Does anyone take these from Nature’s Sunshine? A lady recommended them to
me and said she took them during pregnancy. They do have ginger in them,
and that does worry me. This seems like a lot of herbs unfamiliar to me,
I’m not sure what they are and if they are safe.
LIVER BALANCE, CHINESE
Liver Balance, Chinese [Digestive, Nervous] is a Chinese combination of 12
herbs designed to support the needs of a stressed wood constitution. The
Chinese call this formula tiao he, which can be translated to mean
“harmonizing.” In Traditional Chinese Medicine, it is used to support both
the digestive and nervous systems, optimizing liver health and reducing
stress. Its primary herbs-scute, peony, bupleurum and atractylodes-have been
used traditionally to maintain normal nervous system function during mental
stress and support the upper digestive system during tension and distress.
It contains:
Bupleurum root
Peony root
Typhonium flagelliforme
Cinnamon twig
Dang gui root
Fushen plant
Scute root
Zhishi fruit
Atractylodes rhizome
Panax ginseng root
Ginger rhizome
Licorice root
Take 4 capsules with a meal twice daily.
Psalm 127:3
Lo, children are an heritage of the LORD: and the fruit of the womb is his
reward.
4 As arrows are in the hand of a mighty man; so are children of the youth.
5 Happy is the man that hath his quiver full of them: they shall not be
ashamed, but they shall speak with the enemies in the gate.
Proverbs 3: 5-6
Trust in the LORD with all thine heart; and lean not unto thine own
understanding. In all thy ways acknowledge him, and he shall direct thy
paths.
Happy moments, PRAISE GOD.
Difficult moments, SEEK GOD.
Quiet moments, WORSHIP GOD
Painful moments, TRUST GOD.
Every moment, THANK GOD.
Chinese Liver balance?
June 30th, 2007 · 1 Comment
Tags: gallstones
1 response so far ↓
1 Natalia Cheryll // Jul 1, 2007 at 12:31 am
I make a wonderful gallbladder/health salad most days. I rip up a very large
leaf of kale (or two medium-sized ones), grate a nice-sized beet and a carrot
into the kale, and then add a scant handful of broccoli sprouts and either some
fresh oregano (if the health food store has it that week) or a teaspoon of
dried. All produce is organic. For dressing, I use 1/2 cup of a good-quality
tomato juice made from whole tomatoes only (not reconstituted), 2 tablespoons of
extra-virgin olive oil, 1 tablespoon of apple cider vinegar, and 1 clove of
minced garlic. Although I do not care for beets, their taste is not prominent
in this mix, and I actually enjoy eating this salad. My husband always comments
on how good it smells, and my daughter always says how pretty it looks with the
green, burgundy, and orange colors.
Cathy
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