Wednesday, January 5, 2011

Home Made lotions for Proriasis; referencing

Well here's some interesting stuff.
Just had to document this for future reference.


Home remedies for Psoriasis #4: Banana peel is a key ingredient in Exorex. This is a lotion concocted from coal tar and a specific essential fatty acid from banana peel that is associated with the immune system. Reportedly, the idea was derived from Zulu folklore, in which banana peels have been used for a variety of skin ailments for years.

(I'd disclude the coal tar....duh)
Home remedies for Psoriasis #5: Burdock root can help improve flare-ups of psoriasis. Take 20 to 40 drops of tincture three times a day.

Home remedies for Psoriasis #6: Chamomile is widely used in Europe for treating psoriasis. It contains anti-inflammatory flavonoid compounds. If you have ragweed allergies, however, do not use chamomile, as it is a member of the ragweed family.

Home remedies for Psoriasis #7: Castor oil is particularly helpful when left overnight on thick, small, well-circumscribed lesions. If cold-pressed castor oil is mixed with baking soda, it has been found to greatly improve thick, scaly heel skin, as long as the skin isn't cracked.

Home remedies for Psoriasis #8: Cayenne pepper has anti-inflammatory properties and helps with healing. Two clinical trials reviewed in the November 1998 issue of Archives of Dermatology reported that 0.025 percent capsaicin cream, made from hot peppers, works to reduce the redness and scaling in psoriasis. Capsaicin cream is available over the counter as Capzasin-P or Zostrix. It should be used over a six-week period. Care should be taken not to apply it to broken skin.

Home remedies for Psoriasis #9: Common figwort helps to clear psoriatic plaques. The recommended dose is 2 milliliters of tincture, taken twice a day.

Home remedies for Psoriasis #10: Dandelion tincture is useful for stimulating bile flow and clearing toxins out of the system. It is frequently combined with yellow dock (see below) for this purpose. The recommended dose is 30 to 60 drops twice a day.

Home remedies for Psoriasis #11: Echinacea tincture is occasionally used for psoriasis. It boosts the immune system, and so may decrease the incidence of colds, which can lead to flare-ups in some individuals. The recommended dose is 20 to 30 drops three times a day for up to ten days. Stop for two weeks, then repeat.

Home remedies for Psoriasis #12: Emu oil contains essential fatty acids and may be helpful for psoriasis. Apply it to the lesions as directed by the manufacturer.

Home remedies for Psoriasis #13: Flaxseed oil is chemically similar to fish oil and helps treat psoriasis. Adding flaxseed oil to salad dressing is a good way to get this helpful supplement into your diet. Take 1%2 tablespoons of flaxseed oil daily.

1 comment:

Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.


Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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