Cipo Suma makes a great Detox Tea
Cipo Suma - Anchietea Salutaris
Origin: Brazil
Used part: Bark
Description:
The cipó suma is a medicinal plant of the family violaceae , scientifically known as anchietea salutaris . It is also called Paraguayan, baúna, piriguara and suma, in Portuguese. In Argentina, it is called bejuco and Isipó-Mi. Native to South America, it is easily found all over Brazil, especially in the states of Minas Gerais, Goiás, São Paulo and Rio de Janeiro.
It grows on fertile, moist, aerated soils with plenty of organic matter. It has thin stem, lanceolate leaves and small. The flowers are pedunculate, aromatic, yellow, white or pale pink. The root is thick, rich in starch and has an alkaloid that provides a spicy taste. There are two varieties: the white sum and the purple sum. Both have the same therapeutic effects.
Historically, it has been used by indigenous peoples and riverine populations for hundreds of years. They used to make a decoction, very bitter, against snake venom.
Health benefits:
It has active ingredients such as starch, anglicones (such as caincetin), methyl salicylate, chicotanic acid, fatty acids, plant resins, glycosides and essential oils.
The Suma vine traditionally acts rather slowly but is extremely effective. It is one of the best depuratives of the blood, besides treating the cutaneous affections. Its use stimulates salivation; therefore, it is well tolerated by the stomach mucosa, thus allowing its prolonged use. It still acts as a diuretic and soothing.
Its use, such as a spot wash, is still useful against stains and wounds, dermatoses and scabies. It also acts on mucous membranes, being very effective against coryza, rickets and fistula. The aqueous extract of the root, according to a study carried out in Brazil, also demonstrated anti-inflammatory and analgesic properties when administered orally in mice.
Good Herbal Remedy:
- Asthma
- Whooping cough
- Bronchitis
- Herpes
- Boil
- Cough
- Psoriasis
- Rheumatism
- Conjunctivitis
- Pharyngitis
Directions:
- Add 2 tablespoons of the herb in a liter of water
- Let it cook for 5 minutes after it reaches boil
- Cover and let rest for 10 minutes
- Strain and drink
How to drink:
Take 2 to 3 cups a day.
Contraindications:
When consumed at the indicated doses, there is no toxicity. When used in very high doses, it may present signs of toxicity not yet reported, but there are no recorded cases of death. The infusion should be consumed at most three times a day at intervals of approximately 8 hours.