Carrot 4:1

History:

Carrot is an annual or biennial herbaceous plant that is believed to be a native of the seacoasts of southeastern Europe, the Mediterranean region and western Asia, but now grows wild and cultivated throughout the temperate regions of the world. The plant produces an edible globular or long taproot in the first growing season and has been considered an important vegetable crop in Europe, North Africa and many parts of Asia since at least classical times. It is interesting to note that the familiar orange Carrot is eaten mainly in Europe and North America, but Asian varieties range from orange, to white, dark red, yellow and even purple (Afghanistan). It was the Dutch who, in the 1500s, developed the orange Carrot, when they cross-bred yellow and purple varieties. The wild and cultivated varieties possess the same therapeutic applications, but careful cultivation produces a fleshier, tastier root than its wild, spindly counterpart. Carrot may be found growing by the sea or in waysides, farmland, fields, roadsides and other open places, and it thrives in loose, sandy, well-drained, alkaline soil in sun or partial shade, possibly growing to a height of three feet; the cultivated variety is usually grown in heavily manured and fertilized loam or peat. Carrot is a deeply penetrating root with several lateral rootlets and produces erect, hairy stems that branch into bipinnate leaves that give the appearance of an umbrella or bird's nest and frequently bears a tiny, bright red or deep purple flower. Carrot's botanical genus, Daucus, is derived from the name bestowed on it by Galen, the Greek physician at the court of Marcus Aurelius (second century A.D.), who wished to distinguish the Carrot from the Parsnip. One of Carrot's common names, Queen Anne's Lace, is said to symbolize a drop of blood that Queen Anne (1665-1714) shed when making lace. Carrot was well known to the ancients and mentioned by both Roman and Greek writers, who frequently called it by different names, and it has long been an extremely important food and therapeutic herb. The early American Colonists brought Carrot seeds with them from England (where it had been widely eaten as a very nourishing vegetable). The roots, leaves and seeds are used in herbal preparations (our supplement is derived from the root), and Carrot is also used as an animal feed, a dye for cloth or other foods (mostly butter), a substitute and enricher for coffee, and an ingredient in perfumes. The oils are included in wrinkle creams (the carotene is said to stimulate cell renewal), and Carrot is also made into an appetizing jelly and jams. Some of the constituents included in Carrot are large amounts of crystallizable and uncrystallizable sugar, carbohydrate, gluten, albumen, essential oil, potassium, pectin, malic acid, tannins, and it is rich in carotene and carotenoids: lutein and zeaxanthin (compounds believed to support healthy eyesight, especially night vision).

Recommended Dosage:
Take two (2) to three (3) capsules, three (3) times each day with water at mealtimes.

Contraindications:
Pregnant women should not use Carrot Herbal Supplement, as it is a uterine stimulant, and excessive use (many times the recommended dosage) is not recommended.

Capsule Information:
Our Carrot 4:1 supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.