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Essiac Tea-

The Authentic, Original Essiac Tea Formula

The following formula is Rene Caisse’s Essiac formula and recipe which Rene's best friend, Mary McPherson, filed, under Oath, with the Town of Bracebridge in 1994.  This was also the same formula and recipe that Dr. Gary Glum published in 1988.  For further information on Rene Caisse plus important tips on how to brew your own Essiac tea read the article"THE TRUTH ABOUT ESSIAC:  Rene Caisse and Her Herbal Cancer Treatment, Essiac".

IMPORTANT NOTE:  Notice that the "1 ounce of herb mixture" is not a weight measurement because it is measured with "a measuring cup" that measures fluid ounces, which is a volume measurement of water.  It is important to mention that Rene Caisse did not use a weight measurement when adding the herb mixture to boiling water.  She used volume measurement for the combined dried herbs with fluid ounce measurements.  This makes the recipe seem confusing unless one realizes that one cup of the dried herb mixture does not weigh as much as one cup of water (which weighs 8 ounces).  That is, one cup of "herb mixture" does not weigh 8 fluid ounces because the dried, powdered herbs are lighter than water. 

Rene Caisse did weigh the individual herbs before mixing them together.  That is, the "1 pound of sheep sorrel herbs", "1/4 pound of slippery elm bark" and "1 ounce of Turkish rhubarb root" are weight measurements.  6 1/2 cups of cut burdock root is, of course, a volume measurement and it is approximately equivalent to 24 ounces in weight when pieces are "the size of small peas".  [SECRETS OF RENE CAISSE'S PHARMACY, p. 14] 

It is also important to note that Rene Caisse used the whole sheep sorrel plant.  Nurse Caisse stated that sheep sorrel roots are "very essential" to the Essiac formula.

The formula below is a word-for-word transcription of Mary McPherson's affidavit:

6 ½ cups of burdock root (cut) (6 ½ cups of burdock root (cut) is equalivalent to 24 oz.)

1 pound of sheep sorrel herb   powdered

1/4 pound of slippery elm bark   powdered

1 ounce of Turkish rhubarb root    powdered

Mix these ingredients thoroughly and store in glass jar in dark dry cupboard.

Take a measuring cup, use 1 ounce of herb mixture to 32 ounces of water depending on the amount you want to make.

I use 1 cup of mixture to 8 x 32 = 256 ounces of water.  Boil hard for 10 minutes (covered) then turn off heat but leave sitting on warm plate over night (covered).

In the morning heat steaming hot and let settle a few minutes, then strain through fine strainer into hot sterilized bottles and sit to cool.  Store in dark cool cupboard.  Must be refrigerated when opened.  When near the last when its thick pour in a large jar and sit in frig overnight then pour off all you [can] without sediment.

This recipe must be followed exactly as written.

I use a granite preserving kettle (10 – 12 qts), 8 ounce measuring cup, small funnel and fine strainer to fill bottles.

According to THE ESSIAC BOOK by Mali Klein (p. 29), the recipe can also be made in gram weight measurements as follows: 

120 g Burdock (chopped)

  80 g Sheep sorrel (powdered)

  20 g Slippery elm (powdered)

    5 g Turkey rhubarb

Use 15 g herb mix to 1.5 litres pure spring water

Boiling time: 10 minutes

Basic single daily does:  30 ml herbal tea diluted in either 30 ml or 60 ml hot water, taken at bedtime or when you get up.

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