Milk Thistle seeds were consumed by European wet nurses to insure a healthy milk supply. The heads were eaten, boiled, treated like those of the Artichoke. Milk Thistle seeds help stimulate protein synthesis in the liver. They even can help reverse the damage done from eating poisonous mushrooms or from carbon tetrachloride, which destroy liver cells and usually cause death. When Milk Thistle seeds are used within 48 hours, the survival rate is almost 100%. When fed to animals that had partial hepatectomies, their livers grew back more quickly. Milk Thistle is a good supplement to use to protect the liver when needing to take pharmaceutical drugs. Primary chemical constituents of Milk Thistle include flavolignans (silymarin), tyramine, histamine, gamma linoleic acid, essential oil, mucilage, and bitter principle. The dried fruit of Milk Thistle contains the flavonoid complex known as silymarin - the constituent responsible for the medical benefits of the plant. Milk Thistle can be used to increase the secretion and flow of bile from the liver and gall-bladder. Its traditional use as a liver tonic has been supported by research showing that it contains constituents which protect liver cells from chemical damage. It is used in a whole range of liver and gall bladder conditions including hepatitis and cirrhosis. Historically, this herb has been used in Europe as a liver tonic, and current phytotherapy indicates its use in a whole range of liver and gallbladder conditions including hepatitis and cirrhosis. It may also have value in the treatment of chronic uterine problems. A wealth of research done in Germany is revealing exciting data about reversal of toxic liver damage as well as protection from potential hepato-toxic agents. The mechanism of action of silymarin is becoming well understood, providing insights into the metabolic basis of this herbs activity. As its name implies, it promotes milk secretion and is perfectly safe to be used by all breast feeding mothers.
|
|
Dandelion is also known by the names Lion's Tooth, Blow Ball, Cankerwort, Priest's Crown, Puffball, Swine Snout, White Endive, and Wild Endive. The genus name Taraxacum is derived from the Greek word "taraxos", meaning "disorder" and "akos" meaning "remedy". It is one of the bitter herbs in the Passover tradition. Dandelions were brought from Europe by the early Colonists. They are one of the planet's most famous and useful weeds. Dandelions were used to help "clear the body of old emotions such as anger and fear that can be stored in the body's liver and kidneys". Dandelion is more than just a common lawn weed - it contains vital nutrients and minerals as well as vitamins A, B, C and D. Dandelion has been used for centuries as a primary herb that purifies the blood and flushes toxins out of the body, via the liver and kidneys. Today, Dandelion is commonly found in salads, wines and multi-herbal combinations. Rich in calcium, iron, potassium, phosphorus and sodium, Dandelion is ideal for treating high blood pressure and poor digestion by stimulating the circulation of blood to the entire body. Dandelion's anti-inflammatory properties help alleviate inflammation and muscle spasms, plus it acts as a mild laxative relieving constipation. Dandelion, unlike some chemical diet supplements, will not deplete the body of potassium when used for weight loss. The principal constituents responsible for Dandelion's effect on the digestive system and liver are the bitter principles. Previously referred to as taraxacin, these constituents are sesquiterpene lactones of the eudesmanolide and germacranolide type, and are unique to Dandelion. Dandelion Root contains approximately 40% inulin, a fiber widely distributed in fruits, vegetables and other plants. Inulin is classified as a food ingredient (not as an additive) and is considered to be safe to eat. In fact, inulin is a significant part of the daily diet of most of the world's population.
|
