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Dandelion is a plant with a branched taproot up to 2 cm thick and 20 to 60 cm long, turning into a short multi—headed rhizome in the upper part.
Vitamin composition
The composition includes:
- Vitamins A, C, E, B;
- Carotene;
- Glycosides;
- Flavonoids;
- Polysaccharides;
- Inulin;
- Choline;
- Sucrose;
- Organic acids.
Effect
It is used as a choleretic, diuretic, anti-inflammatory agent, as a mild antipyretic, relieves pain and spasms, calms the nervous system.
Cooking method
About 10 g (2 tablespoons) of raw materials are placed in enameled dishes, 200 ml (1 cup) of hot boiled water is poured, covered with a lid and heated in a boiling water bath for 30 minutes, cooled at room temperature for 10 minutes, filtered, the remaining raw materials are squeezed out. The volume of the resulting broth is brought to 200 ml with boiled water .
Take inside 1/4-1/3 cup 3-4 times a day 30 minutes before meals. It is recommended to shake the broth before use.
Side effect
With prolonged use, allergic reactions are observed in some cases.
Contraindications to use
Do not use with individual sensitivity, allergies, gastric ulcer and duodenal ulcer in the acute stage, gastritis in the acute stage, acute pancreatitis, cholelithiasis, hypersecretion of gastric juice, pregnancy and lactation, children under 12 years of age.
Consult a specialist before use.