Menstrual Cramps

Most often, the pain is at least partly due to calcium that drops to low levels just before menstruation and to the increase in a hormonelike substance called prostaglandin 2 (PG2). Both are affected by another promoter of menstrual cramps—stress. Endometriosis, uterine infection and fibroids, a troublesome IUD and chronic constipation can all increase cramping. Even drinking alcohol or eating lots of eggs, meat and dairy foods can worsen menstrual cramps.

Some herbs can decrease PG2 levels and the resulting cramping without the side effects that sometimes result from the use of painkillers such as aspirin and ibuprofen. Among the most beneficial herbs are evening primrose, meadowsweet, feverfew, hops, ginger, cinnamon, cloves, thyme, garlic and flaxseed. Many of these can be used to flavor foods. Cereals containing flaxseed can be found in most grocery stores—just check the labels.

Start taking these herbs about a week before menstruation, since that is when PG2 levels begin to rise. It could be as long as three months before you see results. At the same time, avoid fried foods such as potato chips and corn chips, as well as crackers, baked goods and anything containing hydrogenated oils (this includes most store-bought crackers and baked goods) because they increase PG2.

Cramp bark, false unicorn root, motherwort and red raspberry have been used by herbalists for hundreds of years to ease uterine pain, reduce inflammation and stop cramps. They were all highly recommended for these purposes by the Eclectic physicians, nineteenth century doctors who used several natural treatments, including herbs. The Eclectic physician John King, M.D., mentioned cramp bark's value as a uterine tonic in his American Family Physician in 1878, and it eventually found its way into the physician's main drug reference, the U.S. Pharmacopoeia. Dr. King called motherwort a "supenor nervine and antispasmodic" and suggested it to relieve pelvic pain. So far, only studies using laboratory animals give scientific support, but herbalists who use these herbs know how successful they can be in stopping menstrual cramps.

Another Eclectic favorite for reducing cramps is a tincture of fresh oats. You will even find a little medicinal dose of this relaxant in your morning oatmeal. In addition to oat's other properties, it contains the muscle-relaxing minerals calcium and magnesium.

Simply relaxing can also cause menstrual cramps to subside. I know that this is often easier said than done, but do try to take some time out for yourself each month. If your schedule does not allow for this, you can at least take time for a relaxing massage or bath with an oil made with chamomile, lavender, marjoram, ginger and/or clary sage. Also try an herb tea or tincture. The sedative properties of wild yam, chamomile, hops, valerian, skullcap, ginger, oats, motherwort and California poppy have a relaxing effect on the uterus.

Menstrual Cramp Tea

1 teaspoon cramp bark

½ teaspoon each motherwort leaves, chamomile flowers, wild yam root, fresh oats, hops strobiles and skullcap leaves

¼ teaspoon ginger rhizome

1 quart water

Combine the herbs and water in an uncovered saucepan. Bring to a boil, then turn down heat and simmer for 5 minutes. Turn off heat, cover pan and let mixture steep for 20 minutes. Strain out herbs. Drink at least 1 cup to start, then drink freely, as needed.

Menstrual Cramp Oil

2 ounces Saint-]ohn's-wort oil

8 drops each lavender, marjoram and chamomile essential oils

Combine ingredients. Apply as often as needed by rubbing over the lower abdomen. This formula is also excellent for lower back or shoulder pain, or any type of muscle cramps, even when you are not menstruating. You can buy Saint-John's-wort oil already made or make your own following the Body Oil recipe in chapter 10.