Explore the myths, legends, and herbal traditions of Christmas. Discover ancient lore, festive plant meanings, and tips for safely incorporating herbs into your horse’s care.

Discover the connection between chronic stress, inflammation, and gut health in horses. Learn how to restore balance naturally with diet, prebiotics, and herbal support.

Discover the genetic, metabolic, and detoxification links behind mallenders in horses. Learn how addressing gut and liver health can manage this frustrating condition.

Learn how leaky gut affects your horse’s health, leading to inflammation, allergies, and fatigue. Discover solutions like L Glutamine and the full EquiNatural Leaky Gut Regeneration Programme to repair and strengthen the gut lining.

Discover how steaming hay supports your horse's respiratory health and learn how to balance any protein loss with Essential Aminos for optimal nutrition.

How to utilise a hard frost to naturally disrupt parasite cycles in horses, and explore supportive, gut-friendly feed options for effective winter parasite control.

Learn how healthy fats like omega-3 and linseed can improve your horse's health, digestion, and overall vitality, while avoiding harmful oils.

Discover essential tips for supporting your horse's joint health during winter. Learn about proper movement, warming techniques, natural anti-inflammatories, and cartilage support for arthritic horses.

Learn about the role of dopamine and Mucuna pruriens herb in managing Cushing's disease in horses during Cushing's Awareness Month. Natural support for equine health.

Read the essential insights from the 11th European Equine Nutrition Workshop, including pasture mineral variations, natural steroids in horse diets, and effective PPID management.

Discover the reasons behind your horse's stumbling, including hoof integrity, diet, and health issues. Learn how to connect the dots for better hoof care and overall health.

Explore the causes and management of pain and inflammation in horses. Learn about the differences between acute and chronic pain, the risks of long-term pharmaceutical use, and effective natural therapies to support your horse's comfort and well-being.

Explore the complexities of equine sarcoids, their connection to immune function, and various treatment options. Learn how immunity and gut health play crucial roles in managing sarcoids in horses.

Discover how to manage Lyme disease in horses with natural support strategies. Learn about the role of the immune system, the importance of detoxification, and how to alleviate chronic symptoms.

Explore EquiNatural's commitment to quality with certified organic herbs. Discover our rigorous standards, sustainable practices, and the benefits of organic certification for your horse's health.

Discover natural remedies for equine bumps, bruises, and bug bites in summer. Learn to create a natural first-aid kit with herbal recipes for a happy horse.

Learn how to prevent heat exhaustion in horses with essential hydration tips, homemade electrolytes, and herbal infusions. Keep your horse cool this summer.

Discover how festival fatigue and hard ground impact joint health in both humans and horses. See insights for protecting your horse’s joints and enhancing their mobility with our organic solutions for joint comfort and flexibility.

Discover how your horse's digestive system works, from the stomach to the hindgut. Learn about the importance of stomach acid, nutrient absorption in the small intestine, and maintaining a healthy gut biome for overall equine health.

Discover the vital connections between your horse's gut health and their overall well-being. Learn how proper diet and care can prevent digestive issues and promote a healthy gut microbiome.

I think – I hope! – we’re all feeling a bit like we’ve now transitioned out of winter and are seeing sunnier glimpses of spring (it was a long time coming this year for sure). With the arrival of warmer weather, this is the perfect time to delve into the many benefits of the wonderful Calendula officinalis for our horses. If you’re familiar with herbal systems that place a strong emphasis on the energetics of herbs, i.e. Ayurveda and Traditional Chinese Medicine (TCM), you’ll already appreciate the subtle effects that herbs can have on our bodies and minds. For example, there are warming nervines like ashwagandha, valerian, and tulsi, and cooling nervines like gotu kola, skullcap, and lemon balm. Depending on whether you run warm or cool, and depending on the imbalance you're addressing, you might prefer one over the other. Equally, if you’re into astrology, it may come as no surprise that planetary bodies can (apparently) also correspond to different herbs! Either way, an astrological perspective on plants can add a dimension to how we view and work with them, and this is the perfect time of year to start looking at plants associated with the sun. ☀️ When you think of the sun, you’ll likely think of it as warming, energising, fiery, life-giving, strong, powerful ... Plants associated with the sun also have similar qualities, i.e. Cinnamon is warming, St. John’s Wort is uplifting, and you can’t help but think of sunshine when you look at Sunflowers or Calendula. The good news is that Calendula is a valuable food for our horses, and here at EquiNatural we use a lot of Calendula, as you'll see below in our product list. So, what better than a Calendula Herb Nerd ?! We all know Calendula, sometimes called ‘ Bride of the Sun ’, as it's all over our gardens and packed full of cheerful yellow-orange blossoms, which bloom from late spring all the way through the first frosts of autumn (and self-seed like rabbits as well so you have been warned!). These sunny-looking flowers, like many other orange-coloured foods such as sweet potatoes and pumpkin, are remarkably rich in carotenoids , which benefit the eyes and immune system. We’ve all seen numerous salves and oils where Calendula is used extensively to soothe skin irritations and inflammation. And as a member of the Asteraceae family, Calendula is a relative of other helpful plants such as Chamomile, Yarrow, Dandelion, Echinacea, and Arnica. And just like its family members, Calendula has a plethora of wonderful benefits and uses. Uses Calendula has a long and extensive history of use and is probably best known as a skin herb. It soothes irritation and the discomfort of skin afflictions, while promoting skin repair through its vulnerary actions, curbing bleeding, and addressing infection. The German Commission has approved Calendula for easing inflammation of both external and internal mucous membranes and promoting healing of external wounds, which makes Calendula well known as beneficial for wounds, abrasions, rashes, burns, and bruising. Beyond skin injuries, Calendula can be used as a bodycare herb to help keep skin healthy and strong, reason being that is has a direct affinity with the lymphatic system. Why? Because Calendula has a direct affinity with the lymphatic system , helping to drain infection and reduce congestion from the skin and lungs, soothing swollen lymph glands, and along with Cleavers keeping the lymph fluid flowing. Calendula’s properties This awesome flower is full of so many useful properties. It assists in promoting healing of tissues ( vulnerary ), eases inflammation ( anti-inflammatory ), helps to stanch bleeding ( hemostatic ), and eases pain ( analgesic ). It also promotes tightening and toning of tissues ( astringent ), prevents or stops microbial growth ( antiseptic ), assists the body during illness by promoting perspiration ( diaphoretic ), and stimulates the lymphatic system ( lymphagogue ). Its slightly bitter flavour also supports digestion by gently stimulating the liver ( cholagogue ) to release bile, and it can equally stimulate menstrual activity ( emmenagogue ). As if that's not enough, it’s also used to soothe gastric irritations including ulcers. Calendula in the kitchen Calendula’s also been used for centuries as a food - its blossoms were used as both a soup starter and as a saffron substitute in the Middle Ages. To this day we can still enjoy Calendula flowers as a regular addition to many foods, the mild tasting flowers being easy to include in a wide array of foods for their nutritional content and herbal benefits. Simply pull the petals off fresh or dried flower heads and toss them into stews, soups, casseroles, sauces, egg dishes, rice and other grains, veggie and fruit salads, cream cheese, muffins, cookies, whipped butter, puddings, and so much more … 😉 A herb with history Calendula has an interesting history, much of which is based on the way it behaves, because it’s a phototropic plant, meaning it spends its days following the sun across the sky, hence why in days of yore it was called ‘the calendar flower’ because people could tell the time of year by its blooming. It was also extensively used for wound care in both the American Civil War and WW1, particularly when other emergency medical supplies had run low. With its potent anti-inflammatory and astringent actions, combined with its antibacterial, antiviral, and antifungal properties, it was a common choice for a wide variety of topical issues. Calendula in the herbal remedy cabinet Calendula is a sunny, cheerful herb that brings numerous benefits to both humans and horses alike. With spring well underway and summer soon to come, Calendula is a great herb to have on hand as it can be used in many simple herbal preparations. A simple cup of Calendula tea can be an extremely useful as a topical wash, or soak a cloth in the tea to make a compress for cleaning and soothing skin wounds, rashes, bug bites, and bruises. Dunk a cotton wall ball in cold Calendula tea and you have the perfect eye wash. From soothing skin irritations to supporting the lymphatic system, and even adding a nutritional boost to your meals, Calendula is a versatile and invaluable addition to any herbal repertoire. So with the sun out, here's a nifty home recipe to embrace the healing power of Calendula. Home recipe - frozen aloe & calendula cubes If you've ever wanted a quick sunburn cooler and soother, look no further. There are few things finer than getting the shorts on for a hot day's poo-picking, but we all know how it feels if we've been out in the UV rays longer than we should. But have no fear - herbalism is here! Ingredients 250g calendula-infused aloe vera gel 250g calendula flowers, either dried or fresh Create a calendula-infused aloe vera gel by filling a washed jam jar ½ full with 200g of the calendula flowers - keep the other 50g aside for Step 2. Pour in the aloe vera gel; make sure it covers the flowers, then cap the jar and store it in the fridge for 2-weeks. Strain out the calendula flowers after 2 weeks. Make a strong calendula tea by steeping the remaining 50g calendula flowers in 100ml hot water for at least 1-hour or better still, overnight. Drain, then combine the calendula tea with the calendula-infused aloe vera gel. Pour the mixture into an ice cube tray and freeze. When frozen, store in a Ziploc bag in the freezer. To use, remove an ice cube from the tray and glide it over those hot spots for a cooling effect that will instantly soothe burns and other hot skin issues. The moisture and benefits from the aloe vera gel act like a cooling protector, while the calendula soothes while it works its magic as it’s absorbed into the skin. Safety Calendula is generally considered to be a very safe herb. However, due to its action as an emmenagogue , it should not be used during pregnancy. Always ensure open wounds are fully cleaned before applying Calendula as like Comfrey, it rapidly repairs tissue. Where to find our organic Calendula Our individual Calendula officinalis - available in both organic tincture and dried flower form. Tincture - Calendula officinalis (Marigold) Petals, Cold Macerated 1:3 90%, Organic Cultivated Dried Flowers - C alendula officinalis (Marigold) Flowers, Organic Cultivated, Origin Egypt Calendula&Cleavers - Puffy legs or swollen lymph glands? our Calendula&Cleavers tones the lymph and keeps it moving. LKLCARE - supports and restores the body's vital detoxification organs, the liver, kidneys and lymph nodes, aka what I call t he '3-Amigos'. Recommended to feed twice a year just before each coat change, to assist in the protein biotransformation. LymphCARE - supports the healthy function of the equine lymphatic system, in the event of lymphangitis/CPL. OptimaCARE - our superior, functional 3-stage full-body cleanse/detox programme of regenerative phytonutrients (organic), known to clean up the gut function and detox/tone the body's natural detoxification organs and circulatory systems (blood and lymph). Supports the elimination of toxins, chemicals, heavy metals, pesticides, herbicides, toxic moulds etc. SwItchTonic - with antipruritic (anti-itch) properties from Chickweed , known to support and tone an itchy, irritated coat and skin. DermaCalm Gel - our antimicrobial derma support. An easily-absorbed synergistic blend of organic antimicrobial oils, known to support equine derma issues. Ideal for mud issues/cellulitis/rain-scald. JSTGel - topically supports stiff joints, soft-tissue injuries, and swelling. With healing comfrey and cooling menthols. (We have more reviews from us humans using this than we do horses! And I can speak from broken bone experience too 😎) SwitchGel - topical support for itchy, irritated coat/skin, with the potent anti-itch powers of Chickweed , and healing Calendula and Lavender oils. Particularly beneficial for sweet itch.

Meet Nayana, founder of Essential Animals & Over the Edge Farm, Portugal. Animal (and human) Aromatherapist and Master Herbalist. 

I think we know the answer - the real deal on the buttercup's impact

Breeding a foal can be an incredibly fulfilling experience for any horse owner, but there’s more to it than simply finding a handsome chap 😉

As if us carers of EMS horses haven’t got enough to focus on, along comes something else to think about … hyperlipidemia.

A closer look at methionine's role in combating the laminitis risk.

Harnessing Hormones - the science behind leptin resistance.

Meet berberine – barberry’s active alkaloid

Meet Susie, founder of Tower House Horses

When you hear the word ‘endocrine’, what do you think of?

The Seasonal Equine Cycle - unlocking nature's rhythms. A proactive approach to sustain equine vitality year-round.

Meet Larri, founder of Horse Haven, nestled in the serene valleys of West Wales. Encompassing track-based living, individualised care plans, and a deep-rooted commitment to the well-being of each resident, Horse Haven is an extraordinary equine sanctuary which stands as a testament to Larri's lifelong passion, nurtured through decades of diverse experience, and always with the force-free, positive reinforcement ethos behind everything she does.

Perfect preventation makes perfect practice.

A gut-busting journey through how to feed our horses

Thing is, these days there's too much histamine going on out there, and it's making many already established health syndromes even worse, with humans and horses alike suffering all the more. Histamine in the right balance is the body’s friend, released when there's an allergic reaction. Simples. We know this. Histamines are a bit like a club's bouncer on the door, helping the body get rid of something that's bothering it, as in an allergy trigger, aka ‘allergen’. Histamines start the process that hustles those allergens out of the body or off the skin. Thing is, there’s a new kid on the block and we need to take notice of it because it’s a now a Big Thing - histamine intolerance. What is it? It's when too much histamine is being made by the body which causes its own allergic response, and the body feels seriously crap. The symptoms can be anything and everything from swelling to fluid retention, and so much more. It’s now recognised as a spectrum illness, with mild, moderate and severe levels to it. So let's dig a little deeper into what histamine is, and why the body is now developing a resistance to it. NB. As is usual, there's very little equine research out there, so this is based on recent human research and comparisons made to our horses. Histamine Histamine itself is found naturally in the body; the body makes it and, yes, we also consume it. It’s released by ‘mast cells’, one of the white blood cell team (the immunity protector cells) and they sit in the body’s connective tissues’ interstitial fluid, which is the thin layer of fluid which surrounds each and every one of the body’s cells. Ideally situated for when they have to spring into action. Mast cells are one of the body’s best friends, having recently been shown to have key roles in the initiation of adaptive immune responses, literally the body's killer army, and specifically relating to their role in allergies . They possess multiple pathogen recognition systems, and store large quantities of fully-active inflammatory mediators, which make them superior immunity sentinels, releasing the very earliest alarm when an offending allergy-triggering offender dares to land on the doorstep. Mast cells contain granules rich in histamine (and also heparin, the blood clot preventer), and release histamine as a first responder to those offending organisms. Yet histamine intolerance is now becoming a new label – it’s become so prevalent these days that there’s even a new medical diagnosis for it – MCAS - Mast Cell Activation Syndrome . MCAS is not just on the rise, it’s significantly on the rise. Most of us are familiar with typical raised histamine conditions/MCAS, i.e. hives, peanut allergy, raised welts from a bee sting, and dermatographia – sounds weird but you may know it - essentially it’s where you scratch your fingernail on your skin and it creates a raised red welt – you can literally write your name on your back in raised letters. Doctors actually use this letter-writing method to determine histamine levels in a patient, because when the mast cells have either excess histamine in them or they release histamine too easily, the body will develop dermatographia, so seeing letters swell up on the skin before your eyes is a surefire way to determine if there are excess levels of histamine in the body. However, there are a whole host of other multiple symptoms now coming to the fore, related to histamine intolerance, but sadly they’re poorly diagnosed, often mistreated, and they're causing real suffering. So, what’s behind this increase in mast cell activation? Here’s one clue for starters, and it’s all to do with our mobile phones and wifi, seriously. A recent Swedish study (Johannsen et al) shows that the effect of EMF - electro magnetic frequencies (mobile phones, mast towers, wifi, you name it) - on mast cells causes susceptible individuals to release more histamine that drives this allergic inflammatory response. Most conventional doctors don’t know about MCAS – their current approach remains that if there’s too much histamine, take an antihistamine. Trouble is, histamine also works as a neurotransmitter – when you take an antihistamine, what happens to you? You get drowsy. Exactly! Because – histamine’s actively involved in the sleep/wake cycle. When histamine’s at high enough levels it stimulates the brain – too much or too little histamine is bad, so when you attempt to block histamine, TaDah! You actually get sleepy. (Science nerd alert - one particular pharma drug out there, Modafinil (sold under the brand name Provigil, among others), is a pharmaceutical medication to treat sleepiness due to narcolepsy, shift work sleep disorder, or obstructive sleep apnea - it actually targets histamine to keep levels higher to keep the brain awake.) What symptoms are now being triggered by MCAS? Food intolerances are common, as many histamine triggers are in the diet, so much so that some people are on restricted diets because certain foods trigger histamine release. Equine-related Clue No.1 . Some foods also contain an amino acid, histadine, mainly found in meat, which when digested is converted into histamine. Normally the body can process this but when there’s too much ingestion of histamine, or too much production of histamine, enter histamine intolerance, typically affecting people with food allergies. So what foods are high in histamine, and best avoided? Bacteria produce histamine, so leftover food, aged cheeses, cured meats - bacteria will start to break down histadine - that's me being careful with last night's leftovers then. I hate to kill the love for fermented foods as well – which for the record also feature highly in our kitchen - but fermented foods are fermented by ... bacteria!. These amazing health foods, sauerkraut, kimchi, miso, yogurt … this is where eating these wonderfully healthful foods, in a person with histamine intolerance, is like putting petrol on a fire. Other symptoms that tend to be misdiagnosed? Allergy brain for starters, feeling fuzzy/foggy in the brain, often with associated bad headaches/migraines, due to excess amounts of histamine which is now known to have an impact on the brain. Then there’s nasal congestion, sinus issues, fatigue, digestive problems, menstrual cycle problems, nausea, vomiting … and if it’s really severe we’re into cramping, palpitations, anxiety, wonky temperature regulation. Then there’s oedema, fluid retention, swelling, puffy legs – sound familiar? Cue equine-related Clue No.2. Why? Because histamine has a direct action on the lymphatic system . Those mast cells, filled with too much histamine, sitting in the interstitial fluid surrounding every cell in the body, are now leaking the excess histamine straight into the lymph fluid, which, when it’s overburdened with toxins and twinned with lack of movement, becomes sluggish and the flow slows down, resulting in swelling/oedema. Another connection – and yes it relates to my favourite topics – leaky gut and the microbiome - cue equine-relatied Clue No. 3. When the body has dysbiosis of the microbiome (SIBO - small intestinal bacterial overload) , the negative gut microbes (bacteria again!) cause the mast cells to produce more histamine. When there’s excess histamine in the digestive tract, enter food intolerances. Equally, the negative bacteria may be causing the digestive breakdown of histadine into histamine, so it’s that old dodgy-gut thing again. Diagnosis So how does a doctor diagnose these various symptoms as a histamine intolerance? What tests - other than a SIBO test - are there? Well, as per usual, testing hasn’t reached our horse world, so we can only go by the human world. Currently, histamine can be measured in the blood; another marker for mast cell activation, the enzyme tryptase, can also be measured; also n-methyl histamine, a breakdown product of histamine, can be measured. There are many more methods, i.e. enzyme testing and so on, but if I ran through them all here your eyes would glaze over. Ultimately it all comes down to one size does not fit all . We’re all unique, whether horse or human, and it’s all about precision food medicine, as in precision nutrition. Some people do great on vegan diets; others do terribly. Some do brilliantly on Keto, others not so. Eating avocados and shellfish might be great for some, but might be killing others, never mind the wine and beer we (I) love so much as well! And as for our horses, some aren't bothered at all by the spring pollens - others are floored by it. It’s very much about personalising what’s right for that particulary genetic make-up – every individual body is different. To quote one of my favourite Function Medicine doctors, "Genes load the gun, but it's diet, lifestyle, and environment exposures that pull the trigger." Where does Functional Medicine fit in? Which links us nicely to one of the many concepts of Functional Medicine , where one disease (as in dis-ease, where the body is ill at ease) can have many causes - histamine intolerance is not alone here as it can have many causes. And one cause, such as that great masquerader, Lyme disease , can create many diseases across the board, such as neurological issues, joint and skin issues, chronic fatigue, dementia ... the list goes on. And … lyme is also associated with histamine intolerance because the lyme bacteria resides/hides in the connective tissue in the body, which in turn can activate the mast cells. There are also a lot of drugs that can interfere with histamine and warning, this list is scary – antibiotics, antidepressants, antipsychotics, diuretics; even muscle relaxants, pain meds, my nemesis PPIs ... even over the counter meds like Aspirin – all can be driving this histamine intolerance. Cue equine-related Clue No 4 - several meds here relating to horses ☹ It’s been shown that certain nutrients can break down histamine, i.e the B-vits 1, 6 and 12, folate, vit.C, copper, zinc, magnesium, calcium - all critical nutrients, and foods high in Quercetin, a natural antihistamine. Ginkgo biloba is high in quercetin (also said to be beneficial for Covid), as is good old Turmeric . As is my friend, the odd glass of red wine 😉 The wondrous and super-nutritious Nettle is also known as a beneficial antihistamine as it can block the receptor sites that histamine usually latches on to, all due to its antagonist/negative agonist activity but I won't blind you with the science behind that one. And remember the enzyme tryptase from earlier, that's released alongside histamine and which promotes its effects? Nettle also inhibits tryptase - clever nettle. Both Ginkgo and Nettle feature in our PollenTonic blend. Which links us nicely to our horses Definite clues and comparisons to be had here – certainly the lymphatic connection, i.e. puffy leg syndrome, lymphangitis, CPL (chronic progressive lymphodema). And of course, all those spring tree pollens and summer grass pollens are all dumping themselves on our horses’ grazing, with no doubt plenty of pollen residue in their hay as well, which they’re then ingesting. When you look at the Big Picture, ultimately it’s yet another case of removing the bad, replacing with the right food and nutrients, looking after the microbiome, fixing the leaky gut, and letting the healing begin. Originally written Jul'21, copied over from our old website

Meet Jenny, who with her partner runs two organic farms in Cornwall. Almost a qualified BHSAI until a back injury ended her equine career, she still had driving instructor, PADI diving instructor, pet shop owner, Life Coach, Reiki Level 1, and now the UK's sole Zeolite Distributor waiting in the wings, before meeting her partner and running the farms alongside a stunning 5* campsite.

Introduction to 'functional' equine wellness

Tis’ the festive holiday season! And for most of us, we’ve probably just worked the last day before four days off, so we’re now demob happy, relaxing, taking the pressure off, and … Boom. Sure enough, this is when those winter lurgies come and hit us with their full force 🙄. For us horse folk, this can be a right royal nightmare as we still have to hoik ourselves out of the warmth and into the howling winds and gales to make sure beloved Ned gets their room service. This winter has already seen its fair share with covid still lingering, a flu doing the rounds, and a really nasty cold starting with a sore throat like razor wire, and rendering everyone I know who’s had it unable to get out of bed on Day 3. Including me, followed by the husband because of course I gave it to him. No surprise, winter brings an increase in respiratory infections (whether horse or human), because we're spending more time indoors with the heating on and lower air humidity. And here’s the thing - lower air humidity dries out the mucosa - that's the soft tissue lining of the respiratory system (plus digestive and reproductive systems) - which is usually covered with a friendly, moist and gloopy mucous, hence why it’s also called the mucous membrane. And when it comes to our respiratory mucosa, if it dries out, viruses and bacteria can travel a whole lot further inside us than they usually would. So, time for a bit of perfect prevention 😉. Perfect prevention I used to be terrible at looking after myself when the winter lurgies hit. I’m great at dishing out the advice and lugging buckets of soup, herbal teas and tinctures to sick family and friends, but when it hit me, I easily forgot the ‘how to’, then failing miserably to find any energy to blend teas in the middle of a fever. These days? I’ve now got it covered with my Winter Fix-Kit, which is permanently set up on the long oak shelf in my Zen Den. It’s the smallest room in the house which I bagged after we moved EquiNatural out from every spare inch of space in our home to our new unit up the road back in April this year. (I say ‘new’ – it’s not, far from it, more like a crumbling 1960’s converted-cow-barn, but we love it all the same 😊). Anyway, Zen Den is all mine, where all my Fix-Kit tinctures sit alongside all my well-thumbed and much-loved herbal medicine reference books from when I did my medical herbalist training back in the day. It’s also where the exercise bike, yoga mat and Body-Pump bar and bench sit, which admittedly haven’t seen much action of late. Hmm … this could well be the time of year to set some NY goals, starting with rejigging my Time Management! So, here we are in lurgy season so I thought I’d share a few of my Winter Fix-Kit tips which are so easy to set up and keep on hand for when the winter bugs hits. My personal preference is tinctures; for some reason I'm not genetically designed to enjoy the taste of herbal teas other than my beloved green tea or a spicy chai, so for me it's tinctures all the way. And while a freshly brewed herbal tea is wonderful, what’s equally great with tinctures is that while they officially keep for up to 3-years, unofficially they’re perfectly fine for 10-years or so, which makes them perfect to sit on a shelf gathering dust until we need them for emergencies or as seasonal preventatives. Or, if/when the dreaded viruses hit we can then support ourselves through them and hopefully have a much less stressful recovery. So, here we go. My Winter Fix-Kit top-tips for us humans, covering perfect prevention, the 'how to' if we get sick, and managing that all-important recovery. First up ... Keep mucosa moist When temperatures dip below freezing, there’s significantly less moisture in the air. Pair that with indoor heating and it’s a recipe for dryness, and trust me when I say that dry, sticky mucous can’t do its job effectively. And one of the body’s first layers of defence against infectious organisms are those valuale mucosal membranes. Mucous contains important components so important for immune health, which literally break down unfriendly microbe cell walls and prevent them from attaching to the mucosal cells. So how do we keep our mucusa moist? This one's nice and easy - drink plenty of water and herbal teas! I’m never without a mug of (organic of course) green tea on the go (at home we call it magic tea, as it literally in a blink kills that I-may-have-drunk-a-glass-too-many-last-night feeling). And always with lemon to kickstart the liver and kidneys. It’s my first-thing cuppa while I’m still in bed creating that day's DPD labels and replying to your emails, so if you've ever been on the receiving end of an early morning email, that's me still under the duvet with Broo the dog wedged between me and husband, with his nose up Henry's bum (huge ginger cat) who's draped over my left arm (we've perfected how to type without disturbing him), and Thomas (Henry's brother) snuggled up on my right 😁. Several more mugs later through the day, and it’s also my winter go-to when I get home after the horses. If I feel I need a boost I either add 15ml of varying tinctures straight into it, or take a mouthful of tea then squirt 3 x 5ml pipette-fulls into the corner of my mouth. When desperate I’ll squirt straight in under the tongue, the taste of which can be a little ‘interesting’ (think a botanical-tasting squirt of vodka, which, er, it actually is). Persevere though, because the gum membrane is permeable so you get immediate absorbtion into the bloodstream. Here's a brilliant herbal tea or tincture blend you can make to moisten the mucosa - it will also help soothe an incoming sore throats. Equal parts: Liquorice root Marshmallow root Wild cherry bark Fennel seed Cinnamon bark (make sure you get Cinnamomum zeylanicum – cassia isn't as medicinally potent) Orange peel Sleep The average person needs a minimum of 8hrs sleep every night, with many needing more (fat chance!). It’s said that losing just one hour of sleep per day builds up a ‘sleep debt’ of an hour per day, which can then add up. And no surprise, our immune systems are most efficient when we don’t have sleep debt. I’m a proper winter hibernator. Completely beyond my control, but it’s actually a good thing as this is exactly how it should be for the ideal seasonal circadian rhythm. I’m also a committed lark (I’m a hopeless owl), usually awake anywhere from 5am depending on when dog/cats demand breakfast, so a perfect time to check emails but also why I rarely make it past 8pm. Currently, or so the FitBit says, I’m getting a good 8-hours sleep per night so pretty much bang on. Here's the sleep checklist: Consistency I know, obvious, but going to bed and waking up at the same time every day, even on weekends, helps regulate the body’s internal clock (this also does double-duty for mental health, as our circadian rhythms affect mood). Environment Create a comfortable sleep environment by controlling light, noise, temperature, and of course a comfortable mattress and pillows. Pre-sleep routine Engage in calming activities before bed such as reading, meditation, a warm bath … these all signal to the brain that it’s time to wind down. If you’re one of those who finds it difficult to get to sleep, try taking magnesium half an hour before bed – I personally like this one . I also find a combo of magnesium and 15ml of our CalmTonic works a treat for me, so if you’ve got a 500ml CalmTonic on the shelf for Ned, decant some into a small amber tincture jar, with pipette to make life easier, otherwise measure out a tablespoonful. Avoid stimulants Again an obvious - avoid caffeine and other stimulants close to bedtime, as they will 100% interfere with the body’s ability to fall asleep. Mindful eating and drinking Always try to allow at least 3-hours between last meal and sleep time as this affects digestion, triggering the risk of GI/acid reflux and heartburn. Research also shows that eating high-calorie meals with large amounts of fat or carbs less than an hour before bedtime can extend the time it takes to fall asleep. Equally our metabolism slows down when we fall asleep so if digestion’s still going on while we’re asleep, this can cause weight gain as the calories will be stored as fat. Physical activity Regular physical exercise can promote better sleep, but strenuous workouts and getting the adrenaline buzz going too close to bedtime will guarantee you taking ages to fall into sleep. Limit naps While brief naps can be beneficial for some, long or late-day naps can negatively affect night-time sleep. Technology restrictions Another obvious - reduce exposure to keyboard screens and smartphones, as the blue light emitted can interfere with melatonin production (melatonin is a natural hormone which plays a role in the sleep-wake cycle, with natural levels in the blood being highest at night.) Managing stress Practice techniques to manage stress and anxiety, and my goto is meditation. I know it might seem a bit bonkers to some, but I discovered it when I was having what I call my ‘bad year’ of 2014 (won’t bore you with the details but oh boy did I need some help). This was the year I discovered the Institute of Functional Medicine ( IFM ), and one of the IFM doctors recommended learning meditation in a totally non-hippy way with Ziva Meditation . Cost me £50 to do the numpty course (you get a certificate of which I was very proud!). A decade on and I try (emphasis on 'try') to grab 10-15 mins each day for when I feel I need a pick-me-up or I'm a bit fried and need to ground myself. If I'm having a frantic day I'll happily sit on the edge of our horses' field, shut my eyes and do a 10-minute session - I woke out of one a few years ago to find Carmen in front of me with a very weird expression on her face! I felt a whole lot better though - it really does rejuvenate and refresh you, as well as totally improving sleep quality too. Which leads us nicely to … Stress Relief There’s a whole lot of not so great news going on in the world right now. Twin this with the festive season craziness and for some, stress levels are at an all-time high. And when we’re getting frazzled our bodies need more sleep, better nutrition, and downtime to relax, which can be nigh on impossible to find the time for. This is a good time to integrate nervine and adaptogen herbs into our daily routines. These herbs tonify the nervous system’s response to challenges, and help to reset our stress response, hence why these herbs are called adaptogens , because they literally help our bodies to 'adapt'. They’re also okay to take consistently, even when we’re feeling perfectly okay. This class of herbs is relaxing and anxiolytic in small to moderate doses, and sedative in larger doses. Linden and lavender are popular, and let’s not forget our old friend chamomile , which works really well with passionflower . Adding in lemon balm as well is said to “ add some joy into melancholy, ” ( Culpepper ). For a gentle effect I personally love milky oats and skullcap tincture 2-3 times per day. When I’m really feeling the pressure, ashwagandha with passionflower and vervain are my no-brainer goto’s - I can even at a push drink a passionflower and vervain tea, but for a swift effect (15-mins max) I take these three in tincture form. I also make sure I’ve always got L-Theanine in capsule form to gulp a couple down if I know my day’s going to be ‘interesting’ – easily available from most health shops or Amazon. Movement Exercise of all types, but especially the gentle stretching of yoga/pilates/tai chi, will increase endorphins and decrease stress levels. Importantly though, any movement moves the lymph fluid which gets toxins shifting out. If we do moderate-intensity exercise, of which I consider the daily muck-out (Murf’s stable is a full-on daily deep-clean as he’s knocking on now and his bed's revolting – put it this way; deep litter is no longer an option 😝), it promotes the circulation of the killer army of white blood cells and other immune system warriors. Regular exercise also reduces inflammation and can help our immune cells to regenerate regularly. Immune nutrients In an ideal world we'd all be eating a wide variety of dark green and colourful fruits and vegetables, with high quality fats and proteins every day. Winter’s a whole different matter though. I’m brilliant at a great diet and supplementing myself nutritionally throughout Spring to Autumn, but once we’re down to 7-8hrs daylight and I kick into hibernation mode, I forget all about the greens as more starchy comfort food starts appearing on the plate – I literally have to remind myself to cook/eat greens. And then with all the festive socials going on, will-power takes on a whole new meaning! For starters it’s not a bad idea at this time of year to take a quality multivit in your toolkit, and personally I'm a fan of the Viridian Supplements range. These nutrients won’t boost immune function if you’re not deficient in them, but being deficient will definitely suppress your immune function. Vits A and D deficiencies are particularly common in winter, but you should get enough of the other nutrients below if you’re eating a couple of servings of fruit/veggies per day, along with taking a quality multivit. Vitamin A – Contrary to popular belief, beta carotene isn’t a great source of vit.A, with studies apparently showing that around 50% of people don’t convert beta carotene to vitamin A. The cheapest way to get a large loading dose is via liquid emulsified vitamin A. Most products are 10,000iu per drop, so 10 drops (100,000iu) per day for 3 days brings levels up rapidly, but - don’t take more than 10,000iu a day after this loading dose. NB. Definitely don’t take supplemental vit.A if you have liver disease or alcohol issues. Vitamin D – Unless you supplement with vit.D your blood levels are unlikely to be at that optimum stage to maximise immunity and minimise inflammation, especially in winter when we have less light and lower temperatures keeping us inside more. Make sure you find a supplement that combines vit.D with K2. Vitamin C – Eat a few servings of fruits and veggies and you’ll get enough. If you think you need more, 1000mg of supplemental vitamin C per day is all you need to quickly boost stores. There will also be some vit.C in all multivitamins. B2, B6 (P5P), Folate (B9) and Selenium – Like vit.C, a few servings of fruits and veggies daily should give you most of what you need. That said, a decent quality multivit should have enough of the B’s, selenium and zinc to supplement even a SAD diet up to normal levels within a couple of weeks. So, there we have it. Prevention done. Moving on, what if you wake up with that sore throat? OhOh – I can feel it coming on Flu tends to hit hard and fast, but colds, even the nasty ones, tend to come on more slowly. We might feel extra tired, a little achy, feeling the chills, but then those throat glands come up and with it the slow realisation that we’re going down with something. This is the perfect time for some herbal help, and if you catch it in time it may even prevent a full blown episode. Fast-acting immune stimulants work well on the innate immune system, such as echinacea and cat’s claw in tincture form - mix together in equal parts. Warming, pungent aromatics are also excellent here - think a spicy curry or chicken soup with fresh chillies . Top tip - I always keep a week’s supply of organic chicken soup made with bone broth (which is jam-packed full of nutrients) in the freezer. Hands up, I don’t make it – I buy it in from Ossa Organics . It’s a bit pricey (I get the 6 x Chicken&Veg ) but tucked away in the freezer then whipping out when you’re feeling crap is worth every penny. I also add lots of garlic, chilli and astragalus , which IMHO is the best immunostimulant adaptogen out there. If you’re a veggie or vegan, they also do a veggie broth which you can jesse up with extras. Meanwhile, if you fancy a go yourself, here are two recipes for you. Vegan Broth 1. Fill a pot with roughly chopped carrots, onions, celery, a handful of kelp or seaweed of choice (if you can stand the flavour - I can’t sadly; I’m rubbish at sushi), fresh mushrooms, 5-10 dried shiitake mushrooms, a full head of garlic rough-chopped, a couple of slices of astragalus and as many sliced hot chillis as you can bear. 2. Season well and cover with water, simmering gently with lid on for 2-hrs. 3. Cool, strain, bag up, and stick in the freezer. Fire Cider Recipe (courtesy of ‘The Modern Herbal Dispensatory’) This is a great cold and flu remedy made as a herbal vinegar, originating from Rosemary Gladstar, a renowned American traditional herbalist who I’ve been following for years, hence why the recipe's in 'cups': ½ cup fresh horseradish root, grated (key) 1 medium onion, chopped (supporting) ½ cup fresh ginger root, grated (key) ¼ cup garlic, mashed (key) 2 jalapeno peppers, chopped (catalyst) 1 lemon (zest and juice) (balancing) 2 tablespoons dried rosemary leaves (optional balancing) 1. Place everything in a jar and cover with raw apple cider vinegar, preferably organic with ‘the mother’. If your jar’s got a metal lid use waxed or greaseproof paper before closing. 2. Keep the jar in a dark place and shake daily for 4 weeks. 3. Strain, add honey to taste if you need it, and rebottle. Take 2-tbsp up to 8 times daily as needed. Trust me, this is awesome. My final recommendation is to take Zinc in citrate form. At the first sign of feeling horrible, get this into you – it literally hunts down the virals and blows them to smithereens. I personally like this one - Cytoplan’s Zinc Citrate . Too late - I’m sick. Now what? Now it’s time to discontinue immune stimulants, get plenty of fluids into you, and use herbs to support your body’s natural processes while working on symptom control so you can rest. Seriously, go to bed. Fever Fevers are the worst. Uncomfortable, achy, hot, cold .... It’s understandable that we want to take NSAIDS to reduce the aches and chills that come along with it, but try try try to resist. Fevers are there for a reason - it's your body's way of literally burning the pathogens away by intentionally raising your core temperature. Traditionally, fevers have never been suppressed with anti-inflammatories – it’s always been about working with the body's natural processes. Instead, herbal remedies were given to help move blood to the surface of the body which facilitates sweating, and it’s the sweating which lowers the body temperature. This way you’re not suppressing that all-important fever. And as for those herbs to facilitate this process - meet diaphoretics . (This is the same principal used for staying cool in hot countries. If you look at the far-east and Indian continent, this is why they eat so much chilli – it keeps people cool! I learnt this back in the 1990s when I travelled round the world with my backpack. I was never particularly brave at eating chillies, but I got better the more I travelled. To this day I'm still a fan, especially from a medicinal point of view, although I’ve still got my limits 😉 ). There are two different types of diaphoretics: stimulating and relaxing . First up, stimulating , and if you’ve ever eaten too much cayenne and broken out in a sweat, then you've already felt the action of a stimulating diaphoretic! Stimulating diaphoretics are indicated when you feel the chills but aren’t running an actual fever yet, or at least just a low-grade one. Stimulating diaphoretics are specific for the pre- and early fever phases, but use carefully as they may dry out the mucosa. Think ginger, cayenne, horseradish, and mustard , which you can easily get from any supermarket. Equally, one of my favourite less-spicy stimulating diaphoretics is yarrow , either as a tea or tincture. It’s not so pungent but very aromatic, so less likely to dry out the mucosa than the pungent herbs are. Cardamom is another favourite, a widely available stimulating diaphoretic that doesn’t tend to dry out mucosa. Now to relaxing diaphoretics, and these promote peripheral blood flow by relaxing physical muscle and tissue tension that’s inhibiting the peripheral blood flow and sweating. Relaxing diaphoretics are indicated when there is a fever but no sweating, and you’re typically feeling very tense and cranky. My favourite relaxing diaphoretics are elderflower and peppermint . A nice classic formula for fevers combines equal parts: Yarrow as a stimulating diaphoretic. Elderflower and peppermint as relaxing diaphoretics. Best taken together as a hot infusion. Add honey liberally as a demulcent to balance the drying actions of the herbs. Fever aches and pains One herb which can support the aches and pains that accompany a fever is boneset - it's indications include bone-deep and deep muscles aches. Try 2ml of boneset tincture with a cup of chamomile tea. If you’ve got a blinding headache, drink a strong cup of green tea with 15ml skullcap tincture – pure magic 😉. The yukky bit – the snots There’s no getting away from it - respiratory irritation involves the production of mucous in all shapes, sizes and colour hues, whether we like it not. Once the infection brings on an immune response, the role of mucous shifts from being primarily a barrier, to then playing a major role in the expulsion of the ‘irritant’. The traditional herbal approach to respiratory infections has focused on herbs that directly modify the composition and rate of clearance of that mucous. In case you’re interested, there are six tissue states, and the respiratory system is a perfect place to see all six in action: - If it’s cold, warm it up. - If it’s hot, cool it down. - If it’s tight, relax it. - If it’s lax, tighten it. - If it’s damp, dry it up. - If it’s dry, moisten it. Now to the yuk, and yellow and green mucous is coloured by the presence of neutrophils , indicating heat, with white mucous traditionally considered a cold condition. This means we can opt for warming or cooling herbs in our respiratory formulas based on this. The cough And so to the inevitable cough, which unfortunately is a given. Flipping inconvenient and equally torturous, especially at night when the cough’s in full flow. The good news is that there are some excellent herbs we can use to support a cough, but just as I say when I talk about our horses’ coughs , the aim is never to suppress a cough as again, it’s there for a very good reason – to shift the irritant out. For a dry wheezy cough, consider demulcent (moistening and gloopy) herbs to moisten and soothe. We’re talking marshmallow root, liquorice and mullein leaf , my absolute favourites when it comes to demulcent expectorants. If the mucous is particularly stubborn and sticky, get yourself a pack of NAC (N-Acetyl Cysteine) capsules from Amazon and take 800mg 2-3 times a day for a couple of days, but not if you are taking nitroglycerin (for angina) or have kidney or liver disease. And while we’re talking wheezy, elecampane is probably the best herb for asthmatic symptoms, blended with mullein . If the cough is productive, meaning it’s bringing up mucous, expectorant herbs can be helpful to support this as they help with the expulsion. Aromatic expectorants such as thyme, elecampane and ginger also trigger mucous production via chemoreceptors in the nose, and through transient tissue stimulation/irritation as they're exhaled - these are also good for sinus congestion. Pair these warming herbs with demulcent herbs as needed. Finally, I know I said we don’t want to suppress that cough, but when we’re coughing so much that we can’t sleep, sometimes we need a little help. Time for antitussive (anti-cough) herbs which are useful for that never-ending frequent unproductive cough. Classic antitussive herbs are coltsfoot or wild cherry bark , and plantain is a good one too. Or if you've got one of our KoffTonic's on the shelf for Ned, decant some off for yourself. Herbal Hot Toddy Here's a herbal spin on the classic hot toddy to help relax and calm a cough in the evening. 2 droppers of coltsfoot or wild cherry bark tincture 5-10 single drops of lobelia ½ -shot of whiskey A lemon wedge Honey to taste 1-tsp of ginger juice or a couple of shots of ginger tincture Mix altogether in a finger or two of water. Onion Syrup Onion syrup is excellent for coughs and sticky, thick mucous. 1. Slice onions and place about a quarter inch in a jar, then cover with an ⅛ to ¼ inch of sugar. 2. Repeat until the jar is full. 3. Refrigerate. 4. Take 1-tsp of the honey onion juice syrup 6-10 times a day. More is better here unless you feel like it’s drying your mucosa out. Lasts 1 week. Discard and make a fresh batch weekly. Herbal Cough Syrup (Drying) This formula is an expectorant and decongestant for damp coughs when there's a lot of mucous production and sinus drainage. 2 parts wild cherry bark (key) 2 parts white pine bark (key) 1 part elecampane (supporting) 1 part liquorice root (balancing) ½ part thyme (catalyst) ½ part cinnamon (catalyst) This blend can also be made as a 1:5 tincture in 40% alcohol. Herbal Cough Syrup (Moistening) If the cough is dry and unproductive, the following formula can moisten the lungs and help expel trapped mucous. 2 parts mullein (key) 2 parts marshmallow root(key) 2 parts plantain (key) 1 part liquorice (supporting) ½ part lobelia (balancing and catalyst) This formula works best when made into a decoction (a method of extraction by boiling herbal/plant material). Finally, if your lungs are tight and tense, use a simple bronchodilator like lobelia . If there’s tension from dryness, add demulcents. Top Tip : Keep a Pulse Oximeter in your fix-kit. Covid and flu are no joke and can cause serious breathing problems. If your oxygen saturation is less than 90, take lobelia , sit down and test again 10-mins later on a different finger. If it’s still under 90, get to A&E. Sinus Congestion For upper respiratory symptoms we can use the same tissue state principles we went over for coughs to make formulas for our nasal issues. For thin drippy mucous, use organically grown (not wildcrafted) goldenseal , 1-2mls. It costs a bomb but it’s worth it. For thick congested mucous that’s difficult to blow out, aromatic herbs like thyme paired with demulcents ( mullein ) should do the trick to ease stuffiness and that stuffy, headachy feeling. Aromatic herbs are also excellent for sinus and lung congestion made into a simple steam. Here’s a recipe to make your own herbal steam blend. Herbal Steam for Congestion 2 parts thyme 1 part peppermint or spearmint 1 part eucalyptus (or 5 drops of eucalyptus essential oil added right before you begin your steam). 1. Gently simmer a handful of the herbs in a pan with a few inches of water and lid on for 8-10 minutes. 2. Let sit for another 5. 3. Get a towel, remove the lid and drape the towel over your head, bending over to cover the pan. Make sure to keep your eyes closed, and breathe in the steam for 5-10 minutes. Heaven ... Sore Throat A sore throat is usually caused by irritation from bacteria or viruses causing inflammation of the pharynx. It can also be caused by chronic coughing and dryness from mouth breathing due to sinus congestion. NB . Strep throat is a common cause of throat pain and will present with white spots on tonsils and pharynx tissue. If you think you have strep throat, you may need antibiotics. Sprays are excellent to keep around for soothing sore throats because they’re ready made, unlike gargles where you need to brew tea. Look for ingredients such as propolis and/or myrrh, echinacea and sage . Keep in mind that throat sprays made with alcohol may be best for the earliest stages of illness, but the alcohol can become irritating as the throat becomes more inflamed. Add a touch of honey if making your own to avoid this. Demulcents also soothe irritated tissues: 2 parts Marshmallow root 1 part Liquorice root 1 part Cinnamon bark A slug of honey A salt-water gargle can also be an excellent way to help with throat pain. Mix ¼-½ teaspoon of salt into warm water and gargle for 30 seconds, then spit out. Repeat 3-5 times each day. If you’re nauseous It’s not uncommon to have nausea with the newer covid variants, and sometimes with respiratory illnesses if mucous is draining into the stomach. With any illness that causes fluids to leave the body we need to watch out for dehydration, especially if we’re having a difficult time keeping fluids and/or water down. Signs of dehydration can include darker urine/less frequent urination, dry mouth and tongue, and dry eyes. You can also check this by pinching the skin upwards on the back of your hand; if you’re dehydrated, the skin will take longer to snap back into place. If you’re dehydrated, use electrolyte mixes and demulcents as well as water to hydrate. Drinking broths and soups are also a good way to hydrate while taking in nutrients. Homemade Electrolyte Solution Mix 1-litre water, ½-tsp salt, and 6-tsp sugar in a bottle or jar with lid. Shake well until salt and sugar are completely dissolved, then drink. To improve the taste, add a cup of freshly-squeezed orange or lemon juice. If using herbal infusions for hydration it’s important to sweeten them. Sugars in rehydration drinks significantly enhance the absorption rate of water and electrolytes. Meanwhile If you’re getting the hot, churny, acidic nausea common between acute vomiting sessions and right before you jump up to run to the bathroom, worth trying is peach leaf tea sipped slowly, or 5-10 drops of peach tincture in a little warm water. We also shouldn’t forget about ginger as a tea or tincture, which I personally swear by. This pungent carminative (intestinal gas soother) is excellent for the stagnant nausea that makes you feel like vomiting would make it better but it’s not happening. This type of nausea is common with covid and as a side effect in respiratory illnesses. Ginger is also excellent when paired with fennel for gut cramps. It’s also a good idea to keep demulcents on hand for diarrhea. A tea made from marshmallow leaf (not root) and plantain can be helpful here, with added honey if need be. Aromatherapy inhalers for nausea can make a great addition to your kit too – try peppermint essential oil, or a combo of peppermint and grapefruit . Recovery Finally we're coming out the other side, and Alteratives support the body’s elimination channels, as well as overall metabolism and assimilation/absorption of nutrients. They’re indicated for the end of illnesses when there’s been stagnation and lingering symptoms, especially the achy cold that isn’t bad enough to keep you from going to work, but is bad enough to keep you from concentrating on it. To quote Ed Smith, founder of Herb Pharm, “ Alteratives’ primary action is to favourably alter disordered metabolic and catabolic processes, especially those associated with the breakdown and elimination of metabolic waste. ” The exact mechanism of action isn’t well understood, so let’s call them magic too. 🙂 Following illness, I prefer alteratives that also have a lymphatic action. Gentle Alterative Formula 4 parts Echinacea 2 parts Burdock 2 parts Cleavers 1 part Violet 1 part Red Clover As important as herbs are, physical movement is even more important for fluid movement in the body. The combination of lack of movement with the increase in metabolic waste from immune cells fighting viruses and bacteria can build up in the extracellular fluid, causing that total lethargy and everything feeling rubbish. Movement alters fluid metabolism by pumping fluids through the body, allowing the metabolic waste that were in those fluids to be removed, so gentle exercise like walking, deep breathing and yoga/stretching are important. If you’re struggling with a slow respiratory recovery post infection, Codonopsis pilosula , also known as Dang Shen, is a sweet, moistening, nourishing remedy that stimulates appetite, improves digestion and absorption, and respiratory function. Take 6-30g as a decoction, or a low-alcohol fluid extract. Finally, for lingering digestive upset, regularly drink green tea with ginger and take gentle bitters before meals to help get your digestive system back to normal. NB . if you’re unlucky enough to have had covid with lingering digestive issues post infection, take cinnamon and andrographis capsules for a week or so to knock out any lingering infection in the gut. 3-caps andrographis with 1-cap cinnamon, three x day for 2-weeks. ********** TaDah! I really hope some of the above is useful - even if you've got just a few of the tinctures on a shelf somewhere, they'll be a great help for you. Meanwhile I'm already racking up lots of new blogs to publish, with a ton of latest updates to go on the editorial web pages. There's also some new products on the cards, so stay tuned for much more to come in 2024. It goes without saying to send you all my heartfelt thanks for supporting us again this year, and here’s wishing everyone health, happiness, and a wonderful Festive Holiday 😄. See you on the other side, Carol

There’s a new NHS study out that says “ One dose of antibiotics a year raises risk of sepsis by 70% ”. Image - our Carmen, who came to us with joint sepsis back in 2014.

Autoimmune diseases are a huge problem in our western world.

Healthy digestion is about more than eating healthily and making sure things are moving smoothly

I heard a great phrase the other day - 'Silo mentality'. - An attitude within an organization where departments or teams don't share knowledge or collaborate with one another, leading to difficulties in achieving long-term goals.

Once upon a time we had what turned out to be a very short stay at a (conventional stylie) BHS-Approved livery yard.

Frankincense is not just for those wise men anymore ...

Just like us humans being a reflection of our environment and what we eat, it’s exactly the same for our horses – you’ve all heard me banging on about it for long enough 😉. And when it comes to extending our health span, as in the number of healthy years we exist on this planet, it’s good to be aware of what we feed our beloved Ned, and this means also being aware of what their food itself 'consumes'. Bear with me – this will make sense in a mo … Our horses’ feedbowl diets have drastically changed in the last half-century, if not longer, because our agricultural system has moved from heirloom high-nutrient plants to a subsidised production of highly modified crops - corn, wheat, rice and soya, which directly reflect the health and quality of the conditions under which they’re grown. We now know that it’s not about the calories – it’s about the information that the nutrients in the food gives to the body. If the crops aren’t grown the right way, the nutrients don’t end up in what they absorb, and then they don’t end up in our horse – or us, for that matter. And when it comes to our horse feed, unless a brand is labelled ‘organic’ (meaning grown without chemical sprays and in healthy nourished soil), or if said feed contains refined, artificial, processed junk fillers, there’s going to be limited – if not pro-inflammatory and gut-damaging – information in that food that then becomes part of them. In our modern-day human diets alone, intensively farmed rice, wheat and corn account for 40-60% of our calories in the form of ultra-processed food. But – there’s some exciting new research from a recent clinical trial, carried out by a favourite of mine in The IFM, Dr Jeffrey Bland, who’s a nutritional biochemist by training and founder of a lovely company called Big Bold Health. This trial shows the incredibly positive impact of phytochemicals on immune system aging, and how to utilise the power of nature’s anti-aging wisdom through food. NB. Again, as per most of my IFM study blogs, it’s based on human studies, but again we can absolutely relate it to our horses. It's only recently that science has started to uncover the mysteries of human aging, learning that harnessing the wisdom of nature may provide some important insights for longer, healthier lives. Immune system aging is now being evaluated with the help of plant genetics, cracking open the incredible world of phytochemicals, and how these plant compounds may be the key to avoiding and reversing chronic disease. The message is that there’s more to it than just the molecules of which the food is made up of. So what causes the immune system to become dysfunctional as we age, what causes the acceleration of inflammation, and how does it all connect to the aging of the body as a whole? We are what we eat, and food is information for the body, full stop. And particularly, phytochemicals are the plant’s direct chemicals, and it’s now known that as food, these phytochemicals are massive bioregulators. Now here’s a thought, and let's go back to those calories. Previous thinking was that nutrition was just that - calories, and we either ate too few, too many, or got it just right. And within those calories you had the three principle calorie contributors - protein, carbohydrate and fat. And then there were some accessory factors that were helpful to support metabolism to use those calories – we call them vitamins and minerals. This was nutrition back in the day. But then when we started asking questions, and when the chemical composition of plant food was analysed, there was other stuff, but no-one knew what to do with it when it came to thinking of it as food for us. Food producers would say, “Nah, that other stuff is kind of pointless. We’ll take it out and throw it away. Maybe put it in pet food, but it’s not important for humans.” And what was this flotsam stuff? Phytochemicals, aka phytonutrients. Back in the old days, if you went to a traditional nutrition textbook that generations of nutrition experts were trained in, and checked how many pages in those huge textbooks mentioned ‘phytochemicals’, it would be a matter of a few pages. They were considered non-essential because back then secondary compounds weren’t known about, so weren’t even considered. (Same for our vets and GPs - during their very extensive medical training, studying using food as medicine was/is virtually non-existent.) Now, one of the most exciting singular geekisms that I’ve learned since training as a herbalist is that these compounds, these literally thousands and thousands of different plant-derived secondary metabolites that the genes of plants make for us, or rather for them actually – they all have a major purpose for the plant itself, and then when we eat them they’re also incredibly beneficial. They’re not just there because the plant didn’t have anything better to do with its time; they weren’t that bored that they thought, “Today I’m going to make glucosinolates ( sulfur-containing phytochemicals which make cruciferous veggies like broccoli or cabbage so healthful) , then tomorrow I’m going to make catechins because I like green tea.” No. The plant does this because it gives them a selective advantage based on their own individual immune systems. And these compounds that are found in plants, these secondary metabolites, are amazing agents that regulate the expression of genes at the executive centre of function (sorry, bit geeky there). But knowing this, you might very well ask the question, “What’s most important? The genes themselves, or the way they’re expressed?” Well, that’s a difficult question to answer because they’re both pretty important. But if you don’t express your genes in the right way, you’re a mess. I mean, remember that every cell in your body contains the book of your life of all the chromosomes that allow your body’s DNA to be accurately copied with each and every cell division (and remember, there are trillions of different cell types in the body), which ensures that our inner workings proceed smoothly and efficiently. So, how does this happen? How does a liver cell stay a liver cell when it has a message for a brain cell or a skin cell? It does so by regulatory elements that are directly tied to the phytochemicals in the diet as to how they actually function. And they’re not only regulators, or antioxidants or anti-inflammatories – they’re also signal transduction agents , which are incredibly important – they block bad signals in a cell which may produce cancer cells. Science now knows that phytochemicals have purposeful action in specific cell activities, and in specific cell types, to regulate their function so that particular cell will do something in response to a signal. But - that signal could be a stress; it could be exposure to an antibiotic, or a foreign chemical, and so on. So, if you have a diet that’s rich in glucosinolates like sulforaphane (found in broccoli which suppresses cancer cells), then the liver cells pick up the message. And what does it then do? Sorry - here we go: 🤓 ScienceAlert! 🤓 And very KPU-connected . It activates and upregulates the involvement with Phase 2 conjugation , which sounds horribly nerdy but if you’ve been supporting your horse as a KPU candidate and have read our KPU page , this will make perfect sense! (And why we're adding P5P - activated B6 - into their diet ...). In simple terms, what it means is that the liver can biotransform toxins into a water-soluble excretable form for the kidneys to excrete, so playing a direct role in protecting the body against toxic agents that might create dysfunction. Pulling this together, what we all learned in school about phytochemicals, if you even studied it at all, is old news. And that’s the beauty of science. We like to think that the human body of knowledge is advancing to answer questions that previously we just glossed over and thought they weren't important, because we didn’t think we needed them so no one ever proved they’re useful. Until now 😉. Now we know that these molecules interact with our receptors, our cells, our hormones, our brain chemistry, our microbiome, our immune system … in so many different, fabulous, ways. However, there’s also a conversation going on that with these compounds being the plants’ defence mechanisms, their pest deterrants, their immune system to fight off bad things - isn’t there a risk that if we consume them, we’re ingesting little poisons that we’re putting in our body that could potentially harm us? I mean, there’s phytates – a plant’s primary protector for bacterial infections and insects; in the human diet it's thought phytates may affect the absorption of important nutrients such as zinc, iron, and calcium. Then there’s oxalates , which plants use to regulate their own internal mineral content and help defend against predators, yet if us humans eat them it's thought they can bind to minerals like calcium in the kidneys and form calcium oxalate kidney stones. But … there’s also a school of thought that thinks that perhaps we're missing the fundamental point of what’s going on, so now we need to introduce a new word – hormesis; this is the theory that something that doesn’t kill you makes you stronger, a bit like exercise or fasting. And it’s thought that these phytochemicals are hormetic agents , and yes, these are compounds that may be a little bit irritating to the body, but that irritation, just like exercise or fasting or hot or cold therapy, may actually trigger a response to create a benefit. So, let's go back to those broccoli compounds – glucosinolates; they’re basically a signal to upregulate the body’s own enzymes for detoxification. And this is now thought to be incredibly important. This concept of hormesis - we have to differentiate between the mechanism of treating a disease with a drug (that may have significant side effects) and eating foods that have bioactivity ingredients in them. Plants as food have undergone the largest scientific study in the history of any living species. They have survived in their environments as a consequence of the process of natural selection, to hermetically contain substances that allow them to have an immune system to defend against some of the most hostile environments. For example, if you think about a corn plant out there every day with its arm stretched up to the baking sunshine with no protection ... seriously, that’s going to mean instant sunburn, so how does corn protect itself? Well, rather cleverly it develops xanthophylls - molecules that protect photosynthetic organisms from the potentially toxic effects of light, and carotenoids - what give plants their vibrant pollinator attractants colours and antioxidants, but are also SPF compounds that prevent them from oxidative injury from ultraviolet light. And so they have these natural protectors at the right levesl to provide the optimal protection against their environments that they've been living in for hundreds of thousands of years. If you think about it, plants have had to survive in really hostile environments - bad soil, bad weather, baking sun, hard frosts, intense heat, bugs that want to eat them; they’ve had to develop by a natural evolution of hormetic compounds that make up their own immune system, which now, as it turns out, help us too. When we eat these plants that contain these hormetic defence immune substances, they transfer that immune principle to us. Which is now becoming the beginning of an extraordinary chapter in our modern-day way of life. Another example, and there's a new foodie buzz going on out there – google it, it’s everywhere! Meet Himalayan tartary buckwheat. A 4,000-year-old domesticated crop that is some 50-times higher in immune-potentiating nutrients than common buckwheat. And why does it have that extraordinary power? Because it grew on the slopes of the Himalayas in extraordinarily bad soils that were high in aluminium. Which means … it has an aluminium-detoxifying gene. It’s frost-resistant, it’s drought-resistant, it’s-bug resistant, and it doesn’t require irrigation. You just throw it on the ground with decent soil and Boom, one crop of Himalaya tartary buckwheat, which by the way makes great pancakes 😉. Thing is, it’s also been ignored for the last century of so because … it has a flavour, and food labs don’t like naturally flavoured foot because they want to add sugar and fat and synthetic junk to sell it as a refined, artificial, processed foodstuff and make a profit … Back to what causes the immune system to become dysfunctional as we age. What causes the acceleration of inflammation as we age, and how does that connect to the aging of our whole body? And how do we use plants to affect this? So, the body responds to the experience of life which is then directly associated with biological aging. Plans and goals go to hell and back, stuff comes up, and that’s life. It happens and we have to be resilient. But how is resilience manifested in the body? We’re talking mainly via three different cell types, three different tissues that are constantly sampling the outside world, 24/7/365: The nervous system. The mucosal tissues in the respiratory and gastrointestinal tract. The immune system. They’re all cross-talking one to the other all the time, and so when we start talking and thinking about, and feeling our life’s experience, this in-built information system picks up the bad news because there's always going to be some kind of trauma somewhere along the road. The question is, how do we deal with the trauma? Does it stick and stay there irreversibly? And if it does, does it simply accumulate over a lifetime? Some people call these immune scars, and let’s face it, we’ve just had a big episode of immune scars called COVID. And probably the majority of people are carrying some legacy of what that virus left on their immune system that’s now permanently altered from that experience. So, is this a one-way street? The good news is that No, nothing in life is a one-way street 😉. Where there’s damage, there’s repair – it’s called rejuvenation , and the body is capable of rejuvenating. Every -thing can be modulated by a reversible set of principles that’s in our physiology, but only if we give it the right tools to work from , otherwise we’ll be leaving it to the luck of the draw and we'll get worse as we grow older. And for the record, we're not just talking physiologically or metabolically damaged - it can be behaviourally damaged. It can be about feeling rejected, unloved, unappreciated. It’s a form of deficiency - not like a vitamin deficiency but a social support deficiency, and it leaves marks. All of these deficiencies collectively work together to create who we are and how our aging process manifest in our body. So now let’s go further down the rabbit hole, with a little bit of the science of what’s happening to our immune system as we get older, which then causes it to generate more of this chronic inflammation that’s at the root of what we call inflammaging . And then how we combat this to change it and reverse the process. 🤓 ScienceAlert! 🤓 Okay, so there are these cell types that are associated with biological aging – they’re called SASP cells, which stands for the mouthful that is senescent-associated secretory phenotypes . So what does this mean in English? Zombie cells! Zombie cells that don’t die, and run around bring inflammation in their wake. Here’s where feeling sad has an effect. These zombie cells’ genes are the same as other cells in the body, but they’re communicating a different message because they’ve been modulated by life's experiences to be shifted into an alarm state. So, once we've got a zombie cell, does this mean that a zombie will live in your body forever? Good news again - No. Science only recently now knows that there are processes in the body - for which Nobel Prizes have been won – for this discovery. Rejuvenation is making them better. However - it doesn’t mean that you’ve completely eradicated aging because the clock still ticks, but it’s removing these accelerants of the process of chronic inflammation that’s associated with all the health issues that we commonly associate with the physiology of aging. Pulling this together, we know that these zombie cells accumulate as we get older, thanks to seeing more of life’s great tapestry of crap for longer, and meanwhile other things happen to our immune system which decreases our ability to fight infection and so on - the ever increasing ripple effect of increasing inflammation on one side, and a decreased ability to respond to threats on the other side. And yet there’s this fabulous concept called immuno-rejuvenation, and it’s all about particular unique phytochemicals (such as those in Himalayan tartary buckwheat) which have this remarkable ability to not only rejuvenate the immune system, but can actually turn back the biological age clock by (apparently) five to seven years. Here’s how When you think about a longevity diet, these are the foods that we should be thinking about if we’re going to focus on rejuvenating our immune system, reversing the hallmarks of aging, and reversing our biological age through food: First up, and whether human or horse, low glycemic (foods that affect blood sugar/glucose level) and steering clear of processed foods . Humans - eat the rainbow (and not foods that are coloured from synthetic food dyes!). You’re going to get a whole different array of carotenoids and flavonoids and polyphenols and quercetin from a selection of rainbow coloured foods. Horses and humans – think prebiotics ! Always think of the rich diversity of prebiotic-rich fibre foods that are beneficial to the fibre-fermenting microbes in the large intestine (horse’s hindgut). Let’s nip back into the rainbow because we can’t just live on berries alone - there are a lot of different plants that can help activate our longevity pathways. There are those foods that provide maximum benefit because they provide protein, carbohydrate, good fats, and all the vitamins and minerals that we could live off. Then there are others that should be include in the diet that we wouldn’t necessarily consume as a major food stuff, i.e. cruciferous vegetables - cabbage, broccoli, cauliflower, sprouts - a really important part of a complete diet. Nuts and seeds because they carry the germ seed of the germinating plant (but not peanuts because they’re a legume). And then there are the controversial foods like soya. And I don’t mean GM soya - I’m talking about non-GM soya. Soya’s got a pretty bad reputation due to its GM connection, but non-GM soya has a whole remarkable portfolio of phytochemicals. Soya in its natural state and particularly cultured soy like tempeh, is an excellent protein food, in moderation. So there we have it - food as medicine when it’s appropriately applied. The rather brilliant news is that there are now major business foundations (The Rockafella Foundation for one) who are independently funding multi-million studies on food as medicine, moving it more to regenerative agriculture. This is really starting to happen in an area where I can clearly remember when I even suggested food as medicine, I'd be ridiculed and laughed out of any conversation - DEFRA and the VMD still hold the reins very firmly on that one ... The tide is turning - it’s so exciting to see these things starting to move forward, and who knows … maybe in time we’ll actually transform from a conventional pathology-focused pill-for-every-ill system, to a more natural health-focused culture, to help both us - and our horses - recover through chronic injury and illness, and even live longer 😉.

"Fix the cell to get well."

Needing a break from the new website design, I went off surfing for a blog subject, and very topically came across a seasonally appropriate article on sugar content in our paddocks, which I'm pretty sure is right up there at the top of the list for every one of us at this time of year! So, after an ‘interesting’ start to our year - almost 4-months of torrential deluge which triggered the highest levels of tree pollen allergies and laminitis that we’ve ever seen here with our EquiNatural clients, followed by an almost overnight drought with soaring temperatures and dried, cracked, baked paddocks with zero grass - what better time to do a quick blog on this very subject? All courtesy of Dr Christina Fritz, with a guest article from Helmut Muß of Die gute Pferdeweide , translated as ‘The Good Horse Pasture’, who breaks this all down for us and explains what factors influence sugar in grass. Quick reminder - Sugar is the fuel for plant growth and forms the main source of energy for our horses – cellulose, which consists of complex linked sugar molecules and sits in the stems of grass that’s been allowed to grow. Then there’s our old friend fructan, a short-term sugar storage that the plant produces to store its sugar when it produces more than it uses. Now to the three important factors that determine our grass’s sugar content - the weather , the soil's nutrients , and the various grass species themselves. Weather We all know that grass needs heat, sunlight, water, CO2, and specific minerals, to produce its fuel - sugar. Temperatures below 5-8 C° or above 25-30 C° will cause the rate of photosynthesis and growth to drop sharply. If it’s too cold, the biochemical reactions take place too slowly, growth will stop, and the sugar is stored as fructan. Too hot, and the plant’s stomata - its cellular breathing pores on the leaf blades – close up. During normal temperatures, water naturally evaporates with new water being drawn from the soil into the leaves, but if it’s too hot, the plant will lose too much moisture, so the stomata are closed so the cellular biochemical processes can temporarily shut down. However, don’t think this means the grass is safe - fructan values naturally increase at this time in order to store the sugar for later growth. Grass will also happily grow when it’s cloudly, provided there’s enough sugar in it’s stores and the right temperature. For example, on a warm night much of the fructan stored during a hot day will be converted into cellulose/hemicellulose, pectin and other structural carbs, so the fructan content the next morning after a warm night will be significantly lower than the previous evening. Cool nights and/or a morning grass frost? The conversion of sugar/fructan into structural carbs slows down, but, if the next day is sunny and warmer, the fructan content will also rise due to the magic of photosynthesis, which will produce ... more sugar. If it’s really hot? 30-C plus, photosynthesis comes to a standstill. If it’s also bone-dry, like the recent spell we’ve just experienced, growth also stops and the sugar/fructan content remains stable. If we’re lucky enough that the overnight temperature drops to below 25 C° at night (so at least we can sleep through it) the grasses will use the remaining sugar/fructan reserves for growth, but the overall sugar/fructan content will decrease if there’s no rain, which is what we've just had in Somerset till last week. Here's a snapshot: • Daytime sunshine/cold night – very high fructan content • Daytime sunshine/warm night – middle • Daytime cloud or rain/warm night – low • Daytime cloud or rain/cold night – middle • Persistent dry - high Kind of obvious I know, but shady areas such as under trees, will have a lower fructan content than open areas thanks to the reduced sun power, so we'll get longer grass during dry spells due to the higher soil moisture in the shade. Mineral nutrients Here’s a perfect analogy that The Good Horse Pasture website uses - "If there’s no bricklayer, a house won’t be built, no matter how many electricians and carpenters are on the construction site." Same with grass growth and its nutrient needs. As always, the correct balance of nutrients can be complex as the grass plant needs all its required nutrients in both balanced, and sufficient, ratios to grow. If a nutrient is missing, the grass’s metabolic growth processes won’t happen, hence why a basic soil analysis is always a good plan as each grass species has its own requirements, strengths and weaknesses. Exactly the same as our horse’s chemistry; their body needs all its required minerals in the right ratios/balance to each other, in order to grow and thrive, hence why we have equine ' mineral balancers '. And, of course, the nutrient requirements of the grass type will depend on the soil nutrient quality and the climate, i.e. alfalfa/lucerne requires practically no nitrogen in the soil for its growth, whereas every horse’s nemesis, ryegrass, becomes stressed if there’s not enough nitrogen in the soil. Don’t think this is a good thing, though, as when stressed, ryegrass will form very high sugar values with low protein values (never mind that it’s also considered toxic due to its high endophyte content, which as we all know too well can trigger laminitis, as well as foetal abortion). Grass-species sugar differences In a US study from 2018 (Utah and Colorado), total sugar levels were measured on 24 different types of grass over two years. No surprise for guessing which came out of top – ryegrass! Up to a whopping 36% was measured, yet you’ll still see ryegrass in paddock seed mixes, and even often described as ‘low-fructan’ 🙄 The ryegrass was closely followed by tall fescue, then a bit of a gap to timothy, red fescue and meadow foxtail. To conclude No need to suggest to any horse carer to watch what the weather’s going to do 😉, but if you can provide a shaded area for persistent drought and warm, sunny days with cold nights, you’ll get less sugar/fructan than areas open to the blazing sun. Also, it may pay to be mindful of a needs-based supply of nutrients in your pasture. A soil analysis isn’t expensive, but definitely a whole lot cheaper than acute laminitis or colic. It would seem that the more a horse reacts to sugar/fructan, the more diverse the grass species should be, with ryegrass completely banned. I’m still shocked to hear of former cattle farms who have diversified to offer equine livery facilities, still with visible and abundant ryegrass in the pastures. To quote one of my favourites, "A horse is not a cow." Despite what some farmers might think ...  I’ll leave you with a final thought - apparently, just because your grass has been eaten down to the ground, it’s not necessarily poor quality! How sugar-rich the grass is will always depend more on the grass species, the weather, and the soil nutrient levels, so maybe it’s not a bad plan to be factoring in a routine annual health plan for our grasslands. Our beloved metabolic-sensitive poppets will definitely thank us for it 😉

Finally. Finally! The never-ending rainfall that lasted the entire month of March seems to have passed, and our horses are now back out on the spring grass, which thanks to all that rain is now surging through like a runaway train. After 3-days our 29yo connie, Murphy, came in looking like he was in shock and could barely move, so needless to say I’m restricting his grass access significantly, doubling up on our MetaTonic and with added Alcar , plus our WildFed going into his feedbowl to give him plenty of natural prebiotic roughage. Thank all the gods that his pulses were nice and slow ... And so to balancing the minerals to the change of seasons, and it's a given that the grass chemistry has changed significantly following the barren winter growth, so it’s really important that we’re mindful of what changes, if any, need to be made to our horses’ nutrients. When it comes to vitamins, a horse will (apparently, according to Dr Christina Fritz) absorb sufficient A and E vitamins from just 30-minutes on growing grass. Apart from the fact that an oversupply of vitamins can cause just as many issues as a deficiency, most vitamins supplied in feeds or as a supplement are synthetic so completely pointless anyway, as the liver will simply discard them as unrecognisable and unusable, and send them straight out for excretion in the waste. As the saying goes, “An expensive way to make urine,” (and a Top Tip - always check the ingredients of what you're feeding). Equally, Saccharomyces cerevisiae in the form of brewers yeast should also be reconsidered, especially if you’re still feeding it as a source of the B-vit complex, which as we've now known for a couple of years is unnecessary as they’re not in the necessary ‘activated’ form. With many peer-reviewed studies out there now questioning feeding S.cerevisiae generally, it's also now known that brewer's yeast promotes the colonisation of lactic-acid bacteria in the horse's hindgut, causing a major issue in the gut microbiome generally because they acidify the GI tract with lactic-acid, which lowers the pH value, which is never ideal as the microbiome is dependent on a neutral pH environment, and especially so for foals ( https://onlinelibrary.wiley.com/doi/abs/10.1111/jpn.12923?campaign=wolearlyview&fbclid=IwAR1mDtjhJ-NWnZy7w9ifZOdAOHzz_I9Qqitb8WKCYDl1THhZOybZMbfwGLM ). It’s also useful to be aware that the hype about ‘organic’ (chelated) minerals is not what it seems, and is more about the goal of the various marketing departments promoting what they think is a USP over competitors’ ‘inorganic’ (natural) minerals. So, a perfect moment for a well-timed reminder of the actual science. If you hark back to our June’21 Blog – ‘ Minerals and it’s All-Change ’, you’ll see the very first sentence saying “ … synthetic - and organic - minerals, are the same thing.” Yep, I was baffled too. How can synthetic be organic? Have to say that it was a real hands-in-the-air moment for me, having spent years previously and proudly promoting the fact that we (used to) only used organic ‘chelated’ minerals in our EquiVita/VitaComplete range. It was the 'organic' word that really put the cat amongst the pigeons, because it suggested that ‘chelated’ minerals were a more natural, uncontaminated product, which made the former mineral type used, ‘inorganic’ sulphates, sound chemical, themselves being the synthetic version, and therefore completely inappropriate to feed. Wrong! As it turns out, when it comes to minerals, the term 'organic' has a very different meaning to what we all think of when it comes to plants/veg/fruit. In mineral terms, organic is actually the chemical, made-in-a-lab chelated version; 'inorganic' is the natural mineral form such as sulphates, coming directly from soil or rock. So, in this instance, organic v. inorganic is completely the reverse to our normal way of thinking, unless you're a biochemist, of course. And here’s the rub. Sorry to say but organic chelated minerals aren't recognised by the gut mineral receptors/transporters or the liver, which then has to try and biotransform them to be utilised by the body. (And if you’re doubting what I'm saying here, sign up to the ‘Feed your horse fit’ course run by Dr Christina Fritz. It's intense science, just a bit mind-blowing, but worth every penny and second of your time - it'll change everything you ever thought you knew about caring for your horse.) Back to organic chelated minerals aren't recognised, and here’s why. Horses actually have a very sophisticated absorption system for minerals in their intestinal wall, which works via specialised receptors and transporter molecules. These transporters are individually tuned to recognise a specific mineral (or vitamin, or any other nutrient such as amino acids), and are only activated when the levels in the body of the relevant mineral (or any other nutrient) are low, with the transporter deactivating as soon as the specific nutrient's level is full. Which means - minerals are only absorbed when the body needs them , otherwise they remain in the digesta and are excreted on out with the waste. With me so far? Okay, so now we get to those ‘organic’ synthetic minerals, as in not the real deal, because they’re man-made in a lab by scientists who (very cleverly) bind the perfectly healthy, recognisable mineral to another molecule, usually an amino acid. Which isn’t how nature made them. And no surprise - the horse’s gut receptors don’t recognise them as a mineral, because something synthetic isn't natural nutrition (even if the word ‘organic’ suggests it). So what happens? This 'organically'-bound mineral bypasses the actual mineral transporter in the intestinal wall and is taken up by the amino acid transporter instead. However, when this tweaked amino acid with the attached mineral reaches the liver, the liver realises that a mineral is mistakenly attached so considers the amino acid defective. It then splits it off and converts it ready for excretion, sending it on its way to the kidneys for elimination via the urine, while sending the perfectly fine inorganic mineral out into the bloodstream to be utilised. Great! You'd think ... However, what we have now is a mineral stowaway, happily circulating in the bloodstream whether the body needed it not because remember, the mineral gut receptors ignored it, because they didn't recognise it, so never had a chance to decide whether the body needed it or not. So we’re now risking potential toxic overload, and especially when it comes to selenium (see further on). To be fair, you could say that these synthetic chelated minerals could be useful in the case of proven mineral deficiencies, because they’ll certainly replenish the stores in the shortest possible time, but emphasis has to be on the word ‘proven’. However, they’re pointless for use in a mineral balancer which are only ever intended to compensate for the well known, and let's face it, fairly minimal deficiencies in our grass and dried forage. However, with selenium it's a completely different case. When we look at organically-bound selenium (known as selenium yeast in your list of ingredients), we need to take this seriously as there’s a very fine line between safe selenium intake and selenium toxicity. And here I’ll quote from our original 2021 Blog … “So, as before, the liver meets the tweaked 'chelated' selenium, usually attached to either cysteine or methionine amino acids (so hence known as selenomethionine or selenocysteine). Gets a bit science-y now but hang in there as it all comes out in the wash, promise, and it's only one sentence long, so stand by your guns and here we go … 🤓 Science Alert! 🤓 In nature, cysteine/methionine are usually bound to sulphur in a specific position, which stabilises the protein structure, but the protein can only work when this structure is fixed , which is only completed by that sulphur bond . I know, I know ... read it again, rinse and repeat. But put simply (I hope ...), when the liver sees selenium inside cysteine or methionine, instead of the sulphur they’re normally bound to, it recognises these amino acids as – you've guessed it - yet another unstable, defective protein! But - here's where selenium is now different to those other chelated minerals. The liver doesn't know what to do with these particular unstable proteins so instead of sending them on to the kidneys for excretion, it sends the whole thing out to the cellular tissues to be stored. (Don’t ask me why – I’m no biochemist, but Dr Christina Fritz is!) Now here's the thing - it can take up to a year for these proteins to be degraded – seriously. Yes you read that right - up to a year for these proteins to be degraded . Which means ... they remain in the body, unused, for a very long time, which risks considerable selenium excess being stored in the tissues, which means there's now the risk of subclinical selenium toxicity bubbling under the surface, and worse, can apparently only rarely be detected via bloods, so there may be subclinical selenium toxicity and we won’t even know it. So how might we see the effect of this? Typically we'll see this in the hooves – we know both cysteine and methionine as important proteins to build hoof wall/keratin and body hair, but when you feed chelated selenium it's been noted that the hoof capsule's quality changes. The hoof wall may become weaker/softer, as well as being behind multiple hoof abscessing, white line disease, and a brittle mane/tail that breaks. Back to today, and as at 2023, a number of other health conditions such as coronet ruptures to EOTRH, or EMS/IR and Cushing's symptoms are now suspected to be related to selenium oversupply due to chelated selenium yeast. Courtesy again from Dr Christina Fritz. The take-away message here is that it's absolutely not advisable to supplement the diet with chelated selenium, and only replenish the deficient selenium requirement with inorganic, as in natural, selenium - sodium selenite - in the mineral feed. Which for the record is what we use here at EquiNatural. WIth us you can be assured that we only use inorganic ‘natural’ minerals throughout, balanced to our UK grassland deficiencies (as per the NRC guidelines), and with no palatability additives such as molasses, apple pectins, wheatfeed, or any other junk filler. Our EquiVita and VitaComplete are formulated to be fed safely and gut-appropriately, i.e. feed our VitaComplete during winter/if your horse is on a full hay diet, and our EquiVita during summer when out on grass. Or if your summer routine is out during the day/in at night, so grass and hay, add in a pro-rata amount of micronised linseed to balance the omega-3. Oh, and don’t forget the salt 😉. Happy Spring, Carol Edited to add ... So now we get to the potential backlash : (Again copy/pasted from our 2021 Blog post) "Of course there will be some that say they've been feeding chelated for years and their horse is fine. There'll be others that say that the associated liver stress hasn't been well documented, or that chelated minerals behave like inorganic minerals anyway. As for selenium yeast, again some will say there's no more danger of toxicity than with inorganic because with selenium it's dosage dependent, and that subclinical (aka asymptomatic) toxicity is a meaningless claim unless toxic levels are confirmed by blood work. Thing is though, like chelated copper and zinc, the selenium in bound in the protein, hidden like a Trojan Horse, so bloods won't show selenium levels, just the proteins. For me this has to be a no-brainer, and with my EquiNatural hat on, the clue's in our name - we are nothing if not as natural as we can be, and this is no exception. Evolution has made the gut receptors only recognise the natural, inorganic mineral form and they know whether the body needs it or not, which means evolution’s design for the horse’s natural gut:liver function operates as it’s meant to. Whereas ... chelated minerals mess with the body’s biological metabolism and confuse the whole process, putting extra work on the liver and kidneys, as well as risking dysbiosis in the microbiome. And, lest we forget, chelated minerals also provide a lot less mineral for your buck - they provide much less elemental mineral compared to the sulphate form, so we need to feed much more of it, and they're considerably more expensive so the overall cost of the balancer is higher. Sulphates go a lot further, so your balancer lasts longer, and is cheaper with it. To conclude, and in my humble opinion, In order to ensure a natural, evolution-appropriate absorption of what's needed into the bloodstream to then be utilised directly by the cells, thereby avoiding stressing the liver biotransformation process and the already fragile equine metabolism, inorganic natural minerals in sulphate form have to be the better choice." For numerous peer-reviewed studies, see our 2021 Blog Post Minerals - and it's All-Change . Originally posted 22.4.23

The latest on Histamine Intolerance, aka MCAS - Mast Cell Activation Syndrome