Milk Thistle - A Liver Tonic

Milk Thistle (Silybum marianum) belongs to the family Asteraceae of the phylum Anthophyta. It is an annual or biennial prickly herb, which can attain a height of 4 to 8 feet and is quite an invasive weed. It has been used for over 2,000 years for the medicinal treatment of a variety of ailments. It has been extremely popular in Europe as a tonic for the liver, one of the largest organs in the human body. The liver plays a critical role in maintaining good health.

Milk Thistle contains a flavanoid called silymarin, which has been shown to have a direct effect on liver cells. Numerous researches show that milk thistle enhances overall liver function, as well as stimulates the production of new liver cells. It also boosts the level of glutathione, the powerful antioxidant that is present in highest concentration in the liver.

As the name of this herb shows, it is an excellent promoter of milk secretions and is safe to be used by all breast feeding mothers. It is also claimed to increase the production and flow of bile from the liver and gall bladder and can also be used for gall bladder problems.

Use of Milk Thistle has the following benefits:

1. Rejuvenates the liver.
2. Increases the secretion and flow of bile used for the digestion of fats.
3. Good for people suffering from cirrhosis of the liver, hepatitis, and from poor liver functions.
4. It is also recommended for smokers and people exposed to pollutants at the work place.
5. It can also be used against mushroom poisoning.

Even if you do not have liver disease, milk thistle can work as a tonic to improve liver health and remove toxins from your body. Your liver is under assault ever day by the environmental pollutants of the modern age. The seeds of this plant are supposed to have highest concentration of silymarin. You can buy milk thistle capsules from health food stores and follow the instructions or you can also make an infusion: pour a cup of boiling water onto 1 teaspoonful of the dried herb and leave to infuse for 10 to 15 minutes. This should be drunk 3 times a day or as needed.

If you like gardening, you can grow your own milk thistle in the garden. Young leaves of this herb can be used in salads, although they contain only traces of silymarin. However I will not advice you to grow them in your garden. In addition to the medicinal values, its seeds can be roasted, ground and used as a substitute for coffee.

Keep in touch with your physician and let him or her know what kind of herbs you intend to use. He or she can be your best guide, as they have an overall picture of your health.

Think green, go green and be healthy.

Vitamin D Connection

Modern research brings Vitamin D as a focus for health and encourages taking it in higher dosage than it is usually taken. Vitamin D is a unique, fat soluble vitamin and not a stranger. It is produced by your own body as you are exposed to the sun. The amount depends on the time of day, season, latitude and skin pigmentation (darker skins make less D).

Only a few foods supply vitamin D. Whole milk is fortified with Vitamin-D and contains 100 IU(International Units) per cup.

The latest research reveals that at a certain dosage, Vitamin D works at molecular level in turning on/off of the genes and producing antibiotics in the cell. Most recent surveys indicate that many people are deficient in Vitamin D, especially those who are over 60, live in northern states, and have darker skins. In North America, Vitamin D levels in blood drop drastically during winter months. Many young people have low blood levels of D according to some recent surveys. Obesity and some cancers develop in individuals with reduced blood levels of Vitamin D.

Recent studies indicate that people taking D supplements daily usually 400 to 800 IU had a 7% reduction in total mortality rate. Some experts like Dr. Edward Giovannucci of Harvard and Dr. Bruce Hollis of the Medical University of South Carolina, recommend screening for Vitamin D. Dr. Hollis says “ Everyone needs to know his or her level of 25-hydroxy Vitamin D” because of its potentially protective effect against chronic diseases. The amount of D in a multivitamin (usually 400 IU) and /or from exposure to the sun for short periods may not be enough to reach desirable levels. We all differ from person to person in our abilities to make and utilize D. Therefore it is important to be tested clinically.

The blood levels of 30-40 ng/ml of 25-hydoxyvitamin D are desirable. However, many people specially over 60 and during winter, have levels of 20 ng/ml or below .There is serious debate, however, even on the optimal blood levels. Dr. Hollis believes that at least 50-60 ng/ml is a better goal.

So, let us increase awareness of our Vitamin D levels. Check with your physicians and raise your optimal health with knowledge.

Cinnamon - A Healthy and Tasty Herb

Cinnamon grown mostly in southern Asia is a tree which can attain a height of up to 30 feet. It belongs to the plant family Lauraceae of phylum Anthophyta. Collectors strip the aromatic bark from young branches no more than three years old. Its bark is used in cooking and medicine. Ancient Chinese herbalists mention it as early as 2700 B.C. as a treatment for fever, diarrhea and menstrual problems. Ancient Ayurvedic herbalists in India have used it for several similar problems. Cinnamon was among the spices whose trade funded the glore of Venice. Earlier in civilization, Egyptians used it for embalming (cinnamon has antibacterial and antifungal properties) and Rome imported vast quantities of it, oddly enough to flavor wine not food. Using cinnamon as a cooking spice became common during the Middle Ages, when it also gained a reputation as a digestive, an aphrodisiac, and a cold remedy. Having cinnamon in the house was a status of medieval European elites. Nowadays, cinnamon is used commonly to flavor desserts, as well as a companion to coffee and tea.

There are close to a hundred varieties of Cinnamon Vernum. However, two varieties of cinnamon are most common in the markets, one from Ceylon (Cinnamomum zelaynicum) and the other from China (Cinnamomum aromaticum). Ceylon is now known as Sri Lanka. Ceylonese Cinnamon is also referred as “True Cinnamon” and the other variety is referred as “Cassia”. Cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in the local markets.

Modern herbalists recommend cinnamon to relieve nausea, vomiting, diarrhea, and indigestion, and as a flavoring agent for bitter-tasting healing herbs preparations. It has the ability to kill many decay and disease-causing bacteria, fungi and suppress multiplication of viruses. Try sprinkling some on minor cuts and scrapes after they have been thoroughly washed. It is known to suppress completely the cause of urinary tract infections (Escheria coli bacteria) and is also effective against infections caused by the fungus Candida albicans. Cinnamon is also claimed to break down fats in the digestive system possibly by boosting the activity of some digestive enzymes.

Many researches suggest cinnamon’s role in reducing blood pressure and making it especially beneficial for people with type-2 diabetes. It may help type-2 diabetes people improve their ability to respond to insulin, thus normalizing blood sugar levels. Even the lowest amount of cinnamon, 1g per day (approximately ¼ to ½ teaspoon) produces an approximate 20% drop in blood sugar; cholesterol and triglycerides levels are lowered as well.

In a study at Copenhagen University, patients given half a teaspoon of Cinnamon powder with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within a month. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. Cinnamon’s ability to lower the release of arachidonic acid from platelet membranes puts it in the category of “anti-inflammatory” food that can be helpful in lessening inflammation.

Some studies show that smelling cinnamon boosts cognitive function and memory. In 2004, Dr. P. Zolladz reported at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, Florida that having cinnamon-flavored chewing gum or just smelling cinnamon enhanced study participants cognitive processing. To add some more to its laurels, Cinnamon is a great source of manganese, fiber, iron and calcium.

Cinnamon’s unique healing abilities come from 3 basic types of compounds in the essential oils found in its bark. These oils contain active compounds called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

In short, cinnamon has many health benefits. It has shown promise in the treatment of diabetes, arthritis, high cholesterol, memory function, and even in the cure of leukemia and lymphoma.

What an amazing way to treat yourself without the side effects with the spices and food which have always been there in your kitchen and pantry. I wish we would do more research on this aspect of medicine to give better and healthier treatment to patients at a much cheaper rate than our usual back-breaking cost of medication.

Introduction

I am a biologist and have been an academician over a period of 40 years  teaching and researching in the biological sciences. Over the years, I have been interested in alternative medicine, especially the herbal treatment of common ailments and more recently homeopathy. Due to my keen interest, I have been reading in these fields over many years. Lately, I have had a strong desire to utilize my experience into writing articles on the use of herbs in health care and make it available to my family, friends and community. I think the best way to do this is through my own blog so that it is available to all. My son, Asad Jafri, has been very helpful in this regard and he himself is a great fan of herbs and their use in health care. We exchange lots of ideas and learn from each other.

For thousands of years around the world, herbs have been used to maintain health and cure common ailments much cheaper than allopathic medicine as well as without side effects. Modern research has proven health-benefiting properties of herbs when used properly. I encourage use of alternative medicine in daily life to maintain our health. It is a good idea to keep in touch with your Physician and keep him or her informed about what you are using. Here is a sample of herbal cures that you will find in my future articles:

Ginger

Reduces arthritis symptoms, eliminates nausea, remedy for various types of upset stomach.

Garlic

Helps to lower blood pressure and blood lipids helps fight infections, excellent digestive aid.

Milk Thistle

Rejuvenates the liver, increase production of bile

Turmeric

Helps prevent gall bladder disease, relieves symptoms of arthritis, may prevent cancer.

Dandelion

Helps in water and salt balance, decrease high blood pressure, protects against liver and gallbladder ailments.


I plan to post articles on various healthful herbs quite often. Please read it at your pleasure and make comments as you wish. 

Ali M. Jafri, Ph.D.