How to include a COLD-INFUSION PRACTICE in your Pathology Prevention plans.
Some herbs are sensitive to heat, either because they contain highly volatile oils or because their constituents break down at high temperatures. For these herbs, make a cold infusion. The proportion of herb to water is the same, but in this case, the infusion should be left for 6 to 12 hours in a well-sealed earthenware pot. When the liquid is ready, strain and use it.
As an alternative, cold milk can be used as a base for a cold infusion. Milk contains fats and oils that aid in the dissolution of oily constituents of plants. Milk infusions can be used for compresses and poultices as well, which will add the soothing action of the milk to that of the herbs. There is, however, one contraindication for the use of milk in an infusion. If there is any evidence that an individual might have a sensitivity or allergy to milk when taken internally, or if the skin becomes irritated when it is applied externally, then avoid such infusions.