Bi thuc, mn ngon cha bnh t cy ngi cu

- Ngi cu c th dng ch bin cc mn n hoc c sao kh ln lm thuc. D dng bt k hnh thc no th cy ngi cu cng c rt nhiu tc dng i vi sc khe v cha bnh. Cy ngi cu c tn khoa hc l Artemisia Vulgaris, thng c mi thm nng v c v hi ng hoc rt ng ty theo ma. Ngi cu c th dng ch bin cc mn n hoc c sao kh ln lm thuc. D dng bt k hnh thc no th cy ngi cu cng c rt nhiu tc dng i vi sc khe v cha bnh. Bi thuc tr bnh t cy ngi cu - Bi 1: Dng 200gr l thuc cu sao vng, nu trong 250ml nc cn 100ml. Chia lm 2 phn, ung trong ngy. C th tn nhuyn, hm 50ml nc si vi 10gr thuc cu bt, ung mi lc kht, lin tc 2 ngy. Cng dng: Cha i l ra mu, thn nhit nng, vim xoang mi, chy mu cam, ph n b sn hu, bng huyt: - Bi 2: Dng 300gr thuc cu ra sch, gi nt, thm 2 mung mt ong (rui, ngh), vt ly nc ung tra, chiu. Lin tc 1-2 tun. Cng dng: Tr au thn kinh ta, nhc but khp xng chn tay, cc t xng ct sng, au u hoa mt, gh l do nghin ru, ng c ru l. - Bi 3: Dng 250gr thuc cu, 2 qu l, 20gr cu k t, 10gr inh quy, 1 con g ri (g c) 150gr, hm trong 0,5 lt nc (thm gia v, bt nm) cn 250ml. Chia lm 5 phn, n c ngy. Lin tc 1-2 tun. Cng dng: iu tr c th suy nhc, tr gy ci xng, bing n, ngi gi n khng ngon ming, b n: - Bi 4: Dng 300gr thuc cu, 100gr l khuynh dip, 100gr l bi (hoc qut, chanh). Nu trong 2 lt nc. Si 20 pht nhc xung, xng 15 pht. Cch th 2: Nu l thuc cu vi 100gr l ta t, 100gr tn dy l, 50gr l s trong 1 lt nc cn 0,5 lt. Ung mi lc kht, lin tc 3-5 ngy. Cng dng: Tr cm cm, ho, au c hng, nhc hai bn thi dng, dy thn kinh c, gy: - Bi 5: Dng 16gr l ngi cu, 16gr l ta t, sc cng vi 600ml nc, sc cn 100ml, chia lm 3-4 ln ung/ngy. Cng dng: Bi thuc ny c tc dng an thai. Ngi cu khng c tc dng kch thch vi t cung c thai nn khng gy sy thai. - Bi 6: L ngi cu ti gi nt, p ln mt, khong 20 pht, ri ra li mt, lm lin tc nh vy s c ln da trng sng hng. Vi tr em thng hay b rm sy th ly l ngi cu xay nt ri lc ly nc cho tr tm. Cng dng: Tr mn, mn nga - Bi 7: Ly 300gr ngic cu ra sch, gi nt, thm 2 mung mt ong (rui, ngh), vt ly nc ung tra, chiu. Ung lin tc trong 1-2 tun. Cng dng: Tr au thn kinh ta, nhc but khp xng, au u hoa mt. - Bi 8: Ly 250gr ngi cu, 2 qu l, 20gr cu k t, 10gr inh quy, 1 con g ri (g c) 150gr, hm trong 0,5 lt nc (thm gia v, bt nm) cn 250ml. Chia lm 5 phn, n c ngy. Lin tc 1-2 tun. Cng dng: iu tr suy nhc c th, km n. - Bi 9: Ly 300gr ngi cu, 100gr l khuynh dip, 100gr l bi (hoc qut, chanh). Nu trong 2 lt nc. Si 20 pht nhc xung, xng 15 pht. Cch th 2: Nu l thuc cu vi 100gr l ta t, 100gr tn dy l, 50gr l s trong 1 lt nc cn 0,5 lt. Ung mi lc kht, lin tc trong 3-5 ngy. Cng dng: iu tr cm cm, ho, au c hng, au u, au dy thn kinh.

- Bi 10: Ly mt nm l ngi cu, xt nh, nh tan u vi 1 qu trng g, nm ht nm va ming, vo cho chin chn ri n. Cng dng: Gip lu thng mu ln no - Bi 11: Mt tun trc ngy kinh d kin, mi ngy ly 6-12g (ti a 20g) sc vi nc hoc hm vi nc si nh tr, chia lm 3 ln ung trong ngy. C th ung di dng bt (5-10g) hay dng cao c (1-4g). Nu kinh nguyt khng u th hng thng n ngy bt u k kinh v c nhng ngy ang c kinh, ly ngi cu kh 10g, thm 200 ml nc, sc cn 100 ml, thm cht ng ung, chia 2 ln/ngy. C th ung liu gp i, cng 2 ln/ngy. Sau 1-2 ngy s thy hiu qu, ngi mt, mu kinh v t hn. Cng dng: a kinh nguyt Mn n tr bnh t ngi cu - Canh ngi cu nu tht nc: Bi thuc cha cc bnh ca ph n (kinh nguyt khng u, kh h, au bng do lnh...). Tht nc heo bm nh, p ht nm, xo qua, nm nc, un si cho rau ngi cu. Canh si u, nm ht nm va ming, n nng. - Trng g trng ngi cu: Gip lu thng mu ln no tr bnh au u. Ly mt nm l ngi cu, xt nh, nh tan u vi 1 qu trng g, nm ht nm va ming, vo cho chin chn. - G tn ngi cu: Bi b sc khe, hot huyt, xng ct do dai: 1 con g en khong 500gr, 3 tri to , d, k t, 3 lt sm ta, ngi cu, ht sen, tam tht, ht nm. G lm sch, m moi, nhi tt c cc nguyn liu vo trong g, cho g vo ni, sm sp nc, nm ht nm va ming, tn cho n khi g mm nh. - Cho ngi cu: Cha ng thai hoc gim au thp khp. Cch nu: L ngi cu ti 50g, go t 100g, ng va (c th cho thm l lt). Thi nh l ngi cu, nu ly nc nu cho. Khi n cho ng va phi, n nng. Chia 2 ln n sng, tra. n lin tc 3 - 5 ngy. Lu khi s dng ngi cu cha bnh - Ngi cu c coi l tt cho sc khe nhng nu dng qu nhiu cng c th gy ra ng c. c tnh ca ngi cu khi dng qu liu l lm cho thn kinh trung ng b hng phn qu mc, dn ti chn tay run git, sau cc b hoc ton thn co git; Sau vi ln c th dn n kinh quyt (co cng), ni sm, thm ch t lit. Kim tra bng knh hin vi c th pht hin cc tn thng t bo no. Sau khi khi bnh, vn thng li nhng di chng nh hay qun, o gic, vim thn kinh, - Khi s dng l ngi cu sc ung thay tr, ch nn s dng khong 3-5g kh (9-15g ti). Ch nn s dng theo tng t, khi bnh th ngh. - i vi nhng ch em cn dng mn trng g ngi cu tm b hoc an thai, ch nn dng 3-5 ngn nh (9-15g ti), trnh dng qu liu. Cn b thi quen xin nh hng cho thm ngi cu. - Ngi bnh thng, khng c bnh, khng nn s dng nc sc ngi cu, nh mt th nc ung thng xuyn, ging nh nc tr.

Nhiu cng dng cha bnh bt ng ca cy ngi cu

D dng bt k hnh thc no th cy ngi cu cng c rt nhiu tc dng i vi sc khe v cha bnh.
Cy ngi cu c tn khoa hc l Artemisia Vulgaris, thng c mi thm nng v c v hi ng hoc rt ng ty theo ma. Ngi cu c th dng ch bin cc mn n hoc c sao kh ln lm thuc. D dng bt k hnh thc no th cy ngi cu cng c rt nhiu tc dng i vi sc khe v cha bnh. Di y l mt s cng dng ph bin v hu hiu ca cy v l ngi cu: 1. Lm thuc iu kinh: Mt tun trc ngy kinh d kin, mi ngy ly 6-12g (ti a 20g) sc vi nc hoc hm vi nc si nh tr, chia lm 3 ln ung trong ngy. C th ung di dng bt (5-10g) hay dng cao c (1-4g). Nu kinh nguyt khng u th hng thng n ngy bt u k kinh v c nhng ngy ang c kinh, ly ngi cu kh 10g, thm 200 ml nc, sc cn 100 ml, thm cht ng ung, chia 2 ln/ngy. C th ung liu gp i, cng 2 ln/ngy. Sau 1-2 ngy s thy hiu qu, ngi mt, mu kinh v t hn. 2. - Gip an thai: Nhng ngi ang mang thai, nu thy c hin tng au bng, ra mu, dng 16gr l ngi cu, 16gr l ta t, sc cng vi 600ml nc, sc cn 100ml, chia lm 3-4 ln ung/ngy. Bi thuc ny c tc dng an thai. Ngi cu khng c tc dng kch thch vi t cung c thai nn khng gy sy thai. 3. S cu vt thng: Ly l ngi cu ti gi nt, thm 1/3 mung c ph mui p ln vt thng, cm mu nhanh, gim au nhc, 4. Tr mn, mn nga: L ngi cu ti gi nt, p ln mt, khong 20 pht, ri ra li mt, lm lin tc nh vy s c ln da trng sng hng. Vi tr em thng hay b rm sy th ly l ngi cu xay nt ri lc ly nc cho tr tm. 5. au thn kinh ta, nhc but khp xng, au u hoa mt: Ly 300gr ngic cu ra sch, gi nt, thm 2 mung mt ong (rui, ngh), vt ly nc ung tra, chiu. Ung lin tc trong 1-2 tun. 6. Lu thng mu ln no: Ly mt nm l ngi cu, xt nh, nh tan u vi 1 qu trng g, nm ht nm va ming, vo cho chin chn ri n. 7. Suy nhc c th, km n: Ly 250gr ngi cu, 2 qu l, 20gr cu k t, 10gr inh quy, 1 con g ri (g c) 150gr, hm trong 0,5 lt nc (thm gia v, bt nm) cn 250ml. Chia lm 5 phn, n c ngy. Lin tc 1-2 tun. 8. Cm cm, ho, au c hng, au u, au dy thn kinh: Ly 300gr ngi cu, 100gr l khuynh dip, 100gr l bi (hoc qut, chanh). Nu trong 2 lt nc. Si 20 pht nhc xung, xng 15 pht. Cch th 2: Nu l thuc cu vi 100gr l ta t, 100gr tn dy l, 50gr l s trong 1 lt nc cn 0,5 lt. Ung mi lc kht, lin tc trong 3-5 ngy. Ngi cu c coi l tt cho sc khe nhng nu dng qu nhiu cng c th gy ra ng c. c tnh ca ngi cu khi dng qu liu l lm cho thn kinh trung ng b hng phn qu mc, dn ti chn tay run git, sau cc b hoc ton thn co git; Sau vi ln c th dn n kinh quyt (co cng), ni sm, thm ch t lit. Kim tra bng knh hin vi c th pht hin cc tn thng t bo no. Sau khi khi bnh, vn thng li nhng di chng nh hay qun, o gic, vim thn kinh,