MILK THISTLE SEED Silybum marianum
Seeds of this biennial weed have been used since at least the 1st century for detoxing and protecting the liver. The efficacy of this hepatoprotective action has been confirmed by exhaustive laboratory and clinical research. The responsible compounds are a complex of flavolignans known collectively as silymarin (=silybin). Silymarin alters the outer liver membrane cell in such a way that certain toxins cannot penetrate the cell. Regenerates the liver’s cells by stimulating RNA polymerase A, thus enhancing ribosome protein synthesis. Silymarin has even been effective against usually fatal amatoxin/phallotoxin poisoning from mushrooms. Invaluable for treating all forms of hepatitis and alcohol induced hepatoxicity. Recent studies have shown Milk Thistle to be promising inhibiting many forms of cancer, and to enhance the production of the potent metabolic antioxidants superoxide dismutase (SOD) and glutathione peroxidase. Even if you don’t have liver damage or disease, Milk Thistle may offer protection from widespread environmental toxins, pharmaceutical drugs, even overly rich foods. Eating the whole seed assures you get all the beneficial constituents, some of which may be absent from extracts. 12–15 grams (2–3 tablespoons) of seed a day should equal 200–400 mg of silymarin. The seeds are easy to use, powder in a coffee grinder and add to cereals, smoothies, salads or soups. They can be sprouted and eaten like sunflower sprouts.