Not just a full dugout but an All Star Team!
I would like to try a bunt single to add to Gary’s home run.
Prunella vulgaris, a mint family member known as heal-all, self-heal and many other names was an old hillbilly remedy to basically heal anything. Turns out it has tremendous potential to treat a wide variety of ailments without any known toxicity. Looks like a lot of recent research has been done in Asia but little or nothing in the US. I want to focus on type II diabetes. An aqueous extract of Prunella vulgaris (what us hillbillies call Heal-All Tea) was shown to significantly reduce blood sugar in mice. The proposed mechanism is most impressive to me…it is believed to heal or repair pancreatic beta cells. In other words it could actually HEAL non insulin dependent diabetes. It also rich in anti oxidants, vitamin C, thiamine and other B vitamins. It was also shown (in mice) to lower cholesterol, LDL and triglycerides and increase HDL (good cholesterol) and reverse kidney damage associated with diabetes. I do not have a clue what dose to recommend…but may consider adding 1 to 3 cups of tea to the game plan and doing your own homework as well.
Jack got me using comfrey oil and it works unbelievably well. Only problem is that it has the potential to work too well and heal over and seal infection in a wound. So he tells us to THINK and so I started looking for something I could add to the comfrey to provide broad spectrum antibacterial activity and that is how I stumbled on this anti diabetic property of heal-all in addition to it’s ant infective properties. Jack could probably do an entire show on this on plant. If nothing else I will try to get something started on the TSP wiki soon.

Type II diabetes: I don’t really disagree with the answer provided, but there is a whole different way of looking at type II diabetes that was not even alluded to. Most doctors are trained to look at the type II problem from a blood sugar control perspective. The role of insulin sensitivity is largely ignored. In other words, why is my insulin not doing the job, provided that the pancreas is secreting it? One very common explanation is that the triglyceride build up in the liver resulting from excess carbohydrate, especially fructose, over long periods of time, has reached the point where more and more insulin is required to provide the glucose take up and thus reduce the blood sugar levels. Even if you have lost weight by your diet, which would imply that you have reduced your average insulin levels, it may not have been enough to metabolize the fat in your liver, and you still have insulin resistance beyond that of a normal person. A straight forward approach to riding the liver of excess triglyceride is just a 100% fast that might last for a couple of weeks. The first thing to be metabolized in such a fast will be the fat in the liver. If your pancreas is producing enough insulin, the sensitivity may return. Note that this does not require any drugs or supplements, it is brain dead straight forward, and prior to the drug industry this is the way type II diabetes was cured in the latter part of the 19th and early 20th centuries. Google “Jason Fung.” He is a kidney specialist practicing in Toronto, and runs a treatment center based on this approach to type II diabetes. Note that once the drug industry had figured out how to control blood sugar, either with insulin extracted from animals or synthetic insulin or drugs, there was absolutely no incentive to cure diabetes from just fasting and then keeping your carbohydrate intake to a very low level. The reason you have the modern medical mindset of viewing diabetes as a blood sugar problem rather than an insulin problem is just money. If they can sell you Oreos, and the drugs to control the resulting blood sugar, why provide you a cure involving no Oreos and no drugs? Also note that long term type II diabetes leads to a long list of incurable chronic diseases that are a gold mine for the drug industry. They don’t want you dead, but they do want to make you a long term dependable cash flow.

Since you are taking drugs to control blood sugar, fasting may result in very low blood sugar. That is why you need to be under the supervision of a medical doctor if you go this route. One way or the other, look at Fung’s presentations, and be aware of the history behind the treatment of type II diabetes. You may be surprised.

You are pretty darn near correct from my aspect, Samuel.
Now the pharms have come up with u-200 as well as u-500 concentrated insulin.
Must say from my perspective though – some folks really cannot get it together to change their diet and lifestyle adequately without some pharm support and, in my belief system, help from a health educator or dietitian. Yes, many of those educator type folks are Big Pharma shills too! I’m not and law of attraction seem to bring me people patients that can hear it. Good on you for messaging all per John’s question last week.

About Erica’s comments on Offal. Pork kidney is a very mild tasting organ meat, sliced thin (1/8″ slices) dredged in salted flour, pan-fried with butter and onions.. the stuff is so good that the kids will eat it all if some is not saved for me.

The first time we tried cooking we cooked fresh, never frozen kidney. While the taste was fine the odor during cooking was nasty. As with many things odor is just as important as taste.

The second year, I still didn’t want to waste anything so I processed the kidneys and froze them. Amazingly after a month in the freezer there was no odor when cooking them. It’s been a must save for eating ever since.

We’ve been raising 15-20 pigs every year for the last 9 years, a couple people will show up on slaughter day for heart and liver and leaf lard but no one yet has taken kidney so we eat a fair amount of kidney for our family of 5. Once we started freezing it for 2 weeks to a month no one has an issue.

Our processing: lay the kidney flat, take a sharp filet knife and slide it through over the majority of the central vascular structure, flip over and repeat. Slice in thin (about 1/8″ slices) across the narrow part. Toss the slices in a bowl of water until there is enough to start bagging it for the freezer. Fill quart bags about 3/4 full and add just enough water so you can squeeze all the air out before sealing it and throwing it in the freezer. Leave it in the freezer for 2 week to a month.

Cooking: Thaw, drain enough so it is dry enough to use the “shake-n-bake” method to easily coat it with salted flour. Pan fry it in butter or lard with onions. Once browned we usually toss it in a 9×13 cake pan and give it another 30 minutes @250 in the oven just to make sure it is adequately cooked.

If you have never tried pig kidney is has a very different texture. It is difficult to explain. Some people are put off by the mouth feel of liver… kidney is nothing like liver nor is it remotely like a muscle meat such as heart… you’ll have to try it 🙂