Lapacho is also known by the Portuguese name of Pau D’Arco, and by tribal names such as Taheebo and Ipe Roxo.

The native Indians of Brazil, northern Argentina, Paraguay, Bolivia and other South American countries have used lapacho for medicinal purposes for thousands of years. Lapacho tea is also called the “tea of the Incas.” This herbal tea, which is popular in South America, provides a number of health benefits. It is made using the inner bark of the lapacho tree called the Pink Ipe that is native to South America. This herbal tea does not contain caffeine, and it is rich in essential vitamins and minerals that help maintain health and vitality. Lapacho tea, for example, contains iron, calcium, magnesium, manganese, iodine, boron and barium.





Health benefits of Lapacho Bark



It treats and prevents different diseases, such as arthritis, diabetes, bowel problems, bladder infections, asthma and cancer.



- It has laxative effect. Regular use of lapacho will maintain regularity of bowel movements.



- It has anti-aging effect.



- It boosts the immune system and reduces the chances of contracting a medical condition due to its rather potent antimicrobial effects.



- It increases blood and bone marrow health.



- It reduces the symptoms of the flu, colds, fevers, burns, respiratory distress, skin irritation, yeast infections, bone infections, dysentery and other infectious diseases.



- Is also useful for treating chronic conditions such as lupus, psoriasis and Parkinson’s disease.



- It is useful in combating the side effects that commonly occur with different medications such as dizziness, nausea, anemia and diarrhoea.



- It reduces pain, inflammation and other symptoms of arthritis due to its anti-inflammatory effects.



- While there can be no doubt that lapacho is very toxic to many kinds of cancer cells, viruses, bacteria, fungi, parasites and other kinds of microorganisms, it appears to be without any kind of significant toxicity to healthy human cells.



Preparation:



Preparation: (5 cups) Add 4 teaspoons of Lapacha to 1 liter of water. It is brought to boil for 5 minutes (with a covered lid). After weaning out of the flame, it takes another 15 to 20 minutes to sneak. The tea must not include a piece of twig, otherwise it will taste bitterly.