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Essiac

Ingredients:


https://draxe.com/essiac-tea/Essiac tea is made with these four herbs:

 root of the Burdock plant
 entire Sheep Sorrel plant
 inner bark of the Slippery Elm tree
 roots of the Turkey Rhubarb plant (avoid ones made with Indian Rhubarb and other varieties - these are cheap substitutes with lower efficacy and potency)
Also there is a debate between Turkish and Indian rhubarb: “The people selling Essiac with Indian rhubarb root often state that Rheum officinale is the best and correct herb--and the people selling Essiac with Turkey rhubarb root may claim that Rheum palmatum is the best and correct herb to use.”  They have similar medicinal properties, but Turkish rhubarb tastes less bitter.

To prepare Essiac Tea:

    Boil 1 gallon fresh spring water or distilled water in a stainless steel pot.
    Stir in 4 oz of tea (by weight *), cover pot.
    Boil 10 minutes.
    Remove from heat and stir. Cover and let sit for 12 hours at room temperature.
    Stir, cover, and bring to a boil. Remove from heat.
    Strain through a fine mesh colander. Funnel liquid into clean amber glass bottle and cap. Tighten cap after cooling.
    Refrigerate. Mixture will stay fresh for 2-3 weeks if refrigerated.

* If you are unable to weight 4 oz of tea, you can use the following conversions:
-For Organic and Conventional Essiac Teas: 4 oz is approx. 275 ml or 1 1/16 cup.
-For Organic Trinity Essiac Tea: 4 oz is approx. 180 ml or 3/4 cup.

Directions for drinking:
Shake herbal tea to mix well. Add 2 fl oz tea to equal amount (2 fl oz) boiled fresh spring or distilled water.
Drink 2 to 4 fl oz daily on an empty stomach, preferably before bedtime.
If you want to make Essiac Tea yourself, it’s really not that difficult. Supposedly this original recipe was passed on by Rene’s best friend, Mary McPherson.
Ingredients:

    6½ cups of burdock root (cut)
    1 pound of sheep sorrel herb (powdered)
    1/4 pound of slippery elm bark (powdered)
    1 ounce of Turkey or Indian rhubarb root (powdered)

Method:

    Mix these ingredients thoroughly and store in glass jar in dark, dry place.
    Measure out 1 ounce of the herb mixture for every 32 ounces of water (depending on the amount you want to make).
    Combine the herbs and water in a stainless steel or cast iron pot and boil hard for 10 minutes covered.
    Turn off the heat, keep the pot covered and leave the mixture out over night.
    The following morning, heat the mixture to steaming hot, but not boiling.
    Turn off the heat and let it settle a few minutes then strain through fine strainer into hot sterilized glass bottles and let it sit to cool.
    Store the mixture in a dark, cool place until first use. Once opened, it must be refrigerated going forward.

The following Essiac tea instructions have been simplified as much as possible to save time and to make it easier for people new to Essiac to make the tea.  These instructions are based on Mary McPherson's Affidavit of Rene Caisse's Essiac tea formula and recipe.  Be sure to include sheep sorrel roots as Rene Caisse stated that the roots are "very essential" to the Essiac tea formula.   The supplies for making Essiac tea can usually be found in your local hardware or grocery store in the canning supplies section.  Do not use any aluminum utensils as aluminum can react with Essiac tea.  Supplies Needed:  Enameled or stainless steel pot with lid.  Canning jars, lids & rings.  Strainer and funnel or a glass measuring cup.    
 
The following recipe is for making one gallon of tea using 1/2 cup (2 oz) of Essiac tea herbs.  You can make a smaller, two-quart batch by dividing this recipe in half, etc.  It is best to make just enough Essiac tea to last about two weeks because Essiac tea is perishable and will eventually spoil in the refrigerator.  You can increase the shelf life of Essiac tea by sterilizing all utensils, jars, rings, lids, etc. in a boiling water bath for at least 15 minutes.  One can skip the sterilization step to save time and therefore one can make Essiac tea in small batches to drink it up quickly before it spoils.
 
1.  Pour one gallon of unchlorinated water into pot and bring to a boil.  (Optional:  Add extra water to compensate for water boiling off and water absorption of herbs.)
 
2.  Add 1/2 cup (2 oz) of dried Essiac tea herbs to boiling water and boil hard for 10 minutes (making sure it doesn't boil over).  (To make a two-quart batch use ¼ cup of herbs; one quart use 2 tbsp.)
 
3.  Scrape down the sides of the pot and allow the tea to sit, covered, in a warm place (room temperature) for about 12 hours.
 
4.  Reheat the tea in the covered pot until steaming hot, but do not boil it twice.  (If boiled twice, it may not taste as good.)    
 
5.  Allow the tea to sit covered and undisturbed for several minutes so that the herbs will settle to the bottom of the pot.
 
6.  Place funnel and strainer on top of preheated canning jars.  (If you don’t have a funnel and strainer, you can use a glass measuring cup to pour the tea into the jars.)
 
7.  Carefully pour off (decant) the liquid from the pot into the canning jars so as to keep sediment out as much as possible.  Screw the lids on, allow to cool and then refrigerate.  The sediment can be used for poultices or can be discarded.  Some sediment at the bottom of jars is quite usual and acceptable.
 
DIRECTIONS FOR DRINKING ESSIAC TEA
 
Pour 1 to 2 fl. oz. of the concentrated Essiac tea (1/8 to 1/4 cup) into a mug and add hot water, once or twice daily.  It is best to start out with a small daily amount and increase gradually.  Do not microwave the tea.  Drink Essiac tea on an empty stomach.  Take the time to sip your Essiac tea slowly; don’t gulp it down.  For maximum effectiveness, hold tea in mouth as long as possible to absorb sublingually (under the tongue).  Essiac tea is detoxifying so it is very important to drink plenty of pure water during the day and to have regular bowel movements.  Discard Essiac tea if it tastes sour or when white mold appears floating on the surface.  Essiac herbs and tea are light and heat sensitive so it is important to store in a cool, dark place.        

PRECAUTIONS:
Turkey Rhubarb: Do not use this product if you have abdominal pain or diarrhea. Consult a qualified healthcare practitioner prior to use if you are pregnant or nursing a baby. Discontinue use in the event of diarrhea or watery stools. Do not exceed recommended dose. Not for long-term use.

I recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

Refernces:
Cheung, S., Lim, K., & Tai, J. (2005). Antioxidant and anti-inflammatory properties of ESSIAC and Flor-essence. Oncology Reports, 14, 1345-1350. https://doi.org/10.3892/or.14.5.1345
Leonard S, Keil D, Mehlman T, Proper S, Shi X, Harris G. Essiac tea: Scavenging of reactive oxygen species and effects on DNA damage. J Ethnopharmacol. 2006;103(2):288–296. doi: 10.1016/j.jep.2005.09.013.

https://www.cancer.gov/about-cancer/treatment/cam/hp/essiac-pdq
https://draxe.com/essiac-tea/

https://www.ncbi.nlm.nih.gov/pubmed/16226859

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3073957/

https://www.sciencedirect.com/science/article/pii/S0378874105006239?via%3Dihub

https://www.spandidos-publications.com/or/14/5/1345

https://thetruthaboutcancer.com/essiac-tea-cancer-fighting/

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