And
either way, Milk Thistle may be your best ally, as it PROTECTS the
liver from further damage, allowing it to heal itself. I tincture
milk thistle seeds and have heard that they should be 'cracked'
in a blender before tincturing. I didn't do that with my last batch,
but the tincture feels fine. It would probably be stronger if I
cracked them first. So I suppose you could do the same thing before
infusing them, but SOMEHOW.......do we infuse ANY seeds? I don't
think so. Better to grind them and EAT them, I think. As seeds absorb
water, they begin to give off poisons to protect themselves as they
sprout. Susun has LOTS to say on that. You might be able to grind
the milk thistle seeds in a pepper grinder and use them that way.
(I tried that with flax seeds, they kept slipping through whole)
Elevated
Liver Enzymes? Side 6 >>>
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