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@tt.ww197: #KitngaiNakroth #กิต #RoVThailand

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Tuesday 25 August 2026 07:12:27 GMT
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Wormwood is intensely bitter - The licorice taste in absinthe is often thought to be from wormwood but it actually comes from the fennel and green anise. Wormwood does contain thujone, a GABA-antagonist in high doses, although when working with it in appropriate doses can help to stimulate digestive secretions and appetite as well as get support for intestinal parasites - this work really is something that is best done with a clinical herbalist. The panic around absinthe kind of got thrown at worm wood but if you take all the accounts in to consideration I feel like it’s clear that it was drinking culture in general paired with adulterated alcohol - often with copper salts added to intensify the green color or pass cheaper spirits off as absinthe. Nineteenth-century doctor were labeling some alcoholics as having “absinthism” - its own disorder, although the symptoms they described match heavy alcohol use and the old chart notes don’t really show much difference in patients conditions even when they switched alcohol types. A wonderful addition to our base of information is that when chemists analyzed sealed 19th-century bottles, thujone levels were far below amounts needed to cause hallucinations, further solidifying that it wasn’t likely much of a psychoactive drink. #Herbalism #Wormwood #ArtemisiaAbsinthium #Absinthe #BitterHerbs
Wormwood is intensely bitter - The licorice taste in absinthe is often thought to be from wormwood but it actually comes from the fennel and green anise. Wormwood does contain thujone, a GABA-antagonist in high doses, although when working with it in appropriate doses can help to stimulate digestive secretions and appetite as well as get support for intestinal parasites - this work really is something that is best done with a clinical herbalist. The panic around absinthe kind of got thrown at worm wood but if you take all the accounts in to consideration I feel like it’s clear that it was drinking culture in general paired with adulterated alcohol - often with copper salts added to intensify the green color or pass cheaper spirits off as absinthe. Nineteenth-century doctor were labeling some alcoholics as having “absinthism” - its own disorder, although the symptoms they described match heavy alcohol use and the old chart notes don’t really show much difference in patients conditions even when they switched alcohol types. A wonderful addition to our base of information is that when chemists analyzed sealed 19th-century bottles, thujone levels were far below amounts needed to cause hallucinations, further solidifying that it wasn’t likely much of a psychoactive drink. #Herbalism #Wormwood #ArtemisiaAbsinthium #Absinthe #BitterHerbs

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