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you are visiting: home » products » Ron Ron » composition » milk thistle (Pag. 1) » milk thistle (Pag. 2)
Cardo M. - Pag. 2

Ron Ron:

Milk Thistle (Silybum marianum): ingred. of Ron Ron

Milk Thistle (Silybum marianum): ingredient of Ron RonIt acts as an antioxidant, with a check of the free-radical damage much greater than vitamin E. The silybin, which is in the Milk Thistle, stimulates the activity of the enzyme Super Oxide Dismutase (SOD), which acts as a scavenger of free radicals much more powerful than Vitamin E.
In the presence of silibinin, less glutathione, an enzyme that reduces oxidation, is used in the tissues, which results in a smaller decrease of gluthatione. Glutathione reduces the activity of free radicals, not only in the liver, but in the whole body. The milk thistle inhibits the enzyme lipoxigenase preventing the formation of leukotrienes, components responsible for inflammation.

Galactagogue, stimulates the production of breast milk in nursing mothers, relieves cramps and menstrual pain, cure the headaches associated with menstrual periods, balances female hormones (estrogen), softening effect in treating pleurisy, antiemorragico (known since antiquity for this property), depurative (cleanses the blood and liver), diuretic (facilitates the elimination of toxins through urine), febrifuge (dispels fever), antispasmodic (preveine muscle cramps).

The leaves have properties especially appetizing. Milk thistle is also used as a flavor component and aperitiva for the preparation of liqueurs. Stimulates appetite and aids digestion.

Precautions for use of milk thistle

May have a mild laxative effect due to the stimulation of the gallbladder, but this effect lasts only two or three days and then disappears.

In the kitchen

Milk Thistle (Silybum marianum): how to use it in the kitchenGrass to use in salads and as a cooked vegetable (it tastes similar to spinach), in the past it was often grown in gardens: the stems can be eaten and are tasty and nutritious, while the tender leaves can be tasted in salads. The flowering tops were previously boiled and eaten like asparagus tips.

Milk thistle is a true gift of nature because it is both food and medicine. In spring, the shoots can be boiled and eaten like cabbage and tender leaves can be added to salads. In autumn, the seeds are the favorite food for goldfinches and a medication important for men.

History and tradition

Considered a great stimulator of breast milk to be included in the diet for mothers. Was thought to have curative properties against snake bites. Worn around the neck protected from snake bites. The fruits were used to cure rabies.

Applied externally, was said to be beneficial in cases of cancer. The young and tender plant can be boiled and eaten in the spring as a blood purifier. The fruits were used for many years for a variety of conditions and diseases especially of the liver. However, the medicinal use of the plant, except as a simple bitter, was practically stopped at the beginning of the twentieth century.

Plinius, the Roman naturalist of the first century AD, stated that the plant were great to download the bile, thereby restoring the function of the liver. It was used by European mothers to increase their milk. The white spots on the leaves are drops of milk of the Virgin Mary falls while nursing the baby Jesus. Hence the name Marian.

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