Why Fenugreek & Thyme?
Not only do these two herbs have a history of respiratory system support, they are obtained through a rigorous process that leads to a better-quality product. For instance, fenugreek seed thrives in the well-drained, loamy soil of northern India where local farmers hand-sow the crop after the monsoon season. Then they carefully irrigate four times during the 110-day growth cycle. Plants are hand-cut then threshed to separate the seeds, which dry in the sun. When great care goes into the planting and harvesting of our ingredients, you have a feel-good way to feel good!
The Story behind Fenugreek & Thyme. These two herbs go back more than a thousand years! The Greeks and Romans fed fenugreek to their cattle (part of its Latin name, foenum graecum, means Greek hay). And the Egyptians used it in their embalming processes. Thyme is native to the Mediterranean region, and Romans were known to eat it to ward off food poisoning. Before the onset of refrigeration, people regularly cooked with thyme to help protect against spoilage. According to research, the active constituent thymol provides antioxidant and immune-modulatory benefits among others.
INGREDIENTS
Fenugreek seed, thyme leaf
RECOMMENDED USAGE
Take 2 capsules with a meal twice daily.
