Healthy Tips

Simple and Inexpensive Trick to Cure a Common Cold

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Each year Americans catch more than one billion colds, making the cold virus the most common infectious disease in the United States.It causes more school absences and missed work than any other illness, and it’s the number one reason people visit their physicians — even though most physicians have little to offer in the form of treatment.


Colds are actually triggered by a virus and not by bacteria, which means antibiotic will be absolutely useless.

It  is important you know how  we get colds in the first place.:-

The most common way cold viruses are spread is not from being around coughing or sneezing, or walking barefoot in the rain, but rather from hand-to-hand contact. For instance, someone with a cold blows their nose then shakes your hand or touches surfaces that you also touch.

Cold viruses can live on pens, computer keyboards, coffee mugs and other objects for hours, so it’s easy to come into contact with such viruses during daily life.

However, the key to remember is that just being exposed to a cold virus does not have to mean that you’ll catch a cold. If your immune system is operating at its peak, it should actually be quite easy for you to fend off the virus without ever getting sick.

If your immune system is impaired, on the other hand, it’s akin to having an open-door policy for viruses; they’ll easily take hold in your body. So the simple and short answer is, you catch a cold due to impairment in your immune system.

There are many ways this can result, but the more common contributing factors are:

1.Eating too much sugar and too many grains
2.Not getting enough rest
3.Using insufficient strategies to address emotional stressors in your life
4.Vitamin D deficiency, (as discussed below)
5.Any combination of the above

Vitamin D Deficiency: Another Reason You May “Catch” a Cold

It’s estimated that the average U.S. adult typically has two to four colds each year, while children may have up to 12! One reason for the widespread prevalence may be that vitamin D deficiency is incredibly common in the United States, especially during the winter months when cold (and flu) viruses are at their peak.

Research has confirmed that “catching” colds and flu may actually be a symptom of an underlying vitamin D deficiency. Less than optimal vitamin D levels will significantly impair your immune response and make you far more susceptible to contracting colds, influenza, and other respiratory infections.

In the largest and most nationally representative study of its kind to date, involving about 19,000 Americans, people with the lowest vitamin D levels reported having significantly more recent colds or cases of the flu — and the risk was even greater for those with chronic respiratory disorders like asthma.

At least five additional studies also show an inverse association between lower respiratory tract infections and vitamin D levels. But the research is very clear, the higher your vitamin D level, the lower your risk of contracting colds, flu, and other respiratory tract infections.

How Long Do Colds Last … and How Can You Make Your Cold Go Away Faster?

Most uncomplicated colds last between eight and nine days, but about 25 percent last two weeks, and 5-10 percent last three weeks. Even the most stubborn colds will typically resolve in a few weeks’ time; this is actually one of the ways you can distinguish a cold from allergies.

A cold will last, at most, a few weeks, but allergy symptoms can last all season.

How quickly you bounce back is typically defined by you and your collective lifestyle habits — and this does not mean popping over-the-counter cough and cold remedies or fever reducers. In fact, as long as your temperature remains below 102 degrees Fahrenheit (38.9 degrees Celsius) there is no need to lower it.

Cold viruses do not reproduce at higher body temperatures, so a slight fever should help you get rid of the virus quicker and help you to feel better much sooner.

You should avoid taking over-the-counter pain-relief medications as well, as a study showed that people who take aspirin and Tylenol (acetaminophen) suppress their body’s ability to produce antibodies to destroy the cold virus. Aspirin has even been linked to lung complications including pulmonary edema, an abnormal build up of fluid in your lungs, when taken in excess.

You should only use these medications when absolutely necessary, such as if you have a temperature greater than 105 degrees F (40.5 degrees C), severe muscle aches or weakness.

HYDROGEN PEROXIDE (H2O2): A Simple Trick to Beat a Cold:-
Many patients at Dr.Mercola,s Natural Health Center have had remarkable results in curing colds and flu within 12 to 14 hours when administering a few drops of 3 percent hydrogen peroxide (H2O2) into each ear. You will hear some bubbling, which is completely normal, and possibly feel a slight stinging sensation.

Wait until the bubbling and stinging subside (usually 5 to 10 minutes), then drain onto a tissue and repeat with the other ear. A bottle of hydrogen peroxide in 3 percent solution is available at any drug store for a couple of dollars or less. It is simply amazing how many people respond to this simple, inexpensive treatment.

Dietary Strategies to Kick a Cold:-
If you feel yourself coming down with a cold or flu, this is NOT the time to be eating ANY sugar, artificial sweeteners or processed foods. Sugar is particularly damaging to your immune system — which needs to be ramped up, not suppressed, in order to combat an emerging infection.

So if you are fighting a cold, you’ll want to avoid all sugar like the plague, and this includes sugar in the form of fruit juice and even grains (which break down as sugar in your body).

Ideally, you must address nutrition, sleep, exercise and stress issues the moment you first feel yourself getting a bug. This is when immune-enhancing strategies will be most effective.

So when you’re coming down with a cold, it’s time to address ALL of the contributing factors immediately, which includes tweaking your diet in favor of foods that will strengthen your immune response. Good choices include:

•Raw, grass-fed organic milk, and/or high-quality whey protein
•Fermented foods such as raw kefir, kimchee, miso, pickles, sauerkraut, etc, which are rich in probiotics, or good bacteria. Scientific research shows that 80 percent of your immune system resides inside your digestive tract, so eating probiotic-rich foods, or taking a high-quality probiotic, will help support your immune system health.
•Raw, organic eggs from free-ranging, preferably local, chickens
•Grass-fed beef
•Coconuts and coconut oil
•Animal-based omega-3 fats, such as krill oil
•Locally grown fruits and vegetables, appropriate for your nutritional type
•Mushrooms, especially Reishi, Shiitake, and Maitake, which contain beta glucans (which have immune-enhancing properties)
•Garlic, a potent antimicrobial that kills bacteria, viruses and fungi. Ideally this should be in fresh form, eaten raw and crushed with a spoon just before eating.
•Herbs and spices with high ORAC scores: Turmeric, oregano, cinnamon, cloves (for more on ORAC, visit
•Make sure you are drinking plenty of fresh, pure water. Water is essential for the optimal function of every system in your body and will help with nose stuffiness and loosening secretions. You should drink enough water so that your urine is a light, pale yellow.
And what about the old wives’ tale of chicken soup for your cold?

Chicken soup can help reduce your symptoms. Chicken contains a natural amino acid called cysteine, which can thin the mucus in your lungs and make it less sticky so you can expel it more easily.

Processed, canned soups won’t work as well as the homemade version, however.

For best results, make up a fresh batch yourself (or ask a friend or family member to do so) and make the soup hot and spicy with plenty of pepper. The spices will trigger a sudden release of watery fluids in your mouth, throat, and lungs, which will help thin down the respiratory mucus so it’s easier to cough up and expel.

Three Cold-Busting Lifestyle Strategies are:

-1.High-Quality Sleep, and Plenty of It

2.Regular Exercise

3.Controlling Emotional Stress

Supplements can be beneficial for colds, but they should be used only as an adjunct to the lifestyle :-

Some of the more helpful options for cold (and flu) — above and beyond vitamin D — are:-

•Vitamin C: A very potent antioxidant; use a natural form such as acerola, which contains associated micronutrients. You can take several grams every hour till you are better unless you start developing loose stools.

Oregano Oil: The higher the carvacrol concentration, the more effective it is. Carvacrol is the most active antimicrobial agent in oregano oil.

•Propolis: A bee resin and one of the most broad-spectrum antimicrobial compounds in the world; propolis is also the richest source of caffeic acid and apigenin, two very important compounds that aid in immune response and even fight cancer.

•A tea made from a combination of elderflower, yarrow, boneset, linden, peppermint and ginger; drink it hot and often for combating a cold or flu. It causes you to sweat, which is helpful for eradicating a virus from your system.
•Olive leaf extract: Ancient Egyptians and Mediterranean cultures used it for a variety of health-promoting uses and it is widely known as a natural, non-toxic immune system builder.

When Should You Call Your Physician?
Sinus, ear and lung infections (bronchitis and pneumonia) are examples of bacterial infections that do respond to antibiotics. If you develop any of the following symptoms, these are signs you may be suffering from a bacterial infection rather than a cold virus, and you should call your physician’s office:

•Fever over 102 degrees Fahrenheit (38.9 degrees Celsius)
•Ear pain
•Pain around your eyes, especially with a green nasal discharge
•Shortness of breath or a persistent uncontrollable cough
•Persistently coughing up green and yellow sputum
Generally speaking, however, if you have a cold medical care is not necessary. Rest and attention to the lifestyle factors noted above will help you to recover quickly and, if you stick to them, will significantly reduce your chances of catching another one anytime soon.

Source :The World’s #1 Free Natural Health Newsletter

Healthy Tips

Try to Avoid 7 Foods Experts Won’t Eat

1. Canned Tomatoes.….. 
The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A

The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Acidity — a prominent characteristic of tomatoes — causes BPA to leach into your food.

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2. Corn-Fed Beef….

The expert: Joel Salatin, co-owner of Polyface Farms and author of books on sustainable farming

Cattle were designed to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. A recent comprehensive study found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium.

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3. Microwave Popcorn….

The expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group

Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize — and migrate into your popcorn.

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4. Nonorganic Potatoes…

The expert: Jeffrey Moyer, chair of the National Organic Standards Board

Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting.

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5. Farmed Salmon..

The expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany

Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT.

6. Milk Produced with Artificial Hormones….

The expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility

Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers.

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7. Conventional Apples…

The expert: Mark Kastel, codirector of the Cornucopia Institute

If fall fruits held a “most doused in pesticides contest,” apples would win. And increasing numbers of studies are starting to link a higher body burden of pesticides with Parkinson’s disease.

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Source: Yahoo Shine November 24, 2009

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News on Health & Science

Natural Trans Fats May be Good for You

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Found in milk and yogurt, vaccenic acid — a naturally occurring trans fat — lowered cholesterol in rats, a Canadian study finds.

Trans fats: We’ve been told that they’re worse for our hearts than saturated animal fats. Now, as consumers increasingly turn to food that’s trans-fat-free and manufacturers pull them from more and more processed foods, comes a twist. Some trans fats, ones that exist naturally, may be good for you.

In a 4-month study at the University of Alberta presented in March at a scientific meeting, obese rats fed a diet enriched with vaccenic acid — a naturally occurring trans fat found in milk and yogurt — had significant reductions in total cholesterol, LDL (or “bad”) cholesterol and triglycerides.

The researchers reported that a key benefit of vaccenic acid is its ability to reduce the production of chylomicrons — small particles of fat, protein and cholesterol formed in the gut that transport fats to various tissues of the body.

Like humans, obese rats produce too many chylomicrons, which raises lipids in the bloodstream. After 16 weeks of consuming vaccenic acid-enriched chow, however, the levels of chylomicrons dropped by more than half.

It’s not clear what this finding means for humans. First, the study was done in rats — the researchers say they’re planning some human clinical trials with vaccenic acid supplementation. Second, because the study diets were supplemented with vaccenic acid, the amounts the rats ate relative to their body weight was more than we would naturally eat in our usual diet.

The study is in line with other reports that natural trans fats have different effects on the body than the industrially created ones.

Most of the trans fats we eat — by far — come from partially hydrogenated vegetable oils, produced from liquid oils by industrial processing to create a firmer fat. Others occur naturally in milk products, formed in the rumen (or first stomach) of ruminant animals such as cows, goats, sheep and yaks when they’re fed a grass-rich diet.

Several studies of large populations have looked at the link between trans fatty acid intake and risk of developing atherosclerosis, and all have shown that the risk goes up only with the intake of “industrial” trans fatty acids, not the natural ones. Several clinical trials — in which people were fed special diets for weeks or months — have shown that manufactured trans fats raise LDL cholesterol levels to the same degree as saturated fats, and also lead to lower levels of the good, or HDL, cholesterol. It’s been estimated that it takes only about 12 grams of manmade trans fats to see this effect.

Trans-fat-free foods are big business, and today the majority of margarines, cookies, snack cakes and chips are devoid of the stuff. The change was fueled by the fact that, two years ago, it became law that food labels disclose industrial trans fat content.

Even if all the partially hydrogenated vegetable oil disappeared from our foods, we’d still consume about 1% to 5% of our calories from naturally occurring trans fatty acids, mostly vaccenic acid.

At this point, it’s not known how much vaccenic acid we’d need to consume to reap benefits. But in the meantime, anyone wanting to increase their natural-trans-fat intake might want to develop a taste for exotic cheese.

A study published in February in the Journal of Agriculture and Food Chemistry reported that yak cheese, from animals grazing in alpine grassland, contains more than four times the vaccenic acid of conventional cheddar cheese from grain-fed dairy cows. (The study didn’t investigate the levels in cheese from grass-fed cattle.) It also contains three times more beneficial omega-3 fatty acids. The authors conclude that a daily serving of 3 ounces of yak cheese might promote health.

Yak cheese isn’t easy to find — but the bottom line seems to be that the fatty acid composition of milk, cheese and yogurt from grass-fed animals may be more healthful than we knew — and perhaps, when the clinical trials are done, vaccenic acid-rich milkfat may join the ranks of other healthful fats along with those found in fish oil and nuts.

Cheese as a new, heart-positive snack? Just make sure you put it on a whole-grain, trans-fat-free cracker.

Susan Bowerman is a registered dietitian and assistant director of the UCLA Center for Human Nutrition.

Sources: Lon Angeles Times

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Suppliments our body needs

Different Suppliments that We Buy

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Supplements come in a variety of forms that affect both their ease of use and, in some cases, their rate of absorption.

Common Forms

For most people, tablets and capsules are the most convenient form of supplement to take, but there are other options as well.

Tablets: Easily stored, tablets will generally keep longer than other supplement forms. In addition to the vitamin itself, tablets often contain generally inert additives known as excipients. These compounds bind, preserve, or give bulk to the supplement, and help tablets break down more quickly in the stomach. Increasingly, supplements are available in capsule-shaped, easy-to-swallow tablets called “caplets.”

Capsules: The fat-soluble vitamins A, D, and E are typically packaged in “softgel” capsules. Other vitamins and minerals are processed into powders or liquids and then encapsulated. Like tablets, capsules are easy to use and store. They also tend to have fewer additives than tablets, and there is some evidence that they dissolve more readily (though this doesn’t mean they are better absorbed by the body — just that they may be absorbed more quickly).

Powders: People who find pills hard to swallow can use powders, which can be mixed into juice or water, or stirred into food. (Ground seeds such as psyllium and flaxseed often come in powdered form.) Powders also allow dosages to be adjusted easily. Because they may have fewer binders or additives than tablets or capsules, powders are useful for individuals who are allergic to certain substances. In addition, powders are often cheaper than tablets or capsules.

Liquids: Liquid formulas for oral use are easy to swallow and can be flavored. Many children’s formulas are in liquid form. Some supplements (such as vitamin E) also come in liquids for applying topically to the skin. Eyedrops are another type of liquid.

Chewables: Such supplements — usually packaged as flavored wafers — are particularly recommended for those who have trouble getting pills down. In this book, the most common wafer form is DGL, a licorice preparation. DGL is activated by saliva, so the wafers must be chewed, not simply swallowed.

Lozenges: A number of supplements are available as lozenges or drops that are intended to dissolve gradually in the mouth, either for ease of use or, in the case of zinc lozenges, to help in the treatment of colds and the flu.

Sublingual tablets: A few supplements, such as vitamin B12, are formulated to dissolve under the tongue, providing quick absorption into the bloodstream without interference from stomach acids and digestive enzymes.

Special Formulations

You will usually pay more for a supplement if the label says “timed-release” or “chelated.” Does it provide extra benefits? Hardly ever, according to available data, and so paying more for this type of product is generally a waste of money.

Timed-release formulas: These formulas contain microcapsules that gradually break down to release the vitamin steadily into the bloodstream over roughly 2 to 10 hours, depending on the product. (“Sustained-release” is another term that describes the same process.)

There are no reliable studies showing that timed-release formulas are more efficiently utilized by the body than conventional capsules or tablets — in fact, the gel-like substance that acts to delay the release may actually interfere with the absorption of fat-soluble vitamins. And although timed-release versions of niacin may help prevent unpleasant side effects, this formulation (which is commonly used to lower cholesterol) can be harmful, so is not recommended.

Chelated minerals:
Chelation is a process in which a mineral is bonded to another substance, or “chelator” — usually an amino acid. This attached substance is supposed to enhance the body’s absorption of the mineral. In most cases, there’s no proof that chelated minerals are absorbed any better or any quicker than nonchelated minerals.

In fact, there is no solid information that any process or added ingredients improve the absorption of vitamins or most minerals. It’s more important that supplements meet standards for dissolving within a set period of time — indicated by the designation “USP” on the label.

Natural sources:
Advertising claims imply that the vitamins derived from “natural” sources (such as vitamin E from soybeans) are better than “synthetic” vitamins created chemically in a laboratory. They may state that their natural products are more potent or more efficiently absorbed — and manufacturers generally charge more for natural products. But what is “natural”?

Actually, most supplements, no matter what their source, undergo processing with chemicals in laboratories. Some products labeled “natural” are really synthetic vitamins with plant extracts or minute amounts of naturally derived vitamins mixed in. Hence, “vitamin C from rose hips” may be mostly synthetic. And even the most natural products are refined and processed, and contain some additives. In any case, there’s no difference chemically between natural and synthetic vitamins — nor can your body distinguish between the two.

Some researchers consider natural sources of vitamin E more effective than synthetic versions. But the International Units (IUs) used to measure vitamin E’s potency take this into account, so a capsule designated to provide 400 IUs will have that potency no matter what its source.

Generally, there’s no reason to pay more for supplements advertised as “natural.” The cheapest synthetic vitamin or mineral supplement will give you the same benefit. Of course, the cheapest supplement isn’t always the best. You should check the excipients, or additives, in a supplement to be sure that you aren’t allergic to any — and you may have to pay more for a supplement with fewer of these filler ingredients.

Herbal Remedies

You can purchase whole herbs and make up your own formulations. But for ease of use, tablets, capsules, and the other prepackaged forms described here (including forms for external use) are readily available in drugstores, supermarkets, and health-food stores.

Tablets and capsules: You can avoid the taste of the herb if you take it in tablet or capsule form. Both tablets and capsules are prepared using either a whole herb or an extract containing a high concentration of the herb’s active components. In either form, the constituents are ground into a powder that can be pressed into tablets or encapsulated. Some herbs are available in enteric-coated capsules, which pass through the stomach to the small intestine before dissolving, minimizing potential gastrointestinal discomfort and, for some herbs, enhancing absorption into the bloodstream.

Tinctures: These concentrated liquids are made by soaking the whole herb or parts of it in water and ethyl alcohol. The alcohol extracts and concentrates the herb’s active components. (Nonalcoholic concentrations can be made using glycerin.) Tinctures are usually taken in small doses — say 20 drops, or 1 ml, three times daily — diluted with water or juice.

Teas, infusions, decoctions: Less concentrated than tinctures, teas and infusions are brewed from fresh or dried flowers, leaves, or roots of an herb; these can be purchased in bulk or in tea bags. Although tea is generally made with boiling water, the herbal teas recommended in this book are prepared as infusions, using hot water on the verge of boiling, which preserves the beneficial oils that can be dissipated by the steam of boiling water. As for decoctions, the tougher parts of an herb (stems or bark) are generally simmered for at least half an hour.

Use these liquid remedies as soon as possible after brewing them, because they start to lose their potency within a few hours of exposure to air. Store them in tightly sealed glass jars in the refrigerator, and they’ll retain some strength for up to three days.

Oils: Oils extracted from herbs can be commercially distilled to form potent concentrations for external use. These so-called essential oils are usually placed in a neutral “carrier” oil, such as almond oil, before use on the skin. (Milder “infused” oils can be prepared at home.) Essential herbal oils should never be ingested. The exception is peppermint oil. A few drops on the tongue are recommended for bad breath, and capsules are beneficial for irritable colon.

Gels, ointments, and creams
: Gels and ointments, which are made from fats or oils of aromatic herbs, are applied to the skin to soothe rashes, heal bruises or wounds, and serve other therapeutic purposes. Creams are light oil-and-water mixtures that are partly absorbed by the skin, allowing it to breathe while also keeping in moisture. Creams can be used for moisturizing dry skin, for cleansing, and for relieving rashes, insect bites, or sunburn.

Standardized Extracts

When herbs are recommended in this book, we often suggest you look for “standardized extracts.” Herbalists and manufacturers use this term to describe the consistency of a product. When creating an herbal supplement, manufacturers can extract the active components from the whole herb. These active ingredients — say, the allicin in garlic or the ginsenosides in ginseng — are then concentrated and made into a supplement (tablets, capsules, or tinctures). They are standardized to supply you with a precise amount in each dose.

Sometimes, instead of standardized extracts, manufacturers process the whole, or crude, herb. In this case, the whole herb is simply air- or freeze-dried, made into a powder, and then packaged into a supplement — again a capsule, tablet, tincture, or other form.

Whether a standardized extract or the crude herb is better is an ongoing controversy among herbalists. Supporters of crude herb supplements contend that the whole herb may contain still unidentified active ingredients, and that only through ingesting the entire herb can all the benefits be obtained. On the other hand, advocates of standardized extracts argue that the active ingredients in whole herbs can vary greatly depending on where they’re grown and how the herbs are harvested and processed. Standardization proponents say the only way to be sure you’re receiving a consistent amount of active ingredients is by taking standardized extracts.

Although standardized products are indeed more consistent from batch to batch, this fact doesn’t guarantee that they are more effective than whole-herb products. But in many cases, you would have to use a much greater amount of a whole herb to achieve a similar therapeutic effect. More to the point, reliability and consistency can be of great value, particularly when a product proves to be beneficial for a specific disorder.

When you buy standardized extracts: The amount of an active or main ingredient in a standardized herbal extract is often expressed as a percentage: Milk thistle “standardized to contain 80% silymarin” means that 80% of the extract contains that ingredient. Accordingly, recommendations in this book for most standardized products are given as percentages. For example, a 150 mg dose of milk thistle standardized to contain 80% silymarin contains 120 mg silymarin (150 x .80 = 120). Sometimes, though, a standardized extract product will simply state the actual amount of active ingredient you’re getting (e.g., 120 mg silymarin) rather than listing a percentage.


Multivitamin and mineral formulas are not new products, and many herbs have traditionally been paired with others to enhance their benefits. The most straightforward pairings combine herbs with similar effects, such as valerian and chamomile, which both act as sedatives. Other formulas include herbs that address different symptoms of an ailment, not unlike a combination cold remedy that has one ingredient for congestion, another for sore throat. Still others feature an array of substances touted as antioxidant “cocktails.” And supplement manufacturers have also marketed herbs with vitamins and other nutritional supplements such as amino acids.

Some of these combinations can promote health and may also save you money. In addition, you may find that fewer pills are needed to obtain the desired effect. For example, liver-detoxifying products called lipotropic combinations often include the nutrients choline, inositol, and methionine and the herb milk thistle — all of which, in a blend, assist liver function. These formulas cost less and are more convenient to take than individual supplements.

In some combination products, however, certain ingredients are present in such small quantities that they can’t have any therapeutic effect. They are there simply to promote the product. So it pays to check the label to determine the amount of each ingredient.

The Hype Factor

In an effort to distinguish one brand from another, supplement manufacturers have come up with their own jargon in promoting their products. The following terms commonly appear on supplement labels and in advertisements. Each term implies a superior product, but none has a standard definition agreed upon by experts or by the regulations governing the manufacture and sale of supplements. Pay attention to the specific ingredients and directions on a label rather than the hype of these terms:

Clinically Proven
Guaranteed Potency
Highly Concentrated
Maximum Absorption
Natural (or Naturally Occurring)
Nutritionally Comprehensive
Quality Extract
Scientifically Standardized

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