Tonic herbs: simple secrets of rejuvenation. Plants that stimulate the nervous system

Currently, the main cocoa producers are African countries, among which Ghana occupies the first place, and Latin American countries. In our country, cocoa can only be grown in greenhouses.

Cocoa seeds contain up to 57% fatty oil, which hardens when room temperature, starch, proteins, fiber, tannins, organic acids, red pigment, etc. In addition, they contain theobromine alkaloid and traces of caffeine were found. Thanks to theobromine, cocoa has a pronounced tonic effect on a person. For industrial processing, only seeds containing more than 1% of this alkaloid are used. Seeds are subjected to fermentation under strictly defined conditions, after which they acquire a delicate specific aroma and a sweetish-oily taste. The aroma of cocoa is determined by a complex of volatile substances, the number of which reaches 40. Highly nutritious chocolate is made from cocoa with the addition of sugar, milk and spices, which also has tonic properties. That is why the best varieties of chocolate are widely used by astronauts, pilots, submariners, athletes and people in general who need enhanced nutrition and fast recovery expended forces. Chocolate oil is highly valued, used in food and in pharmaceutical practice as the best basis for the preparation of candles and pills. Cocoa butter has a light yellow color and a pleasant smell. After extracting the oil from the seeds, alkaloids, flavoring and other substances are preserved in the cake. The ground cake is the widespread cocoa powder. Drinks, creams and various other confectionery products are made from it.

Milk-based cocoa is a highly nutritious drink. It is recommended to drink primarily to children and debilitated patients.

Even more delicious and nutritious is another drink - chocolate. The food industry produces a special chocolate powder intended for the preparation of this drink at catering establishments and at home. The recipe for its preparation is simple: take 3 teaspoons of powder for one cup of chocolate and mix it in a small saucepan with 3 teaspoons of granulated sugar, add a little hot milk or water and rub the mixture until a homogeneous mass is obtained, then, stirring, add the rest of the milk (approximately 150 g) and bring the drink to a boil (this produces foam). Sometimes a spoonful of whipped cream is added to the cup. Drink chocolate hot or chilled.

Schisandra chinensis

Schizandra fruits contain a lot (about 20%) of organic acids (citric, malic, tartaric) and only up to 1.5% sugar. Therefore, the pulp of the fruit has a peculiar sour taste. In addition, it contains mineral salts and vitamin C (up to 580 mg% in dry berries). The seeds contain up to 33.8% fatty oil and resinous substances. The local population consumes the pulp of the fruit in the form of jelly, the juice of the leaves is used for food purposes; syrups, fruit drinks, tint for caramel are prepared from bliss. Fragrant bark, thin twigs and leaves are put in tea instead of lemon. They are used for pickling cucumbers and as a seasoning for meat.

Lemongrass seeds are an ancient Chinese traditional medicine. They are used for tuberculosis, bronchial asthma, bronchitis, diseases of the stomach, intestines, liver, kidneys, as well as for anemia and many diseases accompanied by a breakdown. Fruits, as well as infusions of leaves or bark of magnolia vine, are effective antiscorbutic agents. According to Chinese medicine, confirmed by the observations of Soviet doctors, lemongrass fruits are a good remedy treatment of dysentery.

Fresh and dried berries and seeds have been used since ancient times as a tonic and stimulant. Lemongrass relieves fatigue and invigorates. Therefore, the inhabitants of the Far East, especially the Udege and Nanai, going hunting, take dried lemongrass fruits with them. A little dried berries allow hunters to make do with meager camping food. After long and difficult transitions, a few berries eaten help to quickly restore strength.

This effect of the fruits is associated with the tonic substance contained in them - schizandrin, which is the metnl ether of polyoxyphenol. It has been experimentally shown that Schisandra preparations increase excitation in the cerebral cortex for a long time, increase the reflex activity of the central nervous system. The excitation of respiration caused by lemongrass and a stimulating effect on the cardiovascular system are associated with the action on it.

Preparations from lemongrass seeds were tested on large groups athletes during physical culture competitions, during long transitions and enhanced mental activities of healthy people. These experiments confirmed their high effectiveness as a means of increasing efficiency in mental and physical fatigue. The tonic and stimulating effect of magnolia vine on the central nervous system is used not only for overwork and decreased performance of practically healthy people, but also for the treatment of asthenic and astheno-depressive conditions. In these cases, a powder or tincture of seeds or fruits is usually used. The action of preparations from lemongrass occurs in 30-40 minutes and lasts 5-6 hours. It is best to take them in the morning on an empty stomach and in the evening, 4 hours after eating. Powder (in tablets) of 0.5 g is taken in the morning and evening, tincture - 20-40 drops at the same time. At home, prepare tincture and decoction (1:10). The latter is taken 1 tablespoon 2 times a day. At present, a technology has been developed for obtaining new products from lemongrass fruits: extract, natural lemongrass and mashed with sugar.

When using lemongrass, you should always remember that its use is contraindicated in case of nervous excitement, insomnia, cardiac disorders and very high blood pressure. Good results are obtained by the use of lemongrass in chronic gastritis. At the same time, there is a normalizing effect of lemongrass on secretory function stomach. Even a single intake of 2 g of seed powder leads to a decrease hyperacidity or to increase low acidity gastric juice. Especially effective is the use of powder from the seeds of lemongrass (1 g 3 times a day before meals) for hyperacid gastritis. In such cases, the pain stops quite quickly and the acidity of the gastric juice decreases. With hypacid gastritis top scores obtained by using lemongrass fruit juice (1 tablespoon "3 times a day). In patients, the acidity of gastric juice increases, pain disappears.

It has been established that lemongrass increases the body's resistance to oxygen starvation, which allows it to be used under conditions of low atmospheric pressure.

Lemongrass is known to be used in arterial hypotension. So, 50 pregnant women who had hypotension were given 10-30 drops 3 times a day for 10 days, 10% tincture of lemongrass. This led to some increase in blood pressure and a decrease in blood loss during childbirth.

Cola pointed

Fresh kola nut seeds have a bitter taste. They contain up to 2.5% caffeine, as well as theobromine (0.01%) and colatin (0.5%) alkaloids. In addition, they contain starch, fiber, tannins, fatty oil, gum and anthocyanin pigment. The presence of significant amounts of caffeine, colatin and theobromine determines the stimulating effect of kola nuts, under the influence of which the feeling of hunger and fatigue disappears, movements are facilitated and efficiency is increased. These properties have made cola one of the most expensive products of exchange and trade in Africa.

Pills and special chocolate are made from ground cola seeds, intended for climbers, geologists, pilots, athletes and people of other professions associated with significant mental and physical overstrain. Tablets and chocolate, as well as tincture and extract from nuts, are used in medical practice as stimulants and stimulants in the same cases as caffeine. Although the effect of cola preparations appears somewhat later than the effect of pure caffeine, it lasts longer. From cola nuts, you can prepare tonic soft drinks, similar to Coca-Cola and Pepsi-Cola, which are widely used abroad.

Chinese tea

Tea culture originated in ancient Indochina, apparently through the domestication of the wild tea tree. The first reliable information about a stimulating drink made from tea dates back to 500 BC. In the Chinese encyclopedia of the 4th century. BC, tea is spoken of as medicinal plant. Arab travelers and merchants who visited China in the 4th century wrote about the widespread use of tea there, which became folk drink for the people of East and South Asia. From the Chinese, the Mongols adopted the use of tea, and from Mongolia it penetrated into Central Asia and Siberia. Tea first came to Europe at the beginning of the 16th century. from the Portuguese colonies of East Asia. Starting from the XVIII century. tea is widely distributed in Western European countries. Highly great attention it was given to the British, who organized breeding work and created extensive tea plantations in their Asian colonies.

Information about tea came to Russia from Siberian settlers. In 1638, the tsar's envoy Vasily Starkov brought four pounds of tea from Mongolia. However, they began to use it only in the 17th century, and for a long time tea remained a rather expensive pleasure, as it was delivered from China by caravan route through Siberia. At first, tea was more often used as a medicine, but gradually it gained recognition as a pleasant invigorating drink so much that Russia turned into a country of "tea-brewers". To make tea in Russia, a samovar was invented, which has taken an important place in the everyday life of millions of people.

In 1842, the first tea bush was planted near Sukhumi and tea was planted in Georgia. But more than half a century passed before industrial tea plantations were organized in the Caucasus. Tea-growing began to develop very rapidly during the years of Soviet power, which turned into a serious branch of agriculture in the Transcaucasian republics. At present, tea is cultivated in the USSR in Georgia, Azerbaijan, and the Krasnodar Territory.

To make tea from April to November, young shoot tips (flushes) are collected, on which there are no more than three young leaves. The leaves are spread on the shelves and wither, as a result they become soft. Then they are twisted, and in this form the fermentation process continues in them. During this period, tea absorbs odors well and is often scented with jasmine flowers and other plants. By the end of fermentation, the leaves acquire a specific tea aroma and a copper-red color. After drying with hot air in special dryers, fermented leaves turn black. In this form, tea goes to tea-packing factories.

Tea leaves sometimes contain up to 35% tannins, alkaloids caffeine (2-5%), theophylline, theobromine and others, flavonoids, glycosides, essential oil, enzymes, vitamins C (156-233 mg%), B 1, B 2 , K, P, PP, mineral and other substances. Various varieties of black long leaf tea contain different quantities caffeine, tannins, aromatics and other substances. So, Indian tea has more than other varieties of caffeine, tannin and extra active substances, therefore, it gives a thick infusion and tones the body more strongly, but it is distinguished by astringency and a certain sharpness of taste. Of the domestic varieties, Krasnodar tea is close to Indian in its properties. Georgian and Azerbaijani varieties of tea, just like Chinese, are distinguished by a milder taste and aroma. Tea lovers mix several different varieties when brewing in order to improve the taste and aroma of the drink. Some of the highest grades of Soviet tea currently produced by tea-packing factories contain a certain amount of Indian or Chinese tea. For example, Georgian tea "Extra" consists of 75% Georgian and 25% Indian, and in premium Azerbaijani has 40% of Chinese tea, etc. It should be recalled that with long-term storage tea, essential oils evaporate and the specific aroma is lost, although almost all other substances are preserved. Therefore, tea should be stored in glass or porcelain tightly sealed containers.

The quality of tea infusion depends not only on the variety and duration of storage of tea, but also on the method of its preparation. Nowadays, the most common preparation in the "teapot" is a very concentrated infusion, which is added to the boiling water poured into the cups. According to another recipe, tea is placed in a porcelain teapot (at the rate of half a teaspoon per glass) and poured with boiling water. Then, for five minutes, the teapot is covered with a heating pad, a pad, a warm cloth, after which the infusion is poured into cups. Tea leaves in a teapot can be used a second time. In this case, boiling water should be added only with fresh, not yet cooled tea leaves. The infusion obtained in this way will not have the aroma of fresh tea, but in terms of the amount of nutrients contained in tea leaves, it is not inferior to a freshly prepared drink. Sometimes they also use this method: they pour tea without large quantity raw water; after a few minutes, put on fire, bring the infusion to a boil (you can’t boil it!) And add boiling water. Often they do without teapots and other special utensils: put 1/2-1 teaspoon of tea in a glass, pour boiling water over it and cover with a saucer. After 3-5 minutes, the infusion is ready for use. AT last years methods have been developed for the production of instant tea powder (in hot and cold water).

When preparing a drink from tea, a significant part of the physiologically active substances contained in it, including vitamins, passes into a hot infusion. Red-brown color and astringent astringent taste give the infusion mainly tannins, and aroma - essential oil. The latter is very volatile, so freshly brewed tea is always more aromatic than tea that has stood for several hours. Essential oils also evaporate when boiling or reheating brewed tea.

The stimulating properties of the drink are mainly due to caffeine. In glass strong tea contains 0.02-0.1 g of caffeine, depending on the variety and method of tea brewing. Caffeine occupies a prominent place in the arsenal of therapeutic agents. It is partly obtained from tea leaves and twigs cut during plantation care, and tea dust left in tea-packing factories. Since strongly brewed tea contains a significant amount of caffeine, which excites the nervous system and tones the body, it is very useful for loss of strength and exhaustion, fatigue and decreased mental activity.

Caffeine is a powerful stimulant and should not be used for hyperexcitability, insomnia, organic diseases. of cardio-vascular system, atherosclerosis and hypertension. In such cases, it is not recommended to use strong tea. However, healthy people should not abuse strong infusion, as this can lead to overexcitation of the nervous system, anxiety, heart palpitations, feelings of fear and other painful phenomena.

Another alkaloid contained in tea, theobromine, was usually obtained abroad from cocoa husks. Currently, it is obtained synthetically. The third tea alkaloid, theophylline, is now also obtained by synthesis. It is used mainly in heart failure and as a diuretic in congestive edema. Theophylline is part of "eufillin" and "diprofillin" - drugs used in the treatment of bronchial and cardiac asthma, disorders cerebral circulation, heart disease with congestion. All three tea alkaloids are part of theofedrine used in bronchial asthma.

Just like caffeine preparations, tea is recommended to be given as a first aid for poisoning that causes depression of the central nervous system, weakening of cardiac activity and respiration. Tea promotes the absorption of ascorbic acid - vitamin C. It has been experimentally shown that catechins, which are part of the tannins of tea, are similar in structure to vitamin P, increase the assimilation of ascorbic acid and the strength of capillaries, and reduce the permeability of their walls. There is evidence of the beneficial effect of tea tannin in hypertension.

Due to the high content of tannins, tea has astringent action and improves digestion. Therefore, it is prescribed to patients with acute diarrhea and other disorders of intestinal activity. healing action tea infusion in such cases, apparently, also depends on the bactericidal properties of tannins. The product of the interaction of tea tannins with proteins - thealbin - is used as an astringent. It is part of the tablets "tesalben", used as an astringent and disinfectant for gastrointestinal diseases(2-3 tablets per day).

Strong tea infusion is also used externally. To do this, before going out into the sun, it is recommended to wash your face with tea. Tea compresses relieve pain and heat from sunburn.

Green tea is widespread in Central Asia. For its preparation, young leaves that have not undergone fermentation are dried immediately after harvest. Green tea is less aromatic, but physiologically more active. Pressed tiles of black or green “brick” tea are made from tea screenings or coarse leaves collected in autumn. Loose green tea can be brewed in the same way as black tea, but for brewing it is necessary to take half as much tea, since it contains much more tannin and caffeine. A good green tea infusion should be an amber-yellow color.

In the hot season, drinking green tea helps to significantly reduce the amount of water you drink. To do this, prepare a solution at the rate of 1.5 g of dry green tea per 1 liter of hot water. Tests of green tea infusion, to which vitamins A, C and group B were added, showed the expediency of using this drink in order to improve thermoregulation and increase efficiency.

How to use green tea remedy revealed its indisputable medicinal merits. So, on the basis of the Batumi Physiotherapy Hospital, observations were made on patients who received green tea in combination with other modern methods treatment. As a result, it was found that this drink, in combination with other drugs, stimulates hematopoiesis, enhances the formation of prothrombin in the liver, improves redox processes, and contributes to the normalization water-salt metabolism, tones the heart muscle, increases elasticity and reduces the permeability of the walls blood vessels. In addition, green tea infusion helps to lower blood pressure in initial stages hypertension, leads to a decrease in the level of cholesterol in the blood and improves the well-being of patients with atherosclerosis. beneficial effect drink is also noted in rheumatism and chronic hepatitis. If green tea infusion is used in combination with other medicines as a therapeutic agent, then as a prophylactic agent it acquires independent significance; recommend drinking three times a day for 60-80 g of strong infusion. Such an infusion is prepared from 1 teaspoon of dry tea to 1/2 cup of boiling water, infused for 10 minutes and then filtered.

Green tea also has strong antimicrobial properties. In this regard, a decoction of green tea (034) was suggested for the treatment of dysentery. To do this, 100 g of dry green tea is poured into 2 liters of water, infused for about 30 minutes, boiled, stirring occasionally, for an hour. The resulting broth is filtered through 2-3 layers of gauze, and the residue (tea leaves) is again poured into 1 liter of water and boiled for 40 minutes, after which it is also filtered. Both filtrates are then mixed, bottled in clean bottles and sterilized. Sterilized tea can be stored at normal room temperature for 3 months, and in the refrigerator for up to 6 months. Take a decoction of 1-2 tablespoons 4 times a day 20-30 minutes before meals (for children under one year old, the drug is dosed with teaspoons, and over a year old - dessert). At acute dysentery the course of treatment lasts 5-10 days, and for chronic - 15-20 days. The drug can also be taken with enterocolitis, colitis, dyspepsia.

Studies conducted in Japan and other countries have shown that tea, especially green tea, has a certain anti-radiation effect, reducing the harmful effects of radioactive substances on the body. The mechanism of this action is explained by the binding of the isotope of strontium 90 by tea catechins.

At the Institute of Biochemistry named after A. N. Bach of the USSR Academy of Sciences, an excellent food dye was obtained from the lower leaves of the tea bush branches, which were not usually used on plantations. The new dye gives a range of colors from black to pale gold. It is not only harmless, but also contains substances useful to humans.

Arabian coffee

Handwritten information has been preserved, from which it is clear that already in 875 AD coffee was known in Arabia and Persia. The first plantations of domesticated coffee appeared in Yemen. Gradually, coffee became the drink of the Bedouins, without going beyond the Arab East. In the XV-XVI centuries. the only country where the coffee drink was consumed was Arabia. Then from Syria, coffee penetrated to Turkey, where in 1554 the world's first coffee house was opened in Constantinople. At the end of the XVI century. information about the coffee tree penetrated Europe, and in 1615 the first bags of coffee were delivered from Turkey to Europe. But the widespread use of coffee in European countries began only in the second half of the 17th century. The first coffee house in London appeared in 1652. From England, the coffee drink penetrated to Holland, and then to Germany. Coffee also appeared in France in the second half of the 17th century. It is believed that the first acquaintance with coffee in Russia took place in 1665.

The spread of coffee went quite quickly and in the XVIII century. it was already known in most European countries. Initially, all European countries were forced to buy coffee beans grown in the countries of the Arab East, where the coffee tree was introduced into cultivation. Later, coffee plantations appeared in tropical Africa, in Java, in the Singapore region and in the hot provinces of Australia. In the middle of the XIX century. Italian Capuchin monks planted the first coffee tree near Rio de Janeiro and in a few decades Brazil became the main supplier of coffee on the world market. In the 20s of our century, brazilian coffee a powerful competitor appeared - Colombian coffee. By this time, Brazil was producing more than three times as much coffee as the rest of the world.

Coffee is a plant whose fruits have penetrated into the life of many peoples of the world. The most common is Arabian coffee (arabica) - an evergreen small tree or a large branched bush of the madder family, reaching a height of 5 m. The coffee tree has dark green leathery leaves, in the axils of which there are white flowers with a pleasant aroma, reminiscent of jasmine flowers. The branches of the tree are dotted with densely seated bright red fruits the size of cherries. Each fruit contains two flat-convex seeds - coffee beans. It takes 6-7 months for coffee fruit to ripen. The coffee tree begins to bear fruit already in the third year after planting, but the maximum fruit yield is observed between the fifth and seventh years. On average, one tree produces about 2.5 kg of berries per year, or 0.5 kg of green, or 0.4 kg of dried grains.

In addition to Arabian coffee, there are about 60 more species that grow in different parts of Africa, Asia and America. And different kinds coffee trees differ from each other both in the shape and size of organs - leaves, stems, etc., and in the quality of fruits and seeds. There are varieties of coffee that differ not only in shape, but also in the color of the fruit - white, red, dark purple or almost black. Coffee beans also differ in shape and color. Liberian coffee, for example, has light yellow seeds, Arabic coffee has bluish-green seeds, and a hybrid of these species has partially greenish seeds. The tree that produces the best variety of coffee, mocha, has small leaves and fruits with small but wide seeds. Sometimes, not two, but one perfectly round seed is found in the fruit of a coffee tree. Such beans are called pearl coffee and they are valued more than usual. And the fruits of the hybrido coffee variety grown in Brazil contain from 4 to 6 seeds.

The fruits of the coffee tree on the plantations are harvested by hand. The berries washed with water are dried in the sun on cement pads for two weeks. Then, in special peeling machines, the dry fruit pulp and hard inner shells are mechanically separated from the seeds. This is a dry method for obtaining coffee beans. In another, the so-called wet method, the pulp is removed from the fruits in special machines. Then the berries are placed in a dark place where the fermentation process takes place in the remnants of the pulp. After that, the remains of the shell are removed in large vessels with running water. The grains are dried in air or in dryers at a temperature of 50-60°. After drying with rollers, the seeds are released from the cornea and polished on special rotating drums. This is how raw coffee beans are obtained. They are sorted according to size and dirt is removed in special machines.

Raw coffee beans contain about 11.3% water, 12.6% nitrogenous substances, 1.18% caffeine, 11.7% fat, 7.8% sugar, 8.4% caffeic acid, 23.9% fiber and 3.8% minerals, Coffee is valued for its physiologically active caffeine content, flavor and aroma. To obtain pleasant specific taste and aroma, coffee beans are roasted, and the caffeine is not destroyed. When roasting grains, the percentage of water in the grains decreases (2.7%), sugar (2.8%), coffee tannic acid (up to 4.7%), and the percentage of nitrogenous substances (up to 13.9%), caffeine slightly increases. (up to 1.24%) and fat (up to 14.4%). When roasted, sugar caramelizes, caramelin is formed, coloring the coffee infusion in a dark brown color. The characteristic aroma of coffee gives the so-called cafeol. It is formed during the roasting of grains due to the incomplete oxidation of non-volatile substances and the formation of oxidizable volatile substances from them. Roasted coffee contains small amounts of mercaptans, phenolic compounds, pyridine, acetic acid and many other connections. When roasted, coffee seeds form a significant amount of vitamin PP - nicotinic acid, which is in a free state and easily passes into a coffee drink. One cup of black coffee contains about a third of the daily dose of vitamin PP needed by an adult.

Industrial roasting is carried out in special closed apparatus at 180-200 ° until the coffee seeds acquire a dark brown color. As a result of roasting, the weight of the seeds decreases slightly, and the volume increases by almost 1.5 times. At home, you can roast coffee beans in cast iron or iron pans. Sometimes, for more even frying, a little vegetable oil is added to the pan. Under-roasted coffee is less aromatic, and when over-roasted, charring or even complete combustion of substances contained in coffee occurs, which dramatically changes its taste and aromatic properties and it acquires a bitter or sour-bitter taste. Different types of coffee need to be roasted varying degrees darkening, corresponding to the greatest accumulation of volatile aromatic substances in the grains. So, for example, the African variety Robusta must be roasted stronger than Colombian coffee. As Hungarian scientists have established, the aroma and taste of coffee depends not so much on the variety, but on the method of roasting the beans. In their opinion, it is best to roast coffee in infrared rays. Moreover, the portable infrared oven for roasting grains offered by them can be used at home. If there are underdeveloped grains among the coffee beans, they remain lighter when roasted, and form light blotches in ground coffee. Underdeveloped beans give coffee excessive astringency.

Coffee beans can be stored for many years and, as connoisseurs say, like wine, its taste improves over the years. Roasted coffee should be placed in tightly sealed jars or boxes. It is best to store grains in glass, hermetically sealed vessels. Since ground coffee gradually loses its specific aroma and taste, it is not recommended to grind it in large quantities. Preferred required amount grind the beans before drinking, then the coffee made from it will be more aromatic and tasty. Usually, to prepare a cup of coffee, take 10-12 g of ground coffee powder, while in one cup there will be an average of 0.2 g of caffeine 1 .

In addition to coffee beans, packaged ground natural coffee in hermetically sealed cans and the so-called instant coffee that have become widespread are on sale.

Instant coffee is produced in the following way. The grains are dried in apparatuses with hot air and ground upon cooling. Then, in special apparatuses, the powder is mixed with a large amount of water. After that, liquid coffee enters a high multi-meter tower, where, under the influence of hot air, it is dried to a powder. The powder obtained in this way is "instant coffee". A drink prepared from it, differing somewhat in taste and aroma from that prepared from ground grains, has a physiological effect inherent in coffee, since caffeine is retained in it. In recent years, a process has been developed to strip coffee flavors with steam, which are then mixed with aqueous extract. The result is a soluble powder containing natural coffee aromas.

Caffeine and coffee aromas are water soluble and evenly distributed throughout the beverage. Nevertheless, the method of preparation of the drink affects not only its taste, but is also reflected in its action. There is a general rule for preparing a coffee drink in any way: you can not boil it.
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1 When preparing black coffee, coffee makers are often used various designs, which allows you to more accurately dose the strength of the coffee infusion and quickly get a filtered drink.

Widespread next way preparation of black coffee: rinse the coffee maker with boiling water, put ground coffee into it (10-12 g, or one full teaspoon per cup of drink), pour boiling water over it, heat it up (do not boil it!), Remove from heat, insist 5-7 minutes and pour through a strainer into cups.

Coffee "Turkish", or "Oriental" is very popular. It is prepared in small, somewhat tapering upwards, tin-plated from the inside vessels, the so-called Turks. If not, you can take a small narrow saucepan. In a glass of water, take 2-3 teaspoons of finely ground coffee and 3 pieces of sugar, which is placed simultaneously with coffee. Brew coffee over low heat, not bringing to a boil. As soon as the coffee has risen, remove it from the fire (you can put the vessel on the fire 2-3 more times, removing it as soon as the coffee starts to rise). Hot drink without filtering, pour into cups.

Even the beginning of the boil, characterized by the release of bubbles, already leads to a loss of aroma. Cooled or reheated coffee loses its taste and aroma properties. A special study found that compared to filtered coffee, brewed "Turkish" or "Oriental" (brewed from finely ground coffee with sugar and drunk with most of the grounds) increases urination. Since the strength of the drink, depending on the amount of caffeine in it, was the same in the experiments, we made a logical conclusion that the higher diuretic properties of Turkish coffee are determined not by caffeine, but by other active substances. active ingredients found in coffee beans. Increased diuresis contributes to more rapid excretion of caffeine, possible products of its oxidation and other "ballast" substances of the coffee drink from the body. This reduces the possibility of unpleasant side effects caused sometimes by coffee.

Although the main property of natural coffee is its stimulating effect, many people consume it mainly because of the pleasant aroma and specific taste of the drink. And for some people - fans of coffee - the stimulating effect of the drink is sometimes contraindicated. In such cases, it is recommended to drink coffee with chicory or half with milk. Czechoslovak scientists have developed a method for extracting caffeine from beans, in which coffee retains its specific taste and aroma.

The main biologically active substance of coffee is the alkaloid caffeine. Alkaloids of the caffeine group are similar in chemical structure to some substances found in the human and animal body (for example, uric acid and etc.). Apparently, therefore, they are not dangerous to humans, even with prolonged use in small quantities. Caffeine has the ability to be absorbed fairly quickly. Its action begins to appear within 15-30 minutes after administration. The duration of action of caffeine, like many other substances, largely depends on the body's ability to destroy it or turn it into less active substances, and especially to remove this alkaloid and its transformation products from the body. Caffeine does not have the ability to accumulate in the body even with prolonged use. Most of it breaks down and turns into urea. Within 6 hours, about 50% of the administered caffeine breaks down, and after a day it no longer remains in the body. Only 8% of the administered dose is excreted unchanged by the kidneys.

Under the influence of caffeine, reflex activity increases, breathing becomes more frequent and deep, heart activity increases, decreased blood pressure, the vessels of the brain, heart and kidneys expand, urination increases, secretion of gastric juice increases, etc.

For the treatment of diseases, coffee began to be used in the very early period his history. In Europe, the first indications of therapeutic use coffee appeared in 1591. At first, most European doctors were prejudiced against the coffee drink, but soon they began to widely use coffee to treat various diseases. Raw grains, usually in the form of an infusion, began to be used for fever, headaches, whooping cough, catarrhal conditions, gout and arthritis. More widely used decoctions or infusions of roasted coffee. Strong decoction mixed with lemon juice used for malaria. Often, coffee was prescribed to improve digestion, with various poisonings, migraines and some functional disorders. nervous disorders. In these diseases, coffee is often consumed today. Particularly firmly established in practice is the appointment strong coffee as an excellent tonic in case of loss of strength. Under the influence of caffeine contained in coffee drinks, a feeling of cheerfulness appears, mental fatigue and drowsiness disappear, thinking is greatly facilitated and deepened, memory and perception of emotional impressions are activated.

Favorably acts coffee in case of poisoning. In these cases, after washing the stomach and intestines, it is recommended to give the victim 1-2 cups of coffee, its tannins have a positive effect on the mucous membrane of the stomach and intestines, can precipitate and prevent the absorption of residues of toxic substances. In addition, in case of poisoning, caffeine tones the body and enhances weakened cardiac activity. For diseases gastrointestinal tract coffee is also used as a remedy: the tannins contained in it help stop diarrhea and improve digestion. In these cases, they use not only black coffee, but also jellies, mousses and jelly prepared on it. Sometimes, thanks to the action of coffee, it is possible to relieve a headache during menstruation or to stop intractable vomiting in pregnant women. However, coffee should be used for treatment only on the advice of a doctor. The patient is not recommended to drink more than 2-3 cups of coffee per day, since large doses of caffeine can have a harmful effect on the heart and nervous system.

Sometimes you can use coffee as an auxiliary wound healing agent. Abrasions and wounds (including festering ones) are advised to be washed with a 2-3% solution of carbolic acid or potassium permanganate and sprinkled with finely ground roasted coffee. Wash the wound at least twice a day; a layer of coffee powder covering it contributes to drying wound surface and faster healing.

There is an opinion that coffee is a good nutrient. Indeed, coffee contains quite a lot of nitrogenous substances, fat and sugar, but it is used in small quantities (10-12 g per cup). Therefore, the quantity nutrients actually coffee entering the body is small. True, the calorie content of the drink increases significantly due to the fact that coffee is usually drunk with sugar and often with milk or cream. So, for example, one cup of sweet coffee with cream covers about 5% of the daily calories needed by an adult. At the same time, coffee has the ability to reduce hunger and thereby, as it were, reduce the need for a large amount of food.

Coffee is contraindicated for easily excitable people suffering from insomnia and palpitations, sick peptic ulcer stomach and some diseases of the digestive system. When used in short period time of a large amount of strong coffee drink, even a healthy person can develop lung phenomena caffeine poisoning. At acute poisoning there is a strong tinnitus, headache, confusion, fear, anxiety, delirium, convulsions. Chronic abuse of coffee leads to increased nervous excitability, insomnia, and the appearance of unpleasant skin itching.

Is it possible to believe in the power of natural remedies and medicinal herbs? Yes, you certainly may! You just need to know about some of the nuances so as not to worsen your condition.

In autumn and winter, when the immune system weakens from stress and hypothermia, you need to help your body. Most of the people in need of health support try not to use the so-called "chemistry", then it's time to turn to natural remedies that activate the immune system.

1. Although these remedies are of plant origin, they should not be taken arbitrarily without controlling the process.

2. They are best taken only by those who have weak immunity; during the period prolonged stress or depression; in moments of indisposition; after past illness during which antibiotics were taken or if there was a feeling of impending illness.

3. Adaptogens will bring many benefits in sports activities both after and before training. They help the body recover faster and achieve better results.

4. Never use these remedies as a prophylaxis, in which case they can cause insomnia, agitation or apathy.

5. Adaptogens are effective no more than a cup of strong tea and act invigoratingly for only a few hours. However, if you start taking them regularly, by the end of the first week you will feel much better.

ATTENTION!
If you started taking adaptogens, then the course of treatment must be completed.

6. Through resource mobilization human body, they provide him with a supply of energy without resorting to the need to work in an enhanced mode. You need to take them only until 3 o'clock in the afternoon, half an hour before meals. If you use them later, then most likely you will have a sleepless night.

7. Although all adaptogens are able to energize the body, each of them has its own peculiarity: some help with headaches, others with colds, and so on.

The most effective adaptogens are:

* Ginseng.

This adaptogen has a medium strength. It gives a surge of energy, relieves fatigue, increases appetite and reduces blood sugar.

The course of treatment with ginseng should be at least a couple of weeks, during which a decoction of this root should be taken three times a day. 15-25 drops need to be diluted with water and add a little drinking soda.

* Lemongrass.

This plant is also known as the East Asian liana. It also gives the body an average dose of energy, increases efficiency and clarifies thoughts.

Lemongrass increases the acidity of gastric juice, so if you have gastritis or an ulcer, you should not use this adaptogen. During the course of treatment, lasting 3 weeks, you need to take 30 drops of lemongrass decoction twice a day.

* Echinacea.

Echinacea has an excellent effect on the nervous system and helps with flu, colds and various inflammations, as it has antimicrobial and antiviral effects.

This adaptogen is sold in the form of tablets. They need to be taken daily, 1-2 pieces for a couple of weeks.

Like any other drug, adaptogens have contraindications. They should not be taken for: hypertension, high temperature body, increased nervous excitability, epilepsy, insomnia.

Help of nature - tonic herbs

Health is our main wealth and we must always take care of it, Currently, we are quite often subjected to increased neuropsychic stress and stress, and therefore our psyche often cannot withstand such a load. Because of this, various borderline states develop - between health and illness, such as neuroses, various diseases internal organs associated with high loads, as well as just fatigue and fatigue. As a result, this leads us to start take various drugs with psychostimulant properties.

Everyone knows that this is very dangerous, since these drugs, as a rule, have a stimulating effect due to the consumption of energy available in the body, and it is not infinite and as a result can lead to complete devastation and exhaustion of the body. In addition, most of these drugs are addictive and addictive, that is, drug dependence. Therefore r It is much safer to use herbal infusions and teas, which have a tonic effect on the central nervous system. The action of such plants is softer, it not only stimulates, but also restores activity. nerve cells, improving their exchange. Although the mechanism of action of these herbs is not always fully understood, they are proven by centuries of tradition of their use mainly in oriental medicine.

These plants include: ginseng, eleutherococcus, lemongrass, rosea rhodiola, zamaniha, Manchurian aralia, leuzea and others. The drugs of this group do not have a pronounced stimulating effect, but they are most effective in borderline conditions, with a general weakening of the body after overstrain, stress and past infections, with fatigue and decreased performance. These herbs also increase endurance to physical and mental stress.

I will focus on some of these plants. They are best known to many of you.

Ginseng

Ginseng - perennial herbaceous plant Araliaceae family, grows in the Far East. For medicinal purposes, the root is used along with the rhizome at the age of five to six years, leaves, flowers, stems and seeds. The roots are washed, cut lengthwise into pieces, dried and used for cooking. water infusions and alcohol tinctures.

The ginseng root contains a large amount of essential and fatty oils, carbohydrates, glycosides and other biologically active substances, which have not yet been fully studied.

Ginseng tincture

- take alcohol 70˚ and crushed ginseng root at the rate of 1:10, that is, 100 g of alcohol is added to 10 g of ginseng root. Apply tincture of 15 - 25 drops two - three times a day for half an hour before meals for a month. After that, it is recommended to take a break for two to three weeks and, if necessary, repeat the course.

Water tincture

- this tincture is prepared from root powder in a ratio of 1:100, which is brewed with boiling water, insisted and taken one teaspoon 20 minutes before meals 2-3 times a day. Shelf life 1 day.

Ginseng tea

- Grind dry bark to a powder. Pour one teaspoon of powder hot water in a ratio of 1:10. Infuse the mixture for 10 minutes, strain. You need to be treated for 30 days, using a tablespoon of tea 3 times a day 20 minutes before meals. The course of treatment should be repeated in a month.

Ginseng tincture is contraindicated at high blood pressure, irritability, insomnia and a tendency to bleed. It is also not recommended to take it in the afternoon.

Rhodiola rosea

Rhodiola rosea is a perennial herbaceous plant that grows in Siberia, Altai, the Sayans, and the Far East. The roots and rhizomes of this plant are traditionally used to make remedies that relieve fatigue and increase efficiency.

Rhodiola rosea extract is sold in pharmacies, it is prescribed five to ten drops two to three times a day half an hour before meals. The drug has the same contraindications as ginseng, they should be followed.

Tea from various herbs with Rhodiola rosea

He has b more gentle effect on the body.

- take dry crushed raw materials of roots with rhizomes of Rhodiola rosea - 3 tbsp, fruits of mountain ash - 1 tbsp. l., rose hips and St. John's wort leaves - two tablespoons each, peppermint leaves - 0.5 tbsp. l .. Carefully move the collection, take a tablespoon, pour a glass of boiling water, insist on a water bath, strain, add to the original level and take half a glass three times a day;

- dry crushed raw materials of rhizomes with roots of Rhodiola rosea - 2 tbsp. l., rose hips, rhizomes with high lure roots - 2 tbsp. l. nettle leaves - 1.5 tbsp. l., St. John's wort herb, blood-red hawthorn fruits - 1 tbsp each and mix the whole collection well.

Take 1 tbsp. l. of this collection and pour boiling water, insist, strain, top up to the initial level and take 2 tablespoons three times a day half an hour before meals.

Levzeya

Leuzea is a perennial herbaceous plant of the Compositae family (Asteraceae). It is found in Siberia, in the Sayan Mountains, in Altai. It is also known as maral root or maral grass.

Leuzea rhizomes and roots contain inulin, carotene, essential oil, ascorbic acid, resinous and tannins, alkaloids, salts of phosphorus, arsenic. Preparations based on this plant have stimulating, tonic, immunomodulatory and regenerating properties. They are successfully used to treat diseases of the nerves, brain, genitourinary system.

Leuzea infusion

- 2 tbsp. l. crushed root is poured into 200 ml and infused for 20 minutes. Use 3-4 times a day, 50 ml each to increase efficiency, get rid of nervous overload or physical fatigue, as well as hypotension.

Leuzea tincture

- 10 g of leuzea is placed in a glass vessel and poured with 100 ml of vodka. The resulting mixture is left in a dark place for 2 weeks, shaken periodically. The tincture is taken before meals, 20 drops 2 times a day with a breakdown, or 30 drops 3 times a day for the treatment of impotence.

Leuzea honey

- Leuzea is crushed in a coffee grinder and mixed with honey in a ratio of 1:10. The resulting drug is taken 1 tbsp. l. 3 times a day as a tonic and uplifting agent.

Infusions and tinctures of any tonic plants should be taken only during the day, so that the last dose is no later than 18 hours. But it is still advisable to first consult with a specialist doctor. To do this, you can contact the Tibet clinic, which has been open in Moscow for many years. The Tibetan Medicine Clinic offers effective treatments for various diseases. For detailed information and sign up for a free consultation, go to the website: clinika-tibet.ru, you can also find information about specialists and patient reviews here.

Material from Encyclopedia of Vedic Science

Nutritional tonics ( bruhana karma)

In Ayurveda, a tonic is a substance that nourishes the tissue-elements (dhatu) of the body. A nourishing tonic is an herb that nourishes the body, increases its weight and density, useful material. Such herbal food is necessary for the dhatus and organs emaciated or weakened as a result of illness.

Tonic herbs usually have a sweet taste or sweet vipak (sweet after digestion), which indicates their creative effect. They are usually of the same nature as Kapha, and consist mainly of earth and water elements.

As a rule, tonic herbs are heavy, oily or mucus-containing. They increase the volume of vital juices, muscles and fat in the body, strengthen the blood and lymph, increase the secretion of milk and semen. In states of exhaustion, weakness, loss of strength and during convalescence, they act as restorative. They have a softening, calming, harmonizing effect, which helps to eliminate stiffness and calms the nerves.

Nutrient tonics generally reduce Vata and Pitta and increase Kapha. Some of these, such as ginseng and sesame, can excite Pitta. Nourishing tonics increase Ama and are therefore generally not used in Sama states, although in some cases they can soften Ama, making it easier to remove it from the body with other herbs. Nourishing tonics moisturize and cool; these are the best herbs for reducing Vata dryness.

However, they are heavy and difficult to digest. When Agni is low, especially in a Vata constitution, they are usually combined with various stimulant or carminative herbs (such as ginger or cardamom) to improve absorption.

Herbs that combine an astringent or bitter taste with a sweet taste are most suitable for Pitta conditions, such as comfrey root or shatavari. With their cooling effect, they can be used in the convalescence stage after high fever or conditions caused by the ingress of toxins into the blood (toxemia), as well as in ulcers and other inflammatory Pitta conditions.

Many of these nourishing herbs are expectorant and emollient. They soothe and nourish mucous membranes, restore body fluids and secretions. Because of this, they are especially good for the mucous membranes of the lungs and stomach. They heal the skin, help soften and relieve pain and muscle tension.

In Ayurveda nutritional properties herbs are enhanced with other sweet and nutritious ingredients such as milk, ghee butter and unrefined sugar.

Typical nutritional tonics: marshmallow, amalaki, aralia, bala, sweet potato, ginseng, raisins, elm, caragen, coconut, comfrey root, sesame, kupena, linseed, honey, almonds, milk, raw sugar, saw palmetto, rhemania, lotus seeds , licorice, tang kwei, dates, shatavari, yams.

Rejuvenating Herbs ( Rasayana karma)

Ayurvedic herbal medicine reaches its pinnacle in the science of rejuvenation. With the aim of renewing both the body and the mind, Ayurveda seeks not just to achieve longevity, but to gain pure consciousness, natural creative activity, unconstrained joy.

This approach is aimed both at gaining the immortality of the body (which, with a certain degree of harmony, can be achievable), and at the immortality of the mind, at the daily renewal of brain cells. At the same time, the mind and heart over the years remain as clear and pure as in childhood.

This science is called Rasayana. Rasayana- this is what is included ayana) to entity ( race). This is what penetrates the essence of our psychophysiological being and gives new life.

Rasayana substances regenerate the body and mind, prevent decay and delay aging. They can even reverse the aging process. What they bring to the body increases not only its quantity or mass, but also its quality. Rasayana substances are more subtle, more specific in focus and longer lasting than simple nourishing tonics. Their action supports the optimal condition and function of various organs, dhatus and doshas of the body. They are not necessarily sweet and nutritious, although most of them are sweet, at least as far as vipaka (post-digestion effect) is concerned. Rejuvenating tonics for Kapha can be spicy and hot.

Rasayana substances often have unique properties. Their action is determined equally by the general rules regarding taste and energy, and by prabhava.

According to Ayurveda, plants have Soma- ambrosia or nectar of immortality. It is at the same time the thinnest invigorating life-giving liquid - Ojas, the deepest juice of the body. Soma (Ojas) is the basis for clarity of perception, physical strength, endurance and durability of fabrics.

Soma is a subtle energy essence of the nervous system, obtained as a result of the digestion of food, impressions and experiences. Essentially, it determines our ability to enjoy life. It was she who was called the "food of the gods", because it contains the ability to find pleasure in everything.

The ancient Vedic science of Rasayana was mainly aimed at transforming the brain. She tried to provide a physical basis, a suitable container for the birth of true awareness in human beings. The Rasayana brought about "miraculous" changes, moving beyond the functioning of the "old mind", which is limited by the reversing patterns of fear, desire and vanity based on selfishness.

The real Soma is pure essence our feelings and sensations. Clear awareness is the nectar that nourishes the brain cells and causes changes in them.

Today we do not know which plant was originally used as Soma, if indeed it was obtained from a particular plant. However, all herbs related to Rasayana are similar in properties and methods of application to Soma.

Rasayana treatment involves the use of specific herbs, but in general it goes far beyond any conventional medical treatment. It includes mantras and meditation, which are the true catalysts for this process.

Rasayana top level, aimed at internal transformation, is called Brahma Rasayana Brahma means expansion, and it means unlimited expansion that creates the reality of life. Through meditation we go beyond the limits of the known, beyond the conditioned functioning of the brain.

Typical Rasayana Herbs:

• For Vata: calamus, ashwagandha, guggul, ginseng, haritaki, garlic.
• For Pitta: aloe, amalaki, brahmi, comfrey root, shatavari, saffron.
• For Kapha: bibhitaki, guggul, elecampane, pippali.

Many other herbs have anti-aging properties to one degree or another. It is possible that some herbs used in Western herbal medicine have strong anti-aging effects, but this issue needs further research.

Aphrodite ( Vajikarana)

The third type of tonic herbs, closely related to Rasayana herbs, are the herbs referred to in Ayurveda as Vajikarana (vaji - horse or stallion). These are herbs that give "horse" strength and vitality, especially in relation to sexual activity.

In a more general sense, these herbs can be called aphroditics (stimulating sexual activity), although they are much more than love potions from popular superstitions. By restoring the strength of the sexual organs, Vajikarana herbs restore vigor to the body.

The seed, to which Ayurveda refers both male and female reproductive tissue, is the essence, the quintessence of all dhatus, the “cream” of all body tissue elements. It contains the ability to create life. This means not only the ability to give rise to a new life, to give birth to a child, but also to renew oneself, to restore the vitality of youth to one's cells. The creative energy of life directed inward can renew both body and mind.

Vajikarana substances can be used both to increase sexual energy and improve its functioning, and to direct sexual energy inward to renew the whole organism. Most of these herbs are not just aphrodisiacs in the sense that they arouse sexual activity through stimulation of the genitals. Many of these are tonics that actually nourish and support the reproductive tissue. Others help to achieve a creative transformation of sexual energy for the benefit of the body and mind.

Acting primarily in the genital area, these herbs give strength to the entire body, just as a tree gains its strength from the roots. They have a powerful invigorating effect on the nervous system and bone marrow, increase the energy of the mind. The seed is the Itself of the body, which, when properly activated by the substances of Rasayana and Vajikarana, renews the mind. Similarly, it helps to strengthen the bones, muscles, tendons and blood.

Herbs Vajikarana can be divided into tonic and stimulating. Stimulants increase the functional activity of the genital organs, while tonics increase and improve the substance of their constituent tissues. Many aphroditics increase Kapha, some hot and spicy ones increase Pitta.

Typical aphroditics (Vajikarana herbs): asafoetida, ashwagandha, sweet potato, clove, gelonias, hibiscus, gokshura, knotweed, ginseng, cotton root, kupena, rose petals, onion (raw), fenugreek, saw palmetto,

More than anything in the world in winter I want to climb under a warm blanket with a cup of tea or cocoa and watch cute, unobtrusive films or even indulge in sweet laziness. In winter, the body is strongly influenced by Kapha. It is this dosha that contributes to the desire to be in a dream. No need to force yourself to lift yourself up and force you to do cleaning, work or physical education. We follow the female path: climb under the blanket, taking a cup of drink with you. But let this drink be magical, thanks to tonic herbs. And after a while, the energy gushing in you will not let you bask in idleness.

In Ayurveda, herbs that tone the body are conventionally divided into:

• nutritional tonics;
• herbs with rejuvenating properties;
• aphrodite.

A common property of all tonics is their ability to increase Pitta and Vata, and weaken Kapha. But they also have differences.

Nourishing tonics

Herbs. which belong to this group are oily, sweet in taste, they have a lot of mucous structure. They contribute to easy weight gain, muscle and adipose tissue, cleanse the blood and lymph well. After diseases, a decoction of nutritional tonics helps to recover quickly. For the constitution of Vata, it is better to use them not in pure form, and in a mixture with herbs that promote better assimilation, with a sharp taste (cardamom, ginger). For Pita, it is better to choose herbs of this group with bitter or astringent taste(aloe, raspberry).

Marshmallow is a typical representative of nutritional tonics. At high concentrations and for long periods of use, it can increase Kapha and Ama.

When used orally as a milk decoction or marshmallow tea:

• promotes the excretion of sputum when coughing, bronchitis, laryngitis;
• removes foci of inflammation infectious diseases bladder and kidneys;
• cleanses and restores the water element in the body;
• rejuvenates Pitta;
• tonifies Vata.

At external application Althea decoction is used as a lotion for:

• softening of the skin;
• wound healing;
• cleaning the skin from rashes;
• recovery skin after burns;
• pulling purulent accumulations from wounds.

Tonics with a rejuvenating effect

In tonics, a group of herbs stands out, which not only tone up, but also have a rejuvenating effect. Their effect on the body is more subtle compared to the herbs of the first group. They not only contribute to an increase in human strength, but also improve the quality of these forces. Their action is longer, more subtle, but also reach certain result only after a long period of use. These herbs are also called Rasayanas. They contribute not only to physical recovery, but also to the acquisition of spiritual health.

These herbs are not necessarily sweet in taste. For Vata from this group of herbs, calamus, ginseng, guggul are recommended. For Pitta, it is better to use aloe, comfrey root, saffron. A dosha like Kapha for a rejuvenating effect is advised to use elecampane.

Elecampane has a sharp and bitter taste. It reduces Kapha and Vata and can increase Pitta. Therefore, a state of high Pitta is a contraindication for the use of this herb. A decoction of elecampane is the best rejuvenating tonic for lung tissue. To do this, 15 g of elecampane is simmered in 0.5 liters of water for 20 minutes. Take three times a day with honey after meals.

To prepare a rejuvenating infusion of calamus, you need 10 g of the cut root of the plant per 200 g of water. It is recommended to take the infusion 1/4 cup 3 times a day half an hour before meals. The rejuvenating effect of calamus has a greater effect on the brain, nervous tissue and the circulatory system, freeing it from plaques and blood clots. However, with the use of calamus preparations, it is necessary to be careful for those people who have weakness of blood vessels and high blood pressure.

Similarly for circulatory system Aloe also works. Aloe juice has a bitter, astringent, pungent and sweet taste at the same time. Therefore, it is good for all doshas. It has a healing effect, improves metabolism, activates the metabolism of fats and carbohydrates, promotes good digestion. Using 2 tsp. aloe juice with a pinch of turmeric 3 times a day, you can effectively rejuvenate the female reproductive system prepare the body for pregnancy and childbirth.

Aphrodite

The third group of tonic herbs affect the reproductive system and sex hormones. It is the activity of the sex hormonal system that is the key to turning on the rejuvenation process. The metabolism of the body is activated, the cells of the body are renewed faster, enough energy, the work of all systems is being adjusted. The inclusion of sexual activity helps a person to think creatively and promotes creative activity.

Most of these, like many tonic herbs, increase Kapha, but those that are spicy increase Pitta energy.

What herbs that grow in our latitudes tone up the sexual system? These are known to all hibiscus, mountaineer many-flowered, rose petals, fenugreek, carnation.

Interestingly, flowers are often used in this group, such as roses or hibiscus.

Hibiscus has an astringent and sweet taste. This flower is dedicated to Ganesha, the god who is worshiped first. Ganesha removes all obstacles in life, he improves the functioning of the first chakra, the chakra of physical survival. Decoctions of hibiscus are good for diseases of the kidneys and the genitourinary system. They are used to purify the blood and rejuvenate cardiovascular system. The beauty of the skin and Thick hair is the result of long-term consumption of hibiscus tea.

Fenugreek seeds can be purchased both in pharmacies and in stores. healthy eating. Their energy combines bitter, sweet and spicy tastes. Fenugreek has a strong effect on Pitta, therefore it is contraindicated in high conditions of this dosha. It can be used for various purposes and in different forms:

• in the form of porridge to increase hair growth and lactation;
• fenugreek seed paste can be applied to boils and ulcers;
• sprouted seeds to use with weakness of sperm;
• brew as a powder (1 tbsp) in a glass of milk for a warming drink.

It is impossible to describe all the properties of plants that contribute to the exit from the state of apathy, but you can go and make yourself a tonic drink from herbs. And be active and happy.