Thyme 10:1

History:

Thyme is a small, shrubby evergreen that is native to the Mediterranean regions of southern Europe and widely cultivated in the warm, sunny fields of Europe and North America, where it also grows wild in some places. There are many varieties of Thyme, and the cultivated, garden plant is most commonly used in herbal preparations. The woody, downy stems of this hardy perennial are stiff and bear gray-green leaves with blue-lavender-pink to whitish flower clusters that bloom from April to July. The highly aromatic plant, which may reach a height of fifteen inches, has a strong, spicy taste and fragrance and has been esteemed as an important medicinal herb for thousands of years. It was known to the Egyptians, who used it in the embalming process (it is still used in embalming fluid) and also as a preservative. The Greek physician, Dioscorides (c.40-90 AD), described its use for nerves and spasms, and the first-century Roman scholar, Pliny, recommended it for "snakebites, headaches and the poisons of marine creatures." The origin of the botanical genus, Thymus, is slightly ambiguous, but it is believed to be derived from the Greek word, thymon, or thumus, meaning "strength" or "courage," and although it is a Greek derivative, its roots go deeper. Tracing it back beyond the world of Socrates and Plato, we find that thymos comes from the Indo-European root dheu, which is the base of a wide variety of derivatives meaning "to rise into flames," "to rise in a cloud" or "to smoke." In Sanskrit, the word was dhuma, from which comes "fume" and "perfume," and in ancient Greece, the Thyme plant itself was burned as incense to the gods. Indeed, the altarlike elevation in the center of the orchestra of a Greek theater was called the thymele, and sacrificial incense was placed in the thymiaterion, or censer. Thymos, then, was a rising of smoke, a burning of incense, a sacrifice to the gods - all taking place within the chest, the inner altar. Roman soldiers bathed in it to maintain their courage and strength before battle, and in medieval times, departing Crusaders received Thyme-embroidered scarves from their ladies to keep up their spirits and inspire courage. There was a popular belief that a tea made from Thyme's leaves would dispel nightmares and even encouraged dreams of fairies and nymphs. Herbalists in the Middle Ages considered Thyme as an important tonic for melancholy and spasms. During the waves of plague that spread across Europe from the fifteen to the seventeenth centuries, Thyme was used as a germicidal, and in 1653, the great English herbalist and physician, Nicholas Culpeper, recommended Thyme for respiratory health as "a noble strengthener of the lungs." In 1725, a German apothecary discovered that the plant's essential oil contains a powerful disinfectant antiseptic, thymol (the active ingredient in Listerine), supporting the herb's historical use as a preservative in embalming rites and also to preserve meats, as well as botanical and anatomical specimens. In World War I, Thyme was used extensively as an antiseptic for soldiers' wounds and to purify the air of hospitals and sickrooms (a practice that continued well into the twentieth century). Needless to say, Thyme is an indispensable flavoring for foods, adding a distinctive flavor to sauces, stews, stuffing, meats, poultry and soups, while at the same time supporting the digestive system. It is a key herb in the bouquet garni that is so important in French cuisine and is also used in many cosmetic and pharmaceutical preparations, including toothpastes, mouthwashes (Listerine) and insect repellents. Some of the constituents included in Thyme are essential oils (cymol, linalool, carvacrol and the simple terpene, antiseptic thymol, which is a powerful disinfectant), alpha-pinene, flavonoids (apigenin, luteolin), beta carotene, geraniol, limonene, camphor, citral, amino acids, caffeic, caprylic, chlorogenic, cinnamic acid, gallic, vanillic and other essential fatty acids, salicylates, tannin, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, B-vitamins and vitamin C.

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

Contraindications:
Pregnant and nursing women should not use Thyme Herbal Supplement, as it is a uterine stimulant. Habitual and excessive usage (many times the recommended dosage) is not recommended, as it may cause gastric irritation, headache, dizziness, convulsions and coma. Thyme should not be taken by people with heart problems nor by those who suffer with seizure disorders or epilepsy. Those who are allergic to members of the mint family (thyme, basil, sage, marjoram, etc.), should avoid this herb.

Capsule Information:
Our Thyme 10:1 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.