In This Issue
01. Can I take more than one formula?
02. Spotlight on: Travl
03. Avoid excitotoxins
04. Recipe: White Sauce
CAN I TAKE MORE THAN ONE FORMULA?
Recently I was asked this question the person asking was taking Hay Aszfor allergies, Bladneyfor kidney troubles and Tonic F. She was coming down with the flu and was afraid add one more herbal formula to what she was taking already. This is what I told her:
"As for taking too many herbs you can't over do it. By taking more herbs it is like having a bigger salad with different types of lettuce on it.
Herbs nourish the body and help it heal whereas over the counter drugs try to replace what you body is missing. So with drugs you can over do it because you are adding too much and then your body can't do anything with the excess that you have taken. Whereas with herbal formulas you are giving your body building blocks and your body can make exactly what you need."
SPOTLIGHT ON: TRAVL
Travl is one of my best formulas but not many people know about it.
TRAVL got its name not only because we use it for the discomforts of motion sickness, but also because it is wonderful for alleviating menstrual cramps. It’s not going to solve the problem of menstrual cramps. It will get rid of them until another formula begins to tone up the female organ regions, so that the females don’t have such a terrible time.
TRAVL can also be used as a catalyst. Let’s say, for instance, that you are taking an herbal formula and you want it to work a little bit faster, or a little better; take one capsule of TRAVL with the formula. One is sufficient as a catalyst. If you are taking a handful of herbs, add some TRAVL. It increases the absorption, and gets the herbs into the system much faster.
This formula is also used for external bleeding, circulation, dizziness and hot flashes. TRAVL helps increase the body’s tolerance to heat. It’s also used for high and low blood pressure, nosebleeds, and for treatment of shock.
Excitotoxins are food additives and other chemicals that cause Excitotoxicity.
Excitotoxicityis the process by which nerve cells are damaged and killed by glutamate and similar substances. Excitotoxicity may be involved in spinal cord injury, stroke, traumatic brain injury and neurodegenerative diseases of the central nervous system (CNS) such as multiple sclerosis, Alzheimer's disease, amyotrophic lateral sclerosis (ALS), Parkinson's disease, alcoholism or alcohol withdrawal and Huntington's disease.
Check out this page on Excitotoxins on my website. It will give you a good idea of what additives to avoid.
In working to help people get away from excitotoxins this is one of the first recipes we teach them. You can use this to make wonderful soups and sauces. It is a great subsutitue for Cream of Mushroom soup that is called for in many recipes.
Traditional uses: making creamed meats or vegetables, gravies, scalloped dishes, or other sauces where a medium sauce is desired. It has the thickness of heavy cream.
1 cup Milk
2 tablespoons * Unbleached Flour or
2 teaspoons **Arrowroot or cornstarch
2 tablespoons Fat (butter, coconut oil, etc.)
1/2 teaspoons Salt
a little Pepper
Option 1:Melt fat in sauce pan, add flour, stir to smooth paste. Cook for 5 minutes on low. Add milk slowly and stir constantly until it begins to thicken. Add seasoning.
Option 2:Make a paste with flour and fat in a cup. Have milk heating in a sauce pan. Add the hot milk to the paste slowly, stirring constantly. Put the mixture into the sauce pan and cook until thickened. Add seasoning.
Option 3:In blender or bowl mix the flour with cold water until smooth. Add hot milk slowly, then fat. Cook all together in the sauce pan until smooth and thickened. Add seasoning. Note: Remove from heat when bubbling. If sauce cooks too long it becomes too thick and the butter seperates out. To repair: add more milk and cook quickly, stirring constantly, until sauce bubbles again.
*Take your time cooking flour so you don't have a raw taste. Cook slowly so as not to brown or cause to separate.
** Arrowroot and cornstarch require longer cooking than flour. A quickly cooked arrowroot or cornstarch mixture always has a raw taste. White sauce is made with some kind of milk or white stock, thickened with flour, arrowroot or cornstarch, some kind of fat and seasoned.