The Rewards and Advantages of Essiac Tea
Tuesday, October 2nd, 2007 Subscribe To Our Feed
What is Essiac?
Essiac in itself is a assortment of herbs that are mixed for the purposes of making tea, and the first Essiac formula incorporated that of sheep sorrel, slippery elm inner bark, burdock root and Indian rhubarb root. Also, components such as red clover, watercress, blessed thistle, and kelp were integrated in later formulas, commonly for a product that was sold which was called Flor Essence.
What are the Gains of Essiac Tea?
There are numerous advantages and benefits that you can experience from Essiac tea namely the fact that Essiac tea is affirmed by some to have cancer-treating attributes. The blend itself was in reality discovered and therefore created by a Canadian nurse, Rene Caisse, who called it after her name written backwards.
What is the Recipe for Essiac Tea?
In order to make Essiac tea, you only require to adopt a quite
simple recipe. Essiac tea does not take long to make, nor does it require many ingredients, and people take Essiac tea on occasion not only for the asserted cancer-treating properties, but for general health uses or for the healing of various ailments as well.
The basic recipe for this tea is as follows, and the supplies you need are: 4 or 5 gallon stainless steel pot, 3 gallon stainless steel pot with lid, stainless steel fine-mesh double strainer, stainless steel funnel, stainless steel spatula, 12 or more 16 ounce amber glass bottles with air tight caps, and 2 gallons of sodium-free distilled water.
As for the ingredients that you will need, they are as follows: 6 ½ cups burdock root finely cut, 16 oz wild sheep sorrel herb powdered, 4 oz slippery elm bark powdered, and 1 oz turkey rhubarb root powdered. First, you mix up the ingredients thoroughly, and then bring the sodium-free distilled water to a rolling boil in the 5 gallon pot with the lid on.
Next, you stir in 1 cup of the Essiac formula, and then put the lid back on the top of the pot, and keep on boiling for an additional 10 minutes. Next, turn off the stove, and scrape down the sides of the pot with a spatula and stir the mixture thoroughly, and then replace the lid again. Allow the pot to remain closed for about 12 hours, and then turn the stove back on to full heat for 20 minutes.
Then you switch off the stove again, filter the liquid into the 3 gallon pot, wash the 5 gallon pot and strainer, next re-strain the strained liquid back into the 5 gallon pot. Utilize the funnel to pour the hot liquid into the bottles right away, and be certain to tighten up the caps the right way. Permit the bottles to cool and then tighten up the caps once again, and refrigerate.
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