cure my fibromyalgia

I have had some improvements but I still have a long way to go. I know that my lifestyle does not help. Bad diet, lack of exercise, poor sleep habits. But I intend to change all of this and continue with my medication. I am optimistic that I can and will get better.

Instead of in long…

CASCARA SAGRADA, I now find out as I searched the internet about it, is sold these days as a laxitive. If the fresh bark is consumed, it can cause pain, loss of apetite and somethign else that I forget.

Anyway, it is several years old, not fresh. It didn’t cause pain, but I certainly don’t feel hungry at all! Well, I may have discovered something good here.

My bowels don’t seem to be affected, either. Very interesting! Nice!

I am imagining, for purposes of imagining, that it is making my cold or flu go away, since I feel great!

...such an unscientific test! So I’ll repeat it three times!

American Journal Of Pharmacy, 1888 Botanical Medicine Monographs and Sundry

AMERICAN JOURNAL OF PHARMACY Volume 60, #2, February, 1888

AN EXAMINATION OF CASCARA SAGRADA.
By H. F. MEIER AND J. LEROY WEBBER.

In addition to what has been already ascertained in regard to the chemical composition of the bark of Rhamnus purshiana, we desire to contribute the following: A summary or existing knowledge as to its constitution may be found in THE AMERICAN JOURNAL OF PHARMACY for 1879, p. 165, by Prof Prescott. Passing over the microscopical examination, it appears that there have been recognized among its constituents three resins—a brown, red and yellow resin, respect- ively; 4, a crystallizable body; 5, tannic acid; 6, oxalic acid; 7, malic acid; 8, a fat oil; 9, a volatile oil; 10, wax; 11, starch.

In addition to what has been above enumerated, we may refer to a note in the Pharmaceutical Journal and Transactions, 1885, p. 615, wherein Mr. Limousin expressed the opinion that the resinous bodies, separated by Prof Prescott, were all more or less derived from chrysophanic acid, which be has observed to be present in it in notable quantities.

In the same journal, 1886, p. 918, there is a reference to a substance, received by Prof. Wenzell, with an examination thesis. It is described as of a deep orange-red color, a glucoside, differing entirely from frangulin and emodin. This description is somewhat fuller than the one given in the AMERICAN JOURNAL OF PHARMACY for 1886, p. 252. In the latter journal it is stated that the principle will be further examined by Prof. Wenzell.

We have found after an exhaustive examination, and abundantly verified the presence of, three other bodies whose influence, both in a pharmaceutical and physiological sense, is of decided importance. We would name here, 1st, a ferment; 2d, glucose; 3d, traces of ammonia. The ferment alluded to, seems to be identical with that existing in numerous other vegetable substances. While the isolation and ultimate analysis of this element must of necessity be deferred for some time, owing to the difficulty of obtaining it in a state of purity, yet we may say, unhesitatingly, that its effects are identical with those of the principle existing in cabbage, licorice root, in frangula and, undoubtedly, in many other vegetables. Its presence in frangula does not seem to have been suspected hitherto, nor has its range of possibly mischievous action been fully appreciated. That this ferment, as it exists in cascara, is capable of producing griping or epigastric pain, we have absolutely demonstrated. The necessary steps have also been taken to obtain a supply of fresh frangula bark, in order to decide the question absolutely, as we are convinced that it is this ferment in the fresh bark which causes the undesirable results. The process appears to us very simple. If the undestroyed ferment be administered along with the laxative ingredients, as would be the case in a cold infusion, the identical results follow as in the bark itself, that is, a generation of free acid, which in the ease of the stomach would undoubtedly be lactic acid, and prove an unwelcome visitor when produced in abnormal quantities. In substantiation of this view, we beg to quote Bartholow (Materia Medica and Therapeutics, p. 69): “In large doses (1 drachm) it (lactic acid) gives rise to epigastric pain, flatulence and loss of appetite.” How important a recognition of this fact is to the scientific physician will be readily appreciated, inasmuch as a great deal of unnecessary pain and suffering may be prevented. Its importance in a pharmaceutical sense will be recognized by those interested when we state that we have demonstrated that the ferment in question is operative, as far as we are concerned, from the moment that the bark is removed from the tree. It will follow, therefore, that a continuous decomposition and change is going on in this bark, as well as in frangula The means of removing the difficulty, and of obtaining a permanent bark which retains all of the medicinal activity in the highest degree will be at once apparent, thereby enabling us to secure from decomposition the principle next to be considered, and render the bark absolutely permanent. A few references may not be amiss., in order to indicate how near at hand a recognition of this substance should have been. Quoting from the AMERICAN JOURNAL OF PHARMACY, 1871, p. 457, H. C. Baildon, of Edinburgh, states that “I have repeatedly taken the decoction myself without griping,” and from the tenor of his communication we should conclude that he had been using recent bark. In the same journal, 1876, p. 319, there is an account of a very anomalous behaviour of the fresh bark, and the statement is also made by Fristedt that the recent bark produces colic and vomiting. We have already indicated the cause of the difficulty, and believe that we shall shortly be able to explain why the fresh bark is inefficient, as here noted, in addition to producing the disagreeable effects.

The existence of this ferment may be easily demonstrated to the satisfaction of even the most skeptical investigator in a very simple manner. A cold aqueous percolate from four ounces of the bark of Rhamnus purshiana, to the pint, is divided into two equal portions, and both exactly neutralized with sodium bicarbonate. One portion is now to be boiled or exposed in a flask to the heat of boiling water for at least a half­hour. That a temperature must be used, capable of destroying this ferment, is evident, when the object in view is considered. The addition of a little yeast, to both the infusion and cooled decoction, will illustrate the matter admirably. In the decoction the vinous fermentation alone progresses, while in the infusion a gradual departure from neutrality will be observed, and with increasing acidity a precipitation of the resins, previously held in solution as sodium compounds.

The glucoside referred to seems to be peculiar to Rhamnus purshiana, as we have been unable to determine its presence in the frangula bark, as it occurs in commerce. This glucoside, though having very important functions and properties, has hitherto escaped a deserved recognition. A further examination of the fresh bark will, we think, confirm the existence of a remarkable difference between these two barks, inasmuch as experience has demonstrated that Rhamnus purshiana exerts a decided and unmistakable tonic effect, we are inclined to ascribe these properties to the bitter, crystallizable principle already spoken of. Physiological tests to determine the actual properties, not only of the bitter substance, but of the comparative laxative power of the different resins, are under way. The glucoside may be obtained in a comparatively pure state for examination by precipitating an aqueous infusion or percolate. from cascara with sub-acetate of lead. After removal of the excess of lead by H2S, the solution exhibits a remarkable decomposition, when boiled with sulphuric, hydrochloric, or lactic acid. The solution becomes intensely bitter, turbid on cooling, and a microscopical examination indicates the presence of a substance, insoluble in water, of an oily or resinous behaviour, and also crystals of the bitter substance referred to. This oily, or resinous body, seems to be an excellent solvent for the bitter principle, inasmuch as on cooling, fine crystals may be seen distributed through it. It is evident from the behaviour of this solution that the ferment has been separated, and it is, therefore, precipitable by sub-acetate of lead.

We do not wish to be understood as supposing or claiming that this ferment acts directly in producing a decomposition of the glucoside, because such is not the case. The ferment simply is instrumental in generating vegetable acids, and these latter are the direct agents engaged in the decomposition. A great step in advance will have been made also, by the recognition of the fact that these changes can take place in the cold, at ordinary temperatures, in the human stomach, in the percolator, and even in the air-dried bark itself, the latter to all appearances being in a decidedly quiescent condition. We must not forget that all the conditions are present, even to the extent of the necessary moisture.

An ultimate analysis of the glucoside as well as the bitter principle will follow shortly.

The glucose, which is present in varying proportions, according to the age of the bark, plays a very important part in the pharmacy of cascara. As a medicinal agent it is certainly inert in common with vegetable albumen, the starches, etc., and is even capable of producing much mischief by undergoing the process of fermentation under favorable conditions. That the glucose is the active element in producing the very undesirable “ falling,” as referred to by Mr. Butterfield, in the Pharmaceutical Journal andTransactions, 1887, p. 473, is very evident; that an extract containing a liberal quantity of glucose may, in the process of manufacture into a pill, gather on its surface a small army of ferment germs with the natural result, will not be denied. The glucose decomposes into alcohol and carbonic acid, and it is not a matter of wonder that the pills get soft. It may be possible to destroy these germs by the application of an alcoholic varnish, but we would respectfully submit our opinion that it would be a much more scientific method to remove the inert glucose and avoid the presentation of bullets.

The traces of ammonia which we have been able to find remaining in the bark, indicate to us that this ingredient has undoubtedly a distinct function, which appears to us as that of rendering the resins soluble and transportable for the purposes of the plant. In this respect we think it very analogous to licorice root, inasmuch as careful observers have already noted the absence from old licorice root of the sufficient amount of ammonia, to render the glycyrrhizin, or sweet principle entirely soluble in water, and have even advised replacing it by exposing the root to the vapors of ammonia in a suitable closed vessel. We beg to refer in this connection to the statements of Dr. Hager, in his “Handbuch der Pharmaceutischen Praxis,” p. 664, Supplement, quoting Prof. Landerer on this subject. While ammonia may be the active agent, or base in the plant itself, and which we propose to determine by an examination of the fresh bark, we are convinced that for pharmaceutical purposes other alkaline bases are preferable. It is difficult to concentrate by evaporation a neutral, ammoniacal extract from either licorice or cascara without loss of a decided quantity of the volatile alkali, inasmuch as the organic acids seem to have but a feeble affinity for it, insufficient to resist the dissociating action of the temperature employed in evaporation. Like results would undoubtedly follow an attempted concentration of some other salts of ammonia with organic acids, as for instance, the endeavor to reduce volatile liniment to a solid form.

A full report will follow of the result of experiments directed at the solution of a number of questions of importance; among these questions is one addressed to the immediate source of the acid produced by the action of the ferment, whether it be glucose, albumen, or amyloids, alone or together. Another matter we have undertaken to determine is the part played by the ferment, its mode of action, and the reason for its final exhaustion. This involves a determination of what becomes of it while engaged in its occupation.

We believe also to have a right to expect that some light will be thrown on the formation of the resins themselves in the plant, and that an important natural process may thus be understood. The very existence of glucose itself in the bark is to us an evidence of a preceding glucosic fermentation. That this is continually going on in the apparently inactive bark, we have already shown. The mode of action of the bark of cascara, and which we have carefully studied, leads us to assume that the laxative properties are inherent in the resins, while the tonic effects are undoubtedly due to the crystalline bitter principle. That the bark is both laxative and tonic, and decidedly so, does not admit of further question, in spite of frequent denials.

It is very evident that an analysis of any plant which attempts to give the exact proportions of all its constituents, such as the percentage of its various ingredients, cannot be accepted as authoritative or as indicating the composition of any other specimen of such plant, except the one directly under consideration. It appears to us more important to establish the average quantity of medicinally active ingredients from the best representative specimens of vegetable drugs obtainable, because such a knowledge admits of a practical application to the establishment of a standard and for purposes of assay, so that uniform pharmaceutical products may be obtained. From what we have already demonstrated, it will be seen that an assay of the bark, obtained in a fresh condition, cannot tally exactly in its results with one arrived at from a sample of aged bark, in which decomposition processes have been going on since its removal from the plant.

DETROIT, Laboratory of Parke Davis & Co.

I blended up a few pieces of the wood pieces that I got in Mexico several years ago in the market in Acapulco.

This guy sold small bags of this bark. It was supposed to cure a million things. I bought it for nearly nothing and found it yesterday in a plastic grocery bag behind something in the kitchen mess. I think it was Cascara Sagrada, but I can’t remember how to spell it. He had a black board listing all the things this bark was supposed to do.

So I put a few pieces in a few mugs and ran hot water over it and drank it throughout the day yesterday. I wasn’t hungry all day and forgot to eat.

So today, I blended it up so the big chunks of bark were now tiny wood chips. Then I strained it in my Tulip Festival mug…which has a nice removable ceramic strainer part of the mug. I strained it and drank it. Whew. Was that bitter or what!

I put some Sugar Twin in it, which helped quite a bit

I am taking this to get rid of my pain and to get rid of my flu or cold symptoms.

It doesn’t appear to be getting rid of the congestion, but that may have come from my diary yesterday. Actually, I only have some congestion in my lungs or on the back of my throat.

I haven’t had any pain after I started to take it yesterday, except for in the morning and after sitting a long time. Hum, what does that mean?

I ate beef. it was on sale for .99/lb, so I bought up a lot of it. I fried some hamburger up and poured off the fat and added it to my veggie soup/stew.

So although there is flu in my house now, I am sure I don’t have the flu.

After I ate it, my throat clogged up a bit and my ear was a bit funny. i also started coughing a dry cough.

By bedtime my bones hurt the way they do if I drink milk. Shudder. I snuggled up close to Willem all night. The heat helped alleviate the pain in my bones.

My ear is draining this morning and my throat is just a bit sensitive and I’ve got post nasal drip.

I could kick myself! I have been so careful not to eat dairy and I finally got over the ‘virus’ I have had from Sept. 10 to Dec. 21.

Now it’s back again. Is it because my resistance is lowered when I eat anything from the cow? Or is it the food itself that I’m reacting to.

I took a benadryl, but no change.

I know it’s not the flu, because when I lean on any muscle, it gets really sore. The flu isn’t like that. That’s what happens if I drink milk. Immediate pain in my bones.

My lower back is killing me from sitting in my best chair. My shoulders are barely moveable.