❶ Hibiscus: All About The Benefits Of The Drink

Hibiscus is a drink made from dried petals of a special type of hibiscus - rosella or Hibiscus sabdariffa. This bright red flower grows in Egypt, Sudan, India, Mexico and other warm countries. Egyptians consider hibiscus their national drink. Sweet and sour aromatic hibiscus tea is popular in our country as well. It not only tastes good, but also has a beneficial effect on the body, healing and strengthening it. In Arabic folk medicine, hibiscus is considered almost a panacea - a cure for many diseases. Location: Location:

The dark red hibiscus petals contain amino acids, fruit acids, light carbohydrates, bioflavonoids, and various vitamins. Most of these substances are retained during brewing, making hibiscus infusion nutritious and beneficial.

The presence of a large amount of anthocyanins - substances from the flavonoid group - makes hibiscus tea a unique antioxidant. With its regular use, the rate of formation of free radicals decreases, thereby the human body is cleansed of harmful substances. The removal of toxins, heavy metals and other toxins from the intestines is facilitated by pectin, which is also rich in hibiscus.

For its high cleansing qualities, hibiscus is often recommended as an adjunct in the treatment of influenza and colds, alcoholic poisoning of mild and moderate severity, allergic reactions of various origins, suspicion of the presence of certain parasites in the body, for example, worms.

A decoction of hibiscus accelerates the regeneration of liver cells, restores the intestinal microflora, and stimulates the kidneys. It has bile and diuretic properties. This should be remembered for people who have chronic diseases of the stomach, kidneys and liver. They need to use hibiscus in small quantities and completely abandon it during an exacerbation of the disease.

Dried flowers used to make hibiscus tea are rich in vitamins P and C. Thanks to the first, the walls of blood vessels are strengthened, blood circulation improves, heart function is normalized, blood pressure stabilizes, and excess cholesterol is removed. Vitamin C increases the general tone of the body, increases efficiency and resistance to various colds and infectious diseases, accelerates the healing process.

To get the most out of hibiscus tea, it must be prepared properly. Hibiscus can not be brewed in a metal teapot, from this the drink will not only lose its rich color, but also lose most of its useful properties. Use a glass, ceramic, or porcelain infuser.

Hibiscus infusion should not be too strong. Optimally, take 1 heaped teaspoon for 1 glass of water. Then you can do one of three ways:

- pour boiling water over the hibiscus and let it brew for 5-10 minutes;

- pour boiling water over and boil for 3 minutes, remove from heat and serve immediately;

- pour the petals with cold water, bring to a boil, but do not boil, remove from heat, add a little sugar, let it brew for 5 minutes.

Hibiscus tea is consumed both hot and cold. In both forms, it retains useful properties and taste. Iced tea is more often served during the hot season as a wonderful refreshing drink.