Dandelion Greens
Avoid Dandelion Greens
Taraxacum officinale
Dandelion is a diuretic. This is harmful to PKD. Even people without any kidney disease if they become dehydrated, their kidney functioning will drop.
If you are at the stage where you must restrict potassium, dandelion greens are high in potassium. They are also known as a mild diuretic. The leaves are eaten lightly sautéed and taste a bit peppery similar to water cress. Dandelions are also known as mountain greens or forest greens. The brightly colored flowers are bitter when steeped into a tea. In traditional folklore dandelion greens are said to be the best antidote for anger, especially if there is an autoimmune mechanism involved with a disease process. Dandelion is used as a herbal remedy in Europe, North America and China. It has been used in herbal medicine to treat infections, bile and liver problems, and as a diuretic. Dandelion is often prescribed by contemporary herbalists to naturally increase metabolism.
In the hills of Virginia, dandelion weeds are made into wine and jelly. Eating these leafy greens promotes probiotic growth of lactobacilli and it some studies dandelion has protective effect upon the liver.
Dandelion plant is a powerful healer, used to purify the blood, settle digestion and prevent piles and gall stones. Dandelion greens provide 535% of the recommended daily value of vitamin K, which may be the most important source of any other plant-based food to strengthen bones, but may also play a role in fighting Alzheimer's disease by limiting neuron damage in the brain.
Dandelion greens give the body 112% of the daily minimum requirement of vitamin A, particularly good for the skin, mucus membranes and vision. A flavonoid called zeaxanthin protects the retina from UV rays, while others, primarily carotene, lutein, and cryptoxanthin, protect the body from lung and mouth cancers.
