MEDICAL MONDAY - Herbal Medicine for Preppers: Herbs for Allergies

Hey, y'all, welcome to this week show. Today we're going to talk about herbs for allergies. It's kind of a complicated subject, but I think I can keep it brief enough for the short podcast. All the details as usual in my book Urbal Medicine Preppers. It seems these days just. About everybody has some kind of allergy. And it's kind of interesting because that wasn't. Always the case. I mean, everybody's always had you know, seasonal allergies, hay fever and such. But now people are suffering from chronic allergies just a year round. The allergies have to become something that they deal with as part of their lifestyle. And I'm not just talking you know, hay fever. I'm talking asthma, skin allergies, X men psoriasis, the various food allergies, gluten intolerance, et cetera, et cetera. You know, a few generations ago, it just was not the case. Now why is this, Well, let's think about it from a pretty common sense perspective. If we look at say the Amish, who still live a you know, fairly traditional lifestyle, they have far fewer instances of especially asthma, among their kids. A few generations ago, asthma was mostly spasmodic asthma. That meant, you know, the bronchiles were contracting, and most of the medications and anerable remedies were to prevent those bronchial spasms. Now people have inflammatory asthma. Well, the homage don't really have either very much. Meanwhile, kids in the same state, really just a few miles away, living a modern life, do why is that? Why is it that people are suddenly gluten intolerant, Why is it that people are suddenly lactose intolerant, et cetera, et cetera. And some of the stuff can be very serious allergies to molds and meals and all that our ancestors really did not suffer with like we do now. Well, a big reason is. Antibiotics. Every time you get. Cold to go the doctor, you get an antibiotic, whether you need it or not. And most times you don't need it. When you take antibiotics, you're killing off the good bacteria and fungi in your gut. That flora, as it's called, is really half of your immune system. That flora is not only in your gut, it's really in every cell of your body. This is good what we call probiotic bacteria and fungi. That flora sort of evolved with human race. It uses us as a host, and in turn, it keeps us healthy. It helps us digest our food, It supports our immune system, it supports our brain. Help when it's messed up. We have far more inflammation. We eat a lot of pasteurized milk. The Honis don't drink pasteurized milk. We eat a lot of processed foods. We eat a lot of pasteurized foods. We're not getting that replacement for. That natural gut flora. One of the first things you can do to really make a difference, and I've seen this in my own health, is focus on one avoiding antibiotics whenever possible. The over prescription of antibiotics is creating these superbugs that pretty soon antibiotics will not be able to kill. And antibiotic resistant infections may be a far more serious epidemic or pandemic than any we have faced. I mean, much more. Serious than AIDS or COVID or monkey pocks or fill in the blanks. It's really good to limit the antibiotics that you take if at all possible, and I'm not a doctor, and I'm not getting any advice, but the American Medical Association, the CDC and all that I have been begging doctors not to over prescribe antibiotics. You know, they keep doing it, and the pharmaceutical industry definitely does not wish for them to stop doing it, and that does seem to be the main driver behind healthcare these days. Amage kids are drinking unpasteurized milk, they're eating raw real natural ferment its sour kraut and pickles, et cetera, et cetera, et cetera, because up until very recently, that was the way our ancestors preserve food. If they didn't dry it and salt, curate or you know, put vegetables in a root cell or whatever, it was going to be fermited. So one of the things that really helped me. And as I mentioned before, I've had severe asthma and allergies most of my life, and the main things I'm allergic to are pine pollen and molds and mildews that grow under pine thrawl. And I live in North. Carolina and there's just no getting away from the pine tree in North Carolina, and you know, it's gotten pretty bad at points. I mean when I as a kid, I was in the hospital. Really, the prescription medications I was given for asthma made my childhood miserable, absolutely miserable, and actually caused a cardiac event in my early twenties, and I had to get off that stuff, you know, if I was going to live, I had to figure out a different way. And so I use herbs to treat my asthma and my allergies. But one thing that made me less reactive to those allergies was. Eating more fermanent foods. Almost every day I have a glass of. Water kefer or kaffir. I think it's technically pronounced kafir, but it doesn't have an e on the end of it or any kind of accent, So I say kefer because I speak English. I don't care what eybody thinks about that. It's water. Keffir is one variet of kefer. It's there's also milk keffer and that's actually far more ancient. Essentially, this is a colony of bacteria and fungi that forms little grains and when you put it in any beverage that is it to acidic and it contains sugar. They will begin to digest those. Sugars and multiply and they colonize that beverage. If you think about like probiotic capsules you might get from a drug store, there may one, two, three probic bacteria in there, and they're not very strong. Really, if you have one glass of water or milk kffeer, you're getting hundreds thousands. You're getting much more variety and a much stronger dose of those probiotics. I make the water cuffort. I enjoy it. It's like a. Essentially a citrus flavored soft drink. It's really that simple. And you can get these from many sources. Really, if you go down to your health food store, if they have a bulletin board, because they reproduce so rapidly, people always have extra ones, they'll usually just give them away. I ordered my first batch for maybe three dollars from a seller on ebase several years ago. Great person. They send me all kinds of extra information on Fermin foods, and I've been using the same batch ever since. I also drink kombucha. As often as possible, and you've probably seen kombucha in stores. Unfortunately, the store bought kombucha is pasteurized, so nine times out of ten it is anyway, so it's really feeding the purpose. You can get a kombucha scoby that stands for symbiotic colony of bacteria and yeasts the same way. I may have paid four or five dollars for mine. Usually you can get them for free because every single batch you make will produce a new scovy. You make that with simply tea regular, just the same tea you'd make a glass of hot tea or iced tea and sugar. It forms what's called a palicle on top. It looks like a mushroom, and older times it was actually called tea mushroom, but now we know it's a symbiotic colony of bacteria and yeast. Powerful is is well. After drinking those two beverages for maybe month, my asthma symptoms decreased by half and my nasal allergies half. It was a life change for me, honestly, and to tell you just how strong it is. I am absolutely not recommending this, but you know, I am an oyster fanatic, and a few years ago I was down at the coast and I just waded out into AsSalt marsh and I was just picking off oysters off the colonies, chucking them with my pocket ife and eating them raw. I don't know. I had probably eaten two dozen raw oysters, and suddenly the DNR guy pulls up and says, hey, get out of that oyster bed. We're closing it. It's been contaminated by fecal coliform. Yes, there were sewage that was drained had drained into that bed, probably from an R and V park, and I was eating contaminated oysters. Obviously I probably should have rushed straight to the emergency room. I didn't. I went to the house and drank a glass of kombucha and I did not get sick. I had so much good probiotic bacteria and geese that it was able to keep me healthy even though I had just been exposed to seriously contaminated seafood. And everybody knows that stuff can kill you. So that's another reason. You should always be careful about where you harvest oysters, and probably stay away from a lot of the imported Asian oysters that are often exposed to sew it. But that made a big difference for me. If you want to get into that, I absolutely think you should. I also highly recommend making your unfermented pickles just deal pickles. You can pickles onions. I love pickled onions. I love pickled beets, I love pickled radishes. I can go down the list. Kim cheese a great thing. Sour kraut. This is how all these are made. Was simply just salt. That's how you pickled these. To naturally ferment things, you use an non ionized plain salt. I don't care if it's table salt. I don't care if it's seas saw a kosher salt, some fancy MLA and rock salt. It really doesn't matter. You put either salt and water brine. Like if you're using cucumbers or a crowd, it is even easier. Take a nice large head of cabbage, chop it into quarters, take the core out and sit to the side, take off the outside leaves, and then either chop it or shred it into whatever texture you like. I like sort of a course, like a large. Chunky sauer kraut. If you want, like a more refined sur crowd, just use a grater and just grate it up. Put in a bowl, and let's say you know, you've just got a regular head of cabbage. Just an average head. About four tablespoons of plain salt is all you need. Take about a fourth at a time. Put in a bowl, put a spoonful of salt on there, and mash it in with your hands. Just keep adding to until you get it all in there. And you bruise that cabbage and work the salt into it until the bowl is filled with the juice. The salt is pulled out of the cabbage. That's all it takes. Okay, didn't take that cabbage. Trade a cabbage. Probably take a court jar that would probably be about the right size. Pack it in there as much as you can. Try to fill it in and pack it real tight or in all the brine, and your goal is to have it completely covered with the brine. Now, they make all kinds of special firmiting lids and airlocks and all that. If you're doing this, like right now, if you're listening to the show and you just want to get started, here's. The easiest way. Pack it into that jar good and tight. Take a rubber glove and put it over the mouth of the jar, you know, like the wrist end of the glove or the mouth of the jar, and try to get all the air out, secure it in place with a rubber band, and then. Just leave it. I usually was sitting in a jar in case a little of the moisture. I usually sit the jar in a bowl in case when of the moisture leaks out, and I just sit it in a cabinet or under a cabinet. You know, if it's like a countertop, so it's not getting sunlight. Sunlight can kill bacteria, and it stays fairly stable. In an average house where say the temperature is running, you know, seventy seventy three degrees day and night, it will take about two weeks to ferment, and you'll know it's fermenting because it'll begin bubbling literally the lactobaccilous lactobacteria that is fermenting it. There are actually many bacteria that are involved. If this is the main one will. Colonize it. Because there's enough salt to keep the bad bacteria out. It will begin to bubble and the rubber glove wind flate. If you have some plain kombucha and you add say a fourth pup of that to it, your crowd will ferment in half the time. Actually, within four to seven days. It'll really be pretty good. Once it's bubbled and fermented and everything. Give it a taste. If it tastes right to you, stick in the fridge. That will slow the fermentation down and it'll stay the way. You like it. If you do use kombucha, you can actually cut back on the salt. You can cut the salt back as much by half, and you'll get more of a bright, lemony, little sweetness to it. It's very good. I always use a litt kombucha in my ferment's just to speed them up and to help prevent bad bacteria from colonizing it. If any air can get to that cabbage or you know, cucumbers or whatever you're pickling, it will spoil it. You can get a black mold on there, throw it out. You know, you can get red molds weird stuff. Usually throw them out. If that happens, that means it's oxidized, and that means bad bacteria has gotten in it. You know, green, funky hairy molds. Never eat that kind of stuff. Now, you will read in old books that when people used to just keep a big that of sauerkraut, like in the basement or the cellar, it would have what they call a carpet on top. It would have, you know, a furry mold on top, and they would just pull that back, scoop down. Below it and pull it out and eat it. Okay, these days we don't recommend that they probably had enough good bacteria in their gut that they didn't have. To worry about as much. So that's how simple it is. Just to ferment sour krout and if you eat a spoonful of that a day, don't cook it, don't kill the bacteria, eat it raw. I mean, it's fantastic on a hot dog, you know, with some onions and mustard. That's just awesome. Maybe a little hot sauce. You can make your own ferminent hot sauces, by the way I do. That's really fun. And all that. Information, all my recipes are in my book, The Omnivorous Guide to Home Cooking for Preppers, Home Series, Perma Culture people and everyone else. It's that simple, just to get that good bacteria into your gut and it tastes great. Honestly. One of the very best fermented saur krauts is made from turnips, the turnip root. You'd be amazed how good this stuff takets. I mean, you may not like turnips. If you ever try them, it's crowd. You're going to be like, wow, this is a really interesting flavor. It's a little you know, sweet, sour, bitter, salty, it's you know, that's that's how warm a treat actually, So that's one of the first things you can How do you know what you're allergic to? Well, you can go to an allergenist. You know. I did that when I was a kid. It was called a scratch test. I had to, you know, lay on my stomach and they took all these like little tiny screwdriver looking things, would mark off an area in my back and scratch it with one thing, and then scratch it with something else, and scratch it with something else. And that's how I know that pine pollen, certain pet danders, and a couple of molds and a few pollens are what I'm really allergic to. I have no food allergies. If you don't want to go to a doctor, there is a fairly long and involved process, but it's very doable and it's actually pretty accurate whenever you're exposed to something, and this is particularly good for food allergies. If you. You know, if a cat rubs up against you and you get a rash, you know, or if you're exposed to you know, ragweed pollen and suddenly your nose stops up and you start sneezing, you can pretty much figure out what you're allergic to. Food allergies are a little more complicated. Whenever you are exposed to one of those energies, it causes an immune response, and that causes your heart rate and pulse to increase. It causes a little blood pressure increase. So if you're looking for a food allergy, you light meal, go to bed, don't have anything weird. Don't drink a lot of alcohol before you go to bed, because that can cause inflammation as those alcohols break down and aldehydes in the system. If you ever have noticed you've had a few, maybe one two million drinks and you go to sleep and you wake up like three or four hours later, that's because those aldehydes are causing that inflammatory response. So don't do that. Just go to bed, and when you get up in the morning, get up and walk around, get your heart rate and everything up to a normal your normal resting heart rate and blood pressure. Only drink water, take your pulse, take your blood pressure, and then eat one thing or drink one beverage. Now, obviously you don't want to have coffee because that's or teeve and because the caffeine would cause that increase. You're only going to have water at this point. Wait fifteen minutes, take your blood pressure and pulse again. Do it again in fifteen minutes, do it again fifteen minutes after that, and within an hour you will know if you're allergic to that one thing you ate, then you can eat one more thing. So obviously you would want to do this on maybe on a holiday weekend when you have a couple of days off and you can just be very calm sitting at home testing out one thing from what you normally eat. You want to know you're not looking for exotic things that you don't have very often. You want to find out what that one or two things in your regular diet are that are causing the problem. Well, that's a really good way to figure out what foods you may be allergic to or beverages and cut them out of your diet. You may find after eating fermin and. Foods and such that you stop reacting to those Why is that. Well, let's just get down to the base. Sick allergic response. We mentioned pollen's ragweed is very common allergy, and ragweed is actually a very interesting plant we'll talk about here in a minute. When it puts out, it's pollen, or it could be a grass or a pine tree or whatever, and that pollen gets up your nose and in your mouth, in your lungs. Your body interprets that as an invading organism. It interprets it as a bacteria or a germ. Or whatever you want to call it, that is going to make you sick. Your allergic response is actually an immune response trying to help you from help prevents you from getting sick from what you just experienced. It's obviously not a danger, but your immune system doesn't know that. Your immune system will then produce histamins. Histamins and a couple other chemicals are produced in response to this, and each one of those is like. A little key that has to be inserted in a lock. The lock that goes into it's called a masked cell. The more you experience that allergen, the more your body will produce more masked cells. Whereas you might have a slight allergy to something. Over time, it can become more severe. Over time, You can become allergic to things that you weren't allergic to before, simply because you have more masked cells. So there are some very good herbs that are considered to be antihistamin herbs, but what most of these actually do is reduce the production of massed cells. And as you have fewer mass cells, you have a lessened allergic response, and your immune system begins to settle down, the inflammation begins to settle down. That really helps a lot with allergies. And interestingly enough, one of the main herbs that reduces mass cells an antihistamine herb is ragweed, not the pollen, but the leaf it ever. Produces that pollen. If you take the leaves and you make a tea or a tincture and have it regularly when it comes into pollen, you will not react to it as strongly. At least that has been the experience, i should say, of herbalists and folk medicine practitioners for hundreds of thousands of years. And it really kind of makes sense even if you think that you're just kind of slowly building up resistance to something you're allergic to, but actually what you're doing is reducing mass cells. But in terms of building up that resistance, a very good thing to do is local honey, raw unpasteurized local honey. When bees go out and get the nectar from all the plants, they're getting that nectar from all the plants you're allergic to. And so if you have a daily dose of that raw natural honey, you will actually build up a resistance to those allergies. I don't know right off the top of my head of medical studies that back it up. My grandpa parents believed it, my mother believes that, my great grandparents believe it, and I believe and it has been documented since at least the ancient Greek herbalis as being empirically a fact. Other herbs that have antihistamine or anti mass sell properties are stinging nettles. Stinging needles are excellent. They're a wild edible. If you are in foraging, you know about these because it's very traditional, makes soup out of them, tea out of them. They're just really nice. Okay, they have stinging prickles on them, so be careful when your harvesting them. Cooking them neutralizes the chemical that causes stinging sensation. That chemical is actually a lot like an ant's venom. So if you ever get stung by a netle, you'll think, well, it's like being bitten by an ant. Well it is. But netles are incredibly healthy. They're very mineral dents, they're one of the highest sources of iron, and they're really just a tonic for your immune system as well as being antihistam. Another one that is. Very useful is Mimosa mimosa tree, which means many people think it was like a weedy tree. Most of the studies have been done on the mimosas that grow on the western part of the state. I have found the eastern mimosa that's Mimosa Julie Brittoon to be equally effective. Use the flowers, use the tender spring leaves and green stems, and you make a tincture or a tea of that and it's it's also calming. It helps a little with pain's but it has that antissaman or anti mass cell ability. I make a combination. This is my formula. I use steam netles, I use ragweed leaves, I use mimosa blossoms and the tender spring green leaves. I will add to that mullen. Mullen also has an antihissaman quality. It's very soothing for the lungs. And time, that's the common culinary herb. Time is an act excellent, an expectorant. It helps get the mucus up out of your lungs. I just take all that, I put it in a gallon sized pickle jar, and I pour a half gallon of vodka over it. Let us sit for a couple of weeks, and I have a little sip of that. Now, another thing you can have a little sip of each day, which is amazingly good, is digestive bitters. Digestive bitters are really the probably some of the oldest herbal medicine on Earth, been used by cultures all over for thousands of years. Literally, my favorite is the Swedish bitterers. And we've talked a lot about the great Swedish bitters, wonderful history. They have anti viral properties, they have anti inflammatory properties. But here's what all bitters do, even cocktail bitters. Even agnexture of bitters that you can get from the grocery store of the liquor store. Let me tell you what. Happened when my allergies were getting super bad. Before I, before I had discovered the fermented foods and a lot of the herbs that I take now I had gotten I was down in the sand hills in North Carolina, so the pine trees were horrible and my asthma was so bad. Nothing over the counter was working, nothing I could do. I mean, it was really bad. And it was gotten to the point where if I ate a bite of food, I would flare up and start coughing so hard a lot of times I would throw off. So it was getting to the point where I couldn't eat. I love to eat, so it was a huge issue. And a friend, a nerveless friend, did a program on bitters, and I started learning about it, and I got to some Agnustura bitters. Agnostura is just one. Of the old fashioned cocktail bitters, maybe four or five bucks at the grocery store for a little bottle that's gonna last you a couple of months because you just use a tea spoonful lot of time. What was happening was just the way the pollen that goes up your nose is perceived as an invading organism and your body gives you imune response to fight it off. The food I was eating was being perceived as an invading organism. I could not digest it quickly enough for my body to recognize the proteins and the food as being food and not germs. What bitters do? You take? Maybe a tea spoonful before meal. The first thing you'll notice is you start to celibate. What it's actually doing is stimulating the entire digestive system. The stomach acids increase, the bioproduction gets started, Everything starts working, and then when you eat, your body is ready and it starts digesting that food quickly, and you don't have the immune response. If you have any kind of allergies and you're noticing that when you eat, they get worse digested. Bitters of any brand, I make a nice one just out of dandelion roots and burdock roots. I put a little mit in there. There's actually a. Book called Diy Bitters that has seventy recipes for bitter swimmers. You can make yourself. There are wonderful formulas like the Swedish bitters, which I absolutely love. The best one I found is called sweden Balsam. It comes in a big bag. It's imported from I think it comes from Switzerland actually, and I make a big batch of it. I mean again, like a half gallon of oodn pour over it and take us a little sit before a meal. Absolutely wonderful. I love it. And of course I have a book because the Encyclopedia Bitter Herbs. Some of my bitters formulas are in that book. If you want to check that one out, man, I'll just go ahead put in a plug. All my books make great Christmas gifts, so remember buy my books for yourself and your friends and family for Christmas. I would really appreciate it anyway. Those bitterers make a huge difference. And they also help with you know, all digestive issues, acid reflex, upset stomach, you know, indigestion. It even helps with blood sugar, helps with blood sugar quiet. A lot a lot of people that are pre diabetic buying digestive bidders to really be a game changer for them. But back to the herbs. One I have not furrimented with yet that looks like it has incredible promise. It's called sweet bernal grass. This is anthoxanthem odorodum. It is a grass, and I'm trying to source seeds and learn how to grow it. Right now, and I'll be able to tell you once you know I've had a little experience with it. It has been widely used in Native American herbalism and in early American herbalism as well, like the Tompsonians and the Eclectics and all that. They said one cup of the tea made of sweet bernal grass would stop a hay fever attack instantly. If so, that's a very powerful herb, and we got to put that one in the herbal medicine cabinet. Remember this is not just nasal bronchio allergies, but also the skin allergies, excellents, ariasis and all kinds of stuff like that. It all begins with a very similar allergic response. So whatever allergy you're suffering from, I think it would be well worth trying these herbs and seeing what they do for you. Other antihistamin herbs include lemon ball. Now lemon balm is Melissa fishanalis. It is in the mint family. It is anti histamine and any viral. It is also relaxing and helps with muscle tension and all that. You can grow it in your garden. Just an easy herb to use and a very pleasant tea. Now, one of my favorite herbs is calamus. We're talking American calamus. Remember the European calamus as a potential to be slightly carcinogenic. The American calambust does not. It's the root of the calamus. You will probably find it growing wild anywhere you find cattails. If you want to harvest it yourself, just make sure the water's clean before you do that, or you can order it. It has antihisman properties. It is also a bitter herb. It has all the qualities of digestive bitterers. It's also anti spasmodic, so it can help with spasmodic asthma or with intestinal cramps. You know it can. Really it's very good if you're having diarrhea and such. And one of the neatest things about it is it helps with concentration. It's really good. It helps with endurance, like on long hikes. It's a great herb, but be a little careful with it because if you know a lot of it, it can cause you hallucinations. I actually used to be used for that purpose by a lot of ancient tribes as a hallucinogen, but you would have to eat a whole lot and it would not be pleasant. You don't want to do that. You'd have to really force yourself that much. But it's it's very good for the liver and the intestines, and it's just a great herb. Colts food is tussa lago far farm. We mentioned tolts for cold foot before under coughs. That word tuss a lago is a Latin word related to coffee, and if you think of robotussin, it's the same root word. Coltsfoot is not only soothing for the lungs and anti spasmodic for cough, it also has antihistamine properties. One that a pretty good formula I think comes from the tradition of German folk medicine. Brother Al Wishes. This was his cure for hay fever, and he was a great orabalist. He was a monk ran around nineteen hundred in I think Switzerland, if I'm not mistaken. He made a nasal rinse with a tea essentially made from horsetail. Horsetail is acquisiteum. It's in the fern family. Actually, it's called a fern ally if you write about it quite extensively. In my newest book, I got to put another little blug for myself. I just were actually just this week a book called The Medicinal Medicinal Ferns and fern Allies. It's just come out as brand new, and I've got a ton of information on horsetail. You find it really fascinating one. Of our most useful herbs. But he combined this with galangle. Galangle is not much used anymore. It's related to turmeric and ginger. I think it's pretty much interchangeable with turmeric. I wouldn't put ginger in an asial wash though, because it's going to burn your nose like crazy. But he found this team made of galangele and horsetail to be very good as a nasal rents now. Anytime you make a nasal rints always add just a little salt, because our bodies are full of salt water, not plain water. Plain water can actually irritate the sinuses. A little bit of salt is very good, and I really think that about wraps it up. There's just a few very good herbs, but they are actually very effective. They're very effective. Usually used over time. Let's say, if you were going to use steaming nettles, which again one of the most effective antihistamin herbs and one of the most effective herbs for help in general, or you know rag Weedly for any of these herbs I've mentioned, you would want to begin using them about a month before, say, if it's you know, nasal allergies, like if you have spring allergies or fall allergies, begin using them about a month before those allergies usually begin. If it's more of a chronic condition, you're going to use them over time, and after about a month you should begin to see results. And for me, those results were dramatic enough to get me off all, you know, the antihistamines, the over the counter stuff that I have been taking. Now, I still keep a little you know, musin X or something around, like if I've gotten a bad virus, I'm getting congested. But really that tincture I mentioned that formula of mullin, ragweed leaf mimosa blossom time and steam nettles. It's very effective. I think it's as effective as muse and X saying in my opinion, and it works a lot faster. But you know, it's only going to work for a couple of hours where we have to take some more and so I will take a little muse and X like we're going to bed, you know, to sleep for eight hours or so, and then I'll get up in the morning and take my tincture again. I'm ready to start my day. So remember everything starts in the gut. Focus on diet and gut health, and try to reduce overall inflammation. We're exposed to so many chemicals in our environment these days and radiation that can cause inflammation. Get the inflammation down and the allergies will likely improve regardless of anything else you do. And inflammation is the cause of heart disease, cancer, very closely related to diabet diabetes, et cetera. And I hate to be a little bit of a bummer here, but one of the biggest causes of inflammation is the extreme amounts of sugar we're eating these days. If you look back just a couple of generations to go, we are eating like in to twenty times as much sugar as our ancestry. I mean, believe it or not, there is sugar in just about everything we eat these days, and sugar is very inflammatory. Of course, it can cause to lead to insulin resistance and diabetes. If we can start reducing the amount of sugar in our diets, move away from the soft drinks and sodas and all that that's going to be, You're. Going to see a big difference in your health one way or another. Of course, I love a buch of chocolate and I like to have a dessert. But all things in moderation, All things in moderation. So y'all have a great week, and I will talk to you next time. The information of this podcast is not intended to diagnose or treat any disease or condition. Nothing I say or write has been evaluated or approved by the FDA. I'm not a doctor. The US government does not recognize the practice of verbal medicine, and there is no governing body regulating herbless Therefore. I'm really just a guy who stays herbs. I'm not offering any advice. I won't even claim that anything I write or say is accurate or true. I can tell you what Earth has been traditionally used for. I can tell you my own experience, and if I believe in HERB has helped me, I cannot nor what I tell you to do the same. If you use an herb anyone recommends you are treating yourself, you take full responsibility for your health. Humans are individuals, and no two are identical. What works for me may not work for you. You may have an allergy of sensitivity and underlying condition that no one else even shares and you don't even know about. Be careful with your health. If you need to listen To my podcast or read my blog, you agree to be responsible for yourself, to your own research, make your own choices, and not to blame me for anything ever.