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Re: Helicobacter Pylori - Mastic Gum - Cost and experience

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Re: Helicobacter Pylori - Mastic Gum - Cost and experience

Posted by
Peter Hyllested on November 15, 1999 at 15:30:38:

I've been using Mastic Gum for some time,it's a great releaf
to to my reflux problem. Actualy it is good for every thing from the teeth all the way past duodenum.
At fist I took Bye Pylori from Life Enhancement, then I got some small 1 gram bags from a Libanese chef, I later found theese bag i a Libanese store in Sweeden (price less than $1 per gram) , the Mastic was in the form called "tears" (small pearl, the standard trade form), taken rigth from the tree. It's for chewing, when you have "hurt" the stomac. From a waiter in the same resturant I got what looks like a piece off soap and splintered when you hit it (like the stuff for a violin bow), it came from Turkey. Finaly I found the tears i Herb shop in Denmark, price half a dollar pr Gram. You can by it on the Internet see link below. They will not ship to Europe, how sad.
From the libanese chef a recipe( and my development): Make some purridge from oat or the like ground some mastic 1g or so. Take the purridge of the heat and put the mastic dust in as you quickly mix it in, it will mealt into big loumps if you are not fast.
Now you eat the purridge as hot as you can, dont get burned! And drink some cold milk or the like between every 3-4 spoons, makes the stuuf get cold, go solid and glue to the tisue.
I did this the evening before I had a gastro-examination, where I have to swallow "the tail off baby-Alien" so that the doctor (and half-awake me) can see the inside off my oesophagus on a monitor and take some samples.
Surprice! More than 12 hours after the meal the mastic was "glued" to the tisue. The doctor was mad because he could not see a thing. But I was wery happy for this info, because Mastic work from local absorbation, not much point in getting it into the bloodstream, well who knows, it migth do some god even there. But in the case of oesophagus/stomac truble, apply localy.
In Turkey they make ice cream with mastic. And about Ginger here is my recipe: the yellow from 4 eggs, some suggar (less than half a cup) powder of 3 gram Mastic, mix it. Clean you garlic squecer and squece in 3-4 grams of fresh Ginger and mix. 1 pint of fresh cream whiped into froam gently mix and freeze. Better than Hagen Daas!

What is DGL?

Sorry about the long posting; but I needed to share.

Peter



Re: Helicobacter Pylori - Mastic Gum - Cost and experience (Archive under GERD.)

Posted by Walt Stoll on November 16, 1999 at 14:44:42:

In Reply to: Re: Helicobacter Pylori - Mastic Gum - Cost and experience posted by Peter Hyllested on November 15, 1999 at 15:30:38:

Thanks, Peter!

Since I have no experience with Mastic Gum I have been waiting for someone to post something like this. I hope others will do so as well.

Did you forget the link as to how to get it here?

Namaste`

Walt



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