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occur, mostly in the seeds, in more than twelve hundred plants, among
the best known of which are apple, apricot, cherry, fl axseed, peach, and
plum. The Hunzas of Pakistan, who are noted for their consistantly long
lives (age ninety and older), have been found to consume mineral-rich
water and lots of organic fresh food, including apricot fl esh and seeds,
which are very rich in nitrilosides (B 17 ). Similarly used, the apple could
give us equally long and healthy lives.
The beautiful family of plants known as citrus fruits are also important
additions to our diet. In 1928, Hungarian scientist Albert Szent-Györgyi
isolated vitamin C from citrus and other sources. He knew that in 1757 a
British doctor had prevented scurvy aboard ships by using lime juice.
Szent-Györgyi later isolated biofl avonoids, which he called vitamin P. He
blended vitamins C and P and named it “citrin.” We now know this
compound to be a prime antioxidant. In nature, vitamin P occurs
naturally in plants.
Fresh lemon juice on salads, in springwater, or added to herbal teas or
cooked food is tasty and nutritious. It is able to cleanse the bloodstream
and protect oxygen, and is also rich in vitamin C. I also use limes, always
keeping a stock of fresh limes and lemons, plus their dried, powdered
versions. Try this treatment for viral infections: Collect the white pith of
twelve organic lemons and put into the blender along with a little peel
and juice for taste. You can add some maple syrup if you like to counteract
the sour fl avor. Add enough spring water to loosen the mix, and puree to
a light, fl uffy, frothy “pudding.” It tastes delicious and really helps if you
are suffering from cold sores, candidiasis, fl u, or colds. The vitamin C and
the antioxidant qualities of the vitamin P in the raw white pith help heal
the system. It makes an excellent one-day cleanse, combined with other
herbs and teas that support the immune system.
Olive (Olea europaea) leaf is another very effective all-around herb, not
least for being of great assistance to the immune system. It was used in
1927 to eradicate malaria in some areas. One of its chemical constituents,
calcium enolate, seems to have particularly interested plant chemists who
feel that it is largely responsible for fi ghting viruses and killing fungi,
parasites, and bacteria. In the case of viruses, it is able to interfere with a
number of key processes, thus inhibiting their spread, replication, and
nutrition.
As I have said already, there are literally hundreds of immune herbs.
Eucalyptus leaf, walnut husk, pine needle, pau d’arco inner bark, and
elderberry are a small selection, capable of tackling a wide range of
microbes, bacteria, and viruses. We could also add chamomile fl owers,
which can kill invasive bacteria, such as salmonella, that have evaded
long-term use of strong antibiotics. But all herbs have their own special
abilities and specifi c ways of disarming, which makes constant variety
121 The Complete Home Guide to Herbs, Natural Healing, and Nutrition