Categories
Positive thinking

What We See

Judging Others :
Though it is human to evaluate people we encounter based on first impressions, the conclusions we come to are seldom unaffected by our own fears and our own preconceptions. Additionally, our judgments are frequently incomplete. For example, wealth can seem like proof that an individual is spoiled, and poverty can be seen as a signifier of laziness—neither of which may be true. At the heart of the tendency to categorize and criticize, we often find insecurity. Overcoming our need to set ourselves apart from what we fear is a matter of understanding the root of judgment and then reaffirming our commitment to tolerance.

When we catch ourselves thinking or behaving judgmentally, we should ask ourselves where these judgments come from. Traits we hope we do not possess can instigate our criticism when we see them in others because passing judgment distances us from those traits. Once we regain our center, we can reinforce our open-mindedness by putting our feelings into words. To acknowledge to ourselves that we have judged, and that we have identified the root of our judgments, is the first step to a path of compassion. Recognizing that we limit our awareness by assessing others critically can make moving past our initial impressions much easier. Judgments seldom leave room for alternate possibilities.

Mother Teresa said, If you judge people, you don’t have time to love them. If we are quick to pass judgment on others, we forget that they, like us, are human beings. As we seldom know what roads people have traveled before a shared encounter or why they have come into our lives, we should always give those we meet the gift of an open heart. Doing so allows us to replace fear-based criticism with appreciation because we can then focus wholeheartedly on the spark of good that burns in all human souls.

Source:Daily Om

Categories
Herbs & Plants

Dandelion

[amazon_link asins=’B000UVY2NK,B00DGRHZ98′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’86a6b15d-f0ca-11e6-8f16-2fb9cf76bb47′]

Botanical Name: Taraxacum officinale (WEBER)
Family: Asteraceae
Kingdom:Plantae
Order: Asterales
Tribe: Cichorieae
Genus: Taraxacum

Common Names: The common name dandelion ( dan-di-ly-?n, from French dent-de-lion, meaning “lion’s tooth”) is given to members of the genus and, like other members of the Asteraceae family, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant

Habitat  : Dandelion is    native to temperate areas of the globe. Throughout most of the northern hemisphere, including Britain.  A very common weed of grassland and cultivated ground.

A dandelion is a short plant, usually with a yellow flower head and notched leaves. A dandelion flower head consists of many tiny flowers. The dandelion is native to Europe and Asia, and has spread to many other places. The dandelion is also known by its genera name Taraxacum. In Northern areas and places where the dandelion is not native, it reproduces asexually.

The Dandelion, though not occurring in the Southern Hemisphere, is at home in all parts of the north temperate zone, in pastures, meadows and on waste ground, and is so plentiful that farmers everywhere find it a troublesome weed, for though its flowers are more conspicuous in the earlier months of the summer, it may be found in bloom, and consequently also prolifically dispersing its seeds, almost throughout the year.

Plant Description:
Dandelion (Taraxacum) is a large genus of flowering plants in the family Asteraceae. They are tap-rooted biennial or perennial herbaceous plants, native to temperate areas of the Northern Hemisphere of the Old World. They are known as pests or weeds to the common person.

The genus is taxonomically very complex, with numerous macrospecies, and polyploidy is also common; over 250 species have been recorded in the British Isles alone (Richards 1972). Some botanists take a much narrower viewpoint, and only accept a total of about 60 species.

CLICK TO SEE THE PICTURES.>....(01).…...(1)..…....(2).…..(3)…….(4)...…….

The leaves are 5-25 cm long, simple and basal, entire or lobed, forming a rosette above the central taproot. As the leaves grow outward they push down the surrounding vegetation, such as grass in a lawn, killing the vegetation by cutting off the sunlight. A bright yellow flower head (which is open in the daytime but closes at night) is borne singly on a hollow stem (scape) which rises 4-30 cm above the leaves and exudes a milky sap (latex) when broken. A rosette may produce several flowering stems at a time. The flower head is 2-5 cm in diameter and consists entirely of ray florets.

Away from their native regions, they have become established in the Americas, Australia and New Zealand as weeds. They are now common plants throughout all temperate regions.

—From its thick tap root, dark brown, almost black on the outside though white and milky within, the long jagged leaves rise directly, radiating from it to form a rosette Iying close upon the ground, each leaf being grooved and constructed so that all the rain falling on it is conducted straight to the centre of the rosette and thus to the root which is, therefore, always kept well watered. The maximum amount of water is in this manner directed towards the proper region for utilization by the root, which but for this arrangement would not obtain sufficient moisture, the leaves being spread too close to the ground for the water to penetrate.

The leaves are shiny and without hairs, the margin of each leaf cut into great jagged teeth, either upright or pointing somewhat backwards, and these teeth are themselves cut here and there into lesser teeth. It is this somewhat fanciful resemblance to the canine teeth of a lion that (it is generally assumed) gives the plant its most familiar name of Dandelion, which is a corruption of the French Dent de Lion, an equivalent of this name being found not only in its former specific Latin name Dens leonis and in the Greek name for the genus to which Linnaeus assigned it, Leontodon, but also in nearly all the languages of Europe.

There are many varieties of Dandelion leaves; some are deeply cut into segments, in others the segments or lobes form a much less conspicuous feature, and are sometimes almost entire.
The shining, purplish flower-stalks rise straight from the root, are leafless, smooth and hollow and bear single heads of flowers. On picking the flowers, a bitter, milky juice exudes from the broken edges of the stem, which is present throughout the plant, and which when it comes into contact with the hand, turns to a brown stain that is rather difficult to remove.

Flower Forms Dandelion clock :
The flower matures into a globe of fine filaments that are usually distributed by wind, carrying away the seed-containing achenes. This globe (receptacle) is called the “dandelion clock,” and blowing it apart is a popular activity for children worldwide. In German it’s called a Pusteblume, translated as “blow flower.” The number of blows required to completely rid the clock of its seeds is deemed to be dependent on the time of day.

Seeds:
The flower head is surrounded by bracts (sometimes mistakenly called sepals) in two series. The inner bracts are erect until the seeds mature, then flex down to allow the seeds to disperse; the outer bracts are always reflexed downward. Some species drop the “parachute” (called a pappus, modified sepals) from the achenes. Between the pappus and the achene, there is a stalk called a beak, which elongates as the fruit matures. The beak breaks off from the achene quite easily.

General Uses:
Dandelions are used as food plants by the larvae of some species of Lepidoptera.Small birds are very fond of the seeds of the Dandelion and pigs devour the whole plant greedily. Goats will eat it, but sheep and cattle do not care for it, though it is said to increase the milk of cows when eaten by them. Horses refuse to touch this plant, not appreciating its bitter juice. It is valuable food for rabbits and may be given them from April to September forming excellent food in spring and at breeding seasons in particular.

The young leaves of the Dandelion make an agreeable and wholesome addition to spring salads and are often eaten on the Continent, especially in France. The full-grown leaves should not be taken, being too bitter, but the young leaves, especially if blanched, make an excellent salad, either alone or in combination with other plants, lettuce, shallot tops or chives.

Young Dandelion leaves make delicious sandwiches, the tender leaves being laid between slices of bread and butter and sprinkled with salt. The addition of a little lemon-juice and pepper varies the flavour. The leaves should always be torn to pieces, rather than cut, in order to keep the flavour.

The young leaves may also be boiled as a vegetable, spinach fashion, thoroughly drained, sprinkled with pepper and salt, moistened with soup or butter and served very hot. If considered a little too bitter, use half spinach, but the Dandelion must be partly cooked first in this case, as it takes longer than spinach. As a variation, some grated nutmeg or garlic, a teaspoonful of chopped onion or grated lemon peel can be added to the greens when they are cooked. A simple vegetable soup may also be made with Dandelions.

The dried Dandelion leaves are also employed as an ingredient in many digestive or diet drinks and herb beers. Dandelion Beer is a rustic fermented drink common in many parts of the country and made also in Canada. Workmen in the furnaces and potteries of the industrial towns of the Midlands have frequent resource to many of the tonic Herb Beers, finding them cheaper and less intoxicating than ordinary beer, and Dandelion stout ranks as a favourite. An agreeable and wholesome fermented drink is made from Dandelions, Nettles and Yellow Dock.

The roasted roots are largely used to form Dandelion Coffee, being first thoroughly cleaned, then dried by artificial heat, and slightly roasted till they are the tint of coffee, when they are ground ready for use. The roots are taken up in the autumn, being then most fitted for this purpose. The prepared powder is said to be almost indistinguishable from real coffee, and is claimed to be an improvement to inferior coffee, which is often an adulterated product. Of late years, Dandelion Coffee has come more into use in this country, being obtainable at most vegetarian restaurants and stores. Formerly it used occasionally to be given for medicinal purposes, generally mixed with true coffee to give it a better flavour. The ground root was sometimes mixed with chocolate for a similar purpose. Dandelion Coffee is a natural beverage without any of the injurious effects that ordinary tea and coffee have on the nerves and digestive organs. It exercises a stimulating influence over the whole system, helping the liver and kidneys to do their work and keeping the bowels in a healthy condition, so that it offers great advantages to dyspeptics and does not cause wakefulness.

Chemical Constituents:-The chief constituents of Dandelion root are Taraxacin, acrystalline, bitter substance, of which the yield varies in roots collected at different seasons, and Taraxacerin, an acrid resin, with Inulin (a sort of sugar which replaces starch in many of the Dandelion family, Compositae), gluten, gum and potash. The root contains no starch, but early in the year contains much uncrystallizable sugar and laevulin, which differs from Inulin in being soluble in cold water. This diminishes in quantity during the summer and becomes Inulin in the autumn. The root may contain as much as 24 per cent. In the fresh root, the Inulin is present in the cell-sap, but in the dry root it occurs as an amorphodus, transparent solid, which is only slightly soluble in cold water, but soluble in hot water.

Patrs Used In Medicine:—The root, fresh and dried, the young tops. All parts of the plant contain a somewhat bitter, milky juice (latex), but the juice of the root being still more powerful is the part of the plant most used for medicinal purposes.

Medicinal   Uses:-Diuretic, tonic and slightly aperient. It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders.

Dandelion is not only official but is used in many patent medicines. Not being poisonous, quite big doses of its preparations may be taken. Its beneficial action is best obtained when combined with other agents.

The tincture made from the tops may be taken in doses of 10 to 15 drops in a spoonful of water, three times daily.

It is said that its use for liver complaints was assigned to the plant largely on the doctrine of signatures, because of its bright yellow flowers of a bilious hue.

In the hepatic complaints of persons long resident in warm climates, Dandelion is said to afford very marked relief. A broth of Dandelion roots, sliced and stewed in boiling water with some leaves of Sorrel and the yolk of an egg, taken daily for some months, has been known to cure seemingly intractable cases of chronic liver congestion.

A strong decoction is found serviceable in stone and gravel: the decoction may be made by boiling 1 pint of the sliced root in 20 parts of water for 15 minutes, straining this when cold and sweetening with brown sugar or honey. A small teacupful may be taken once or twice a day.

Dandelion is used as a bitter tonic in atonic dyspepsia, and as a mild laxative in habitual constipation. When the stomach is irritated and where active treatment would be injurious, the decoction or extract of Dandelion administered three or four times a day, will often prove a valuable remedy. It has a good effect in increasing the appetite and promoting digestion.

Dandelion combined with other active remedies has been used in cases of dropsy and for induration of the liver, and also on the Continent for phthisis and some cutaneous diseases. A decoction of 2 OZ. of the herb or root in 1 quart of water, boiled down to a pint, is taken in doses of one wineglassful every three hours for scurvy, scrofula, eczema and all eruptions on the surface of the body.

Known Hazards : This plant has been mentioned in various books on poisonous plants but any possible toxins will be of very low concentration and toxicity. There are reports that some people have suffered dermatitis as a result of touching the plant, this is probably caused by the latex in the leaves and stems.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Help taken from :en.wikipedia.org, www. botanical.com and Herbs That Heals

http://www.herbnet.com/Herb%20Uses_DE.htm

http://www.pfaf.org/user/Plant.aspx?LatinName=Taraxacum+officinale

Enhanced by Zemanta
Categories
Ailmemts & Remedies

Lactose Intolerance

[amazon_link asins=’B001G7QGCM,B000052XB5,B0013OUODA,B003VSTRY8,B072BMTH3B,B019ALCAR0,B00U2QEXRI,B00EXPSLK4′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’54467779-9788-11e7-b2c3-578dd27925f6′]

Definition
Lactose intolerance is the inability to digest significant quantities of lactose. Lactose is a sugar found in milk and other dairy products like ice cream,milk shake,chocolate,cheese etc.

People sometimes confuse lactose intolerance with cow  as milk intolerance because the symptoms are often the same. However, lactose intolerance and cow’s milk intolerance are not related. Being intolerant to cow  as milk is an allergic reaction triggered by the immune system. Lactose intolerance is a problem caused by the digestive system.

CLICK & SEE
Causes
Lactose intolerance is caused by an inadequate amount of the digestive enzyme lactase. Lactase breaks down the sugar lactose into sugars the blood stream can more easily absorb. Without enough lactase to digest the lactose eaten, lactose ferments in the colon (large intestine) and causes symptoms.Lactose intolerance is caused by a shortage of the enzyme lactase, which is produced by the cells that line the small intestine. Lactase breaks down milk sugar into two simpler forms of sugar called glucose and galactose, which are then absorbed into the bloodstream. Not all people deficient in lactase have the symptoms commonly associated with lactose intolerance, but those who do are said to have lactose intolerance.

Some people are born with the inability to make the enzyme lactase. Others develop the intolerance over time.

Causes of lactose intolerance include:
Some causes of lactose intolerance are well known. Primary lactase deficiency is a condition that develops over time. After about age 2 the body begins to produce less lactase, though most people will not notice symptoms until they are much older.

Secondary lactase deficiency occurs when injury to the small intestine or certain digestive diseases reduce the amount of lactase a person produces. These diseases include celiac disease, inflammatory bowel disease, and Crohn’s disease.

Researchers have identified a genetic link for lactose intolerance. Some people are born with a likelihood of developing primary lactase deficiency because it has been passed to them genetically (inherited from their parents). This discovery may be useful in developing a diagnostic test to identify people with the condition.

Other common causes are:
Aging (lactase decreases as people age)
Gastroenteritis (or infection in the intestinal tract)
Nontropical and tropical sprue
Cystic fibrosis
Ulcerative colitis
Immunoglobulin deficiencies

Risk Factors
A risk factor is something that increases your chance of getting a disease or condition.

Race: Black, Asian, or Native American
Ethnicity: Mediterranean or Jewish

Symptoms:
Symptoms of lactose intolerance generally begin within two hours of consuming milk or other dairy products. The severity of symptoms depends on how much lactase your body produces and how much lactose you eat.
People who do not have enough lactase to digest the amount of lactose they consume may feel very uncomfortable when they digest milk products. Common symptoms, which range from mild to severe, include nausea, cramps, bloating, gas, and diarrhea.. The severity of symptoms depends on many factors, including the amount of lactose a person can tolerate and a person’s age, ethnicity, and digestion rate.

.
Symptoms include:
Nausea
Cramping
Bloating
Abdominal rumbling sounds
Gas
Diarrhea
Loose stools

Diagnosis:
Lactose intolerance can be hard to diagnose based on symptoms alone. People sometimes think they suffer from lactose intolerance because they have the symptoms associated with the disorder, not knowing other conditions such as irritable bowel syndrome can cause similar symptoms. A doctor can use tests to diagnose lactose intolerance but may first recommend eliminating cow’s milk from the diet to see if the symptoms go away.

The doctor will ask about your symptoms and medical history and perform a physical exam. Often the doctor will recommend a two-week trial period of eating no milk or milk products. If symptoms subside, you will be asked to consume milk products again. If milk causes symptoms to recur, you will be diagnosed with lactose intolerance.

Your doctor may also order some tests, which may include:

Lactose Tolerance Test   measures the amount of glucose (simple sugar that is created from lactose) absorbed two hours after drinking a high-lactose liquid. This tells how well the body is digesting lactose.

Hydrogen Breath Test   measures how much hydrogen is exhaled after drinking a high-lactose liquid

Stool Acidity Test (for infants and small children)   measures lactic acid in the stool

Biopsy of the Small Intestine   removing and testing a sample of tissue to confirm lactase deficiency (only performed in rare cases)

Treatment:
Lactose intolerance is easy to treat. No treatment can improve the body’s ability to produce lactase, but symptoms can be controlled through diet.
Young children and infants with lactase deficiency should not consume lactose-containing formulas or foods until they are able to tolerate lactose digestion. Most older children and adults do not have to avoid lactose completely, but people differ in the amounts and types of foods they can handle. For example, one person may have symptoms after drinking a small glass of milk, while another can drink one glass but not two. Others may be able to manage ice cream and aged cheeses, such as cheddar and Swiss, but not other dairy products. People can also tolerate more lactose by having smaller amounts of it at one time. The level of dietary control needed with lactose intolerance depends on how much lactose a person’s body can handle.

For those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain it, the lactase enzyme is available without a prescription to help people digest foods that contain lactose. The tablets are taken with the first bite of dairy food. Lactase enzyme is also available as a liquid. Adding a few drops of the enzyme makes lactose more digestible for people with lactose intolerance.

Lactose-reduced milk and other products are available at most supermarkets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time, or longer if it is super-pasteurized.


Currently there is no way to increase the body’s production of lactase, so treatment focuses on managing symptoms.

Treatments include:

Dietary Changes
And Dietary changes include:
Keep a food diary of what you eat and what the reaction is. Discuss the findings with your doctor or a dietitian.
Make gradual changes to your diet and record the results.
Try eating a smaller portion before giving up on a dairy product. Dairy products made from milk include:
Ice cream
Sherbet
Cream
Butter
Cheese
Yogurt
Aged cheese and yogurt may be easier to tolerate than other dairy products.
Try milk that is modified so it contains less lactose.
Ask a dietitian for help choosing substitutes for dairy products or recommending supplements to ensure that you eat enough calcium.
Non-dairy foods rich in calcium include:
Salmon
Sardines
Oysters
Collard greens
Broccoli
Read product labels because other foods containing lactose include:
Breads
Baked goods
Processed cereals
Instant potatoes and soups
Margarine
Non-kosher lunchmeats
Salad dressings
Candies
Pancake mixes
Frozen dinners
Other words that indicate lactose are:
Whey
Curds
Dry milk solids
Nonfat dry milk
Milk by-products

.
Be aware that some medications may contain small amounts of lactose.

Medications
The doctor may recommend lactase enzymes if you can tolerate only small quantities of lactose. The enzyme supplements come in liquid and chewable form. A few drops of the liquid added to milk allowed to sit overnight can decrease the amount of lactose in the milk by 70-90%. Tablets are chewed or swallowed prior to eating foods that contain lactose.

Ayurvedic answers to lactose intolerance

Can Homeopathy cure lactose intolerance

Prevention
There are no guidelines for preventing lactose intolerance.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.

RESOURCES:
http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/index.htm and
http://www.beliefnet.com/healthandhealing/getcontent.aspx?cid=11717

Reblog this post [with Zemanta]
Categories
News on Health & Science

Medical magic: Scientists try to regrow fingers

Researchers are trying to find ways to regrow fingers and someday, even limbs with tricks that sound like magic spells from a Harry Potter novel.

There is the guy who sliced off a fingertip but grew it back, after he treated the wound with an extract of pig bladder. And the scientists who grow extra arms on salamanders. And the laboratory mice with the eerie ability to heal themselves.

CLICK & SEE

This summer, scientists are planning to see whether the powdered pig extract can help injured soldiers regrow parts of their fingers. And a large federally funded project is trying to unlock the secrets of how some ani-mals regrow body parts so well, with hopes of applying the lessons to humans.

The implications for regrowing fingers go beyond the cosmetic. People who are missing all or most of their fingers, as from an explosion or a fire, often can’t pick things up, brush their teeth or button a button. If they could grow even a small stub, it could make a huge difference in their lives.

And the lessons learnt from studying regrowth of fingers and limbs could aid the larger field of regenerative medicine, perhaps someday helping people replace damaged parts of their hearts and spinal cords, and heal wounds and burns with new skin instead of scar tissue.

But that’s in the future. For now, consider the situation of Lee Spievack, a hobby-store salesman in Cincinnati, as he regarded his severed right middle finger one evening in August 2005.

He had been helping a customer with an engine on a model airplane behind the shop when the propellor sliced off the tip of his finger. The missing piece, about one centimetre long, was never found.

An emergency room doctor wrapped up the rest of his finger and sent him to a hand surgeon, who recommended a skin graft. What was gone, it appeared, was gone forever.

Spievack did have a major advantage a brother, Alan, a former Harvard surgeon who’d founded a company called ACell Inc, that makes an extract of pig bladder for promoting healing and tissue regeneration.

It helps horses regrow ligaments, for example, and the federal government has given clearance to market it for use in people. Similar formulations have been used in many people to do things like treat ulcers and other wounds and help make cartilage.

Lee Spievack took his brother’s advice to forget about a skin graft and try the pig powder. Soon a shipment of the stuff arrived and Lee Spievack started applying it every two days. Within four weeks his finger had regained its original length, he says, and in four months “it looked like my normal finger.”

Source:The Times Of India

Categories
Ailmemts & Remedies

Fibrocystic Breasts

[amazon_link asins=’B005MKP9OK,B004W6W0QA,B00UE595P2,B015HW7W74,B01DE3H95S,B002D9PCKY,B0040SYISS,B00CQ7U18G,1552128849′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’c75d58d8-04d8-11e7-8455-77da85f16a74′]

Most doctors no longer call the pain and lumpiness of fibrocystic breasts a disease because this condition affects virtually half of all women under age 50. Selected supplements and a shift in diet may help diminish the symptoms of this disorder.

click  & see

Symptoms
Breast lumps or nodules that may be tender or not painful at all.
An increase in the size of lumps or in breast discomfort a week or so before a menstrual period.

When to Call Your Doctor
If a new lump develops, especially if you have not always had lumpy breasts.
If a lump grows larger, hardens, or does not diminish after your menstrual period ends.
If you have any discharge from either nipple.
If your breast pain is severe.
Reminder: If you have a medical condition, talk to your doctor before taking supplements.
What It Is
Such premenstrual changes have long been labeled fibrocystic breast disease. But this condition is not a disease, and it doesn’t increase your risk of breast cancer (though having lumpy breasts may make identifying a cancerous growth more difficult if one develops). Normal lumps can usually be distinguished from cancerous ones because they move freely in the breast, changing with the menstrual cycle.

What Causes It
Fibrocystic changes in the breast are linked to the rise and fall of hormones associated with the menstrual cycle. Women who produce a particularly high level of estrogen in conjunction with a low level of progesterone after ovulation may suffer more. This combination can cause the body to produce too much prolactin, a hormone that triggers milk production in new mothers but increases breast tenderness in women who are not breast-feeding. Many experts think caffeine stimulates the growth of lumps or fluid-filled breast cysts (and some women showed improvement when they eliminate caffeine), but other researchers maintain there’s no firm evidence of any connection between caffeine and breast tenderness.

How Supplements Can Help
All the supplements listed can be used together and as needed; you should see improvement in a month or two. Many women report relief from breast pain after taking vitamin E. Just how it works is unknown, but some experts believe this vitamin blocks the changes in breast tissue possibly caused by caffeine.

What Else You Can Do
Eliminate caffeine and see if that helps. Besides coffee and tea, caffeine is found in chocolate, colas, and some over-the-counter medications. Be patient: Six months may pass before you notice any improvement.
Wear a bra with good support when your breasts are tender.

Supplement Recommendations
Vitamin E
Chasteberry
Essential Fatty Acids
Magnesium
Vitamin B6

Vitamin E
Dosage: 400 IU twice a day.
Comments: Check with your doctor if taking anticoagulant drugs.

Chasteberry
Dosage: 225 mg standardized extract each morning.
Comments: Also called vitex. Should contain 0.5% agnuside.

Essential Fatty Acids
Dosage: 1,000 mg evening primrose oil 3 times a day; 1 tbsp. (14 grams) flaxseed oil a day.
Comments: Or use 1,000 mg borage oil once a day for primrose oil.

Magnesium
Dosage: 600 mg a day.
Comments: Take with food; reduce dose if diarrhea develops.

Vitamin B6
Dosage: 100 mg twice a day for 1 week.
Comments: Take this amount only the week before menstruation; this dose can cause nerve damage if taken daily over the long term.

Source:Your Guide to Vitamins, Minerals, and Herbs(Reader’s Digest)

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.

css.php