When growing wheatgrass, you must pre-sprout the grains before planting.
- Put grains into jar and soak. Make sure there is more than enough water as the grains will absorb it.
- Mix seeds up to assure even water contact for all grains
- Soak seeds for 8-12 hours
- Drain off soaked water
- Rinse and drain thoroughly
- Set onto a wet cloth evenly and let it set out of direct sunlight at room temperature
- Rinse and drain grains every 8-12 hours depending on climate (don’t let the grains become to dry)
- Depending on climate and temperature, small roots should appear in 2-3 days.
- Prepare the tray with soil at approximately 1inch deep and pat down well, making sure the soil is damp.
- Gently spread the seed evenly over the soil trying to make sure that it is only a single layer.
- Water well.
- Trays can be kept inside or outside. Wheat grass prefers filtered sunlight to almost full sun. A spot near a window is a good position as natural sunlight is best.
- Water at least once a day using a light to medium spray, ensuring that the soil is always moist and that the water is getting down to the soil and roots.
- The wheatgrass is ready for harvest when it is about 6 inches or more tall.
Mould growth is very common when growing wheatgrass. Because the shoots are grown very close together the moist conditions at the base of the shoots are the perfect environment for mould to grow, especially in the warmer times of the year.
As annoying as it may be, mould that grows on wheatgrass has been found to be harmless to humans and when you are ready to juice you can cut above the affected areas and make sure you rinse the grass before juicing.
It is not relevant how expensive the tea you buy, if you brew it wrong, it can be dreadful.
This is a lesson many beginners learn the hard way. Most people who claim that they “don’t like the taste” were repelled by an incorrectly brewed tea. This can create a terrible misconception that can last a lifetime. This can be easily avoided with better brewing techniques.
Most restaurants, cafés and households that serve tea try to cut corners by simply throwing all teas into the same temperature water and serving visitors without any direction. This makes about as much sense as opening a premium wine bar and serving white wines at room temperature, or opening a prime steakhouse and serving all steaks well done.
Steeping good tea does not take a PhD, but it is also not as simple as throwing it into boiling water and letting it stew. There are easy ways, however, to steep the perfect cup. In fact, there are nearly as many brewing methods as there are teas. We’ve evaluated the many steeping methods and will provide the most effective and functional ways to infuse the ideal tea in this article.
The trick to steeping tea correctly comes in five parts: water, weight, temperature, time and equipment.
Perfect water isn’t necessary, but if your water “tastes funny”, so will your tea. ‘Ideal’ water will have between 40 and 50 parts per million of mineral content. In a conscientious tea shop this will usually mean a rather expensive reverse osmosis filtration system and a calcium carbonate cartridge to introduce the proper amount of mineral content to the water.
Water that is too hard (too many minerals) will extract extra astringency from your tea and give you a harsh brew. Water that is too soft will not extract enough of the polyphenols that deliver astringency, health benefits and taste and you’ll have a weak, muddy cup. Fresh water is also best. When water boils, oxygen is released. The Chinese call water that has been boiled “dead water”. You can’t get the best cup of tea from water that has been repeatedly re-boiled.
Using too much tea will make your tea bitter and your wallet empty. Too little tea will bring a weak cup and a sense of longing. The volume that is considered the “golden ratio” of leaves to water is one teaspoon of most tea leaves (approx. 2 grams) per 6 ounce cup of water. Please note this is for a traditional 6 ounce cup.
Most mugs are nearly twice that at 10 to 12 ounces. Here’s where it gets a little complicated. A large, open leaf tea like a White tea or some Oolongs may require two or more teaspoons to equal 2 grams. Broken or tightly rolled teas like gunpowder may pack as many as 3 grams of tea into a single teaspoon. At the end of the day perfection is less important than keeping an eye on the leaf size and adjusting based on your taste preferences.
Some like it hot but, the ideal temperature depends on the tea. Use boiling water (100C) when preparing Black, dark Oolong and Herbal teas. These teas are tough, they can take the burn, and even require it in order to break down the leaf and release the flavor and antioxidants. However, it’s important to use cooler water when steeping more delicate teas, such as Green, green Oolong and White teas. Water that is too hot will cause a delicate tea to taste overly bitter or astringent. Water that is too cool will cause a tea to taste flavorless and weak. If you don’t have a thermometer or a kettle that lets you gauge temperature, you’ll typically find that boiling water that is allowed to sit for 5 minutes will have dropped to roughly 80C.
Allowing the tea to sit for too long makes most teas turn bitter. The rule of thumb is 3-5 minutes for most black teas (depending on your preference for strength) – any longer, and they’ll become overly astringent (a taste like bitter only located more along the sides of the back of the tongue). Dark Oolong and White teas, on the other hand, are much more forgiving. These teas will taste best when steeped for 3-5 minutes but will still be drinkable if steeped a little longer. For light Oolong and green teas, a little care must be employed, steeping for only 2 minutes, 3 minutes maximum if you’re looking for a strong cup.
The proper equipment is also very important in the steeping process. When hot water is added, tea leaves can unfurl up to 5 times their dry size. So to make a great tea you need to give your leaves some leg room. A large infuser area is essential to instill as much flavor into your cup as possible. Thus, commercial tea bags are not recommended, due to inadequate expansion room and low quality tea.
How to burn incense cones
The first step to burning incense cones is to choose a good censer because improperly burning this form of incense can be dangerous. While nearly anything can catch the ash from an incense stick, an incense cone will burn completely so the censer that is used has to be able to withstand the heat. Never burn incense cones on wood!
The most common form of censer for incense cones is the small brass or porcelain burner. Unless you have a grilling style lighter to reach into the neck of the brass burner, it will be necessary to light the cone and get it smoldering before sticking it into the censer. Even if you have a long stemmed lighter, it’s still probably easier and better to light the cone and get it smoldering before sticking it into the censer. Since you will be putting the cone into the censer after it is already burning, it is important to have a censer with a mouth wide enough to fit your fingers into or using tongs without getting burned.
To get the incense cone smoldering, first light the pointed end and let it burn for several seconds before letting the flame go out naturally or blowing it out. Once the flame is out, the tip should continue to smolder. To help make the entire cone burn, you should increase the air flow under the cone by putting a small amount of sand or ash at the bottom of the censer. This is true whether you are using a small brass burner, porcelain burner or any of the other types of censers that are suitable for burning incense cones. Using the sand or ash will also help protect the censer and keep it from getting too hot since the sand or ash keeps the burning cone from touching the censer and acts as an insulator. Sand should be replaced after every four or five uses, while ash can be sifted and re-used indefinitely.
If the censer is not of the hanging variety, it should be placed on a ceramic tile or ashtray. Never use a brass or copper censer on a wooden surface because brass metal conducts heat very well, and even raised censers can burn the wood they sit on. Non-metallic burners don’t conduct heat like a brass or copper burner and, therefore, do not need to be placed on a ceramic tile or ashtray but you should still always test any new burner on a ceramic tile or ashtray first to make sure it doesn’t get too hot.
How to burn Incense Sticks
Stick incense is the most popular form of incense because it is convenient, burns consistently all the way through, lasts a long time, and produces a clean, high quality smoke. Though it is not exactly rocket science to burn an incense stick, this article will aim to cover some general tips and safety precautions.
The most obvious first step to burning an incense stick is to get it lit. To light the incense stick, hold a flame to the coated end until the stick lights on fire. If the flame does not go out naturally after several seconds, blow it out. You do not want the stick to be on fire. You simply want it to smolder. The tip should glow red and release a steady stream of smoke. It may take up to 30 seconds of smoldering before the true scent of the incense stick is released.
Once the incense stick is smoldering, you should place it securely into an appropriate incense stick burner. The most common type of incense stick burner is the “boat”. To burn an incense stick in a boat simply place the bamboo end of the stick securely into the little hole in the raised part of the boat. This hole is very tiny and on the more ornate incense boats it can sometimes be well hidden into the design so you may have to look very closely to find it. An incense dish or tray may also have one or more holes for burning incense sticks and, since these usually hold the incense stick vertically or near vertically, it is especially important with these to make sure the stick is snug into the hole so that it does not fall out and potentially cause a burn or fire.
If you want to burn more than one incense stick at a time, you can either use a dish or tray with more than one hole or use an incense “tree”. An incense “tree” is a column with holes drilled into it that hold incense sticks near vertically so that when filled with incense sticks it resembles a pine tree. Some dishes and trays may have up to five or even more holes for incense sticks, though most will only have one or two. Also, it should be noted that some incense boats have two holes for incense sticks but most only hold one. If using an incense tree, make sure it is sturdy and in a place where it cannot be easily knocked over.
If you have kids or pets and are worried about your incense burner getting knocked over, the safest way to burn incense sticks is to use an incense bottle. An incense bottle is just a decorative glass bottle with a split ring or clip in the bottle opening that is used to hold the incense stick while it burns. The stick hangs down into the bottle and the ash drops into the bottom of the bottle so that there is no cleanup necessary. Simply insert the uncoated part of the incense stick in between the two rings or into the clip, light it, and then slip it down into the bottle.
Similar to an incense bottle, an incense tower holds the stick vertically and completely encloses the stick. Unlike an incense bottle, an incense tower holds the stick up rather than letting it hang down. An incense tower has two parts; a base and a tube or column that fits down onto the base. To burn an incense stick in an incense tower, put the incense stick into the hole in the base and light it. Then slide the column or tube over the burning incense stick and fit it down snugly into the base.
The ideal way to burn incense sticks is in a large censer filled with sand or ash, such as a ceramic or stone pot or bowl. With this type of censer, you can burn many sticks at once and there is little to no cleanup. Sand must be replaced after every four or five uses but ash can be used indefinitely and the ashes form the burning incense stick can just be mixed in with the ash without having to be cleaned or emptied.
The cheapest way to burn incense sticks is to just stick them in the ground. Push the uncoated end of the bamboo into dry ground and clear away any combustible materials from underneath the sticks. If you’re going to burn them in the ground, however, it is especially important to not leave them unattended as a strong wind might blow sparks off the end that could start a fire. You should also keep burning incense sticks away from paths where anyone might walk next to them.
Finally, though “spaghetti stick” incense and incense cylinders make look similar to incense sticks, they do not have any uncoated stick and will burn all the way through so these can never be used in a wooden incense boat. The cylinders would typically be too thick to fit into the hole in a wooden boat anyway but the spaghetti sticks can fit so it is important to remember to never burn this type in a wooden incense boat. They can, however, be burned in a soapstone or metal boat.
Calcium from eggshell presents healthy, balanced calcium due to trace amounts of other minerals contained in it. Eggshell calcium is probably the best natural source of calcium, and it is easier for your body to digest and absorb.
Researchers from Nederland have reported recently a highly positive effect of eggshell calcium (with added magnesium and vitamin D) on bone mineral density in a scientific study (double blind, placebo-controlled). Laboratory test and measures of bone density were carefully made in these studies. The eggshell supplemented group had measurable increases in bone density in their hip bones, after one year.
The ultimate bone-building combination of eggshell calcium and vitamin D3 was also well documented in Japanese studies. Researchers at the Japan Women’s University, Yokyo studied a combination of vitamin D3 and eggshell powder in animals with osteoporosis. Not only was the eggshell powder with vitamin D3 able to improve bone mineral density, but it did it without significantly increasing blood calcium levels.
You can use any kind of egg (chicken, goose, duck), but it is best to use organic or certified organic eggs from free-range birds. If the bird does not get proper nutrients the eggshells won’t contain the nutrients we need.
One whole medium sized eggshell makes about one teaspoon of powder, which yields about 750 – 800 mgs of elemental calcium plus other microelements, i.e. magnesium, boron, copper, iron, manganese, molybdenum, sulphur, silicon, zinc, etc. There are 27 elements in total. The composition of an eggshell is very similar to that of our bones and teeth.
Note: Elemental amounts are the amounts absorbable.
Most people require a minimum of 400 mgs per day of calcium, in addition to calcium from other food sources, so you would take 1/2 teaspoon of the powder per day. Also take 400 mgs of magnesium citrate at the same time. Calcium and magnesium need to be taken in at least equal amounts, and some people require more magnesium than calcium depending upon how much they obtain from their diet.
If you are getting muscle cramps take extra magnesium (about 150 mgs). If that doesn’t alleviate the cramps within an hour take another 150 mgs, and so on. If you get unusual joint pain and you do not have arthritis, take an additional 150 mgs of calcium. Do not take more than 500 mgs of calcium at one time because your body cannot handle it. If you need more than 400 mgs per day split up the doses during the day.
It is best to take calcium and magnesium with foods to help absorb them. Don’t forget that vitamin D is very important for absorbing minerals! In addition, all of the trace minerals, sodium and chloride are important for mineral absorption and to keep minerals balanced take the electrolyte drink.
Making Powdered Eggshells
- Wash empty eggshells in warm water until all of the egg white is removed, but do not remove the membrane because it contains important nutrients for the joints which helps arthritis.
- Lay broken pieces out on paper towels and allow them to air dry thoroughly.
- Break the eggshells up into small pieces, and grind them to into a fine powder in a food processor, blender, coffee grinder, or put them in a plastic bag and use a rolling pin to grind them. Please note that some blenders will not grind the eggshell into a fine enough powder. A coffee grinder works the best.
- Store powdered eggshells in a covered glass jar or container. Keep it in a dry place, like the kitchen cupboard.
It’s best to begin with one litre. When the Kombucha culture has grown big enough and has reproduced itself, you can produce larger quantities of the drink.
- Make tea in the ordinary way. Per litre of water, soak 2 teaspoonfuls (about 5 grams) of black or green tea in freshly boiled water. You may also use tea bags. Let the tea leaves “boil” for 10 minutes. Do not use herbal teas.
- Add about 3-4 tablespoons (60 – 80 g) of white sugar per litre of water before it has cooled. Stir the tea so that the sugar dissolves totally.
- Strain off the tea leaves through a sieve, or remove the tea bags from the water. Let the sugared tea cool down to room temperature or lukewarm. The culture dies when it has been placed in a hot nutrient solution.
- When the tea has cooled to room temperature, pour the solution into a glass, china, glazed earthenware or stainless steel container. Glass is best. Metal containers of other types than stainless steel are unsatisfactory and should never be used because the acids formed may react with the metal. Avoid containers made of plastic.
- When preparing your first Kombucha drink, add the liquid that you got with the culture. On all later batches, always keep enough Kombucha drink to add about 10% of the quantity to your new batch as a “starter liquid”.
- Place the live Kombucha culture in the liquid that contains the freshly brewed tea and “starter liquid”.
- Cover the mouth of the fermentation container with a tightly woven fabric, a tea towel, paper towel or similar light cloth to keep out fruit flies, dust, plant spores and other pollutants. Tie it down with a large rubber band to ensure that fruit flies can’t get in. The cloth must be porous enough to allow air to circulate so the culture can breathe, but not so porous that tiny fruit flies can get in to lay their eggs.
- The fermentation should continue for 7 – 14 days, depending on the temperature. The higher the room temperature, the faster the fermentation. The period of 7 – 14 days is given merely as a guide. The Kombucha culture needs a warm and quiet place and should not be disturbed or moved. The temperature of the tea should not fall below 20°C. The ideal temperature is about 23° – 29° C. Light is not necessary. The culture also works in darkness. The culture may be damaged by exposure to bright sunlight. Half shade is better.
- During the process of fermentation the sugar is broken down by the yeast and converted into a gas (CO2) and various organic acids and other compounds. It is the combination of these processes which gives the Kombucha beverage its characteristic flavor. The mixture is at first sweet but this sweetness disappears as the sugar is broken down. At the same time an acid flavor begins to develop as a result of the activities of the bacterium, so there is a transition from sweetness to sourness. If a slightly sweet drink is preferred, the fermentation has to be stopped earlier. For a dry or slightly acid flavor it has to be continued longer.
- When the tea has attained the right acid degree (pH 2.5 – 3.5), depending on individual taste, remove the culture with clean hands. Clean the culture under cold or lukewarm water. Keep aside 10% as starter for the next batch. Place lids on bottles. It is not necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal. It is due to the growth of yeasts, which produced the gas which aerates the beverage. The yeasts are said to have some desirable positive effects on the human organism.
- To find ultimate satisfaction in this drink it should be allowed to mature for a few days (at least 5 days), after having been bottled. The activity of the bacterium is stopped because the bottling excludes the air, while the yeast continues to work. If the lids of the bottles are securely tightened, the gas produced by the yeast’s activities, is unable to escape. Thus an effervescent drink is produced. For this a few days in the bottles is usually sufficient; the Kombucha beverage, however, will keep well for months. Do not worry: The yeast will stop the gas production at a certain point. It is advisable to keep the beverage in a cool place.
- The drink has an agreeable taste. It is sparkling, slightly sour and refreshing. One normally drinks three glasses a day, one glass (250ml or more) on an empty stomach in the morning, the second glass after a meal in the course of the day, and the last glass a short time before going to bed.
- When you start a new fermentation process, never forget to add to the new tea at least 10 % of the liquid from a cultivation which has already fermented.
Sometimes the culture floats on the surface, sometimes it sinks to the bottom of the liquid. Both is OK. When the culture sinks to the bottom a new culture (a baby-culture) will begin to grow on the surface of the tea. The Kombucha culture needs some time to reproduce itself. It begins with a thin and filmy layer. The longer you leave it in peace, the thicker the new culture will grow.
The Kombucha culture grows and covers the surface of the tea completely. While growing on the surface of the tea the culture thickens considerably. The thickened culture will be composed of easily separable superimposed layers. The layers can be peeled off one from another and each can be used as independent units for the production of Kombucha beverage. If the culture should sink to the bottom of the vessel, a new culture will form on the surface of the tea.
In this way each culture will continue to propagate itself until it gradually begins to turn a dark brown color. When it is dark and dirty brown discard it and replace it with one of its offspring. Thus this unique culture can provide you, your family and your friends with an ongoing supply of Kombucha tea at very low cost.
Three main signs of a healthy ferment:
1. A smooth filmgrowing on top
2. Nofuzzy, dusty or colorful culture
3. A slight vinegar aroma
If any of the above takes place, we recommend throwing it out and starting over. Mold can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating moldy food will be nausea or vomiting from the bad taste and smell of the moldy food. When in doubt, throw it out and start over.
- Soak wheat grains for 8-12 hours
- Pour off water and rinse until water runs clear.
- Pour out water and let sit in the jar or wet cloth in room temperature.
- Rinse and drain every 12 hours (approx 2 times a day to prevent drying)
- Depending on your climate and season, sprouts should appear about 2 days.
- About 5mm long in roots, place sprouts into your glass water container and fill that to the top with pure water and allow it to sit for 48 hours undisturbed.
- Strain the mixture into a clean jar and you have Rejuvelac. If it smells and tastes bad, it probably is. It should smell like sprouts and taste slightly lemony and may be slightly bubbly. The longer you let it sit the more bubbly and stronger-tasting it will get. This also means there is more enzymatic action.
- For a second batch, repeat step 6, but only allowing this to sit only for 24 hours.
Sprouts are no longer useful, so throw them away or feed them to birds.
- Blend together 1 cup distilled or purified water plus 3 cups of coarsely chopped, loosely packed fresh cabbage. Start the blender at low speed and then advance the blender to high speed and blend for 30 more seconds.
- Pour into a jar, cover, and let stand at room temperature for 2 days.
- After 2 days strain off the liquid-Rejuvelac. The initial batch of cabbage rejuvelac takes 2 days to mature, but succeeding batches take 24 hours each.
- Each morning after straining off the fresh rejuvelac, blend together 1-1/2 cups of distilled or purified water plus 3 cups of coarsely ground, loosely packed fresh cabbage, for 30 seconds at high speed.
- Pour it into a jar and add 1/4 cup of the fresh rejuvelac just strained off, cover, shake, and let it stand at room temperature until the next morning.
- Cabbage rejuvelac can also be made without using a blender. Just chop the cabbage very fine and use 2-1/2 cups replacing the 3 cups in the recipe above with the same amount of water.
- Good quality rejuvelac tastes similar to a cross between carbonated water and the whey obtained when making yogurt. Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed. Avoid using tap water because chlorine will interfere with the production of the bacteria. Boiling tap water for 30 minutes uncovered will remove chlorine.
- Refrigerate rejuvelac if it is to be kept overnight. Discard any rejuvelac on hand 24 hours after it is poured off the cabbage.
- Taking Rejuvelac – Drink each day’s rejuvelac during the course of the day by taking 1/2 cup three times per day, preferably with meals.
To implant a healthy population of lactobacteria in the intestinal tract take rejuvelac for 1 to 3 months.
1. It is possible for Rejuvelac to go bad (as it is for sprouts and probably any fermented culture). You can generally tell if the rejuvelac is okay by the smell and taste. It should be acidic with a pH less than pH 3.9. It is good practice to observe, smell and taste the rejuvelac periodically to become accustomed to the changes that occur (as it is for any fermented culture). Rejuvelac should keep in the fridge for a week or more, and will gradually sweeten with time.
2. All bacteria and yeasts have an optimum incubation temperature. Refrigeration will inhibit the growth of some organisms but may give an opportunity for others to flourish. Hot weather or high temperatures, may encourage the rapid growth of pathogenic organisms before the beneficial organisms get started, in which case the culture will smell putrid. If your Rejuvelac culture goes off then discard it, sterilise the jar and wait for cooler weather. In hot weather, it is feasible that a slight acidulation of the water with a little lemon juice at the start of the fermentation, may provide an environment less suited to pathogenic organisms.
3. The value of rejuvelac should not be confused with that of freeze-dried acidophilus. Rejuvelac contains live lactobacteria but freeze dried lactobacteria die in a few weeks’ time. People who have candida are very sensitive to yeast so they should make a new batch every time, but they could start 3 jars 3 days in a row so they do not run out.
Physical and psychological benefits of Burning Incense.
What is incense?
Incense is an aromatic substance that releases fragrant smoke when burned. Incense is used for aesthetic, religious, spiritual, meditation and cultural reasons.
From Temples and Churches to Homes incense is burnt all around the world. It is not only used for religious purposes but also because of its spiritual aspect and pleasant smell.
There are a lot of religions that actually used incense to wake the spiritual senses and so far Buddhism, Taoism and some Hinduism practices used it as well.
Benefits of Burning Incense
Not just an air freshener
Most people who never or seldom use incense often think of it simply as an air freshener or an odor eater and are unaware of the many benefits it has to the mind and body. Even many regular incense users who use it regularly may not fully appreciate all its physical and psychological benefits.
Below are outlines of why just about every religion and culture since the beginning of time has used incense for its spiritual powers, why tribal healers and physicians throughout history have used incense for its healing powers, why monks have used incense for thousands of years for its concentration powers, why artists use incense to inspire creativity, and why couples use incense to heighten sexual experiences.
Enhancing Concentration & Focus
Whether it is during study or at work, the use of specific incenses enables clear thinking and helps in developing a state of complete awareness. Monks recognized this benefit of incense long ago and use it during their meditation to clear the air as well as their thoughts. Jewelry makers and other workers who require intense concentration also often use incense to help them focus and to switch back and forth between working under the microscope and working away from it.
Similar to an enjoyable song or beautiful scenery can inspire the imagination, a pleasing aroma can get the creative energy flowing. The many botanical scents of incense can transport one’s mind away to a tropical island, a rain forest, a mountainous range, or any other earthly heaven. The scents of incense can put one in a dream like state where the imagination is set free to roam.
Increasing Motivation and Positive Energy
Incense has long been used by religious and spiritual leaders to purify the air and the soul. Certain incense smoke has antibacterial, fungicidal, and insecticidal properties and, therefore, really does purify the air. It is said that the incense increases positive energy and drives away negative energy. The pure air is like health food for the brain and the body, resulting in an increased motivation and energy level.
With increased focus, creativity, and motivation naturally comes increased confidence. When your body is relaxed and your brain is firing on all cylinders, you’re at your best, and when you’re at your best, you’re at your most confident. Burning incense before a big date, a big test, or a big presentation can really increase your confidence and, therefore, your chances of success.
Heightening Sexual Desire
Everyone knows that pheromones are nature’s aphrodisiac, which is why they are used in perfumes to attract the opposite sex. Similarly, by indulging the sense of smell, incense acts as a powerful aphrodisiac. The scents created by certain incenses stimulate sexual appetite and increase sexual attraction. Additionally, we’ve already covered that incense can boost confidence and enhance focus, and nothing attracts the opposite sex more than confidence and focus. Therefore, even if one were to use incense by himself and then meet up with his partner elsewhere, his increased confidence and focus will naturally turn his partner on. If a couple uses incense together, the smells will kick in the pheromone effect and they most likely will have a hard time keeping their hands off each other.
Many types of incense have antibacterial properties and can be used as a disinfectant to kill germs in the environment. In a recent Chinese study, incense was used to sterilize a hospital ward and was found to be just as effective as more standard means of sterilization such as using steam. By keeping your environment sterile, you can prevent infections and disease. Because many herbs, such as Myrrh, also act as antiseptics, gathering the smoke from certain types of incense and rubbing it over a wound may actually help the wound heal faster since the smoke can kill germs on the wound.
Our sense of smell is a direct path to the brain and certain odors trigger an immediate response via the Limbic System. Particular aromas stimulate the brain to produce essential chemicals, such as serotonin and dopamine, which cause feelings of happiness, relaxation and contentment. For headache relief, certain incense aromas can help open the nasal passages, while others can lower blood pressure.
A study from an international team of scientists has discovered how burning frankincense (resin from the Boswellia plant) activates poorly understood ion channels in the brain that alleviate anxiety or depression. Incensole acetate, a Boswellia resin constituent, was administered to mice and found to stimulate TRPV3, a protein which helps reduce anxiety and depression symptoms. The compound significantly affected brain areas known to be involved in emotions as well as in nerve circuits that are affected by current anxiety and depression drugs.
Reducing Anxiety & Tension
The calming effects of incense are well known by Monks and spiritual leaders. Certain incense aromas work to slow down the heart rate and soothe nerves. These calming effects help to relieve built up tension in the muscles, enabling incense to also be used as a muscle relaxer.
In the hustle and bustle of today’s world levels of anxiety are increasing all the time and those who are feeling anxious often seek non-medical help to treat their condition and since incense sticks are a great way to naturally treat anxiety, they have been used for many years. Pine is considered to be the best incense for anxiety
As a result of the calming effects of burning incense, incense can also be used to induce sleep. The sedative properties of incense make it a great natural treatment to aid insomnia. This list is not quite thorough from the complete effects of incense that can have on the body and mind. There is a wide variety of plants and different parts of the plant used in incense, and each of these plants contains many different chemicals and compounds that effect the body. Inhaling these compounds is just another way of introducing them into the body, not much different than putting them into a pill form and ingesting them. The only difference is that inhaling them via incense has been done for thousands of years and is 100% natural, safe, and non-addicting. Therefore, incense should be considered as an effective remedy in treating such ailments as headaches and depression before resorting to prescription drugs. Because of all the benefits to the mind and body, it is wise to use incense on a regular basis to maintain health and happiness.
BIBLE VERSES ABOUT BURNING INCENSE:
Burning incense in the bible is mentioned as
“Aaron shall burn fragrant incense on it; he shall burn it every morning when he trims the lamps. “When Aaron trims the lamps at twilight, he shall burn incense. There shall be perpetual incense before the LORD throughout your generations. “You shall not offer any strange incense on this altar, or burnt offering or meal offering, and you shall not pour out a drink offering on it.