A Wart Story

Published: Wed, 10/24/18

 



Herbal Legacy
  



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October 24, 2018

A Wart Story  Camie Ramirez, M.H.

Our daughter Michelle had a cluster of warts on her foot for almost 2 years that grew and clustered more over time. It was intense enough that it was painful for her to walk on her foot. We took her into two different medical doctors. The first doctor said he couldn’t help her and directed us to buy a wart treatment kit at the store. He then billed us $80 for the consultation. We never did buy a wart treatment kit as he suggested because we knew it was deeper than a surface wart. A few days later we consulted with a dermatologist. He was shocked at how many clusters there were. He froze the warts and billed us $130. He told us that within 24-48 hours the warts would go away. However, they became worse!  I then began drizzling X-Ceptic tincture every morning and night onto the warts. I also mixed equal parts of plantain, golden seal and echinacea powder and added enough water to make a thin paste that was thick enough to stay in place. We applied this every night for 2 1/2 months. After this time, the warts were GONE! Completely GONE!!  The skin on Michelle’s foot looks beautiful and clear.                                                                                                                                                     (After)
(Before)                                                                                                                                                                                         












Camie Ramirez Shared this story with The School of Natural Healing. She has allowed us to publish it and hopes that it may help others that may be suffering with this same ailment.

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Fresh Pomegranate Salsa                                                                        
Ingredients
  • 1 green bell pepper
  • 1 jalapeno
  • 1 pomegranate
  • 4 cloves garlic finely chopped
  • 1/2 cup chopped green onion
  • 1/4 cup finely chopped cilantro
  • 1 lime
  • 1/2 - 1 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
Instructions

1. Seed and chop the bell pepper and
jalapeno. Dump the chopped peppers into a large bowl.
2. Remove seeds from the pomegranate and dump them into the bowl.
3. Add the garlic, green onion, and cilantro to the bowl.
4. Cut the lime into wedges and squeeze the juice into the bowl.
5. Mix well, adding salt and pepper to taste.
6. You can eat the salsa right away, but the flavors will develop and meld even more after at
least an hour in the fridge.

Recipe and photo by Diana Johnson

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