AYoicks! I’m under a bit of pressure this month, because Jan and I are off shortly to attend a wedding in Geneva, and so I have to start writing this Newsletter a couple of weeks earlier than usual.

We hope to travel in one of my old cars but, as regularly happens, the chosen transport has decided to throw a last minute wobbly - I foresee several late nights buried under the bonnet. However, all being well and having toasted the happy couple, we intend to turn south towards Provence to visit a few suppliers. Invariably hidden in the back of beyond, it should provide some fairly challenging driving. Certainly one, to whom I have spoken to advise of our impending visit, seemed quite aghast to learn that I knew exactly where he was located - down a virtually impassable “white” to a dead end. A “white” is one of those lesser known routes, invariably single carriageway with passing places, that snake in and around the more northern sections of the Basse-Alpes, Drome, Vaucluse, and Haut-Alpes.  What he did not know, however, was how I came to find him originally. Some might think that I seek out diligently suppliers in the south of France.  In fact some are found by happenstance.

Jan and I do quite a lot of motor rallying in the more remote areas of France and, on this particular occasion, I did what no driver should ever do: I disregarded Jan’s instructions and followed some other drivers. We ended up with nowhere to go.  As we all sorted ourselves out, Jan and I had ample opportunity (midst the argument!) to survey our surroundings - there was little except an essential oil distillery.  Noting name, number, and grid reference, we shot off in pursuit of the hard-charging queue. Several months later, when plotting another rally, we happened upon the producer’s co-ordinates.  A quick call and a batch of samples later, he has become the regular supplier of your maillette and fine lavenders.  We have yet to meet however!

From there we hope to meander gently on to Aix-en-Provence - one of my favourite spots - and thence back to Lac Leman in time for the Swiss Classic British Car Meeting at Morges, at which I must attend in a British car. This presents a problem, because I have only two cars of British manufacture: the Gordon-Keeble and the “rally”Austin A40. As Jan and I prefer to attend the wedding properly attired, rather than in helmets and race suits, it has to be the G-K. As I say, there’s much to do!

Open Day 2003.
As has become customary, the speakers, Jan, Justin and I met for dinner at the Mill House on Saturday evening. Although the speakers had not met each other before, the party was quickly in rumbustious mood. By 0100 Sunday, I was beginning to wonder if they would ever agree with one another about anything! As Bill soldiered valiantly to present a scientific case, Shirley punched above her weight with passionate argument.  Len and I, somewhat divided in our defence, opted to keep our counsel. Meanwhile Justin, as the young are wont, stirred things along with unrelenting vigour. Jacqui and David, having broken their holiday in the Lake District to join us, wisely sought a more early night. A good evening!

No sooner, or so it seemed, had I put my head on the pillow than Mungu was demanding relief.  A quick peek outside revealed the dawning of another splendid day.  Donning jacket and tie, unfamiliar these past few months, I rushed off to Mount Farm.  Although still only 0900, the first visitors were beginning to arrive.  Fortunately, Duncan was already on hand to direct traffic.

Bill Morden got the day promptly underway with a finely illustrated presentation of the chemistry of hydrosols.  Len Price then argued most persuasively that hydrosols, the product of specific distillation rather than a mixture of essential oils and water or whatever, should be termed correctly hydrolats.  He also contended that hydrolats were the first aromatherapy and not the next or last.

This was a finely crafted argument and I much look forward to Len expounding further on it in his forthcoming book, to be released in early 2004.  Whilst I would agree with Bill that there are several hydrolats which I should be disinclined to drink, Len has convinced me that they are neither hype nor hazard.

With twenty-seven years experience of working with, and teaching the use of, essential oils it was understandable that Shirley Price could not really understand why I was concerned about the long-term effects of essential oils on aromatherapists, and nor could several others.  She emphasised, however, the need for education, and yet more education, about the use of oils.  Nevertheless, with judicious use, she believes that there is little to fear. The majority agreed with her. 

After a, hopefully, reasonable repast (as we were running late I had barely the opportunity to check, but I understand that there were some profiteroles about!), Jacqui Le Sueur stepped up for the unenviable “graveyard slot”. Concentrating solely upon individuals’ perceptions of the aromas (sensual signatures) of certain oils, she explained succinctly for what they might be used.  Intuitive, instructive, and not at all interested in the chemical composition, she was rarely off the mark. A fascinating approach.
However, when it came to my old favourite manuka (Leptospermum scoparium Forster & Forster) I was too flabbergasted to listen to her explanation and so you will just have to guess, or better still, come to one of her workshops.  Here’s what some perceived was the aroma of this unusual oil: “manure”, “robust”, “dried baby vomit”, “earwax”, “guinea pigs”, “leather”, “cloying”, “compost”, “sawdust”, “antisocial”, “saddles”, “old socks”, “sweetness”, “green”, “orangey”, “camphor”!!  

All of which makes me wonder how that master of aroma description, Steffen Arctander, might have described it - A pale yellow to yellow-brown oil with a composty and very tenacious manure note. The very first impression of the odour bears great resemblance to dried baby vomit.   The overall body-note resembles that of guinea pigs and sawdust, but toward the dryout there is a strong similarity to old socks. Apart from the excitingly fresh orangey-green topnote this oil is distinguished by a firm uniformity in the odour of earwax throughout all stages of evaporation - and you think that I am joking!

Following Jacqui’s masterly display, I thought that her husband, David Wells, might have a little difficulty retaining the attention of the audience. We had never met before, and Jacqui had told me that he had never let her listen to one of his presentations before and so she had no idea what to expect either!  Well, from beginning to end, he kept us all enthralled with a chocolate biscuit, a jar of coffee, and sundry glass vials placed upon the bare midriff of his volunteer. [Forgive me a little literary licence, David!].

I understand that the body displays instant changes in muscle function when exposed to certain chemicals, either harmful or beneficial. Well it seems to work, if my eyes didn’t deceive me.  Applied Kinesiology can be used to evaluate intolerances and allergies, without the need for blood tests.  Test results are instant and a reflection of each individual patient.  With a similar method of testing, remedies, doses and interactions with other medication or supplementation can also be tested.   

The last car left at 1845, after what I hope was a thought-provoking day.  Many thanks to all who came.

Kinesiology in general, and Applied Kinesiology in particular.
Fortunately David left me a few notes, but first let us have a more general look at this gentle, holistic therapy that can be used in a wide variety of situations and for many different purposes.  If you want to check out your allergies, get some help with stress or sort out health problems without drugs then a visit to a Kinesiologist may be exactly what is needed.

George Goodheart, an American chiropractor, developed Kinesiology in the 1960s.  He used muscle-testing to evaluate the effectiveness of his treatments. In Kinesiology gentle pressure is applied to a muscle and the response monitored. The normal muscle response is to lock. By placing a limb in a particular position it is possible effectively to isolate an individual muscle (often an arm muscle) and test its response to this pressure. If the muscle gives way or is spongy, it indicates an energy disturbance in the meridian system.

The meridian system is an essential, but unseen, factor in health. It is responsible for conveying the life force to every tissue in the body.  If this is disturbed in any way then ill health is likely to occur. So, the response of the muscle can give us vital information about energy disturbances within the body. If, for example, a muscle tests spongy or unlocks in the presence of a food it may mean that the person is allergic to that food.

A stressful thought will also result in an unlocked response from an associated muscle.  If the muscle unlocks after a verbal question is asked, it indicates a NO answer to that question: an “other than conscious” or “body wisdom” answer.

There are various branches of Kinesiology (e.g. Health Kinesiology, Applied Kinesiology, Educational Kinesiology, Classical Kinesiology, etc.). All use the basic muscle-testing skills. Each Kinesiology very much reflects the interests and personality of its developer. 

For example, Applied Kinesiology reflects its origin in Chiropractic with its emphasis on correcting structural problems.  Health Kinesiology was developed by a psychologist with an interest in nutrition and electro-magnetic pollution. Some branches of Kinesiology do not accept verbal muscle-testing, but rely on a system of reflex points and finger modes instead. Kinesiology techniques have also been incorporated into other therapies, so, for example, homoeopaths, Bowen practitioners, chiropractors and aromatherapists may use muscle testing to confirm their judgement about the correct course of action.

David tells me that membership to the United Kingdom International College of Applied Kinesiology is open only to healthcare professionals who are qualified as osteopaths (as is he), chiropractors, medical doctors, dentists, or vets.  They must have also completed a 100 hour course in Applied Kinesiology and passed a test of clinical competence.

Applied Kinesiology (AK) in itself is not a treatment. It is a system of diagnosis that helps to evaluate our state of health: structurally, chemically and mentally.  As such it complements osteopathic treatment well by helping to unscramble the many associated symptoms found in the body during times of ill health. It can be very useful when dealing with conditions that do not respond to standard treatment, because very often the cause is well hidden.

It uses a comprehensive system of muscle-testing in combination with other standard methods of diagnosis.  Nutrition, manipulation, Chinese acupressure points, exercise and education are all used therapeutically to help restore balance and maintain health.   

Almost any condition that doesn’t require surgery can be evaluated using AK. Some of the more commonly treated issues are food intolerances and allergies, IBS and other digestive disturbances, tiredness and fatigue, PMT and menopausal symptoms, weight problems (too much or too little), eczema and other skin conditions, hormonal disturbances, ME, hyper- and hypotension, recurrent infections, headaches, and cholesterol.

Anyone, human or animal, very young or very old, in fitfulness or health, can see an AK practitioner.  Of course this presupposes that you take your rhinoceros to a vet and yourself to a doctor, dentist, chiropractor or osteopath. 

Once there, what happens?  Initially a full case history will be taken.  Then, under the guidance of the practitioner, you will perform various actions.  The practitioner will monitor carefully the way your body performs these actions and will be able to draw certain conclusions from the results.  Tests may be carried out standing, sitting or lying down depending on the symptoms.  These tests may sometimes involve clinical evaluation.  The whole process should be pain free, and there is usually no need to take off any clothes.

AOC Conference 2003.
I have just noticed on the AOC website that this conference [scheduled for 27-28 September] has been cancelled and wondered if you know why, e-mailed Kelly Bentley from the Isles of Shetland. 

Sadly, the Council of the AOC, at an emergency EGM in August, voted to dissolve the AOC [Aromatherapy Organisations Council] in favour of the regulatory group for aromatherapy as this is the only way forward to ensure the profession achieves regulation, the main aim of the AOC for the past 13 years. This decision was not taken lightly. The AOC will issue a press statement in the near future.

Open sesame!
Recent research has found that cooking with sesame oil (Sesamum indicum L.) can help to reduce blood pressure.  Researchers from the Annamalai University in India found that using sesame oil as the sole cooking oil for 60 days, in conjunction with drug treatment, lowered blood pressure levels from 166mm systolic pressure to 134mm.

It is thought that this positive effect is due to polyunsaturated fatty acids and the lignan sesamin. Both these have been found to reduce blood pressure in hypertensive rats.  The researchers also found that sesame oil helps to reduce the blood pressure in hypertensive patients taking diuretics or beta blockers.

Lead researcher, Devarajan Sankar, comments.....Overall, we’ve added to the growing body of knowledge that suggests regular consumption of sesame oil as the sole edible oil is beneficial in many ways, including blood pressure reduction.

Sesame, sometimes called gingelly, teel, benne, or thunderbolt oil, is mentioned in the Ebers Papyrus which dates from about 1800BC, and it has been cultivated in Mesopotamia for at least 4,000 years.  Sesame was also one of the plants found in Tutankhamun’s tomb.  It is a largely exploited oil crop but, surprisingly, its consumption remains local: I read that less than 10% of the world production (3 million tonnes [?] of seeds) are moved on the international market and the exportation of the oil is practically non-existent.  The chief producers are China, India, Sudan, Burma, and Mexico.

The seeds are difficult to harvest as the keel shaped seedpods shatter easily, so they need to be gathered by hand. However, there are now several different modern varieties, which allow machine harvesting. The hulled seeds are waxy, with a shape like a flat teardrop. Their colour varies from white, through reddish brown to black; in fact, they are known as “white and black” in the trade.  The white have higher oil content and yield a superior oil whereas the black have thicker hulls. The seeds escape spontaneously from the ovary at maturity and this may be the origin of Ali Baba’s exclamation - Open sesame!

The seeds contain about 50% of fixed oil which closely resembles olive oil in its properties.  It is a pale yellow, bland oil which on cooling to about -4ºC solidifies to a buttery mass; it has a saponification value the same as that for olive oil and a somwhat higher iodine value. The best grade is obtained by single cold pressing and filtering.  Principal components of the oil are the glycerides of oleic and linoleic acids with small proportions of palmitic, stearic and arachidic acids.  The unsaponifiable content is quite high, from 1-1.5%, or even higher.

The unsaponifiable fraction contains a class of products specific to sesame: sesamin (mean value of 360mg/100g oil) and sesamolin (average 270mg/100g oil) which leads to the formation of sesamol and sesaminol during refining or hydrogenation. Sesamol is depleted considerably during deodorization, whereas sesaminol remains less affected at this refining step.  Sesamol and sesaminol are two powerful antioxidants.

Thomas Bartram’s Encyclopedia of Herbal Medicine mentions that the action of sesame is laxative, nutritive, demulcent, emollient, and powerfully antioxidant, which explains the oil’s excellent keeping properties.  The oil is said to improve the blood platelet count and to combat anaemia (Vitamin T). Some say that 20 drops taken daily double the count in children in three to four weeks.   The oil is also believed to have anti-tumour activity.

The conclusions of the Indian research are not entirely surprising, because it has been reported previously that indigenous peoples who daily eat the seeds and drink the oil are noted for their endurance, mental and physical, and for longevity. The seeds were ground in ancient Egypt to produce a flour and today throughout the East and the Mediterranean they are made into a paste called tahini, supposed to give long life.  The women of ancient Babylon ate halva, a mixture of sesame and honey, to retain their youth and beauty; Roman soldiers mixed sesame seeds with honey for energy during their campaigns.

On the skin? When used at around 20% in the base carrier, it is excellent for massage.  In Scandinavia, it is used for psoriasis, dry eczema, and broken veins.  It is also said to be useful for rheumatic conditions.  Mixed with olive oil it can be used to counteract dandruff.
 
Finally, why not try it on your salad? I think the “toasted” sesame oil excellent.
Bee Bread.
Whilst musing in the herb patch, I was reminded of this old herbal name for Borage (Borago officinalis L.).

Borage is a hardy annual plant coming originally from Aleppo in Syria, but now naturalized in most parts of Europe. It has long been grown in kitchen gardens, both for its uses as a herb and for the sake of its flowers, which yield excellent honey.

Growing to almost 1 metre high, with stout prickly stems and broad, rough, wrinkled leaves covered with stiff hairs which can irritate the skin, it blooms in mid-summer, with star-shaped flowers (hence it is often called Starflower) which open pink then become bright blue. Their prominent black anthers, which form a cone in the centre and have been described as their beauty spot, carry quantities of pollen, which attracts bees, and this is why one of its old names was Bee Bread.

The fresh herb has a cucumber-like fragrance.  When steeped in water, it imparts a coolness to it and a faint cucumber flavour, and compounded with lemon and sugar in wine, and water, it makes a refreshing and restorative summer drink. It was formerly always an ingredient in cool tankards of wine and cider, and is still widely used in Pimms.

Its primary interest to us, however, is its seed oil which contains 17-25% gamma linolenic acid (GLA), more than double that found in Evening Primrose Oil (Oenothera biennis L.).  GLA is purported therapeutically promising in the treatment of atopic eczema, PMS, diabetes, alcoholism, inflammation, and as a preventative in heart disease and stroke.    

However it should be remembered that GLA is very fragile and can be rapidly destroyed by light, heat, humidity, and exposure to air and, therefore, the oil should be stored in a cool, dark place.

The borage oils found at present in European markets are either of “Virgin” quality, i.e. obtained by cold pressing, or of “refined” quality.  This raises an interesting point.

Only “specific” refining can guarantee the stability of the oil in terms of timing, organoleptic qualities and the total absence of contaminants (pesticides, defoliants, etc.). “Specific”means taking particular care during the process of deodorization (at low temperature so as to avoid the formation of trans isomers and loss of tocopherols) as well as saturation of nitrogen before, during and after deodorization in order to obtain a percentage of dissolved oxygen below 0.5ppm. Thus refined borage will have a very low level of free acidity (in terms of oleic acid), a peroxide value (PV) <5 meq O2/kg with total absence of phytosanitary products.

On the other hand, “virgin” borage oil, suitably cold pressed, should essentially come from fresh seeds, pure and contamination-free.  Otherwise, the pollution, if any, existing in the seed will inevitably pass into the oil. 

The refined oil, when stored in the dark for a year, does not show any appreciable change in PV, in acid value and in the content of GLA.
 
Meanwhile, according to a recent study in Prostaglandins, Leukotrienes and Essential Fatty Acids, borage oil may reduce gum inflammation (gingivitis) and improve gum health in people with periodontitis (inflammation of the tissues surrounding a tooth).  Researchers gave 24 people either 1,000mg of fish or borage oil, 500mg of each, or a placebo three times a day for 12 weeks.  It found that the subjects given the borage oil had a significant reduction in gingivitis. This was news to me.

However, when I was researching this piece, I chanced to dip into the Complete Herbal of Nicholas Culpeper......The dried herb is never used, but the green; yet the ashes therof boiled in mead or honeyed water, are available against inflammations and ulcers in the mouth or throat, to wash and gargle it therewith. 

Dr. Samuel Johnson (1709-84) had it absolutely right when he wrote.....Culpeper, the man that first ranged the woods and climbed the mountains in search of medicinal and salutary herbs, has undoubtedly merited the gratitude of posterity.

Food allergies, labelling, and genetic engineering.
Few seem to know really why allergies are on the increase but there are plenty of unproven theories. Shirley Price advanced a few in her talk at our recent Open Day. One is that people are exposing themselves at too young an age to potential allergens, during gestation or breast feeding. Another is that an increasingly sanitised world gives bodies less to fight off, so they are directing their energies at allergens.  Some even say that genetics could play a part. 

In the United States alone, an estimated 7 million people suffer from food allergies.  There is no cure and up to 200 people die every year from food-allergy-induced anaphylaxis.  Many more die around the world.

While peanut (Arachis hypogaea L.) allergies top the league of severe reactions to foods, eight foods account for 90% of allergic reactions: peanuts, tree nuts, fish, shell-fish, eggs, milk, soya and wheat.  Beyond that, people may be allergic to anything.  Avoidance is the only protection.

Food manufacturers are therefore under pressure to label all allergens and guard against contaminating foods deemed allergen-free.  In coming weeks, the European Union is to tighten labelling laws to force manufacturers into comprehensive listing of allergens on labels.  Even so, allergens can be hidden under broad categories, such as spices or natural and artificial flavourings, or identified by a technical name, such as “casein”, which is an important allergenic protein derived from milk.  Also, check for “arachis oil” (peanut) in your skin creams and take care of soya formula, as soya is a legume-like peanut and could produce cross-sensitivity.

Nevertheless, having taken every precaution, don’t forget that even going into a room can provoke an allergic reaction in an egg-allergic individual, as proteins are released into the air during cooking.  Some people also suffer allergic reactions on aeroplanes, when open bags of peanuts release allergens.  Finally, and perhaps less well known, is the fact that allergy sufferers must guard against kissing anyone who has just eaten an allergen, as transferring residual allergens could provoke a reaction.

Meanwhile the American Academy of Allergy, Asthma and Immunology reports that researchers at Mount Sinai School of Medicine in New York have developed “genetically engineered” allergenic peanut proteins that no longer bind to immunoglobulin E (IgE).  It is the binding of the protein to IgE that can trigger severe reactions. The hope is that the engineered proteins may be used as a “peanut vaccine”. Currently, the only treatment for a serious allergic reaction is the drug epinephrine.  

Finally.....
I was extremely sad to read of the recent death of David Horrobin (1939-2003). Still a comparatively young man, some two years ago he fell ill with mantle cell lymphoma, and recently wrote movingly an account of his illness in an article in The Lancet, arguing passionately that cancer drug development as presently practised with large scale clinical trials is not ethical.

I met him only once, but he was an inspiration.  He was one of the most original scientific minds of his generation. A scholar of Balliol College, Oxford, where he obtained a First Class Honours medical degree, he interrupted his course to do a D.Phil. in neurophysiology and biochemistry.  A fellow of Magdalen, he taught medicine alongside Dr. Hugh Sinclair, one of the pioneers in the field of essential fatty acids.

In 1979 David left academia to set up a small pharmaceutical company, Efamol, which changed its name to Scotia Pharmaceuticals several years later.  He and Scotia were pioneers in researching the health and medical applications of essential fatty acids (EFAs), particularly GLA, from various sources, particularly evening primrose oil (EPO). The wide popularity of dietary supplements and medicines made from EFAs from EPO, black currant seed oil (Ribes nigrum L.) and borage seed oil owes its origin to David’s vision, genius, and determination.

He will be greatly missed.



charles@essentiallyoils.com
 

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