Spirulina
Scientific Name: Spirulina platensis
Spirulina is a species of edible micro algae. In bulk, it has a mild taste common to fresh water algae and has a long history of human consumption.
The iron in blue-green algae has been found to be easily absorbed by the digestive system, unlike the iron found in spinach and various other plant sources. Spirulina is composed largely of protein and is noted for its essential and non-essential amino acids. It also contains Pro-vitamin A, which is converted to Vitamin A by the body.
White Willow Bark
Scientific Name: Salix alba
White Willow Bark is an herb common to Native American and Chinese cultures. It has a bitter taste when brewed as tea. The bark is removed throughout the summer and dried for use in decoctions, liquid extracts, powders, tablets and tinctures.
White Willow Bark contains organic compounds and Salicin, a glucoside, which naturally help the body to soothe minor aches and discomforts.* It is commonly used by traditional Chinese herbalists as an astringent, "cooling herb" (one that helps to cleanse the body's systems).
Wu Chia Pi
Scientific Name: Eleutherococcus senticosus
Wu Chia Pi has a long history of traditional use dating back more than two thousand years. In Chinese medicine, it is valued as a bittersweet, "warming herb." The roots and root bark are used in decoctions, powders, teas and tinctures.
This single herb traditionally has been used in various tonics and beverages for its adaptogenic (normalizing) effects, especially to benefit the bones and joints.* Other adaptogenic effects include increasing resistance to environmental stress, such as exposure to high temperatures and conditions that cause motion sickness.* It has long been used to increase stamina, improve athletic performance and relieve occasional sleeplessness.* It is also known to support the body's overall immune system.
Korean White Ginseng
Scientific Name: Panax ginseng
Panax ginseng is an ancient tonic herb, which has been used as a qi (vital essence) tonic in Chinese medicine for about 5,000 years. A member of the Asian grouping of ginseng, it was introduced in Europe several times from the ninth century on, but assumed no importance in Western medicine until studies by Soviet scientists in the 1950s. Then it was established as an "adaptogen" (something that can be taken as food or a supplement that tends to normalize the body's functions).
Korean White Ginseng traditionally has been used to help stimulate as well as relax the body's systems. It is used as an adaptogen for increasing overall resistance to stress. A sweet herb used as a general tonic for improved well being, it has properties that are believed to improve concentration, memory and work efficiency.
Chinese Goldenseal Root
Scientific Name: Coptis chinensis
A hardy perennial that is native to the bogs and damp coniferous woods of China, Chinese Goldenseal Root is a pungent, very bitter herb. It is considered one of the major beneficial herbs in Chinese culture. Its bright yellow pigments have been used in dyeing.
This herb contains Berberin and Coptisin and is believed to soothe the mucous membranes and respiratory tract.* It has been used traditionally for a variety of purposes, including in tonics to help circulation and support the immune system.* Known as a "cooling herb," it has been used traditionally to alleviate "hot" conditions (conditions that benefit from cleansing).
Dong Quai
Scientific Name: Angelica Sinensis
Dong Quai has been used in China for thousands of years as a beneficial herb in tonics for the blood, especially for women. It is believed to contain nutrients that have a positive effect on the glands, which produce female hormones.*
Dong Quai has a long history of use by menopausal women to help decrease the symptoms and severity of hot flashes .* It helps alleviate the common symptoms of premenstrual syndrome (PMS), such as bloating, mild mood swings and abdominal cramps.*
Dandelion Root
In various cultures, Dandelion Root has been pickled or roasted as a coffee substitute. Extracts have been used as a flavoring for food and in teas.
The Chinese have long believed that Dandelion Root has been known to have a "cooling" effect on the body's circulation.* Traditionally, this single herb has been attributed with properties that act as a tonic to the stomach to help the digestive system and to relieve minor sore muscle pain.* Dandelion Root is a natural source of iron, flavonoids and glycosides.
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