Botanical Tincture For Chronic Prostatis

Prostatitis is an inflammatory condition of the prostate gland. Typically, cases of prostatitis result from bacterial infections, although evidence of such infection is not always found. An infected or inflamed prostate can cause a myriad of symptoms including painful urination and ejaculation, and accelerated frequency of urination. It can affect men of any age and it is estimated that 50% of all men will eventually experience the disorder. Non-bacterial prostatitis and prostatodynia, also called ‘chronic pelvic pain syndrome’ (CPPS), are the most commonly diagnosed issues of the prostate. Bacterial infections account for less than 5–10% of all cases. Cases involving an acute bacterial infection occur most often in men under the age of age 35, and chronic bacterial infections normally affect men between the ages 40 and 70.

As you can see, Chronic Prostatis can distress just about any man – regardless of age. Fortunately, there’s an extremely potent formula available to treat the disorder. Smilax Glabra Rhizoma is not only prescribed to heal gout in Latin America, it also contains at least four phytosterols that feature wide-ranging curing properties. Meanwhile, Patrinia is an antibacterial herb that stimulates circulation, treats abscesses, and promotes regeneration of cells. Alisma Plantago works to prevent the problematic and detrimental process of the breakdown of testosterone into other metabolites. Combined, the medicinal factors of each serve to be an effective and proven remedy for Prostatis.
 

15 grams of Smilax Glabra Rhizoma (Tu Fu Ling)
15 grams of Patrinia Seu Thlaspi (Bai Jiang Cao)
10 grams of Liquidambar Fructus (Lu Lu Tong)
10 grams of Vespa Nidus (Lu Feng Fang)
5 grams of Paeonia Lactiflora (Bai Shao)
5 grams of Alisma Plantago (Ze Xie)
5 grams of Semenpersicae (Tao Ren Zhi)

One of the oldest medicinal practices is the formulation of a “tincture”, an extraction of active compounds from plant material using alcohol as solvent.  The active ingredients in herbs are best and most easily extracted by alcohol. A primary purpose of the extraction is to isolate and secure various anti-oxidant compounds known as “flavonoids” that are beneficial to human health. Once prepared, it is best to store your tincture in a airtight dark glass container and keep it at or below room temperature.
 



1. Pour the herbal blend into the jar, up to between a quarter to half of its capacity (20 oz)
2. Add Vodka, Rum or Brandy just above the level of herbs.
3. Seal the jar (tightly, to prevent leakage or evaporation)
4. Store the jar in a dry and dark area.
5. Add more alcohol over the next few days, as the dried herbs soak and expand.
6. Store the jar up to two weeks to three months.



1. Strain the tincture through a sieve with cheesecloth into another clean jar or storage container.
2. Extract the remaining tincture by squeezing the saturated herbs and transfer it into a dropper bottle. Refrigerate it.
3. Drink two teaspoons right after lunch and dinner. If you can’t stand the taste, dilute it with water, juice, or tea.

Most herbal tinctures are prepared using alcohol as a solvent. But if you can’t consume alcohol use Apple Cider Vinegar or Wine Vinegar instead. It is recommended to store them in the refrigerator, but be sure to label the jars clearly in order to prevent other family members from inadvertently drinking your tincture. Avoid using plastic containers at all costs. The ethanol in the tincture may solubilize some of the free vinyl substances in the plastic and some PBA might leak out. Never use stainless steel containers for long-term storage.
 
If the tiny fragments of residue passing through the cheesecloth concern you, filter them twice through a paper coffee filter.