The Good News On Black Cohosh-(Count Down To Christmas Recipe Of Sweets-Day 15)
Tuesday, December 11th, 2007
A popular herbal supplement for menopausal symptoms, black cohosh (Cimiicifuga racemosa), common Name: Black Snakeroot, Bugbane, Bugwort, Rattle Root, Rattleweed, Richweed, Squawroot. It contains phytoestrogens, plant chemicals that mimic the effects of endogenous estrogens. While no epidemiological evidence has linked black cohosh with lower rish for breast cancer. Women taking black cohosh and/or Remifemin (a well-studied proprietary black cohosh extract) have substantially lower risk for developing breast cancer.
Black Cohosh contains Acetic-acid, Actein, Ascorbic-acid, Butyric-acid, Cimicifugin, Formononetin, Gallic-acid, Isoferulic-acid, Oleic-acid, Palmitic-acid, Salicylic-acid, and Tannic-acid. It is a powerful cardiac stimulant and has a sedative effect on the nervous system. Research has shown that Black Cohosh root has estrogenic activity and reduces levels of pituitary luteinizing hormone, thereby decreasing the ovaries production of progesterone. Used as an alterative, antidote, anti-inflammatory, anti-rheumatic, antispasmodic, astringent, birthing aid, cardio-tonic, diaphoretic, diuretic, emmenagogue (to promote menstruation), expectorant, hypnotic, tonic and to treat rheumatism. Black Cohosh leaves laid around a room were said to drive away bugs and negativity. Also, menstrual cramps, symptoms of menopause such as, hot flashes, irritability, mood swings, and sleep disturbances. Black Cohosh is endangered and should be cultivated. Do not harvest from the wild.
Click here to find out more about Black Cohosh.
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets
Angel Lush with Pineapple
Serves: 10
1 pkg. (4-servings size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple in juice, undrained
1 cup thawed whipped topping
1 pkg. (10 oz.) prepared round angel food cake
Seasonal berries
Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on a serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.
Happy Eating!
