JAMU FOR KIDNEY STONES

Jamu Recipes for Kidney Stones

PATHO-PHYSIOLOGY: Kidney stones commonly occur during the middle years, which in many cases, is a result of some other condition. The stones may occur in quantity and in a size as tiny as a pinhead, or there may be a single stone as large as a walnut.

Kidney stones develop when calcium salts, uric acid, and other substances begin to crystallize and form masses that interfere with the body’s drainage process.

INDICATIONS: Symptoms of kidney stones: signs of urinary infection; nausea, vomiting, chills and fever; renalcolic or pain at any place in the part of the body from the loin to the urethra; blood in urine.

Recipe # 1 

INGREDIENTS:
Glass splinter leaves (Sericocalyx crispus-folia, daun keji beling) – 7 leaves
Cat’s whisker (Orthosiphon spicatus-folia, daun kumis kucing) – 40 leaves
Child pick-a-pack stalk and roots (Phyllanthus niruri, batang meniran berikut akar) – 5 stalks
Turmeric rhizome (Curcuma domestica, rimpang kunyit) - 1 egg-size cut

PREPARATION AND DOSAGE:
Decoction: Clean wash and boil all ingredients in 4 glasses of pure water. Let it boil until left to 3 glasses. Strain after cooling. Dosage: ½ glass 3 times a day.

Recipe # 2 

INGREDIENTS:
Erythrina lithosperma – leaves (daun dadap) - 5 leaves
Life plant leaves (Kalanchoe pinnata – folia, daun cocor bebek) - 3 leaves
Turmeric rhizome (Curcuma domestica, rimpang kunyit) – 3 finger-size cuts

PREPARATION AND DOSAGE:
Topical: Clean wash and fine grind all ingredients. Apply the mushy mixture onto the swollen part of the body due to fluid retention, particularly at the lower extremities.

REMARKS: Kidney-stones have many other terms: renal calculus, urinary calculus, kidney gravel and urolithiasis.

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR DIABETES MELLITUS

Jamu Recipes for Diabetes Mellitus

PATHO-PHYSIOLOGY: Diabetes is a metabolic disorder or disease where blood glucose levels are above normal. This happens due to the incapability of the body to make use of glucose to be transformed to energy as required by body cells.

In diabetes, the pancreas does not produce enough insulin or also because the cells in the muscles, liver, and fat are not able to use insulin properly, or both. This increases the amount of glucose in the blood while the cells are starving for energy. A prolonged condition of high blood glucose, also called hyperglycemia, can damage nerves and blood vessels, which may lead to serious complications such as heart disease and stroke, kidney disease, blindness, nerve problems, gum infections, and amputation.

There are three main types of diabetes: type 1, type 2, and gestational diabetes. For more information about Diabetes Mellitus go to Diabetes Reversing Report

INDICATIONS: General symptoms of diabetes: increased thirst resulting frequent drinking or polydypsia; increased hunger (especially after eating) and frequent eating or called polyphagia; dry mouth; frequent urination or polyuria; unexplained weight loss (even though you are eating and feel hungry); fatigue (weak, tired feeling); blurred vision; headaches; loss of consciousness (rare)

Other symptoms of diabetes may include: slow-healing sores or cuts; itching of the skin (usually around the vaginal or groin area); frequent yeast infections; recent weight gain (in type 2 diabetes); velvety dark skin changes of the neck, armpit and groin, calledacanthosis nigricans; numbness and tingling of the hands and feet; decreased vision; impotency

Recipe # 1 
INGREDIENTS:
Green chiretta leaves (Andrographis paniculata, daun sambiloto) – ½ handful
Cat’s whisker (Orthosiphon spicatus, folia, daun kumis kucing) ½ handful
Bratawali (Tinospora crispa) – ¾ handful small cuts if the herb

PREPARATION AND DOSAGE:
Decoction: Clean wash all ingredients, boil in 3 glasses of pure water for about 30 minutes. Strain after cooling. Dosage: 1 glass 2 times a day.

Recipe # 2 
INGREDIENTS:
Mayana leaves (Coleus scutellarioides, folia, daun iler) – ¼ handful
Child pick-a-pack leaves (Phyllanthus niruri-folia, daun meniran) – ¼ handful
Ngai camphora leaves (Blumea balsamifera-folia, daun sembung) – ¼ handful
Cat’s whisker (Orthosiphon spicatus-folia, daun kumis kucing) – ¼ handful
Indian pennywort/Gotu kola (Centella asiatica-folia, daun pegagan) – ¼ handful
Ground fennel (Foeniculum vulgare, bubuk adas) – ¾ teaspoon
Pulasari tree (Alyxia stellata, batang pulosari) – ¾ finger-size cut

PREPARATION AND DOSAGE:
Decoction: clean wash all ingredients and boil in 3 glasses of pure water. Let it boil until left to 1½ glasses. Strain after cooling. Dosage: ¾ glass 2 times a day

Recipe # 3 
INGREDIENTS:
Child pick-a-pack leaves (Phyllanthus niruri-folia, daun meniran) – ½ handful
Ngai camphora leaves (Blumea balsamifera-folia, daun sembung) – 1 handful
Mayana leaves (Coleus scutellarioides, folia, daun iler) – 1 handful
Fennel (Foeniculum vulgare, adas) – 2 handful of the seeds
Mulberry leaves (Morus alba, folia, daun murbei) – ½ handful

PREPARATION AND DOSAGE:
Decoction: Clean wash and cut all ingredients to small pieces. Boil those ingredients in pure water for about 15 minutes in a closed pan. Strain after cooling. Dosage: ¾ glass 2 times a day.

REMARKS: The most popular and acceptable jamu for diabetes mellitus in Indonesia is available in the local market place under the brandname Podosalametee, which is a perfect combination of Sambiloto (Andrographis paniculata), Petai Cina (Leucaenia glauca) and Pulai (Alstonia scolaris)

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR HIGH BLOOD PRESSURE

Jamu Recipe for High Blood Pressure

PATHO-PHYSIOLOGY: High blood pressure or hypertension is one of the risk factors that increase the incidence of a heart disease. Hypertension is a persistent elevation above the normal limits of 120 – 150 mm Hg. systolic (millimeters of mercury at the time of the heart beat) and 80 – 100 diastolic (when the heart is at rest). Hypertension is actually not a disease itself, but rather a symptom of variety of disease that differs in nature and significance. For more information about High Blood Pressure, go to Hypertension Care and Treatment

INDICATIONS: Hypertension

Recipe #1

INGREDIENTS:
Child pick-a-pack (Phyllanthus niruri, tanaman meniran) – 2 whole plants
Indian pennywort leaves (Centella asiatica, daun tapak kuda) – ¼ handful
Cat’s whisker leaves (Orthosiphon spicatus, daun kumis kucing) -11 leaves
Coarse grass roots (Imperata cylindrical, akar alang-alang) – 2 handsize of the roots

PREPARATION AND DOSAGE:
Decoction: Clean wash all ingredients and boil in 5 glasses of pure water. Let it boil until left to 3 glasses. Strain after cooling. Dosage: ½ glass 3 times a day.

REMARKS: This decoction is also effective for the treatment of muscle cramps and numbness as well as to treat hyperuricemia or excess uric acid in the blood.

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR HIGH CHOLESTEROL

Jamu Recipe for High Cholesterol

PATHO-PHYSIOLOGY: Cholesterol is a normal substance found in and produced by our body, the liver in particular. There is actually no need to have additional cholesterol intake, since the liver may fulfill all body requirement for cholesterol. Cholesterol is a fatty substance that circulates in our blood stream to be sent to the body parts that produces important materials for the metabolism of our body.

Excess cholesterol in our body is called hypercholesterolemia or high blood cholesterol, which is another risk factor that increase the incidence of heart disease. For more information about high cholesterol, go to http://highcholesterolsolution.blogspot.com/

INDICATIONS: Total blood cholesterol level that exceeds 200 mg/dL, where the LDL cholesterol (bad cholesterol) level is over 100 mg/dL and the HDL cholesterol (good cholesterol) is below 60 mg/dL

Recipe #1 

INGREDIENTS:
Shepherd turmeric (Curcuma heyneana, temu giring) – 2 finger-size cuts
The bastard cedar leaves (Gauzuma ulmifora, daun jati belanda) – 3 leaves
Orange Jessamine leaves (Murraya paniculata, daun kemuning muda) – 13 leaves

PREPARATION AND DOSAGE:
Decoction: Peel the shepherd turmeric and cut to small pieces. Boil it with the other ingredients in 4 glasses of pure water, and let it boil until left to 2 glasses. Strain after cooling. Dosage: ½ glass 3 times a day.

REMARKS: This decoction is also effective in reducing body fat, hence it can be used to reduce weight in cases of obesity.

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR PERICARDITIS

Jamu Recipe for Pericarditis

PATHO-PHYSIOLOGY: Heart diseases vary widely in their nature and severity. They may be transient or chronic, slow developing or sudden, inconvenient or deadly. Some types of heart disease closely related to diets and lifestyle choices, and are preventable. Others are due to genetic inheritance, infections, or other uncontrollable factors. Most common types of heart disease are: heart arrhythmias, coronary heart disease, heart valve disease, pericardial disease, primary myocardial disease, and congenital heart disease

Symptoms of heart diseases: tight, suffocating chest pain, often associated with anginaand heart attack; sharp, piercing chest pain is a common pain of pericarditis; sensation of fluttering, thumping, pounding, or racing of the heart, known as palpitation; shortness of breath; fluid retention in the legs, ankles, abdomen, lings, or heart; lightheadedness, weakness, dizziness, or fainting spells

Recipe #1

Recipe for Reducing excess fluid in the pericardium due to pericarditis

INGREDIENTS:
Basil leaves (Ocimum basilicum, folia, daun kemangi) – ½ handful
Basil seeds (Ocimum basilicum, biji kemangi) – ½ teaspoon
Basil roots (Ocinum basilicum, radix, akar kemangi) – 2 roots
Zedoary (Kaempferia galangal, kencur) – 1 thumb-size cut

PREPARATION AND DOSAGE:
Decoction: Wash the zedoary and bruise it. Boil the zedoary with the other ingredients in 2 glasses of pure water, and let it boil until left to 1 glass only. Strain after cooling. Drink this ½ glass 2 times a day.

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR ACNE

Jamu Recipes for Acne

PATHO-PHYSIOLOGY: Acne is a condition that often happens during puberty due the increased secretion of the sebaceous gland which is influenced by the androgen hormone. It starts when tiny hair follicles become plugged with oil secretion from the skin sebaceous glands. Blackheads appear as small, usually flat spots with centers darkened by exposure to air. Whiteheads are similar lesions but without the dark color. These two types of pimples can develop into swollen, tender inflammations. Cysts, or nodules, associated with severe cases of acne, are firm swellings below the skin’s surface that become inflamed and sometimes infected.

INDICATIONS: Symptoms of acne: persistent, recurrent red spots or swellings on the skin, generally known as pimples. They may become inflamed or pus filled, and typically appear on the face, chest, shoulders, neck, or upper portion of the back, particularly in puberty; blackhead as well as whitehead spots; pustules, which are red swellings or lumps, sometimes visibly filled with pus which are developed from the black heads or whiteheads; in severe cases, cysts or nodules appear.

Recipe # 1 

INGREDIENTS:
Jasmine flowers (Jasminum sambac, bunga melati) – 20 flowers
Tamarind (Tamarindus indica, asam jawa) – 2 finger-size cuts
Sour lime juice (Citrus aurantifolia, perasan jeruk nipis) 2 tablespoons
Sulphur (belerang) – 1 marble size

PREPARATION AND DOSAGE:
Topical: Clean wash the flowers and mix it with all the other ingredients. Grind all to fine mushy substance, add the sour lime juice and mix evenly. Apply the mixture to the affected skin in the morning and evening before bedtime.

Recipe # 2 

INGREDIENTS:
Belimbi (Averrhoa bilimbi, buah belimbing wuluh) – 5 fruits
Salt (garam) – adequate amount

PREPARATION AND DOSAGE:
Topical: Clean wash and fine grind the belimbi fruits, and then add adequate amount of salt. Squeeze the mixture well and apply to the affected skin twice a day, in the morning and evening before bedtime.

REMARKS: -

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR SCABIES

Jamu Recipes for Scabies

PATHO-PHYSIOLOGY: Scabies is a contagious skin disease that is caused by a mite calledSarcoptes scabiei. The female mite burrows into the skin and deposit eggs and feces, causing the incredible itching and red lesions. Although it is believed that scabies is a problem of the unclean and poor, it is actually quite common at all socioeconomic classes.

INDICATIONS: Symptoms of scabies: intensely itchy rash with red patches generally located between the fingers, around the wrist, and on the elbows, navel, nipples, lower abdomen, and genitals. The face and scalp are rarely affected; pencil thin lesions that mark where the scabies mites have burrowed into the skin, visible in only about 25% of cases; itching that is most severe at night; scabs that tend to form over scratches areas

Recipe # 1 

INGREDIENTS:
Plantain leaves (Plantago major - folia, daun urat) – ¼ handful
Green chiretta leaves (Andrographis paniculata, folia, daun sambiloto) – 1 handful

PREPARATION AND DOSAGE:
Decoction: Clean wash the 2 ingredients and boil in 500 ml of pure water. Let it boil until left to ½ of the initial volume. Drink this decoction ½ glass 2 times a day.

Recipe # 2 

INGREDIENTS:
Indian privet leaves (Vitex trifolia, folia, daun legundi) – 1 handful

PREPARATION AND DOSAGE:
Decoction: Clean wash the leaves and boil in 1½ glasses of pure water, and let it boil until left to ½ glass. Keep the decoction for a night, and start taking it the following day 2 tablespoonfuls 2 times a day.

Recipe # 3

INGREDIENTS:
Firefly shrub (Pluchea indica, daun beluntas) – 1 handful
Cassia alata – leaves (daun ketepeng cina) – 5 leaves
Coconut oil (Oleum cocos nutifera, minyak kelapa) – adequate amount

PREPARATION AND DOSAGE:
Topical: Clean wash the shrub and leaves, and then squeeze it in an adequate amount of coconut oil. Apply the ointment onto the affected area 2 times a day

REMARKS: -

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR BURNS

Jamu Recipes for Burns

PATHO-PHYSIOLOGY: Our skin is sensitive to heat. If the temperature exposed to our skin exceeds 120 dF, the skin will burn and causes a damaged skin. There are 4 degrees of skin burn depending on the severity of the affected skin layer. The first degree skin-burndamages the thin epidermal layer and usually heals quickly. The second degree skin-burndamages a part of the dermis but still not enough to destroy the hair follicle and cells that generate new skin. The third degree skin-burn penetrates the subcutaneous layer, usually requires skin grafts fir new skin growth. The fourth degree skin-burn is the most severe that destroys the skin and damage the muscle and bones beneath.

INDICATIONS: First and second degree of skin-burn only.

Recipe # 77 

INGREDIENTS:
Young papaya fruit (Carica papaya, papaya muda) – 1 fruit
Betel leaves lime (kapur sirih) – adequate amount
Coconut oil (Oleum cocos nutifera, minyak kelapa)

PREPARATION AND DOSAGE:
Topical: Tap the young papaya mucous by rubbing 2 half cuts to each other. Mix the tapped mucous with the betel leaves lime and coconut oil. Mix it well, and then apply onto the affected area 2 times in a day.

Recipe # 78 

INGREDIENTS:
Vinca leaves(Catharanthus roseus, daun tapak dara) – 7 leaves
White rice (Oryza sativa, beras putih) – ¼ handful

PREPARATION AND DOSAGE:
Fine grind the 2 ingredients all together, add a little water and mix well. Apply the mixture to the affected skin. If necessary, you may use a bandage or wrap it with a piece of clean and sterile cloth. Change the bandage 2 times a day.

REMARKS:-

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR DANDRUFF

Jamu Recipes for Dandruff

PATHO-PHYSIOLOGY: Dandruff is indicated by those dry, white flakes of skin that constantly falls on your collar or shoulder when brushing your hair. Although it poses no risk at all, it is quite annoying and embarrassing. There is a misperception that dandruff is caused by poor hygiene and how often you wash your hair. The actual cause is simply the difference of people’s natural process that is, shedding of the skin cells that goes everyday. The difference is that some people shed more than others.

INDICATIONS: Symptoms of dandruff: flakes of skin that range from small and white to large, greasy and yellow; Itchy flaking that appears on the scalp or eyebrows, or around the hairline, ears, or nose.

Recipe # 1 

INGREDIENTS:
Coconut milk from a ripe coconut (Cocos nutifera, santan kelapa tua) – 100 ml
Kaffir lime leaf and zest juice (Citrus hystrix, perasan jeruk purut) – 100 ml
Pineapple juice (Ananas comosus, sari buah nanas) - 100 ml

PREPARATION AND DOSAGE:
Topical: Mix the 3 liquid and stir well. After regular hair shampooing, apply and rub the liquid to your scalp and gently massage your head skin for a while. Repeat this every 2 days until the symptoms disappear.

Recipe # 2 

INGREDIENTS:
Aloe leaves (Aloe vera, folia, daun lidah buaya) – 2 stalks

PREPARATION AND DOSAGE:
Topical: cut the aloe stalk in 2 pieces, and tap all the mucous coming out from the cuts. Apply the aloe mucous to the scalp and massage it gently. Repeat this once every 2 days until the symptoms subside.

Recipe # 3 

INGREDIENTS:
Dried stalks of rice plant (Oryza sativa, merang) – adequate amount

PREPARATION AND DOSAGE:
Topical: Burn the dried stalks and collect the ashes. Pour some water to the ashes and stir well. Use this mixture to wash your hair. Repeat this once every 2 days.

REMARKS: -

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR JOCK ITCH

Jamu Recipes for Jock Itch

PATHO-PHYSIOLOGY: Jock itch is a fungal skin infection that mainly affects the upper thigh crease, but can also affect other body folds like the arms and knees. It is an itchy, ring-shaped lesion that could extend from the groin to the upper thigh, and may possibly affect the genital too. It is most common in men and is aggravated by tight clothes, obesity and warm weather that stimulates excess sweating

INDICATIONS: Symptoms of jock itch

Recipe # 1 

INGREDIENTS:
Young papaya sap (Carica papaya, mucosa, getah papaya muda) – adequate amount |
Aloe vera, (Aloe vera, daging lidah buaya) – 1 leave, medium size

PREPARATION AND DOSAGE:
Topical: Cut the young papaya fruit into 2 halves, and then rub the 2 halves to each other until it saps out. Keep the sap. Peel the aloe vera leaf and take out the fleshy inner part. Mix the papaya sap and aloe vera flesh until even. Rub this mixture directly onto the affected skin area

Recipe # 2 

INGREDIENTS:
Coconut oil (Oleum Cocos nutifera, minyak kelapa) – ½ glass
Cassia alata – leaves (daun ketepeng Cina) – 11 leaves
Bratawali stalk (Tinospora crispa, batang bratawali) – 1 stalk
Green chiretta (Andrographis paniculata, sambiloto) - 1 handful
Serpent wood (Ranvolfia serpentina, pule pandak) – 1 finger-size cut

PREPARATION AND DOSAGE:
Decoction: Mix all ingredients and boil in 4 glasses of pure water. Let it boil until left to 3 glasses. Drink the decoction ½ glass 3 times a day. This decoction is contra-indicated for children below 5 years.

REMARKS: -

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR TINEA VERSICOLOR

Jamu Recipes for Tinea Versicolor

PATHO-PHYSIOLOGY: Tinea versicolor is a fungal infection of the skin and is usually mild in nature. It is often found in tropical regions and damp areas and affecting people with poor hygiene. The affected skin becomes spotted, pale and itchy, and flakes off when scratched. Even though it is a contagious disease, but it is not a dangerous disease and simply affects the appearance and complexion of a person

INDICATIONS: Symptoms of tinea versicolor: obvious spotted, pale and itchy skin

Recipe # 1 

INGREDIENTS:
Ginger (Zingiber officinale, jahe) – 1 finger-size cut
Black ants (semut hitam) – 10 ants

PREPARATION AND DOSAGE:
Topical: Clean wash and scrape the ginger. Put the ants into the scrapped ginger and squeeze until even. Rub this mixture to the affected skin area, 3 times a day

Recipe # 2 

INGREDIENTS:
Galangal rhizome (Alipinia galangal, rimpang lengkuas) – 1 thumb-size cut

PREPARATION AND DOSAGE:
Topical: Clean wash and scrape the galangal, and squeeze out the sap. Rub the sap onto the affected skin area. You may as well cut the galangal and rub it directly and gently to the affected skin. Do this, 3 times a day.

Recipe # 3 

INGREDIENTS:
Cassia alata – folia (daun ketepeng kerbau) – ½ handful leaves
Garlic (Allium sativa, bawang putih) – 2 cloves

PREPARATION AND DOSAGE:
Topical: Clean wash and fine grind the 2 ingredients. Rub the mixture directly onto the affected skin area, 3 times a day.

REMARKS: -

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR ECZEMA

Jamu Recipes for Eczema

PATHO-PHYSIOLOGY: Eczema is a form of infection of the skin characterized by chronic itching and inflamed skin. The affected area typically becomes dry, the skin flakes off, and occasionally blisters develop. Eczema, also called atopic dermatitis, has some association with allergy and may be a part of internal response against external stress. Thus, initial treatment should be addressed to identify and reduce the possible cause of stress.

INDICATIONS: Symptoms of eczema: patches of chronically itchy, dry, thickened skin, usually on wrist, face, and inner creases of the knees and elbows; skin lesions; patches of redness; scaling; skin color changes especially in dark skinned people; sometimes small bumps or blisters that excrete fluid.

Recipe # 1 

INGREDIENTS:
Jim-son weed leaves (Datura metel, daun kecubung) – 25 grams
Coconut oil (Oleum cocos nucifera, minyak kelapa) – adequate amount

PREPARATION AND DOSAGE:
Topical: Wash and find grind the leaves and add the coconut oil and mix well. Warm the mixture for a while. Rub the mixture while lukewarm

Recipe # 2 

INGREDIENTS:
Tamarind (Tamarindus indica, asam jawa) – 10 grams
Round turmeric rhizome (Curcuma xanthorrhiza, rimpang temulawak) – 5 finger-size cut
Palm sugar (gula enau) – 20 grams
Daun ngokilo (Stachytarpheta mutabilis, folia) – 7 leaves
Green chiretta leaves (Andrographis paniculata, daun sambiloto) – 1 handful

PREPARATION AND DOSAGE:
Decoction: Peel the round turmeric and cut to thin slices. Add the slices to the other ingredients and boil in 2 glasses of pure water until left to 1 glass. Strain after cooling. Drink 1 glass once a day for 5 days

Recipe # 3 

INGREDIENTS:
Round turmeric rhizome (Curcuma xanthorrhiza, rimpang temulawak) – 1 finger-size cut
Old tamarind (Tamarindus indicus, asam kawak) – 1 finger-size cut
Palm sugar (gula enau) – adequate amount

PREPARATION AND DOSAGE:
Decoction: Peel the round turmeric and cut to thin slices. Add the slices to the other ingredients and boil in 2 glasses of pure water until left to 1 glass. Strain after cooling. Drink 1 glass once a day for 5 days. The eczema usually ceased after 5 days.

Recipe # 4 

INGREDIENTS:
Turmeric (Curcuma domestica, kunyit) – 1 finger-size cut
Sour lime juice (Citrus aurantifolia, perasa jeruk nipis) – 5 drops
Betel leaves lime (kapur sirih) – 1 tablespoon liquid of the steeped betel leaves lime

PREPARATION AND DOSAGE:
Topical: Clean wash and scrape the turmeric. Steep and stir a little bit betel leaves lime in a small cup of water, take 1 tablespoon of the liquid, and mixed it well with the scraped turmeric and sour lime juice. Squeeze the mixture until even, and then rub the mixture onto the affected area. Do this 2 times a day until the condition gets better.

REMARKS:-

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR URTICARIA OR HIVES

Jamu Recipes for Urticaria or Hives

PATHO-PHYSIOLOGY: Urticaria or hives is one manifestation of the body allergic reaction that affects the skin. In general, allergy is an abnormal reaction of the body immune system to a substance that is usually not harmful. Urticaria may be caused by hypersensitivity to certain drugs, food or insect bites

INDICATIONS: Symptoms of urticaria: redness, swelling and itching of the skin; scratching may cause spreading of the symptoms; sudden fever.

Recipe # 1 

INGREDIENTS:
Round turmeric (Curcuma xanthorrhiza, rimpang temulawak) – ¾ finger-size cut
Honey (madu) – adequate amount

PREPARATION AND DOSAGE:
Decoction: Clean wash the round turmeric and cut to small pieces. Boil in 3 glasses of water until left to ¾ of the initial volume. Strain while still warm and add an adequate amount of honey. Drink this 2 tablespoonful 2 times a day.

Recipe # 2 

INGREDIENTS:
Cajuput oil (Oleum Melaleuca leucadendra, minyak kayuputih) - 1 tablespoon
Olive oil (Oleum eropaea, minyak zaitun) – 1 tablespoon
Menthol crystal (menthol kristal) – 1 teaspoon

PREPARATION AND DOSAGE:
Rubbing oil: Mix even the three ingredients, and rub it to the affected reddish and itching skin area.

REMARKS: -

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR PROTEIN DEFICIENCY

Jamu Recipes for Protein Deficiency

PATHO-PHYSIOLOGY: Protein deficiency is a rare condition at present days. However this could happen to communities with lack of knowledge about nutritious food and fail to understand the importance of protein intake to the body. Protein is responsible for maintaining osmotic pressure of the body fluids. Lack of protein will retain the body fluids to stay in tissues and causes systemic edema or swelling.

INDICATIONS: Symptoms of protein deficiency: Weakness; fatigue; pale skin with black spots; fragile skin that is easily hurt; loss of appetite; numbness of hands and feet; bloated stomach due to fluid retention in the abdominal cavity; edema of the extremities.

Recipe # 1 

INGREDIENTS:
Ground watermelon seeds (Citrullus vulgaris, bubuk biji semangka) – 1 tablespoon
Honey (madu) – 1 tablespoon

PREPARATION AND DOSAGE:
Decoction: Steep the ground watermelon seeds with ¾ glass of boiled water, and add the honey, stir well. Drink this decoction while still warm, 2 tablespoonfuls 2 times a day.

Recipe # 2 

INGREDIENTS:
Akar kelintang (Morings pterygosperma, radix) – 10 finger-size cuts
Salt – sufficient amount

PREPARATION AND DOSAGE:
Clean wash and fine grind the kelintang rhizome and add an adequate amount of salt. Mix well and use this mixture to rub the entire body twice a day until the edema subsides.

REMARKS: 

Causal therapy is to correct the protein deficiency by feeding the patient with protein rich food, like: chicken egg, fish, wheat etc. If the illness is severe, intravenous protein solutions should be administered.

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR THIAMINE DEFICIENCY

Jamu for Thiamine (B1 Vitamin) Deficiency

PATHO-PHYSIOLOGY: Thiamine or vitamin B1 is one of the essential vitamins which play an important role in the metabolism of carbohydrate, fats and proteins, and it helps convert excess glucose into stored fat. Thiamine also maintains proper function of nerve impulse transmission and contributes in maintaining normal appetite, muscle tone and mental health. Thiamine is naturally found in rice, wheat, milk, cheese, and in various fruits and vegetables. Thiamine deficiency causes beriberi, a condition that is rare in present days, bust could still be found in poor communities or remote villages in the third world countries, where the understanding and distribution of nutritious food is still a problem. However, thiamine deficiency may occur in modern societies among people with alcoholism or poor diet for some reasons.

INDICATIONS: Symptoms of thiamine deficiency: fatigue; loss of appetite; nausea; moodiness, weakness, joint pain, confusion, anemia and possible heart arrhytmias (irregular heart beats). Severe deficiency may show edema of the lower extremities where a finger pressure to the swollen skin leave a concave mark that will stay for quite long while. This sign is called pitting edema.

Recipe # 1 

INGREDIENTS:
Young fresh papaya leaves (Carica papaya folia, daun papaya muda) – 1 handful
Honey (madu) – 1 tablespoon

PREPARATION AND DOSAGE:
Decoction: Clean wash and fine grind the papaya leaves. Add 1 glass of warm water and the honey. Mix well, squeeze and strain the sap. Drink this ½ glass 3 times a day.

Recipe # 2 

INGREDIENTS:
Betel leaves (Piper betle folia, daun sirih) – 10 leaves
Bitter ginger rhizome (Zingiber amaricans rhizoma, akar lempuyang) – 3 finger-size cuts
Long pepper (Piper retrofractum, cabai Jawa) – 6 pieces
Red rice (Monascus purpureus, beras merah) – 1 cup
Wine – 2 cups

PREPARATION AND DOSAGE:

Clean wash and fine grind all ingredients. Add the wine to the mushy ground mixture and squeeze evenly. Use the mixture to rub and massage the entire body, 1 – 2 times a day

Recipe # 3 

INGREDIENTS:
Green peas (Phaseolus radiatus, kacang hijau) – 1 cup
Coconut milk (santan) – 2 cups
Palm sugar (gula enau) – 2 finger-size cuts

PREPARATION AND DOSAGE: Mix all the ingredients and boil. Stir when cooking until it becomes a thick green-pea porridge. Eat this portion 2 times a day.

REMARKS:-

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR ANEMIA

Jamu Recipes for Anemia

PATHO-PHYSIOLOGY: Anemia is a condition that is caused by the reduction of the number of circulating red blood cells or by inadequate amount of an essential protein called hemoglobin. The severity of anemia can range from mild to life-threatening.

INDICATIONS: Symptoms of anemia: weakness; fatigue; a general feeling of malaise; bluish lips, yellowish skin; pale gums, nail beds, eyelid lining or palm creases; frequently out of breath; fainting, dizziness; burning tongue; balance impairment.

Recipe # 1 

INGREDIENTS:
Prickle amaranth leaves (Amaranthus spinosum, daun bayam duri) – 1 handful
Chicken egg yolk (kuning telur ayam) – 1 egg yolk
Honey (madu) – 1 tablespoon

PREPARATION AND DOSAGE:
Decoction: Clean wash and fine grind the prickle amaranth. Pour ½ glass of warm water to the amaranth, squeeze and strain. Add the egg yolk and honey to the strained sap and stir well. Drink 1 glass 2 times a day

Recipe # 2

INGREDIENTS:
Bird banana bud (Musa sp, anakan pohon pisang kapok) – 1 stalk about 8 inches high
Salt – 1 tablespoon.

PREPARATION AND DOSAGE:
Decoction: Clean wash and scrape the banana bud. Add 1 tablespoon salt and adequate amount of warm water. Mix well, squeeze and strain the sap. Drink it 3 tablespoonful 2 times a day.

Recipe # 3 

INGREDIENTS:
Cowpea leaves (Vigna unguculata folia, daun kacang panjang) – ½ handful

PREPARATION AND DOSAGE:
Steam the leaves and eat it as vegetables at lunch and dinner.

Recipe # 4 

INGREDIENTS:
Elephant’s foot rhizome (Elephantopus scaber rhizoma, akar tapak liman) - ½ handful
Honey (madu) – 1 tablespoon
Sour lime juice (Citrus aurantifolia, perasan jeruk nipis) – 2 teaspoons

PREPARATION AND DOSAGE:
Decoction: Clean wash and fine grind the elephant’s foot rhizome. Add the honey and sour lime to the ground rhizome, mix well. Squeeze and strain the sap. Drink the strained sap 3 tablespoonful 2 times a day.

REMARKS:

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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

JAMU FOR FOOD POISONING

Jamu Recipes for Food Poisoning

PATHO-PHYSIOLOGY: Food poisoning can occur after eating foods that are contaminated with bacteria, viral or chemical substances. Some common food ingredients that might turn to poison are: mushrooms (Amanita sp., Phacomarasmius sulciseps) that can be deadly,jengkol beans that contains jengkolic acid and may cause renal failure, seafood of any kind that in some cases contain excessive amount of histamine, a substance that causes allergy.

INDICATIONS: Symptoms of food poisoning: a combination of nausea, vomiting and diarrhea which might be accompanied with abdominal cramps; headache; fever and chills; sweating; dizziness; tearing in the eyes; excessive salivation.

Recipe # 1 – Mushroom poisoning 

INGREDIENTS:
Chicken egg – 1 raw egg
Condensed milk, adequate amount
Coconut milk/young coconut liquid, adequate amount

PREPARATION AND DOSAGE:
Shake the egg and let the patient drink it to stimulate vomiting. You can also use condensed milk to replace the egg-shake. Drink the milk until the patient vomits. After emptying the patient’s by vomiting drink the coconut milk or the young coconut liquid.

Recipe # 2 – Mushroom poisoning

INGREDIENTS:
Merremiae (bidara upas) – ¼ fist-size cut
Condensed coconut milk – ½ glass
Honey – 2 tablespoons.

PREPARATION AND DOSAGE:
Clean wash and scrape the merremiae. Mix it with the condensed coconut milk and honey. Then squeeze out the sap and strain. Drink this juice 3 tablespoonful 2 times a day

Recipe # 3 – Jengkol beans poisoning 

INGREDIENTS:
Young papaya fruit (Carica papaya, buah papaya muda) – 1 fist-size
Salt – adequate amount

PREPARATION AND DOSAGE:
Peel and clean wash the young papaya fruit. Scrape it and add ½ glass of warm water and the adequate amount of salt. Drink this decoction until symptoms ceases.

Recipe # 4 – Jengkol beans poisoning

INGREDIENTS:
Ground coffee – 2 teaspoons
Egg white – 1 tablespoon
Honey – 2 tablespoons

PREPARATION AND DOSAGE:
Mix all the ingredients and stir well. Steep the mixture with boiling water. Wait for a moment and drink the decoction while still warm ½ glass 2 times a day

Recipe # 5 – Seafood poisoning

INGREDIENTS:
Garlic (Allium sativum, bawang putih) – 2 cloves
Cumin (Cuminum cyminum, jintan hitam) – ½ teaspoon
Coconut milk (santan) – 2 tablespoons
Honey – 2 tablespoons

PREPARATION AND DOSAGE:
Clean wash and fine grind the garlic and cumin. Mix it well with the coconut milk and honey. Squeeze and strain the sap. Drink the sap 1 tablespoonful 2 times a day.

Recipe # 6 – Seafood poisoning 

INGREDIENTS:
Fragrant banana rhizome (Musa sp rhizoma, akar pisang swanggi) – ¾ fist-size cut
Salt – adequate amount

PREPARATION AND DOSAGE:
Clean wash and scrape the rhizome. Add 1 tablespoon salt water then squeeze and strain. Drink the sap 2 tablespoonful 2 times a day.

REMARKS:-

IMPORTANT NOTE

The recipes and techniques mentioned in this page are not meant to replace diagnosis and treatment of a medical practitioner. 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