'Gastroesophageal Reflux Disease' (GERD) Herbal Mix
Having acid reflux disease means that your stomach acid is constantly moving up to the esophagus and you suffer from heartburn (irritation of the tube that connects your throat and stomach). The most common symptoms of acid reflux are heartburn, constant burping and/or hiccups, nausea, and bloating.
This mixture includes carefully selected roots and herbs that work synergistically to decrease acid reflux and relieve symptoms of heartburn by helping increase the mucus coating of the esophageal lining, which helps calm the effects of stomach acid and therefore offering a soothing effect on the digestive tract.
Ingredients: Angelica Archangelica, Calamus (Acorus Calamus), Marshmallow (Althaea Officinalis), Gentian (Gentiana Lutea), Licorice (Glycyrrhiza Glabra), Linseed (Linum Usitatissimum), Sage (Salvia Fruticosa/Triloba), Basil.
Suggested Herbal Tea Preparation
- Heat the water to just the point when it starts to boil.
- Add 1 teaspoon of loose tea, in a tea infuser or tea bag, for 180ml - 240ml of water.
- Pour the heated water (right off the boil) over the tea, cover your cup, and steep for 7-10 minutes or longer.
- Add honey or stevia for sweetness, if desired.
1-3 teaspoons of loose tea (or 3g up to 3 times) daily. If more than one herbal mixture is consumed at the same period of time, reduce the amount of tea accordingly.
When herbs are used for a long period of time, it is suggested to consume a herbal remedy with a ratio of 3 to 1. For example, if you choose to take it for 3 weeks, have a one-week pause, if it is taken for a 30-day period, have a 10-day pause, etc. That does not apply to herbs and fruits that have a laxative effect.
*Extra tips for the perfect cup of tea*
Cover your tea
The act of covering your tea ensures warmth, a full extraction, and that the volatile essential oils of the herbs (which are very beneficial) stay in your cup.
Use Good Water
When making any tea, be sure you begin with good water, it makes up over 90% of the end product. Water quality and taste vary greatly between locales. If your water tastes really good out of the tap, chances are it will make good tea.
If there is a noticeable unpleasant taste (metallic, chlorine, earthiness, etc.) it will come through in the tea. A simple, inexpensive solution is a store-bought water filter. Spring water also works well. For best results, always make tea with fresh water, not water that has been previously boiled or has been sitting around. It is not suggested to use distilled water.
Heat the Teapot
If you are using a teapot to make tea, pour a small amount of hot water into the pot to warm it before beginning to make your tea.
Measure the Tea
The standard guideline for tea is to use one rounded, measuring teaspoon of tea for every 240 ml of water. When measuring, take the leaf size into account. For example, if you are preparing a very fine particle tea, use a level teaspoon. If you are preparing a large-leaf, bulky tea, such as Mountain Tea, use two teaspoons per cup. In either case, the approximate weight of the tea should be 3 grams of tea per cup.
Time the steep
Some teas, if they steep too long, often become bitter. Pouring additional water might subdue the bitter taste. Using a timer when steeping tea is highly recommended.
*Before adding a new herbal remedy or supplement to your daily routine, you should consult with a medical doctor or holistic health practitioner.*