How to make treatment of disorders;

Using variable plants to healing malaria;

How to deal with digestive disease related to malaria?

How to prepare treatments against malaria?

Treatment against anemia, jaundice, bilious access:

1.    The following teas are used either;

2.    As soon as the patient begins to resume eating;

3.    This post is following digestive disorders associated to malaria.

Patience, dandelion, horsetail, Stinging nettle, and rosemary: 

1.    Put in a liter of water two tablespoons of patience roots;

2.    Four tablespoons or a handful of dandelion and horsetail;

3.    Boil two minutes;

4.    Add two tablespoons of Stinging Nettle, and a tablespoon of rosemary soup;

5.    Infuse ten minutes;

6.    Strain and drink all in two days before lunch and dinner.  

Hops and Stinging nettle: 

1.    Boil a handful of hops in a liter of water;

2.    Add two tablespoons of Stinging Nettle leaves;

3.    And infuse ten minutes;

4.    Drink a cup before meals.

Powder of dried bark of caïlcedrat: 

1.    Stir into a hot tea or porridge, half a teaspoon of powdered bark of caïlcedrat;

2.    And drink in the morning on an empty stomach and at bedtime.

Leaves of flamboyant, mustard locust and sea salt: 

1.    Take two handfuls of green leaves of flamboyant;

2.    Four tablespoons mustard seeds of fermented locust;

3.    And a teaspoon of unprocessed sea salt;

4.    Pound or crush everything to a smooth paste;

5.    And then eat this amount for three days.

Teak and sour sop: 

1.    Put a handful of chopped teak leaves and sour sop leaves in a liter of water;

2.    Boil five to eight minutes;

3.    Go and drink.

Black or pink radish cure: 

1.    Eat during four days only black peel, and mash potato without fat or salt;

2.    Radish should not be peeled because the skin plays an important role;

3.    Otherwise, take pink radish;

4.    In case you can not bear the radish, take only the grated peel with a little brown sugar.

Teas of black radish: 

1.    Put fifteen to thirty grams of horseradish in a liter of water;

2.    Boil five minutes, marinate around twelve hours

3.    Drink two cups a day between meals for seven days.

Bay sauce and mint: 

1.    Put four bay sauce leaves;

2.    And two tablespoons of mint in a pint of boiling water;

3.    Infuse ten minutes;

4.    Drink three times a day, after meals.

5.    Lemon Cure; 

6.    Drink every day two or three times diluted juice of two to five lemons for four weeks.

Parsley: 

1.    Boil for five minutes in a liter of water one hundred grams of seed or two handfuls of roots or leaves of parsley;

2.    Infuse fifteen minutes;

3.    Strain and drink two cups a day before main meals.

Beetroot, carrot, lemon: 

1.    Drink every day instead of a meal, a mixture of fresh juice of beetroot, carrot, and lemon;

2.    Drink slowly by tablespoons.  

Alfalfa or Alfalfa sprouts:

1.    Take some fermented seeds or drops or capsules of alfalfa;

2.    Three times a day with meals.

Dietary supplements:

1.    Pollen of ball flowers;

2.    Take three to four teaspoons of pollen, morning and afternoon shortly before meals;

3.    Chew well, and after drink some water.

4.    Seaweed;

5.    Take two to three capsules or bulb blooms of seaweed;

6.    Three times a day before meals.

7.    Molasses of sugar cane; 

8.    Take a teaspoon of black molasses;

9.    Four times a day, diluted in water of cider vinegar;

10. But no more than one teaspoon per day of apple cider vinegar.

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