Oregon grape root is full of alkaloids and berbamines that make up its bitter taste. This is beneficial in relieving constipation, gallbladder disease, hemorrhoids , diverticulosis and IBS (irritable bowel syndrome). Researchers have found that it also has antibiotic and anticancer properties. Studies in China have shown that it promotes recovery after patients have had chemotherapy and radiation therapy.
How many out there suffer from psoriasis? More than one can imagine. It wasn’t until it affected my family that I became aware of how many have this condition and how many things there are out there to treat it. However, not every treatment is effective for everyone and some work great at first but then become resistant to a particular treatment and you’re back to square one.
Interesting though, there are many non-traditional treatments out there. You just need to find it, try it and if stops working find something else. Oregon grape, oddly enough, can be used on psoriasis. Oregon grape can also be used to treat ulcers, GERD, infections and as a bowel cleanser. Oregon grape can be used in tea, jam or jelly, to help the digestive system as mentioned previously.
MRSA is a staph infection that is resistant to antibiotics. Thousands of people die each year with this serious infection. Currently there are studies on Oregon grape for MRSA because it contains a multidrug resistance pump inhibitor. This inhibitor works to decrease bacterial resistance to antibiotics allowing the antibiotics to do their job. How MRSA works is that it has a pump in its cell that pumps out the antibiotics so that they don’t do work against the bacteria. Essentially the Oregon grape pump inhibitor can stop that pumping from the MRSA cell so that the antibiotics can do their job. This means that using Oregon grape with the antibiotics to treat MRSA will increase the effectiveness in fighting the deadly infection.
I’m looking to use it for my son’s psoriasis, although he is currently using which has been very effective it may only be a matter of time before we need to move on to the next treatment due to him developing a resistance.
Oregon grape jam (or jelly)
Makes approximately four 6-ounce jars
- 2 to 3 cups fresh-picked Oregon Grapes, rinsed
- 2 cups water
- ½ packet = 1 ounce ( ½ of a 1/3 cup measure) commercial pectin
- 2½ cups sugar
Boil rinsed Oregon Grapes in 2 cups of water for about 10 minutes.
Pour mixture through a colander set over a large pan. Using the back of a wooden spoon, mash the pulp then press some of it through the colander into the pan below. Discard the seeds. (At this point, to make jelly, strain the pulp through cheesecloth.)
Bring mixture to a boil again.
Stir in 1 ounce commercial pectin, bring to a rolling boil.
Add 2½ cups sugar, stirring constantly. Stir and boil for about 4 minutes, or until the mixture thickens. Ladle the jam into the jars. Cover loosely with a towel overnight.
When set (probably by the next morning), the jam may be refrigerated for up to three weeks, or frozen for up to a year. Or you may can the jam or jelly as you usually do.