Mixed greens (India)

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Raita are salads based on vegetables (cucumber, onion, carrot) or fruit (pineapple, papaya) with yogurt and spices (coriander, cumin, cayenne pepper).
Originally from India, they are fresh, cool, good to combine with spicy dishes. (International recipes for your family)

  • 4 hard ripe tomatoes
  • 2 cucumbers
  • 4 or 5 radishes
  • 1 bunch of chopped green chives
  • natural yogurt (3 jars)
  • 1 tip of ground curry knife (I skipped it from the diagram)
  • 1 tip of a pepper knife
  • a few parsley leaves
  • salt to taste

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Mixed greens (India):

Wash and cut the tomatoes into cubes (some drain them, I do not advise).

Peel and wash the cucumbers, radishes, do not peel them, cut them into slices.

Put the vegetables in a bowl, keep a few to garnish.

Add the yogurt and then the chives and curry powder, mix well.

Season with salt and place the vegetables on top (the preserved ones).

Refrigerate the dish for an hour.

Arrange the raita on a plate and garnish with parsley leaves.

-leavened dough from buns or bread
-what I find in the fridge, pantry: sausages, salami, cheese, leftover steak, olives, fish, onions, bell peppers and hot peppers, flax seeds, pumpkin, sunflower, pine, just like pizza. It can be made only with pieces of olives or onions, garlic or peppers or cheese or cumin, rosemary, basil, greens & ndash depending on what you want. I will come back with photos with all the combinations I make.

Cut the pieces (here we put sausages, bell peppers, olives, hot peppers, parmesan, sunflower seeds and pumpkin), mix everything with a piece of dough and let it grow.
When the dough has risen, break it into equal pieces (depending on how big you want the croissants to be), shape the croissants by hand greased with oil, put them in the tray lined with baking paper and let them rise for 20-30 minutes. . Grease with beaten egg with salt and put in the oven heated to 180 degrees. Bake over medium heat until nicely browned on top.
They are a wonderful snack, a breakfast or dinner, along with a glass of milk, sana or tea.
I go great with the package at school or at work. We always take more to the office, to offer to colleagues.

What greens to buy from the supermarket. Top 15 healthiest

Last year's star was without a doubt Kale. Praised by nutritionists and promoted as "super-food", Kale has been a real hit on healthy eating. But few people know that, before it, there are much richer greens in terms of nutrition, which you can find in any market, at very low prices.

The common cabbage you find in country gardens, parsley, beetroot leaves, spinach are greens with a much higher score than Kale cabbage.

1. Watercress (marshmallow or watercress)
It is a medicinal plant appreciated since antiquity as a & # 259 medicinal & # 259 plant. You can also eat it in the form of a salad. It has a diuretic, depurative, expectorant, aphrodisiac, aphrodisiac action.

1. Watercress
Score: 100

2. Chinese cabbage
Score: 91.99

3. Swiss beets
Score: 89.25

4. Beetroot leaves
Score: 87.08

5. Spinach
Score: 86.43

6. Chicory
Score: 73.36

7. Lettuce leaves
Score: 70.73

8. Patrunjel
Score: 65.59

9. Salata Romaine
Score: 63.48

10. Cabbage
Score: 62.49

11. Turnip leaves
Score: 62.12

12. Mustard leaves
Score: 61.39

13. Andive
Score: 60.44

14. Chives (Arpagic leaves)
Score: 54.80

15. Varza Kale
Score: 49.07

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Eating greens improves heart function and reduces the risk of diabetes and obesity

Three independent studies have linked the consumption of greens to the reduced health risks associated with obesity, diabetes and heart complications, reinforcing the benefits of eating a diet rich in such foods.

Scientists involved in these studies by the University of Southampton and Cambridge point in particular to nitrates as the key factor that makes these vegetables so effective.

According to Dr Andrew Murray of the University of Cambridge,

"There have been many great discoveries that have demonstrated the role of nitrates in reducing blood pressure and regulating body metabolism. These studies represent three further ways in which simple dietary changes can alter the risks of type II diabetes and obesity, as well as the potential relief of the symptoms of existing cardiovascular disease to lead a healthier life in general ”(1 ).

Dr. Murray worked on all three studies.

Greens are helpful in preventing heart attack and stroke

For the first study, which was published in Journal of the Federation of American Societies for Experimental Biology / Journal of the Federation of American Societies for Experimental Biology, experts have deepened the role that nitrate-rich vegetables play in terms of the number of red blood cells (red blood cells) that humans have, a factor that provides more understanding about the transport of oxygen in the body, as well as about blood viscosity. Consumption of greens such as spinach, which contains nitrates, allows a reduction in the production of a hormone called erythropoietin, which determines the behavior in the case of bodily events mentioned above (2).

Spinach - photo source: http: //goo.gl/Wh9ZrV

It is important to maintain a balance of this hormone, as too much of it will create chaos in the body. For example, excessive red blood cells can cause death or altitude sickness, while too thick (viscous) blood is most commonly associated with heart problems due to lack of oxygen in areas that are not easily accessible, such as capillaries. . That's why researchers say that blood viscosity also reduces the risk of clots (coagulation), which can lead to heart attack and stroke.

"Suppression of hepatic erythropoietin expression by nitrate can thus act to lower blood viscosity, simultaneously with the correspondence between oxygen supply and demand, as the perception of renal oxygen could act as a brake, avoiding a potentially harmful hematocrit collapse (ratio of red blood cell volume the global blood) (2).

The connection between the consumption of greens and a better blood flow

The second study supported the discovery of the health benefits of nitrates, noting that greens are an effective way to help the heart pump more efficiently.

This study, published in Journal of Physiology, outlines the fact that nitrates in the diet protect the heart and improve overall blood flow. Some of the key points of the paper published in the journal state that:

"Nitrate supplementation suppresses the expression of cardiac arginase and increases L-arginine levels, both in hypoxic (lack of oxygen) and normoxic (normal oxygen levels) conditions, and that" Nitrate supplementation could thus be beneficial to individuals. exposed to hypobaric hypoxia (lack of oxygen caused by low air pressure) at altitude or to patients with diseases characterized by tissue hypoxia and lack of energy, such as heart failure and chronic obstructive pulmonary disease, or in critically ill patients (3).

Eating greens fights fat cells and reduces the risk of diabetes

Obesity was the goal of the third study, which was published in Diabetes / Diabetes.

The researchers found that nitrates have the potential to help convert "bad" fat cells, which are white, into beige cells, which are similar to "good" brown cells, which work to reduce the risk of obesity and type II diabetes. "Because beige / brown cells have anti-obesity and antidiabetic effects," the study notes, "nitrates could be effective means of inducing this response in adipose tissue to treat metabolic syndrome" (4).

Foods rich in nitrates include spinach, parsley and lettuce (5).

Often, stress, nervousness and irritability are the causes of weight gain.

Specialists at Georgetown University in Washington have shown that under stress, the body assimilates calories on a double level and food influences, through the content of substances, the biochemical activities of the brain.

Here is the anti-stress menu that will help you lose 3 kg in a month:

From Monday to Sunday you can eat:

Breakfast: a glass of skim milk or yogurt, unsweetened coffee, a tablespoon of whole grains, 25 g of muesli, 200 grams of fruit.

Snack: a raw carrot or 150 ml of low-fat yogurt.

Lunch: 80 g of wholemeal pasta with tomato juice or 150 g of fish of your choice with garlic, fresh greens with 10 ml of white wine, green salad created, 50 g of wholemeal bread, 200 g of pineapple.

Dinner: 50 g of wholemeal bread bruschetta and 50 g of bean cream to which you add a tomato, an onion and a bell pepper, grilled eggplant slices with garlic and vinegar.

Lunch: 80 grams of whole rice boiled with pumpkin, 50 g of shells prepared with white wine, greens and radish salad, 200 g of kiwi.

Dinner: 100 g of steamed turkey steak with spinach with 20 g of olive oil, 50 g of whole grain bread, an apple.

Lunch: 80 g of brown rice with 200 g of peas, vegetable soup, green beans, 200 g of pineapple.

Dinner: 150 g of fish in a frying pan, lettuce, 50 g of wholemeal bread, 200 g of grapefruit.

Lunch: 80 g of tagliatelle with fish, garlic, curry and tomato juice.

Dinner: 100 g of steamed mozzarella with cauliflower, 50 g of wholemeal bread, 150 grapes.

Lunch: 80 g of rice with pumpkin, vegetable soup, 150 g of salmon, 200 g of mushrooms to prepare with sunflower oil and parsley, 200 g of melon.

Dinner: Vegetable meatballs, lettuce, 200 g plums.

Lunch: 80 g of whole grain pasta in which to put a few diced eggplant, tomato juice, salad of vegetables and bell peppers in the oven.

Dinner: Lentil soup prepared from 50 g of lentils and mixed greens, 50 g of wholemeal bread, 200 g of kiwi.

Lunch: 80 g of spaghetti, 100 g of chicken breast with 200 g of pineapple and fresh greens, ginger and mustard seeds.

Dinner: 50 g of wholemeal bread bruschetta with cream cheese, greens and onions, oil, salt and steamed broccoli.

Raita, one of the most popular Indian recipes

Raita is a yogurt with spices, one of the most popular and delicious Indian recipes. It looks a bit like the traditional Greek tzatziki recipe. It is made from thick, compact yogurt, mixed with vegetables, fruits and spices.

One of the duck variants is with grated cucumber, sprinkled with cumin and hot paprika. It is a recipe commonly found in almost all homes in India. It provides a good portion of calcium and protein and is a light food.

Raita is very easy to prepare, it does not require effort. It all depends on the quality of the yogurt used. The better the quality, the tastier it will be, in terms of taste and consistency. Very fatty and creamy yogurt or homemade yogurt is recommended. Vegans can use vegetable yogurt, made from different varieties of nuts, for the duck recipe.

There are no limits to imagination in preparing and combining ingredients, vegetables and fruits. You can choose what you like best or what is seasonal. You can mix three or four ingredients for flavor and texture.

Tip: choose ingredients that give the sensation of crantz and add them for a greater pleasure to enjoy. For example: cucumber, carrot, onion, beet, pomegranate. You can add potatoes, tomatoes, pineapple, apple, magician, papaya. For seasoning, you can choose coriander and basil, hot paprika, black salt. Other ingredients can be: grated coconut, mustard seeds, curry leaves, chilli.

Raita with pineapple

The sweet, savory taste of raita will surprise you with the main dish. It is easy and quick to prepare.

Ingredients for 2 servings:

  • 2 chopped pineapple dogs
  • 2 cups fat and creamy yogurt
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons of fried and ground cumin
  • ¼ teaspoon of hot paprika
  • 2 tablespoons chopped coriander leaves

Beat the yogurt until it becomes soft. Add salt, pepper, 1 teaspoon cumin, 1 teaspoon coriander, and mix well. Drain the excess liquid pineapple and add to the yogurt mixture. Transfer to a bowl and garnish with the remaining cumin, paprika and coriander leaves. Serve cold.

Anni's recipe - Hyderabady Biryani with chicken

Mix everything together with the chicken, leave to marinate in the fridge for at least two hours or even overnight for a stronger taste.

For rice

500 gr of high quality basmati rice

for flavoring rice you need:

2 cinnamon sticks

5 green cardamom berries

The rice is prepared as follows: wash the rice and leave it to hydrate in water for at least 20-30 minutes. Boil 2-3 liters of water together with all the spice ingredients, salt and two tablespoons of oil. Once the water starts to boil, add the rice and let it boil for 3 & # 8211 4 minutes until it is boiled at 30 & # 8211 40%. Strain the rice and transfer it to a large but not very deep pan.

For seasoning

3-4 julienned chopped red onions, hardened until crispy, caramelized.

Chopped coriander and mint leaves, saffron soaked in half a cup of milk, a handful of cashews, almonds bought raw but fried by you in a pan without oil, a handful of raisins.

Seasoning and serving

Take a pan with a thick bottom, made of cast iron, grease it with butter and transfer the marinated chicken together with the sauce in which it was marinated. Place over a layer of hardened onions, a teaspoon of garam masala, 1 layer of chopped green herbs and half the amount of rice, then repeat the layers of onion, greens, garam masala. Now add the other half of the rice, pour the saffron soaked in warm milk over the rice layer, salt to taste, a layer of caramelized onions, cashews, almonds, raisins, and green spices. Cover the pan well with a lid as airtight as possible, you can use a soft flour dough that sticks to the edge of the pan or moisten a towel that you will put over the lid or you can cover everything tightly with an aluminum foil placed over the lid .

Cook over high heat for 5-8 minutes, then another 40 minutes over low heat. Turn off the heat and let it rest for another 10-15 minutes, after which it is ready to serve!

I recommend serving Biryani with grated sauce & # 8211 add two grated cucumbers in 300 gr fat yogurt, salt to taste, pepper and a tablespoon of lime juice.

Short history

The word Biryani derives from the Persian language & # 8211 language that was spoken in different parts of India in Medieval India by the Mughal empire. The Mughal Empire in the Indian subcontinent was established and ruled by the Muslim Persians between the 16th and 19th centuries. It is said that the origin of the word biriany is from "birini" & # 8211 the Persian word which means rice. Another theory says that it derives from & # 8220biryan & # 8221 or & # 8220beriyan & # 8221 which means to fry or harden. Any theories prove the origin of this dish as being from Persia and / or Arabia, but it could reach from Persia via Afghanistan to northern India.

Mumtaz Mahal The queen of the Mughal empire, Shah Jahan, who built the Taj Mahal as a final resting place for his wife, decided that this dish was a complex one to feed his armies with.

The true origin of Biryani is uncertain in the end and there are many types of this preparation developed throughout India, but the principle of preparation has remained the same.

What is Biryani & # 8211

Biryani & # 8211 is a main dish usually cooked with long grain rice and meat, prepared together in a large bowl over a low flame. The meat is marinated with many spices, stimulants (cinnamon, cloves, cardamom, saffron & # 8230etc.) Aromatic plants and fresh herbs. Basmati rice and lamb pulp are traditionally used. Nowadays, it depends only on the region or the restaurant that prepares this dish. You can serve Biryani cooked with: lamb, ram, fish, chicken, eggs or vegetables.

Biryani's cooking technique is called "Dum pukht",While ” it means to breathe again “Pukht” means to cook. For the Dum pukht cooking technique, a thick-bottomed pot is used, preferably made of cast iron, in which it can be cooked over low heat, without mixing in the food, without the risk of burning the food. In order to cook Dum the pot when it is put on the fire must be sealed, in our country the sealing is done with a lid and a wet towel or a soft flour dough is made which is glued on the edge of the pot and the lid is placed on it, which is not remove from the pot until serving.

There are two basic types of Biryani: Pakkala (prepared on fire each phase separately) and Kacchi (cooked raw). In pakki biryani, cooked meat and rice along with spices are layered in Dum. In the kacchi biryani the raw ingredients are layered in Dum and set on fire over low heat.

There are many variations of this recipe so common in India, depending on the region and culture of the area.

Label: greens

For several years it has been speculated that the presence of oxalic acid in green leaves or vitamin C powder, would cause kidney stones or worse, that it would absorb calcium from the body and that everything green and raw must be boiled to avoid danger. . This proved to be a scam, instead of saying that the green leaves and vitamin C powder wash the oxalates, they chose to say that they form & # 8221. I sit and wonder, how could we believe that leaves, the richest sources of nutrients in the world, especially calcium and minerals easily absorbed by our body, could attract other minerals already existing in the body? How do you explain that the participants of the project & # 8222Fat, Sick and Nearly Dead & # 8221 who lived for up to 120 days only with salads and juices of green vegetables diversified from day to day, but in large proportion throughout the period when they were monitored had a maximum level of minerals, vitamins, proteins and B12 and eliminated oxalates and very easily kidney stones that turned into sand?

Victoria Boutenko, who promotes the consumption of green smoothies in the US, put together a well-documented answer to all the accusations against the consumption of green leaves (see the sources of inspiration for the article at the bottom of the page). I will only translate part of the whole article and I will let you read it in its entirety.

Ball and stick model of the oxalic acid molecule. (Photo credit: Wikipedia)

& # 8222Almost 85% of kidney stones contain various salts, calcium oxalate and / or calcium phosphate. It seems logical to associate calcium oxalate with oxalic acid found in some foods such as spinach, soy, tea, coffee, cereals and others. But at the same time, we will not find any clear scientific documentation that oxalic acid causes kidney stones. On the contrary, substantial scientific studies conducted in different countries of the world have shown that oxalic acid present in food plays an insignificant role in the formation of kidney stones.

For example, according to the Journal of the American Society of Nephrology, in 2007 a study was completed in Boston, which was one of the largest and longest studies done, at approximately 44 years old. The study looked at the relationship between oxalate consumption and kidney stones. During the study, 240,681 people of all ages were followed. Of all, 4,605 ​​had kidney stones throughout the period but the connection was uncertain, with no clear evidence. [1]

Multiple studies in several countries have shown that excessive consumption of animal products is the major risk when it comes to kidney stones. In the original article you will find 9 studies presented and I will translate only a few. All show that the real cause of kidney stones has nothing to do with green vegetable oxalates.

  1. Leiden University Hospital (The Netherlands) & # 8222 Excessive consumption of animal products and salt have been recognized as risk factors for kidney stones. & # 8221
  2. The Kaizuka Municipal Hospital in Japan reached about the same conclusions. They investigated the eating habits of 241 men who had a history of kidney stones. They noted that they had a much higher intake of animal protein than other healthy Japanese. Moreover, they consumed 60% of the protein ingested daily, especially at dinner.
  3. British researchers have reached the same conclusions and pointed out that low protein intake, as of vegetarians, reduces the risk of kidney stones. [6]
  4. Italian scientists concluded that & # 8222 the usual diet of women with recurrent kidney stones contained a high percentage of protein, salt and sugar and a very small percentage of fresh fruits and vegetables. & # 8221

As you remember from chemistry, magnesium is one of the major chemicals found in chlorophyll. Researchers at Massey have shown that magnesium deficiency causes kidney stones.

Dr. Eric Taylor of Portland, ME, kept 45,619 people under observation for 14 years, at which he changed their menu from time to time. His team presented evidence highlighting the exceptional results of magnesium administration in preventing kidney stones. [15]

Health benefits of oxalic acid

Dr. Supriya Yadav of Agharkar Research Institute, India, reported that & # 8222 administration of oxalic acid in combination with zinc sulfate and other salts, stopped E. coli & # 8221. [19]

After 20 years of investigation, Jennifer Prescott has concluded that oxalic acid is the cure for cancer. Studies have shown the power of antioxidants in preventing cancer.

Sources of studies and excerpts translated above

[1] E. Taylor, G. Curhan, & # 8222Oxalate Intake and the Risk for Nephrolithiasis. & # 8221 The Journal of the American Society of Nephrology, Jul. 2007, Channing Laboratory, Brigham and Women & # 8217s Hospital, Boston, MA USA.

[2] R. Holmes, D. Assimos, & # 8222The Impact of Dietary Oxalate on Kidney Stone Formation. & # 8221 Urological Research, Oct. 2004, Department of Urology, Wake Forest University Medical School, Winston-Salem, NC, USA.

[3] Dirk J Kok et al, & # 8222The Effects of Dietary Excesses in Animal Protein and in Sodium on the Composition and Crystallization Kinetics of Calcium Oxalate Monohydrate in Urines of Healthy Men. & # 8221 The Journal of Clinical Endocrinology and Metabolism, Oct. 1990, Department of Endocrinology, University Hospital, Leiden, The Netherlands.

[4] Neil A Breslau et al, & # 8222Relationship of Animal Protein-Rich Diet to Kidney Stone Formation and Calcium Metabolism. & # 8221 The Journal of Clinical Endocrinology and Metabolism, Jan 1988, Center in Mineral Metabolism and Clinical Research, Department of Internal Medicine, Dallas, Texas, USA.

[5] M. Iguchi, T. Umekawa et al, & # 8221Dietary Habits of Japanese Renal Stone Formers and Clinical Effects of Prophylactic Dietary Treatment. & # 8221 Hinuokika Kiyo. Acta Urologica Japonica, Dec. 1989, Department of Urology, Kaizuka Municipal Hospital, Japan

[6] W. Robertson et al, & # 8222Should Recurrent Calcium Oxalate Stone Formers Become Vegetarians? & # 8221 British Journal of Urology, Dec. 1979

[7] T. Meschi et al, & # 8222Dietary Habits in Women with Recurrent Idiopathic Calcium Nephrolithiasis. & # 8221 Journal of Translational Medicine, Department of Clinical Sciences, University of Parma, Parma, Italy.

[8] H. Kodama, Y. Ohno, & # 8222Analytical Epidemiology of Urolithiasis & # 8221, Hinuokika Kiyo. Acta Urologica Japonica, Jun. 1989, Department of Public Health, Nagoya City University Medical School, Japan.

[9] B. Hess, & # 8222Pathophysiology, Diagnosis and Conservative Therapy in Calcium Kidney Calculi & # 8221. Therapeutic Umschau. Therapeutic Review, Feb. 2003, Medizinische Klinik, Spital Zimmerberg, Wädenswil, Switzerland.

[10] L. Frassetto, I. Kohlstadt, & # 8222Treatment and Prevention of Kidney Stones: an Update. & # 8221 American Family Physician, Dec. 2011, University of California School of Medicine, San Francisco, CA, USA.

[11] Bernard Harlow et al, & # 8222Influence of Dietary Oxalates on the Risk of Adult-Onset Vulvodynia. & # 8221 Division of Epidemiology and Community Health, School of Public Health, Mar. 2008, University of Minnesota, Minneapolis, USA, [email protected]

[12] Hammarsten G. On calcium oxalate and its solubility in the presence of inorganic salts with special reference to occurrence of crystaluria. C R Trav Lab Carlsberg 1929

[13] Greta Hammarsten, & # 8222Dietetic Therapy in the Formation of Calcium Oxalate Calculi in the Urinary Passages. & # 8221 From the Medico-Chemical Institute, Lund, Sweden, June 1938.

[14] Linda Massey, & # 8222Magnesium Therapy for Nephrolithiasis & # 8221 Magnesium Research, Jun. 2005, Food Science and Human Nutrition, Washington State University, Spokane, WA, USA

[15] Eric Taylor, et al, & # 8222Dietary factors and the risk of incident kidney stones in men: New insights after 14 years of follow-up. & # 8221 The Journal of the American Society of Nephrology, 2004

[16] W. Berg, C. Bothor, H. Schneider, & # 8222Experimental and clinical studies concerning the influence of natural substances on the crystallization of calcium oxalate. & # 8221 Der Urologe, Jan. 1982, Germany

[17] Albert Hodgkinson, Oxalic Acid in Biology and Medicine, Academic Press, London, New York, 1977

[18] Mahmut Caliskan, & # 8222The Metabolism of Oxalic Acid, & # 8221 Mustafa Kemal University, Nov. 1998. Department of Biology, Hatay, Turkey.


Every cell in the human body, so flawlessly created, needs thyroid hormone to function properly. It is no surprise that when the thyroid is not working properly, nothing else is working.

Weight gain, digestive problems, hair loss (including, strangely, the third row of eyebrows), mental fog and depression are just a few of the symptoms faced by those suffering from thyroid disorders.

Here is a delicious smoothie recommended for thyroid health:

Thyme smoothie


  • 1 cup whole coconut milk
  • 1 teaspoon vegetable protein
  • 1 tablespoon extra-virgin coconut oil
  • 1 cup mixed greens
  • 2 Brazil nuts
  • 1 avocado
  • 1 celery stalk
  • 2 tablespoons sweet seaweed flakes
  • 1 tablespoon maca powder
  • 1 cup organic, frozen berries

Method of preparation: Mix the ingredients well in a blender.

What does it help? Hormones need healthy fats, ie milk and coconut and avocado oil. Green leaves are necessary for healthy methylation, also necessary for hormones! Brazil nuts are rich in selenium, which the body needs for the enzyme (5 'deiodinase) that can convert inactive thyroid hormone T4 into active hormone T3. Seaweed like sweet flakes are rich in iodine, the raw material for thyroid hormone secretion. Maca powder stabilizes hormone levels, and celery is a food-medicine for healing the intestines, also involved in optimizing the level of thyroid hormone.

Dill leaves

It is probably the vegetable with the longest & # 8220 career & # 8221 in the world, its use as an addition to food, but also as a medicine, being mentioned in an Egyptian papyrus over 4000 years old.

Very recent archaeological discoveries, made near a lake in Switzerland, have shown, however, that this plant was known and used in Europe at least 7,000 years ago, being cultivated at a distance of hundreds of kilometers from the shores of the Mediterranean, where it grows spontaneously. . It is also interesting that this vegetable migrated very early from southern Europe to distant Asia. Dill was intensely used in both Tibetan (Unani) and Indian (Ayurveda) medicine, where it was administered as a digestive, anti-infective and anti-inflammatory tonic. In antiquity, the Romans especially valued dill, which was a first aid remedy against digestive disorders and headaches that appeared after too rich parties. In Romanian folk medicine, fresh juice or decoction obtained from dill stalks was given against heart disease and cough, but also for various & # 8220 women's diseases & # 8221 or for & # 8220 stomach diseases & # 8221. Part of the secret of its fine amber green leaves is the aromatic oil they contain, a substance with exceptional therapeutic properties. Aromatic oil from dill acts mainly on the digestive and nervous systems, but also has other actions, as we will see below:Ways of preparation and administration of dillTo obtain dill juice, mix (with the help of the electric mixer) a handful of fresh leaves, to which 6-10 tablespoons of water have been added, after which it is left to soak for half an hour and filtered. The obtained liqueur is good to consume immediately or to be kept in the refrigerator, but not more than 4 hours. Fresh juice obtained from dill leaves is usually not administered alone, but diluted in a little carrot root juice. Usually, take a quarter of a glass (50 ml) of dill leaf juice twice a day, diluted in another quarter of a glass of carrot juice.

Soak three teaspoons of dried leaves or a handful of fresh dill leaves in half a liter of water for 8-10 hours, then filter. The resulting preparation is set aside, and the plant left after filtration is boiled in another half liter of water for five minutes, after which it is allowed to cool and filtered. Finally, the two extracts are mixed, obtaining approximately one liter of combined infusion, which is used internally (2-3 cups per day).

Dill as an addition to food

Added to everyday food, dill is both an excellent spice and preservative. Put in soups or stews, it prolongs their "shelf life" by at least 24 hours, because the volatile oil it contains prevents the start of fermentation processes. Put in salads, sandwiches or sauces, it makes them more digestible and intensifies their taste. In medicina Ayurveda se face din frunze de marar tocate fin si din iaurt (putem obtine acest amestec prin mixare) un sos racoritor, care se consuma in zilele calduroase, dar si atunci cand consumam hrana picanta, uscata sau fierbinte.

* Hipoaciditate, indigestie – se consuma cantitati moderate (1 lingurita) de marar verde tocat inainte de masa sau la felul intai. In doze medii si mici, mararul este un excelent stimulent al secretiei de sucuri gastrice si de bila, ajutand la procesul digestiv. Interesant este ca, in doze mari, mararul are efectul opus, inhiband secretia de sucuri gastrice si fiind foarte util in tratarea gastritei hiper-acide.
* Gastrita hiperacida – se pun 2-4 lingurite de marar taiat marunt in 250 ml de iaurt (de preferinta de tip Bifidus) si se amesteca folosind mixerul electric, dupa care se lasa 40 de minute sa se intrepatrunda componentele. Se consuma acest remediu pe stomacul gol, de doua ori pe zi. Asupra majoritatii suferinzilor de gastrita acest remediu are efecte calmante ale durerii, reduce secretia acida, normalizeaza digestia si apetitul.

* Balonare, colita de fermentatie – substantele volatile continute de marar impiedica dezvoltarea in exces a bacteriilor din intestin, prevenind formarea de gaze si aparitia colicilor abdominale. Se face o cura cu o durata de o luna, timp in care se consuma la fiecare masa cate o lingurita de frunze proaspete de marar tocate marunt.

* Colita de putrefactie – inainte de fiecare masa se consuma o salata de varza, de castraveti sau de salata verde, in care se adauga 2 lingurite de marar tocat si o lingurita de otet de mere. Tratamentul se face vreme de 1-2 luni si are un efect de reglare a florei intestinale foarte rapid si sigur.
* Candidoza digestiva – se consuma zilnic jumatate de litru din preparatul cu marar si iaurt Bifidus, descris la gastrita hiper-acida. Se face o cura de 30 de zile cu acest remediu care, desi pare foarte simplu, are o actiune extrem de complexa. Frunzele de marar contin substante aromatice cu un efect antifungic foarte puternic, in timp ce iaurtul Bifidus reface flora digestiva normala, ceea ce duce la inhibarea dezvoltarii tulpinilor agresive de Candida.
* Diskinezie biliara – substantele amare si uleiul esential continut de frunzele de marar stimuleaza varsarea bilei in colecist. Se consuma cate 50 ml de suc de marar, de doua ori pe zi, in cure de 2 saptamani. Tratamentul are si efecte antiinflamatoare asupra vezicii biliare, ceea ce il recomanda si ca adjuvant in colecistita.
* Sughit, spasme digestive – la nevoie, se mesteca indelung cateva tulpini de marar. Este un remediu folosit cu succes inca din evul mediu, cand era administrat in timpul banchetelor pentru a preveni disconfortul mesenilor. Explicatia eficientei sale este existenta unor substante in marar cu efecte antispastice puternice. Daca tratamentul acesta nu da totusi rezultate, se poate recurge la unul mai puternic: se opareste o lingurita de seminte de marar cu o cana de apa clocotita, se lasa la infuzat vreme de 10 minute, apoi se filtreaza si se consuma infuzia astfel obtinuta, cat de calda posibil. Efectul calmant digestiv si antispastic al acestui remediu este foarte rapid.
* Adjuvant in cistita si in nefrita – consumarea a 50 ml de suc proaspat de marar (obtinut prin metoda descrisa in acest articol), de 2-3 ori pe zi, in cure de doua saptamani, are un foarte bun efect antibacterian si antifungic asupra aparatului urinar. Conform unor studii recente, sucul de frunze de marar este si un puternic diuretic si stimulent al activitatii rinichilor, ajutand la prevenirea si la combaterea calculozelor renale.
* Infectie cu stafilococ auriu – un studiu facut de o echipa de cercetatori din India si din Argentina, sub conducerea dr. Gurdip Singh, a pus in evidenta o puternica actiune antibiotica a frunzelor si a semintelor de marar. Ca adjuvant in infectia cu Staphylococcus aureus, se administreaza sucul din frunze, cate 100 ml pe zi, in doua reprize, in cure de 2 saptamani. Suplimentar, se administreaza si uleiul volatil de marar (se gaseste in magazinele naturiste), cate 4 picaturi, de trei ori pe zi. Ambele remedii au efecte antibiotice puternice, avand o eficienta demonstrata si contra altor bacterii, cum ar fi Bacillus cereus sau Pseudomonas aeruginosa.
* Alaptare, refacere rapida dupa nastere – frunzele de marar proaspete, mestecate zilnic de femeile care au nascut de curand, sunt un excelent tonic fizic si nervos, ajutand la recapatarea apetitului, stimuland secretia lactica, imbunatatind calitatea laptelui, favorizand resorbtia tesuturilor aparute “in plus” in timpul graviditatii. Pentru a spori secretia de lapte, un remediu simplu si uluitor de eficient este sandiviciul cu marar, adica painea unsa cu unt si presarata cu putina sare si cu mult marar tocat fin. Se consuma acest “medicament” dimineata si seara. Efectele de stimulare a lactatiei sunt cel mai adesea impresionante.
* Postmenopauza – frunzele de marar contin mici cantitati de estrogen, hormonul feminin care incetineste foarte mult procesele de imbatranire, catifeleaza pielea, face ca pilozitatile sa creasca mult mai lent, ajuta la mentinerea fermitatii tesuturilor si previne uscarea mucoasei vaginale. Salatele asezonate cu mult marar sunt asadar recomandate in aceasta perioada a vietii, cand, in general, zarzavaturile si legumele proaspete sunt mai necesare ca oricand.
* Osteoporoza – dupa varsta de 40 de ani, consumul de marar verde, dar si de alte alimente cu efecte usor estrogene, cum ar fi uleiul de masline, graul germinat sau semintele de fenicul, este o excelenta premisa pentru prevenirea pierderii de substanta osoasa. Macar de doua ori pe an, primavara si la sfarsitul verii, faceti o cura cu salate de cruditati, pe care sa le asezonati cu marar din belsug (minimum 20 de grame pe zi).
* Obezitate, retentie de lichide – mararul verde are efect diuretic puternic si regleaza apetitul alimentar, fiind recomandat in mod special atunci cand vrem sa slabim. Se face o cura cu suc de marar, din care se administreaza cate 50 de ml, de doua ori pe zi, cu 5 minute inaintea mesei de pranz si a cinei. Cura dureaza 2 luni si se poate relua dupa o pauza de 3 saptamani. Atunci cand simtiti apropierea iminenta a unui “acces de foame”, mestecati foarte lent si indelung cateva fire de marar proaspat. Are efecte calmante psihice si regleaza apetitul.
* Dureri de cap – in medicina traditionala a popoarelor europene nordice, mararul este renumit pentru efectele sale echilibrante asupra sistemului nervos. Mestecarea catorva tulpini verzi de marar combate eficient durerile de cap (inclusiv cele insotite de ameteala si de varsaturi), reda acuitatea si claritatea simturilor celor surmenati.
* Adjuvant in insomnie – flavonoidele si unele oligoelemente continute in marar stimuleaza productia asa-numitilor “hormoni ai somnului” (de fapt sunt niste neurotransmitatori eliberati de catre scoarta cerebrala). La masa de seara se recomanda, asadar, o salata de cruditati in care sa punem macar 30 de grame (o legatura) de frunze de marar proaspete, tocate foarte fin.
* Raceli (viroze respiratorii) – se recomanda administrarea sucului de marar, cate 100 ml pe zi, consumat in mai multe reprize. Are efect usor febrifug, diminueaza senzatia de vertij, durerile musculare si articulare din timpul gripei. In plus, previne suprainfectiile bacteriene si usureaza respiratia, decongestionand caile respiratorii. O reteta de medicina populara care da efecte foarte bune contra racelii este mujdeiul facut din 2 catei de usturoi zdrobiti, o jumatate de lingurita de otet, 3 linguri de apa si o legatura de marar taiat foarte marunt. Desi are nume de aliment, mujdeiul cu mult marar este un adevarat medicament. Incercati si va veti convinge de acest lucru.

Arma lui secreta: uleiul aromat, cu proprietati exceptionale

* Astm bronsic – kampferol este numele unei substante (o flavonoida) continuta de catre frunzele proaspete de marar si care are efecte antiinflamatoare si antihistaminice exceptionale. Bolnavilor de astm bronsic, de bronsita alergica si de alergii respiratorii in general le este recomandata cura cu marar, din care se consuma cate 30-40 de grame zilnic, vreme de 4-6 saptamani. Cura diminueaza inflamatia cailor respiratorii, ajuta la decongestionarea acestora de secretiile in exces, diminueaza sensibilitatea alergica a organismului pe ansamblu.
* Valori ridicate ale colesterolului negativ (LDL) – un studiu de medicina experimentala facut in anul 2006 in laboratoarele Universitatii “Isfahan” din Iran a demonstrat ca administrarea de doze repetate de marar duce in 6 saptamani la o reducere a colesterolului din sange cu peste 10%. Ca atare, se recomanda introducerea acestui zarzavat proaspat in alimentatie, consumand minimum 30 de grame de marar, in cure cat mai indelungate.
* Prevenirea cancerului – consumul zilnic de zarzavaturi din familia Apiaceae, din care fac parte alaturi de marar si patrunjelul, telina, morcovul si leusteanul, tine boala canceroasa la distanta. Aceasta datorita flavonoidelor, substantelor aromatice si a clorofilei continute de aceste zarzavaturi, care previn mutatiile celulare, inhiba cresterea tumorilor si declanseaza apoptoza (programul de auto-distrugere) a celulelor maligne.
* Adjuvant in cancerul pulmonar, in cancerul cavitatii bucal e – anumite substante (monoterpene) continute in frunzele de patrunjel si, mai ales, in frunzele de marar, previn actiunea cancerigena a unor gaze si suspensii toxice, cum ar fi cele eliminate de autovehiculele cu ardere interna, de gropile de gunoi sau de tigarile aprinse. Aceste “otravuri” pe care le respiram, vrand nevrand, zilnic, sunt responsabile in foarte mare masura de multitudinea formelor de cancer al cailor respiratorii, care afecteaza in prezent milioane de oameni din intreaga lume. Cele doua zarzavaturi sunt eficiente insa nu doar in prevenirea, ci si in tratarea afectiunilor tumorale care afecteaza respectivele segmente. Se recomanda consumul zilnic a cate 20-30 de grame de marar si aceeasi cantitate de patrunjel verde, in cure de minimum 3 luni.

* Respiratie cu miros neplacut, gingivita – poate parea greu de crezut, dar mararul este stramosul… pastei de dinti. Cu 2000 de ani in urma, parintele medicinii, Hipocrate, recomanda ca dupa fiecare masa sa fie mestecate indelung in gura cateva tulpini de marar. El spunea ca acest remediu nu doar improspateaza respiratia, ci si curata dintii, mentine sanatatea gingiilor si previne inflamatiile mucoasei bucale. Cercetarile moderne ii dau dreptate lui Hipocrate, efectele antibiotice si antiinflamatoare ale substantelor continute de frunzele proaspete de marar justificand din plin utilizarea acestuia ca produs pentru mentinerea igienei cavitatii bucale.
* Adjuvant in blefarita si in conjunctivita – se umezeste o bucata de tifon cu infuzie combinata de marar. Compresa astfel obtinuta se pune peste ochii cu pleoapele inchise, tinandu-se vreme de 1-2 ore (din timp in timp, compresa se mai inmoaie in infuzie pentru a fi pastrata umeda). Tratamentul are efecte antibacteriene si antiinflamatoare, reduce senzatia de jena si de mancarime la nivelul ochiului.

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Video: 08 24 11 2010 Μογγόλοι, Τουρκομάνοι, Ινδία (August 2022).