Coping with Loss

      Spring is in the air. Birds are singing, animals are frolicking, and even in this time of growth and renewal, there is always loss. Our lives are made up of a number of transitions. We are born and transition to life outside of the womb where we learn to communicate with others, to walk, to run, and eventually to grow. We all experience the transitions from childhood to adolescence, to adulthood, and eventually even to death. During those stages in our lives, a number of things change. Some we can control, others we can't. And with every door that closes, there is another that is opened. However, sometimes the closing of that initial door is harder than others. At times we may never notice it closing, at other times it slams shut so forcibly that we are startled, and sometimes we have a hard time recovering from the shock we are given when the door is closed unexpectedly. I'm going to step out of the realm of metaphors for a moment and talk to you about loss and grief.

     Grief is a process we go through whenever loss is experienced. Grief is most well known when death is involved, but it's not just a process that deals with death. You can grieve the loss of just about anything in your life, and grief is often experienced in times of transition. The loss of a job, the ending of a relationship, even moving from one place to another can trigger feelings of loss and the process of grief. There are even happy moments in our lives that may cause sadness and grief. It's a wonderful and magical time when a child is born, but the mother may feel a major loss in the process, after all she was just carrying that child inside her own womb and caring for it in a way that no one else on earth will ever experience. So even though the child is now out and able to grow and interact with the world at large, the mother may need to grieve for the loss of that intimacy with her child that she will never again have. It's perfectly normal to deal with feelings of grief and loss multiple times throughout your life. But what are those feelings and how do we deal with them?

     Grief is experienced differently by each individual person and can have a wide range of emotions and effects. Often people feel empty or numb immediately after their loss. Some people experience physical symptoms such as nausea, trouble breathing, dry mouth, insomnia, or problems eating. Some people get angry and have emotional outbursts. Many people feel guilt or feel the need to assign guilt to someone else. Often, a single person can go through all of these or just a few. As such, recovering from grief can be a very personal journey too. Some people find that their friends and/or family help to ease those feelings. Others just want to be alone to work through their grief. Some people dive into their tasks in an effort to forget their grief and just move on. A number of psychologists have developed models dealing with the stages of grief. The most well known is likely the 5 Stages of Grief developed in 1969 by Elisabeth Kubler-Ross. She developed this model initially to deal with bereavement, which is a specific process of grieving the loss of a loved one. However, she later altered it to deal with all forms of loss. In her model there are 5 stages, and according to her studies everyone goes through at least 2 of these stages. Her 5 stages are:

1- Denial
     This is the stage where you may say things such as “this isn't happening” or “this can't be happening.” This is a normal defense mechanism that allows us to move through the initial wave of pain. For most people, this is the immediate response and can be likened to a kind of shock.

2- Anger
     Usually, people move through the stage of denial and into anger. This anger may be directed at ourselves in the form of guilt. Or it may be directed at others, or even inanimate objects or complete strangers. In our anger, we assign blame, or feel resentment. We may even resent the person who we lost for leaving, even if it was not their fault.

3- Bargaining
     In this stage, we often use “if only” statements, and we think of all the things we could have done differently to affect a different outcome. We often secretly make a deal with God, attempting to hold off the inevitable or to negate it all together. This is another stage accompanied by guilt. This guilt is often directed towards ourselves and our lack of ability to save our loved one or change the situation.

4- Depression
     Typically, there are two types of depression that come with grief. The first one is a more practical reaction, worrying about the cost of a funeral or divorce or even worrying that you're neglecting other loved ones while you're dealing with your current loss. This type of depression is usually alleviated with a little reassurance and some clarification. However, the second type of depression is typically more subtle and more personal. It's our own preparation to say goodbye, readying ourselves to start our new lives.

5- Acceptance
     Not everyone reaches this stage. Most of us have a hard time getting over our anger, or moving past denial. This stage is a stage of sadness and withdrawal, but often allows us to make peace with our situation. This is where  you accept that you will feel sad, but will be able to move on and continue to live your life without guilt.


     These stages do not necessarily occur in order, and  a number of people will revisit a few of these stages years down the road, or off and on throughout their life. However, it's important to understand that we all experience at least a few of these stages of grief when we feel a loss, or experience a transition. It's important to allow yourself to experience these stages. To move through them and to feel them. Some time ago I posted a guide to accepting the negative emotions in your life, this may help you to understand that these feeling are perfectly normal and healthy.

     If you are having problems feeling your grief and dealing with your loss, seek help. There are a number of amazing counselors out there that are trained to help you move through these emotions. There are also herbs that can help you to feel comfort, though just the act of making a simple tea can be a comfort in and of itself. Grief and loss is often referred to as heartache or heartbreak. Herbs that are gentile and beneficial to the cardiovascular system can often have a beneficial effect on our hearts in times of grief as well. Some herbs are also known to soothe our nerves, which can also help comfort us through grief. Herbs that are most well known to help during times of loss include Rose, Violet, Motherwort, and Linden. If you are dealing with anger, you may want to look into Lavender or Chamomile to help calm you down, both of these herbs work well in a tea or you can use their essential oils and diffuse their scent throughout your home. Citrus is known to lift the spirit and can be beneficial during times of depression when dealing with loss. Orange, Lime, Lemon, or Grapefruit make beautifully cheerful teas and the smell of them can often be enough to lift you out of a depressed state. There are also flower essences that can help you move through the process of grief. Reach out if you feel you need help.

     I hope I have provided a little help and support for your time of loss.  If you have any questions or comments please leave them below.

Resources:

5 Stages of loss and Grief: Psych Central: https://psychcentral.com/lib/the-5-stages-of-loss-and-grief/

A DIY Herbal Grief Tea for Loss: The Herbal Academy: https://theherbalacademy.com/herbal-grief-tea/

Coping with Grief and Loss: Help Guide: https://www.helpguide.org/articles/grief/coping-with-grief-and-loss.htm

Easing Grief with Bach Flower Remedies: Aldaron Essences: https://www.aldaronessences.com/easing-grief-bach-flower-remedies#!

Flower Essences for Depression and Grief: Body Mind Spirit Online: http://www.bodymindspiritonline.com/bodymindspirit/edition23/flower-essences-for-depression-and-grief.html

Grief: Bach Flower Remedies: https://bach-flower.com/pages/bach-flower-remedies-grief

Grief- a Combination Remedy: Blessed Flower Essences: http://www.blessedfloweressences.com/Blog/products/combination-essences/grief/

Grief, Loss and Bereavement: Good Therapy: https://www.goodtherapy.org/learn-about-therapy/issues/grief

Herbal Support for Grief and Loss: Herban Wellness: http://www.herbanwellness.net/2018/01/15/herbal-support-for-grief-and-loss/

Herbs for Grief: Steady Health: https://ic.steadyhealth.com/herbs-for-grief

Herbs for Grief, Heartbreak, and Loss: Siobhan Cosgrave: https://siobhancosgrave.com/herbs-grief-heartbreak-loss/

Herbs for Grief, Sadness, and Broken Heart: Wellness Insider Network: http://www.lanacamiel.com/herbs-grief-sadness-broken-heart/

Herbs for Heartbreak: Mountain Rose Herbs: https://blog.mountainroseherbs.com/herbs-heartbreak

Homeopathy for Grief and Emotional Trauma: Natural Medicine: http://www.naturalmedicine.net.nz/homeopathy/homeopathy-for-grief-and-emotional-trauma/

How Do I Grieve? Grief Work and TEARS: Dr. Christina Hibbert: https://www.drchristinahibbert.com/dealing-with-grief/how-do-we-grieve-grief-work-and-tears/

How to Deal With Grief: Dr Bradford & Associates: http://drbradford.org/grief-and-loss/

Tips to Help Yourself in Times of Grief: Very Well Health: https://www.verywellhealth.com/working-through-grief-10-helpful-tips-1132522

Stuffed Grape Leaves

     Grapes are grown as a staple food source throughout the world. Most people are familiar with the fresh fruit, and even the dried raisins. These are a great snack for people of all ages, and they're considered to be the best fruit to use for wine making. However, the leaves are also edible, and no one knows how to cook them like the Mediterranean cultures. Dolmades, dolmas, Warak Enab, these amazing little stuffed grape leaves go by a number of different names and have quite a few variations. All of which are absolutely delicious! Almost all Mediterranean countries have a version (or 10) of stuffed grape leaves, some with meat, some without. I'm going to share a few of my favorites with you today!

     Before I introduce you to the recipes, I want to talk about the most tedious, and sometimes difficult, part of this dish. Rolling the grape leaves. If you're working with fresh grape leaves, you may want to parboil them for 3-5 min. This leaves them nice and supple, and MUCH much easier to roll. Most of the canned leaves you may encounter at the store are already nice and pliable, but you may still want to dip them in some boiling water for a minute or two just to make sure the brine is all washed off. You want to make sure that the leaf is laid out flat with the veins facing upwards (some people prefer to roll the other way, do what makes you happy!). Make sure you trim off the stem, you don't want that bad boy poking through and ripping a hole in your leaf. Depending on the size of your leaves, you only want to put 1-2 tablespoons of stuffing in each. The rice will continue to expand in the cooking process and you want to make sure to leave enough room for that to happen. Place the stuffing close to where the stem was, in the center of the bottom section. I like to start with the right side, but you can start with the left if you prefer. Bring up the lower, right section of the leaf, over the stuffing towards the center. Repeat with the left side. It's ok if you see a little of the stuffing, it'll all be covered soon. Fold in the left section of the leaf over the lower left section you just folded. Then bring in the right side. Now, pretend you have a tiny burrito and start your roll. Start rolling from the bottom, keep it snug, but not too snug, you're still saving room for that rice. Plus, you don't want to rip it. When you've got it completely rolled up, give it a good, but gentle, squeeze in the palm of your hand. Just make sure that you place your rolls with the seam down while you cook them. This will keep them from unraveling in your pan. Lynn Livanos Athan has a good little tutorial on this at The Spruce Eats. There's also a trick you can use that may make the rolling a bit faster. You can find the video here.

     Once you've rolled all your grape leaves, then you need to put them in your pot to cook. Make sure you put something on the bottom first, either tomato slices, onions, slices of potatoes, or just some left over grape leaves. But if you don't do this, your beautifully rolled grape leaves will stick to the bottom of your pot.

As always, the following recipes are gluten free and vegan friendly.

1. Back to the basics!

Traditionally, grape leaves are stuffed with a combination of rice, herbs, and the option of ground beef and lamb. So here's a good traditional recipe, leaving out the meat. If you want to add that in, feel free to do so. Also, if you're trying to avoid Olive Oil, try using Avocado oil or Sunflower oil instead.

Vegetarian Stuffed Grape Leaves

60 Grape Leaves, drained and rinsed twice

2 cups Rice

2 cups Olive Oil

2 large Onions, finely chopped

4 cups Water

juice of 3 Lemons

3 tbsp fresh Dill, chopped

1 ½ cup fresh Parsley, chopped

Salt and Pepper to taste

1 Tomato, sliced thick

1 Onion, sliced thick

3-4 Grape Leaves

Water to cover

Instructions:

Prepare your grape leaves. If you are lucky enough to find fresh ones, follow my instructions above. If you are using canned leaves, make sure you rinse them 1-2 times, the brine tends to be super salty. Lay them flat, on a plate, with a wet towel over them so they don't dry out.

For the stuffing, in a pan, over medium-high heat, saute the onions with 1 cup olive oil. Saute until they are just translucent. Rinse the rice and add rice to the onions. Saute for an additional 1 minute, then add in 4 cups of water and the juice of 1 lemon. Simmer this mixture for about 7 minutes. Add in all the herbs, salt, and pepper. Give it a good stir. Remove it from heat and allow it to cool.

Line a large pot with 3-4 grape leaves, the sliced tomatoes, and sliced onions. Roll your grape leaves using my instructions from above. Place the rolled grape leaves, seam down, inside the pot, make sure to pack them in tight for each layer, to help prevent them from coming unrolled. Drizzle the remaining olive oil over your rolls, and add in a bit more salt and pepper if you want. Place an inverted plate on top of the grape leaves to keep them from floating up in the cooking process. Pour in the remaining lemon juice and enough water to just barely cover your rolls. Place the pot over medium-high heat and bring to a boil. Reduce heat to a simmer and simmer for about 30-40 minutes. Remove from heat and allow to sit for an additional 30 minutes.

Traditionally, these vegetarian grape leaves are served cool or room temperature, with a squeeze of fresh lemon and some yogurt. However they're also delicious hot. Enjoy!

2. Lentils and Chickpeas.

I love using lentils and/or chickpeas in my grape leaves. They add a boost of protein and texture that just takes these delicious rolls to the next level. In the following recipe, I used lentils, but you can use chickpeas, fava beans, kidney beans, or really any cooked bean in place of the lentils.

Lentil Stuffed Grape Leaves

60 Grape Leaves, drained and rinsed twice

1 lb cooked Lentils

2 cups Rice

2 cups Olive Oil

2 large Onions, finely chopped

4 cups Water

juice of 2 Lemons

2 tbsp Zaatar

¼ tsp Allspice

Salt and Pepper to taste

1 Potato, sliced thick

1 Carrot, sliced thick

3-4 Grape Leaves

Water to cover

Instructions:

Prepare your grape leaves. If you are lucky enough to find fresh ones, follow my instructions above. If you are using canned leaves, make sure you rinse them 1-2 times, the brine tends to be super salty. Lay them flat, on a plate, with a wet towel over them so they don't dry out.

For the stuffing, in a pan, over medium-high heat, saute the onions with 1 cup olive oil. Saute until they are just translucent. Rinse the rice and add rice to the onions. Saute for an additional 1 minute, then add in 4 cups of water and the juice of 1 lemon. Simmer this mixture for about 7 minutes. Add in all the lentils, herbs, salt, and pepper. Give it a good stir. Remove it from heat and allow it to cool.

Line a large pot with 3-4 grape leaves, the sliced potatoes, and sliced carrots. Roll your grape leaves using my instructions from above. Place the rolled grape leaves, seam down, inside the pot, make sure to pack them in tight for each layer, to help prevent them from coming unrolled. Drizzle the remaining olive oil over your rolls, and add in a bit more salt and pepper if you want. Place an inverted plate on top of the grape leaves to keep them from floating up in the cooking process. Pour in the remaining lemon juice and enough water to just barely cover your rolls. Place the pot over medium-high heat and bring to a boil. Reduce heat to a simmer and simmer for about 30-40 minutes. Remove from heat and allow to sit for an additional 30 minutes.

Traditionally, these grape leaves are served hot. They are also delicious at room temperature. I personally love eating these with fresh tomato slices and a bit of lemon juice. Enjoy!

3. Add in the good stuff!

This is my absolute favorite stuffed grape leaves recipe. There are so many good things added into the stuffing that it cannot be called “basic.” If you don't like one of these ingredients, simply substitute something you do like. For instance, if you don't like tomatoes in your grape leaves, try using green peas or corn instead. You could even chop up some boiled eggs, or tofu, and add that into the stuffing. The most important thing about any of my recipes, is that you have fun making it and you enjoy eating it!

Vegetable Stuffed Grape Leaves

60 Grape Leaves, drained and rinsed twice

1 Large Tomato, finely chopped

1 Zucchini, finely chopped

1 Medium Carrot, peeled and finely chopped

1-2 ribs of Celery, finely chopped

¼ Green Bell Pepper, finely chopped

3-4 Green Onions, finely chopped

2 cups Rice

2 cups Olive Oil

1 Large Red Onion, finely chopped

1 tbsp Minced Garlic

4 cups Water

juice of 2 Lemons

1 cup fresh Parsley, finely chopped

1 tsp Crushed Pepper

Salt and Pepper to taste

1 Tomato, sliced thick

1 Onion, sliced thick

3-4 Grape Leaves

Water to cover

Instructions:

Prepare your grape leaves. If you are lucky enough to find fresh ones, follow my instructions above. If you are using canned leaves, make sure you rinse them 1-2 times, the brine tends to be super salty. Lay them flat, on a plate, with a wet towel over them so they don't dry out.

For the stuffing, in a pan, over medium-high heat, saute the red onion, garlic, celery, and carrots with 1 cup olive oil. Saute until the onions are just translucent. Rinse the rice and add rice to the onions. Saute for an additional 1 minute, then add in 4 cups of water and the juice of 1 lemon. Simmer this mixture for about 7 minutes. Add in all the remaining vegetables, herbs, salt, and pepper. Give it a good stir. Remove it from heat and allow it to cool.

Line a large pot with 3-4 grape leaves, the sliced potatoes, and sliced carrots. Roll your grape leaves using my instructions from above. Place the rolled grape leaves, seam down, inside the pot, make sure to pack them in tight for each layer, to help prevent them from coming unrolled. Drizzle the remaining olive oil over your rolls, and add in a bit more salt and pepper if you want. Place an inverted plate on top of the grape leaves to keep them from floating up in the cooking process. Pour in the remaining lemon juice and enough water to just barely cover your rolls. Place the pot over medium-high heat and bring to a boil. Reduce heat to a simmer and simmer for about 30-40 minutes. Remove from heat and allow to sit for an additional 30 minutes.

Serve these either hot or cold. With or without lemon juice and yogurt. Enjoy!

I hope you enjoy these Stuffed Grape Leaves! Let me know what you think down below!

Sida

     Ephedrine. It's an alkaloid that has been used medicinally for hundreds of years. Typically it's either extracted from Ephedra, a shrub that contains high amounts of ephedrine and grants it's name to the chemical, or it's synthetically produced in a lab. This alkaloid is great for a number of health problems, including bronchitis, asthma, and nasal congestion. However, with it's possible side effects and due to it's being one of the chemicals used in the production of methamphetamine, ephedrine has been strictly regulated and is mostly illegal to posses and use unless you have a prescription.

     So you may have noticed that the name of this post is Sida, and you may be wondering why my opening remarks are about Ephedrine. Well, Sida contains small amounts of this alkaloid. Which makes Sida illegal to posses and use in most states, unless you are a licensed acupuncturist. While I understand the reasoning behind the regulation of ephedrine, having the regulation be so strict might be going a bit overboard. A plant like Sida, which contains a very very small amount of ephedrine, and is readily found in my front yard, cannot be harvested and used by most people because of this regulation. However, it's a common weed in my area, and is a traditional wild food. Most people who would want to harvest and use this plant are not going to harvest enough of it to be able to extract a large enough amount of ephedrine to synthesize methamphetamine. Not to mention, regulating a traditional food source can be a bit upsetting to those who still use it for food. Imagine if the government were to regulate spinach in the same fashion.

     But enough about my rant, and on to the more pleasant details about this awesome little herb.

Medicinal Uses:

Scientific Name- Sida acuta, S. carpinifolia, S. rhombifiolia, S. cordifolia, S. spinosa, and S. tiagii. There are over 120 species world wide that have been used in a traditional sense. These are the ones that have been studied the most and who's traditional use has been verified, largely, by modern science.

Common Names- Most of the plants in the Sida genus are typically called something to do with “fanpetals.” S. spinosa is known as Prickly Fanpetals. S. cordata is called Heartleaf Fanpetals. However, most of the more medicinally useful species tend to be the exceptions. S. acuta is commonly called Wireweed, Teaweed, Ironweed, and Broomweed (it's typically used to make brooms). S. cordifolia is commonly known as Country Mallow. S. rhombifolia is Cuban Jute. If you haven't noticed yet, a lot of the names have something to do with cordage of some sort. These plants are usually used for a traditional kind of cordage just about everywhere they grow.

Parts Used- Every part of this plant is used. Most commonly, people tend to stick to the arial parts. Though that could be due to the ease of the harvest. Stephen Harrod Buhner, author of Herbal Antibiotics, states that “harvesting the root of a mature plant in this genus is as difficult as conveying to a politician the meaning of the word integrity.”

Parts Eaten- One of my favorite foragers, Green Deane, says that Sida is “barely edible.” However, I also know of several people who drink a tea made from the leaves, and cook the young leaves and flowers as a pot herb. Personally, I don't mind it as a pot herb, mixed in with other greens, and the tea is pleasant.

Summary of Actions- Antibiotic, abortifacient, anthelmintic, antidote, antiemetic, antimicrobial, antioxidant, antipyretic, antirheumatic, aphrodisiac, anti-inflammatory, bitter, cardio tonic, contraceptive, cytotoxic, demulcent, diaphoretic, diuretic, emmenagogue, emollient, nervine,  febrifuge, hepatoprotective, hypotensive, hypoglycaemic, stomachic, tonic, and vulnerary

Traditional Chinese Medicine (TCM)- Huang Hua Mu, as Sida rhombifolia is known in China, is used to clear heat, benefit dampness, and stop pain. Typically it is used to lift depression, to treat bronchitis, clear up cough, and to help treat urinary tract infections.

Ayurveda- Known as Bala in the Ayurvedic tradition, this herb balances all three doshas, but works particularly well on vata. It's beneficial to treat diarrhea, and can be described as nutritive and invigorating. It's often used to rejuvenate the nervous, circulatory, and urinary systems. It's also cooling and astringent and also used to speed the healing of wounds, reduce inflammation, and to treat bleeding disorders.

Antibiotic- Sida is a systemic antibiotic, meaning that it gets absorbed into the blood stream and circulates throughout the whole body. Sida works well to treat systemic Staph infections, infected wounds, E. coli, Listeria, Salmonella, and quite a few other bacterial infections.

Antibiotic Resistant Bacteria- MRSA has become a pretty big problem in recent years. Sida works extremely well to help treat MRSA and other resistant infections by blocking their ability to reproduce. MRSA and other resistant bacteria developed their resistance to antibiotics because of the single compound nature of the antibiotics. Herbs can sometimes prove super effective against them because they contain hundreds of compounds that the bacteria just cant seem to fight as efficiently.

Fever- The whole plant is useful to help reduce fever. It's also a great antimicrobial, so it helps fight the cause of the fever as well. 

Wound Care- The juice of the roots is used to help speed the healing of wounds, but the leaf can also be used in a poultice for the same. 

Digestion- Being a member of the Mallow family (Malvaceae), Sida is full of mucilage. This makes it ideal for most issues with the digestive system, helping to soothe the entire gastrointestinal (GI) tract. It's great to help relieve stomach aches, indigestion, and diarrhea.

Upper Respiratory- The ephedrine content of Sida makes is a great ally for most upper respiratory conditions, including asthma and bronchitis. 

Male and Female Reproductive Uses- Soothes inflammation of the testicles. The juice of the whole plant is also used to help treat gonorrhea. It is also used to help increase the quantity and quality of sperm while helping to control the pre-ejaculation of sperm. It's also used to help stimulate the start of menses in women who are having problems with late menses. This is why it's so dangerous in the early stages of pregnancy. It has been historically used as a birth control method for this reason.

Contraindications and Warnings- This plant does contain a small amount of ephedrine, a controlled substance here in the U.S. Ephedrine has been known to increase heart rate, especially in conjunction with caffeine. This can cause some serious health problems. It can also interact with a number of medications, including steroids, beta-blockers, and MAO inhibitors. Check with your doctor before taking this herb in any quantity. Also not recommended for the early stages of pregnancy, though it can be beneficial in the final trimester. Check with your doctor or midwife before taking this herb if you are pregnant or breastfeeding. Sida also lowers blood glucose levels, so use caution if your are diabetic. Sida is also harmful to goats. 


     I only included a basic introduction to this amazing herb.  If you have any questions or comments, please leave them below.

References:

Book- Herbal Antibiotics by Stephen Harrod Buhner

Bala: Med India: https://www.medindia.net/alternativemedicine/bala.asp

Bala-Country Mallow-Sida Cordifolia-Uses, Side Effects: Easy Ayurveda: https://easyayurveda.com/2012/10/03/country-mallow-sida-cordifolia-ayurveda-details-health-benefits/

Bala (Sida Cordifolia): Bimbima: https://www.bimbima.com/ayurveda/herb-information-balasida-cordifolia/614/

Country Mallow: Himalaya Wellness: http://www.himalayawellness.com/herbfinder/sida-cordifolia.htm

Herbal Antibiotics: Herbal Prepper: https://www.herbalprepper.com/wp-content/uploads/2016/02/Herbal-Antibiotic-Presentation-Slides-Feb-2016.pdf

Sida Acuta: Aravindh Herbal Labs: http://www.aravindhherbal.com/sida-acuta.html

Sida Acuta: Henriette's Herbal Homepage: https://www.henriettes-herb.com/plants/sida/acuta.html

Sida Acuta: Herbpathy: https://herbpathy.com/Uses-and-Benefits-of-Sida-Acuta-Cid4894

Sida Acuta: Useful Tropical Plants: http://tropical.theferns.info/viewtropical.php?id=Sida+acuta

Sida Cordifolia: WebMD: https://www.webmd.com/vitamins/ai/ingredientmono-837/sida-cordifolia

Sida Rhombifolia: Earth Medicine Institute: http://earthmedicineinstitute.com/more/library/medicinal-plants/sida-rhombifolia/

Sida, Wireweed: Eat The Weeds: http://www.eattheweeds.com/sida-wireweed/

Systemic Herbal Antibiotics-Sida: Health Tips: http://tipsdiscover.com/health/systemic-herbal-antibiotics-sida/

Top 10 Health Benefits and Medicinal Uses of Bala (Sida Cordifolia): Gyanunlimited: https://www.gyanunlimited.com/health/top-10-health-benefits-and-medicinal-uses-of-bala-sida-cordifolia-for-weight-loss-hair-and-skin/11756/

Ualisualisan: Philippine Medicinal Plants: http://stuartxchange.org/Ualisualisan.html