Dandelions grow in every continent in the world, and are edible in their entirety. They are thought to have evolved about 30 million years ago and have been used for food and as a herb for almost all of recorded history.
Dandelion is well known for its use as a liver and gall-bladder tonic. It is a bitter herb, and works by stimulating the flow of bile to the gallbladder, and also by directly causing the contraction and release of stored bile. In this manner it reduces the accumulation of cholesterol and fat in the liver, and improves conditions such as hepatitis, gallstones and jaundice.
Perhaps dandelion’s most popular use is as a diuretic, being especially beneficial in reducing swelling caused by water retention. Unlike conventional diuretics there is no risk to losing potassium from the body as dandelion is very rich in this mineral. It also contains the vitamins A, B, C and D.
Due to Dandelion’s positive influence on fat metabolism and its ability to eliminate excess body fluids, it may be a useful addition to any weight control programme.
Dandelion is a very inexpensive herb and is available in pure juice from Salus Haus, in drops from A Vogel and in tea. Capsules are also available.
For further information contact Susan in Au Naturel, Payne’s Lane, Irishtown, Athlone on (090 ) 6487993.