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Picrorhiza, or kutki
Picrorhiza kurroa, also known as kutki or katuka, is a herbaceous plant from northeastern India and Nepal. Its root has been used for centuries by Ayurvedic medicine thanks to its hepatoprotective, digestive and healing properties. Science is also focusing on this remedy and in fact it is possible to find numerous studies on its properties. Let's see more about the effect of picrorhiza. Picrorhiza, properties - As reported by scientific research, picrorhiza kurroa has proven to be able to prot...
The persimmons are the edible fruits of a tree, scientific name Diospyros kaki, which means divine fruit, and have always been considered the sun of autumn since they are able to bring the power of the sun even in the coldest periods. Diospyros kaki is native to China, belongs to the Ebenaceae family and the persimmons can be found on supermarket shelves all over the world from November to December. But it is not only the fruit that is a restorative, re-mineralizing and revitalizing remedy, even...
Bay tree, or bay laurel, scientific name laurus nobilis, is a plant belonging to the Lauraceae family. The leaves of this plant are often used in cooking to flavor meat dishes or soups, but the properties of the laurel do not end there. Indeed, bay leaf has important healthy properties, it helps keep at bay blood sugar and cholesterol levels, it has also an anti cancer action, it is healing in case of wounds and improves digestion. Bay leaf, diabetes, blood sugar and cholesterol - On the basis...
Indian chai tea is not just a modern trend but it is a healthy aromatic drink with a very ancient tradition, dating back more than 5000 years ago. This tea is made with black tea, milk and a mixture of spices, including ginger, cardamom, pepper and cinnamon, which make it a digestive, anti-inflammatory and antioxidant drink, able to stimulate the metabolism. Properties - Scientific studies (Azimi et al, Rev Diabet Stud, Feb 2015) have shown that a drink prepared with black tea and 3 grams of s...
Food combinations and cooking methods, ginger Part 1
Ginger is a plant, scientific name Zingiber officinale family of Zinziberaceae, whose rhizome, also called root, is used to cook, thanks to its fresh aroma, and to prepare herbal remedies. Ginger is rich indeed in active substances, such as zingiberene, gingerol and shogaol, resins and mucilage. Thanks to these characteristics, ginger shows anti-inflammatory, antibacterial, anti-cancer and antioxidant properties. In addition, ginger is also able to keep at bay blood sugar, triglycerides and chol...
Common chicory, mother tincture and herbal tea
Cichorium intybus, or common chicory, is a medicinal plant of the family of the Compositae or Asteraceae. The plant has been already appreciated and used for therapeutic purposes to bring benefits to the liver since the time of ancient Egypt while St. Hildegard, a German naturalist lived in the 12th century, considered it a powerful digestive. Nowadays we know that the plant has anti-diabetic, tonic, laxative, diuretic and digestive properties, it is able to stimulate the work of the liver and g...
Anise is a plant from the East and it includes three main varieties: the green anise, the most used for cooking or as natural remedy, in this article we’ll refer to this type, star anise and peppery anise. Anise has antispasmodic and stimulating properties for the digestive system: it is in fact a remedy used to relieve disorders related to difficult digestions such as headache or dizziness or to give relief in case of abdominal cramps and painful menstruation. In addition to this, thanks to its...
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