Category Archives: Nutrition

lemon and salt

Lemon & Salt Tonic

lemon and salt

There are many potential benefits of real sea salt and lemon. The sea salt has been proven throughout the years and through science that moderate levels of this is actually good for your heart health and does not negatively affect blood pressure.  Stephen Seifert wrote an article reviewing the benefits of sea salt combined with lemon.

At the start of our day, we all have that special health practice or routine to take us through the rest of the day that is vital to health and happiness.  How about trying a glass of warm lemon water with Himalayan salt? This simple little drink each morning may boost your health and wellness regimen, and it is so very easy to make. Many of the professional athletes and Olympians start their morning out with lemon and salt water.

Just a mere 10-ounce glass of warm lemon water with Himalayan salt can increase your immune function, improve digestion, decrease uric acid to fight inflammation and balance your overall body. 

As we all know, lemons are excellent for fighting inflammation as they can dissolve the uric acid in your joints and help to build and repair tendons, ligaments, and bone. The American College of Physicians study on osteoarthritis confirms that lemon may be especially beneficial for those with rheumatoid arthritis and osteoarthritis.

A glass of this mixture of lemon water with Himalayan salt might provide a better overall mineral balance that will promote proper food and water absorption in your body that will allow essential nutrients to get where they should be. The lemon has alkalizing effects and coupled with natural salt, are highly useful for managing your body’s pH balance, which is crucial for the optimal functioning of the body’s systems. A lemon will provide up to 139% of your daily value for vitamin C and could be an alternative to that vitamin C supplement you might be taking.

Other benefits are to use as a detox for your cells, reducing problematic cellulite, clearing up skin and adding a fresh glow, using for allergy season, paving the way for better sleep, helping to control blood sugar, detoxifying your liver, freshening your breath, helping you to chill out, reducing blood pressure and boosting your libido. This little drink in the morning may also get you hydrated right at the start, serve as an antioxidant powerhouse, improve your heart health and promote digestive health.

Why take the supplements when a very natural lemon and Himalayan salt may do the trick? Just look at all the benefits you may reap from adding this morning ritual to your daily routine.  Try it, you might like it!

Dr Fredda Branyon

immunodeficiency

Genetic Immunodeficiency In Children

immunodeficiency

Prof. Adrian Liston and prof. Isabelle Meyts, along with a team of scientists, were able to characterize a new genetic immunodeficiency resulting from a mutation in a gene named STAT2. Patients with this mutation are extremely vulnerable to normally mild childhood illnesses such as rotavirus and enterovirus. The analysis of the genetic defect allows clinicians to provide children with the proper therapies before their illnesses prove fatal.  These findings have been published in the Journal of Allergy and Clinical Immunology.

It has become possible for researchers to identify extremely subtle defects of the human immune system with the recent advancements in technologies and tools. Prior to these many patients with hidden immunodeficiencies, or defects that were not obvious from the beginning, often became extremely ill or even died before their genetic disorders were diagnosed. The team was able to identify a gene mutation causing an immunodeficiency that can be fatal during childhood, enabling children to be diagnosed, monitored and preemptively treated for the disorder.

These immunodeficiency disorders are not rare. They range from as severe as the well-known “bubble boy” to nearly impossible to detect “hidden” defects.  Immunodeficiencies are more common than scientists previously thought and they have only just begun to scratch the surface when it comes to defining these latter types of immune disorders that can be specific enough to make sufferers highly susceptible to just one or two types of diseases.

Prof. Adrian Liston stated he wouldn’t be surprised if they discover that up to 1 in 100 children are affected at the completion and identification of all genetic immunodeficiencies. The “hidden” ones are especially insidious because they do not present as obviously as other genetic immune disorders. One patient in their study did, unfortunately, die before a diagnosis could be made.  Another patient is alive and well since being diagnosed and is being carefully watched. If they can identify them, they can do something about most immunodeficiencies.

They stress the importance of assessing the severity of childhood illnesses on the part of parents and suggest that parents look for helpful information online and raise the possibility of a potential genetic immunodeficiency with a pediatrician.  Severe common illnesses may signal immune disorders. They feel that when an otherwise healthy child experiences extremely severe infection with a common pathogen like the flu or chickenpox virus, or when a child is particularly vulnerable to infection with a single pathogen, there is most likely an underlying defect in the immune system.  If there is a history of a child in the family succumbing to infection, this should alert the family and the clinician. Identifying the causative gene defect allows for genetic counseling and preventive measures to be taken.

Prof. Adrian Liston’s lab has developed a unique immune phenotyping platform and gene discovery program that can help identify previously unknown immune system defects and inflammatory diseases, aiding in new treatments that can be administered in a timely way to unravel “hidden” immunodeficiencies.  They seek to identify every possible cause of genetic immunodeficiency so that every child displaying warning signs can be tested and treated before it is too late.

Dr. Fredda Branyon

meals trigger inflammation

Meals Trigger Inflammation

meals trigger inflammation

We are not only taking in nutrients when we eat we are also consuming a significant quantity of bacteria. That’s certainly not fun to think about! In order to fight these bacteria, our body is faced with the challenge of simultaneously distributing the ingested glucose and fighting these bacteria. An inflammatory response is triggered that activates the immune systems of healthy individuals and serves as protection. Doctors from the University and the University Hospital Basel have proven this for the first time. This inflammatory response fails dramatically in overweight individuals and can lead to diabetes.

Type 2 diabetes is an adult-onset type that leads to chronic inflammation with many negative impacts.  Diabetes, by impeding the over-production of a substance involved in this process called interleukin-1beta (IL-1beta), has been the treatment in a number of clinical studies.  This triggers chronic inflammation and causes insulin-producing beta cells to die off.

There are some positive sides of inflammation that was reported in the journal Nature Immunology.  Researchers from the Department of Biomedicine at the University and the University Hospital Basel have reported these findings. Short-term inflammatory responses play an important role in sugar uptake in healthy individuals and the activation of the immune system.

Professor Marc Donath, head of the Department of Endocrinology, Diabetes and Metabolism at the University Hospital Basel and his research team have demonstrated the number of acrophages, a type of immune cell around the intestines, increases during mealtime. These are called scavenger cells that produce the messenger substance IL-1beta in varying amounts. This depends upon the concentration of glucose in the blood and in turn, stimulates insulin production in pancreatic beta cells. The macrophages are then caused to increase IL-1beta production, while along with insulin, they work to regulate blood sugar levels and the messenger substance IL-1beta ensures that the immune system is supplied with glucose and remains active.

The mechanism of the metabolism and immune system is dependent on the bacteria and nutrients that are ingested during meals. The immune system is able to adequately combat foreign bacteria with sufficient nutrients, but when there is a lack of nutrients, the few remaining calories must be conserved for important life functions at the expense of an immune response.  This may help to explain why infectious diseases occur more frequently in times of famine.

Dr. Fredda Branyon

Source of carbohydrates

Surprising Sources Of Carbs

carbs

The normal foods that we associate carbs with are bread, pasta and cake.  We avoid these to keep the blood sugar level down. Carbs, however, can lurk in many less obvious places that we need to be aware of when counting carbs.

Most people with diabetes aim for 45-60 grams of carbs per meal; however, each person needs to discuss this with your doctor to learn the correct amount of carbs for you.

Surprising sources of carbs are:

1. Milk substitutes

Great options are organic soymilk and almond milk for those who are lactose-intolerant.  Watch for the flavored varieties that have more sugar. Vanilla almond milk has 16 grams of carbs and a cup of chocolate soymilk has 23 grams, compared to plain soymilk that has about 12 grams of carbs.

2. Yogurt

This is a good source of calcium and probiotics but some low-fat, fruit-flavored varieties have upward of 40 grams of carbs for 8 ounces.  Try to use organic yogurt.

3. One cup of Canned Baked Beans

Has 54 grams of carbs that could be the entire amount budgeted for one meal.  They provide protein and fiber but limit yourself to a ½ cup serving. If possible, it’s actually better to cook your own baked beans rather than eating from a can.

4. Tomato sauce

In a jar, you can count on there being added sugar and carbs. (about 12 grams per ½ cup). Check those nutrition facts and notice that many brands are high in sodium.

5. Salad Dressing

Nearly any bottle you reach for will have added sugar, so check those labels.  Try making your own with olive oil and vinegar. Otherwise, a tablespoon or two is unlikely to send your blood sugar soaring, but watch the amount you use.

6. Barbecue Sauce

One tablespoon will cost you about 7 grams of carbs.  Limit that dipping and dipping where you might end up with ½ cup and have eaten 59 grams of carbs.

7. Orange Chicken

Each eaten individually is healthy.  But orange chicken has 146 grams of carbs.  Better skip this dish when ordering at the Chinese restaurant.

8. Split Pea Soup

The starch in peas will yield a hefty 26 grams of carbs per cup along with those other nutrients like fiber.  There is usually a lot of added salt in soups, so choose those reduced-sodium varieties.

9. Sugar-free Cookies

Take another look. Just because these are sugar-free it doesn’t mean carb-free.  There are nearly as many carbs in sugar-free cookies per serving as their regular counterparts. And let’s not forget to look for what other chemicals are added in order to make it sugar-free but still sweet tasting.  Again, check those nutrition labels before making your choice.

10. Protein bars

Many of these bars, especially if aimed at athletes who need that extra energy, have plenty of carbs.  Try a banana with 1 tablespoon of almond butter for that healthy snack before your workout. This might be a better option.

Bottom line?  Check those nutrition labels as some foods just might surprise you with the amount of carbs they contain.

Dr Fredda Branyon

Woman_Sleeping

Facts About Melatonin

Woman_Sleeping

The pineal gland, a small gland in the brain, makes a hormone called Melatonin. This helps control your sleep and wake cycles. You can find very small amounts of it in foods such as meats, grains, fruits and vegetables and can also buy it as a supplement.

We all have our own internal clock within our body that controls our natural cycle of sleeping and waking hours. This body clock controls how much melatonin our body makes. Our melatonin levels normally begin to rise in the mid- to late- evening and then remain high for most of the night. Then it drops in the early morning hours. How much melatonin our body produces is also affected by light. When the days are shorter during the winter months, the body may produce melatonin either earlier or later in the day than usual and can lead to symptoms of seasonal affective disorder (SAD), or winter depression. Our natural melatonin levels slowly drop with age and some older adults make very small amounts of it, or none at all.

Some supplements are used to treat jet lag or sleep problems and other good uses are:

  • Treating seasonal affective disorder
  • Helping to control sleep patterns for those who work night shifts
  • Preventing or reducing problems with sleeping and confusion after surgery
  • Reducing chronic cluster headaches

Please remember, you do not want to play with your hormones. Melatonin supplements are safe in low doses for short-term and long-term use, but be sure to talk with your doctor about taking them. Too much melatonin can actually cause a pineal tumor. Melatonin supplements should not be taken by children and pregnant or nursing women, without consulting a doctor first.

There are some side effects that will go away when you stop taking the supplement such as:

  • Sleepiness
  • Lower body temperature
  • Vivid dreams
  • Morning grogginess
  • Small changes in blood pressure

Do not drive or operate machinery when you are taking melatonin if it makes you feel drowsy. Tell your doctor if you are taking melatonin during health exams and let him know if you are having trouble sleeping. It may be related to a medical problem.

Melatonin in adults should be taken in doses from 0.2 mg to 9 mg, based on the reason for its use. The dosage will vary widely from one person to another so talk with your doctor to get the right dosage and to find out if melatonin is right for you. These supplements can be purchased without a prescription at health food stores, drugstores and online, and should be taken only in its man-made form.

Dr Fredda Branyon

Astralagus Plant

All About Astragalus

Astragalus oil is from the root of a plant known as Astragalus membranaceus, that has various names like Huang Qi, Bei Qi and Hwanqqi and is native to northern China and the elevated regions of the Chinese provinces like Yunnan and Sichuan.

The astragalus is a member of the pea family and coined Huang Qi that means yellow leader because of the yellow root. It has a sweet-smelling yellow blossom and a hairy stem that grows best in sandy, well-drained soil under the sun. This particular plant and its uses were discovered by a Chinese herbalist named Shen Nong, almost 5,000 years ago. He created a detailed record called Shen Nong Pen Tsao Ching that listed about 300 plants that he had discovered and this record served as a log of his research.

Some uses of the astragalus oil is to strengthen and replenish qi, the body’s life force and protective energy, or as we know it, the immune system. No studies have been reported about the cosmetic use of this oil, so, for now, it’s best to use for massages. The root can be made into other products like liquid extracts, tinctures, teas and creams for topical use. Some products containing traces of this plant were useful in helping to treat chronic weakness, fatigue, weak digestion, shortness of breath, bloating, ulcers, low immunity, heart failure, HIV/AIDS, night sweats, nephritis, low adrenal energy, urinary tract infections and chronic colds, allergies or flu prevention.

The astragalus plant contains polysaccharides, saponins, flavonoids, amino acids, trace elements, essential oils, organic compounds, minerals, dietary and crude fiber, bitter compounds that increase the flow of urine and mucilaginous compounds that enhance immune response.

Benefits of astragalus oil are to bolster immune function, increase white blood cell count, helps to stimulate production of antibodies, improves digestive health, improves overall function of the heart and cardiovascular system, promotes metabolic function, helps to manage diabetes, promotes normal cholesterol levels, enhances liver and kidney function, assists in increasing bodily resistance to virus and bacteria and helps cure stomach ulcers through the inhibition of gastric secretions and reduction of gastric acid.

The plant can help your body by relaxing the blood vessels, lowering blood pressure, stops fatty plaque deposits from clogging arteries, enhances body energy, aids in decreasing acidity level in the stomach and reducing blood sugar levels.

It is best to avoid consuming the plant or the oil if you are pregnant, breastfeeding, have undergone surgery or suffering from illnesses as autoimmune diseases, multiple sclerosis, psoriasis, rheumatoid arthritis, type 1 diabetes or systemic lupus erythematosus.

No recorded incidents of ill effects of astragalus have been recorded, but be sure to take note of the potential side effects of increased visibility of pimples and blemishes, increased effects of some antiviral meds, interference with actions of diuretics, phenobarbital, beta-blockers and anticoagulants, rise in growth hormone levels, allergic reactions or counteracting of the immune-suppressing effects of cyclophosphamide.

Dr Fredda Branyon

Fruits and Vegetables

Health Fads?

These health fads may not be all that healthy! According to an article by Dennis Thompson, from HealthDay Reporter, there are actually some popular health fads that suggest they could be detrimental to a good diet. Juicing may be one of these as well as coconut oil, which is loaded with saturated fat but has emerged as another dietary craze in the United States.

One diet that likely has little positive health benefit for people who do not have gluten sensitivity or celiac disease is the gluten-free diet. This all comes from the conclusions of a new review of the latest scientific evidence on food and nutrition that was conducted to shed some light on the latest diet fads.

Nutrition has become a widespread confusion. Lead author Dr. Andrew Freeman, co-chair of the American College of Cardiology’s Lifestyle and Nutrition Work Group says that one day you hear how good something is, and the next it’s bad for you. The review purpose was to give clinicians the tools needed to help their patients. Dr. Freeman is also director of cardiovascular prevention and wellness at National Jewish Health in Denver. Dr. Freeman, along with his colleagues, reviewed medical evidence that related to overall healthy eating patterns and specific dietary fads that are now popular in the United States.

This is what they concluded:

  • Juicing might improve absorption of some plant nutrients, but according to Dr. Alice Lichtenstein, director of the Cardiovascular Nutrition Laboratory at Tufts University in Boston, it also leaves out a lot of fiber and nutrients contained in whole fruits and vegetables as juicing removes the juice and produces liquid that contains most of the vitamins, minerals and chemicals that are found in whole fruit and vegetables.
  • High-dose antioxidant dietary supplements are not benefiting people any more than just eating those foods rich in antioxidants. We don’t get the same benefit every time we extract things from plants.
  • The recent health food fad of coconut oil is another one, but it is naturally loaded with unhealthy saturated fats. We would do better to use olive and vegetable oils in our cooking as they contain healthy unsaturated fats.
  • If you have gluten sensitivity or celiac disease, a gluten-free diet can help, but it does no good for healthy people who can digest grains without any side effects. People can be healthier with whole grains than those using gluten-free alternatives that are higher in processed carbs.
  • Earlier it was thought that eggs can increase a person’s cholesterol levels, but Lichtenstein says not as much as previously believed. Having one or two eggs per day would likely have a small effect in most people that are not at high risk for heart problems or high cholesterol. Above that limit, it could be problematic. Meat and dairy products that contain saturated fats pose a larger hazard to cholesterol levels.

In conclusion of this study, most people would be better off with a predominantly plant-based diet that emphasizes eating whole unprocessed foods.

Dr. Freeman usually recommends eating a white variety of brightly colored vegetables and fruits to obtain antioxidants and other important nutrients.

Here again, we have yet another view on what is and what isn’t healthy for us. It makes it a little difficult to know how we should eat, doesn’t it?

Dr Fredda Branyon

Lemons

Vitamin C Adjunct to Cancer Treatment

One of the most well established antioxidants known is vitamin C and it’s health benefits have been demonstrated over time for the prevention and treatment of infectious diseases. It has also been shown through research that vitamin C is cytotoxic to cancer cells when administered by IV in high doses, and has a number of heart and cardiovascular benefits. It the opinion of many, it is a very useful supplement that should be included as a part of most cancer treatment protocols.

You need to have a very high concentration of vitamin C in your blood in order to effectively kill cancer cells. The only way to obtain these extreme levels is through IV administration. Bypassing the digestive tract with IV administration results in blood levels up to 500 times higher than what you can achieve through the oral route. The mechanism behind vitamin C’s ability to target cancer cells has to do with the generation of hydrogen peroxide, which is what actually kills the cancer cells. The vitamin C breaks down easily.

Vitamin C has other benefits for cancer by lowering inflammation in your body. It helps lower pro-inflammatory cytokines and C-reactive protein that correlate with a reduction in tumor size. A 15-year-long research project called RECNAC (cancer spelled backwards) was completed by Riordan, which showed vitamin C was selectively cytotoxic against cancer cells. Further research has been done by scientists at the Lewis Cantley of Weill Cornel Medicine in New York that found high doses of vitamin C helps kill and eliminate colorectal cancer cells with certain genetic mutations. Even further studies have shown the high-dose vitamin C can help slow the growth of prostate, pancreatic, liver and colon cancer cells.

Vitamin C is best known for its ability to combat infectious disease, which is highlighted in Dr. Thomas Levy’s book, “Curing the Incurable.” In combination with thiamine (B1), vitamin C and hydrocortisone have also been shown to be helpful in the treatment of severe sepsis and septic shock. Your heart, blood vessels, lungs and eyes also receive benefits from vitamin C. This vitamin can help in the following ways:

  • Decrease risk of post-operative atrial fibrillation after heart surgery, thereby
    reducing the risk of stroke and heart failure.
  • Reduce high blood pressure by protecting your body’s supply of nitric oxide.
  • Reduce your risk of chronic obstructive pulmonary disease among smokers.
  • Prevent heart attacks, by reducing inflammation.
  • Protects your vision by improving the function of your retinal cells and reduces
    your risk for cataracts by fighting oxidative stress.

It is important to get your glucose-6-phosphate dehydrogenase ( G-6 PD) checks beforehand. This is an enzyme in your red blood cells that need to maintain membrane integrity. If you are a G-6 PD person, high dose Vitamin C can be very dangerous and can even cause death.

The suggested dosage for vitamin C is between 25 to 75 grams intravenously which is 300X the normal amount of vitamin C you’d get from eating a healthy diet. We all need 300 to 400 mg/dl to achieve selective cytotoxicity against cancer cells. Eat a balance diet rich in vitamin C with varied whole foods to avoid causing a nutritional imbalance.

Dr Fredda Branyon

people aging 75 years or older

Colonoscopy After 75

colonoscopy

Have you heard that the ’70s are the new 50’s? That’s what I have been reading lately. That’s great news if we do the things to take care of ourselves. Time Magazine recently came out with an article explaining the Blue Zones where people live to be in their 100’s. When you have time, look up the Blue Zones and read about what these “super agers” do to keep healthy. What if numbers confuse our mind and we were to think we are supposed to be old just because we are labeled by a number? It’s very interesting.

Here in the US,  has been much speculation as to whether a colonoscopy is necessary after a woman reaches the age of 75.  As we all know a colonoscopy can find and remove cancerous growths in the colon. However, they feel it may not provide much cancer prevention after 75 years of age, according to a new study.  

More than 1.3 million Medicare patients aged 70 to 79 found that having a colonoscopy reduced colon cancer risk slightly over 8 years, from just under 3% to a little more than 2% in those younger than 75.  For those over 75, it had little or no effect on cancer risk.

Vice president for cancer screening at the American Cancer Society, Robert Smith, said it would be misguided to stop all colonoscopies for those women who have turned 75.  Overall health and life expectancy of the patient is the better criterion. Individualized decisions about if screening is appropriate for those over 75, should be determined by the patients themselves.

From the age of 50 to 75 the screening guidelines from the U.S. Preventive Services Task Force recommend screening for colon cancer by any method.  This is a procedure that is reimbursed by Medicare, regardless of the patient’s age. It is not recommended that people with limited life expectancy be screened.  

Dr. Xabier Garcia-Albeniz is a research associate at the Harvard School of Public Health and study leader who, with his colleagues, note that colonoscopy is an invasive procedure that requires a thorough bowel cleansing and often sedation beforehand.  There are risks of complications that include bowel perforation during the procedure. They do indicate, however, that the study found that the risk for serious harm from colonoscopy was small in both age groups.

The patients and their physicians should consider these findings when making decisions about colorectal cancer screening, especially in the upper age groups.  This report was published in the Annals of Internal Medicine.

They also reported that healthy individuals will benefit from screening, but not if you are likely to die from something else.  If you do have colon cancer but are likely to die before there are symptoms, then screening doesn’t help very much and the prep for this is not a pleasant one.  If you are younger than 75, be certain to consider the benefits of having this screening done.

Ok, now for my opinion. If you feel like you are a young 75-year-old or older, please keep your checkups going and your colonoscopy done. I feel too many people are dying prematurely because there are so many rules on what age we are supposed to do certain things. Age can sometimes only be a number. Live what is in your mind!

Dr Fredda Branyon

Anise

Benefits of Anise Oil

Anise oil has a licorice-flavored taste that offers body-wide benefits that were used by many ancient civilizations. Many of today’s pharmaceuticals take advantage of anise’s benefits by adding this herb to some drugs, like cough syrup and throat medications. These drugs are neither all natural nor safe according to pharmaceuticals. It needs to be used in its natural form for maximum benefits, or as anise oil.

The anise essential oil originally came from Asia and is prevalent in Mediterranean nations. Spain, France and Russia also produce it as well as being found in the wild of other countries. The Romans originally introduced anise to Europe and early settlers brought it to North America. One primary use was to promote digestive health and was often added with cumin and fennel in ancient Rome to a cake that was eaten after meals. The Egyptians used the herb as an ingredient in breads. There are many uses for anise oil that range from cooking to flavorings to medications.

Some uses of anise oil include:

  • Narcotic and sedative as easing epileptic and hysteric episodes
  • Pain reliever for relief of arthritic pain
  • Antiseptic to clean wounds and help protect against infections
  • Decongestant/expectorant to help eliminate congestion in the respiratory tract
  • Flavoring agent for food and beverages and as an ingredient in salads and soups
  • Food processing in meats like pepperoni, pizza toppings, Italian sausage and
    similar food products
  • Breast milk production as it has phytoestrogenic properties
  • Libido enhancer as a sex drive enhancer and as an aphrodisiac (in ancient times)
  • Natural head lice remover as a safer alternative to chemical lice treatments
  • Insecticide as it is toxic to insects
  • For oral health when added to toothpastes, mouthwashes and syrups
  • Fragrance when added to soaps, detergents, lotions and skin cream

Anise oil has antibacterial, antifungal, antioxidant, stimulant and expectorant properties and is added to medicines, such as cough syrups and lozenges. The antibacterial properties of this oil are useful against bacterial strains like Staphylococcus aureus, Streptococcus, pyogenes, Escherichia coli and Corynebacterium ovis. It is useful against Candida albicans and fungal strains like Alternaria, Aspergilus, Cladosporium, Fusarium and Penicillin. Relieving indigestion, flatulence and acute chest pains are also benefits of anise oil as well as spasms, cramps, diarrhea, convulsions, muscle pain, acute chest pain and will also aid in promoting the elimination of excess gas in the digestive system. The oil will help to loosen mucus or phlegm and help ease breathing troubles as asthma and other respiratory issues.

Five drops of anise oil mixed with 1 tablespoon of almond oil that is massaged onto your stomach will relieve stomach cramps, mixing 1 to 2 drops with warm water to gargle with will freshen breath, using 2 to 3 drops in a diffuser helps respiratory conditions, a couple drops in a carrier oil and massaged in the affected area will ease menstrual pain. Anise oil will also help treat hiccups and treat nausea, migraine and vertigo.

Anise oil is deemed generally safe for human consumption and does not pose a threat when it is consumed or used in moderation. In heavy doses it can aggravate certain type of cancers. Pregnant and nursing women may benefit from its use. Avoid administering the oil directly on the delicate skin of infants and young children. Any side effect might be an allergic reaction, mouth or lip inflammation or nausea, vomiting or seizures. If any of these occur, call your doctor immediately.

Dr Fredda Branyon