Category Archives: Health

February 10, 2023 · 7:00 am

Natural Healing — Chia

Before the conquest, chia (Salvia hispanica/Salvia columbariae) was one of Mexico’s basic food sources along with maíz (Zea mays), frijol (Phaseolus vulgaris), and huaútli (Amaranthus). Bernardino de Sahagún recorded in the Historia general de las cosas de Nueva España detaled the production, comercialization, and uses of chia.

Chia was so important to the Aztecs that there are words for the process of making oil from chia (chiamachiua), one who makes the oil (chiamachiuhqui), the process of polishing something with chia oil (chiamauia), one who sells chia oil (chiamanamacac), the process of extracting oil from chia seeds (chiamapatzca), one who extracts oil from chia seeds (chiamapatzcac), chia oil (chiamatl), to become stained with chia oil (chiaua), to describe something greasy (chiauacayo) or oily (chiauac), a marzipan-like paste made from chia seeds (chiancaca), and a place where chia seeds are found (Chiapan modern-day Chiapas).

The seed was known as chiyantli, chien, chian, chia, or chiantli. A sprig of chia was centzontecomatl. As a verb chiya or chia meant to wait for, in reference to the tedious process of extracting oil from the seeds. Chianzotzolatoli was a drink prepared with toasted maíz and chia.

Pinolatl is a beverage made from maíz and toasted chia seeds. Pinolli was ground chia (or maíz) seeds made into flour now known as pinole. The Purépecha make small tamales made from pinole which are placed on the Día de Muertos alters each year.

Chia was associated with the diety Chicomecóatl, the feminine aspect of Centéotl. Both were deities of fertility and abundance. Corn, beans, and chia were included in the offerings made during their celebratory months.

Medicinally, the seeds, roots, leaves, and flowers were used by indigenous groups for skin infections, gastrointestinal ailments, fever, respiratory issues, urinary tract infections, eye diseases, and disorders of the nervous system.

Raw or toasted, chia is added to beverages, soups, oatmeal, yogurt, and salads regularly in Mexico. When the seeds are soaked, they release mucilage which is a gelatin-like liquid.

Chia contains polyunsaturated fatty acids, omega-3, omega-6, dietary fiber, protein, and phytochemicals (compounds found in plants that benefit human health). Regular ingestion has shown to be useful in the treatment of obesity, hypertension, diabetes, cancer, and cardiovascular diseases. It has antioxidant, hypotensive, hypoglycemic, immunostimulatory, and antimicrobial activities. Salvia columbariae has compounds scientists believe can be used to treat strokes due to its anti-blood clotting properties. Chia is also antiatherosclerotic, neuroprotective, hepatoprotective, antidepressant, antianxiety, analgesic, laxative, and anti-inflammatory.

Conjunctivitis is treated by placing a single seed in the eye. The mucilaginous substance that forms allows the eye to be wiped clean. Raw seeds are chewed as a digestive aid. For a fever, a drink made from limones (Citrus aurantiifolia), sweeted with miel (honey), and chia seeds is prescribed.

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Interested in natural remedies? Uncover herbal remedies from traditional Mexican sources for healing and wellness in the Exploring Traditional Herbal Remedies in Mexico series.

Natural Healing — Tomatillo

Tomatillo (Physalis ixocarpa or Physalis philadelphica) is also known as tomate fresadilla (tomate de fresadilla), tomate de cáscara, tomate milpero, miltomate (from the Nahuatl mjltomatl field tomato), farolito, and tomate verde or just tomate. In contrast, the term jitomate is used for red tomatoes (Solanum lycopersicum) from the word XĪTOMA-TL, while these small husked fruits’ name comes from the Nahuatl term TOMA-TL.

Although best known for adding the delicious sour taste to salsa verde, tomatillo has also been used medicinally at least since the time of the Aztecs. Traditionally, this fruit which can be found in yellow, orange, green, and purple, has been used for headaches, infections, fever, stomach ailments, and diabetes although there has been no scientific evidence supporting the plant’s hypoglycemic action.

On the other hand, the calyx, leaf, fruit, and stem have antimicrobial, antibacterial, and antifungal properties, with the husk having the highest concentrations. Additionally, the sticky part of the calyx has anti-inflammatory properties. The fruit has been shown to aid in digestion and is high in antioxidants. Extracts have shown promise in inhibiting pancreatic tumor growth and cancer chemopreventive properties as well.

The toasted fruit is mashed with salt and applied externally for earaches, headaches, and sore throats. Sweetened juice is prescribed for sore throats. Boiling the husk with pericón (Tagetes lucida) is recommended to make a tea to ease a sore throat and hoarseness.

Stomach ailments caused by bilis (excess rage believed to acculumate in the liver) are treated with an infusion made from nopal root (Opuntia ficus-indica) and the leaves from albahaca (Ocimum basilicum), tomatillo, estafiate (Artemisia ludoviciana), yerba buena (Mentha spicata), and orégano de monte (Lippia graveolens). Simmer the ingredients for 10 minutes. Strain. Drink one cup a day on an empty stomach for 9 days.

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Interested in natural remedies? Uncover herbal remedies from traditional Mexican sources for healing and wellness in the Exploring Traditional Herbal Remedies in Mexico series.

Natural Healing — Orégano de Monte

Mexican oregano is not oregano (Origanum vulgare) at all. Rather it is part of the lippia genus. More specifically it is Lippia graveolens. It has a similar smell and taste to oregano though its medicinal properties are unique to this species. Orégano de monte is a plant native to Mexico. In Nahuatl, this spice is called ahuiyac-xihuitl which translates to “fragrant savory herb.” In Maya, the plant is xaak-il-ché or xak’il-ché. In the Huasteca language it’s known as ananté. It is also known as orégano cimarrón or orégano del país.

There are some local names that also refer to other plants in different regions, so care should be taken when identifying the plant. For example, in Puebla, Lippia graveolens is known as salvia. In Coahuila, the same plant is epazote. In certain parts of Oaxaca, this herb is romerillo de monte. Hierba dulce is another common name for this plant which also refers to several other species. Additionally, there are more than 40 species of plants that are called orégano in Mexico.

Traditionally, orégano de monte is used for indigestion caused by gastrointestinal infections, respiratory issues, intestinal parasites, toothache, diabetes management, and to bring on delayed menstruation. It should not be used during pregnancy. In high doses, it can provoke vomiting. It is also to season meat, pozole, salsa, fish, menudo, and other sa v ory dishes.

Lippia graveolens has antioxidant, anti-parasitic, anti-inflammatory, antimicrobial, antifungal, anti-viral, anti-bacterial, antibiotic, and anti-glycemic properties. It is useful in the treatment of dyspepsia. It also is effective in reducing anxiety. Orégano de monte has a high concentration of monoterpenes supporting its use in the treatment of respiratory issues. Several studies have shown it is an effective agent against ticks and diseases caused by protozoans such as malaria, trypanosomiasis, and giardiasis.

To eliminate intestinal parasites, add a spoonful of epazote leaves (Dysphania ambrosioides), and a sprig of orégano de monte (Lippia graveolens), tomillo (Thymus), and yerba buena (Mentha spicata) to a cup of boiling water. Drink 3 cups a day on an empty stomach.

For toothache, moisten a cotton ball in the essential oil and place it on the problem tooth for relief. Make an infusion from the leaves to make a compress for bruises, soreness, and swelling. Simmer a sprig of orégano de monte (Lippia graveolens) and romero (Salvia rosmarinus) in a cup of water. Strain and drink for a gasy stomach.

Treatment for bilis (liver buildup as a result of anger, hence an anxiety issue) boil one liter of water. Add equal parts albahaca (Ocimum basilicum ‘Cinnamon), estafiate (Artemisia ludoviciana), yerba buena (Mentha spicata), and orégano de monte (Lippia graveolens). Simmer the herbs for 10 minutes. Strain. Drink one cup a day on an empty stomach for nine days.

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Want to learn a new way to look at plants? Discover common traditional medicine practiced in Mexico today in the Exploring Traditional Herbal Remedies in Mexico series.