director of The School of Natural Healing. David also co-hosts the popular radio show “A Healthier You” and is a popular international teacher and lecturer.  

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There appears to be a reawakening to cultured and fermented foods. In the past, many people used fermentation to preserve food. Now we are recognizing the great health benefits that come from cultured and fermented foods. These types of foods contain the probiotics that the body uses to aid in digesting proteins and fats more efficiently. They improve the nutritional quality of food, protect us from disease causing organisms (like Candida Albicans) and they boost the immune system. These foods also create an environment that is inhospitable for pathogenic microorganisms (disease causing). Dr. Christopher was well aware that digestion is the foundation of health - that is why he recommended using vinegar in your daily regimen.

A vinegar-like drink that is re-emerging in popularity is Kombucha. The history of Kombucha is legendarily reported back to 220 BC by the Qin Dynasty for a Chinese emperor to use as an elixir. From there it spread throughout Asia. It is purported that in 414 AD a Korean named Dr. Kombu brought this famous tonic to an emperor in Japan and this is where the name was coined. Kombu for the doctor and cha is the Chinese name for tea. Kombu + cha = Kombucha. It has also been said that a “vinegary beverage” was carried into battle by Japanese warriors.

In China traditionally the grandmother cared for the “culture” and then it was passed down from mother to daughter. From China this tradition was spread to Russia and ultimately all of Europe until World War II where rationing made it difficult to find sugar and tea.

Like vinegar, Kombucha uses the same type of “mother” in the fermenting process. The “mother” also known as “culture”, “mushroom” or “baby”, is the colony of bacteria and yeast that works in harmony to convert the nutrient solution into Kombucha. An easy acronym for this culture is SCOBY.

SCOBY=
Symbiotic
Culture
Of
Bacteria &
Yeast

What makes Kombucha different from vinegar is the nutrient solution in which it is brewed. Vinegar uses apple cider where Kombucha uses sweet tea, specifically tea from the plant Comellia sinensis. All black, white, green, and oolong teas derive from the same plant. It is how they are processed that makes them different. The most common teas used in Kombucha are black and green teas. The reason for this is that many “teas” do not contain what Kombucha needs to brew successfully over time. Some plants that are used in herbal infusions lack the necessary nutrients the culture feeds on in the transformation process. Without some Comellia sinensis in the brew, the Scoby may be harmed by the essential oils in the plant and it will retard the fermentation process and therefore stop the healthful benefits. 

The magic of the fermentation process between the tea and the Scoby is that vitamins and enzymes are produced that weren’t there before. Fermentation helps the poly-phenols, tannins, and antioxidants found in the tea to become more bio available (easier for the body to absorb and use).

There has been concern over the possible alcohol and caffeine content of Kombucha, as well as the sugar that is used to make the sweet tea (nutrient solution you add to the Scoby to make Kombucha). The sugar and compounds of the tea are digested by yeast and bacteria in the fermentation process. This is fuel for the Scoby. 

In the book Kombucha by Christopher Hobbs, an instructor for the School of Natural Healing, he states “A cup of Kombucha tea (5 oz.) contains up to 5 mg. of caffeine. A strong cup of coffee contains about 100 mg of caffeine. So it is not a significant source of caffeine. Kombucha tea can contain ethyl alcohol ranging from 0.4 to 1.5%, but rarely over 1%. This is a very small amount. Many beverages, even apple juice, contain minute amounts of alcohol.” 

Kombucha, for many, is a healthier alternative to soft drinks and gives a person another choice when it comes to a fermented beverage other than vinegar. This drink is a good source of probiotics and enzymes for healthy digestion and it also produces various B vitamins, even B12, and healthy amino acids.  Components of the basic brew are: Nutrient Solution (Sweet tea) + Starter Liquid (start from already brewed batch) + SCOBY + Time = Kombucha 

For more information on the constituents found in Kombucha and detailed instructions on brewing, you can purchase the book Kombucha by Christopher Hobbs from Christopher Publications. There are only a limited number of books on hand (the book is out of print) so it cannot be purchased online. To order call 888-489-0155

Mishelle Knuteson is certified in Rapid Eye Technology (RET) an emotional release therapy, teaches classes in The Art of Feminine Presence and a Master Herbalist ~ graduate of The School of Natural Healing. Mishelle currently works as an Educative Master Herbalist (MH) for The School of Natural Healing and as Office Manager of Christopher Publications.

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by David Christopher M.H.

Those of us reading this newsletter know that we should make healthy changes to our diet.  The hard part is knowing how to make these changes.  Perhaps it would help to know why we eat the way we do, not as an excuse for staying the same but as a guide to improve our well-being.

All herbivores and omnivores have an attraction to sweetness because it indicates high caloric and vitamin content of the food.  To be physically active we need energy and calories provide this energy.  This is not a “lose-lose” scenario.  Eating sweet foods is natural and necessary. But in this scenario the sweets we eat should be natural, in their whole fresh state, nothing added and nothing taken away.  Fresh fruit satisfies this necessity. 

Herbivores are supplied these sweet calories with grass (just notice the extreme sweetness of wheat grass juice).  If we have indulged in highly processed sweet “foods”, and have developed an “addiction” to this highly advertised merchandise then a remedy of barberry root extract, or any other extremely bitter herb is recommended.  The extreme bitter taste seems to counter the desire for sweetness.

The taste of bitter is normally disliked by people.  This may have roots in our hunter/gatherer days, when the taste of bitter was a warning.  Poisonous plants are acrid and the closest taste to acrid is bitter.  Medicinal plants tend to be bitter so when we are sick we have a better tolerance for this taste, perhaps even a craving.  Cravings for bitter coffee and beer may be an attempt, by the body, to obtain a remedy for healing.

Unlike fruits, vegetables are not as sweet and do not provide many calories, which makes them the best foods to help lose weight.  Vegetables are the best source for vitamins, minerals and other healing compounds which have bitter tastes. It is generally the slight bitterness of vegetables that cause their rejection at meals.  Flavorful herbs and spices, salt sparingly, and the richness of oils help counter the disagreeable taste that most Americans have for vegetables.

Correct food choices start at conception.  When soon to be moms eat nutritious foods during pregnancy, the child will be more prone to eat those nutritious foods as well.  The flavor and odors of what mothers eat are present in the amniotic fluid, which is swallowed by the fetus (they are also found in breast milk).  Fetal taste buds are mature at 13 weeks and taste receptor cells are functioning at 16 weeks.  This phenomenon is evident with American couples who adopt Asian babies. Even though these babies have no exposure to Asian foods they are attracted to the flavors of the food their biological mothers consumed while carrying them.

Adults and older children can change their food preferences by consistently eating these nutritious foods.  One of the ways of introducing these more bitter vegetables is to slightly sweeten them and then gradually reduce the sweeteners.

The next step to healthy eating is making sure that at least 50% of all food consumed is raw.  There are several “Non-Cook” books available to guide us in preparing these healthy raw additions. Melissa Chappells book, “Faves” is full of delicious raw recipes and is the newest addition to the excellent books published by Dr. Christopher Publications. 

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We want you to know of our wonderful website that many of our readers are unaware of - Herballegacy.com. This site has a list of Dr. Christopher’s formulas, a list of ailments and programs to help with those ailments, single herbs, recipes, herbal education information and more. I’m going to walk you through the site to help you find the information you’re looking for

Some easy ways of accessing the site:

1. At the bottom of your newsletter there is a section of Herbal Resource Links. Click on the second link that says “Herbal Legacy.”
2. Go to www.schoolofnaturalhealing.com On the left hand side in blue click on “Herbal Reference Links”, and then click on the “Herbal Legacy” link.
3. Type www.herballegacy.com into your browser bar.

Home page
We get many calls where readers want to give information from the newsletter to their family and friends. This is where you can direct them to sign up for the newsletter. They only need to type in their first name and email address, then click the submit button.

Tabs on the site:

1. Articles - Here is a list of previous newsletters with their name and the date the article came out. There are articles for everything from “Natural Protocol for systemic Yeast overgrowth & leaky gut syndrome” on May 5, 2010 to “Preparing a fomentation for injuries” on March 30, 2011 and everything in between.
2. Dr. Christopher formulas - Click here for a list of Dr. Christopher’s original formulas and the herbs in them.  Some let you know what each herb in that product does, and some will tell how many parts of the herb is contained in the product. It also tells different ways to use the products and testimonials of people who have used them and their results.
3. Ailment & Programs - Here you can learn about the difference between the 3 day juice cleanse,  the extended cleanse program, the incurables program, as well as a list of ailments from A-Z and the way Dr. Christopher taught how to take care of that problem.
4. Single Herbs - We have place School of Natural Healing graduates Thesis papers here so you can have more information on single herbs. Each thesis will tell the history, location, chemical constituent, medicinal qualities, contra-indications, some herbal formulas using that herb, dosages and applications, and personal experiences with those herbs.
5. Recipes -Everyone loves recipes and here is a great resource from breakfast and main dishes to snack, soups and of course desserts. Yummy!!
6. About Us - gives you some information about Dr. John R. Christopher and David Christopher.
7. Herbal Education -This gives you information about the School of Natural Healing and the times the general public can call and talk to a Master Herbalist for answers to health questions.

I love Herballegacy.com it has so much information on one site and so convenient to use. Have fun on the site and let us know what helped you most or send us some of your testimonials.

Have a Happy and Healthy Day!!!

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Fall is one of my favorite seasons here in Oregon. At the local farmers market you will find a colorful palette of the region’s fresh organic apples. While it’s hardly arguable that nothing beats the refreshing taste of a crisp apple freshly picked, this is only one facet of my appreciation for the amazing apple and how it tops my charts as being one of the worlds most nutritious foods.

In 1998 the Journal of Physiology and Biochemistry published a study that highlighted the relation of pectin in the diet, it’s ability to lower cholesterol in the liver and its ability to bind and remove cholesterol from the body as it passes through the intestinal tract. At the conclusion of the study it was observed that, “… Serum cholesterol [total amount of cholesterol found in the body] only declined significantly in apple-fed groups. The decrease of cholesterol levels in liver and serum, and its increase in faeces could explain the beneficial effect of including these fibers in the diet to prevent some nowadays very frequent diseases.” Long before this study was published Dr. Christopher recommended the apple for use in the three-day Cleansing program. About the apple’s virtues Dr. Christopher exclaimed, “One of the most effective blood purifiers known is the common apple.”

In 2004 two studies were done, together they further magnified the benefits of the apple. In January 2004 Swiss Medical published a report showing how apple pectin significantly reduced the 137Cs cesium (radioisotope and unstable chemical) uptake in Ukrainian children affected by the Chernobyl nuclear reactor disaster. Results of this study showed a 62% reduction in 137C cesium. In May 2004 Nutrition Journal published a report that said, “Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. In the laboratory, apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants.”

Way to pack a punch! The apple,  a good source of soluble fiber, controls blood sugar and insulin release, sweeps clean the intestinal tract, helps prevent cancer, asthma, diabetes, heart disease, is capable of removing heavy metals, radioactive particles … and tastes absolutely amazing!

Noell Larsen is a Holistic Nutritionist and Master Herbalist/ Masters of Science graduate of The School of Natural Healing. Together with her husband (a current Medical Student) and as a mother of two children… speaking, writing and tutoring others in health has become a family passion.

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You have probably read the news about prostate screening for cancer, which appeared on the front page of many newspapers across the country.  On Thursday October 13, 2011 an Associated Press article by Marilynn Marchione basically blasted PSA tests.  It related that this test is only a measure of inflammation which can be elevated for many reasons including bike riding, recent sex, or normal enlargement of the prostate due to age.  She also debunks the claims that the screening saves lives. She makes these claims by drawing from a very large, well done American study, that\ showed that annual screening did not lower the chances of dying from prostate cancer.  Many men believe the screening saved their lives because their urologist erroneously told them it did.  These men and urologists become very vocal in promoting prostate cancer screening.

Less visible are the unfortunate men who test high for PSA and are then subjected to invasive testing that can harm or spread cancer.  One such case as reported in the article is, “… Donald Weaver who was a healthy 74 year old Kansas farmer until doctors went looking for prostate cancer.  A PSA test led to a biopsy and surgery, then a heart attack, organ failure and a coma. His grief stricken wife took him off life support. ‘He died of unnecessary preventive medicine,’ said his nephew, Dr. Jay Siwek, vice chairman of family medicine at Georgetown University.  Blood tests can kill you …”

The United States Preventive Task Force does not recommend the use of this test, and doctors have been warned by the AMA to leave slow-growing prostate cancer alone; that interference may spread the cancer. What should we do to prevent prostate cancer?  Well first, grow up and eat like an adult.  Stop eating those sugary breakfast cereals.  Stop drinking milk, it contains hormones that stimulate growth of prostate tissue.  The hormones found in meat can also negatively effect prostate health. Do eat plenty of fresh fruits and vegetables, sprouted grains and legumes, and include nuts and seeds in your diet.  This program is preventative for not just prostate cancer, but all cancers. If prevention is too late, then do the extended herbal cleanse as explained in the Dr. Christopher Three Day Cleanse booklet.

Next eat the seeds highest in cancer preventing nitrilosides; which are apricot seeds. They are extremely bitter, but buck up and eat six seeds a day to start and work up to as many as 30 per day. These simple seeds are natures’ chemo therapy. Cyanide and benzaldehyde are the chemicals in the seed that destroy cancer cells. These two chemicals are bound to two glucose molecules and are inert until activated at the actual cancer site. This is accomplished enzymatically. The chemicals are released with beta-glucosidase which is found at cancer sites.  Healthy cells are surrounded by the enzyme rhodanese, which in the presence of sulfur, converts the cyanide into thiocyanate, which then converts to cyanocobalamin (vitamin B12).  The Benzaldehyde, in the presence of oxygen is converted to benzoic acid, an analgesic.

In conclusion, I ask “Why would anyone want to go through risky medical procedures to look for possible prostate cancer, when nature provides a safe and natural chemotherapy, specific to cancer cells and at the same time is nutritive to healthy cells?”

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We had an interesting dinner the other evening–I had prepared a fabulous cashew sauce for our zucchini noodles and was excited for the kids to try it out.  My three year old took her first bite, said “Yum!” and then immediately had a look of horror cross her face.  Being the mom that I am, I thought, “Oh no you don’t - not tonight!” and immediately gave her another bite.  She cried and complained while I tried to enjoy some of my own dinner.  As I often do, I gathered my wits, force fed her another bite and ate some more.  But this was not the usual whining about something new for dinner.

Her cries got louder, her face turned red and all of a sudden she had big white bumps around her eyes.  The bumps multiplied, her eyes starting swelling shut, her stomach hurt and I sprang to action.  I grabbed a cold wash cloth for her eyes, held her in my arms and took a moment to think.  It seemed like her body was having a major reaction, that her immune system was just going crazy.  Best thing to calm the immune system?  Marshmallow and Astragalus.

So I had my son grab a bottle of Kid-e-Soothe and immediately gave her three droppersful.  I checked the washcloth, it was burning up, so I cooled that down and gave her three more droppersful of Kid-e-Soothe.  The swelling in her eyes and white bumps started decreasing, so I kept changing the cloth on her eyes and giving Kid-e-Soothe while I flipped through my homeopathic book (that I keep in the kitchen, specifically for times like this!) and finally found what I was looking for - Apis, a specific for hives, reactions, allergies, etc.  I gave her some immediately, and started alternating it with the Kid-e-Soothe.

She was able to lie on the couch while I started some Raspberry/Spearmint/Catnip Tea a favorite at our house for any sickness.  A few minutes later she was done with the cloth on her eyes - and they looked A LOT better.  The cloth wasn’t pulling out heat anymore.  I slowed down the Kid-e-Soothe and Apis because she wouldn’t take it.  And then (about ½ hour into the experience) she threw up.  She would only take one sip of the tea, which was fine, but she did want more Kid-e-Soothe and Apis.  I also put some Apis in a water cup and she sipped on that intermittently.

She threw up twice more that evening, each about an hour apart, and then slept soundly the rest of the night.  The next morning she was back to her old self, playing and laughing with her brothers–and completely starving for breakfast!  She had a few red areas on her face so I gave her more Kid-e-Soothe and Apis and it cleared up within an hour.  She was fine the rest of the day.

As I took care of my little sweetheart I let my mind put the pieces together that caused this experience and realized that she is definitely allergic to cashews.  The only other time she has eaten cashews is when I chopped them up in a homemade energy bar.  She threw up a ½ hour after eating those and again about an hour later.  I don’t remember any swelling or hives during that experience, but maybe it’s because she only had a little bit of the energy bar, not a concentrated amount like the cashew sauce.  The other thing that I realized is that she always refuses cashews when I offer them to her.  Somehow she knows that those aren’t good for her and stays away from them.  What amazing bodies we have!  She was listening to her body all along - it just took an experience like this one for me to understand!

I also felt so thankful for my upbringing and the School of Natural Healing course I am completing.  I was able to keep my wits about me, understand what my daughter’s symptoms were telling me, and act accordingly.  What a blessing!  No trip to the emergency room, no Benadryl, just the safe herbs and homeopathics I had in my kitchen.  What a fabulous dinner!

Tara Eyre is a busy mother of three fabulous children.  She grew up with herbs and is finishing up her Master Herbalist course through The School of Natural Healing.  She loves taking care of her children naturally at home.

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We had an interesting dinner the other evening–I had prepared a fabulous cashew sauce for our zucchini noodles and was excited for the kids to try it out.  My three year old took her first bite, said “Yum!” and then immediately had a look of horror cross her face.  Being the mom that I am, I thought, “Oh no you don’t - not tonight!” and immediately gave her another bite.  She cried and complained while I tried to enjoy some of my own dinner.  As I often do, I gathered my wits, force fed her another bite and ate some more.  But this was not the usual whining about something new for dinner.

Her cries got louder, her face turned red and all of a sudden she had big white bumps around her eyes.  The bumps multiplied, her eyes starting swelling shut, her stomach hurt and I sprang to action.  I grabbed a cold wash cloth for her eyes, held her in my arms and took a moment to think.  It seemed like her body was having a major reaction, that her immune system was just going crazy.  Best thing to calm the immune system?  Marshmallow and Astragalus.

So I had my son grab a bottle of Kid-e-Soothe and immediately gave her three droppersful.  I checked the washcloth, it was burning up, so I cooled that down and gave her three more droppersful of Kid-e-Soothe.  The swelling in her eyes and white bumps started decreasing, so I kept changing the cloth on her eyes and giving Kid-e-Soothe while I flipped through my homeopathic book (that I keep in the kitchen, specifically for times like this!) and finally found what I was looking for - Apis, a specific for hives, reactions, allergies, etc.  I gave her some immediately, and started alternating it with the Kid-e-Soothe.

She was able to lie on the couch while I started some Raspberry/Spearmint/Catnip Tea a favorite at our house for any sickness.  A few minutes later she was done with the cloth on her eyes - and they looked A LOT better.  The cloth wasn’t pulling out heat anymore.  I slowed down the Kid-e-Soothe and Apis because she wouldn’t take it.  And then (about ½ hour into the experience) she threw up.  She would only take one sip of the tea, which was fine, but she did want more Kid-e-Soothe and Apis.  I also put some Apis in a water cup and she sipped on that intermittently.

She threw up twice more that evening, each about an hour apart, and then slept soundly the rest of the night.  The next morning she was back to her old self, playing and laughing with her brothers–and completely starving for breakfast!  She had a few red areas on her face so I gave her more Kid-e-Soothe and Apis and it cleared up within an hour.  She was fine the rest of the day.

As I took care of my little sweetheart I let my mind put the pieces together that caused this experience and realized that she is definitely allergic to cashews.  The only other time she has eaten cashews is when I chopped them up in a homemade energy bar.  She threw up a ½ hour after eating those and again about an hour later.  I don’t remember any swelling or hives during that experience, but maybe it’s because she only had a little bit of the energy bar, not a concentrated amount like the cashew sauce.  The other thing that I realized is that she always refuses cashews when I offer them to her.  Somehow she knows that those aren’t good for her and stays away from them.  What amazing bodies we have!  She was listening to her body all along - it just took an experience like this one for me to understand!

I also felt so thankful for my upbringing and the School of Natural Healing course I am completing.  I was able to keep my wits about me, understand what my daughter’s symptoms were telling me, and act accordingly.  What a blessing!  No trip to the emergency room, no Benadryl, just the safe herbs and homeopathics I had in my kitchen.  What a fabulous dinner!

Tara Eyre is a busy mother of three fabulous children.  She grew up with herbs and is finishing up her Master Herbalist course through The School of Natural Healing.  She loves taking care of her children naturally at home.   

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