Herbal lesson # 5 – Milk thistle your liver’s best friend. Make your own remedy.

Written by Lis Thorolvsen

A Greek botanist was the first to describe milk thistle’s healing properties, which is especially native to the Mediterranean region.  This natural remedy has been used since the first century to help maintain proper liver function and is mostly known as a detox liver remedy. Milk thistle is shown to decrease, or even reverse and or help the damage done to the liver caused by prescription medications, antibiotics, pollution and heavy metal.

The liver constantly works hard to help defend us from everyday toxins, acting like a filter and removing harmful substances from the body. Milk thistle works due to its ability to inhibit the factors responsible for liver damage while stimulating the production of new liver cells to replace old damaged ones.

Milk thistle is an antioxidant and an antioxidant is a molecule there inhibits a chemical reaction of free radicals leading to cell damage. Antioxidants terminate these reactions and antioxidant is mainly used for two different groups of substances, either man-made chemicals added to products to prevent oxidation and natural chemicals found in foods which have beneficial health effects.

The main component in the milk thistle is Silymarin which is used as a natural treatment for hepatitis, cirrhosis, fatty liver disease, jaundice and gallbladder disorders.

To use the milk thistle as a remedy,

  1. Eat the leaves of the plant in salad or steam them like spinach
  2. Crush the seeds to make a powder (used on top of yogurt for example)
  3. Make your own tincture

The most intense benefit will be from the crushed seeds as the whole seed is digested, while you need to be aware when making a tincture, that the alcohol in the tincture is not beneficial for your liver

  1. When the flower is still pink, cut off the head and leaves.
  2. Gentle steam the flower head in order soften the head to get the seeds out for drying in a warm ventilated area.
  3. When the seeds are dry, crush them with a mortar.
  4. Storage the crushed seeds in a sealed container and use with for example yogurt.
  5. If you choose to continue with the tincture use a 1 parts seed and 1 part high-proof flavorless alcohol like vodka. Let it sit for 24-30 hours, while you shake the bottle. After the 24 hours, strain the seeds in a fine clean cloth and change the liquid content into a dark colored bottle and stored in a cool place up to 2 years.

Have a super fantastic day, and please like and share if you find our articles interesting.

Our other blogs in herbal lesson:

Herbal lesson # 1 – Boost your immune system with Echinacea

Herbal lesson # 2 – Stevia the alternative to sugar

Herbal lessons # 3 – Ginseng the herb there fight against fatigue and support the body’s ability to handle stress

Herbal lesson # 4 – Garlic the natures antibiotics and simply a super food




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Copyright 2017 Captain Lis wellness blog

Originally posted 2017-02-06 10:59:22.

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