Long before the advent of modern medicine, people were using essential oils for medicinal purposes. The oil of the evergreen shrub, tea tree, was particularly venerated by ancient cultures, especially the Australian Aborigines. In fact, evidence shows that the Aborigines have been using the oils of their indigenous Melaleuca alternifolia tree for centuries to treat a wide array of conditions ranging from simple coughs to serious skin conditions. Today, tea tree oil enjoys a reputation…
It’s difficult to find a food product more versatile than baking soda. This white soluble compound, which is also called sodium bicarbonate, has been used for centuries – even as far back as ancient Egypt – as a natural cleaning agent and preservative. In 1843, when the British chemist Alfred Bird created commercial baking soda, the compound gained further popularity as a quick-acting leavener of baked goods. Today, baking soda can be found in almost…
Zinc is an essential trace mineral that is found in many high-protein foods. It is the second most common mineral found in our bodies after iron, and is present in several systems and biological reactions. Despite being an essential component of our genetic material, however, we only require small amounts of zinc to function properly. Zinc is a classic example of an element that everyone knows is important, but who don’t really understand its precise…
Many cultures throughout history understood that certain colloids – solutions in which one substance is evenly dispersed throughout another substance at the microscopic level – contained important medicinal properties. After all, if a certain substance possessed proven healing properties in its natural state, then its colloid form – which increases its surface area and absorption levels – would naturally intensify those properties. Below is a list of three popular colloids available today and the conditions…
Maqui is a tree that is native to the temperate rainforests of Chile and certain regions of southern Argentina. Its sweet-tasting berries, which resemble blackcurrants in size and color, have been consumed by Mapuche Indians for hundreds of years. Indeed, Mapuche warriors attribute renowned stamina and vigor to their consumption of maqui berries. Let’s take a closer look at the nutritional profile of these little-known fruits and find out why Chile’s indigenous people hold them…
