A study published in the June edition of the Journal of Medicinal Plants Research; suggests that guinea pepper (African pepper), and nutmeg can reduce sickling by more than 70 percent in red blood cells.
Testing the extracts of Xylopia aethiopica (guinea pepper) and nutmeg on blood samples that were collected from patients confirmed to have sickle cell disease, the researchers found that irrespective of whether they used the water, chloroform, methanol or butanol extract of these spices, they were able to prevent red blood cells becoming sickle in shape to varying extents – from 70 per cent to 90 per cent in 15 minutes.
What does this mean to you? By increasing your dietary intake of these two spices: Nutmeg and Guinea pepper, you have another way to prevent a sickle cell crises. Throw in other spices like cloves, cayenne, a healthy diet and no fried foods, and you’ve pretty much given yourself a road map to a less painful life.
Ive been searching the web now for about 3 weeks and i cannot find where i can buy guineas pepper/ashanti pepper. Any helpfull info would be greatly appreciated.
Thank you so much tosin.
my younger brother is a sickle cell patient and I hate to see him go through pain. he recently had a seizure. have anyone here experienced it before? and how did you deal with it. also he’s been experiencing swollen legs for sometimes now. what is the cause? please I need advice and tips. thank you. you can email me at okonkwo.chidinma1@yahoo.com thank u
Hi my son is 19 has Sc hemoglobin, I found the African nutmeg but nit able to find the pepper, I mix it in my spices, I Educate him, doesn’t seem to click in lol. He went for his yearly blood work and check up, his was at 13.0,. Excellent. I really believe thie spices help. Thanks
My daughter is ss and she is 7yrs can I use it for her,and how does it use
My daughter is ss and she is 7yrs can I use it for her,and how does it use for cooking or just add water ? Thanks
I mix the pepper and nutmeg up with my other spices in a spice grinder. Make sure you put it on food that is already cooked, in order to get the full effect of the spices.