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Mouth Problems

<data:blog.pageTitle/> <data:blog.pageName/> ~ <data:blog.title/> Problems of the mouth, such as gum disease and aphthous ulcers (stomatitis), are usually blamed :

  • in the West, on either infection or poor diet: excess sugars and poor dental hygiene can create an environment where fungi and bacteria flourish, leading to an increase risk of infection. Treatment generally focuses on antimicrobial herbs such as echinacea.

  • In Chinese medicine the mouth is closely linked with the spleen and the stomach, so any weakness or poor condition in the mouth area is likely to be seen as a symptom of deficient spleen energy or of inadequate digestive function. Other oral conditions are generally blamed on an imbalance accurring elsewhere in the body: dry mouth and gums, for example, may suggest that "excess stomach heat" is drying essential body fluids, while bleedin! gums may imply that there is an "upward flaring of stomach heat." Chinese treatments therefore usually focus on digestive herbs in order to strengthen and normalize both the spleen and stomach function.

  • In ayurveda bleeding gums and mouth inflammations are similarly linked to heat - in this case to excess pitta. Remedies usually feature either astringent or cooling herbs, such as myrrh, while sesame oil is routinely rubbed into the gums in order to strengthen the tissue in this area.

Herbs that may be helpful:
  • Echinacea SPP. | Echinacea
  • Salvia Officinalis | Sage
  • Commiphora Molmol | Myrrh | Mo Yao | bola
  • Agrimonia SPP. | Agrimony | Xian He Cao
  • Rubus SPP. | Raspberry | Fu Pen Zi
  • Commiphora Mukul | Guggul | Guggula
  • Rosmarinus Officinalis | Rosemary
  • Calendula Officinalis | Marigold

Safe and natural remedy containing herbal ingredients:


Provides complete and effective immune system support


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Ayurvedic remedies

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Tonic wines

A daily glass of tonic wine is a delightful way to take herbal remedies. A crockery vinegar vat is best, although a large rum pot or glass jar is also suitable. Fill the vat with the chosen tonic herb-ideally using a root remedy such as ginger, licorice, or Dang Gui rather than leafy parts-then cover with a good-quality red wine (preferably organic). Leave the mix for at least two weeks before drawing the liquid off in a daily sherry-glass dose (2-3f1 oz/60-75ml). Keep the herb covered with more red wine to prevent it from going moldy. The wine will continue to extract active constituents from the roots for several months before you need to replace the herbs.


Some herbs, such as Valerian and marshmallow root, are best macerated in cold water. Use the same proportions as for an infusion and simply leave the mixture in a cool place overnight. In the morning, strain the mixture and use as an infusion.