Monday, October 3, 2011

Comfrey

Comfrey
(Symphytum Officinale)
Brief Description
Comfrey  is a perennial plant common in moist places in the U.S. and Europe. The roodstock is black outside, fleshy and witish inside and comtains glutinous juice. The angular,  hairy stem bears greatly , oblong lanceolate leaves, some petioled, some sessile. There are also tongue-shaped basl leaves that generally lie on the ground. The whitish or pale purple flowers have a tubular corolla resembeling the finger of a glove and grow in forked racemes that look scorpionlike.
The Soviet medical journal Vutreshi Bolesti for June 1981 contained a report of 170 patients hospitalized for severe gastrointestinal ulcers, and of 90% of them being healed with a combination of comfrey root and calendula (equal parts) made into a warm tea and taken (2cups) twice a day. Comfrey, the article noted, is also an effective antacid. A brief testimony from Christine Hays of Culver City, California published in the Nov. 1977 Prevention Magazine related how her own stomach ulcers disappearedby her drinking comfrey tea for a while. Comfrey's sucess with this, as well as with external wounds and sores may be attributed in part to the siliicon, potassium, phosphorus and nitrogen found in the allantoion .
Allantoion is a very healing substance because it promotes cell regeneration particulary important in deep wounds and open sores. And, interestingly  enough, the reason some surgeons have used live maggots inside of open wounds to promote more rapid healing is because they secrete the same allantoin found in comfrey root.
Comfrey for Cancer
At least three major medical journals in the past have given positive support for comfrey's remarkable ability to reduce certain types of tumors. These include The British Medical Journal for Jan. 6 1912, Vol 114 of the Proceedings of the Society for Experimental Biology and Medicine for 1963, and Vol. 16 of Chemical & Pharmaceutical Bulletin for 1968 . An incredible recovery from jaw bone cancer with use of comfrey by a retired American Air Force colonel was recored in Feb 1979 issue of Let's Live health magazine.
In my article entitled "Comfrey, the herb of herbs," I mentioned how this military officer was cured of cancer of the lip and lower jaw (caused by accessive pipe smoking) by drinking 3-5 cups of comfey leaf tea each day for nearly three months. he was skeptical of my recommended treatment, but initially started the program his wifes insistence: however, once cured, he became ardent fan for comfrey for life.
This astonishing success with various forms of cancer may be attributed to part of geranium and coblat present in root and leaf alike.
By the sam token, unfortuantly, some species of comfrey especially the closely related Russian comfey(S.x uplanicum) contain a group of compounds called pyrrolizidine alkaloids which, in large amounts have a delirious effect on the liver over a lenghy period of time. The herb may be used relatively safely provided one doesn't overdue a good thing.
Heals bumps and Bruises
A contributor to Rodale's Natural Home Remedies book related how her young son, who fell from a grocery cart and sustained several bruises to his face, was cured the next morning by her applying ice packs first, followed by a cloth soaked in comfrey root tea. This also works well for getting rid of black and blue marks and taking some of the dark blue or purple out of varicose veins, including reducing their size substantially if applied frequently enough.
To make a tea for this and all of the other preceding uses, just bring 1 quart of water to a boil. Reduce heat and add 2 Tbs. dried, cut leaves and seep for 1 hour. Use internally and externally as needed. And for a terrific paste for burns, sprains and setting fractures, combine 3 parts of powdered comfrey root and leaves and 1 part powdered lobelia herb with 1/2 part of wheat germ oil and 1/2 part of hone. Sore in a cool dry place until needed. Works great for above problems.
        This was taken from the book called Heinerman's Encyclopedia of Healing Herbs and Spices By John Heinerman

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