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Bread Poultice for Splinters

June 28th, 2010 |

Bread Poultice for Splinters – An Invaluable Home-remedy

Poultices are being used since ages to alleviate muscle and nerve pain, sprains and for drawing out the infected pus from boils, ulcers etc. They are also helpful in drawing out splinters or foreign objects that get embedded into the skin.

In the olden times, poultices were a quite popular form of treatment. The methods of preparing them have been passed down to generations. So we find that they have not lost their significance even in the modern times. They employ the foods and herbs that have therapeutic properties.

Poultices are an easy way of tackling the problem of a splinter. They are totally safe to use. They save one from the trouble of trying to remove the splinter with needles as this may put one at risk of an infection.

Awareness about the various poultices and a first- aid box come in handy in times of emergencies.

Generally speaking a poultice acts is the following ways:

It provides medicinal heat to the affected region which accelerates the healing process.
It sucks out the splinters, debris or the toxins through the opening in the skin.
It utilizes therapeutic herbs that have a calming and soothing affect on one’s skin.

Moldy bread is used to remove splinters mainly because of its natural penicillin content. As a matter of fact, Although Alexander Fleming was the first person to discover penicillin but he was not the first one to use it. In the olden times, moldy bread was used to cure wounds and infections.

The method of using a bread poultice for splinters is as follows:

The affected area should be wiped clean.
Take some stale bread crumbs with mold on it.
Put the bread crumbs in a dish and pour boiling water over it. Place it in a warm place for a few minutes.
Throw away the water and mash the bread.
Place the bread as hot as one can tolerate on the affected area.

If left overnight the bread poultice can grow its own penicillin in the humid environment. Bread poultice is quite useful because of its bland and non-irritating properties.