Chicory Root 4:1

History:

Chicory is a rather scruffy-looking, weedy perennial that is native to Europe, and it was imported to the United States during the eighteenth century by early American Colonists. It is so plentiful that it is almost believed to be indigenous to North America, where it grows cultivated and wild and may be found in fields, pastures, marginal areas and even invades lawns and gardens. The leaves at the plant's base are large and hairy, somewhat resembling those of a dandelion, giving Chicory one of its common names, Blue Dandelion. It has been suggested that another of its common names, Succory, is of Latin derivation, from succurrere, meaning "to run under" because of the depth to which the root penetrates. From the base, many two- to three-foot, stick-like stems arise, producing widely spaced foliage and milky sap; and bright, almost iridescent, blue flowers bloom on the stems, as if stapled to the wrong plant. Chicory will grow in almost any soil but prefers rich, well-drained, neutral-to-alkaline soil in sun. The rootstock is light yellow outside and white inside and also contains a bitter, milky juice, and the entire plant has been used in herbal medicine (primarily as a cleansing and toning herb) for thousands of years. The ancient Romans used Chicory as a blood purifier and also as a food, and it has remained an important crop throughout continental Europe to this day. The sixteenth century herbalist, Parkinson, described Chicory as a "fine, cleansing, jovial plant," and French herbalist, Maurice Mességué, maintains that the reason Chicory is so popular in France as a coffee addition or substitute is that it is a good "liver herb," toning and detoxifying the livers of those who enjoy French cuisine a bit too much and especially after a high fat meal. The leaves of Chicory may be eaten as a vegetable and added to salads and herb butters, and the roots are highly valued for therapeutic preparations and for use as a coffee substitute or enrichment to balance its flavor and to counter the coffee's acidic quality and adverse effects on the stomach. The leaves of the young roots, which have a slightly bitter, caramel flavor when roasted, are dried and roasted to create a rich and flavorful coffee blend or caffeine-free coffee substitute, called Chicory coffee, which is especially popular in France. In World War II, when there was a shortage of coffee in the United States, Chicory coffee was a great substitute. Chicory Roots are lifted in early spring of the second year, dried, and used in cuisines and as a bitter, cooling herb in herbal therapy. Some of the constituents in Chicory Root include a "bitter" principle, inulin and sugar.

Recommended Dosage:
Take two (2) capsules, one (1) to two (2) times each day with water at mealtimes.

Contraindications:
Pregnant and nursing women should not use Chicory Root Herbal Supplement. Those who suffer from allergies to members of the daisy (Compositae) family (ragweed, asters, sunflowers, etc.) should consult a doctor before using this product.

Capsule Information:
Our Chicory Root 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.