Skip to main content

Coughs

<data:blog.pageTitle/> <data:blog.pageName/> ~ <data:blog.title/> Coughing is the body's natural response to any blockage of the airway. That might include dust and traffic fumes or mucus resulting from infection. Coughing can also be a symptom of more serious illness, so professional medical attention is needed for any cough that persists for more than a few days or where there is no obvious cause.

Western herbal medicine uses a range of remedies for coughs: some encourage the production of phlegm, while others act as cough suppressants. These are often combined with antimicrobial's to combat infection or with tonic herbs to help strengthen the lungs.

Chinese medicine often uses similar plants, but these tend to be defined as "directional" remedies that will send lung Qi downward or generally improve Qi circulation. Catarrh and phlegm are associated with excess heat and dampness-pneumonia, bronchitis, and similar congestive problems are seen as phlegm-heat blocking the lung and interfering with the normal Qi flow. Many traditional cough remedies are also now known to be strongly antibacterial and expectorant.

Ayurvedic remedies are usually either anti-pitta, in order to clear excess heat from the system, or more drying if the problem is associated with too much kapha or watery catarrh.

PHLEGM: Coughs con be dry and irritating or productive, with phlegm that con vary in shade from white to green. Colored phlegm generally indicates an infection and, if it is streaked with blood, then professional medical help is required.

Herbs that may be helpful:

Safe and natural remedy containing herbal ingredients:
ComfiCoff ComfiCoff
Soothes throat and chest irritation for improved comfort

Comments

Post a Comment

Popular posts from this blog

Infusions

The aerial parts of herbs (leaves, flowers, and stems) can easily be made into teas or tisanes by infusing them in water. The usual Western approach is to use 10z/25g of dried herb to 1pt/500ml of water that is just off the boil. Infuse the mix for ten minutes, then strain and drink in three equal wine-glass or cup doses during the day. The infusion should be stored in a pitcher, covered, in a cool place and used within 24 hours. Alternatively, use 1-2tsp of the dried herb per cup and make a dose at a time. If using fresh herbs, three times as much plant material (i.e. 3az/75g) is needed. For cold infusions, see macerations below.
Post a Comment
Read more

Decoctions

Herbal roots, berries, and barks need to be made into decoctions to extract the active ingredients. The usual Western dose is 1 Oz/25g of dried root to l 1/2pt/ 750ml of water, simmered in a stainless-steel or enamel saucepan until-the volume has reduced by about one-third, then strained. Stare in a pitcher in a cool place and use in three wine-glass doses during the day, reheating it if preferred. Decoctions may be flavored with a little honey.
Post a Comment
Read more

Macerations

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.
Post a Comment
Read more