Herbalism and Natural Remedies for Inflammation

Inflammation is a local response to cellular damage that includes, in large part, capillary dilatation, penetration by white blood cells, redness, heat, pain, swelling, and stiffness. But, what causes it? And what can be done to treat it?

What Causes Inflammation?

The body uses inflammation to initiate the elimination of wastes and damaged tissue. Still, it’s the enemy of conventional and alternative medicine practitioners alike because, if left unchecked, it can do a lot of long-term damage.

This healing process, allowed to go on too long, generates large quantities of free radicals, which, ironically, contribute to tissue damage. Inflamed tissue gets swollen, so circulation gets compromised, and fresh fluids are prevented from replacing toxic ones. That begets more inflammation, and the cycle continues.

And when it goes on for months or years, it creates big problems. We now know that many chronic diseases are now thought to involve some degree of inflammation. Heart disease and cancer top the list, not to mention migraine, hay fever and neuralgia. Chronic inflammatory diseases themselves, such as rheumatoid arthritis and Hashimoto’s thyroiditis are part of the group, as well. In industrialized nations, we see this process affecting asthma, Alzheimer’s disease and other dementias, kidney disease, lupus, macular degeneration, periodontal disease, skin disorders and stroke. 

Herbalistic Treatments for Inflammation

Natural inflammation remedies often mimic or potentiate adrenal steroid hormones, or increase the body’s ability to make these natural chemicals. Some remedies contain healthy fat molecules that the body uses to manufacture anti-inflammatory prostaglandins. In turn, others suppress the production of the pro-inflammatory types of prostaglandins. (This is how aspirin, and the herb it came from, willow, work.)

Other plants are rich in polyphenol substances, which reduce oxidation.

Licorice root has been used since ancient times as food and medicine. In Chinese medicine, licorice is an ingredient in nearly all herbal formulas for the purpose of "harmonizing" the separate herbs, essentially by reducing inflammation. The most analyzed active ingredient is glycyrrhizin, which has been found to possess anti-inflammatory and adrenal hormone-like activities.

Herbs containing berberine are powerful inflammation fighters. Add goldenseal, barberry, Oregon grape, phellodendron bark, and Coptis root to the list.

Red and purple fruits are rich in anti-inflammatory compounds. Think hawthorn berries, arjuna bark, Schisandra berries and goji berries.

Researchers are learning more about the role of inflammation in chronic disease every day, and we can turn to a long list of helpful herbs that have already proven their usefulness.

How to Make Herbal Remedy Teas

Tea dose is based on the daily amount, by weight, of dried herb, not the volume of brewed liquid. Weigh out (with a scale) the daily dose amount of actual, dried herb, or make a good visual estimate from a bulk pack (1 ounce is one-sixteenth of a 1-pound pack, for example).

Use at least 16 volume ounces of water per one weight ounce (about 30 grams) of crude, chopped bulk herb. More water may be used, but that will make the tea more dilute, and require more total liquid to be consumed. For strong-tasting tea, swallow quickly. Do not sip. Do not breathe through the nose while consuming. Pinch nose closed if necessary. Quickly rinse your mouth. 

Decoction (roots and barks): Place herb in the pan. Add cold water. Simmer, covered, for 1 hour. Strain completely (squeeze) and drink.

Infusion (leaves and flowers): Boil water. Take off the heat. Add herb. Cover. Wrap with a towel to retain heat, if desired. Steep for at least one hour, or up to 24 hours. Strain completely (squeeze) and drink.

Hawthorn berries, arjuna bark, Schisandra berries, and goji berries are all sour but can make pretty decent tea, especially if other flavors are added, Try these with mint.

Foods to Counteract Inflammation

Berberine containing herbs (goldenseal, barberry, Oregon grape, phellodendron bark, and coptis root) all taste bitter, and are not good choices to add to food.

Goji berries are sweet and sour, and people enjoy eating them straight, like raisins. Add goji berries to desserts or soups. They can be soaked in water first if you prefer.