Hi, I'm new here and just read some old threads about this topic. Does anyone have updated information based on your research about best way to prepare Syrian Rue and Acacia, amounts and best extraction process with boiling, etc? I've been advised that using these together, spaced out in time...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.