Power of Nature Raw GreensFlush Triple-Greens Blend by North American Herb & Spice
North American Herb & Spice - Power of Nature Raw GreensFlush Triple-Greens Blend - 2 oz. (60 ml)
North American Herb & Spice's Power if Nature Raw Greens Flush Triple-Greens Blend is a unique blend of wild greens that are only harvested from the most remote areas to ensure quality and potency. The wild dandelion, nettles, and burdock in North American Herb & Spice's Power if Nature Raw GreensFlush Triple-Greens Blend are 100% raw. North American Herb & Spice's Power if Nature Raw GreensFlush Triple-Greens Blend helps retain nutrient and enzyme levels.
Parts used and where grown
Closely related to chicory, dandelion is a common plant worldwide and the bane of those looking for the perfect lawn. The plant grows to a height of about 12 inches, producing spatula-like leaves and yellow flowers that bloom year-round. Upon maturation, the flower turns into the characteristic puffball containing seeds that are dispersed in the wind. Dandelion is grown commercially in the United States and Europe. The leaves and root are used in herbal supplements.
Historical or Traditional Use
Dandelion is commonly used as a food. The leaves are used in salads and teas, while the roots are sometimes used as a coffee substitute. Dandelion leaves and roots have been used for hundreds of years to treat liver, gallbladder, kidney, and joint problems. In some traditions, dandelion is considered a blood purifier and is used for conditions as varied as eczema and cancer. As is the case today, dandelion leaves have also been used historically to treat water retention.
The primary constituents responsible for dandelion’s action on the digestive system and liver are the bitter principles. Previously referred to as taraxacin, these constituents are sesquiterpene lactones of the eudesmanolide and germacranolide type, and are unique to dandelion. Dandelion is also a rich source of vitamins and minerals. The leaves have a high content of vitamin A as well as moderate amounts of vitamin D, vitamin C, various B vitamins, iron, silicon, magnesium, zinc, and manganese.
An animal study found that at high amounts (2 grams per 2.2 pounds [1 kg] of body weight), the leaves possess diuretic effects comparable to the prescription diuretic furosemide (Lasix). However, to date, these results have not been demonstrated in human clinical trials. Since edema, or water retention, may be a sign of a more serious disease, people should seek the guidance of a physician before using dandelion leaves for either of these conditions.
The bitter compounds in the leaves and root help stimulate digestion and are mild laxatives. These bitter principles also increase bile production in the gallbladder and bile flow from the liver. For this reason dandelion is recommended by some herbalists for people with sluggish liver function due to alcohol abuse or poor diet. The increase in bile flow may help improve fat (including cholesterol) metabolism in the body.
How much is usually taken?
As a general liver/gallbladder tonic and to stimulate digestion, 1/2–1 teaspoon (3–5 grams) of the dried root or 1–2 teaspoons (5–10 ml) of a tincture made from the root can be used three times per day. Some experts recommend the alcohol-based tincture because the bitter principles are more soluble in alcohol.
As a mild diuretic or appetite stimulant, 1–2 teaspoons (4–10 grams) of dried leaves can be added to a 1 cup (250 ml) of boiling water and drunk as a decoction. Or, 1–2 teaspoons (5–10 ml) of fresh juice or 1/2–1 teaspoon (2–5 ml) of tincture made from the leaves can be used three times per day. Fresh dandelion leaves can be eaten as part of a salad.
Are there any side effects or interactions?
Dandelion leaf and root should not be used by people with gallstones without the supervision of a healthcare practitioner.9 People with an obstruction of the bile ducts should not take dandelion. In cases of stomach ulcer or gastritis, dandelion should be used cautiously, as it may cause overproduction of stomach acid. Those experiencing fluid or water retention should consult a doctor before taking dandelion leaves. The milky latex in the stem and leaves of fresh dandelion may cause an allergic rash in some people.
Dandelion root contains approximately 40% inulin, a fiber widely distributed in fruits, vegetables and plants. Inulin is classified as a food ingredient (not as an additive) and is considered to be safe to eat. In fact, inulin is a significant part of the daily diet of most of the world’s population. However, there is a report of a 39-year old man having a life-threatening allergic reaction after consuming high amounts of inulin from multiple sources. Allergy to inulin in this individual was confirmed by laboratory tests. Such sensitivities are exceedingly rare. Moreover, this man did not take dandelion. Nevertheless, people with a confirmed sensitivity to inulin should avoid dandelion.
Parts used and where grown
Burdock is native to Asia and Europe. The root is the primary source of many herbal preparations. The root becomes very soft with chewing and tastes sweet, with a mucilaginous (sticky) texture.
Historical or Traditional Use
In traditional herbal texts, burdock root is described as a “blood purifier” or “alterative” and was believed to clear the bloodstream of toxins. It was used both internally and externally for eczema and psoriasis, as well as to treat painful joints and as a diuretic. In Traditional Chinese Medicine, burdock root in combination with other herbs is used to treat sore throats, tonsillitis, colds, and even measles. In Japan, it is eaten as a vegetable.
Burdock root has recently become popular as part of a tea to treat cancer. To date, however, research is insufficient to promote burdock for this application.
Burdock root contains high amounts of inulin and mucilage. This may explain its soothing effects on the gastrointestinal tract. Bitter constituents in the root may also explain the traditional use of burdock to improve digestion. Additionally, burdock has been shown to reduce liver damage in animal studies. This has not been confirmed in human studies, however. It also contains polyacetylenes that have demonstrated anti-microbial activity. Even though test tube and animal studies have indicated some anti-tumor activity in burdock root, these results have not been duplicated in human studies. Several animal and test tubes studies have also suggested an anti-inflammatory effect of unknown compounds in burdock root or seeds, including an ability to inhibit the potent inflammation-causing chemical platelet activating factor.
How much is usually taken?
Traditional herbalists recommend 2–4 ml of burdock root tincture per day. For the dried root preparation in capsule form, some herbalists recommend 1–2 grams three times per day. Many herbal preparations combine burdock root with other alterative “blood cleansing” herbs, such as yellow dock, red clover, or cleavers.
Are there any side effects or interactions?
Burdock root contains approximately 50% inulin, a fiber widely distributed in fruits, vegetables and plants. Inulin is classified as a food ingredient (not as an additive) and is considered to be safe to eat. In fact, inulin is a significant part of the daily diet of most of the world’s population. However, there is a report of a 39-year-old man having a life-threatening allergic reaction after consuming high amounts of inulin from multiple sources. Allergy to inulin in this individual was confirmed by laboratory tests. Such sensitivities are exceedingly rare. Moreover, this man did not take burdock. Nevertheless, people with a confirmed sensitivity to inulin should avoid burdock. There is one published case report of a severe allergic reaction, apparently due to burdock itself.
North American Herb and Spice Mission
North American Herb and Spice is not only to educate the public on the powers of raw whole foods, but to create a morale standard for the way we nourish our bodies. Our beliefs intertwine with movements across the globe that advocate the conservation of our natural resources and maintain the delicate balance of nature. For this we align ourselves and support causes that set a high morale standard for the respect of nature and our health. We are opposed to the use of genetically modified organisms in our food. We believe in the power of raw foods, and the power that uncooked vitamins, minerals, nutrients, and enzymes posses. We believe that nature intended for our bodies to depend on natural-source vitamins and minerals, not synthetics. It is these among other ideals that have fueled our pursuit for a happier and healthier human race.
Wild handpicked spices such as the oregano we use in Oreganol P73 are the cornerstone of our product line. The phenolic compounds found in these spices have been revered since antiquity for their powerful effects. These whole, raw spices are steam distilled using the same processes used for generations, capturing the concentrated essential oil at often astounding ratios. These concentrated spice oils are then emulsified in extra virgin olive oil at the perfect ratio for power and palatability. Through this proprietary process invented by our founder Ms. Gray, the spice extract market in the United States was revived after problems with adulteration hindered its growth in the early 1950s. The end result was the purest, most powerful spice extracts made from the purest ingredients free from pesticides, chemicals, and solvents.
Wild oregano is handpicked by villagers in the most remote mountainous regions of the Mediterranean. This ensures the impeccable purity and quality of the essential oils we provide. When the wild spice and herbs are steam distilled to extract the powerful essential oils, it is done with pure, underground spring waters. This is a technique used by the indigenous peoples of the region for centuries. After the steam distillation process is complete, the essential oils are then tested to ensure the phytochemical markers are within our expectations. When the essential oils are emulsified, it is in organic extra virgin olive oil, which by itself possesses powerful nutritive properties. We never adulterate our products with fillers, chemicals, or solvents. North American Herb and Spice’s early challenges have led to the development of not only the most unique variety of products in the world, but also a standard for quality second to none.
North American Herb and Spice History
North American Herb and Spice was founded in 1999 by Judy Kay Gray, MS with the idea that nourishment from raw whole foods is the key to maintaining optimal health. Today those founding ideals serve as the foundation for more than 130 unique products, formulations that are highly nourishing and naturally powerful. Throughout the years North American Herb and Spice has exemplified quality in all the ingredients used to formulate its products. From the remote mountains of the Mediterranean to the valleys of the Amazon rainforest, North American Herb and Spice has sourced the finest fruits, herbs, and spices in the world. Wild handpicked spices such as the oregano we use in Oreganol P73 are the cornerstone of our product line. The phenolic compounds found in these spices have been revered since antiquity for their powerful effects. These whole, raw spices are steam distilled using the same processes used for generations, capturing the concentrated essential oil at often astounding ratios. These concentrated spice oils are then emulsified in extra virgin olive oil at the perfect ratio for power and palatability. Through this proprietary process invented by our founder Ms. Gray, the spice extract market in the United States was revived after problems with adulteration hindered its growth in the early 1950s. The end result was the purest, most powerful spice extracts made from the purest ingredients free from pesticides, chemicals, and solvents.
About North American Herb & Spice
NORTH AMERICAN HERB & SPICE MAKES PEOPLE’S LIVES BETTER WITH REAL FOOD, WILD SPICES, AND WILD HERBS. THEIR NATURAL SUPPLEMENTS ARE THE FINEST IN THE WORLD. ECOLOGY IS IMPORTANT TO THEM, AND THEY HAVE A CONSERVATION PROGRAM IN PLACE, WHICH PREVENTS OVERHARVESTING. THIS COMPANY IS DEDICATED TO SCIENTIFIC RESEARCH, INCLUDING HUMAN CLINICAL TRIALS, SETTING THE HIGHEST STANDARD IN THE INDUSTRY. NORTH AMERICAN HERB & SPICE’S RESEARCH IS PUBLISHED IN MAJOR MEDICAL JOURNALS, INCLUDING MOLECULAR AND CELLULAR BIOCHEMISTRY; TOXICOLOGY, MECHANISMS, AND METHODS; ANTIVIRAL RESEARCH; AND DIABETES, OBESITY, AND METABOLISM.
P.O. Box 4885