A native to South America, Pau d’arco (Tabebuia avellanedae), has been used in herbal medicine with a wide range of health problems, including pain, arthritis, inflammation of the prostate gland (prostatitis), fever, dysentery, boils, ulcers, and various cancers.
It is interesting to note that scientists have identified two active chemicals in the inner bark of Pau d’arco. These natural and active chemicals are called naphthoquinones: lapachol and beta-lapachone. In lab studies, lapachol has shown to have great potential of application in fighting metastasis. According to Dr. David Boothman beta-lapachone disrupts the cancer cell’s ability to repair its DNA, ultimately leading to the cell’s demise. Beta-lapachone and lapachol have also been found effective in killing certain types of bacteria, fungi, viruses, and parasites as well as possessing anti-inflammatory properties. Pau d’arco also contains selenium a powerful anti-oxidant that removes free radicals which can damage cells and trigger disease (Dr Robert E. Willner M.D., 1993).
● Preventative during cold and flu season
● Effective blood purifier
● Stimulates production of red blood cells
● Antioxidant properties
● Powerful anti-fungal
● Anti-tumor effect
● Analgesic effect
● Fights parasites
● Accelerates healing of skin wounds
● Strengthens immune system
● Maintains regular bowel activity
● Helps respiratory disorders
● Useful for arthritis
● Useful for diabetes
In a stainless steel or glass pot add 3 tablespoons of Pau d’arco to 1 liter of water (try brewing a gallon at a time), bring the liquid to a full boil with the lid on. Then keeping the lid on reduce the heat so the tea is at a gentle boil for 25 minutes. Let it cool and pour through a funnel and tea strainer into sterilized bottles. One can sterilize any bottle by heating it in the oven at 2250 for 10 minutes. Refrigeration is optional as the strong anti bacterial properties in the tea prevent any spoiling.
It is recommended that if you are drinking the tea for cancer support that a minimum of four, eight ounce cups per day should be consumed. Maintenance is 2-3 cups per day (Dr Robert E. Willner M.D., 1993).