Coffee
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
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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
2084-10
(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.
2315-1
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.
243-33
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.
418-2
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.
760-19
. 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.
2322-1
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.
2301-5
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.
2533-6
(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.
1770-1
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.
2868-2
(Q) Is coffee or tea harmful?
(A) With milk or cream, harmful.
2001-1
Here are the DON'TS:
DO NOT take cream or milk in coffee or tea.
Sugar may be taken.
275-45
(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.
613-1
(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.
975-1
Without the cream coffee is a food; WITH milk or
cream it is very hard on the system.
684-1
(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.
942-1
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.
1073-1
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.
1224-3
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.
983-1
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.
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