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New research shows that chemicals in rosemary may play
an important role in the prevention and treatment of Alzheimer's. These
chemicals may combat the cell oxidation, inflammation process, and the
deficiencies of choline and acetylcholine linked with the development
of Alzheimer's.
Rosemary has an antispasmodic effect on the gallbladder
ducts and the intestinal tract making it a valuable aid in digestive problems.
It may have live protecting properties.
One of rosemary's constituents, rosmarinic acid, has
therapuetic properties that show promise in the treatment or prevention
of inflammatory diseases such as arthritis.
Rosemary's ability to stimulate circulation may prove
valuable in the treatment of patients with arteriosclerosis. It may be
this ability and it's antispasmodic effect that seems to make it effective
in the treatment of many types of headaches.
Research has shown that an extract of rosemary given
to laboratory animals resulted in a 47% decrease in the incidence of tumors,
specifically those induced in the mammary glands. This is probably due
to it's antioxidant properties.
Unproven uses of rosemary in folk medicine are treatment
of menustrual irregularities, states of exhaustion, and dizziness. It
is used externally as a poultice for wound healing and eczema.
There have been no known side effects or drug interactions
associtated with rosemary use. Rosemary in larger doses for any purpose
other than food enhancement should be avoided during pregnancy as large
amounts may have adverse effects on the uterus or fetus.
Rosemary is typically used therapuetically as a tea,
with the usual dose being 2-6g daily. One teaspoonful of the dried herb
can be used to make a cup of tea and equals approximately 2g.
Rosemary is a wonderful culinary herb. The fresh leaves
are tough and the dried ones are like pine needles so they should be ground
or chopped fine before use. Following is a soup recipe using rosemary
and it has the benefit of the high fiber and protein content of split
peas.
Split Pea Soup
1 small onion, diced
1 T. vegetable oil
4 cups water
1 can (14 1/2 oz.) chicken broth
1 1/2 cups dry split peas, rinsed
1 cup cubed fully cooked ham
3 bay leaves
1 1/2 t. salt
1/2 t. dried rosemary, crushed
1/4 t. dried thyme
1/4 t. pepper
In a large saucepan, saute onion in oil until tender.
Add remaining ingredients. Bring to a boil and then reduce heat. Cover
and simmer for 1 hour or until peas are tender. Discard the bay leaves.
Yield 6 serving
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*Note: To anyone who read my website and found the
same herb of the month for many months, I do apologize. Silly me, I thought
I could build a business nearly single handedly, including building a
website, growing and selling those plants, oh and the promos too, and
still write a new article each month!!!!. Well reality proved to be far
from my intended goal. I hope to do better this year. My main focus is
the education of everyone to healthier lifestyles. If their are particular
subjects you would like addressed please email me. contact
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