Kitchen Homeopathy: Remedies Taken from Everyday Food (Homeopathy in Thought and Action)

People get very confused on the subject of homeopathy. About what it is and how it works. Many people confuse homeopathy with herbal medicine, for instance, and mistakenly think that the supplements that they buy at the health food store are homeopathic. They are not, of course. Others think that homeopathic remedies are all a form of voodoo, and that they are made from snake bites and bat wings. Author Vinton McCabe put together this booklet to show how homeopathy remedies can be made from plants that we think of as food, from tomatoes to garlic and onions. Plants that, when they are potentized into remedies, show remarkable healing properties.

Like millions of others, Vinton McCabe first became interested in holistic healthcare, and, specifically in homeopathy, when he became seriously ill. And when what we think of as traditional Western medicine failed to cure him. Because he was working as a journalist and a television producer at the time, McCabe researched his medical options as he would any other story, digging deeply into the subject of what was then called “alternative” medicine. Even today, McCabe finds the term insulting. “That word 'alternative,'” he says, “It implies that homeopathy is an 'alternative' to something—to 'real' medicine.” Upon concluding an exhaustive study of homeopathy, McCabe concluded that, far from being quackery, homeopathy is a full system of therapeutics, as capable of treating any form of illness as is allopathy, what we think of as traditional Western medicine. His new found passion for homeopathy took his away from media work. Instead, he became president of the Connecticut Homeopathic Association, a non-profit corporation dedicated to offering an education in homeopathy to all interested persons, lay persons and medical professionals alike. Over the fifteen years that he spent with the Association, McCabe developed educational materials, taught classes and traveled the country speaking on the subject of holistic healing. He was on faculty of the Open Center in New York City and Wainwright House in Rye, New York. He taught with the Omega Institute, Manhattan's Learning Center, and the Brooklyn Botanical Garden—where he originally gave the lecture called “Kitchen Homeopathy,” upon which this article is based.