Cedar Berries

Published: Sat, 06/24/17

 



Herbal Legacy
  



Sponsored by The School of Natural Healing & Christopher Publications

   June 23, 2017

 Cedar Berries Juniperus monosperma  Jo Francks, M.H.

Juniperus monosperma, or one seed juniper, is a very hardy tree native to the southwestern United States. It can grow to heights of 25 feet and has flat scale-like leaves and bluish-green berries which take two years to ripen. The second year berries are blue, while the first year berries are green.

Dr. Christopher discovered the wonderful medicinal qualities of cedar berries by accident. He had a patient with a kidney problem who couldn’t void his urine. Dr. Christopher told him to use juniper berries to clear up the problem. When the man came back and informed Dr. Christopher that the juniper berries weren’t working they discovered the berries he was using weren’t true juniper berries, they were cedar berries. Cedar berries have one stone and juniper berries have 3 to 7 stones. The man told Dr. Christopher that the berries weren’t doing anything for his kidney condition, but since he had been taking them he noticed he did not have to use as much insulin. Dr. Christopher then began to experiment with cedar berries and discovered that it helped his patients that had diabetes and the ones who had hypoglycemia. Dr. Christopher emphasized that both diabetes and hypoglycemia stem from the same problem – a weak pancreas. From these experiences he came up with his Pancreas formula which helps the pancreas and other affiliated glands that, through malfunction, cause high or low blood sugar. It has always been recommended to use this formula along with the mucusless diet.

I knew a man who had a stroke. Afterwards he was diagnosed with diabetes from some of the tests the doctor had done. He was monitoring it through diet and blood tests to check his blood sugar levels. I gave him a bottle of cedar berry tincture with instructions to take a dropper with each meal. A few months later he went back for a checkup. They gave him results of the tests they had done that day but said nothing about diabetes so he asked, “what about the diabetes?” He was told he didn’t have diabetes. He felt that the diabetes went away thanks to the cedar berry tincture he had been using.

Cedar berries have also been used for digestive issues, skin problems such as acne and psoriasis, and as a blood purifier. They can be used as a tea or tincture internally or externally.


Jo Francks works at the School of Natural Healing as a Student Adviser and Master Herbalist. She is a certified Iridology instructor through the International Iridology Practitioners Association (IIPA) and a Quantum Touch Practitioner.


Printable Version: http://herballegacy.com

If you missed an article be sure to visit http://www.herballegacy.com and click on Articles. Also, take advantage of David Christopher's Radio Show (see Resource Links below for more information).
New book at Christopher Publications
and for a limited time 15% off!


Healing Spiritually by Gudrun Penselin
 
 


Join us at the Immune Defense Summit!

David Christopher will be speaking on "Protecting Immunity - Effective herbal Remedies"
Register here!
 


David Christopher is now on Twitter!
You can follow David @DChristopherMH
 

Traditional Sauerkraut with Juniper Berries

Ingredients:
5 lbs. trimmed and cored white cabbage- save some of the outer leaves
3TBS pickling salt
1TBS whole juniper berries
 
Tools:
5 pint sized mason jars

Method:
1) Quarter the head and shred the cabbage very thinly.
2) Add salt and juniper berries to the cabbage and thoroughly mix with your clean hands.
3) When it has softened and released some liquid – about 10-15 minutes, pack the cabbage into pint sized mason jars and tamp down with the back of a wooden spoon or spatula, pour the brine evenly over the cabbage.
4) Weight the cabbage to keep it under the brine. Place a clean outer leaf from the cabbage on top of the shredded cabbage and then place a food grade plastic bag filled with more brine on top of the leaf (1 ½ TBS pickling salt for each quart of water), in case of a leak. This helps if the brine gets scummy – you can replace the leaves instead of skimming off the scum or mold. Cover the container with a cloth or pillowcase and store in a dark place.
5) Within 24 hours the cabbage should be submerged in its brine. If it isn’t, dissolve 1 ½ TBS salt in 1 quart of water and pour as much as you need to over the cabbage. Check the sauerkraut every day or two for scum. If you find it, remove it, and replace the brine filled bags and cabbage leaves.
6) Start tasting the kraut after 2 weeks. It will be fully fermented in 2-4 weeks at 70 degrees and 5-6 weeks at 60 degrees. It will have a pale golden color and tart flavor.
7) Store it tightly covered in the fridge or cool place. Or you can freeze it for later use.

Recipe from the Joy of Pickling by Linda Ziedrich

Our active students receive a 20% discount at Mountain Rose Herbs for online orders. Use the codeMRHed17tb3 in the promotion box for each order. This is only good for the year 2017.
Watermelon & Basil

Printable Version: http://herballegacy.com
 


 Herbal Resource Links


Herbal Legacy
http://www.herballegacy.com

Follow us on:
 
This newsletter is sponsored by:

The School of Natural Healing: http://www.snh.cc
Christopher Publications: http://www.christopherpublications.com
 

NOTICE: All information in this newsletter is given out as information only and is not intended to diagnose or prescribe.  For our official Disclaimer, Biological Individuality, Important Notice & Terms of Use please see: http://www.herballegacy.com/Disclaimer.html


This newsletter is sent by permission only - you can unsubscribe quickly and easily by clicking the link below.


.