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Nutritional Herbology : A Reference Guide to Herbs By Mark Pedersen ( Whitman Pubns )
Release Date: 1998-05-15
Average Customer Rating:
List Price: $21.95
Price: $14.93
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Book Description
Have you ever wondered which herbs are good sources of Iron, Chromium, Selenium or Calcium? Well, this book is for you. Mark Pedersen's Nutritional Herbology is a one-of-a-kind resource book giving you a comprehensive summary of what nutrients are in herbal supplements and how they work! You will find detailed nutritional analysis for hundreds of herbs, including Chinese constitutional combinations. With each herb's nutritional profile is an historical summary of the herb's use, a list of medicinal properties as well as folk remedies. Nutritional Herbology is an indispensible reference for both the modern herbalist and for those interested in natural remedies. Over four years of extensive research and lab work has gone into bringing you this landmark work! TOPICS INCLUDE: How and why herbs work - Nutritional Analysis of scores of herbs - Scientific analysis that authenticates historical usage. Detailed description of active principles in each herb - How to decipher each herb's herbal properties - Major acupressure and Iridology points correlated to herbal combinations - Easy to read charts giving vital information on each herb.
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 Worthwhile to have as a refence, just not my favorite ( tenna_merchent )
This book begins with a brief chapter outlining the herbs that are highest in certain nutrients, such as silicon in the herb horsetail. Then there is a large section dedicated to the single herbs. This section has some folk history and use, and medicinal properties. The part that makes it stand out is the nutritional profile where the nutrients are rated as very high, high, average, low or very low compared to 93 herbs.
I found this detailed analysis of the nutrients particularly useful on one occasion. I needed to know which herb was the highest in organic aluminum, which is gotu kola. We use the seaweeds such as bladderwrack to pull inorganic aluminum from the body, but we use herbs high in organic aluminum such as gotu kola and uva ursi to prevent picking up the harmful inorganic aluminum.
The second time I might have found it helpful was when I needed to look up what herb was highest in organic zinc. Unfortunately, the book contradicts itself on this subject. On page 32 it says that bilberry has the highest source of zinc at .87 mg calculated on a zero moisture basis per 100 gm, but then on page 192 it says that mistletoe (also called golden bough) has 8.6 mg calculated on a zero moisture basis per 100 gm. If that's true, mistletoe is by far the winner. I have yet to write to the author to see which is correct.
Next is a section he calls the "minor herbs." I do not agree with him on some of the herbs that he considers minor, such as dulse, Irish moss, lady slipper and mistletoe. This section was very brief. The following chapters were sections that covered herbal combinations for the different body systems.
I have referred to this book a couple of times, but normally have then gone on to check other herbal references. It's certainly a book I want on my reference shelf; it just isn't one of my favorites
To me, there are many more helpful and thorough books as to the overall use of an herb.
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 Nutritional Herbology book review
new book, excellent condition--very informative, just what I was looking for--recommend reading to greatly expand herbal/medical knowledge--I am an herbalist and a nurse, so I know what I'm talking about!
M.L. Watts
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Excellent book, but the 98 edition is not any better than the 95 ( homeschooling_family )
This is an excellent book, but if you're expecting anything new from the 1995 edition, save your money.
For those who don't have the 1995 ed or this one, here's what it covers: the differences among astringent, bitter, laxative, diuretic, saponin-containing, alkaloid-containing, mucilaginous, and nutritive herbs; minerals; fats; fibers; protein; vitamins; and the nutritional profiles of numerous herbs (probably over 100). In each nutritional profile, it gives the mg/% of aluminum, ash, calcium, calories, carbohydrates, chromium, cobalt, crude fiber, dietary fiber, fat, iron, magnesium, manganese, niacin, phosphorus, potassium, protein, riboflavin, selenium, silicon, sodium, thiamine, tin, vitamin a, vitamin c, and zinc. For each herb, it also gives properties, systems affected, common names, folk history and use, medicinal properties, typical daily usage, traditional formulas, chemical constituents, and nutrients of note. Although there are some combination herbs, the majority of the book gives the above information for single herbs.
I have over a hundred herbal/nutrition books and this is the only one that gives the above information, period. If you don't have the 1995 ed, get this one. It's well worth the money, especially if you are an herbalist.
As for other herb books, I would highly recommend the following three which have withstood the test of time and are still relevant today: The How to Herb Book (Let's Remedy the Situation), Today's Herbal Health: The Essential Reference Guide, and Little Herb Encyclopedia: The Handbook of Nature's Remedies for a Healthier Life
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Herbal book for the advanced herbalist ( nerd_mama )
In the area of herbs,this book is more scientifical, than practical. It gives a list of herbs in alphabetical order and gives many other facts(nutritional content, origination, uses, and herbal classification) which most people who are just getting into herbs may have a difficult time understanding. I own this book and it has done its job as a main reference on herbs. I do not, however use this book on a daily basis as I do others. If you are a nerd who loves to read and research like a crazy person such as myself, then this is the book for you. If that idea scares you, then look for more simple reading.
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One of few books to list nutrients and minerals in herbs. ( herblady2 )
This book is one of very few that list the nutrients found in common western and Chinese herbs, allowing one to find which herbs are good sources of, say selenium or beta carotene. As such it is an important addition to any herbalist's library. However like most food science analyses, the book lists nutrients found in the plant, not nutrients which can or will be absorbed by the human body. For example, aluminium intake is closely regulated by the gut flora and excess aluminum is normally excreted unless that flora has been decimated by antibiotics or unhealthy diets. Its presence in an herb does not automatically mean that an herb like echinacea, which rates moderately high in aluminum, should be avoided. The actions of herbs often go far beyond their constituents. Yellow dock, for example is not especially high in iron, yet yellow dock tincture (which contains very little iron at all) can in low doses allow the body to overcome anemia far faster than iron supplements. However with those caveats, the book is highly recommended. It also lists actions of herbs, the body systems affected, folk history and use of the plants, medicinal properties, chemical constituents, nutrients of note and typical dialy doses in various forms. Of particular note are traditional combination formulas which are analyzed like the single herbs for their nutritional profiles. A worthwhile reference for those seriously interested in herbal medicine and nutrition.
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