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Oleander

The Recipe for Oleander Soup - Tips and Advice (Part 2)

Wednesday, July 02, 2008 by: Tony Isaacs
Tags: Oleander, health news, Natural News

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(NewsTarget) Following are the tips and advice gathered from some of the most experienced herbal oleander soup makers in the world. This is the second article in a two part series on making oleander soup as a remedy for treating cancer and HIV.

Please note: Raw oleander plant is extremely toxic. Do not handle or ingest raw oleander or any form of oleander that has not been prepared according to the recipe for "oleander soup" in this article series or the commercial products whose links were provided in the first article of this series. While raw oleander is toxic, there have been no reports of serious adverse reactions or side-effects due to properly prepared oleander extract taken according to directions. The most common side-effects are loose bowels, slight temperature and perhaps mild nausea, all of which should dissipate quickly as the body becomes acclimated to the extract.

This information is furnished for informational purposes only and nothing contained herein is intended to diagnose or treat any medical condition. Anyone with a medical condition or seeking medical advice is urged to seek out a qualified medical professional - preferably one well versed in integrative and/or naturopathic medicine.


Harvesting

According to the patent, both the leaves and stems can be used. In practice, many have also used the flowers. It is a good idea to try to pick parts that show new growth and/or which look fresh and vibrant, as they will have more of the oleander sap in them. I`ve found it pays off to look for plants that are generally healthy (not stressed by drought, old age or bad soil), and then to harvest the youngest, growing tips, usually on the lower part of the plant.

A standard plastic shopping bag holds more than enough leaves and stems to make three 20-ounce bottles of the extract.

Handling

Use gloves (garden and/or household) to handle the plant material in all stages of harvest and preparation. It`s especially important to protect yourself while handling the raw plant, since unprocessed Oleander contains compounds that are toxic which are absorbed through your skin. To be honest, several people have landscaped with Oleander for years, blithely handling all parts of the plant without protection and with no ill effects. But to be safe, don`t take chances. Don`t burn oleander leaves. The smoke is toxic.

Preparation and Washing

Before cooking, you need to wash the Oleander cuttings thoroughly, washing off the fresh cut leaves with a spray head water hose just like you commonly do with veggies you buy at the store is adequate, since the boiling process will kill any bacteria, virus or little worms and spiders that live on the leaves; however you may wish to use a commercial fruit and veggie wash. The straining process removes the residual solids, if any, including dirt. While washing, you have a chance to remove any dead or funky-looking matter. After thorough rinsing, snip all the cuttings into pieces that are no longer than the width of the cooking pot.

Cooking

If you don`t have a tamale pot or similar mega-big pot, just use a large spaghetti pot. The best water to use for anything consumed is reverse-osmosis filtered water. However, because this is an orally consumed soup, special water is not necessary and good tap water should be fine. Be sure to cover the leaves, leaving an inch or two from the top of the pot to accommodate foaming and boil-over. Check on the liquid level every hour. You may add water to be certain the leaves are in the water. When first bringing to a boil, stay nearby because it tends to foam up and boil over pretty fast (due possibly to high glycoside content). Stirring is not needed. From this point, after the liquid is boiling, cover and leave the mixture at a steady slow rolling, slightly steaming, low boil for four hours -- you want to keep it "cooking" without burning or boiling over. You only have to boil slowly, so steam is coming out of the lid at a steady rate, boiling for at least 4 hours, which is more than most recommend, but avoids having to add water constantly due to the lower boiling rate, which does not mean less temperature.

Straining

After boiling and taking out the plant materials with a screen ladle, or tongs, it is important to let the mix sit, settle, and cool to room temperature, at least two hours. Then strain through four paper towels in separate plastic strainers, stacked one on top of another, changing the top towel when it clogs. Pour out all of the boiled liquid matter, except for the sediment in the very bottom of the cooking pot. Dump the sediment in the trash.

Next, strain again through 4 or more layers of coffee filters. It will take awhile, but the extra straining is the key to avoiding most of the common side effects reported by those who do not take this extra step. It should be noted that the patented Anvirzel is strained through less than 4 micron filters and no side effects are reported when taken orally.

Condensing

After straining, rinse out the pot, pour the remaining soup back in and let it slow boil to the desired condensation, or specific gravity. Boiling the liquid down more, condensing it to a lower volume is optional. Condensing down to about 40 oz. or 1/10 the original liquid saves the amount of preservative needed, using vodka or apple cider vinegar (organic non-distilled is by far the best), and with the more condensed liquid, you adjust the dosage to a smaller amount, to compensate.

Dosage

When taking, you hold the liquid under your tongue for thirty seconds, then swallow, per the Ozel patent. This is called the sub-lingual method, allowing the liquid to mix with enzymes produced in your mouth before swallowing.

Dosage trials should begin slowly, and should begin with 1/4 to 1/2 teaspoon or less of the 1/10th mix. You take small amounts at first, once or twice a day, building up your tolerance in your stomach and digestive systems. Increase dosage as you adjust, in 4 to 5 day increments, up to a tablespoon 3 times daily after meals. The dosage level varies with individuals, body weight, tolerance and side effects, i.e.: vomiting, diarrhea, and nausea. You take what is within your "comfort zone", since this is a long-term program, not a quickie, increasing dosage in small amounts, with tolerance.

After the cancer is gone, what do you take for maintenance? There is not a lot of research here. Doc Ozel`s patent says take a dose a month. Personally, I would say to take three doses a week for life (I do), since it is almost free, and you can make a years supply in less than a day.

Live long, live healthy, live happy!

About the author

Tony Isaacs, is a natural health author, advocate and researcher who hosts The Best Years in Life website for those who wish to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Mr. Isaacs is the author of books and articles about natural health, longevity and beating cancer including "Cancer's Natural Enemy" and is working on a major book project due to be published later this year. He is also a contributing author for the worldwide advocacy group "S.A N.E.Vax. Inc" which endeavors to uncover the truth about HPV vaccine dangers.
Mr. Isaacs is currently residing in scenic East Texas and frequently commutes to the even more scenic Texas hill country near Austin and San Antonio to give lectures and health seminars. He also hosts the CureZone "Ask Tony Isaacs - featuring Luella May" forum as well as the Yahoo Health Group "Oleander Soup" and he serves as a consultant to the "Utopia Silver Supplement Company".
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