What People Are Saying And Quick Facts** About Ginseng:
- one of the few herbs that have shown promise in the treatment of chronic fatigue syndrome.
- generally considered safe, although there are some possible side effects, especially at higher doses.
- usually derived from two different species of plant: American and Asian ginseng.
- if grown quickly with fertilizers the root will lose it's valuable, rugged appearance and resemble a carrot.
- taken because it is believed to have a tonic effect or to improve people's ability to think clearly.
- thought to create activity in the immune system by stimulating T-cell production.
- one of the most widely available of all herbal supplements, and one of the most commercially produced.
- a perfect herb for preventive medicine, because it helps balance the active forces in the human body.
- capable of preventing the development of chemically-induced breast cancer in a mouse model.
- one of the world's most well-known herbs and its use in the Far East dates back thousands of years.
- combined with Astragalus and other harmonizing herbs, which help the body assimilate ginseng.
- best avoided by those with high blood pressure or anxiety conditions and during pregnancy.
- commonly used by elderly people in the Orient to improve mental and physical vitality.
- used over long periods to promote general health, vitality and longevity.
- accepted as safe for food consumption by Canada and the USA (FDA).
- often seen as an East Asian medicine, American ginseng has been used by Native Americans for centuries.
- available as a powder, capsule, tea, or is sometimes mixed with foods.
- believed to increase estrogen levels in women and is used to treat menopausal symptoms.
- grown in woodlands with a natural tree canopy and an undisturbed forest floor.
- relatively unknown, therefore it is advisable to read the information available on Panax Ginseng.
- prized as a revitalizer for the whole body, partly due to the human-like shape of the root.
- native to wooded areas of northeastern Asia, where it has been cultivated since 2,000BC.
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Lasted Modified: Oct 22nd, 2008
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