NaturalNews) An inventor has developed a blend of native Australian herbs that he says functions as an effective preservative for foods and beverages, and can be used to replace artificial preservatives such as sodium benzoate.
Vic Cherikoff markets his product Herbal-Active as an inhibitor of bacteria and surface mold growth, and as a flavoring agent. Cherikoff says that he researched a number of native Australian herbs and developed a blend that is 30 times more effective as a preservative than the sum of all the plants put together. Because he cannot afford to patent the blend, Cherikoff says, he will not reveal which herbs are being used. He says only that all of them are native culinary herbs and are either wild-harvested or grown on organic plantations.
Cherikoff's blend is not certified organic, but the concentrations required for use as a preservative are low enough that they can still be used in organic products. To inhibit the growth of bacteria and yeast, Herbal-Active only needs to comprise 0.02 to 0.05 percent of a product. Concentrations up to 20 times greater are needed to inhibit surface mold; at that concentration, the herb blend gives foods and beverages a distinctive herbal flavor with a hint of licorice.
Because all the ingredients in Herbal-Active are already culinary herbs, the product can be listed as "herbal extracts" in ingredients lists, and products using it can bear a "preservative-free" label.
Herbal-Active has already been purchased and used by a university in New South Wales, United Kingdom, which runs a small dairy. The herbal preservative is used to keep the dairy's cheeses from spoiling due to exposure to the yeast from a nearby vineyard.
According to Cherikoff, Herbal-Active does not affect lactic acid bacteria, meaning that it can be used as a preservative in fermented meat and dairy products without interfering with those products' probiotic effects.
The inventor says that a "major juice company" is testing Herbal-Active for potential use
Thank natural to make herbals for good life!
Wednesday, August 6, 2008
Australian Herbs Could Replace Dangerous Sodium Benzoate in Foods, Beverages
Tuesday, August 5, 2008
Kava Kava Root and Extract Information
Kava kava root comes from a tall shrub that grows in tropical climates such as Hawaii. The kava kava plant produces large heart-shaped leaves that cover the branches. The flowers of the kava kava plant grow from the point where the stems and branches connect.
One of the main uses of kava root is to reduce stress-related anxiety and for combating the effects of anxiety disorders. When taken in small doses, kava helps increase awareness and activity without increasing tension. If higher doses of kava are taken, the chemicals in kava root induce sleep and may cause drowsiness. Physicians and health specialists have been known to prescribe kava for pain, anxiety, insomnia, uncontrolled epilepsy, stiffness, and jet lag.
Kava kava root has shown in animal studies to possess chemicals called kavapyrones that are effective in reducing convulsions and relaxing muscles. The kavalactones also produce the same reactions on the brain as pharmaceutical drugs used for depression and anxiety. Placing liquid kava directly in your mouth or on your gums will cause a strong numbing sensation induced by the kavalactones found in the kava.
Many of the chemical properties in kava kava seem to offer a soothing or calming effect on the central nervous system. Fortunately, in comparison to alternative anti-anxiety and or sedative prescriptions, the chemicals in kava do not appear to affect the blood pressure, breathing, heart rate, or one's ability to think clearly. Kava lactones do however affect the number of specific neurotransmitters (chemicals carrying messages from nerve cells to other cells) found in the blood. Consumption of the kava root may prevent re-absorption of one particular neurotransmitter called norepinephrine; consequently, increased blood levels of norepinephrine may be connected with lower anxiety levels and relaxation or a calm mood. The lactones contained in kava may also stimulate the production of more attachment sites in the body for a different neurotransmitter, gamma aminobutyric acid (GABA). Having more GABA sites could plausibly lead to more GABA activity, which increases sedation. Another possible explanation for kava's positive results may be that the chemicals at work block the action of the enzyme monoamine oxidase-B (MAO-B), affecting the levels of dopamine, a fourth neurotransmitter. However, this is done by unpredictable methods. Although both MAO-B and dopamine have distinct roles in the emotional stability of the human body, the exact effects of kava kava on them are still not entirely understood.
Dosage and Administration
When taking Kava supplements make sure that they are standardized to the kavalactone content. Usually, 70 mg of standardized kava extract is taken three times daily, for a total dose of 210 mg. A single 210 mg dose may be useful for insomnia. To help reduce anxiety and insomnia, and to reduce stress, a suggested kava dose is 2 to 4 grams as decoction up to three times daily. A kava decoction is created by boiling the herb in water.
Precautions and Side Effects
In March 2002, the U.S. Food and Drug Administration (FDA) issued a warning that taking kava has been associated with cases of liver damage. The FDA said that individuals, especially those with liver diseases or those taking medications that might impair liver function, should discuss the use of kava with a doctor before they taking it.
Thank natural to make herbals for good life!
Monday, July 21, 2008
How to Make Tinctures From Herbs
How to Make Tinctures From Herbs,philosophy behind tincture is to capture the spiritual and physical essence of the plant. This is done by using the power of ethyl alcohol to dissolve and preserve the herb in question.
The substance used to extract the herbs is known as the menstrum. The herbs you are tincturing are known as the mark. Tincturing will extract and preserve both the water-soluble and alcohol-soluble properties of an herb.
In the interest of taking a more involved stance in their health, many people are turning to homemade tinctures made from fresh or dried herbs. Tinctures have proven to be more powerful and longer lasting than dried herbs. Dried herbs can get moldy or be eaten by insects, tinctures do not. Tinctures will keep up to two years and keep their potency if stored properly. Making your own tinctures will save you quite a bit of money. If you purchase tinctures in a retail store you will get a few ounces whereas if you make it yourself it will yield about a quart.
When purchasing herbs, make sure you are buying from a reputable source. Better yet, grow your own herbs to be sure of the highest possible quality. When growing your own you can make any number of combinations to make up your tinctures. I have also found that when growing my own herbs I get the most enjoyment, knowing not only did I make the tincture but I grew the herbs. I become part of the process from beginning to end.
There are several items that you will need to make your own tinctures. First you need either powdered herbs or fresh cut herbs. Vodka, brandy or rum, 80-100 proof to cover the herbs. Mason jars with lids. Muslin or Cheesecloth that is unbleached. Lastly, labels for the jars.
You will need 7-10 ounces of chopped fresh herbs for every quart of vodka, brandy or rum. I prefer to use fresh herbs when making my tinctures. When using powdered herbs, I use 4 ounces of herbs to one pint of liquid. If you are making a tincture from bitter herbs it is best to use rum as it will mask the taste of the herbs. To make a non-alcoholic tincture use distilled water, glycerol or vinegar. Keep in mind that if you use vinegar the tincture will have to be refrigerated.
Put your herbs in the mason jars and then pour the liquid over them so that it comes up to about an inch above the herbs. Seal tightly and label the jars then put them in a very dark, warm area. Keeping them in a paper bag has worked well for me. You will have to shake the jar everyday, several times a day if you can mange it.
At first check the solution daily to make sure the vodka, brandy or rum still covers the herbs. Let the mixture steep for at least two weeks and up to three months. When you reach the allotted waiting period, line a sieve with the cheesecloth or muslin and pour the liquid thru the sieve into another bottle. Gather up the ends of the cheesecloth and squeeze to extract all of the liquid. You can now fill small bottles with droppers with the tincture for ease in use. Be sure to label the jar with the name and the date.
The dose is one teaspoon tincture in a cup of tea, juice or water taken three times daily.
There are no right formulas for making tinctures. Experiment with different combinations. Be sure you write down the formula so when you come up with a winning combination you will have it on file.
Here are a few ideas for treating colds. Make tinctures from the following herbs:
* echinacea (leaves, flowers)
* elder (leaves, flowers, berries)
* eyebright (leaves, flowers)
* ginger (root)
* peppermint (leaves)
* yarrow (leaves, flowers)
* catnip (leaves )
How to Make Tinctures From Herbs
by: Mary Hanna
Thank natural to make herbals for good life!
