Rhodiola Rosea

I had the good fortune to meet the Prime Minister of Tibet, the Honorable Sikyong Lobsang Sangay this year. From his beautiful country, among others, comes a plant that has magical benefits on human beings. Grown on the hills of Tibet, Rhodiola Rosea strengthens the muscles in your body, helps strengthen your nervous system, alleviates depression and anxiety, enhance memory, help in the reduction of weight, helps improve memory and improve your capacity for physical work by enhancing your energy levels. Thats a lot of impact for any one food type. It is said that even the great greek physicians used this herb in their medicines and the Greek physician Dioscorides first wrote about the herb that he called rodia riza in his classic volume De Materia Medica.

One of the most important benefits of Rhodiola Rosea is in its property of being an Adaptogen. Adaptogens are naturally occurring substances that improve your bodies capacity to react to stress. Adaptogens help normalize your body function and bring it back to as close to normal as possible. For those people who are stressed or anxious or nervous, this therefore helps you restore your body to a calm state without significant side effects. Rhodiola also helps burn the nasty visceral fat around your abdomen that is so hard to burn even after vigorous exercise and it does this naturally. Finally among its important benefits it helps improve the receptivity of your brain to serotonin and and dopamine which enhances focus, memory and sensory emotions.

Medical journals have not reported any adverse conditions in young adults and adults to date other that minor excitability in some exceptional cases. However it can thin your blood and therefore should be taken only after medical consultation as with all supplements.  For the millions of people out there who suffer from stress, anxiety and depression, adding 200-600 mg of this plant can make you feel a lot more positive and stronger to boot.


Ritesh is a born again health enthusiast and holds a Certificate in Physiology from Harvard Medical School and a Certificate in Nutrition from Tufts University.