"Lunar eclipse"

charcoal

dual tasking project done this Spring. made my own charcoal drawing sticks and dried Weeping Willow bk Salix babylonica. White Willow Salix alba is typically used for both charcoal sticks and as a medicinal in Western herbalism. Salix spp have similar properties of varying amounts salicylic acid and other constituent properties. Linden Tilia grandifolia can also be used for making the sticks and is also a good herb used often in cardio applications medicinally where anxiety, insomnia and cold are symptomatic.

materials used:
2 cap steel pipe (@$6 for this 6" pipe/caps) will last for many years of use and comes in lengths up to many feet)
green Willow Salix babylonica branch
fire/hot coals

- strip bark from green 1/4" - 1+" long cut branch of Willow. (give thanks to the tree spirit, Earth, and the elements, and your own abilities!)
- set bark strips on metal screen, cotton cheesecloth to dry in airy, warm, dark space to dry. place in airtight glass tightly capped jar for storage in dark, cool space.
- place green sticks inside pipe available at hardware, electrical supply stores or metal junk yards. screw caps on to air tight the container and place in wood stove, kiln, yard fire or barbecue, etc. and allow to cook for 5 -12 hrs. remove when cooled or with prongs to set aside and cool. remove sticks and
- enjoy your new art supply and medicinal.

cost for my small bounty of sticks cooked inside 6" pipe runs anywhere from $8 - $10 retail.

Willow bark is a good anti inflammatory though not for all constitutions. it is cooling and Turmeric, for instance, would be a better application with Vata and some Pita Doshas and with situations where inflammation is caused by cold conditions like chillblain or Chillblain Lupus.

here's one good medicinal informational link for Salix;

http://www.backtothelandnaturalfoods.com/ns/DisplayMonograph.asp?storeID=8277E28769C14CACAFA69116098EDF57&DocID=bottomline-willowbar

*always consult with a knowledgeable health care professional

Watermelon; food as medicine

Seed in our fruits; think of sterility and add 1 + 1, or subtract. Life is in your power of choice.

Watermelon

From Wikipedia, the free encyclopedia 

Watermelon (Citrullus lanatus (Thunb.), family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red and sometimes green if not ripe). It is also commonly used to make a variety of salads, most notably fruit salad.^[1]

History

Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms. Alphonse de Candolle, in 1882,^[2] already considered the evidence sufficient to prove that watermelon was indigenous to tropical Africa.^[3] Though Citrullus colocynthis is often considered to be a wild ancestor of watermelon and is now found native in north and west Africa, Fenny Dane and Jiarong Liu^[4] suggest on the basis of chloroplast DNA investigations that the cultivated and wild watermelon appear to have diverged independently from a common ancestor, possibly C. ecirrhosus from Namibia.

It is not known when the plant was first cultivated, but Zohary and Hopf note evidence of its cultivation in the Nile Valley from at least as early as the second millennium BC. Although watermelon is not depicted in any Egyptian hieroglyphic text nor does any ancient writer mention it, finds of the characteristically large seed are reported in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.^[5]

By the 10th century AD, watermelons were being cultivated in China, which is today the world's single largest watermelon producer. By the 13th century, Moorish invaders had introduced the fruit to Europe; according to John Mariani's The Dictionary of American Food and Drink, "watermelon" made its first appearance in an English dictionary in 1615.

Museums Online South Africa list watermelons as having been introduced to Native Americans in the 16th century. Early French explorers found Native Americans cultivating the fruit in the Mississippi Valley. Many sources list the watermelon as being introduced in Massachusetts as early as 1629. Southern food historian John Egerton has said he believes African slaves helped introduce the watermelon to the United States. Texas Agricultural Extension horticulturalist Jerry Parsons lists African slaves and European colonists as having distributed watermelons to many areas of the world. Parsons also mentions the crop being farmed by Native Americans in Florida (by 1664) and the Colorado River area (by 1799). Other early watermelon sightings include the Midwestern states (1673), Connecticut (1747) and the Illiana region (1822).

Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon. The result was "that gray melon from Charleston." Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most serious watermelon diseases: anthracnose and fusarium wilt.

Today, farmers in approximately 44 states in the U.S. grow watermelon commercially, and almost all these varieties have some Charleston Gray in their lineage. Georgia, Florida, Texas, California and Arizona are the USA's largest watermelon producers.

This now-common watermelon is often large enough that groceries often sell half or quarter melons. There are also some smaller, spherical varieties of watermelon, both red- and yellow-fleshed, sometimes called "icebox melons."

In Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle.^[6] The square shape is designed to make the melons easier to stack and store, but the square watermelons are often more than double the price of normal ones. Pyramid shaped watermelons have also been developed and any polyhedral shape may potentially also be used.

Culture

For commercial plantings, one beehive per acre (4,000 m² per hive) is the minimum recommendation by the US Department of Agriculture for pollination of conventional, seeded varieties. Because seedless hybrids have sterile pollen, pollinizer rows of varieties with viable pollen must also be planted. Since the supply of viable pollen is reduced and pollination is much more critical in producing the seedless variety, the recommended number of hives per acre, or pollinator density, increases to three hives per acre (1,300 m² per hive).

Nutrition

Watermelon, raw (edible parts)
Nutritional value per 100 g (3.5 oz)
Energy	127 kJ (30 kcal)
Carbohydrates	7.55 g
- Sugars	6.2 g
- Dietary fiber	0.4 g
Fat	0.15 g
Protein	0.61 g
Water	91.45 g
Vitamin A equiv.	28 μg (3%)
Thiamine (Vit. B1)	0.033 mg (3%)
Riboflavin (Vit. B2)	0.021 mg (1%)
Niacin (Vit. B3)	0.178 mg (1%)
Pantothenic acid (B5)	0.221 mg (4%)
Vitamin B6	0.045 mg (3%)
Folate (Vit. B9)	3 μg (1%)
Vitamin C	8.1 mg (14%)
Calcium	7 mg (1%)
Iron	0.24 mg (2%)
Magnesium	10 mg (3%)
Phosphorus	11 mg (2%)
Potassium	112 mg (2%)
Zinc	0.10 mg (1%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

A watermelon contains about 6% sugar and 92% water by weight.^[7] As with many other fruits, it is a source of vitamin C.

The amino acid citrulline was first extracted from watermelon and analyzed.^[8] Watermelons contain a significant amount of citrulline and after consumption of several kg, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.^[9]

Watermelon rinds, usually a light green or white color, are also edible and contains many hidden nutrients that most people avoid eating due to its unappealing flavor. They are sometimes used as a vegetable.^[10] In China, they are stir-fried, stewed or more often pickled. ^[11] When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US.^[12] Watermelon juice can also be made into wine.^[13]

Watermelon is also mildly diuretic^[14] and contains large amounts of beta carotene.^[15] Watermelon with red flesh is a significant source of lycopene.

Varieties

There are more than 1200^[16] varieties of watermelon ranging in size from less than a pound, to more than two hundred pounds, with flesh that is red, orange, yellow or white.^[17] Several notable varieties are included here.

• Carolina Cross: This variety of watermelon produced the current world record watermelon weighing 262 pounds (119 kg). It has green skin, red flesh and commonly produces fruit between 65 and 150 pounds (29 and 68 kg). It takes about 90 days from planting to harvest.^[18]
• Yellow Crimson Watermelon: variety of watermelon that has a yellow colored flesh. This particular type of watermelon has been described as "sweeter" and more "honey" flavored than the more popular red flesh watermelon.^[19]
• Orangeglo: This variety has a very sweet orange pulp, and is a large oblong fruit weighing 9–14 kg (20–30 pounds). It has a light green rind with jagged dark green stripes. It takes about 90–100 days from planting to harvest.^[20]
• The Moon and Stars variety of watermelon has been around since 1926.^[21] The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 9–23 kg (20–50 pounds).^[22] The flesh is pink or red and has brown seeds. The foliage is also spotted. The time from planting to harvest is about 90 days.^[23]
• Cream of Saskatchewan: This variety consists of small round fruits, around 25 cm (10 inches) in diameter. It has a quite thin, light green with dark green striped rind, with sweet white flesh and black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada by Russian immigrants. These melons take 80–85 days from planting to harvest.^[24]
• Melitopolski: This variety has small round fruits roughly 28–30 cm (11–12 inches) in diameter. It is an early ripening variety that originated from the Volga River region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in summer. This variety takes around 95 days from planting to harvest.^[25]
• Densuke Watermelon: This variety has round fruit up to 25 lb (11 kg). The rind is black with no stripes or spots. It is only grown on the island of Hokkaido, Japan, where up to 10 000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650 000 yen (6300 USD), making the most expensive watermelon ever sold. The average selling price is generally around 25 000 yen (250 USD).^[26]

Cultural use 

 In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, Tết, as a snack.^[27]

• Stereotypical caricatures may depict African Americans as being inordinately fond of watermelon.^[28]
• The Oklahoma State Senate passed a bill on 17 April 2007 declaring watermelon as the official state vegetable, with some controversy surrounding whether a watermelon is a fruit.^[29]
• The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide. Nitric oxide is thought to relax and expand blood vessels, much like the erectile dysfunction drug Viagra, and may even increase libido.^[30]
• Fans of the Saskatchewan Roughriders of the CFL started a tradition of hollowing out a watermelon and wearing it as a makeshift football helmet (the color of the Roughriders is green). During the 2009 Grey Cup in Calgary (between the Montreal Alouettes and the Roughriders), thousands of watermelons had to be imported to Calgary supermarkets to prevent a shortage being caused by Rider fans.^[31]
• The town of Chinchilla in Queensland, Australia holds a biannual festival celebrating all things melon.
• The Ten-lined June beetle is often affectionately referred to as a Watermelon Beetle, due to the green, striped pattern on its back.
• It is the symbol of the Turkish city, Diyarbakır.

A Renewed Analysis of Coffea Arabica

http://acupunkyoga.wordpress.com/acupuncture/coffee-and-chinese-medicine/

Coffee and Chinese Medicine

The Coffee Report

A Renewed Analysis of Coffea Arabica

By Jeff Levin

Coffee is the second largest legal trade item in the world next to oil. This fact alone shows us humanity’s love for coffee and the powerful effect of this beverage. There is no doubt that coffee is as enjoyable as it is addictive. As America’s most popular drug it is important to understand its benefits and drawbacks to people’s health.

Looking at the history of coffee creates the context in which we can study and further understand this drink. From its discovery by Ethiopians to its present worldwide status, coffee has been fraught with controversy in medical communities. While some early doctors claimed it to be the ultimate cure all, others blamed it for being the source of all illness. Early Arabian physicians cautioned people of its powerful effects and cringed at the thought of it exiting their controlled pharmacopoeia to enter the cafes of everyday people. As coffee entered Europe, vintners and brewers saw it as a threat to their livelihood and had their private doctors make claims that coffee was extremely detrimental to one’s health.

Some physicians, such as Sir William Harvey, credited with the discovery of circulation, were big fans of coffee. In regards to coffee he said that, “This little fruit is the source of happiness and wit.” On his deathbed he bequeathed his 56 pound stash of coffee to his friends at the London College of Physicians to make toasts in his honor. One of the most significant contributions to our medical knowledge of coffee was Dr. Sylvestre Dufour’s isolation of the caffeine molecule as the primary active ingredient in coffee. He was also the first to observe that coffee helped some people but not others: it is neither universally good nor bad, but beneficial when appropriate. Unfortunately, we have not advanced very far beyond these two discoveries. We don’t know much of what coffee does beyond its caffeine component, and we don’t know why it works well for some but not others.

Traditional Chinese Medicine (TCM) offers a great insight in its classification of herbs and their use in relation to people’s specific constitutions. It affords us a new way to look at coffee as a medicinal herb and how to apply its use in the most beneficial way to particular individuals. At this time, coffee is nearly non-existent in Chinese Medicine pharmacopeias, and the little writing there is about coffee is mostly prohibitory, discussing only coffee’s ill effects and none of its possible benefits.

Since analysis of the medicinal properties of herbs in TCM is largely a process of experience, it is not surprising that the TCM view of coffee is faulty and incomplete. The history of coffee shows that China has had little experience with it. Though coffee was grown in India since 17^th century and thoroughly described in Ayervedic medicine, it wasn’t grown in China until 200 years later. Only in very recent years has it been widely available and used. Given the lack of empirical knowledge of coffee in TCM, it is important to re-evaluate coffee as a Chinese herb. This is possible by looking at discoveries that have been made in Western medicine about the functions, contraindications, and benefits of coffee and translating these into TCM terms.

Coffee enhances the function of the Central Nervous System and increases cognitive performance by intercepting a chemical called adencine which slows down nerves and causes sleepiness. In addition, diuresis is increased due to increased blood flow to the Kidneys. Coffee increases the body’s capacity for work and exercise by 15-20%: increasing the heart rate and acting as a mild analgesic. Coronary blood flow and metabolic rate are increased as well as smooth muscle being relaxed. From this information we can begin our translation of coffee into TCM.

Coffee is yang in nature. It creates heat as it moves, invigorates, and disperses. Western medicine cautions coffee use for people with anxiety, arrhythmia, and insomnia which are easily translated into a caution (or even contraindication) for those who suffer from Heart Heat. Coffee definitely moves Qi and Blood. Its ability to increase the metabolism has applications to combating Dampness with its dispersing nature. It both ascends Qi, giving us a lift of spirit, and descends Qi in its actions of diuresis, increased peristalsis, and bronchiodilation. These last two functions show coffee’s connection to the metal element: it acts on the Lungs and the Large Intestine.

Like many other powerful herbs in the TCM pharmacopoeia, coffee has a dark side. Study’s show that more than 5 cups a day can raise LDL cholesterol (Stagnation, Phlegm, or Damp. However, another study showed that heavy coffee drinkers consume 24% more saturated fats which could be the underlying cause of the increased cholesterol). The rise in cholesterol was worse when boiling the coffee which, from a culinary perspective, shouldn’t be done as it ruins the taste of the brew. One to two cups is enough to relax the lower esophageal sphincter and stimulate gastric secretion (Stomach Heat).

On the flipside, the American Journal of Clinical Nutrition says that coffee can be beneficial if less that 4 cups (approximately 400mg of caffeine) per day are consumed. An international study shows that coffee drinkers suffer from asthma 25% less than non coffee drinkers. This is further confirmed by a Study at UCLA that showed a 15% increase in breathing capacity after drinking coffee. These facts reinforce the idea the coffee can descend Lung Qi. It reduces the risk of colon cancer as it moves Qi and Blood in the Large Intestine. Coffee also decreases alcohol induced liver cirrhosis by 80% due to an unknown ingredient. This reconfirms the idea that coffee powerfully moves blood and enters the liver as well as the large intestine and lung.

The current consensus is that coffee depletes the kidney essence. However, some new information indicates the assumption might have been made in error. Coffee contains anti-bacterial compounds that slow tooth decay (at the expense of yellow teeth).  Recent studies have shown that coffee can help prevent Parkinson disease and Alzheimer disease. Since tooth decay, Parkinson and Alzheimer are related to a lack of kidney essence and marrow, it would be better stated that coffee actually nourishes the essence as it greatly benefits the CNS. It also has been shown to benefit Type 2 diabetes due to a chemical unrelated to caffeine: another indication that kidney’s benefit from coffee

 Coffee is currently the largest source of anti-oxidants in the American diet which, sadly, says more about the American diet than coffee. These anti-oxidants, though decreased in darker roasted coffee, act as an anti-inflammatory when taken in low doses. However, in large doses, coffee acts as an inflammatory. This last insight is interesting in terms of the temperature of coffee: cool in low doses, but warm in higher doses. Similar to other herbs, some properties are dependant on quantity and preparation methods

Sir William Harvey would be interested to know that the debate about coffee’s effects on the cardiovascular system rages on. Many studies show that coffee’s effect on hypertension is all over the map: some people blood pressure increases, in others, it decreases, and in some there is no change. This brings us back to Dr. Dufour’s 17^th century insight that coffee affects different people in various ways. This could be explained by a recent study showing that certain people are genetically programmed to break down caffeine slower, but doesn’t add much insight in terms of how to prescribe coffee from a TCM point of view.

Although many of the effects of coffee are attributed to its caffeine component, there are over 300 other alkaloids in coffee that have effects unknown, one of which is responsible for its benefit to the liver. Decaffeinated coffee has some of these benefits, but most decaf is made by soaking the coffee in methylene chloride. This solvent is believed to be toxic but is largely untested. Residual amounts of methylene chloride remain in the coffee, but only in 25 parts per million, not enough to worry the FDA.

All of this new information helps us re-evaluate coffee’s role in TCM. With a renewed intelligence about the functions of this powerful herb, practitioners of TCM may be better able to guide their clients about healthy ways to imbibe coffee to help many of the major diseases described here as well as other minor imbalances.

In conclusion, as we continue to enjoy our high quality coffee, further discovering and describing its effects from our own experience, we will be better able to present it as an herb with greater wisdom.  By engaging in this 500 year long debate about coffee and health, we increase our collective knowledge, and, if we do this after imbibing a moderate amount of coffee, we will increase our cognitive capacity to do so.

Bibliography:

Bakalar, Nicholas (June 13^th 2006) Easing Liver Damage With a Dose of Coffee. New York Times, p.D6

Coughlin, Dr. James R. Coffee and Your Health.  www.coffeescience.org

Davids, Kenneth (1979). Coffee: A Guide to Buying, Brewing and Enjoying. San Francisco: 101 Publications

Dharmananda, Subhuti Coffee in China and the Analysis of Coffee According to Traditional Chinese Medicine.  www.itmonline.org

Flaws, Bob. (1997) The Tao of Healthy Eating. Boulder, Colorado: Blue Poppy Press

Werbach, M.R. (1987) Nutritional Influences on Illness, Sourcebook of Clinical Research. New Canaan, Connecticut: Keats Publishing

Seasonal Ayurveda

ayurvedic notes from John Immel of Joyful Belly in Asheville,

NC. www.joyfulbelly.com

John Immel writes on many seasonal approaches to Ayurvedic 

lifestyles.

April Showers & Body Moisture

Along with showers and springtime flowers, the buildup of congestion in the body peaks during the month of April. The body continues to metabolize and release winter fats from the skin. Warmer temperatures moisturize the skin. A warm day mixed with a heavy carbohydrate meal could be a challenging cocktail for your constitution. Simply put, the body has a hard time dealing with heavy foods on warm spring days. Instead of enriching the blood, the body wants to "lighten up" for summer by burning off excess. 

There are many signs of springtime congestion. Excess saliva, mucus buildup in the sinuses, achy flu-like symptoms, and a sore patch in the back of the throat are all likely signs that your whole system is congested from "rich spring blood." Spring emotions tend to vacillate as quickly as the weather between grief over loss, to the joy of rebirth and renewal. 

As the thermometer rises in April, we transition away from spices. Instead, "Eat beansand greens" for a healthy balance of astringent and bitter tastes. Foods with astringent taste make the tongue feel like sandpaper. Astringent taste restores tone and firmness to tissues. Bitter taste detoxifies the liver. Hummus Spiced with Cumin, served on a bed of arugula, is a perfect combination for April weather wetness. 

Beans are high in potassium, a diuretic that drains these excess fluids from the body. In Ayurvedic terms, potassium has dry quality and astringent taste. It’s action is the opposite to sodium in our body, relieving water retention. Parsley comes from the Greek "rock celery" is also a strong diuretic effect that flushes excess water from the tissues. The dry quality of beans and parsley can aggravate Vata.

Beans: The Musical Fruit

Beans are also high in saponins, a natural insect repellent that is also a protein digestion inhibitor. These saponins are difficult to digest and cause noxious gas. Since the primary site of protein digestion is the stomach, people who have gas after eating beans may also have an upper GI deficiency. 

Beans that are cooked properly are easier to digest. Soak beans overnight then strain before cooking. Then slowly cook beans for a long time, skimming any suds (the saponins) off the surface. Saponins are water-soluble. Changing the water several times during the cooking process reduces their concentration. Adding a small square of kombu or sea kelp to the beans can also improve digestibility. Kelp helps to break the beans down into smaller and easier to digest particles. Serve beans soft and spicy. If beans still give you gas, choose an easier bean like green beans or sweet peas. Lastly, buy canned beans instead of dried. Because canning companies recognize that gas affects their bottom line, they are invested in cooking methods that result in a fart-free product.

Beans for Fiber & Cholesterol

If your body is not aggravated by dryness, and you can digest beans without gas, they are an essential food for cleansing in the spring. Not only reducing water weight, they are high in soluble and insoluble fiber. The fiber is chickpeas is nearly 75% insoluble which remains undigested until it reaches the colon. This significantly bulks up stools for a satisfying morning elimination. As with many high fiber foods, beans have been shown to reduce cholesterol, perhaps because of its flushing effect on the gall bladder. The high protein content in beans helps rebuild muscle tissue as winter hibernation yields to outdoor activities and projects. 

Turmeric

http://www.dharmaayurveda.com/article/2304.html?a

Turmeric - secret ayurvedic recipes

Gelbwurz oder TURMERIC oder Curcuma Longa    [Sanskrit - Haridra]

Turmeric is truly one of the marvellous medicinal spices in the world. 

Its been extensively used since centuries, as an ingredient in cooking.   Its popularly believed that turmeric was used in cooking for its detox properties to neutralise any toxins if present in the food preparation.

Benefits

Potent antioxidant. The antioxidant activity of turmeric is mainly associated with its phenolic fraction, curcuminoids, which act as free radical scavengers as well as inhibitors of leukotrienes and prostaglandin synthesis. 

Powerful antiinflammatory agent. The antiinflammatory activity has been claimed to be comparable to NSAID's such as indomethacin, producing significant improvement in clinical trials involving individuals with rheumatoid arthritis. 

Lowers Total cholesterol and LDL cholesterol while increasing HDL cholesterol. 

Reduces blood sugar level in diabetics 

An anticoagulant that inhibits platelet aggregation 

Liver protective and tonic 

Boosts stomach defences against acid 

Known to have varied anticancer activity. A powerful antagonist of numerous cancer causing agents.

Turmeric is being used in Ayurveda since centuries as an internal medicine for a variety of conditions ranging from allergy to diabetes, and as an external application for beauty as well as in skin disorders and arthritis.

A few simple turmeric remedies

Allergies      Ground Turmeric and Ground Curry leaves one heaped teaspoon each to be taken together early morning in empty stomach for 3 to 6 weeks. Proven very effective in chronic allergic rhinitis.

Bronchitis    Half a teaspoon of turmeric powder in half a glass of warm milk taken two or three times daily is an effective home remedy. Acts best when taken in empty stomach.

Throat irritation    Take a pinch of turmeric with little salt at bed time. Dont swallow, leave it in the tongue and let it slowly work its way down.

Diarrhoea     Take one spoon of turmeric juice with equal amount of honey. Or boil half glass water with one tsp turmeric powder and mix with one tsp honey.

Ring worm    Apply juice of raw turmeric on the affected part few times daily.

Sinusitis     Dip a dry rhizome of turmeric in coconut or neem oil and burn. Put off the flame and inhale the smoke through each nostril three times. Repeat for 3 to 7 days. Very effective remedy even in severe sinusitis. [You can use a small sheet of paper to make a funnel and keep small end in one nostril to inhale the smoke with the other nostril closed.]

Diabetes    Half glass of indian gooseberry juice with one spoon of turmeric is very beneficial in diabetes. 

Leucoderma     Turmeric mixed with mustard oil is a popular folk remedy for leucoderma. About 500gm of turmeric should be pounded and soaked in 8 litres of water overnight. It should be boiled in the morning till only one litre of water is left, and then be strained and mixed with 500ml mustard oil. This mixture should be heated till only the oil is left. It should then be strained and preserved in a bottle. This mixture should be applied on the white patches every morning and evening for a few months 

Source: Dr..Jayaprakash