I googled this rhubarb issue, and found that Rene Caisse actually used
or changed to using the R palmatum (opinions differ, but it seems to be
generally agreed that she used R. palmatum which is what I believe you
are calling Turkish Rhubarb).
It seems that where a chemical difference would come in, would be
between the native wild herb and the imported chinese rhubarb. Info from
my google search says that R. palmatum and R. officinale contain the
same active chemical compounds.
R. officinale, that you listed as the proper one to use, is not a north
american herb at all. It is chinese as is the R. palmatum.
There is apparently a confusion with common names here. I could not find
any mention of the actual scientific name of the native herb rhubarb,
nor have I found any herb source so far that claims to sell the wild
herb that the native americans would have used.
http://theherbs.info/turkey.html is one link I found, be sure to read
the entire page, some info is the same as what you are saying, but much
of it is not.
If you have a source for the real native wild rhubarb, please share it.
And if you know the actual scientific name for the wild rhubarb, as from
what I found R. officinale is not native to north america, but is native
to China. Of course it could be both, I suppose, but so far I have not
found any information stating that it is.
thanks,
sol
Garry Hobart wrote:
The pre-mixed essiac uses Turkish Rhubarb rather than the correct
Indian Rhubarb. I am sure
that the chemistry between the two differs to at least some degree.
Possibly a critical difference
in the efficacy of the compound. There is no chance that Turkish
Rhubarb was available to the Ojibwa Indians
who originated the formula . Indian Rhubarb is indigenous to that part
of Canada.
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