References

Beveridge RJ, Stoddart JF, Szarek WA, Jones JKN. Some structural features of the mucilage from the bark of

Ulmus fulvus. Carbohydr Res 9 (1969): 429-39. Cheung S, Lim KT, TaiJ. Antioxidant and anti-inflammatory properties of ESSIAC and Flor-essence. Oncol Rep 14 (2005): 1345-50.

Duke JA. Dr Duke's Phytochemical and Ethnobotanical Databases. US Department of Agriculture—Agricultural Research Service—National Germ plasm Resources Laboratory. Beltsville Agricultural Research Center, Beltsville, MD. www.ars-grin.gov/duke. Fisher C, Painter G. Materia Medica for the Southern Hemisphere. Auckland: Fisher-Painter Publishers, 1996. Hoffman D. The New Holistic Herbal. Dorset: Element Books, 1983. IM Gateway Database. Slippery elm review. (Accessed 2003 at www.imgateway.com)

Langmead L et al. Antioxidant effects of herbal therapies used by patients with inflammatory bowel disease: an in vitro study. Aliment Pharmacol Ther 16.2 (2002): 197-205. Leonard SS, Keil D, Mehlman T, Proper S, Shi X, Harris GK. Essiac tea: Scavenging of reactive oxygen species and effects on DNA damage. J Ethnopharmacol 103.2 (2006): 288-96. Mills S, Bone K. Principles and Practice of Phytotherapy. London: Churchill Livingstone, 2000. Newell CA, Anderson LA, Phillipson JD. Herbal Medicines: A Guide for Health Care Professionals. London,

UK: The Pharmaceutical Press, 1996. Smith M, Boon HS. Counseling cancer patients about herbal medicine. Patient Educ Counsel 38 (1999): 10920.

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Historical note Soybeans were one of the first crops grown by humans and have been consumed for approximately 5000 years in China where they are regarded as both a food and a medicine. During the Chou dynasty 1134-246 BC fermentation techniques were developed to produce tempeh, miso and tamari soy sauce, with tofu being invented around the second century BC. Soy first reached the West as imported soy sauce, and soy bean cultivation began in the 1 770s, primarily for animal feed. It was not until World War I that soy became a significant crop for human consumption (Natural Standard Patient Monograph 2005). Soy protein was first produced in the 1 930s for its functional properties and used as a pigment binder for paper, a foam for fire extinguishers and a fibre for making artificial silk before being used as a food supplement in the 1 960s (Wikipedia 2006).

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Herbal Healing For Everyone

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