Jamu Recipes for Cough
PATHO-PHYSIOLOGY: A cough is not itself an illness, but it’s rather a protective reflect of the body against unwanted substances or micro-organism. This unwelcome reflex starts when the membranes lining the respiratory tract secrete excessive mucus or phlegm as an attempt to trap the virus, bacteria and any foreign particles or irritant. Coughing is a way to burst out the accumulated mucus with all the trapped unwanted bodies. Coughing also prevent the accumulated infected mucus falling into the bronchial tubes and lungs which may lead to a serious infection.
PATHO-PHYSIOLOGY: A cough is not itself an illness, but it’s rather a protective reflect of the body against unwanted substances or micro-organism. This unwelcome reflex starts when the membranes lining the respiratory tract secrete excessive mucus or phlegm as an attempt to trap the virus, bacteria and any foreign particles or irritant. Coughing is a way to burst out the accumulated mucus with all the trapped unwanted bodies. Coughing also prevent the accumulated infected mucus falling into the bronchial tubes and lungs which may lead to a serious infection.
INDICATIONS: Upper respiratory tract infection accompanied by
coughing. Most common diseases that produces cough is common cold, flu,
sinusitis, tuberculosis, pneumonia and tonsillitis
Recipe # 1
INGREDIENTS:
Cloves
(Syzygym aromatica, cengkeh) – 15
pieces
Nutmeg
(Myristica fragrans, biji pala) – 1
piece nutmeg seed
Sour
lime (Citrus aurantifolia, jeruk
nipis) – 6 fruit balls
Betel
leaves (Piper betle, daun sirih) – 15
pieces
Honey
– adequate amount
PREPARATION
AND DOSAGE:
Fine
grind the cloves, and cut all sour limes into two pieces. Put all ingredients
in a ceramic pan (don’t use a steel or a metal pan to avoid corrosion). Add 3
glasses of water and boil with the pan kept open to facilitate faster
evaporation. Boil until left to a half. Cool for a while, and then pour the
decoction in a bottle. The recommended dose for adults is 4 tablespoon 3 times
a day, while for children 2 tablespoon once a day. To enhance taste, add
adequate amount of honey as sweetener.
Recipe # 2
INGREDIENT:
Sour
lime (Citrus aurantifolia, jeruk
nipis) – 1 ripe and sappy fruit ball
Betel
leaves lime (kapur sirih) – adequate amount
PREPARATION
AND DOSAGE:
Squeeze
the sour lime, and add the juice with 1 glass of warm water. Put a little
amount of betel leaves lime and stir well. The recommended dose is 2 tablespoon
2 times a day.
REMARKS:
The above simple recipes are symptomatic relieves for cough, hence treatment of
the underlying disease associated with cough should be carefully addressed
too.
IMPORTANT NOTE
The recipes and techniques mentioned in this page
are not meant to replace diagnosis and treatment of a medical practioner.
Before using any of these recipes, the author recommends to consult a
physician. All the recipes has been used without any side effects and are
considered safe. However, since some people have more sensitive skin or
digestive system than others, and since the user’s actual recipe preparation is
beyond the control of the author, the author accept no liability with regard to
the use of recipes or techniques contained in this page.
