Radish Seed (Raphanus sativus; Lai Fu Zi) Powdered: 500 gm (1.17

The Chinese radish is also known as daikon Japanese radish Oriental radish winter radish and black radish. The black radish tuber is oddly enough white. Chinese radish originated in the Orient as did the common spring or summer radish. Chinese radishes have extremely large roots some weighing up to 100 pounds. Most are in the 10-20 pound class at full maturity. These big late maturing radishes were known in Europe much earlier than the smaller kinds. Chinese radishes grown in Florida vegetable garden soils often reach 20 or more pounds. Unlike spring radishes this type of radish is usually cooked rather than eaten fresh. In Asia larger daikon type radishes are important sources of food. They are cooked in various ways and preserved by pickling or drying. From one variety or another the leaves stems flowering shoots seed pods seeds sprouts and roots are eaten. Powdered radish root can be conveniently substituted for fresh radish in most recipes. Raw radishes contain large amounts of diatase an enzyme that aids in the digestion of starches. Maybe that's why the Japanese always serve radishes with rice dishes and the Europeans serve radishes with breads and breakfast cereals. Radishes contain many of the same anti-oxidants and cancer fighting compounds as other members of the crucifer family such as broccoli cabbage and kale. They are a traditional treatment for digestive problems. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Radish roots 'Raphanus sativus L. var. niger... Radish contains mustard oil glycosides and essential oil. Uses: Peptic disorders especially those related to dyskinesia of the bile ducts catarrhs of the upper respiratory tract. Contraindications: Cholelithiasis (gall stones).' 'Average daily dosage: 50 - 100 ml pressed juice. Mode of Administration: Pressed juice for oral use. Actions: Secretagogue for the upper gastrointestinal tract; Motility promoting; Antimicrobial.' Grieve below recommends radish for 'treatment of cholelithiasis ' but the Commission E is careful to point out that radish can function as a preventative but should not be substituted for conventional treatment should gall stones (cholelithiasis) develop. Grieve's classic 'A Modern Herbal': 'Radishes are an excellent food remedy for stone gravel and scorbutic conditions. The juice has been used in the treatment of cholelithiasis as an aid in preventing the formation of biliary calculi. The expressed juice of white or black Spanish radishes is given in increasing doses of from ½ to 2 cupfuls daily. The 2 cupfuls are continued for two or three weeks. then the dose is decreased until ½ cupful is taken three times a week for three or four more weeks. The treatment may be repeated by taking 1 cupful at the beginning then ½ daily and later ½ every second day.' Radishes have long been grown as a food crop but they also have various medicinal actions. The roots stimulate the appetite and digestion having a tonic and laxative effect upon the intestines and indirectly stimulating the flow of bile. Consuming radish generally results in improved digestion but some people are sensitive to its acridity and robust action. The seed is carminative diuretic expectorant laxative and stomachic. It is taken internally in the treatment of indigestion abdominal bloating wind acid regurgitation diarrhoea and bronchitis. The root is antiscorbutic antispasmodic astringent cholagogue digestive and diuretic. It is crushed and used as a poultice for burns bruises and smelly feet. Radishes are also an excellent food remedy for stone gravel and scorbutic conditions. The plant contains raphanin which is antibacterial and antifungal. It inhibits the growth of Staphylococcus aureus E. coli streptococci Pneumococci etc. The plant also shows anti-tumour activity. This is 2's nitrogen-flushed vacuum pack. Plum Flower is one of the most distinguished herb houses in the world. Sulfur Free Chlorine Free Aluminum Phosphate Free. Sulfites are used to give herbs the appearance of freshness. As with dried fruit unsulfured herbs look different than those that are adulterated with preservatives. Herbs that are preservative free are more natural looking and are generally darker. The brightness of the herbs may be appealing but it indicates the presence of harmful additives. Despite their appearance unsulfured herbs are more fresh and safer than regular commercially available products. The use of sulfur chlorine and aluminum phosphate was made unnecessary through the establishment of Plum Flower processing stations in China. Herb harvesters slice and process the herbs fresh avoiding the need to rehydrate dried herbs later to process. This first step is crucial as rehydration leads to decomposition and thus the need for preservatives. The herbs are then packed and the packages vacuum-packed injected with nitrogen and sealed. The nitrogen process combined with the lack of sulfur treatment inhibits the growth of anaerobic organisms resulting in safer higher quality herbs. After opening store in a cool dry place. The facilities in Lanzhou and Guang Zhou China scientifically test each batch of herbs before during and after the processing to make sure that all the active ingredients are present. Herbs are also tested to ensure that the formulas surpass all FDA guidelines regarding heavy metals. Those herbs exported to the U.S. are voluntarily submitted to the FDA for approval. Finally batches are regularly sent out for quality control testing in third-party labs to double-ensure that Plum Flower products are 100% free of pharmaceuticals preservatives and dyes. The Lanzhou and Guang Zhou factories are so clean they are certified by the Australian Government’s Therapeutic Goods Administration (GMP). These standards surpass any of the FDA and are considered the highest for any government agency in the world.