Posted by JR on March 11, 2007 at 19:12:19:
Hemostatic herbs control bleeding an hemorrhage.
They include cayenne, witch hazel, tienchi, blackberry, bayberry, white oak bark, yellow dock, goldenseal, uva ursi, mullein, guava leaf, jatoba and paico.
Proper blood coagulation requires vitamin K (found in green leafy vegetables and oils like soybean and olive), calcium and fibrinogen (found in lactobacillus and yeast, and related live culture foods).
Bleeding person should be relaxed and breathing normalized. Elevate bleeding area above heart. Apply pressure to wound until bleeding stops.
To avoid latter problems with clots, one should not overly use coagulants. Herbs like cayenne help stop bleeding without causing excess coagulation. Some blood thinning herbs may be used after bleeding is stabilized like fresh pineapple or bromelain.