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
