Herb additives/ food sensitivities & allergies

[Guest guest]

Maybe some of these evolving food sensitivities vary according to which genetic

construct they get exposed to according to the variety of genetically modified

plant they consumed.

 

Here is a link to a list of genetically engineered crops that have been

released:

 

http://www.aphis.usda.gov/brs/status/relday.html

 

You can use the " control f " function to search the name of the plant you are

interested in (e.g., " corn " , " wheat " , " potato " , etc.) and see the different ways

it has been modified.  Or just scroll down and try to take it all in. . .

 

Be aware that any type of pest resistance means some toxin has been introduced. 

And antiobiotic resistance markers are used as a matter of course for

identification purposes.   It is a matter of great debate to what extent this

may allow for horizontal gene transfer within the microflora of the gut.

 

Corn ain't what it used to be, and neither are wheat, tomato, soybean, rice,

etc.

 

Corn is a sacred plant.  Rice is a sacred plant.  They're all sacred.  At least

they used to be, or should be.

That's my belief and I do not apologize for it.

 

regards,

Gena

 

 

 

 

 

 

 

[Guest guest]

Since the framework of herbal medicine is based on traditional

preparation methods (decoction, drafts, honey pills, alcohol, etc. )

and granulation technology is relatively new, how do we know the

additives/fillers aren't changing the energetic actions of the herbs?

We know from the classics that there are incompatible and antagonistic

combinations. From what I can tell through CHA discussions,

pharmaceutical corn starch, dextrin, or potato starch seem to be

looked at as energetically benign substances (other than the

occasional allergic reaction). I'm not sure if anyone knows the

temperatures or organ affinities of these additives, but I believe it

adds an extra layer of complexity to our choices. Though granules

containing additives are widely used in China and Taiwan, I wonder how

practitioners, researchers, and manufacturers incorporate these new

substances into the theories of our constantly evolving medicine.

 

-Danny

 

On Aug 3, 2009, at 10:35 AM, wrote:

 

> A patient, actually also my sister (not a good idea, I know, but

> that is another story) took some of a Qualiherb formula, and

> immediately got a reaction exactly like her soy sensitivity. She can

> take other companies without problems, including the same formulas.

> Doug

>

>