Milk Thistle Herbs Aren't A New Flavor Of Milk

Milk thistle herb is a flowering plant of the daisy family. The leaves are mottled with splashes of white and the plant contains a milky sap, thus the name milk thistle. Milk thistle seeds have been in use for over 2000 years to treat chronic liver disease and protect the liver against toxins. There is increasing research into the properties and possible medical uses of the milk thistle herbs today.

Milk thistle is believed to help chronic liver problems and the extract, silymarin is used in medicine. Mild gastrointestinal distress is the most common reported side effect. A laxative effect is also reported less frequently. Milk thistle extract is derived from the seeds and consists of 65-80% silymarin and 20-35% fatty acids. In clinical trials a dosage of 420-480 mg. per day in divided doses has been administered. Higher does have been studied in the treatment of type II diabetes and hepatitis C. An optimal dosage has not been established.

While the reviews of clinical studies have varied in their conclusions, there is some evidence of legitimate medical benefits. In short, no firm conclusions about the effectiveness for specific conditions or appropriate dosage can be made yet.

Research suggests that milk thistle extracts prevent and repair damage to the liver from toxic chemicals such as toluene or xylene. Workers exposed to these chemicals showed improvement in their liver function tests after taking milk thistle. In a 2009 study, milk thistle showed promise in reducing liver damaging effects of chemotherapy. It has also been used in conjunction with penicillin and hyperbaric oxygen therapy to treat death cap mushroom poisoning.

Other unproven treatment claims include: use as a post steroid cycle therapy for bodybuilders, lowering cholesterol, reducing insulin resistance, reducing the growth of cancer cells, reducing the effects of a hangover, and for treatment of withdrawal from opiates. Keep in mind that research does not support any of these claims.

In the 16th century, almost all parts of the milk thistle were eaten. The roots were eaten raw or boiled and buttered. It would take a ton of butter to convince me to eat it. The spiny flower heads were eaten in the past like a globe artichoke. The stems can be peeled and soaked, then stewed. If you trim the prickles off the leaves and boil them, they are a good substitute for spinach. They can also be eaten raw.

Milk thistle herb is one of several used in cleanses. The claims are that it supports the function of the liver and aids in removing toxins. Be your own judge and as with any herbal supplement, check with your doctor before trying it.


 

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