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February/March 2008

Dallas’ Affluent Lifestyle Magazine

HERBS: CINNAMON

Cinnamomum zeylanicum
Action: Stimulant, carminative, stomachic, aromatic, anti-emetic, astringent, haemostatic, antispasmodic, antiseptic, analgesic.
Systems Affected: Stomach, intestines, uterus, heart, circulation, nerves.
Preparation and Dosage (thrice daily): Dried bark (cut or powdered), dose 1-5 grams by infusion.

Cinnamon is native to Sri Lanka but is now cultivated commercially in various tropical countries. First referred to by the Arabs in the thirteenth century, it later became an important item of the spice trade for the Portuguese and then the Dutch.
Cinnamon comes from the Arabic qaneh, meaning cane or reed, a reference to the reed-like shoots and the dried bark or 'quills' of the commercially-coppiced tree.
Cinnamon stimulates the digestion, warms the whole body, strengthens the heart and tones the nervous system.
It stops nausea and vomiting, and is particularly useful for treating vomiting during pregnancy.
It relieves flatulence, colic and heartburn, and is recommended in cases of chronic diarrhoea. Its warming and antispasmodic properties are also useful in cramps and spasms, heart and abdominal pains, coughing, wheezing and lower back pain.
Effective in treating hemorrhaging from the uterus, a dose is given every fifteen minutes or so until the bleeding is checked (the tincture being preferred because of its quicker effects).
Simmered in milk (and sweetened with honey if desired), Cinnamon provides a simple effective remedy for indigestion, flatulence and diarrhoea.

*20/66/5*
HERBAL


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