Horseradish Root 4:1

History:

Horseradish is a hardy perennial with a somewhat vague place of origin, but it is thought to be indigenous to southeastern Europe and western Asia, and cultivated (and found wild as a garden escapee) throughout Europe, from Sicily northwards and other parts of the world. The long, white cylindrical root, which is larger at the crown, is deeply planted and produces a two- to three-foot-high ridged stem with large, elliptical, pointed, bright green leaves that has an extremely pungent aroma when bruised. The plant thrives in light, very rich, well-dug and moist soil in an open, sunny position that is protected from frosty weather. Horseradish has been used since ancient times and is said to represent morar, one of the five bitter herbs used by the Jews during the Passover Seder feast. In the first century A.D., the Roman scholar, Pliny, recommended the herb (which he called Armoracia) for its therapeutic physic qualities. Originally, Horseradish was cultivated chiefly as a medicinal herb and was used only for that purpose until well into the sixteenth century, when the Germans and Danes developed it as a culinary herb for fish sauce. In 1597, Gerard (who called it Raphanus rusticanus) claimed that it was not only a valuable medicine but also a valuable condiment, and by 1640, it was popularly used in Britain as a dressing for roast beef. The esteemed seventeenth-century herbalist, botanist and physician, Nicholas Culpeper, recommended Horseradish for joint health and "hard swellings of the spleen and liver," and by the eighteenth century, Horseradish was included in the Materia Medica of the London Pharmacopœia. Carolus Linnaeus (1707-1778) was one of the most famous biologists who ever lived and invented the system of naming all plants by two names, both genus and species, and he named Horseradish Cochlearia armoracia, because the leaves resemble an old-fashioned long spoon. Although the root is still used extensively in herbal therapy, it is now considered an equally important flavoring herb in Europe. The root is odorless, but when it is bruised, produces a strong pungent odor and a hot, biting taste, combined with a certain sweetness, and it is the root used in herbal prepartions. Some of the constituents in Horseradish include a crystalline glucoside (sinigrin), isoenzymes, albumin, isothiocyanates, allyl-sulfide, volatile oil (mustard oil), myrosin, bitter resin, sugar, starch, gum, acetates, calcium, sodium, magnesium, iron, manganese, calcium, phosphorus, zinc, silicon, pectin, myrocin, beta-sitosterol, beta-carotene, quercetin and vitamin C.

Recommended Dosage:
Take one (1) capsule, two (2) to three (3) times each day with water at mealtimes.

Contraindications:
Pregnant and nursing women or young children under four years old should not use Horseradish Root Herbal Supplement, nor should those who have intestinal ulcers, thyroid or kidney problems. Overuse (many times the recommended dosage) may cause nausea, vomiting, diarrhea or excessive sweating. Direct application to the skin or eyes may cause irritation and burning. At the time of writing, there were no well-known drug interactions with the use of Horseradish.

Capsule Information:
Our Horseradish 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.