Natural Awakenings
Brought to you by Earth’s Healing
PLANT MEDICINE
SECTION pages 26-29
By now, most people have heard at least a little bit about the benefits of herbs for the human body. Herbs are sometimes generally categorized as being a hot or cold herb. Spicy peppers leave a burn in the throat or on the tongue, and although it may seem counterproductive, eating spicy peppers can actually help lower body temperature. Peppers contain capsaicin, which sends signals to the brain that the body needs cooling. Herbs in the mint family, like peppermint, can leave a cool sensation in the mouth, but the levels of menthol in mint can also leave the internal body feeling cooler. Though the outward reaction of an herb may be hot or cold, it’s the internal benefits that can keep body temperature balanced—so don’t be fooled by the taste or external sensations of certain herbs and foods. Lemon balm has been used to treat hyperthyroidism. The thyroid gland, along with the hypothalamus, regulates body temperature. During the heat of summer, these glands are overworked because they’re trying to keep the body cool. Give a helping hand by adding some lemon balm to a glass of iced tea. Other cold foods like tomatoes, lettuce, eggplants and mushrooms can be consumed to keep the body feeling cooler. Also, these foods don’t take as much energy from the body to process because they’re easily digested. Watermelon, kiwi, apricots, bananas and strawberries all have a cooling effect on the body as well, which is perhaps why they can always be counted on as a summer staple. Milk, yogurt and cheese are also considered to be cooling—think ice cream. When Mother Nature throws on the heat switch during the summer months, just know that she also provides everything that’s needed to stay cool. J. Garnet, M.Ed. is a writer, teacher, speaker and healer. Garnet’s passion is helping the public see that nature is medicine. Connect at 520-437-8855 or Jeffrey@JGarnet.com. 28
Tucson Edition
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NATURE BASICS: STORAGE 101 Brought to you by Earth’s Healing
I
t’s a dry heat. How many times have Arizonans said this, or heard it, when referring to the temperatures of the state? Residents have explained to friends and family from other states that the heat can be tolerated and even enjoyed because it’s dry. That is true. Even on a 100-degree day, it can be pleasant outside in the shade. Bring a little bit of moisture into the picture and everything changes. Humidity can make even an 80-degree day miserable in the desert, and anywhere on the planet, and shade does not offer an escape. Moisture in the air makes it thicker and some people call it oppressive and suffocating. Although the heat in Arizona is usually dry, the monsoon season brings moisture into the air and everything changes. One area of change is storage practices for food and medicine.
The monsoon season in Arizona can bring about some of the most severe weather in the country. In the past, the monsoon season start date was determined by having three consecutive days where the dew point was 55 degrees or higher. The National Weather Service altered that process in 2008 and decided to have a set start and end date for the rainy season. It begins on June 15 and ends on September 30. During this time, it is steamy in the desert. Heat and humidity can wreak havoc on food and medicines. When the craving of the day is cheese and crackers, it can be ruined when that first bite doesn’t have the crisp, crunchy texture that’s expected. A soggy, stale cracker can put a stop to any crave. The structure of the cracker has been changed. It can also be true for potato chips, cereal and even certain nuts and seeds.
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