Ojibwa Indian Herbal Tea Tincture is a mixture of Burdock Root, Slippery Elm, Sheep Sorrel and Turkey Rhubarb Root. Rene Caisse, a Canadian nurse, from an old Ojibwa Indian recipe, developed it. She called it Essiac; her name reversed. It is said to be a natural, non-aggressive holistic food supplement to promote healing.
The History of Essiac and Rene Caisse is a site you should look at for additional information on essiac. It is also reported to be able to stimulate the immune system to go into battle. It is said that Rene Caisse found that it would normalise the thyroid gland, heal stomach ulcers and in general promote good health.
Towards the end of her life Rene added four additional herbs to her recipe. Kelp, Blessed Thistle, Watercress and Red Clover, to potentise the four main herbs. Reneês use of the tea as an aid to recovery for metabolic disease, thyroid problems and intestinal conditions, was reported to be particularly beneficial.
The Ojibwa Indian Herbal Tea Tincture is produced by the accepted tincturing method: cold soaking with organic rye alcohol. Maximum benefit from the herbs used is retained by this method. The use of organic rye alcohol is far preferable due to the absence of chemical properties present in commercial alcohol.
The Ojibwa Indian Herbal Tincture contains all eight herbs. Ojibwa Indian Herbal Tincture is FULLY tinctured and is fully organic.

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