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Image – FrugallySustainable.com (via web archive)
We have just discovered a wonderful ointment recipe which makes use of all-natural ingredients that promise immediate soothing effects to burns and other light wounds. The powerhouse ingredients of this wonder recipe include olive oil, wormwood, marshmallow root, comfrey, witch hazel bark and (of course) raw honey. The blend of these natural ingredients should make this ointment very beneficial in the treatment of chapped lips and skin, minor cuts and scrapes, rashes, sunburns and first to second degree burns.
Here is a rundown of some of the ingredients used in the recipe:
Raw Honey
Since very ancient times, raw honey has been used to treat wounds, cuts and burns. It helps in removing dead skin tissues thereby providing a favorable environment for new and healthy tissues to grow. Some studies have shown that when applied onto the skin, raw honey is beneficial in expediting the skin’s healing process due to its sugars, minerals, vitamins and enzyme content. [1] Note that you will not receive the same benefits from “ordinary” shop-bought honey, which is typically highly processed.
Marshmallow Root
When made into poultice, marshmallow root is claimed to be beneficial in soothing pains and sores. Also known for its anti-inflammatory effects, marshmallow is widely used externally for blood loss, scalds, swelling, burns, wounds and bruises.
Comfrey
Also known as knitbone, comfrey has been one of the most popular herbs for centuries for wound healing. It is widely used to wounds, bleeding, burns, swelling and inflammation. Comfreys are also good sources of allantoin compound which has been found to be useful in encouraging the growth of new cells. In effect, burns heal fast with less scarring. Comfrey is an excellent reservoir of nutrients like Vitamins B12, A, C, E, B1 and B2 as well as minerals like manganese, phosphorus, calcium and iron. [2]
Witch Hazel Bark
Known for its astringent and anti-inflammatory effects, witch hazel bark is claimed to be effective in the treatment of cuts, wounds, blisters, boils and burns. When applied onto the skin, the bark of witch hazel produces warmth and moisture that helps shrink inflammation and make the wounds heal faster. [3]
Here is the link to the full tutorial:
http://frugallysustainable.com/2012/06/how-to-make-an-herbal-raw-honey-ointment-for-the-treatment-of-burns-and-wounds/ (via web archive)
Note – if you are burned or hurt in a way that is “more than minor”, please seek immediate medical attention.
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Vitamin B2 or riboflavin, is a water-soluble vitamin valued biologically for its indispensable function as a coenzyme in a variety of redox reactions. [1] In particular, vitamin B2 acts as the precursor and an integral component of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), two very vital cofactors of numerous (more than 150) reduction-oxidation enzymes, some of which have a role to play in the metabolism of folate, vitamin B6, and cobalamin. [2] Vitamin B2 is key not only in the catabolism of fats, carbohydrates, and protein but also in the activation of antioxidant enzymes that protect cells from the deleterious effects of reactive oxygen species. [3] Vitamin B2 – to some extent – promotes healthy cells by serving as the cofactor for the enzyme glutathione reductase, which is responsible for” reducing” the oxidized form of glutathione back to its reduced version. [4]
There are tons of reasons why we need to ensure vitamin B2 is present in recommended amounts in our diet. In a nutshell, vitamin B2 deficiency results in numerous ill effects, including sore throat, redness and swelling of the oral and throat lining, cracks or sores on the outsides of the lips (cheliosis) and at the corners of the mouth (angular stomatitis), inflammation and redness of the tongue (magenta tongue), and a moist, scaly skin inflammation (seborrheic dermatitis). [4] Moreover, poor riboflavin status has been determined to interfere with iron handling and contribute to the etiology of anemia during low iron intakes, possibly through a mechanism on the gastrointestinal tract that might compromise the handling of other nutrients. [5] A reduced metabolism of other B vitamins, principally folate and vitamin B6, may come as an effect of vitamin B2 deficiency since vitamin B2, first and foremost, helps to convert folate and vitamin B6 to their usable forms. [6]
One European population-based study has shown that higher plasma concentrations of vitamin B2 tend to decrease one’s chances of having colorectal cancer and that vitamin B2 is inversely associated with colorectal cancer. [7] The lack of vitamin B2, in fact, is regarded as a risk factor for cancer, although more studies in humans should still be conducted to provide concrete support to this claim. [5] A 2004 open-label study conducted in a specialized outpatient clinic has reported that high-dose vitamin B2 treatment (400 mg riboflavin capsules per day) significantly reduce headache frequency and is hence an effective, safe, and well-tolerated alternative in migraine prophylaxis. [8]
Because of the vital functions vitamin B2 performs, one’s diet indeed must contain components that are riboflavin-rich. Being a water-soluble vitamin, vitamin B2 is eliminated constantly through our urine, and a balanced diet must hence offer the daily requirement for vitamin B2 to replenish the body’s supply of riboflavin. Fortunately, most food products derived from plants and animals possess at least small quantities of riboflavin. [4] As pointed out by the 1995 Continuing Survey of Food Intakes by Individuals (CSFII), milk and milk drinks make the greatest contribution to riboflavin intake in the diets of Western population, followed by bread and bread products, fortified ready-to-eat cereals, and “mixed foods” (sandwiches and other foods with meat, poultry, or fish as the main ingredient). [1] Other significant dietary sources include as well meat, fish, and certain fruit and vegetables, especially dark green vegetables. [5]
The Recommended Dietary Allowance for riboflavin for adults is 1.3 and 1.1 mg/day for men and women, respectively. [1]
Top 30 Foods Rich in Vitamin B2 (Riboflavin)
The USDA National Nutrient Database for Standard Reference, Release 25, can get you covered on this with a brief list of food sources with high vitamin B2 content (sorted by nutrient content):
1. 1 package of spaghetti with meat sauce (frozen entrÈe) – 3.772 mg
2. 3 oz of beef and variety meats, such as liver (cooked, pan-fried) – 2.911 mg
3. 1 cup of turkey (whole, giblets, cooked, simmered) – 2.237 mg
4. 1 cup of ready-to-eat cereals (raisin bran) – 1.760 mg
5. 3/4 cup of ready-to-eat cereals (wheat flakes) – 1.711 mg
6. 3/4 cup of ready-to-eat cereals (whole grain) – 1.710 mg
7. 1 cup of broiler or fryer chicken (giblets, cooked, simmered) – 1.525 mg
8. 1 cup of chocolate malted drink mix with added nutrients (powder, prepared with whole milk) – 1.283 mg
9. 1 cup of milk (canned, condensed, sweetened) – 1.273 mg
10. Half-size domesticated duck meat (cooked, roasted) – 1.039 mg
11. 2 slices of Braunschweiger (a pork liver sausage) – 0.865 mg
12. 1 cup of bread wheat flour (white, enriched) – 0.701 mg; 1 cup of all-purpose wheat flour (white, enriched, bleached) – 0.618 mg
13. 1 cup of cheese sauce (prepared from recipe) – 0.590 mg
14. 1 cup of cake wheat flour (white, enriched) – 0.589 mg
15. 1 cup of cornmeal (self-rising, degermed, enriched, yellow) – 0.534 mg
16. 8 oz of plain yogurt (skim milk) – 0.531 mg
17. 1 cup of breadcrumbs (dry, grated, seasoned) – 0.498 mg
18. 1 cup of soybeans (mature, cooked, boiled, without salt) – 0.490 mg
19. 1 cup of eggnog – 0.483 mg
20. 1 cup of ricotta cheese (whole milk) – 0.480 mg; 1 cup of low-fat cottage cheese – 0.447 mg
21. 1 cup of white mushrooms (cooked, boiled, drained, without salt) – 0.468 mg
22. 1 cup of low-fat milk (1% milk fat, with added vitamins A and D) – 0.451 mg; 1 cup of nonfat milk (with added vitamins A and D, fat-free or skim) – 0.446 mg
23. 1 cup of New England clam chowder soup (canned) – 0.436 mg
24. 1 cup of spinach (cooked, boiled, drained, without salt) – 0.425 mg
25. 1 cup of beet greens (cooked, boiled, drained, without salt) – 0.416 mg
26. 8 fl oz of unsweetened rice drink – 0.341 mg
27. 1 fillet of Pacific rockfish (mixed species, cooked, dry heat) – 0.337 mg
28. 3 oz of fresh loin pork (center loin (chops), bone-in, separable lean only, cooked, pan-fried) – 0.336 mg
29. 1 oz (or around 24 pieces) of almond nuts – 0.287 mg
30. One extra large egg (whole, raw, fresh) – 0.265 mg [9]
Original article and pictures take www.herbs-info.com site
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