Sol I can find reference to Canadian natives supplementing their diet with wild rhubarb although I can not find the species. From previous research I believe the indigenous species is R. officinale although it is possible that it is another sub-species native to Canada. Since Rene Caisse diligently collected all of her own herbs locally, the odds of her using imported herbs or switching to Turkish Rhubarb would be nil I believe. She insisted on collecting her own and did so until she was no longer able, if memory serves.
http://www.pnbm.org/info-canada.html Best wishes Garry -----Original Message----- From: sol [mailto:[email protected]] Sent: Thursday, May 17, 2007 10:13 AM To: [email protected] Subject: Re: CS>cancer and essiac 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. > -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
