Sheng Ma is a classic Chinese herb used inside formulas to “lift” what has sunk and to clear heat from the mouth and throat. It’s also the plant most often found in black cohosh bottles that aren’t what they say. Members can read both stories here.
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Fermented Foods (sauerkraut, kimchi, kefir)
Cabbage in a crock, kimchi buried in clay jars for winter, kefir and spiced buttermilk after a meal: almost every food culture has a soured food. Here's what fermented foods are, what research has started to show, and how to choose or make them safely.
Nutmeg (Safety Profile)
Nutmeg is the warm baking spice in eggnog and pumpkin pie, and an old Ayurvedic and Unani remedy for the gut and for sleep. In kitchen amounts it is a food; in spoonfuls it is a poison, which is why this profile leads with safety.
Tamarind water
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Neem
Neem is a bitter Indian tree that Ayurveda has used for centuries, and it turns up in many parasite and candida cleanses today. Members get the full entry: what the lab and small human studies show, how people take the leaf, and why neem oil should never be swallowed.
Vitamin B12
Vitamin B12 keeps your blood and nerves working, and it's one of the few vitamins your body can quietly run short on for years without your knowing. Here's who tends to run low, which foods and forms cover your needs, what "B12 for energy" really means, and the common medicines that drain it.
Borage (Safety Profile)
Borage is the blue "starflower" herb whose seed oil is one of the richest plant sources of GLA, an omega-6 fat. The leaf and flower carry liver-toxic alkaloids, so the vault page explains why only tested, PA-free seed oil is worth considering.
