Ebooka przeczytasz w aplikacjach Legimi na:
Odsłuch ebooka (TTS) dostępny w abonamencie „ebooki+audiobooki bez limitu” w aplikacji Legimi na:
Table of Contents
Alfalfa, which is a perennial herb, has a long list of dietary and medicinal uses and research has proven that Alfalfa might lower blood levels of cholesterol and glucose. Many take Alfalfa supplements orally and is has been proven safe except in a small percentage of people where it produces lupus like symptoms. In the seeds and sprouts of Alfalfa, amino acid L-canavanine is present and that is what is thought to cause this reaction. However, this is not present in the leaves of the Alfalfa. The whole leaf and the herb are what are rendered from the Alfalfa plant.
Since the sixth century the Chinese have used Alfalfa to relieve fluid retention and swelling. The Arabs were the first to find Alfalfa and they named it "the father of all foods." The leaves of the Alfalfa plant are very rich in minerals and nutrients, including potassium, calcium, magnesium, and carotene. The Arabs first fed it to their horses because they believed the Alfalfa made them swift and mighty. Alfalfa has been an animal crop for over a thousand years but is also used as an herbal medicine.
Alfalfa is a good diuretic and also a good laxative. It also works well for urinary tract infections, and kidney, bladder and prostrate disorders. The latest and greatest discovery of Alfalfa is the benefits that it might provide for lowering cholesterol because there are certain agents in Alfalfa that stick to cholesterol which keeps it from remaining in the blood stream. Further, it may also have a very strong relationship with lowering blood sugar levels.
When it comes to Alfalfa it is something that many people enjoy in their cuisine. It is good in salads and some people eat it as a vegetable all alone. Many people claim that eating Alfalfa is a big part of eating healthy. Besides wheat grass and algae, Alfalfa has the most nutritional value. It is high in fiber, vitamins, minerals, and has all of the required digestive enzymes.
It is warned by avid Alfalfa lovers that you likely will not like the way that it tastes in your mouth, it may feel like it is burning the tip of your tongue and you actually might just completely dislike it however, they urge you to not give up because it is an acquired taste and you will begin to like it. The best news is that soon after eating it regularly you will find that your appetite for heavier foods will diminish.
Alfalfa is also great for reducing fevers and is very good for the blood. It contains natural fluoride and prevents tooth decay. Alfalfa makes a great tea because when the Alfalfa leaves steep in the hot water it is a source of nitrogen. The tea is not only made for human consumption because people who grow Irises and Delphiniums just love Alfalfa tea because of the great effect that it has on the plants when used as a foliar spray. Many with a green thumb also use Alfalfa as mulch for their flower beds.
Asafoetida has been also referred to as the "Food of the Gods." The main part of this plant that is used is the resin which makes up a volatile oil. The history of this herb is amazing as it was used frequently back in time by Alexander the Great for flavoring. That was back in 4 B.C. still in early times, Asafoetida was used to treat gas and the bloating associated with it. Carrying through time the resin gum is used often for vegetarian dishes that are prepared in India. Today, it is one of the main flavorings in Worcestershire sauce.
Asafoetida is an herbal plant that has many diverse uses such as an aid for digestion, a remedy for headaches, an antidote, and an expectorant. Asafoetida has been known to be used on some mental impairment but not very often has it been shown to make any significant difference except for mild anxiety. Therefore it focuses primarily on bodily functions where it can do greater good.
As mentioned earlier, it works on gas and the bloating associated with it but further it also eases indigestion, rids stomach cramps, and helps with constipation, which is Asafoetida's contribution in the digestion department. When it comes to headaches, when Asafoetida is mixed with water it is showing great promise for the treatment of migraines and tension headaches. As an antidote, it works great for snake bites and an insect repellant when it is mixed with garlic.
As an expectorant the Asafoetida oil helps to rid the body of excess mucus and eases the respiratory system. Many use it for whooping cough, asthma, and bronchitis. Where expectoration is a problem asafetida helps in expelling accumulated cough. Some mixtures that seem to blend together well for coughs and as expectorants are roasted fresh resinous gum powder with real ghee or a mixture of asafetida powder with honey, white onion juice, betel nut juice and dry ginger.
Asafoetida has a very unpleasant odor to it, so bad that many call it the "Devil's Dung." The foul odor comes from the resin that is removed from the plant's stem and root. Asafoetida is a species of the fennel plant but a relative to the carrot. The wicked odor is formed from the organic sulfur compound found as part of the essential oils. When it comes to the value of the Asafoetida tree, the older, the better and trees less than four years of age are virtually worthless.
When buying Asafoetida in the marketplace it will likely be available in three different forms, one is called tears which are commonly sold in Chinese pharmacies and characteristically may have fragments of root and earth. It is also sold in a paste which is very commonly used as a condiment for flavoring such dishes as curry, to flavor beans, sauces, pickles, and many use it as a substitute for garlic.
A few other unique things that Asafoetida is used for is that if used in recipes regularly it has been suggested that it may increase the chances of male fertility. Often it is used for toothaches as well.
Balsam of Tolu