Alternate Cancer Remedies
tained the formula in the early 1920s, she altered the formula somewhat. It is now known that the modification was the addition of Turkish rhubarb root (Rheum palmatum). This herb is not native to North America, nor available here. It does not grow in the fields, therefore could not be part of the original Ojibwa Indian formula. But it has been used for thousands of years, and originally came from India into China, where the British acquired it and took it to Britain and Canada. Because herbs imported from foreign countries are generally fu- migated and irradiated, some prefer to use a na- tive variant. It is said that ordinary rhubarb root can be used as a substitute.
(Special note: The above information was ob- tained from research studies on Turkish rhubarb, and it is there called Rheum palmatum; yet that is the scientific name for ordinary, North Ameri- can rhubarb. The present writer has been unable to obtain any further information on “Turkish rhu- barb.”)
The burdock root (Arctium lappa) and the inner (not outer) bark of the slippery elm (Ulmus fulva) are easy to obtain. It is the sheep sorrel (Rumex acetosella) that is said to especially de- stroy the cancer cells. The burdock and rhubarb are said to be blood cleansers. (However, from other sources, we learn that Hungarian research, in 1966, and Japanese research, at Nagoya Uni- versity in 1984, disclosed that burdock has anti- tumor activity; and studies done, in the 1980s showed antibiotic and anti-tumor properties in rhubarb.) As for slippery elm, its primary func- tion is to catch toxic substances, brought to the colon by the bloodstream, and carry them on out of the body.
Here is additional information about Essiac: This information comes from several sources, and all of it agrees. (One of the sources is a book by Gary L. Glum, a Los Angeles chiropractor, en- titled Calling of an Angel, about Caisse and Essiac.)
Even its worst enemies could never claim that Essiac had any side effects. It can be safely taken, up to 6 oz. a day (2 in the morning, 2 around noon, and 2 in the evening).
Some may wish to order the four herbs and mix their own, in order to insure highest quality of product. Here is the recipe:
Dry ingredients: (1) 24 oz. of burdock root. This is equivalent to 6½ (six and a half) kitchen measuring cups, full of the cut root piece or 24 oz. of the dry powdered herb.
16 oz. of powdered sheep sorrel.
1 oz. of powdered Turkey rhubarb root.
(4) 4 oz. of powdered slippery elm bark. Supplies needed:
Two 3-gallon (or larger) pots with lids. They
should either be stainless steel or enameled blued canner pots. Never use aluminum as a container for anything you may later put into your body!
Fine-mesh strainer (stainless steel).
Funnel (stainless steel or plastic).
Spatula (stainless steel).
Twelve or more 16-oz. sterilized amber glass
bottles with airtight caps (not the childproof type; these are not airtight). Clear-glass mason jars can be used, if they are stored on a dark shelf.
Measuring cup (pyrex).
Kitchen scale (it must have ounce measure-
Advance preparation: (1) Sterilize the bottles and caps, which the herbal liquid will later be stored in. Bottle caps must be washed and rinsed thoroughly, and may be cleaned with a 3% solution of food grade hy- drogen peroxide in water.
(2) To make the 3% solution: Mix 1 oz. of 35% food grade hydrogen peroxide with 11 oz. of dis- tilled water. Place in a pot and let the jars and lids soak in it for 5 minutes; then rinse and dry. If the food grade hydrogen perioxide is not available, use ½ teaspoon of Chlorox to 1 gallon of distilled wa- ter.
Preparing the herbs: (1) Mix the dry ingredients thoroughly. You can best do this by placing the herbs in a plastic bag and vigorously shaking it. Any clean household bag will suffice.
(2) Put the 2 gallons of distilled water into the large pot, cover it with the lid, and bring it to a rolling boil. Continue the boil for a couple min- utes.
(3) Stir in 1 cup of the dry ingredients. Re- place the lid and continue boiling for 10 minutes.
(4) During the waiting period, store the re- mainder of the herbs in a cool, dark place. The herbs are light sensitive.
(5) Turn off the fire, but do not remove the herbs. The steeping process has begun (during which the herbs remain in the hot water). Scrape down the sides of the pot with a spatula, stir the mixture thoroughly, replace the lid.
(6) The pot should remain closed for 12 hours. Then turn the stove to the highest setting and heat almost to a boil—but do not let it begin boiling! This will take about 20 minutes. The steeping out of the active ingredients (from the herb into the water) is now completed.
(7) Turn off the stove. Strain the liquid into the second 3-gallon (or larger) pot. Clean the first