Download Sacred and Herbal Healing Beers: The Secrets of Ancient by Stephen Harrod Buhner PDF

By Stephen Harrod Buhner

This is often the 1st finished e-book ever written at the sacred features of indigenous, old psychotropic and natural therapeutic beers of the world.

Disclaimer: the various formulation (recipes) for beers (fermented drinks) in this
book have been typically ate up in old occasions, and generally incorporated the use
of toxic vegetation. In such situations the recipes and directions for those beers are for
historical and academic reasons in basic terms. The writer and the writer don't recommend
the making or use of those beers by means of the reader. the writer and Publisher
shall be held innocent for any damage to the reader which could happen from the ingestion
of any of those beers.

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Extra info for Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation

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4 The deep and important connection between humankind and the Mead of Inspiration, between poetry (and great literature) and fermentation, between becoming wise and the ingestion of honey or mead, and between sacredness and inebriation has long been understood by human beings. Recorded memories, embedded in mythological legend, are pervasive throughout the world. For instance, in the Rig-Vedas, the holy books of the Hindus, Vishnu and Indra are called Madhava, the honey-born ones, and their symbol is the bee.

33 Because honey increases calcium absorption in the body, it is also recommended during menopause to help prevent osteoporosis. 34 In comparison tests, honey was found to be more effective than a number of other, more commonly used, antimicrobial agents in the treatment of H. 38 A number of people have insisted that this antimicrobial activity comes from the high sugar concentration of honey—an activity also found in high concentrations of white sugar. 39 Numerous other studies have shown that, though the high sugar concentration is antimicrobial, honey itself possesses active compounds that are, in themselves, antibacterial.

12 In Denmark and Norway, brewing with heather was also common. ”14 In fact, though heather meads and ales have been traditionally ascribed to only the historical area of Scotland, it appears that they were in common production throughout Europe, the Scandinavian countries, and all of the United Kingdom. And in every place it has been brewed, heather mead and ale was thought to possess remarkable properties. Making a heather mead or ale is fairly straightforward. The following are two modern recipes.

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