Thistle, except in nature, can be found on the national emblem of Scotland.
The oil consists of over 65% of polyunsaturated fatty acids (2% omega-3 and 62% omega-6), over 22% of oleic acid and very little of saturated fatty acids.
We love it because of the optimal amount of silymarin and plenty of vitamin E.
It is used in the prevention of liver diseases and the detoxification of liver, and the active ingredient silymarin is proven to regenerate the liver’s cells and help their growth
– regenerates liver cells
– regulates the digestion and helps with constipation
– strengthens blood vessels (helps with migraines, dizziness and low blood pressure)
– increases milk supply for nursing mothers
– cures allergies and rhinitis caused by pollen
Our oils are made by the cold press method. It is quite self-explanatory, the process happens on low temperatures, so oils that are made this way are not recommended to be used for frying and roasting. As opposed to refined oils, cold pressed oil keep most of the nutrients you find in the seeds, and therefore have a better and more natural taste, smell and colour.
Thistle oil has since forever been used primarily for the treatment, regeneration and prevention of liver diseases, but its benefits don’t stop there. This oil is also used for cooking as an edible oil (even better in salads – yum!), in the production of functional foods and as a food supplement because of the many valuable ingredients that can be found in it.
Bread is often disregarded. For some it is a part of every meal, for others it is something to be avoided at all costs. However, the time has come to pay bread a bit more attention, especially now when you can find more and more unusual types that are made by combining a „regular“ flour with – an unusual one.
Thistle bread is made with 80% of base flour and 20% of thistle flour. With that ratio, only 2 slices a day have the recommended dose of thistle that is needed for the detoxication of the liver.
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