Dandelion
How it Works
Herbalists consider this plant one of the most nutrient-rich in the plant kingdom. The whole plant is edible—the flowers, the leaves and the roots. The herb is a source of many important minerals and vitamins.
Why Dandelion?
Dandelions can grow all over…and they do. But our dandelion root comes from China where it’s grown and cultivated by local farmers who we have been doing business with for more than a decade. In addition to creating supply chain stability, these contracts provide jobs and support families. Our supply partner has been audited by us and by NSF, a global leader in ensuring manufacturing plant excellence. Their facility is ISO9001 certified. Our dandelion is Kosher- and Halal-certified.
The story behind Dandelion
One man’s weed is another man’s supplement! Dandelions grow all over Europe, Asia and North America. The entire plant is edible, and the roots have long been associated with supporting digestion, liver function and for women’s health. Dandelion root reportedly has tonic effects on the liver and gallbladder. In Traditional Chinese Medicine, dandelion or pu gong ying nourishes and supports the kidneys (Shen), liver (Gan) and gallbladder (Dan), especially when the blood is “hot.” It may also support the stomach and the blood. Dandelion root is also known for its detoxification properties. Animal studies show that antioxidants found in dandelion root (including caffeic acid and luteolin) may help protect the liver and support healthy cholesterol levels. Dandelion has also been used traditionally to encourage urine output. This plant’s jagged-edged leaf provided the impetus for its name. The French dent de lion or lion’s tooth became dandelion.
Recommended use
Take 2 capsules with a meal twice daily.
Key Ingredients
Dandelion root
Other Ingredients
Dandelion root.