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
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
