WARNING
Preparations of this site are given for information, in case of doubt consult your doctor.
Infusions of
curled dock,
nettle,
white horehound,
wormwood,
germander,
fenugreek,
periwinkle,
sage,
comfrey,
horsetail,
hemp agrimony,
yarrow,
gentian,
juniper,
walnut tree,
rosemary,
white dead nettle,
marigold
or
thyme .
 Out of infusion 2 to 3 cups a day : 1 part of yarrow, 1 part of walnut tree leaves, 1 part of nettle, 1 part of curled dock. To take a tablet of ginseng 3 time a day before the meals. Curled dock root powder, nettle leaves powder 2 g of mixture to take during the meal. Decoction of walnut tree, nettle, fumitory, angelica, curled dock : 5 g of mixture per cup, 2 cups a day before the meals. Eat some raw plants : grated asparagus 50 g a day. grated red beet 100 g a day. carrot 150 g a day. chopped Good King Henry 100 g a day. Wild chicory juice 100 g a day. red or green cabbage 200 g of juice + a lemon juice, 1 spoon 20 mn before each meal. chopped spinach 100 g, chopped nettle 100 g, chopped parsley 20 g a day. Eat apricots, almonds, raw or cooked cherries, apples, grape. Eat germinated corn : after having made it soak one night, put a layer of corn grains in a plate, wet, consume after 2 or 3 days, 1 spoon per day. Decoction of fenugreek, 50 g of seeds for 1 liter of water, let it boil 15 mn ; 1 cup in the morning Decoction of burning bush, 50 g of root-bark for 1 liter of water, let it boil 3 mn, let infuse 10 mn; 3 cups a day. Infusion of white dead nettle, 25 g of dried flowered tops for 1 liter of ebullient water, let infuse 10 mn; 2 cups a day, far from the meals. Infusion of walnut tree, 20 g of leaves for 1 liter of ebullient water, let infuse 15 mn; 1 cup before the meals. Decoction of nettle, 50 g of dried stems and leaves for 1 liter of water, heat, let it boil 5 mn, let infuse 15 mn; 2 cups a day. Decoction of wild curled dock, 2 g of root powder mixed with honey or in tablet because the powder is very better, to take in 4 times. Decoction of periwinkle, 30 g of dried leaves for 1 liter of water, let it boil 1 mn, let infuse 15 mn; 2 cups far from the meals. Decoction and maceration of horseradish, 20 g of root for 1 liter of water, let it boil, then to let cool and macerate 1 night; 2 cups far from the meals. Infusion of thyme, 1 dried branch for 1 cup of really ebullient water, let infuse 10 mn; 3 cups a day after the meals, never before. Ground seeds of fenugreek ; 2 coffee spoons per day with jam or honey. Wine of burning bush, 40 g of root-bark in 1 liter of wine, let it boil 5 mn, let infuse 15 mn, filter, 1 liquor glass before the main meals. Wine of yellow gentian, 30 g of dried root for 1 liter of white wine, let soak 10 days, filtrer, 1 liquor glass before the main meals. Wine of melissa lemon balm, 20 g of leaves and flowers in 1 liter of white wine, make it boil, let it cool, filter, 1 liquor glass before each meal. Wine of black locust, 20 g of dried flowers, let infuse 15 mn in 1 liter of ebullient red wine, 1 liquor glass before each meal. |