Being a mother is every woman’s dream, but not all this dream easily comes true. Some women because of health problems are unable to conceive a child. They turn to specialized clinics to doctors to prescribed medicines, contributing to the onset of pregnancy. But apart from expensive medicines, the solution to this problem can be useful folk remedies. In particular the application of the herbs that help to get pregnant. In this article we consider the basic principles of herbal treatment, what herbs you need to take to get pregnant how to brew and properly use.
Female infertility and herbs
The herb is an effective remedy for the treatment of female infertility, but only if they are properly taken. For this you must strictly comply with the dosage, don’t skip the reception and drink them regularly. Before a woman decide what herbs to drink to get pregnant, she needs to know what the reason for her inability to conceive, as different herbs have different effects on the body: some normalize the menstrual cycle, others stimulate the development of follicles in the ovaries, still others stabilize the hormonal balance in the body. Therefore, treatment of folk remedies were effective and gave the result a woman needs to predvaritelnaya a gynecologist.
Not enough to be aware of what herbs to help get pregnant need to know how to take them correctly. Next, we discuss the basic principles of treatment of infertility herbs: Continue reading
We are not talking about the involvement of the Tuva healers to the underworld. Here’s the thing: for the first time by the Ministry of health of RT were given official permission to engage in folk medicine or two doctors. “The first signs” became a Buddhist monk Lopsan Dondup and homeopathic physician Anna Kara-Tonog. But as we have explained in the Ministry of health, these are only the first steps towards development of alternative medicine in the country.
Folk medicine: yesterday and today
In Soviet times, like a few have resorted to the services of healers of the people. This step was hesitant, but tried not to advertise it – people were afraid of ridicule or public censure.
As time goes by, many things change. Today the methods of traditional medicine are recognized by the world health organization. Its even included in the development strategy for 2014 – 2023. In 2014, the Institute of medical and social problems and management of Tuva was organized by the interregional scientific-practical conference. In its framework there were held round tables and master classes, traditional healers took the people and provided them with services of healing. Also were discussed problems of studying and use of natural and biological resources of the Republic and nonconventional methods of treatment. Not spared storonoyu the issue of legalization of traditional medicine, healers have been waiting for this long. The brainchild of the conference was the order № 673 from 6 June 2014 “On the order of lessons in folk medicine and issue resolution on occupation by traditional medicine in the Republic of Tuva”, it was developed by the RT Ministry of health. Continue reading
To begin, let, synthetic vinegar was invented by the German scientist K. Hoffmann in 1898. However, this product, only natural, was known to ancient Slavs. In “Domostroi” stated his recipe: “After the wort syrup to make sour four weeks, or longer, on the stove, and put in the vinegar honey molasses with gribenko or more, Yes peas a little bit of wheat to add a little, and also put cranberries and oak bark, and sometimes iron.”
The most acidic
Avicenna wrote that the vinegar in the East they make from grapes, raisins, sugar, dates, honey, rice and other products. This natural elixir is a storehouse of vitamins, mineral salts, trace elements. I must say that the vinegar is the acid. It was used by the ancient Greeks, and the word in Greek means “sour”. He was a dear and valuable product: even Cleopatra prepared a special drink of vinegar, dissolving pearls in it and thus obtaining the elixir of youth.
So what is vinegar? It is the result of fermentation lactic acid bacteria and depending on the raw material is alcohol, wine, fruit, beer, honey. In stores we see vinegar in 3-, 6 – and 9% interest, this means that vinegar in 100g contains 3 g of uksousnokisloy, double vinegar — 6 g, triple — 9 g acid.
Earlier alchemists vinegar was extracted by dry distillation of wood (bark, branches, sawdust). Now, in addition to acetic acid, you get wine, lactic, malic, citric and other acids. So, tartaric acid is produced from special salt deposited on the surface of wine barrels, milk — sugar waste molasses, lemon from. sugar and synthetic malic is from coal. Continue reading