What People Are Saying And Quick Facts** About Ginseng:
- generally available in many Chinese or Korean herbal medicine shops and ethnic Chinese Korean supermarkets.
- best avoided by those with high blood pressure or anxiety conditions and during pregnancy.
- one of the most widely available of all herbal supplements, and one of the most commercially produced.
- if grown quickly with fertilizers the root will lose it's valuable, rugged appearance and resemble a carrot.
- accepted as safe for food consumption by Canada and the USA (FDA).
- often steamed during processing, which has the similar effect of changing the color to red.
- usually derived from two different species of plant: American and Asian ginseng.
- recommended only once weekly to avoid overloading the body.
- more beneficial than artificially cultivated, and that New York wild is among the most potent available.
- prized as a revitalizer for the whole body, partly due to the human-like shape of the root.
- a fleshy rooted herb, native to well drained, cool, shaded hardwood forests.
- generally considered safe, although there are some possible side effects, especially at higher doses.
- a perennial herb with red berries, five-pointed leaves, and thick, forked roots.
- among the many natural health products that more people are using to manage and improve their health.
- commonly used to enhance the feeling of overall well being, stimulating the nervous system, brain and heart.
- a powerful tonic herb with an impressive range of health benefits.
- best known as an adaptogen - a substance that may help individuals cope with physical and emotional stress.
- effective in preventing or treating cancer in humans.
- unless a method of cultivation becomes practical, wild stock will be depleated.
- a natural herb tonic used for centuries to treat impotence, boost energy & vitality.
- steamed and cured with other herbs giving it a dark red appearance; most Korean Ginseng is red.
- not considered a "safe" substance for long-term use in lactating women.
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Lasted Modified: Sept 27th, 2008
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