The science of Osteopathy, which involves the technique of manipulation by hand to treat patients, is quite simple in nature, but equally difficult in application. It is simple, because it involves no plethora of medicines or the intricacies of surgical dissensions, and employs just one hand to diagnose, feel and treat the patient, just by the touch.
Continue reading Natural Cure: Modes of Treatment in Osteopathy
Dr. Andrew Tailer Still, the founder of Osteopathy, was born on August 6, 1828 to a simple, hardy German farmer, who was a physician by training and a missionary by choice. His mother, Martha was a Scottish.
Continue reading Natural Cure: Dr. Still – The Father of Osteopathy
Hippocrates (460-357 BC), the father of medicine said, “Let food be the medicine and let medicine be the food.” The former part of the sentence is for the sick, the latter is for the healthy. For the sick, positive natural foods are the true natural drugs and not commercially marketed drugs, which are not conducive to health as all of them have adverse side effects. For the healthy, natural foods are the means of freedom from disease. Hippocrates fully believed that natural foods have unlimited power to sustain health and restore it when lost.
Continue reading Natural Remedies: Natural Foods as Miracle Medicine
Manipulation is an art, a science and a philosophy. Manipulation is sometimes called ‘Orthopaedic medicine’ by medical practitioners, or ‘finger surgery’. It is one of the oldest techniques used for healing different ailments of the body. Hippocrates, the father of medicine, used to manipulate spines and joints of his patients. Sushrut, the pioneer of Indian medicine, used manipulation and called it ‘Asthi-chikitsa’.
Continue reading Natural Cure: Manipulation in Osteopathy and Its Scope
In 1858, Louis Pasteur first discovered the germ theory of the disease. He demonstrated that microbes were the cause of the decomposition of foods. He showed that the anthrax bacterium caused the dreaded disease of the same name, and discovered that small viruses cause rabies. In the first paper in which Louis Pasteur published his discoveries of the germ theory of disease, he also mentioned that garlic had antibiotic property. He noted that bacteria died when exposed to garlic. Thus, garlic was the first antibiotic food that was used against germs, within years of this discovery. Subsequently studies were conducted to ascertain anti-bacterial activity of various other foods that can be used as antibiotic against germs.
Curd
An Ancient Wonder food, curd or yoghurt is strongly antibacterial. Although it has nutritive content similar to fresh milk, it has extensive special values for therapeutic purposes. During the process of making curd, bacteria convert milk into curd, and predigest milk protein.
Ginger
Ginger is a root vegetable and a spice. It is being used in India from Vedic period and is called Maha-Aushadi, meaning the great medicine. It contributes greatly towards health and is regarded as a food medicine for several ailments.
Lime
Lime, like lemon, is an important citrus fruit and is very popular throughout the tropics. The juice of this fruit, which is used as medicine since ancient times, possesses antibacterial property. Its use has been found beneficial in infections like cold, tonsillitis and cystitis or bladder infection. For cold and tonsillitis, a fresh lime should be squeezed in a glass of warm water, to which a teaspoon of honey and a quarter teaspoon of common salt may be added. It should then be sipped slowly.
Pineapple
The pineapple is one of the best fruits of the tropics. It is universally popular fruit, with its distinctive flavour and exquisite taste and above all its refreshing qualities The fruit is rich in various nutrients.
Fruits and Vegetables
Fruits and vegetables high in vitamin C and fibre help prevent blood clots. Those who eat fruits and vegetables in liberal quantities have the most effective clot-dissolving systems, according to a recent Swedish study of 260 middle-aged adults. Those who ate the least fruits and vegetables had the most sluggish clot-dissolving activity.