Hepatitis C virus

Natural bioflavonoids kill hepatitis C virus

by S. L. Baker, features writer 

(NaturalNews) Hepatitis C is an infectious disease of the liver that can cause miserable symptoms including fatigue, lack of appetite, abdominal pain, nausea and vomiting. Caused by a virus, hepatitis C affects about 200 million people worldwide. In the U.S. alone, one to two percent of the population is infected. Not only can this infectious disease cause scarring of the liver, cirrhosis, and eventually liver failure, but a significant number of people with hepatitis C also develop sometimes fatal liver disease or cancer.

Mainstream medicine uses two drugs, usually prescribed together, to treat hepatitis C: interferon and ribavirin. Unfortunately, the side effects to this combination are often so horrendous (ranging from severe fatigue, constant flu-type symptoms and nausea to birth defects) that a lot of hepatitis C sufferers can't stick with the therapy. What's more, for those who do manage to keep taking the interferon/ribavirin treatment, only about half get a positive response.

But a new study just released shows that nature seems to be able to do what Big Pharma can't -- kill the virus without damaging cells in the body. Scientists at the University of California at Los Angeles (UCLA) have discovered that two plant-derived bioflavonoids, catechin and naringenin, display powerful antiviral activity on tissue culture infected with hepatitis C.

Dr. Samuel Wheeler French Jr., MD, PhD, Assistant Professor of Pathology and Laboratory Medicine at UCLA and researcher at UCLA's Jonsson Comprehensive Cancer Center, presented the findings in an American Society for Investigative Pathology (ASIP) symposium on "Pathobiology of Liver Injury and Fibrosis" at the national Experimental Biology 2011 conference, which is currently underway in Washington, D.C.

A liver pathologist, Dr. Wheeler previously found that another plant-derived bioflavonoid, quercetin used by many people as a nutritional supplement, can help stop production of the hepatitis C virus without any cell toxicity.

Dr. French and his research team's next step is to test catechin and naringenin on patients with a Phase I clinical trial.

"We now have several new compounds we can test to see if they reduce virus infection," Dr. French said in a press statement. "The positive thing about this family of compounds is that they are non-toxic, and can be taken at high doses. Bioflavonoids represent a very promising therapy with very few side effects that could help millions of people."

For more information:
http://experimentalbiology.org/

  What are Bioflavonoids

• Once known as "Vitamin P" and semi-essential nutrients
• 4000 flavonoid compounds have been characterized and classified
• Group of plant pigments that are largely responsible for colors of many fruits and flowers
• Useful in treatment and prevention of many health conditions

Four categories:

• PCO (Proanthocyanidins)

• most potent PCOs are those bound to other PCOs
• exist in many plants and red wine
• commercially available sources are from grape seeds and bark from the maritime pine

• Quercetin

• serves as backbone for other flavonoids such as citrus flavonoids: rutin, quercitrin, hesperidin
• these derivatives have sugar molecules attached to the backbone
• most active of the flavonoids

• Citrus bioflavonoids

• include rutin, quercitrin, hesperidin, naringin
• standardized mixture of rutinosides known as hydroxyethylrutosides (HER)
• clinical results have been obtained in treatment of capillary permeability, easy bruising, hemorrhoids, and varicose veins

• Green Tea Polyphenols

• derived from tea plant camellia sinensis
• produced by steaming the fresh cut leaf
• polyphenol indicates presence of phenolic ring in the chemical structure
• polyphenols = flavonoids
• polyphenols in green tea: catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, and proanthocyanidins
• epigallocatechin gallate = most significant active compound

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Dietary Sources

• Citrus fruits
• Berries
• Onions
• Parsley
• Legumes
• Green Tea
• Red Wine

Average Daily Intake = 150-200 mg

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Beneficial Effects

• referred to as "nature's biological response modifiers" - modify body's reaction to compounds such as allergens, viruses, and carcinogens
• powerful antioxidants by giving protection versus oxidative and free radical damage
• prevents formation of oxidized cholesterol through antioxidant effects
• greater antioxidant effects than Vitamins C, E, Selenium, and Zinc

PCOs

• increase intracellular Vitamin C levels
• decrease capillary permeability and fragility
• scavenge oxidants and free radicals
• inhibit destruction of collagen

• crosslinks collagen fibers to reinforce the natural crosslinking
• prevents free radical damage

• inhibits enzymatic cleavage of collagen by enzymes secreted by leukocytes in inflammation and microbes in infections
• prevents release and synthesis and compounds that promote inflammation and allergies (histamines, prostaglandins, leukotrienes)
• antioxidant effects are beneficial in:

• aging process
• chronic degenerative diseases (heart disease, arthritis, and cancer)
• fat and cholesterol oxidation

• antioxidants are produced by:

• inhibiting xanthine oxidase noncompetitively(oxygen free radicals)
• on the cellular level: PCOs are incorporated into the cell membranes along with the antioxidant effects offer great protection to cells against free radical damage.

Quercetin

• anti-inflammatory activity due to inhibition of initial processes of inflammation

• inhibits manufacture and release of histamine

• potent antioxidant activity and Vitamin C sparing action
• beneficial effects for diabetics

• helps prevent diabetic cataracts, and retinopathy
• enhances insulin secretion
• protects pancreatic beta cells from free radical damage

• antiviral activity

• activity vs. herpes virus type 1, parainfluenzae3, polio virus type 1, and respiratory syncytial virus
• in vivo, inhibits viral infection
• may be of some benefit in the common cold

Citrus Bioflavonoids

• antioxidant effects
• increase intracellular Vitamin C, rutin, hesperidin, and HER
• beneficial effects on capillary permeability and blood flow like PCOs
• anti-allergy and anti-inflammatory effects like quercetin

Green Tea Polyphenols

• potent antioxidant effects
• increase activity of antioxidant enzymes in the small intestines, liver, lungs, and small bowel
• inhibit formation of cancer causing compounds like nitrosamines in vitro

• suppressing activation of carcinogens
• trapping cancer causing agents
• forms of cancer that green tea prevents best:

1. cancers of GI tract (stomach, small intestine, pancreas, colon)
2. cancer of the lungs
3. estrogen related cancers (inhibits estrogen interaction with its receptor)

• consumption of green tea with meals inhibits formation of nitrosamines (nitrites combined with amino acids)

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Principle Uses

PCOs

• Treatment of venous and capillary disorders

• venous insufficiency
• varicose veins
• capillary fragility

• Diabetic retinopathy and macular degeneration
• Prevention of heart disease and strokes
• Lowers blood cholesterol levels
• Shrinks size of cholesterol deposits in the artery
• Inhibits platelet aggregation and vascular constriction

Quercetin

• In vitro, helps virtually all inflammatory and allergic conditions

1. asthma
2. hay fever
3. rheumatoid arthritis
4. lupus

• Beneficial in diabetes and cancer

Citrus Bioflavonoids

• Venous insufficiency
• Improve microvascular blood flow and clinical symptoms (pain, tired legs, night cramps, and restless legs)
• Improve venous function
• Relieve hemorrhoidal signs and symptoms in pregnant women

Green Tea Polyphenols

• Used principally to prevent cancer

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Available Forms

PCOs

• Grape seed extract (92%-95%) and pine bark extract (80%-85%)
• Used interchangeably, but grape seed extract is preferred
• Grape seed extract is considered more potent and more effective than pine bark extract because only grape seed extract has gallic esters of proanthocyanidins which are the most active free radical scavenging PCOs

Quercetin

• Available in powder and capsule forms
• For anti-inflammatory effects, combination of Bromelain (pineapple enzyme) may provide additional benefit by enhancing absorption of quercetin
• Amount of Bromelain should equal quercetin

Citrus Bioflavonoids

• Mixed preparations are most widely used
• Least active and quantified source of flavonoids

Green Tea Polyphenols

• Commercial preparations that have been decaffeinated and concentrated for polyphenols (60%-80%)
• 1 cup = 300-400 mg of polyphenols
• Downside = this dose also contains 50-100 mg of caffeine

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Dosage Ranges

PCOs

• Preventive and antioxidant=50 mg/day of grape seed extract or pine bark extract
• Therapeutic purposes dose=150-300 mg/day of either extract

Quercetin

• 200-400 mg taken 20 minutes before meals three times a day

Citrus Bioflavonoids

• 2000-6000 mg/day

Green Tea Polyphenols

• For green tea extract standardized for 80% polyphenols and 55 % epigallocatechin gallate, the dose=300-400 mg/day

*Look for level of epigallocatechin gallate and total content of polyphenol

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Safety Issues

PCOs

• safe, no toxicities, no side effects

Quercetin

• Well-tolerated in humans
• no side effects when taken in large quantities for long periods of time
• safe for use in pregnancy
• allergic reaction may occur-uncommon, but should result in discontinuation of product

Citrus Bioflavonoids

• extremely safe
• no side effects
• safe in pregnancy

Green Tea Polyphenols

• no side effects or toxicities
• if product contains caffeine, overconsumption may result in a stimulant effect

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Interactions

• Do not interact with any drugs
• citrus bioflavonoids containing naringin may interact with drugs

1. naringin is found in grapefruit juice
2. can increase oral bioavailability of drugs like nifedipine, felodipine, verapamil, and terfenadine
3. inhibits breakdown of various drugs including: caffeine, coumarins, and estrogens

• Vitamin C-Bioflavonoids may enhance the effects of vitamin C

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References

• Evans CA and Miller NJ.
  "Antioxidant activities of flavonoids as bioactive components of food."
  Biochemical Society Transactions. 24(3):790-795, 1996.
• Hertog Michael, et al.
  "Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study."
  Archives of Internal Medicine. 155:381-386, 1995.
• Kandaswami Chithan, et al.
  "Ascorbic acid-enhanced antiproliferative effect of flavonoids on squamous cell carcinoma in vitro."
  Anti-Cancer Drugs. 4:91-95, 1993.
• Lale A, Herbert JM, et al.
  "Ability of Different Flavonoids to Inhibit the Procoagulant Activity of Adherent Human Monocytes."
  Journal of Natural Products. 59:273-276, 1996.
• Murray MT. "Flavonoids."
  Encyclopedia of Nutritional Supplements. p. 320-331.
• So Felicia, et al.
  "Inhibition of proliferation of estrogen receptor positive MCF-7 human breast cancer cells by flavonoids in the presence and absence of excess estrogen."
  Cancer Letters. 112:127-133, 1997.
• Wiseman H.
  "Role of dietary phyto-oestrogens in the protection against cancer and heart disease."
  Biochemical Society Transactions. 24(3):785-789, 1996.
• Xiao-duo Ji, et al.
  "Interactions of Flavonoids and Other Phytochemicals with Adenosine Receptors."
  Journal of Medicinal Chemistry. 39:781-787, 1996.

Raw Garlic: Healing Properties and Medicinal Uses

I eat garlic with every thing. Best to get, fresh unpeeled organic.

Garlic, especially in its raw form, has been praised for its healing power and medicinal uses since ancient times. It was used for medicinal purposes by the ancient Greeks, Egyptians, Babylonians, Assyrians, Romans and Chinese. Today, numerous research studies document the extraordinary benefits of garlic on human health.

The healing properties of garlic are wide and varied, ranging from antioxidant, antifungal, antiviral and antibacterial properties to cancer-fighting and immune-boosting activity. Due to its healing properties, raw garlic has been used as a medicinal plant to prevent — and in some cases treat or even heal — various health complaints.

Although almost anyone can benefit from eating garlic, those who are looking for a natural way to reduce their risk of cardiovascular diseases, cancer, asthma attacks, bouts of cold or flu, abdnormal hair loss, or some skin conditions are likely to reap the most health benefits by regularly eating garlic. In this article, we look at the extraordinary healing properties of garlic and describe the most common medicinal uses of this natural "wonder drug".

Note: Check with your physician before using garlic for any medicinal purposes.

Medicinal Use of Garlic as an Antifungal Agent

The medicinal use of garlic as an antifungal agent has been validated by numerous research papers and publications. Most of the angifungal properties of garlic have been attributed to allicin, a phytochemical that is produced when raw garlic cloves are crushed or chopped. To maximize the allicin-content of your garlic dishes, you should let the chopped or crushed garlic sit several minutes before using it. Research shows that allowing chopped or crushed garlic to sit for 10 to 15 minutes before using it can significantly increase the amount of allicin it produces.

As a result of its antifungal activity, garlic has been used to treat acne and conditions linked to the overgrowth of Candida yeast in the body. Some herbalists also suggest that garlic may have dandruff healing properties due to its ability to fight Pityrosporum ovale (P. ovale), a small fungus that lives on the scalp and that may play a role in the development of dandruff.

Strong Antioxidant Activity Due to Allicin

Many of the healing properties of raw garlic are linked to its strong antioxidant qualities. These antioxidant properties are largely attributable to allicin, the same compound that is responsible for the antifungal properties of crushed raw garlic. Allicin has been touted as one of the most potent antioxidants found in foods. In addition to allicin, garlic delivers antioxidant vitamins and minerals such as vitamin C, zinc and selenium.

Antioxidants in garlic help protect the body from free radicals, destructive oxygen molecules that attack healthy cells and that can cause cellular damage. Due to their destructive effects on cells, free radicals are heavily implicated in several diseases including eye disorders, dementia, rheumatoid arthritis, cardiovascular problems, diabetes, atherosclerosis, an impaired immune system, certain types of cancer, and even Alzheimer's disease.

In addition to staving off common diseases and conditions, the free radical neutralizing properties of garlic can help keep your skin looking young by fighting premature aging of the skin provoked by excessive exposure to sunlight. When your skin is exposed to sunlight, it creates powerful enzymes called metalloproteinases which help repair sun-damaged connective tissue. However, not all metalloproteinases are good for us: some metalloproteinases destroy collagen fibers, which can lead to wrinkles and fine lines. Free radicals appear to activate these destructive metalloproteinases.

Garlic — a Natural Antibiotic?

Back in the nineteenth century, the French chemist and microbiologist Louis Pasteur examined the use of raw garlic juice as a potential antibacterial agent and found garlic to be capable of killing bacteria much in the same way as penicillin does. Consequently, garlic was used widely as an antibacterial agent to disinfect and heal wounds during World War II. Since then, several research studies published in medical journals have confirmed the antibacterial and antiviral properties of garlic. In addition to its ability to control bacterial and viral infections, garlic has been shown to fight and heal infections caused by other microbes and worms.

Due to the healing properties of garlic derived from its antibacterial and antiviral activity, this medicinal herb has also used in the treatment of some infections that are difficult to treat due to the presence of bacteria that have become resistant to prescription drugs such as antibiotics. However, more research is needed in this area before definite conclusions about the efficacy of garlic as an antibiotic can be made.

Anti-Cancer Effects of Raw Garlic

Still not impressed with the healing properties and medicinal uses of garlic? Well, guess what, numerous laboratory tests have also found garlic and garlic extracts to exert strong anti-cancer effects. Also several epidemiologic studies support the idea that garlic — especially raw garlic — can help prevent certain types of cancer. According to a large-scale review of epidemiologic studies, the strongest evidence for anti-cancer effects of raw garlic pertains to stomach and colorectal cancers. This extensive review, which appeared in the American Journal of Clinical Nutrition in 2000, analyzed epidemiological studies published on stomach, colon, head and neck, lung, breast and prostate cancers since 1966.

Raw garlic appears to exert its anti-cancer effects through multiple mechanisms, including inhibition of free radical production, activation of enzymes that detoxify carcinogens, and regulation of cell-cycle arrest. In addition, garlic has been shown to induce apoptosis. Apoptosis, also known as programmed cell death, is the body's normal way of getting rid of unneeded or abnormal cells, but cancer cells employ mechanisms that allow them to evade apoptosis so they can grow uncontrollably at the expense of healthy cells and tissues.

Benefits for Insulin Resistant People

Research suggests that a healthy diet rich in garlic may be used successfully as a complementary treatment for insulin resistance, a physiological condition that remains a major medical challenge of the twenty-first century. Insulin resistance has been linked to a number of diseases and conditions including pre-diabetes and type 2 diabetes, excess body weight (especially around the waistline), adult acne and heart disease. In insulin resistant people, the body's cells are no longer able to effectively respond to the actions of the hormone insulin.

According to a study published in the European Journal of Pharmacology in 2005, the health benefits of garlic for insulin resistant people may be linked to the presence of garlic oil and diallyl trisulfide in garlic. In addition to having wide-ranging healing properties documented in previous studies, these two compounds appear to improve the body's ability to effectively respond to the actions of insulin and thus fight insulin resistance.

Source: http://www.healwithfood.org/medicinal-uses/garlic-healing-properties.php#ixzz3KnFCsH4k

Black Salsify Root (Scorzonera Hispanica) Health Benefits

This is Dena's new favorite 

Please try to juice it. don't forget the lemon with some of the zest(skin) to cover the root taste.

What kind of health benefits does black salsify offer? And what is black salsify, anyway? Keep reading to find out answers to these questions.

Black or Spanish salsify (Scorzonera hispanica) is actually not a member of the salsify genus ('Tragopogon') of plants; however, it is a closely related. Black salsify, also known as Scorzonera root, is a cool season crop grown primarily for its long root which is blackish brown on the outside and creamy white inside. Black salsify is a nutritious winter vegetable which will keep fresh all winter if the harvested roots are stored in a cool, dark place. The following paragraphs provide an overview of the health benefits associated with eating black salsify.  

Black salsify promotes hair health

Black salsify hosts an abundance of hair health boosting nutrients such as iron and copper. A 100-gram portion of uncooked black salsify provides almost a fifth of the daily value for iron. Iron helps keep hair follicles healthy by carrying oxygen to the scalp. Research indicates that low levels of iron are one of the most common causes of hair loss in pre-menopausal women.

Also copper is known to combat hair loss and stimulate hair growth. Furthermore, it is thought to strengthen hair, intensify hair color and prevent premature graying of hair. A 100-gram serving of black salsify provides 6% of the daily value for copper (or even more, according to some estimates).

In addition to iron and copper, black salsify delivers vitamin C which is needed for the synthesis of collagen. Collagen helps keep hair healthy by promoting healthy blood vessels in the scalp and by strengthening hair follicles. Additionally, vitamin C enhances the absorption of iron from foods.

Inulin in black salsify stimulates the growth of bifidobacteria

Black salsify is one of the best dietary sources of inulin. Inulin is a type of prebiotic fiber that offers a number of health benefits, most of which have been attributed to the ability of inulin to boost the growth of bifidobacteria in the human body. Bifidobacteria are anaerobic, rod-shaped bacteria that live in the large intestines of most mammals, including humans. They are beneficial to human health as they can reduce the concentrations of harmful bacteria and carcinogenic enzymes in the intestines, cure constipation and have a positive effect on the immune system.

Thiamine offers additional health benefits for the digestive tract

Black salsify is a good source of thiamin: a 100-gram portion (3.5 ounces) of raw black salsify delivers 0.12 milligrams of thiamin, which corresponds to 9% of the daily value for this important micronutrient. Thiamin, sometimes spelled thiamine, plays an important role in the human body. Without thiamin, your nervous system and muscles could not work optimally.

Thiamin is also involved in carbohydrate metabolism as well as in the production of hydrochloric acid in the stomach. Hydrochloric acid converts pepsinogen to pepsin, an enzyme that breaks down proteins into smaller units called peptides, which can then be absorbed from the intestine into the bloodstream. In addition to promoting protein metabolism, sufficient levels of hydrochloric acid help keep bacterial growth in the stomach in check.

The level of hydrochloric acid in the stomach decreases as we age, and therefore especially older people might want to step up their intake of black salsify and other vegetables that stimulate the production of hydrochloric acid.

Black salsify supplies plenty of potassium

Black salsify provides as much potassium as bananas which are famous for their high potassium content. Often overlooked, the macromineral potassium is necessary for a properly functioning muscles, including the heart muscle. Furthermore, a diet that is rich in black salsify and other potassium-containing foods can help keep your bones strong and even reduce your risk of osteoporosis. Potassium-rich foods such as black salsify are thought to be particularly important for people who eat a lot of salty food.

Other health benefits of black salsify

If all of the above-described health benefits of black salsify are not enough to convince you to eat more of this healthy root vegetable, here are a few more facts to consider: Black salsify is mostly made of water, and consequently, it is low in calories. A 100-gram serving of uncooked scorzonera provides only about 73 calories. Black salsify also contains nutrients like folate and magnesium. For more information, see Black Salsify: Nutrition Facts.

Source: http://www.healwithfood.org/health-benefits/black-salsify.php#ixzz3KnCdS5AU

INFLAMMATION? TRY LEMON BALM

Perhaps in the not-too-distant past, Homo sapiens were much more intuitive with the natural world.  Plants spoke, and we listened.  They offered their assistance, and we accepted.
Domestication seems to have bred out this innate perception our ancestors once possessed, to the point where, to many, a glance out of today’s window offers barely more than an inanimate, indistinguishable wall of green.
Fortunately, what we fail to glean firsthand from the natural world can be teased apart by conventional science.
Lemon balm (Melissa officinalis L.) is a plant in the mint family that has traditional usage amongst different cultures around the world, as well as modern scientific research to support its claims.  Native to the eastern Mediterranean region, southern Europe, and western Asia, lemon balm’s targets include the nervous system, as well as the gastrointestinal and respiratory tracts.
Brand new research has just revealed another property of lemon balm, one that has been known by indigenous peoples for centuries, yet never fully recognized by scientific analyses.
Lemon balm, according to recent research, is anti-inflammatory.
A study from 2013 in Advances in Pharmacological Sciences examined the role of lemon balm in the reduction and inhibition of edema in rats (1).  The researchers performed two experiments to induce edema in the study’s rats: injection of carrageenan (extract of seaweed) into the left hind paw, and dropping a 50 gram weight on the left hind paw, of each rat.
(Note: I’m not condoning the use of animals in scientific research; I am simply presenting the information found in the study.)
Prior to these events, an essential oil extract from lemon balm was orally administered in two doses, 200 grams and 400 grams.  A control group, which received a distilled water solution, and another experimental group, which received a non-steroidal anti-inflammatory drug (Indomethacin), were also evaluated.
The results?  Lemon balm essential oil, in doses of 200 grams and 400 grams, significantly reduced and inhibited edema in early stage and late stage inflammation.  This was shown to occur for both the carrageenan- and trauma-induced edema.
There were two other notable findings from this study:

1. No toxicity or changes in body weight were observed after oral administration of lemon balm at 200 grams and 400 grams, showcasing its safety.
2. Lemon balm essential oil was more effective at inhibiting edema long-term than the NSAID (Indomethacin), especially at 400 grams in the carrageenan-injected rats.

Here we have a plant that mitigates acute inflammation – a condition that has no doubt been experienced by all.  Although necessary, acute inflmmation can be irritating and overwhelming (think wounds or surgery) and can affect quality of life.  When natural treatments like lemon balm exist, it may be wise to seek them out and implement them into our healing strategies.
Yes, this study was performed on animals, and human beings are not of the murid family.  Keep in mind that Melissa officinalis has been used for the treatment of pain and other inflammatory processes by native peoples, and isolated anti-inflammatory compounds found within lemon balm have been scientifically studied.
Lemon balm is an excellent plant to keep on hand and can be found all over the world.  If you are suffering from an acute injury, irritation, swelling, edema, or wound, consider ingesting lemon balm as a way to combat the inflammation.
And to discover what else lemon balm may assist you with, open your senses and listen closely.  Intuition is a powerful tool.

JAN 02 2014

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49 PLANTS THAT TREAT HIGH BLOOD PRESSURE

A middle-aged man approached me the other day, asking if I could provide advice on treating high blood pressure.  “I tried everything,” he said, as I ran through all the standard recommendations.  From our brief interaction, it was clear that diet and lifestyle were the likely culprits, evidenced by his higher-than-average body mass index (BMI), his stressful 70-hour work weeks, and the apparent halitosis (bad breath) he experienced.
In the United States, 67 million American adults (31%) have hypertension, defined as persistently high arterial blood pressure (1).  It is quantified by having a systolic blood pressure (pressure during the contraction phase of the cardiac cycle) of 120 mm Hg or higher, or a diastolic blood pressure (pressure during the relaxation phase of the cardiac cycle) of 80 mm Hg or higher.  Common FDA-approved medications for hypertension include diuretics (water pills), angiotensin converting enzyme (ACE) inhibitors, calcium channel blockers, and beta blockers.
Of course, a problem is never presented without a solution, and in the case of hypertension, many natural solutions exist.  A recent review in the journal Pharmacognosy Review examined the scientific research regarding natural herbs in the treatment of hypertension, and provided a list of 49 potentially effective plants along with their medicinal actions (2).
In this post, I will relay what the authors discovered.  Most of these plants are wild, while some are cultivated.  Regardless, if you experience hypertension and think that you have tried every treatment, confirm your belief with this list.
1. Round leaf buchu (Agathosma betulina)
Round leaf buchu is a South African plant used as an effective diuretic.

2. Garlic (Allium sativum)
In individuals with increased systolic pressure, garlic may decrease blood pressure through the increase of nitric oxide production.
3. Prickly custard apple (Annona muricata)
A leaf extract of this Central American/Caribbean tree may lower elevated blood pressure by decreasing peripheral vascular resistance.
4. Celery (Apium graveolens)
Studies show that the juice and seeds of the celery plant are safe and effective treatments for high blood pressure.
5. Manchurian pipevine (Aristolochia manshuriensis)
This Chinese plant has been studied for its use as a diuretic; magnoflorine, a compound isolated from the plant, displays hypotensive properties.
6. Breadfruit (Artocarpus altilis)
A leaf extract from this species of flowering tree in the mulberry family has been shown to reduce tension in aortic rings in animal studies.
7. Oats (Avena sativa)
The common oat is a soluble fiber-rich cereal grain that has been found to significantly reduce both systolic and diastolic blood pressure in patients with hypertension.
8. Psyllium (Plantago ovata)
Preliminary research shows that a daily 15 gram psyllium supplement can moderately lower systolic blood pressure by about 8 mm Hg, and diastolic by about 2 mm Hg.
9. Tea (Camellia sinensis)
Research on the population level shows that consumption of green tea and oolong tea (different fermentation levels, same plant) is associated with a decreased risk of developing hypertension.
10. Lasaf (Capparis cartilaginea)
This scrambling perennial shrub has been reported to produce a dose-dependent decrease in blood pressure in rats.
11. Ajwain (Trachyspermum ammi)
Ajwain is a parsley-like plant whose extract produces a drop in blood pressure and heart rate in rats.
12. Chaksu (Cassia absus)
A crude extract of this tropical plant produces a dose-related decrease in blood pressure, as well as a decrease in heart rate at higher doses.
13. Coffeeweed (Senna occidentalis)
A small pantropical tree, coffeeweed has traditional use as an antihypertensive agent.  Research has confirmed a relaxant effect on aortic rings from the leaf extract, as well as the ability of the plant to relax smooth muscle and reduce blood pressure.
14. Moreton Bay chestnut (Castanospermum australe)
A crude extract from this South Pacific plant has been shown to reduce blood pressure in a dose-dependent manner.  Note:  the seeds are poisonous, and rendered edible when prepared properly.
15. Coleus forskohlii (Plectranthus barbatus)
Forskolin, a vasodilating compound isolated from this tropical perennial plant, has been shown to reduce blood pressure in animal studies.
16. Virginia dayflower (Commelina virginica)
This perennial herbaceous plant, native to the mideastern and southeastern United States, has been shown to reduce tension of aortic rings in animal studies.
17. Chinese hawthorn (Crataegus pinnatifida)
Chinese hawthorn is a small to medium sized tree that has been used for thousands of years in traditional Chinese medicine.  Scientific research has elucidated its effects in lowering blood pressure.
18. River lily (Crinum glaucum)
An aqueous extract of this West Nigerian plant has been shown to reduce both systolic and diastolic blood pressures.
19. Giant dodder (Cuscuta reflexa)
A crude extract from this parasitic plant in the morning glory family has been shown to reduce blood pressure in animal studies.
20. Wild carrot (Daucus carota)
Also known as Queen Anne’s lace, Daucus carota may lower blood pressure through the blockade of calcium channels.  Caution should be taken when harvesting this plant, as it resembles the deadly poison hemlock (Conium maculatum).
21. Coin-leaf desmodium (Desmodium styracifolium)
Dried leaves and stems from this leguminous plant have been shown to lower arterial blood pressure in animal studies.
22. Hardy fuchsia (Fuchsia magellanica)
Native to South America, hardy fuchsia is a dwarf shrub in the evening primrose family.  An infusion of the leaf extract acts as a diuretic and lowers blood pressure.
23. Soybean (Glycine max)
Soybean may provide a modest reduction in blood pressure.
24. Pima cotton (Gossypium barbadense)
Traditional medicine in Suriname utilizes the leaves of this plant as an antihypertensive agent.  Research has shown Pima cotton to decrease the tension in aortic rings in animal studies.
25. Roselle (Hibiscus sabdariffa)
The roselle is one of the most well-studied plants for the treatment of hypertension.  In human studies, the roselle has been shown to act very similarly to captopril, an ACE inhibitor, in its antihypertensive effects, effectiveness, and tolerance.
26. French lavender (Lavandula stoechas)
Crude extracts of this Mediterranean plant have been shown to lower blood pressure and heart rate in animal studies.
27. Broadleaved pepperweed (Lepidium latifolium)
This edible plant in the mustard family displays diuretic and blood pressure lowering effects in animal studies.
28. Flax (Linum usitatissimum)
Flaxseed is a good source of alpha-Linolenic acid (ALA), a parent fatty acid of the omega-3 fats.  ALA has been shown to possess antihypertensive effects in individuals with high-normal blood pressure and mild hypertension.
29. Black mangrove (Lumnitzera racemosa)
Amongst the mangrove plants, the black mangrove is the most salt tolerant species.  An aqueous acetone extract of this small tree has been shown to display antihypertensive activity.
30. Tomato (Solanum lycopersicum)
An extract of the tomato has been shown to reduce blood pressure in individuals with mild, untreated hypertension.  Additionally, a significant correlation has been discovered between systolic blood pressure and lycopene, a carotenoid pigment in the tomato.
31. Moringa (Moringa oleifera)
A crude extract from Moringa oleifera, the most cultivated plant in its genus, caused a fall in systolic, diastolic, and mean arterial blood pressure in animal studies.
32. African corkwood tree (Musanga cecropioides)
Native to Africa, this straight-stemmed evergreen tree has been studied for its dose-dependent effects on lowering blood pressure.
33. Basil (Ocimum basilicum)
This South East Asian culinary herb exhibits antihypertensive effects through its chemical compound, eugenol.  Also found in spices such as cinnamon, nutmeg, and clove, eugenol works by blocking calcium channels.
34. Harmal (Peganum harmala)
Harmal is a perennial plant that has traditional usage in Turkey and Syria.  A crude extract from harmal exhibits antihypertensive effects in animal studies.  In addition to its blood pressure lowering properties, harmal may have also been an important entheogen in ancient Middle East.
35. Nela nelli (Phyllanthus amarus)
Closely related to chanca piedra (“stone breaker”), this species of Phyllanthus has traditionally been used as a diuretic to lower blood pressure.
36. Maritime pine (Pinus pinaster)
Pycnogenol, an extract isolated from the bark of maritime pine, has been shown to be effective for venous insufficiency.  Research has also shown that 200 mg/day of pycnogenol may modestly lower blood pressure in individuals with mild hypertension.
37. Kudzu (Pueraria lobata)
A member of the pea family, kudzu root is officially recognized in China as a muscle relaxant, fever reducer, and a treatment for hypertension.  An isoflavone extracted from kudzu has been shown clinically to reduce blood pressure and heart rate.
38. Pomegranate (Punica granatum)
Research, although with conflicting results, suggests that pomegranate juice may be effective in reducing blood pressure.
39. Radish (Raphanus sativus)
The edible root of this mustard family plant has been shown to reduce blood pressure and heart rate in animal studies.
40. Snakeroot (Rauvolfia serpentina)
Snakeroot is considered to be one of the most antihypertensive plants.  A purified alkaloid from snakeroot, reserpine, was the first effective drug used in the long term treatment of hypertension, though it is rarely used today.
41. Rhaptopetalum coriaceum Oliver
The bark from this woody, tropical South American plant has been used traditionally as a treatment for hypertension.  Research has revealed that its mechanism of action may be through calcium channel blocking.
42. Sesame (Sesamum indicum)
Sesame is one of the oldest oil-seed crops known.  In patients with hypertension, consumption of sesame oil has been shown to reduce oxidative stress and increase endogenous antioxidant production.  Sesamin, a lignan found in sesame oil, may be useful as a preventative for hypertension.  Alcoholic extraction of the seeds has also been shown to lower blood pressure in animal studies.
43. Sticky nightshade (Solanum sisymbriifolium)
Sticky nightshade has been used in traditional Paraguayan medicine as a diruetic and antihypertensive agent.  Studies in animals have elucidated its role in reducing blood pressure.
44. Cacao (Theobroma cacao)
Studies have shown that consumption of polyphenolic-rich chocolate (dark or milk) can lower both systolic and diastolic blood pressures.  Compounds in chocolate also enhance vasodilation within the cardiovascular system.
45. Wheat bran (Triticum aestivum)
Increasing wheat bran intake by 3-6 grams daily may modestly reduce blood pressure.

46. Cat’s claw herb (Uncaria rhynchophylla)
This flowering plant in the coffee family has been traditionally used in Chinese medicine to lower blood pressure.  Its hypotensive effects may be attributed to the alkaloid, hirsutine, which acts on calcium channels.
47. Mistletoe (Viscum album)
Mistletoe is a hemi-parasitic plant in the sandalwood family.  Aqueous extracts of its leaves display blood pressure lowering effects in animal studies.
48. Wild African black plum (Vitex doniana)
An extract from this flowering plant in the mint family has significantly lowered blood pressure in animal studies.
49. Ginger (Zingiber officinale)
Frequently used for digestive issues, ginger also has been shown to improve blood circulation and relax muscles surrounding blood vessels.  Studies performed on animals have revealed its ability to reduce blood pressure through calcium channel blocking.
There we have it.  Forty-nine plants that may aid in the reduction of blood pressure.  If you (or someone you know) have hypertension, and believe that every treatment has been tried, study this list and see if one or more of these plants can provide assistance.
It should be understood that there is hardly a replacement for optimal diet and lifestyle practices.  A single plant is not the cause of hypertension, therefore a single plant cannot be the cure for it either.
Only with alterations in the way we live our lives – through the food we eat, the water we drink, the air we breathe, the sunshine we receive, our thoughts, actions, relationships, etc. –  can we begin to radically transform our bodies, reclaiming the health and robustness that once defined our species,Homo sapiens.

HEALING CHRONIC DISEASES FOR FREE WITH WILD FOOD

From Reuters:  “One in three Americans with a chronic disease such as diabetes, arthritis or high blood pressure has difficulty paying for food, medications or both, according to a new study.”
It has become quite evident by now that the most heavily subsidized and advertised foods are responsible for the declining health of America’s citizens, offering little in the way of solutions.
Remember, as the popular phrase reminds us, that a problem cannot be solved with the same level of thinking that created it.  Relating this to the topic at hand:  Even if all Americans with chronic diseases could afford food and medications, this would do very little to solve the overarching issue.
(Note: the chronic illnesses discussed in this article refer primarily to the ones caused by diet and lifestyle, and not the disorders of absolute genetic influence.)
What is the overarching issue?  America is centered around a diet of domesticated, medicine-deficient foods.  Not surprisingly, these same adulterated foods are associated with chronic diseases, like diabetes and hypertension.
Through the agricultural process of domestication, wild organisms have had most of their medicines bred out of them in exchange for improvements in taste, size, and yield.  Today, medicinal compounds are sought after by pharmaceutical researchers, extracted and patented, and sold back to sick Americans at enormous profit margins.
We’re sold on the idea of an inferior diet.  We’re sold the foods of an inferior diet.  We get sick on an inferior diet, and expect these same foods to provide relief and aid ourselves back to health (with the help of synthetic drugs, of course).
If only we had let food by thy medicine, and medicine be thy food.
Sometimes, we confuse ourselves so much that even the obvious – what is literally in plain view – remains obscured.  Food was, and also has been, free.  For the majority of our time on this planet, we, Homo sapiens, consumed the wild foods that grew naturally in our ecosystems.  Only with the development of large-scale agriculture did we start to see evidence of massive surpluses of food, necessitating individuals to reign over the food supply and ultimately assign monetary value to their agricultural commodities.  And yet, the wild foods remained free.
I understand that our species, at least in the United States, has evolved quite a bit away from the natural processes of hunting and gathering (i.e. self-sufficient living), and it may not be feasible to expect the average American to reacquaint him or herself with these skills.  But it seems to me that this idea – of becoming more self-sufficient in all areas of life – targets the root problem, and is not just another band-aid to superficially cover the wound.
Contrast my thoughts, about becoming more self-sufficient in all areas of life, with what Reuters has to say:

…the authors recommend looking into eligibility for food assistance programs, such as the Supplemental Nutrition Assistance Program (SNAP) and WIC…

And later..

“The most important thing people can do is talk with their doctors about it,” said Berkowitz.

Yes, it is possible that the proposed solutions, at least in the short-run, will allow individuals to access food and medications during difficult times.  But is the lack of access to food assistance programs the real issue here?  Do all doctors teach self-reliance?  Do they have the answers as to why more and more Americans are experiencing chronic diseases with no conventional relief?
True, particular individuals with chronic diseases may not be able to afford certain foods.  But are the foods of the standard American diet really the ones best equipped to heal ourselves in times of distress?
A radical paradigm shift must be enacted, apparently, to understand that the most natural and healing foods for the human body are, and always have been, the wild foods of this planet.
And these foods are free.
I understand that this extreme transformation, from once relying on others (supermarkets, doctors, pharmacists) to now taking full responsibility for one’s health, may not be the feasible, overnight solution for which everyone is looking.  It’s not meant to be a short-term fix.  But if more and more individuals understood that true health could be gained and maintained by sustainably utilizing the natural resources of this planet, then perhaps we would finally see real change.
No, I’m not talking about the change that comes from recommending that men and women, ages 31 to 50, consume 2 cups of dark green vegetables, 6 cups of orange and red vegetables, 2 cups of beans and peas, 6 cups of starchy vegetables, and 5 cups of “other” vegetables weekly (1).  Maybe I’m hanging out with the wrong crowd here, but I have yet to meet anyone doing just that.
What we need to see, for any real progress to occur, is an emphasis on the kind of lifestyle that has been shown to be effective, for instance, in producing healthy children, with adequate bone and facial structures, generation after generation.  Healthy indigenous populations, consuming a majority of their calories from wild foods, come to mind.
I suppose that in an ideal world, things would be different.  We would have less food assistance programs,  more food education courses and more places for them grow their food. We would have less food banks, and more wild food to harvest.  Never again would we think of food as just a source of vitamins, minerals, and macronutrients.  And never again would we think that “healthy” food costs too much.  Instead, we would understand the food we consume to be the foundation of all nourishment, medicine, and health.
Ultimately, we would treat food less as a commodity, and more so as the sacred resource it always has been.

HOW BIRCH BARK HEALS WOUNDS FASTER, AND HOW TO MAKE BIRCH BARK MEDICINE FOR SKIN

When treating illness or disease, it makes sense to consume food and medicine of the highest quality.
Should not the same standard apply, then, to the things we put onto our bodies, for instance, in the event of an injury or wound?
For those individuals who are looking for something – how should I say it – less toxic? – than the creams and lotions with concentrated antibiotics (known to contribute to antibiotic resistance), synthetic preservatives, synthetic fragrances, and synthetic colors:  consider looking to the birch tree for potential wound relief.
According to researchers from the Institute of Pharmaceutical Sciences of the University of Freiburg, an extract from silver birch bark (Betula pendula) is able to expedite the wound-healing process, doing so in two unique ways (1).
First, the extract enhances acute inflammation.  When skin is damaged, certain inflammatory mediators are recruited to the area of injury.  Birch bark, in particular the triterpine betulin, heightens this particular response when applied to wounds, allowing for greater production of inflammatory substances that fight harmful bacteria and remove dead tissue.  This pro-inflammatory process is only temporary, which is a good thing, as extended inflammation could be detrimental to the wound healing process.
Second, the extract enhances tissue repair.  After skin is damaged and inflammation is underway, new skin cells must close the wound.  Birch bark, when applied to skin, causes keratinocytes to migrate more quickly to the site of injury, helping to seal the wound.  It seems as though the compounds betulin and lupeol are responsible for this crucial second step.
While the particular mechanisms behind the wound-healing properties of birch bark provide new information for scientists, the use of birch bark to heal wounds has been known by researchers for quite some time.  A 2010 case study documented the ability of birch bark extract to successfully treat severe necrotizing herpes zoster (shingles) in a patient who failed to respond to conventional topical treatments (2).
In another report, birch bark extract was shown to be effective in treating two patients with second degree burning (3).
The history of birch bark for wound treatment goes back yet even further.  If we are to look at the traditional use of birch trees by indigenous peoples, at least in North America, we find that several groups used the bark to treat various skin disorders.
For example, paper birch was used to treat skin rashes.  The Cree used the outer bark to bandage burns.  Inner bark, added to pitch and grease, was used by the Cree as ointment for persistent scabs and rashes.
Gray birch was used by the Maliseet and Mi’kmaq for infected cuts, and powdered wood from the downy birch was used by the Cree to treat chafed skin (4).
Although Native Americans did not produce extractions as sophisticated as the modern ones currently used in research, they were still able to take advantage of the skin-healing properties of birch trees through simpler methods, and so can you.
Both betulin and lupeol, the chemicals responsible for the wound-healing effects of birch bark, are poorly soluble in water.  To make birch bark extractions, then, alcohol and fat would be better solvents.  This can be accomplished by removing the bark (the researchers used the outer bark), crushing it into small pieces, and extracting the materials in alcohol or fat.  After a few weeks, the mixture can be strained and bottled for later use.
A salve can also be quite effective, produced by extracting the bark in olive oil, straining, and adding the solution to melted beeswax.  Upon solidifying, the salve is ready for use.
Being able to identify birch trees is important, as they can also be utilized for food, medicine, sap and syrup, basketry, dyes, lumber, fire wood, and so on.  When using them to treat wounds, however, understand that there is a limit to what they can accomplish.  If you are out in the wild and injure yourself severely, professional emergency medical help might be the better option.
Still, it is important to know that birch bark can be used in certain circumstances to treat skin disorders.  And what’s even more important than just knowing about it is taking action and putting this information to good use.
References
3. Schempp C, Huyke C (2005) Behandlung von Verbrennungen 2. Grades mit Birkencreme. Der Merkurstab 5: 402.
4. Moerman, D. E. (2008) Native American Ethnobotany. London: Timber Press, Inc.

PLANT MEDICINE AND INFLAMMATORY BOWEL DISEASE

Oftentimes it is said that herbs don’t work.  Better be careful, we’re told, or they will cause irreparable harm.  Such is the mindset behind conventional wisdom*.
Here is a case demonstrating that certain plants, when administered for the treatment of inflammatory bowel disease, improve the outcome of the condition without causing any adverse events.
Inflammatory bowel disease (IBD) is a condition of chronic inflammation in the digestive tract.  The two most common types of IBD include Crohn’s disease and ulcerative colitis, and are among the top 5 most prevalent gastrointestinal disease conditions in the United States.
Currently, there is no medical cure, yet plants from all over the world are showing efficacy in the treatment of the disease.  In a recent meta-analysis from the World Journal of Gastroenterology, researchers discovered that certain plants may safely induce clinical response and clinical remission in patients with IBD, without causing significant adverse events (1).
The meta-analysis combined the results of 7 separate studies, and revealed these important findings:

• Clinical response, indicating therapeutic effect on IBD, was significantly demonstrated byAloe vera and wheatgrass (Triticum aestivum).
• Clinical remission was significantly demonstrated by wormwood (Artemisia absinthium) and Indian frankincense (Boswellia serrata).
• The number of patients experiencing adverse events or serious adverse events was not significantly different between those receiving the herbs compared to placebo.

Essentially, we have 4 plants that may safely provide relief for those experiencing inflammatory bowel disease, a condition with medical costs of $1.7 billion per year (2).  Some of the plants can be foraged from the wild, and all can be purchased in supplement form, making it very easy to receive their medicine.
The researchers are not stating, nor am I, that Aloe vera, wheatgrass, wormwood, and Indian frankincense definitely work one hundred percent of the time for the treatment of IBD.  But when no medical cure exists, and the cost for IBD looms at $1.7 billion per year, herbal avenues ought to be explored and pursued, especially when clinically shown to provide relief.
If you are suffering from inflammatory bowel disease, know that there is indeed hope.  It may not come packaged with a set of instructions and a receipt from the pharmacist, but it has been my observation that good things actually do come from the ground.
*Yes, I’m well aware that certain plants are not effective for certain ailments.  I’m also aware that plants are very powerful, and may contain toxic compounds that confer negative effects on the human body.  But generalizing an accusation by claiming that ALL herbs definitely do this, or ALL definitely cannot do that, is amusing at best.

THE PROBLEM WITH NUT MILKS (AND A RECIPE FOR ACORN MILK)

Dairy-free milks are skyrocketing in popularity, and the options presented to consumers seem endless.  While nut milks do offer an alternative to those avoiding dairy, there are two areas in which customers would benefit by increasing their awareness:  packaging and additives.
Packaging
When shopping for nut (and seed) milks, most customers place more emphasis on type of milk rather than type of packaging.  Dairy milk is often sold in “number 2″ plastic, also known as high-density polyethylene, while nuts milks are not.  Avoiding plastic jugs and opting for the paperboard cartons may seem prudent, but it isn’t always so.
Nut milks, as well as some dairy milks, are traditionally sold in paperboard containers (also known as gable-top containers).  They’re not, however, solely constructed out of paper.  The outer and innermost layers are lined with a chemical plasticizer (“number 4″ plastic) known as low-density polyethylene (LDPE).  Without this coating, the paperboard would become soggy and unable to support the liquid.

What’s the issue with this compound?  LDPE takes a very long time to biodegrade in the environment.  It can be recycled, but the EPA estimates that only about 5.7% of LDPE is actually recycled by consumers.  There isn’t a lot of research examining the effects of LDPE on human health, but let’s think about it:  we’re drinking liquid that has been inconspicuously exposed to plastic, sometimes for weeks – a plastic that also requires an extremely long time to naturally biodegrade.  This is just a hypothesis, but if the plastic leaches into the nut milk and we consume this milk, could routine exposure to non-biodegradable LDPE build up inside our bodies, assuming some of it is incorporated into our tissues?  If this is the case, what are the health implications?  We’re all familiar with the endocrine disrupting properties of plastics (BPA containing or not); is LDPE any different?  Milk for thought.
Additives
Look at the ingredient list for most dairy-free milks.  Very rarely do we only see the two most important ingredients: water, and the nut (or seed).  Instead, we’re given a catalog of additives, including vitamins, sugars, thickeners, preservatives, and flavors.  Are they necessary?  Why are they added?
Carrageenan, for example, is a polysaccharide extracted from seaweed that is used as a thickener in many nut milks.  It isn’t as innocuous as one would think.  In one study, researchers found that exposure to carrageenan in concentrations less than those found in the typical diet increased cell death, reduced cell proliferation, and induced cell cycle arrest in human intestinal epithelial cells (1).  In another study, intestinal epithelial cells exposed to carrageenan upregulated the inflammatory response (2).
Of course, these two studies don’t rule out the use of carrageenan completely.  And going back to LDPE – the “number 4″ plastic – it may not be the absolute worst thing ever if our milk comes into contact with a synthetic compound that biodegrades at an extremely slow rate.
But we’ve got to ask ourselves this question:  why exactly are these substances in our food supply?  Are they added to benefit human health?  Probably not.  Would our bodies become deficient in a particular substance should they not be included?  Again, probably not.  Do they increase shelf life?  Yes.  Do they make shipping and storage easier?  Yes.  Do they improve flavor and mouthfeel (and sales)?  Yes.  Do most of the benefits accrue to the companies who produce these beverages?  Yes.
If something is added to our food supply, and it’s not there to provide nutritional support, it’s probably not going to be the best thing for our bodies.  Now, I am all for looking at things in the context of the bigger picture, but when the bigger picture becomes inundated with products that have absolutely no traditional use, nor research demonstrating their positive effects on human health, I’ve got to ask myself, “Is this okay?”
If you are on the quest towards optimal and adaptive health, and you feel it’s important knowing what substances your body is routinely exposed to, familiarize yourself with all the things that pass through your mouth.   And then ask yourself, “Is this okay?”
Acorn milk
Not all nut and seed milks present the same problems.  The issues stated above refer mostly to the store-bought varieties, and not to those made at home.  Unless you’re deliberately adding thickeners, highly refined sweeteners, and unmarked natural flavors into your concoctions, home-made nut milks can be quite nutritious and satisfying.
Acorn milk is truly a wild beverage that can easily be made with very little cost.  In order to create the drink, acorns must first be processed (gathered, dried, shelled, leached).  On the final day of leaching, decant the final leaching water (this will not be the water used for milk) and transfer the wet acorn mush to a nut milk bag or cheesecloth, allowing the excess water to percolate into a jar or bowl.  Once the acorns stop dripping, squeeze the cloth or bag to allow any remaining water to drip.  The water you have collected will be used for acorn milk.
On the stove, bring the liquid to a boil.  Once cooled, add in a sweetener of your choice (maple syrup or honey works well), and enjoy.  Any unused liquid can be stored in the refrigerator for a few days.