The Cayce Herbal 
 A Comprehensive Guide to the  
Botanical Medicine of Edgar Cayce
Botanical Name: Coffea arabica

Common Names and Synonyms: Mocha, java, arabica, espresso, capuccino

Background: The coffee tree is native to the Ethiopian province of Caffa, from which the name is derived.  The cultivated tree grows 12 to 15 feet high, and the evergreen leaves are six inches long, glossy, and have a cluster of white flowers at the base of the leaves. The tree blooms for only a few days, and then berries begin to form, which are red, plump, and look like small cherries.  Each berry contains two seeds. Drying, grinding and roasting the seeds develops the aromatic oils.  Among the constituents extracted from the beans by brewing, is caffeine, a brain stimulant, and tannic acid. Caffeine is often incorporated into pain remedies to speed efficiency.  In the body, coffee produces diuretic action.
Coffee in the Cayce Readings

  • An infusion of coffee, with its  property of tannic acid, was given as an aid to relieve tired, burning feet.  The feet were soaked in water and fresh, used, but not soured, coffee grounds.  The grounds could be gently massaged into the calves and limbs to bring relief from heaviness.
  • Several references advised  massaging the scalp with used coffee grounds that would stimulate and  promote hair growth, but  advised  that  it would discolor the hair to some extent
  • As a beverage, Cayce advised that coffee should be taken without cream or milk.
Cayce Quotes on Coffee

(Q)  What caused the peeling of skin on the soles of her feet, sides of heels and ankles, and what should be done about it?
(A)  The adjustments and the general treatments should take care of these.  Bathe them occasionally in weak coffee made from old coffee grounds; coffee that has been used, see?  Save the old coffee grounds, not until they are soured, but boil and then bathe the feet and lower limbs in same; massaging them with same.  Use about a teacup of coffee grounds to half a gallon of water, see?  It is the tannic forces from these that has the beneficial effect.

    Boil two to three cups of the used coffee grounds in about a gallon or gallon and a half of water, you see.  Let it boil for at least twenty to thirty minutes.  Use the grounds as well as the liquid coffee to do the massaging, you see.  The quantity of tannic acid from this source is preferable to using tannic acid in other solutions to massage.  And the massaging with this solution, with the grounds in same, will stimulate the circulation.  Massage this thoroughly from the knees, downward; over the knees and all the way down, and thoroughly over the feet.  This will tend to strengthen and relieve the heaviness in the feet.

    It is the tannic acid in this that is helpful, which can be better obtained from boiling the old grounds (but not soured).  Too much of the new coffee grounds is not well, but sufficient that the water is colored well from the hard boiled coffee grounds.
    Following such a foot bath, massage Peanut Oil thoroughly into the knee and under the knee, through the area from the knee to the foot, and especially the bursae of the feet.
    And we will find, if this is done consistently, we will relieve these tensions.

    Be well that two or three times each week the lower limbs and feet be heated or massaged in a little higher temperature than tepid of the weak coffee solution or allow coffee grounds to be used - as an accumulation, though do not use SOURED grounds, for these will be harmful, but the coffee grounds; the liquid or the coffee fluid off of same, which carries with it an acid that is helpful to the extremities and should be massaged thoroughly into the knees, calves of legs, the feet, and especially the burses of the feet.  This hot, or a good deal warmer that tepid; about two or three times each week.

. massage for the feet and for the bursae through the heel and through the inner portions of the feet.  These will be as rests for the body and most helpful.  Boiled coffee grounds is about the correct solution.  It is, of course, the activity not only of the tannic acid but of the other acids that form that are absorbed by the portions of the body itself.
    These should be warm; not too hot, but hot enough to make the feet glow by the rubbing.  It doesn't matter if the grounds are in it and use the grounds as a portion of the irritation to the lower extremities.

    This will have sufficient of the tannic acid to change the circulation; as well as assisting greatly in combination with the other treatments to strengthen the muscular forces in those areas that have been deflected activities by subluxations in the coccyx and the sciatic area.

    But we would massage the scalp about once a week with crude oil, and then shampoo with vaseline oil hair tonic or shampoo.  This will be effective for this body.
    The drinking of the soup made from Irish potato peels will also be helpful.  Stew the peels from three or four potatoes in a little water and drink about twice a week.
    Also the massaging of the scalp with old coffee grounds would be effective. Of course this would keep the hair colored but it would be effective to make same grow.

(Q)  How may I promote the growth of new hair on my head?
(A)  Eat more shell fish; and rub same with a few coffee grounds occasionally.

    Are there any particular foods I should not eat?
    Do not use milk or cream IN coffee, tea or the like, for these also produce activities which become combative within the assimilating forces of the body.

(Q)   Is coffee or tea harmful?
(A)  With milk or cream, harmful.

    Here are the DON'TS:
    DO NOT take cream or milk in coffee or tea.  Sugar may be taken.

(Q)  Is the chemical reaction of raw milk in coffee the same as cream in coffee in relation to the digestion in the stomach?
(A)  Well, this depends - to be sure - upon the activity of the system at the time.  Cream, to be sure, is less hard, or  more easily digested and produces LESS of that hard to be assimilated by portions of the system.  But in coffee it is PREFERABLE for the body to use neither cream nor milk.  Of course, cream is less harmful - and of course carries more food value, of a different nature.  But there is a portion in same that becomes gradually hard upon the activity of the juices from the pancreas and spleen to the activities upon the system through the lacteals in their absorbing from digestion.
(Q)  What about sugar in coffee?
(A)  Brown sugar, of course, is preferable.  Sugar is NOT as  harmful, provided there is of course not too much sugar taken in other sweets.

(Q)  Should he take coffee at all?  If so, should cream be taken in it?
(A)  When coffee is taken, if milk or cream is used in same it is NOT a food.  Without milk or cream it IS a food to the body.  For this body, LITTLE of coffee; rather a cereal drink is preferable.

    Without the cream coffee is a food; WITH milk or cream it is very hard on the system.

(Q)  Can she drink coffee?
(A)  Coffee, fresh - without cream, is a food.  In excess,  WITH cream - or with quantity of sugar, it becomes as a  poison, or hard for a digestive system - if taken in excess. This may be taken in moderation.

    Do not OVER use cream or milk in the coffee taken, for it forms that which is detrimental to the gastric flow of the stomach itself.

    Coffee or tea should preferably be without milk or cream, for again we find that the combination of the acids - or the tannic forces, the chicory, or the properties there are the food values to the digestive forces - becomes disturbing, when combined outside of the body.  However, if milk and coffee are taken at the same meal - but not combined before they are taken - the gastric juices flowing from even the salivary glands in the mouth so taking these CHANGE the activity so that the food values of both are taken by the system, in the activity through the alimentary canal.

    Coffee may be used if desired, but NOT with milk or cream in same! for this is hard upon the heart, as well as the digestion.  If a little sugar is desired, it is very well, but no milk or cream in the coffee.

    While the food values in the milk or cream may be considered of an equal value alone, when used together they form a condition in the lactic juices of the stomach itself that does not make for the proper eliminations carried on through the whole of the alimentary canal.


Home | Purpose | People | Projects | Library | Resources

 Copyright © 2006 Meridian Institute