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Gout, herbs and vegetables past and present

  1. In the ancient literature you will find many common herbs that were used against gout. Without wanting to use them all again now, I wanted to bring a number of those remedies back to the attention. They are usually harmless enough to give them a try, and hopefully there is some scientist who wants to check them out too.

Elder

  1. The elderberry, Sambucus nigra, is an excellent diaphoretic; is used as an infusion of the flowers or of the bark, also the syrup and jelly of the elderberry cause profuse sweating, sufferers from gout feel very well, both during violent attacks and in periods of enlightenment.

Chervil and others

  1. Chervil, which is grown as a vegetable, contains an oil obtainable by distillation, which according to the ancient literature is also an antidote to uric acid. It is not without reason that ancient doctors recommended this vegetable to sufferers of gout. Chervil soup is a powerful stomach-strengthening and blood purifying agent and pleasant to use.

Mustard oil glycosides

  1. Clinical trials have long demonstrated the blood purifying properties of plants containing sulfur-containing oils. The sulfur occurs in those plants in colloidal form and possibly prevents the production of uric acid. Black radish, celery and watercress are therefore useful foods for gout sufferers.

Autumn crocus active but dangerous

  1. Well scientifically substantiated is the autumn crocus or the saffron of the meadows, Colchicum autumnale. The tuber of this plant resembles an onion, the flowers are large and purple, at the end of the flowering period, a three-part seed pod with the medicinal seed remains. This gout remedy was discovered by Stoerk and put into practice by English doctors. The seeds contain the greatest amount of colchicine, the tuber wal less.



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