To promote flow after childbirth: Agnus Castus, (John Parkinson 1640) Aniseed, Borage, Caraway seeds, Cumin seeds, Centuary, Dill seeds, Fennel, Fenugreek seeds, Goat’s Rue, Holy Thistle, Nettles, Raspberry leaves, Vervain.
Vitamins. A. B-complex, C. E.
Minerals. Calcium, Iron, Zinc.
A nutrient fluid produced by the mammary glands of mammals.
The natural food of all mammalia for a considerable period following their birth. It is practically the only form of animal food in which protein, fat, carbohydrate and salt are all represented in su?cient amount, and it therefore contains all the constituents of a standard diet. Milk is important in human nutrition because it contains ?rst-class animal protein of high biological value; because it is exceptionally rich in calcium; and because it is a good source of vitamin A, thiamine and ribo?avine. It also contains a variable amount of ascorbic acid (vitamin C) and of vitamin D – the amount of the latter being higher during the summer months than during the winter months. Raw milk yields 67 Calories (see CALORIE) per 100 millilitres, in which are present (in grams) 87·6 of water, 3·3 of protein, 3·6 of fat, 4·7 of carbohydrate, and 0·12 of calcium. Heat has no e?ect on the vitamin A or D content of milk, or on the ribo?avine content, but it causes a considerable reduction in the vitamin C and thiamine content.
Preparation of milk Milk may be prepared for food in various ways. Boiling destroys the bacteria, especially any Mycobacteria tuberculosis which the milk may contain. It also partly destroys vitamin C and thiamine, as does pasteurisation. Curdling of milk is e?ected by adding rennet, which carries out the initial stage of digestion and thus renders milk more suitable for people who could not otherwise tolerate it. Souring of milk is practised in many countries before milk is considered suitable for food; it is carried out by adding certain organisms such as the LACTIC ACID bacillus, the Bulgarian bacillus, and setting the milk in a warm place for several hours. Sterilisation, which prevents fermentation and decomposition, is usually carried out by raising the milk to boiling temperature (100 °C) for 15 minutes and then hermetically sealing it. Condensed, unsweetened milk – usually known as evaporated milk – is concentrated in vacuo at low temperature; the milk is then placed in tins, which are sealed, and is sterilised by heat at a temperature of 105 °C. This destroys 60 per cent of the vitamin C and 30–50 per cent of the thiamine. Sweetened condensed milk is not exposed to such a high temperature. The sugar, which prevents the growth of micro-organisms, is added before the condensing, and ?nally reaches a concentration of about 40 per cent.
Dried milk is prepared by evaporating all the ?uid so that the milk is reduced to the form of powder. Humanised milk is cow’s milk treated to render it closely similar to human milk.
n. the liquid food secreted by female mammals from the mammary gland. It is the sole source of food for the young of most mammals at the start of life. Milk is a complete food in that it has most of the nutrients necessary for life: protein, carbohydrate, fat, minerals, and vitamins. The composition of milk varies very much from mammal to mammal. Cows’ milk contains nearly all the essential nutrients but is comparatively deficient in vitamins C and D. Human milk contains more sugar (lactose) and less protein than cows’ milk. Many non-dairy milks are now available based on rice, almonds, and soya, many of which are fortified with *calcium.
Milk Thistle tea is a type of herbal tea made from the plant with the same name: milk thistle. The plant has many health benefits, therefore making the tea good for your body. Find out more about the milk thistle tea in this article.
About Milk Thistle Tea
The main ingredient of the milk thistle tea is, of course, the milk thistle; it is made from the seeds of the plant.
The milk thistle is a flowering plant of the daisy family, an annual or biennial herb which grows in the Mediterranean regions of Europe, North Africa and the Middle East. The stem is tall, branched but with no spines, and has large, alternate leaves. At the end of the stem, there are large flower heads, disk-shaped and pink-purple in color. The fruit of the plants consists of a black achene with a white pappus.
The name of the plant comes from the way its leaves look. The edges of the leaves are streaked with milky-white veins.
How to prepare Milk Thistle Tea
You can easily prepare a cup of milk thistle tea in no more than 10 minutes. First, boil the water necessary for a cup of milk thistle tea. Add one teaspoon of milk thistle tea seeds and then, add the hot water. Let it steep for 4-7 minutes, depending on how strong you want the flavor of the tea to be.
During summer, you can also try the iced tea version of the milk thistle tea. Place 6 teaspoons into a teapot or a heat resistant pitcher and then pour one and a half cups of boiled water. Let it steep for 5 minutes. Meanwhile, get a serving pitcher and fill it with cold water. Once the steeping time is done, pour the tea over the cold water, add ice, and then pour more cold water. Add sugar, honey or anything else you want to sweeten the taste.
Benefits of Milk Thistle Tea
The main health benefit of the milk thistle tea is related to its effectiveness in protecting the liver, thanks to one of its components, Silymarin. Silymarin is the main active ingredient of the milk thistle tea, working both as an anti-inflammatory and as an antioxidant. It helps with cirrhosis, jaundice, hepatitis, and gallbladder disorders. It also detoxifies the liver, as well as helping it by cleansing the blood.
If you’ve got type 2 diabetes, drinkingmilk thistle tea might help you a lot, as well. Some of the benefits of milk thistle tea, related to diabetes, are:decrease in blood sugar levels, improvement in cholesterol and improvement in insulin resistance. Also, by lowering the LDL “bad” cholesterol levels, milk thistle tea can help lower the chances of developing heart diseases.
Other health benefits of milk thistle tea involve increasing the secretion of the bile in order to enhance the flow in the intestinal tract, helping to ease kidney and bladder irritations, and helping to remove obstructions in the spleen.
Milk Thistle Tea side effects
Despite its important health benefits, don’t forget that there are also a few side effects you might experience when drinking milk thistle tea.
If you regularly drink milk thistle teafor a long period of time, it might end up having laxative effects. That can easily lead to diarrhea and, in some rare cases, it can also lead to nausea, gases, and an upset and bloating stomach.
You should avoid drinking milk thistle tea if you know that you have a ragweed allergy. In this case, it can cause a rash or lead to more severe allergic reactions. Milk thistle tea also isn’t recommended to women who are pregnant or breast feeding.
The main ingredient of milk thistle tea, the milk thistle herb, may mimic the effects of estrogen. Because of this, some women should avoid drinking milk thistle tea. This refers to women who have fibroid tumors or endometriosis, as well as women who are suffering from breast, uterine, and/or ovarian cancer.
Also, don’t drink more than six cups of milk thistle tea (or any other type of tea) a day. Otherwise, it won’t be as helpful as it should be. The symptoms you might get are headaches, dizziness, insomnia, irregular heartbeats, vomiting, diarrhea and loss of appetite.
Try the milk thistle tea! As an herbal tea, it helps you stay healthy, especially by protecting your liver. Still, don’t forget about the few side effects.... discover the milk thistle tea
Health Encyclopedia