Stinging NETTLE has been used according to tradition, since the days of Caesar 2,000 years ago. NOW Stinging Nettle Root is concentrated and standardized to the highest European standards, where it has been researched and widely used. [VCAPS]
- Stinging Nettle Extract
Rice flour, cellulose (capsule), Magnesium Stearate (vegetable source) & Silica
Stinging nettle is a commonly seen plant in North America. Several parts of the plant have been studied for their medicinal benefit. Nettle leaf has been used to decrease allergy symptoms like runny nose, watery eyes and congestion. It does this by stabilizing cells that release histamine, called mast cells. Histamine is responsible for inducing the allergic response by signaling inflammatory cells to go to the mucus membranes. Nettle leaf is also used to increase the excretion of uric acid in the kidney and increase its transportation out of tissues.This will help gout sufferers because it is the crystallization of uric acid in the joints that leads to gouty arthritis. Nettle root is used for prostate disorders like BPH. Components in nettle bind to hormone receptors in the prostate thus preventing the stimulation of the gland, which ultimately prevents the prostate’s enlargement.
Nettle can be used as a dried herb, encapsulated herb, tincture or tea. Make sure that you get the appropriate supplement for your needs. The leaf is used for allergies (especially freeze dried leaf) and gout. The root is used for prostate disorders.
What is Gout?
Gout is an inflammation of the joints caused by the crystallization of excess uric acid. The crystals have jagged edges that irritate the tissue and cause pain. Gout is caused by genetic susceptibility, diets that are high in meat and saturated fat, alcohol consumption, fungal overgrowth, obesity, diabetes, stress and psoriasis.
High uric acid may be found in the blood before gouty symptoms appear. Gout most commonly affects the main joint of the big toe but the elbow, knee and thumb can be affected. Symptoms come on suddenly and include joint pain, swelling, redness and heat. Fever and fatigue may also occur. Attacks last days to weeks and reoccur as long as uric acid levels remain high.
Dietary changes can alter uric acid levels by 10-20% which is often enough to stop crystallization. Do not eat rich foods, sugar or white flour products. Do not drink coffee or alcohol. Avoid eating purine-rich foods such as red meat, shellfish, anchovies, sardines, herring, meat gravy, mussels, organ meat, asparagus and yeast products. Other foods that increase uric acid, and should be avoided during acute attacks, are fish, poultry, dried beans, lentils, peas, spinach, cauliflower, oatmeal and mushrooms.