Plant Profile: St. John’s Wort

Plant Profile: St. John’s Wort

by | Jun 20, 2024 | Plant Profiles

Hypericum perforatum (Clusiaceae)

St John’s Wort is the kind of herb that gladdens the heart just by looking at it. Many magical and medicinal properties have been ascribed to it and even its name alludes to certain divine connotations: it was named in honor of St. John, the Baptist, who’s saints day is on June 23rd. He presides over the Christianised version of the Midsummer Feast, the most important feast day of the ancient pastoral calendar. Yet, it is often considered a noxious weed, particularly in agricultural circles. Let’s take a closer look.

Description:

St. John’s Wort is a perennial herbaceous plant that can reach a height of up to 2ft. The stem bears two raised lines along their length and branches in the upper parts. The opposite, sessile leaves are ovate to linear and are covered with numerous translucent dots where its essential oil is stored. The margins are entire and show tiny black dots around the edges, the oil glands that produce the red colored oil. The five-petaled, yellow flowers look like little stars or suns. They burst out in clusters that flower from June to September. The tiny seeds are borne in capsules. The taste is aromatic, bitter, balsamic. The flower-bud, when pressed stains red. This is a good way to verify its identity.

Habitat:

St. John’s Wort grows throughout central Europe and the British Isles. Its habitats are verges, meadows, hedgerows, wood clearings, and waste places. It has become naturalized in many parts of the US, where it is regarded as a noxious weed.

HISTORY

The Doctrine of signatures assigns this herb to the Sun, not only because its flowers look so sunny, but also because its flowering-  and gathering season coincides with the zenith of the Sun at Midsummer. At this time its potency is at its peak. The reddish oil has been associated with blood, the sacred juice of life. Saint John’s Wort has long been revered as a magical herb that was said to ward off all kinds of witches and devils and was even often offered as a Midsummer sacrifice to ensure the continuity of life.

Some sprigs were cast on the solstice bonfires, others were blessed and hung above the doors, and into the rafters of stables and barns. This custom was believed to offer protection against the hazards of the burning power of the sun: fires, lightning, and droughts, and to ward off witches and demons.

St John’s Wort enjoyed its greatest glory during the Middle Ages when it was known as ‘Fuga Daemonium’ and it was deemed a protective force against all types of evil.

All efforts of the Church to demonize the herb had failed and so it was absorbed into Christian mythology and given to St. John, the Baptist, who’s Saints Day falls on June 24th, right at the height of the herb’s flowering time. The red oil was said to be a reminder of the Saints martyrdom.

Many of the old Pagan traditions were absorbed into the new faith but reinterpreted to fit its own mythology: It was probably the only herb to have been used in the Witch trials as a means of identifying witches, using talismanic magic:

The formula:

SATOR

AREPO

TENET

OPERA

ROTAS

was written on a piece of paper and placed on a piece of leather along with some St. John’s Wort that had been gathered during the first quarter of the moon. This talisman was supposed to reveal the true identity of a witch since no witch could disguise her identity in the presence of such a forthright and radiant herb. It had the power to banish all evil powers  (Just how it did so is not clear).

Today, St. John’s Wort’s magical associations have largely been forgotten. But it continues to play an important role in medical herbalism, especially as a natural anti-depressant. But not all consider it benevolent. In the US, it is considered a noxious weed that is dangerous to cattle. The allegations are that its photosensitizing properties are hazardous to humans and cattle alike.  

St. Johns Wort does have photosensitizing properties. It is most likely to harm grazing animals that may consume great quantities of it while being exposed to intense heat without access to sheltering shade. This problem can be particularly severe in the overgrazed southwestern parts of the US. Internal use of St. Johns Wort herb (rather than potentized pills) rarely poses this threat to humans, (although it is conceivable). It is therefore recommended to avoid St. John’s Wort if one spends a lot of time in the sun or in the solarium.

Caution is also advised when using it in the treatment of depression. St. John’s Wort affects the serum-levels of the Neurotransmitter Serotonin, which may produce negative effects when it is used in conjunction with other anti-depressant drugs that also impact the metabolism of neurotransmitters. Finally, St John’s Wort is a powerful liver cleanser. It cleanses the liver eliminates all kinds of toxins – including pharmaceutical drugs and birth control pills, rendering them useless. Thus it is always advised to consult with a qualified and knowledgeable practitioner who can advise you on any drug interactions or other ill-effects, before attempting to use St. John’s Wort medicinally.

Medicinal Uses

PARTS USED: Aerial parts, collect when in flower, for the oil usually only the flowering tops are used

CONSTITUENTS: Essential oil – caryophyllene, methyl-2-octane, n-nonane, n-octanal, n-decanal, a-and b pinene, traces of limonene and myrcene, hypericin (photosensitizing), hyperforin, Glycosides (rutin), tannin, resin, pectin

ACTIONS: Antidepressant, sedative, nervine, anti-inflammatory, anti-bacterial, astringent, vulnerary, diuretic

MEDICINAL USES:

Internal Use:

St. John’s Wort is a tonic for the whole body:  a gentle cleansing remedy that improves overall function and tones the vital organ systems. It improves and regulates the metabolism and tones the stomach, liver, and kidneys, thus helping the body to clear out toxins. Internally, a small amount of the oil or better still, the expressed juice, taken on an empty stomach has been used for treating stomach ulcers and gastritis. Freshly pressed St. John’s Wort juice also has a history of use as an astringent to stop internal bleeding, spitting of blood, and (bloody) diarrhea.

St John’s Wort is also an excellent nervine. Its calming and sedative properties soothe the nerves and alleviate headaches and migraines. It can also be used to treat anxiety, melancholy, and irritability, especially during menopause, or PMT. Old herbals also recommend it for ‘shaking and twitching’ (Parkinson? Epilepsy?). It is considered a specific for curing bedwetting in children, especially when this is due to anxiety. For this purpose, 1 tablespoon of the infusion, given at bedtime, is said to suffice.  As a diuretic, St. John’s Wort assists the kidneys to flush waste materials and toxins from the body. The tea is effective for indigestion, stomach catarrh, and as a vermifuge. For therapeutic purposes, it is best to use the fresh herb or tincture, as the dried herb has lost much of its potency.

External Use:

In the past, the external use of St. Johns Wort was much more common. It was cherished as an excellent wound healer that could cleanse the wound and ‘knit the skin together’. It was not only applied to wounds and cuts but also to bruises, varicose veins, and burns. For this purpose, the expressed juice, or a compress made from the fresh bruised herb was used. Modern herbalists tend to prefer a diluted tincture. Tabernaemontana reports that the powdered dried herb can be strewn directly into ‘foul’ wounds to clean and heal them. In his days, midwives also used the herb as a fumigant, to help women who encountered severe problems with their pregnancies or during childbirth.

St. John’s Wort Oil

Traditionally, the flowers were steeped in Poppy seed oil to produce a bright red oil. However, since Poppy Seed oil has become very hard to find, Olive oil can be substituted. After gathering the fresh tops, spread them out on a baking sheet and let them wilt for a few days. This will evaporate most of their water content. Fill a jar with the wilted flowering tops and cover with oil. Macerate for 4 weeks in full sun. Strain the oil, repeat the process using the same oil but adding fresh flowers. This oil is used for treating sunburn, other mild burns, neuralgia, sciatica, and rheumatic pain, as well as sprains and strains, cuts, wounds, as well as muscle aches and nerve pains. It is also said to reduce scarring. Tabernaemontana mentions an elaborate recipe for a compound oil, which, among other things, includes various gums and resins, such as frankincense, myrrh, mastic and other herbs, including Plantain leaves, Yarrow and Tormentil, which he claims, will be a superior oil, effective for treating just about any kind wound.

CAUTION:

Since St. John’s Wort contains the photosensitizing agent hypericin, avoid direct sunlight after either internal and external use of St. John’s Wort. If you are taking pharmaceutical drugs, especially anti-depressants, consult with a knowledgable doctor regarding the possibility of negative drug interactions. The efficacy of birth control pills can not be taken for granted if St. John’s Wort is used orally at the same time.

What is Foraging?

What is Foraging?

by | Jul 6, 2022 | Foraging

Foraging – connecting with nature through the senses

 

I became a forager at the age of 5, and I suspect many of you did, too. My early childhood memories are filled with berries of all kinds: wild strawberries, raspberries, blackberries, and above all, blueberries. They covered the forest floor so densely that it was difficult to set down your foot without squashing them. 

The summer holidays were pure berry bliss as I munched my way through the landscape like an insatiable caterpillar.

These early sensuous experiences sowed the seeds from which, in time, my passion for nature sprouted. 

Nothing can forge a deeper connection to nature and the land than such total immersion – learning by smelling, tasting, eating, feeling and playing with what nature provides in abundance. We learn by doing, observing and asking questions about what we can directly experience. These sensory impressions form the foundations of our understanding of the world. 

 

 We learn to understand processes, to see patterns from which we deduce meaning. Such intense observation creates a deep relationship with the observed. We are no longer separated, but deeply and empathically involved. A sense of familiarity and caring develops and gradually grows. A great way to stimulate this learning process is to become a forager.

 

What is foraging?

The term ‘foraging’ is often associated with animals roaming around looking for food. Different animals forage for different kinds of food. A hedgehog looks for beetles, snails and fallen fruit, while gorillas sustain themselves only on leaves. 

 

As ‘civilized’ human beings, we mostly forage at the supermarket. Everything is always available, and most of us have lost any sense of connection to the cycle of the seasons and the different foods they produce – unless they are gardeners, of course. But before we began domesticating wild species of plants and animals, we incorporated a wide variety of wild species into our diets. 

 

Picking berries or hunting for mushrooms is still hugely popular, especially in times of economic hardship. Some of us continue to forage for part of our diets – not just to save money on the grocery bill, but simply because we love it. We love the connection with the land and the variety of foods and flavours each season provides. Besides, wild foods tend to have a vastly superior nutritional profile compared to industrially farmed produce.

 

What are wild (plant) foods?

Wild food plants are simply edible plants that are not under cultivation. But the dividing line between wild and cultivated foods can be very vague. Many wild edibles are the undomesticated ancestors of the plants we find at the grocery. Some wild species used to be cultivated and sold on the market but are no longer grown today. Gardeners even curse them as weeds. 

 

Some fruits and nuts are cultivated and found in the wild. The cultivated varieties are bred for specific traits and qualities, such as shelf-life. Their wild cousins tend to be smaller but are often more flavourful.

 

Whether we can digest any given wild plant is determined by our physiology. Certain plants that would kill us are perfectly edible for other animals. 

 

How to become a forager?

 

Foraging is a skill that must be learnt like any other. 

The best method to learn is to find a knowledgeable mentor or join foraging walks and classes in your neighbourhood.

But there is also much you can learn on your own. 

 

Essential foraging skills:

Learn all you can about your environment

Observe closely, and ask questions: 
What kinds of trees, bushes and wildflowers grow here?
Which animals feed on them? 
Do certain plants always grow together? 
What is the soil like, chalky or loamy, wet or dry? 
Do you know what the farmer sprays on his nearby field? 

Learn plant identification skills

Foragers must learn basic botany and become familiar with the transformative processes of plants. Learn to recognize them at different stages of their growth cycle. Some species are edible at one stage, but toxic at another. 

Learn the seasons

Each season brings forth its special treats, but seasons are not fixed by a calendar. If you know how to read the signs of nature, you will recognize when the time to harvest a specific herb or fruit has come.

Learn how to care for your environment

As foragers, we are stewards of the land, not pillagers. We must not only take but also give back to nature. Remember that you are not the only hungry one out there. Others (human or animal) also depend on the gifts of nature.

Cautions:

 

Never ever rely on your intuition alone! Even deadly plants and fungi may look, smell or taste deceptively appealing!

 

Learning everything you can about your environment is the most essential skill a forager must develop.

 

Always test for allergies before tucking into a foraged feast. The body can be finicky when we ask it to accept foods it has never previously encountered.

 

And finally – knowing your land also means learning about dangers that may lurk in the undergrowth: snakes, insects (ticks!), wild boars, or even bears, depending on where you live.

 

Resources:

 

There are many knowledgeable people out there who teach foraging as a craft – too many to name them all here.

But here are a few useful books. (As an Amazon Associate, I earn from qualifying purchases.)

Keep in mind that each bioregion is unique. There are many differences concerning microclimates, seasons, and habitats. Obviously, I can’t cover them all. I focus on my local bioregion, which is Central Europe.

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Star of Bethlehem

Star of Bethlehem

by | Jun 1, 2022 | Plant Profiles

Plant Profile: Star of Bethlehem (Ornithogalum umbellatum)

 

Family: Liliacae /allium family

 

I recently took up nature journaling, and when I sat in the garden looking for a suitable motif, I suddenly noticed a Star of Bethlehem growing at my feet. I had seen them in the vineyards many times, but hadn’t noticed them moving in with me. 

Apart from giving them a friendly nod, I had never paid much attention to them. As far as I knew, they were not used for food or medicine; but hang on – didn’t Dr Bach revere this little flower and give it a prime spot as part of his Rescue Remedy formula?

I decided to take a closer look and dropped to my knees to study it in detail. I was immediately smitten by the Star’s sublime beauty and unusual features.

 

What is the Star of Bethlehem?

Star of Bethlehem is a small perennial bulbous plant of the Lily family (Asparagaceae). Its leaves die back even as it begins to flower. After flowering, its energy retreats into the underground bulb. During the ‘dormant’ period, it produces little bulbils that send up their own narrow leaves early in the following spring. The Star of Bethlehem is thermoperiodic, meaning that it needs to go through a period of low temperatures before it begins to flower. 

 

The pretty, star-like flowers appear between April and June. The white petals have a green stripe on the underside that is only visible when the flower is closed. It looks as if the petal has fused with the sepal. But in fact, botanical descriptions of the plant say that the flower is composed of three identical sepals and petals, displayed in a single whorl. It is impossible to tell the difference, so botanists call them tepals. In the centre of the flower is a little crown of what looks like six white petals tipped by the pollen-bearing anthers. They enclose what looks like a little six-pointed star, from which the pistil protrudes.

 

Where does Star of Bethlehem grow?

You can find Star of Bethlehem growing in many places throughout Europe and North Africa. It arrived in the United States as a garden plant, which has naturalized to such an extent that the USDA now considers it a pesky weed.

 

Where did the name ‘Star of Bethlehem’ come from?

The origin of the name is attributed to various stories. The most obvious explanation is its widespread distribution in the Middle East and the Mediterranean Basin. Pilgrims on their way to Jerusalem carried the dried bulbs as food. (But fresh bulbs are reported as poisonous to cattle.) Another myth claims that the flower sprung from fragments of the Star of Bethlehem.

 

Is Star of Bethlehem known by any other names?

 

Indeed, it is, but none as charming. Star of Bethlehem is also known as Sleepy Dick, Nap-at-Noon, and even ‘Dove Dung’. 

Nap-at-Noon alludes to the flower’s habit of ‘going to sleep’ in the afternoon and on cloudy days. The name ‘Dove Dung’ seems a bit insulting, apparently implying that the white ‘splash’ of the Star resembles bird doo-doo. It doesn’t, and in fact, it is not a reference to the supposed likeness. Instead, the name is a literal translation of the Latin name Ornithogalum, which means ‘bird’s milk’, a common euphemism for avian excrement. The species name ‘umbellatum’ refers to the umbel-like flower.

 

Star of Bethlehem flower

 

 

History

Gerard describes it as a type of wild onion and quotes Dioscurides, who mentioned that the bulbs are edible. Both the bulbs and the green parts are sold at markets in Turkey (Central, Bulancak) (1). Yet, they are also many sources that claim it is poisonous. So, what is the scoop?

 

Is Star of Bethlehem poisonous?

Biochemical research confirms that Star of Bethlehem contains cardioactive glycosides that are potentially toxic. But further investigation showed, that they do not survive being subjected to digestive juices, which would explain the controversy. An early study published by Arthur Vogelsang in 1961 notes that the effect of Star of Bethlehem is quite different depending on whether it is taken orally or injected. To test his hypothesis and confirm that the coating prevents the breakdown of the cardio-active compounds in the stomach. He compared Star of Bethlehem with Digitoxin and observed that its extract slowed the heart rate to a lesser degree than digitoxin while increasing the strength of the cardiac contraction and the excretion of body fluid. Star of Bethlehem also caused less nausea. Overall, Star of Bethlehem is a gentle yet highly effective heart drug that can be given to reduce blood pressure, strengthen the pulse and increase the discharge of excess fluid. It is particularly helpful for patients that do not tolerate digitoxin well.

 

Note of Caution:

The specific growing conditions, such as exposure to sunlight, water and soil type, change Star of Bethlehem’s chemical composition.

 

Is Star of Bethlehem used homeopathically?

In Homeopathy, the Star of Bethlehem is known by its Latin name, Ornithogalum umbellatum. It is used to treat persistent gastrointestinal problems, such as upper abdominal pain in the epigastric (central abdominal) region, pressure, malignant tumours of the digestive tract accompanied by depression, and feeling drained and exhausted. It is also indicated for patients suffering from a state of nervous exhaustion with high sensitivity to all types of stimuli.

 

What are the indications for Star of Bethlehem Bach Flower Remedy?

For Dr Bach, Star of Bethlehem was one of the most treasured flower remedies. He used it as a go-to Trauma remedy to buffer the effects of shock, such as unexpected bad news, the sudden loss of a loved one, an accident or other traumatic event. It can also help when facing the pain of past traumata (PTSD). It is one of the essential components of Rescue Remedy.

Foraging Daisy (Bellis perennis)

Foraging Daisy (Bellis perennis)

by | May 12, 2022 | Foraging

Foraging Daisy (Bellis perennis)

The dainty Daisy is a picture of innocence: it seems to have been made for adorning children’s heads. But there is a lot more to these lovely little flowers than meets the eye.

Etymology

The English name ‘Daisy’ means ‘Day’s Eye’ because the Daisy opens its flower head in the morning and closes it at night.

But the origin of its Latin name is a lot more surprising and somewhat controversial. Bellis means ‘pretty’ – an obvious choice for this little herb. But Mrs Grieves thinks it may have been named after a dryad known as Belidis. Another common name is ‘Baldur’s Brow’, linking the Daisy to the Norse Sun God Baldur. Another association links it to Bellona, a Goddess of war. Judging only by its appearance, this suggestion seems improbable, but its traditional medicinal uses give a deeper insight.

Properties of Daisy

Daisies first appear around the Spring Equinox, when the Sun enters Aries, which is ruled by Mars. The ancient herbalists used Daisy as a vulnerary – an herb to treat wounds, and as an anti-inflammatory and diaphoretic,  for treating fevers. Inflammation, fever, and wounds all suggest a ‘Martian’ connection.

Mars also leaves its signature on the taste sensation. The leaves and roots are quite astringent, almost hot, but very unlike the heat of chillies. Instead, it is a spreading, radiating warmth, not a blistering burn.

The leaves are a little rough and moist, and have a demulcent quality. The old herbalists found Daisy’s heat suitable for treating conditions characterized by retracted, cold phlegm. Daisies loosen congestive conditions caused by an excess of cold moisture -as the ancient herbalists would put it.

Modern clinical herbalists have all but forgotten the pretty English Daisy. They use her sister, the Ox-Eyed Daisy, instead. Both can be used for similar complaints. Ox-Eyed Daisies are an excellent remedy for chronic bronchial conditions, asthma, and whooping cough. It is also used to treat nervous excitability and, prepared as a lotion or ointment, as a wound herb.

Wild herbs are not only nutritious but also therapeutic – and none more so than the early spring herbs. They often provide just what our bodies need to restore vitality after fending off winter bugs.

Daisy as Wild Food

 

Recipes

 

Daisy in the Salad:

Daisy leaves and flowers can be added to spring salads. The young, tender leaves are rich in vitamin C, and their heat produces a diaphoretic effect.

Daisy Capers:

Conventional Capers are made from the unopened flower buds of the caper tree (Capparis spinosa.) But inventive foragers use the same method on other flower buds, such as Daisies or Dandelions (only use edible flowers!)

The basic recipe is quite simple:

Pick about one cup of Daisy buds, wash, and cover them with about 500 ml of salted water. Quickly bring to a boil and strain through a cheesecloth or finely meshed strainer.

Place the buds into a stone jar and pour 500 ml of boiling vinegar over them.

Make sure they are completely covered.

After about 4-5 days, pour the buds and vinegar into a pan and, making sure the buds are covered, bring to a boil.

Let them cool, jar and cover with jam cling film to prevent the buds from coming into direct contact with the air and turning mouldy.

Daisy Soup:

Daisy soup is quick and easy to prepare and can be made at almost any time of the year. Use all parts of the plant: roots, leaves and flowers. (Only use the roots if Daisies are prolific in your area.) Picking the plants is easy, but if you have heavy clay soil, be prepared for clots of dirt to cling to the roots, making cleaning them tedious.

Pick about 6-8oz of flowers (roots, leaves and tops), clean well and chop them up (not too small).

Quickly sauté them in a heavy pan with a few drops of olive oil.

Add half a cup of white wine or apple cider, let the alcohol fly off, and stir in 1 litre of vegetable broth. Season to taste and finish off with a dash of cream. Serve with croutons.

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Cacao can do more – New Uses for an Old Crop

Cacao can do more – New Uses for an Old Crop

by | Mar 3, 2022 | Trees

In the past, there has been a lot of organic waste from the Cacao harvest. Research has been focused on alternative uses for all the discarded pods and fruit pulp produced during the Cacao bean harvest.

CACAO BUTTER :

A white /yellowish oil, expressed from the crushed seeds

CONSTITUENTS:

Palmitic, Stearic-, Oleic-, Linoleic Acid, traces of Isoleic acid

ACTIONS:

Emollient and nutrient

Non-chocolate uses of Theobroma Cacao

 

Economically, the most important use of Cacao is for making chocolate and cocoa for all our favourite sweet stuff. Cacao fat, pressed from roasted Cacao beans, is a by-product that has its own uses. 

Cacao Butter for Cosmetic and Pharmaceutical uses

The cosmetic industry uses Cacao butter as a nutritionally rich, moisturizing, and emollient fat in numerous skin-care products.

Cacao butter is solid at room temperature but melts at body temperature. Suppositories, meant to dissolve inside the body, are often made with Cacao butter. Lotions for haemorrhoids, vaginal and uterine lesions, or dry, chapped skin, lip balm and wound dressings also frequently contain Cacao butter. 

Internally, Cacao butter can help soothe bronchial and intestinal irritations. In fact, even high quality, high percentage Cocoa and Chocolate has some amazing superfood properties.

 

 New uses from waste products

During processing, the beans and some fruit pulp are left to ‘sweat’ for a few days, which changes the beans’ chemistry, reducing their bitterness and creating the right conditions for their characteristic chocolate flavour to develop. Although the pulp is an essential part of this process, only small amounts are. About 60% of the pulp goes to waste. 

 

Cacao smoothies and juices

But it doesn’t have to. In Brazil, farmers remove much of the pulp to modify the acidity and obtain smoother-tasting beans. The fruit pulp is sold at the local market and turned into various delicious products. Cocoa fruit-pulp jelly is a local delicacy. It serves as an ingredient in juices or shakes. But it could also be frozen and used to flavour ice cream, yoghurt or sold as a fruit juice concentrate. Unfortunately, so far, preserving large amounts of pulp has proved difficult and costly. 

 

 

To find ways to make more of the harvest, besides the beans, would be highly desirable, since Cacao prices on the global market are fickle, putting the small subsistence farmers at risk. 

 

New uses for discarded pods

Traditionally, a certain proportion of discarded pods is fed to animals, but the pods are not very digestible. In West Africa, the discarded pods are burnt to yield potassium-rich ash, used for making soap. But composting them, or making bio-char which in turn could be used to return valuable nutrients to the soil, would reduce farmers’ dependence on chemical fertilizers and reduce their costs. (1)

 

In recent years, research has focused on other alternative products that could be obtained from Cacao without decreasing pod yields.  (Antonio Figueira, Jules Janick, and James N. BeMiller, 1993)

 Gum

One such product is gum, present in both the stem and, to a larger extent, in the pods. This gum has a similar composition as Karaya Gum, which is typically extracted from various Sterculia species. 

 

The food- and pharmaceutical industries use it as an emulsifying agent and fixative. Studies show that Cacao pod gum compares favourably with Gum Karaya. Both contain the same monosaccharides, but Cacao pod gum also contains arabinose and has a higher proportion of rhamnose, making it better suited as a binder for pharmaceutical pills. In this respect, it is even superior to Gum Tragacanth. (Figueira et al. 1992).

 

Due to supply inconsistencies, the demand for Karaya gum has diminished. But Cacao pod gum could provide a superior and readily available alternative that could also provide a secondary source of income for subsistence farmers.

 

References

(1) Using Cocoa Pod Husks to Improve Crop Yields and Soil Quality

 

Figueira, A., J. Janick, and J.N. BeMiller. 1993. New products from Theobroma cacao: Seed pulp and pod gum. p. 475-478. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.

Figueira, A., J. Janick, M. Yadav, and J.N. BeMiller. 1992. Cacao gum: a potential new economic product. In: Proc. Int. Cocoa Conf. Challenges in the 90s (in press).

Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

12 amazing superfood properties of Cacao

12 amazing superfood properties of Cacao

by | Feb 24, 2022 | Plants as Medicine, Plant Profiles, Trees

Medicinal and Therapeutic Properties of Cacao

This article is about some surprising medicinal benefits of real Cacao – the stuff that chocolate is made of.

It may come as a surprise, but Cacao is actually pretty healthy.  (It’s my favourite ‘superfood’. 🙂

 

If you are interested in the history of Cacao and how we have come to love chocolate so much, take a look at this article about the cultural history of chocolate.

 

CACAO BEANS

PARTS USED: Dried seeds and seed shells.
HARVEST: Cacao pods take about 5-6 months to mature. The harvest occurs twice a year, from September to February and May/June, even though there is always ripe and unripe fruit on the same tree.
CONSTITUENTS: Fat, Amino Acids, Alkaloids (Theobromine, Caffeine), Riboflavin, Niacin, Thiamine, Calcium, Iron, Potassium, Magnesium, Vitamins A, C, D and E, polyphenols.
ACTIONS: Diuretic, stimulant, aphrodisiac, anti-depressant, nutritive anti-inflammatory, antioxidant

Crushed Cocoa Beans

Crushed Cacao Beans

Image by janiceweirgermia from Pixabay

Diuretic

In Central America, a tea made from crushed Cacao seed shells called ‘nibs’ is used as an effective diuretic. A strong flow of urine is a sign of health and vigour, and any substance that produces this effect is praised as an aphrodisiac, enhancing male potency.

Anti HIV-properties

A pigment extracted from the husks has anti-HIV properties. In vitro studies have demonstrated that polymerized flavonoids present in the husks reduce the damaging effects of HIV. Apparently, they prevent the virus from entering the cells (Unten et al. 1991). But once inside the cell, the virus replicates normally.

Anti-inflammatory

Cacao is incredibly rich in polyphenols, antioxidant flavonoids that have a powerful anti-inflammatory effect.

Animal studies also suggest that Theobromine and Theophylline can ease inflammatory conditions of the respiratory tract, such as asthma, by dilating the lungs and thus helping to relax the air passages.

But unfortunately, most of them are lost due to the standard methods used to process Cacao Beans.

Cardio-Vascular support

Apparently, eating chocolate can be good for your heart health! In 2015, a study found that habitual chocolate consumption can reduce the risk of cardiovascular health issues, providing it is of high quality with a high cacao content. (2)

Cacao can relax and widen the arteries, thus reducing blood pressure and improving blood circulation. Combined with its ability to reduce ‘bad’ cholesterol, it can help prevent heart attacks and strokes.

Skincare from within

The Cacao phenols are also good for the skin. They improve blood circulation to the peripheral cells and improve the smoothness of the skin by helping to hydrate it from within. Long-term use is also said to protect the skin from the harmful effects of the sun.

Mood enhancing

The higher the Cacao content, the better it is for your well-being. Have you ever wondered why you are craving chocolate when doing demanding mental work? It’s your body telling you what it needs: High Cocoa chocolate (min. 65%) has nutritional and stimulating properties that make it a good ‘pick-me-up’.

The flavonols in Cacao improve mood, alleviate symptoms of depression and reduce stress. One study of pregnant women even showed this stress-reducing effect to be conferred to the babies. It is also popular as comfort food to soothe PMS symptoms. Another study showed that older men can benefit from the regular consumption of high Cacao content chocolate, reporting improved health and well-being.

Cognition

Even better, high Cacao content chocolate improves cognitive functions by increasing the blood flow to the brain. The beneficial flavanols can also cross the blood-brain barrier and directly benefit the neurons. For those suffering from cognitive impairments or neuronal conditions such as Alzheimer’s, or Parkinson’s, high Cacao content chocolate is brain food.

The findings are promising, suggesting that more research is warranted.

Blood-sugar regulation

High Cacao chocolate can even have a positive effect on Type 2 Diabetes symptoms. The unexpected findings showed that flavanols can slow the carbohydrate metabolism and uptake in the gut, while stimulating insulin secretion, lowering inflammation and aiding the transfer of sugar from the blood to the muscles.

 

Weight loss

Interestingly, high cocoa content chocolate actually has a positive effect on the body mass index (BMI). Chocolate eaters (min 81% cocoa) lose weight faster than people who do not eat chocolate.

 

Anti-Cancer

Several animal studies indicate that a flavanol-rich Cacao diet lowers the risk of cancer – especially breast, pancreatic, liver and colon cancer and leukaemia. However, more research is needed.

 

Immune system stimulation

Another counterintuitive finding is that Cacao contains antibacterial, anti-enzymatic and immune-stimulating compounds that can have a beneficial effect on oral health.

 

NOTE

It must be stressed, that all of these benefits only apply to high cocoa content chocolate that is very low in sugar, or without sugar. The common candy bar has NO health benefits. On the contrary, chocolate candy can be harmful.

 

(In case you are confused about flavonoids, flavanols and flavanols, they are actually different compounds. Take a look at this article to help clear up the confusion.)

References:

(1) Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

(2) (Kwok CS, Boekholdt SM, Lentjes MA, Loke YK, Luben RN, Yeong JK, Wareham NJ, Myint PK, Khaw KT. Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women. Heart. 2015 Aug;101(16):1279-87. doi: 10.1136/heartjnl-2014-307050. Epub 2015 Jun 15. Erratum in: Heart. 2018 Mar;104(6):532. PMID: 26076934; PMCID: PMC6284792.)

 

 

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