What is German Chamomile?

German Chamomile is a highly valued medicinal and aromatic herb known for its diverse pharmacological properties, including anti-inflammatory, antimicrobial, antiseptic, antispasmodic, and sedative effects. It thrives in various climatic and soil conditions, making it a versatile plant for cultivation. The essential oils extracted from its flower heads are particularly sought after in the pharmaceutical and aroma industries. Despite its high demand, large-scale cultivation is limited due to challenges in harvesting and the lack of efficient processing technologies. Research has shown that agronomic practices, such as optimal planting dates and nutrient management, significantly influence the yield and quality of chamomile. Additionally, genetic improvements and breeding efforts are ongoing to enhance its suitability for mechanical harvesting and increase essential oil content.

Top 10 Health Benefits of German chamomile Backed by Science

German chamomile is a popular medicinal herb that has been used for centuries in traditional medicine. Recent scientific studies have shed light on the potential health benefits of this daisy-like plant, which are primarily attributed to its rich phytochemical composition, including terpenoids, flavonoids, and coumarins. Here are some scientifically backed health benefits of German chamomile:

1. Anti-inflammatory Properties

German chamomile has been extensively studied for its anti-inflammatory properties, demonstrating significant health benefits across various conditions. Clinical trials have shown that chamomile extracts can effectively reduce gingival bleeding and inflammation, comparable to chlorhexidine mouth rinses. Additionally, chamomile has been found to alleviate symptoms of chemotherapy-induced oral mucositis, reducing both severity and pain. In patients with knee osteoarthritis, topical chamomile oil significantly decreased the need for analgesics, suggesting its potential in managing inflammation and pain. Furthermore, chamomile tea consumption has been associated with decreased inflammation markers and improved antioxidant status in patients with rheumatoid arthritis and type 2 diabetes mellitus, highlighting its systemic anti-inflammatory effects. These findings collectively underscore the therapeutic potential of German chamomile in managing inflammation-related health issues.

2. Cancer-Fighting Potential

German chamomile has shown promising potential in cancer treatment and prevention, particularly in mitigating the side effects of cancer therapies. Studies have demonstrated that chamomile gel can delay the onset of radiation dermatitis in head and neck cancer patients, reducing symptoms such as itching, burning, and hyperpigmentation compared to urea cream. Additionally, chamomile has been effective in lowering the severity of chemotherapy-induced oral mucositis and reducing pain scores. Chamomile’s benefits extend to improving immune function, as evidenced by increased white blood cell counts and resolution of neutropenia in patients undergoing chemotherapy. Furthermore, chamomile tea consumption has been associated with a significantly reduced risk of developing thyroid cancer and benign thyroid diseases, suggesting its potential as a protective agent against certain cancers. These findings underscore the multifaceted cancer-fighting potential of German chamomile, warranting further research to confirm and expand upon these benefits.

3. Nerve-Protective Effects

German chamomile has demonstrated significant nerve-protective effects across various clinical studies. For instance, topical application of chamomile oil has shown efficacy in alleviating symptoms of mild to moderate carpal tunnel syndrome (CTS), improving functionality, symptom severity scores, and reducing compound latency of the median nerve. Similarly, a pilot study on severe CTS patients revealed that chamomile oil significantly improved symptomatic and functional status, although electrodiagnostic parameters did not show significant changes. Additionally, chamomile extract has been effective in reducing generalized anxiety disorder (GAD) symptoms, with a favorable adverse event profile, suggesting its potential anxiolytic properties. Furthermore, chamomile has been found to improve sleep quality among elderly individuals, indicating its sedative effects which could indirectly support nerve health by promoting better rest and recovery. These findings collectively underscore the nerve-protective benefits of German chamomile, making it a valuable complementary treatment in various neuropathic conditions.

4. Cardiovascular protective effects

Chamomile tea consumption has been shown to significantly enhance antioxidant status by increasing the activities of superoxide dismutase, glutathione peroxidase, and catalase, which are crucial in mitigating oxidative stress, a key factor in cardiovascular diseases. Additionally, chamomile’s ability to improve glycemic control and reduce insulin resistance can indirectly benefit cardiovascular health by managing diabetes-related complications, which are often linked to heart disease. Furthermore, chamomile’s anti-inflammatory properties, as evidenced by its effectiveness in reducing pain and inflammation in various conditions, suggest its potential in alleviating inflammation-related cardiovascular issues. These findings collectively highlight the promising role of German chamomile in supporting cardiovascular health through its multifaceted biological activities.

5. Germ-Fighting Properties

Research indicates that chamomile possesses potent antioxidant activities, which can enhance the body’s defense mechanisms against oxidative stress. For instance, a study on patients with type 2 diabetes mellitus (T2 DM) showed that short-term intake of chamomile tea significantly improved glycemic control and increased antioxidant enzyme activities, such as superoxide dismutase and glutathione peroxidase, which are crucial for combating oxidative damage. Additionally, chamomile has been found to exhibit anxiolytic and potential antidepressant effects, which may indirectly support immune function by reducing stress-related immune suppression. In a study involving subjects with generalized anxiety disorder (GAD), chamomile extract significantly reduced anxiety symptoms and showed a favorable safety profile, suggesting its potential as a natural therapeutic agent. Furthermore, another study highlighted chamomile’s antidepressant effects in individuals with GAD and comorbid depression, indicating its broader psychotropic benefits. These findings collectively underscore the multifaceted health benefits of German chamomile, particularly its role in enhancing antioxidant defenses and supporting mental health, which can contribute to overall germ-fighting capabilities.

6. Enhances liver function and metabolic regulation

German chamomile has confirmed significant health benefits, particularly in the context of liver health and metabolic regulation. Research indicates that chamomile tea consumption can improve glycemic control and enhance antioxidant status in patients with type 2 diabetes mellitus (T2DM), which is crucial for mitigating oxidative stress—a key factor in liver damage and diabetes complications. Additionally, chamomile has shown potential in reducing serum lipid levels, including total cholesterol and low-density lipoprotein cholesterol, which are beneficial for liver function and overall metabolic health. Furthermore, chamomile’s anti-inflammatory properties, as evidenced by its effectiveness in improving symptomatic and functional status in conditions like carpal tunnel syndrome, suggest broader systemic benefits that could extend to liver health. These findings collectively underscore the liver-saving properties of German chamomile, making it a valuable adjunct in managing metabolic disorders and protecting liver function.

7. Help relief Pain

For its potential pain-relieving properties across various conditions, German chamomile has been extensively studied. Research indicates that chamomile oleogel significantly reduces pain, nausea, vomiting, photophobia, and phonophobia in patients with migraine without aura, demonstrating its efficacy as a pain relief treatment. Additionally, a study on diabetic patients undergoing coronary artery bypass graft (CABG) surgery found that a 3% chamomile ointment significantly alleviated wound pain compared to a control group. Chamomile extract has also been shown to be more effective than mefenamic acid in reducing the intensity of premenstrual syndrome (PMS) symptoms, particularly emotional pain. Furthermore, topical chamomile oil has been found to improve symptomatic and functional status in patients with severe carpal tunnel syndrome and reduce the need for analgesics in knee osteoarthritis patients. Inhalation of chamomile oil significantly reduced pain intensity in primiparous women post-cesarean section, and chamomile tea was effective in alleviating primary dysmenorrhea pain. These findings collectively support the use of German chamomile as a natural and effective option for pain relief in various medical conditions.

8. Help manage gingival inflammation and oral microsites

German chamomile has verified important benefits for oral health, particularly in the management of gingival inflammation and oral microsites. Studies have shown that mouth rinses containing chamomile extracts are effective in reducing gingival bleeding and inflammation, with antimicrobial and anti-inflammatory properties comparable to chlorhexidine, a standard treatment for gingivitis. Additionally, chamomile has been found to lower the severity of chemotherapy-induced oral microsites, providing relief from pain and reducing the severity of microsites symptoms. The use of chamomile in oral health care is further supported by its efficacy in reducing dental plaque and gingival indices without causing adverse effects such as tooth staining. These findings suggest that chamomile can be a valuable natural alternative for maintaining oral health and managing oral inflammatory conditions.

9. Improve Digestive Health

Chamomile drops have been found to effectively reduce gastric residual volume (GRV) in trauma patients under mechanical ventilation and nasogastric tube feeding, indicating its potential to aid in digestive processes and reduce gastric retention. Additionally, chamomile has demonstrated anti-inflammatory and antimicrobial properties, which can be beneficial in treating conditions like gingival bleeding, further supporting its role in maintaining oral and digestive health. Moreover, a herbal preparation containing chamomile has shown promise in maintaining remission in ulcerative colitis, highlighting its anti-inflammatory and antidiarrhoeal potential. These findings collectively underscore the therapeutic potential of German chamomile in promoting digestive health through its various beneficial properties.

10. Promotes healthy skin

For instance, a study on ostomy patients revealed that topical application of chamomile extract effectively prevented peristomal skin complications, reducing issues such as color change, secretion, and wound formation around the stoma. Additionally, chamomile gel has been shown to delay the onset of acute radiation dermatitis in patients undergoing radiotherapy for head and neck cancer, highlighting its protective properties against skin damage caused by radiation. Furthermore, chamomile ointment significantly alleviated pain from coronary artery bypass graft (CABG) surgery wounds in diabetic patients, suggesting its potential in promoting wound healing and reducing inflammation. These findings collectively underscore the therapeutic potential of German chamomile in enhancing skin health and managing skin-related complications.

Conclusion

German chamomile is a remarkable medicinal herb with a wide range of scientifically backed health benefits. Its anti-inflammatory, antimicrobial, and antioxidant properties make it a valuable natural remedy for various conditions, including inflammation, cancer, neuropathic disorders, cardiovascular issues, and infections. Chamomile’s ability to improve glycemic control, enhance antioxidant status, and reduce pain and anxiety further contribute to its therapeutic potential. Additionally, its benefits extend to oral health, digestive health, and skin health, making it a versatile herb for overall well-being. With its favorable safety profile and multifaceted biological activities, German chamomile emerges as a promising complementary treatment option worthy of further research and integration into healthcare practices.

ADDITIONAL RESOURCES

Several organizations in the United States focus on the benefits of Herbs and provide valuable resources for understanding its uses and safety.

Organizations and Resources:

1. American Herbalists Guild (AHG)

The AHG is a nonprofit, educational organization that promotes clinical herbalism as a viable profession rooted in ethics, competency, diversity, and freedom of practice.

2. American Botanical Council (ABC)

The ABC provides education using science-based and traditional information to promote the responsible use of herbal medicine.

3. Herb Society of America (HSA)

HSA is dedicated to promoting the knowledge, use, and delight of herbs through educational programs, research, and sharing the experience of its members with the community.

4. National Center for Complementary and Integrative Health (NCCIH)

NCCIH, part of the National Institutes of Health (NIH), conducts and supports research and provides information about complementary health products and practices, including herbs.

5. American Herbal Products Association (AHPA)

The AHPA is the national trade association and voice of the herbal products industry, with a mission to promote the responsible commerce of herbal products.

Recommendations for books or websites on benefits of German Chamomile

Here are some recommended books on the benefits of German chamomile:

1. “Chamomile: Medicinal, Biochemical, and Agricultural Aspects“ by Moumita Das

This book provides comprehensive coverage on the medicinal and biochemical aspects of chamomile, including its benefits, uses, and cultivation methods.

2. “The Healing Power of Herbs: Medicinal Herbs for Common Ailments“ by Rosemary Gladstar

Although this book covers various herbs, it includes detailed sections on chamomile, highlighting its therapeutic properties and applications in natural medicine.

3. “Herbal Medicine: Expanded Commission E Monographs“ by Mark Blumenthal, Alicia Goldberg, Josef Brinckmann

This book offers expanded monographs on various herbs, including German chamomile, and provides scientific information on their medicinal benefits and usage.

4. “The Essential Guide to Herbal Safety“ by Simon Mills, Kerry Bone

This guide includes safety profiles and usage guidelines for numerous herbs, with a thorough section on chamomile, detailing its benefits and precautions.

5. “Herbs for Stress & Anxiety: How to Make and Use Herbal Remedies to Strengthen the Nervous System. A Storey BASICS® Title“ by Rosemary Gladstar

Focuses on herbs that aid in stress and anxiety relief, with practical information on using chamomile as a calming agent.

FAQS

1. What are the primary health benefits of German chamomile?
   • German chamomile is known for its anti-inflammatory, antinociceptive, neuroprotective, cardioprotective, and antimicrobial properties. It has been used traditionally to treat various ailments and promote general well-being.
2. How does German chamomile help in reducing pain and anxiety?
   • Chamomile, particularly in the form of aromatherapy, has been shown to significantly reduce pain and anxiety. Studies have demonstrated its effectiveness in reducing pain intensity during labor and other conditions.
3. Can German chamomile improve liver function?
   • Yes, studies on rats have shown that German chamomile can improve liver function, particularly in cases of liver damage induced by toxins like carbon tetrachloride (CCl4).
4. Is German chamomile effective in oral health care?
   • German chamomile mouthrinse has been found to be effective in reducing plaque, gingivitis, and periodontal pocket depths, although it may increase calculus formation.
5. What are the anticancer properties of German chamomile?
   • α-Bisabolol, a compound found in German chamomile, has demonstrated anticancer properties in various experimental studies, making it a potential candidate for cancer therapy.
6. How does German chamomile affect metabolic health?
   • Chamomile contains polyphenols that have been shown to attenuate postprandial hyperglycemia, suggesting potential benefits for managing blood sugar levels.
7. What are the neuroprotective benefits of German chamomile?
   • German chamomile has neuroprotective properties that can help protect the nervous system from damage and may be beneficial in treating neurodegenerative diseases.
8. Can German chamomile be used to treat digestive disorders?
   • Yes, chamomile has been traditionally used to treat various digestive disorders, including indigestion, bloating, and irritable bowel syndrome (IBS).
9. What are the benefits of German chamomile for skin health?
   • Chamomile is widely used in cosmetics for its soothing and anti-inflammatory properties, making it effective in treating skin conditions like eczema, dermatitis, and minor wounds.
10. How does German chamomile contribute to cardiovascular health?
    • German chamomile has cardioprotective effects, which can help in maintaining heart health and preventing cardiovascular diseases.

What is High blood Pressure?

High blood pressure, also known as hypertension, is a condition where the force of the blood against the artery walls is consistently too high, which can lead to various health problems, including cardiovascular diseases. It is a significant risk factor for conditions such as heart disease, stroke, chronic kidney disease, and dementia. Blood pressure is considered high if the systolic pressure is above 140 mm Hg or the diastolic pressure is above 90 mm Hg. The risk of cardiovascular disease doubles with each increment of 20/10 mm Hg starting from 115/75 mm Hg. High blood pressure can be influenced by genetic factors, lifestyle choices, and other health conditions. Effective management includes lifestyle modifications and, in many cases, medication to achieve target blood pressure levels and reduce the risk of complications.

Research on Green Tea and Blood Pressure

Studies investigating the impact of green tea on blood pressure have shown promising results. They suggest that consuming green tea can lead to significant reductions in both systolic and diastolic blood pressure. Research from systematic reviews and meta-analyses of randomized clinical trials indicates that green tea intake can result in a modest but notable decrease in systolic blood pressure by -1.94 mmHg and diastolic blood pressure by -1.92 mmHg. Other meta-analyses have also supported these findings, demonstrating that green tea consumption can lower systolic blood pressure by -1.98 mmHg and diastolic blood pressure by -1.92 mmHg. Furthermore, it has been observed that the hypotensive effects of green tea are more pronounced with longer consumption periods and higher initial blood pressure levels. The antioxidants found in green tea, particularly catechins, are thought to be key in delivering these benefits by reducing oxidative stress and enhancing endothelial function. Green tea has also been linked to improvements in lipid profiles, which could further contribute to its overall advantages for cardiovascular health. While some studies have presented conflicting results, emphasizing the necessity for more high-quality, extended clinical trials to verify the effectiveness of green tea in managing blood pressure, the existing body of evidence supports the potential of green tea as a natural approach to lowering blood pressure and enhancing cardiovascular well-being.

Potential Benefits of Green Tea for High Blood Pressure

Green tea has long been touted for its numerous health benefits, and one area where it shows promise is in managing high blood pressure or hypertension. Here are some potential benefits of incorporating green tea into your diet if you’re looking to keep your blood pressure in a healthy range:

1. Reduce systolic blood pressure

A systematic review and meta-analysis of randomized clinical trials revealed that green tea consumption significantly reduces SBP by approximately 1.94 mmHg. Another meta-analysis confirmed these findings, showing a reduction in SBP by 2.36 mmHg. Studies on hypertensive rat models also demonstrated that green tea polyphenols can lower blood pressure through their antioxidant properties. Additionally, a meta-analysis of 13 randomized controlled trials found that green tea consumption significantly decreased SBP by 1.98 mmHg. These findings suggest that regular consumption of green tea can contribute to modest reductions in systolic blood pressure, which may be beneficial for managing hypertension and reducing cardiovascular risk.

2. Reduce diastolic blood pressure

Green tea has been shown to have beneficial effects on reducing diastolic blood pressure in various studies. A meta-analysis of 13 randomized controlled trials found that green tea consumption significantly lowered diastolic blood pressure by 1.92 mmHg compared to control groups. Another systematic review and meta-analysis of randomized controlled trials also reported a significant reduction in diastolic blood pressure (MD -1.77 mmHg) with tea consumption. Additionally, a study on obese, hypertensive patients demonstrated that daily supplementation with green tea extract significantly decreased both systolic and diastolic blood pressures after three months. These findings suggest that regular consumption of green tea can be an effective dietary intervention for managing high blood pressure, particularly diastolic blood pressure.

3. Good for cardiovascular health

Several studies have shown that drinking green tea regularly can help lower both systolic and diastolic blood pressure. One study, in particular, discovered that consuming green tea led to a notable reduction in systolic blood pressure by around 2.36 mmHg and diastolic blood pressure by 1.77 mmHg. Moreover, green tea polyphenols have been found to lower blood pressure by acting as antioxidants, as seen in studies with rats experiencing high blood pressure. Clinical trials have also demonstrated that taking green tea extract supplements can lower blood pressure, decrease inflammatory markers, and reduce oxidative stress in overweight individuals with high blood pressure. Additionally, green tea has been shown to enhance endothelial function and metabolic profiles, both crucial for heart health. In conclusion, making green tea a regular part of your routine seems to be a good approach to managing high blood pressure and improving heart health.

4. Promote blood vessel relaxation

To offer significant benefits for individuals with high blood pressure, Green tea has been shown the promotion of blood vessel relaxation. Studies indicate that green tea extract (GTE) can significantly reduce both systolic and diastolic blood pressures in hypertensive patients, likely due to its high antioxidant content which helps reduce oxidative stress and inflammation. Additionally, green tea has been found to modulate the renin-angiotensin-aldosterone system, enhance nitric oxide synthesis, and improve endothelial function, all of which contribute to the relaxation of blood vessels and overall cardiovascular health. These effects are further supported by meta-analyses and clinical trials that consistently show a small but significant reduction in blood pressure among individuals consuming green tea or its extracts. Thus, incorporating green tea into the diet may be a beneficial strategy for managing high blood pressure and promoting vascular health.

5. Oxidative Stress Reduction

Studies have demonstrated that green tea polyphenols, particularly catechins, can effectively lower both systolic and diastolic blood pressure in hypertensive models by reducing oxidative stress and inflammation. The antioxidant activity of green tea helps to enhance the expression of catalase and other antioxidant enzymes, which in turn mitigates oxidative damage in the cardiovascular system. Additionally, green tea has been found to improve endothelial function and reduce arterial stiffness, further contributing to its antihypertensive effects. Regular consumption of green tea or its extracts can thus be a beneficial strategy for managing high blood pressure and improving overall cardiovascular health.

Considerations and Safety

Green tea has been extensively studied for its potential benefits in managing high blood pressure (hypertension). Several systematic reviews and meta-analyses have demonstrated that green tea consumption can lead to modest reductions in both systolic and diastolic blood pressure. For instance, a meta-analysis of 13 randomized controlled trials found that green tea significantly decreased systolic blood pressure by approximately 1.98 mmHg and diastolic blood pressure by 1.92 mmHg. Another review highlighted that regular consumption of green or black tea resulted in reductions in systolic and diastolic blood pressure, with green tea showing more pronounced effects. The antihypertensive properties of green tea are attributed to its high content of catechins, which exhibit strong antioxidant activity, reducing oxidative stress and inflammation, both of which are implicated in the pathogenesis of hypertension. However, the effect size is generally small, and the clinical significance of these reductions remains a topic of debate. Additionally, some studies have reported adverse events such as rash and abdominal discomfort, indicating that while green tea can be beneficial, it should be consumed with caution, especially in individuals with pre-existing conditions. Further long-term studies with rigorous methodologies are warranted to confirm these findings and to better understand the safety profile of green tea in hypertensive patients.

Conclusion

Green tea appears to have modest but beneficial effects on reducing both systolic and diastolic blood pressure, making it a potentially helpful dietary addition for individuals with hypertension or prehypertension. Multiple systematic reviews and meta-analyses of randomized controlled trials have consistently demonstrated reductions in systolic blood pressure ranging from 1.94 to 2.36 mmHg and diastolic blood pressure reductions of 1.77 to 1.92 mmHg with regular green tea consumption. The antioxidant properties of green tea polyphenols, particularly catechins, are thought to contribute to these antihypertensive effects by reducing oxidative stress, promoting blood vessel relaxation, and improving endothelial function. While the magnitude of blood pressure lowering is modest, regular green tea intake may be a safe and accessible dietary strategy to complement other lifestyle modifications and pharmacological interventions for managing hypertension and promoting cardiovascular health.

ADDITIONAL RESOURCES

High blood pressure, or hypertension, is a critical public health issue in the United States, affecting millions of individuals and contributing significantly to the risk of heart disease and stroke. Numerous organizations are dedicated to addressing this problem through research, education, advocacy, and clinical programs. These organizations provide resources for patients, healthcare professionals, and the general public to better understand and manage hypertension.

Here are some key organizations involved in the fight against high blood pressure in the United States:

1. American Heart Association (AHA)

The AHA is a leading organization in cardiovascular health, providing education, research funding, and advocacy efforts to combat high blood pressure and other heart-related conditions.

2. National Heart, Lung, and Blood Institute (NHLBI)

Part of the National Institutes of Health (NIH), the NHLBI conducts and supports research on the causes, prevention, and treatment of high blood pressure and other cardiovascular diseases.

3. Million Hearts®

A national initiative co-led by the CDC and CMS, aimed at preventing one million heart attacks and strokes within five years by improving cardiovascular health through better hypertension control and other measures.

4. Centers for Disease Control and Prevention (CDC)

The CDC provides resources and guidelines on hypertension prevention and management, focusing on public health strategies to reduce the incidence of high blood pressure.

5. Hypertension Canada

While based in Canada, this organization provides valuable resources and guidelines for hypertension that are widely used and respected internationally, including in the United States.

6. American Society of Hy pertension (ASH)

ASH is dedicated to the research and treatment of hypertension, offering educational programs and resources for healthcare professionals.

Recommendations for books or websites on High blood pressure.

Here are some recommended books and websites on high blood pressure that offer comprehensive information, practical tips, and the latest research findings:

Books:

1. “The Blood Pressure Solution: The Path to Naturally Lower and Control Your Blood Pressure, Without Medication” by Dr. Mark Wiley

This book offers natural solutions and lifestyle changes to manage high blood pressure.

2. “Mayo Clinic 5 Steps to Controlling High Blood Pressure: Your Personal Guide to Preventing and Managing Hypertension” by Mayo Clinic

A practical guide from the experts at Mayo Clinic on how to manage and prevent high blood pressure.

3. “Hypertension Cookbook For Dummies” by Rosanne Rust and Cindy Kleckner

A cookbook offering heart-healthy recipes to help manage high blood pressure.

4. “The DASH Diet Action Plan: Proven to Lower Blood Pressure and Cholesterol Without Medication” by Marla Heller

This book introduces the DASH diet, which is recommended for lowering blood pressure.

Websites:

1. American Heart Association (AHA) – High Blood Pressure

Comprehensive information on high blood pressure, including prevention tips, treatment options, and resources for patients.

2. Centers for Disease Control and Prevention (CDC) – High Blood Pressure

Detailed information on hypertension, its risk factors, and public health strategies to control it.

3. National Heart, Lung, and Blood Institute (NHLBI) – High Blood Pressure

Research-based information on the causes, prevention, and treatment of high blood pressure.

4. Million Hearts® – Hypertension Control

Resources and strategies for managing hypertension, aimed at preventing heart attacks and strokes.

5. Mayo Clinic – High Blood Pressure (Hypertension)

Expert-reviewed information on the symptoms, causes, and treatment of high blood pressure.

FAQS

1. How does green tea help lower blood pressure?
   Green tea contains catechins, particularly epigallocatechin gallate (EGCG), which have vasodilatory effects. These compounds help relax and widen blood vessels, potentially reducing blood pressure by improving blood flow and decreasing vascular resistance.
2. How much green tea should I drink to lower my blood pressure?
   Experts generally recommend consuming 3 to 5 cups of green tea daily to experience its blood pressure-lowering benefits. However, moderation is key, as excessive consumption can lead to side effects like insomnia and stomach discomfort.
3. Can green tea raise blood pressure due to its caffeine content?
   While green tea contains less caffeine than coffee, it can temporarily raise blood pressure in individuals sensitive to caffeine. However, the overall effect of green tea on blood pressure is generally mild and beneficial in the long term.
4. How long does it take for green tea to lower blood pressure?
   The blood pressure-lowering effects of green tea are not immediate. It may take several weeks to a few months of regular consumption to see modest reductions in blood pressure.
5. Are there any side effects of drinking green tea for blood pressure?
   Potential side effects include caffeine sensitivity, stomach discomfort, and interactions with certain medications. It’s important to consult with a healthcare professional before adding green tea to your routine, especially if you have existing health conditions or are on medication.
6. Is green tea more effective than other teas for lowering blood pressure?
   Green tea is considered one of the most effective teas for lowering blood pressure due to its high catechin content. However, other teas like hibiscus, black, and oolong tea also have beneficial effects on blood pressure.
7. Can green tea replace blood pressure medication?
   No, green tea should not be used as a substitute for prescribed blood pressure medication. It can be a complementary approach alongside medication and lifestyle changes, but always consult your doctor before making any changes to your treatment plan.
8. Does green tea interact with blood pressure medications?
   Green tea can interact with certain medications, potentially affecting their absorption or effectiveness. It’s crucial to discuss with your healthcare provider before incorporating green tea into your diet if you are on blood pressure medication.
9. What is the best time of day to drink green tea for blood pressure benefits?
   The best time to drink green tea is in the morning or early afternoon to avoid potential sleep disturbances from its caffeine content. Drinking it one to two hours after meals can also aid in digestion.
10. Are there any specific types of green tea that are better for lowering blood pressure?
    While all green teas contain beneficial catechins, matcha green tea is particularly rich in these compounds. However, any high-quality green tea can provide health benefits, including blood pressure reduction. 

What is addiction?

Addiction is a long-term brain condition where a person feels compelled to keep doing things that make them feel good, even if it causes problems. They can’t control their actions, ignore the harm it’s causing, and struggle with their emotions, pushing them to keep seeking that rewarding feeling from the substance or behavior they’re addicted to. Changes in the brain’s reward system and other circuits related to motivation, memory, and behavior control lead to addiction. The addictive substance or behavior causes a rush of chemicals like dopamine that make the person want to repeat the experience. With time, the brain adapts to these changes, making it harder to resist cravings and control impulses, making the addiction stronger.

What is alcohol?

Alcohol, also known as ethanol, is a small, water-soluble molecule that is widely consumed in various forms such as beer, wine, and spirits. It is absorbed relatively slowly from the stomach but more rapidly from the small intestine, and it is distributed throughout the body, affecting tissues like the heart, brain, and muscles. Alcohol consumption has a range of effects, from the pleasurable and social to the harmful and pathological. It can reduce the risk of heart disease when consumed in moderation but leads to numerous health issues, including cancer and liver disease, when consumed excessively. The rate of alcohol absorption and its effects can vary based on factors such as the type of beverage, the presence of food in the stomach, and individual genetic differences in alcohol metabolism. Additionally, alcohol has a distinct impact on the gastrointestinal tract, influencing gastric emptying and acid secretion, and it can also affect the brain and central nervous system, leading to intoxication and dependence.

Factors Affecting the Development of Alcohol Addiction

There are several key factors that contribute to the development of alcohol addiction or alcohol use disorder (AUD):

1. Genetic Factors

Multiple studies indicate that genetic factors play a significant role in the development of alcohol addiction. Genetic vulnerability is often conferred by multiple genes of small to modest effects, which may only become apparent through gene-environment interactions.

2. Environmental Factors

The social context in which alcohol is first consumed, such as at home versus school, and the influence of peers and family members who drink, significantly impact the likelihood of developing alcohol dependence. Severe childhood stressors, such as maltreatment and lack of parental support, have been associated with increased vulnerability to alcohol addiction.

3. Neurobiological Factors

Brain reward systems dysregulation, especially in the extended amygdala, is linked to the development of alcohol dependence. Changes in neurotransmitter systems like gamma-aminobutyric acid, opioid peptides, glutamate, serotonin, and dopamine play a role in these developments.

4. Behavioral and Psychological Factors

High levels of impulsivity are associated with a greater risk of developing alcohol dependence. This trait can exacerbate the effects of other risk factors, such as early exposure to alcohol and the use of other substances like cocaine.

5. Developmental Factors

Early initiation of alcohol use, particularly before the age of 15, is a significant predictor of later alcohol dependence. Adolescence and young adulthood are critical periods for the development of alcohol addiction. The physiological changes during adolescence may promote risk-taking behaviors, including binge drinking, which can lead to the development of alcohol dependence.

6. Co-Occurring Substance Use

The use of other substances, such as cocaine, significantly increases the risk of developing alcohol dependence. Heavy drinkers who also use cocaine are much more likely to develop alcohol dependence compared to those who only drink heavily.

Stages of Alcohol Addiction

Based on the search results, the stages of alcohol addiction can be summarized as follows

1. Early Stage/Experimentation Stage:

The early stage of alcohol addiction usually starts in the teenage years or early adulthood. People in this stage often binge drink occasionally and build up a tolerance for alcohol. They might begin drinking to push their boundaries, influenced by friends, curiosity, or a desire for independence. Memory lapses or blackouts after drinking are common. At this point, drinking is mainly a social activity with friends and fun, not yet involving cravings or physical dependence. Intervening early during this stage is vital to prevent the progression to more severe alcohol addiction stages.

2. Middle Stage/Problem Drinking Stage:

The middle stage, also called the problem drinking stage, shows a big increase in alcohol addiction. During this phase, drinking happens a lot and without control, often starting early in the day. People in this stage ignore personal and work duties, showing clear signs of being drunk. They become physically dependent on alcohol, leading to symptoms like feeling sick, sweating, and shaking when not drinking. Trying but failing to cut down or stop drinking is common, along with more hiding, lying, mood changes, and easily getting annoyed. This stage signals a serious drinking issue that can lead to severe problems like liver damage, stomach issues, and lack of essential vitamins, weaker heart muscles, nerve damage, anxiety, sadness, losing jobs, ruined relationships, and money troubles. Getting professional help at this stage is crucial to avoid moving into late-stage or end-stage alcoholism.

3. Late Stage/Chronic Alcoholism:

In the advanced stage of alcoholism, also called chronic or end-stage alcoholism, the person faces the most severe form of alcohol addiction. By this point, they have become physically and mentally dependent on alcohol, needing to drink excessively just to feel “normal”. They have strong cravings and suffer withdrawal symptoms like tremors, anxiety, and insomnia when they are not drinking. Their whole life revolves around finding and consuming alcohol, often resulting in losing jobs, financial troubles, and damaged personal relationships. Serious health issues start to show, including liver cirrhosis, brain damage, heart disease, and a higher risk of certain cancers. At this stage, the person has completely lost control over their drinking, continuing despite the harmful effects on their physical and mental health. Seeking professional help, like medical detox and rehabilitation, is essential at this point to prevent further harm and potentially save the person’s life.

4. End Stage Alcoholism:

The final stage of alcoholism signifies the most severe and potentially life-threatening outcomes of alcohol addiction. By this point, the individual has endured significant, irreversible harm to their health and well-being from years of excessive, uncontrolled drinking. Critical conditions like liver failure, brain shrinkage, heart issues, and specific cancers become more common. Despite these serious consequences, the person persists in heavy drinking, unable to manage their intense cravings and reliance on alcohol. Their entire existence revolves around obtaining and consuming alcohol, leading to complete social isolation, neglected personal cleanliness, financial ruin, and often homelessness. Hazardous withdrawal symptoms like delirium tremens (marked by extreme confusion, hallucinations, and seizures) can arise if alcohol consumption is abruptly ceased. At this final stage, immediate medical intervention is necessary to safely handle withdrawal and prevent fatal complications. Without prompt action and a dedicated recovery process, end-stage alcoholism carries a high risk of mortality.

Factors Influencing Addiction Timelines

Based on the search results, here are the key factors that influence the different stages and timelines of addiction development:

1. Cognitive Deficits and Personality Disorders

Cognitive deficits and personality disorders are significant risk factors for dropping out of addiction treatment, which can prolong the addiction timeline. Continuous monitoring and assessment of these factors are recommended to improve treatment outcomes.

2. Genetic Influences

Genetic factors play a substantial role in addiction, with heritability estimates ranging from 0.30 to 0.70. These genetic influences can affect various stages of addiction, including the speed of progression to dependence.

3. Neurobiological Changes

Addiction involves changes in neuro-circuitry, including alterations in dopamine and opioid peptides in the basal ganglia, and stress neurotransmitters in the extended amygdala. These changes can influence the development and maintenance of addiction, affecting the timeline of addiction.

4. Stress and Early Life Adversity

Chronic stress and early life adversity are well-known risk factors for addiction and relapse. Stress exposure can enhance drug self-administration and increase relapse vulnerability, thereby extending the addiction timeline.

5. Therapeutic Alliance and Relational Factors

Relational factors such as therapist empathy and therapeutic alliance significantly influence addiction treatment outcomes. Poor therapeutic relationships can lead to treatment drop-out, thereby prolonging the addiction timeline.

6. Biological Markers of Relapse

Biological factors such as cortisol levels, brain-derived neurotrophic factor (BDNF), and brain atrophy in specific regions are predictive of relapse risk. Identifying these markers can help in tailoring treatments to reduce relapse and shorten the addiction timeline.

7. Temperament and Personality Traits

Personality traits such as high Novelty Seeking and low Reward Dependence are associated with a higher risk of drug addiction. These traits can influence the choice of drugs and the progression to dependence, affecting the addiction timeline.

How long does it take to become addicted to alcohol?

 The time it takes for someone to develop an alcohol addiction can vary greatly from person to person. It depends on various factors. Generally, if someone starts drinking heavily early on and frequently engages in binge drinking, their risk of developing an alcohol use disorder (AUD) at a younger age is higher.

People who start drinking before the age of 15 are four times more likely to develop alcoholism compared to those who start at 21 or older. Genetic factors also play a significant role. Individuals with a family history of alcoholism are at a much higher risk of developing AUD themselves. Other factors that can influence this include psychological conditions like depression or anxiety, social environments that promote heavy drinking, and certain personality traits like impulsivity.

While some individuals may develop alcoholism in just a few months of heavy drinking, for others, it might take years. This highlights the complex interaction between biological, environmental, and behavioral influences that shape the road to addiction.

Are you looking for a simple yet effective way to boost your health? Drinking water before meals might just be the game-changer you need. Studies suggest that this straightforward habit can offer a range of benefits, from aiding in weight loss to improving overall well-being. By incorporating this easy practice into your daily routine, you may discover a seamless way to enhance your health and vitality. Interested to learn more about the compelling advantages of this simple yet powerful ritual? Keep reading.

How to drink water before Meals

Drinking water before meals can aid digestion and help control appetite. Here’s a simple guide on how to do it:

Timing

Drinking water before meals has been scientifically examined for its effects on digestion, satiety, and weight management. Research suggests that consuming water approximately 30 minutes before eating can aid digestion and enhance feelings of fullness, potentially leading to reduced calorie intake during the meal. A study published in the journal Obesity found that pre-meal water consumption led to a significant reduction in meal energy intake among non-obese young adults, suggesting it may be an effective strategy for weight control. Additionally, Ayurvedic practices recommend drinking water at least 20-30 minutes before meals to support digestive health. This timing allows the body to initiate the digestive process effectively, aligning with nutritional advice that highlights the benefits of hydration for overall health and weight management.

Amount

Drinking water before meals can aid digestion and help control calorie intake, but the amount varies per individual. Studies have shown that consuming 500 mL of water 30 minutes before eating can decrease the amount of food consumed during the meal. This effect has been observed in both older adults with obesity and non-obese young males. This practice, known as preloading with water. However, it’s essential to listen to your body’s signals and adjust accordingly, as too much water can dilute stomach acids and impair digestion. Always consider your activity level, climate, and personal health needs when determining your optimal water intake before meals.

Pace

The pace should be moderate; gulping down water too quickly can lead to discomfort or dilution of digestive enzymes. Sipping water slowly allows the body to absorb it more effectively, hydrating you without causing any adverse effects. It’s important to listen to your body’s signals and drink according to your thirst, ensuring you are comfortably hydrated before you begin your meal.

Temperature

The temperature of the water is also important. Drinking water that is too cold may cause digestive issues, such as severe cramps, as cold temperatures can retard enzyme activity. Another study showed that drinking water at 2°C led to a reduction in energy intake compared to warmer temperatures, which may be due to the modulation of gastric motility. Therefore, while drinking water before meals can be beneficial, it is advisable to avoid extremely cold temperatures to prevent negative effects on digestion.

Health Benefits of Drinking Water Before Meals

Drinking water before meals offers several health benefits that can positively impact your overall well-being. Let’s explore how this simple habit can make a significant difference in your health:

1. Supports Weight Loss Goals

Recent studies have shown that drinking water before meals can be an effective strategy for weight loss. Systematic reviews suggest that water consumption before meals reduces total energy intake, which could contribute to weight loss and obesity prevention. Additionally, research indicates that pre-meal water consumption is associated with weight loss in overweight individuals, independent of diet and activity. Another study demonstrated that middle-aged and older adults who drank water before meals experienced greater weight loss during a hypocaloric diet intervention compared to those who did not. These findings collectively support the idea that incorporating water intake before meals can be a beneficial component of weight management strategies.

2. Enhance Digestion

Drinking water before meals can enhance digestion by stimulating gastric secretion, which is directly proportional to the volume of water ingested. Additionally, water consumption does not impede digestion, as the strength of digestive ferments, particularly diastases, is sufficient to maintain digestive processes even when stomach juices are diluted. Furthermore, water intake can improve the gut ecosystem, as evidenced by increased concentrations of short-chain fatty acids (SCFAs) and decreased concentrations of putrefactive products in the intestine, leading to beneficial effects on intestinal health. Therefore, incorporating water into mealtime routines can be beneficial for digestive health.

3. Improve Metabolic Rate

Drinking water before meals has been shown to have a positive impact on metabolic rate and weight management. A study by Boschmann et al. found that consuming 500ml of water can increase metabolic rate by 30% in both men and women, suggesting that increased water intake could significantly boost daily energy expenditure. This thermogenic response may be linked to sympathetic activation and beta-adrenergic receptors. Additionally, pre-meal water consumption has been associated with reduced energy intake, lower body mass index (BMI), and improved weight loss outcomes. These findings indicate that water preloading could be a simple and effective strategy to aid in obesity prevention and metabolic syndrome reduction.

4. Hydrate for Physical Performance

Maintaining proper hydration is crucial for physical performance, especially in hot environments or during prolonged exercise. Dehydration can impair endurance performance and physiological functions, with evidence suggesting that even modest dehydration of around 2% body mass can exacerbate performance decrements. Adequate fluid intake before and during exercise helps maintain heart rate, VO2MAX, and overall physical performance, while preventing health-related issues such as hyponatremia and fatigue. Rehydration following dehydration has been shown to significantly improve continuous exercise performance, particularly in hotter conditions and over longer durations. It is therefore recommended for athletes to begin exercise well-hydrated and to develop personalized hydration strategies that consider the exercise, environment, and individual needs.

5. Enhance Nutrient Absorption

Studies indicate that water consumption can stimulate gastric secretion, which is directly proportional to the volume of water ingested, thus potentially enhancing the digestive process. Additionally, water intake before meals does not hinder the absorption of nutrients; on the contrary, it may facilitate the contact between digestive enzymes and food, improving the efficiency of digestion. Furthermore, pre-meal water consumption has been associated with a reduction in energy intake, which could be beneficial for weight management in obese older adults. In patients with type 2 diabetes mellitus, drinking water before meals has been linked to improved glycemic control and lipid profiles, as well as reductions in body mass index and waist circumference. These findings suggest that pre-meal water intake could be a simple and effective strategy to support digestive health and nutrient absorption.

6. May help prevent overeating by creating a sense of fullness

Drinking water before meals can contribute to a feeling of fullness, potentially aiding in the prevention of overeating. A study found that drinking water with a meal can influence feelings of hunger and satiety during the meal, although this effect may not persist after eating. Another research indicated that the impact of drinking water before a meal on hunger and satiety ratings could vary depending on age, with mixed results observed across different age groups. Additionally, incorporating water into food rather than drinking it alongside food was shown to be more effective in reducing subsequent energy intake, suggesting that the form in which water is consumed can influence its satiety effects. Overall, these findings suggest that water consumption, particularly before meals, may play a role in managing hunger and supporting weight control strategies.

Conclusion

Incorporating the habit of drinking water before meals can offer numerous health benefits like aiding in weight loss by making you feel full and consuming fewer calories. Studies have shown that staying well-hydrated can improve exercise capacity, promoting weight loss. Additionally, drinking water before meals can help in better absorption of nutrients and may even contribute to overall well-being. Remember, a simple glass of water before each meal could be the small yet impactful change your body needs for a healthier lifestyle. So, cheers to good health and hydration!

Garlic (Allium sativum) has been extensively investigated for its medicinal properties, mainly its cardiovascular benefits. Garlic contains sulfur-containing bioactive compounds such as allicin, ajoene, and vinyl-dithiin, which have antioxidant, anti-inflammatory, and cardioprotective effects. Studies have shown that garlic consumption can improve lipid profile by increasing high-density lipoprotein (HDL) levels and decreasing low-density lipoprotein (LDL) levels. Garlic has also been found to lower inflammatory markers like C-reactive protein (CRP) and interleukin-6 (IL-6). Furthermore, garlic has demonstrated potential in reducing coronary artery calcification and homocysteine levels, both of which are risk factors for cardiovascular disease. These findings suggest that garlic may be beneficial for cardiovascular health and could be used as a natural remedy to reduce inflammation and improve lipid profile in individuals with cardiovascular diseases.

Some Research Findings:

According to research published on The Journal of nutrition, Garlic supplementation reduces blood pressure by 7-16 mm Hg (systolic) and 5-9 mm Hg (diastolic) and total cholesterol by 7.4-29.8 mg/dL

Another research published on The European Journal of Clinical Nutrition, Aged garlic extract, in particular, has been found to be an effective and bearable adjunct treatment for lowering systolic blood pressure in patients with uncontrolled hypertension.

How to Make Garlic Tea

Here is a simple way to make garlic tea a potential natural remedy for lowering blood pressure.

Ingredients:

• 1-3 Cloves of Garlic
• 1 cup of Water
• Honey (optional, to taste)
• Lemon juice (optional, to taste)

For the equipment, you’ll require:

• A tea kettle or saucepan for boiling water
• A garlic press or knife for mincing the garlic

Instructions:

1. Peel and Crush the Garlic: Start by peeling 1-3 cloves of garlic. Once peeled, crush the cloves using the flat side of a knife or a garlic press. Crushing garlic helps to release its active compounds, including Allicin, which is thought to be responsible for its health benefits.
2. Boil the Water: Bring 1 cup of water to a boil in a small saucepan or a kettle.
3. Steep the Garlic: Once the water is boiling, add the crushed garlic to the pot. Turn off the heat and cover the pot with a lid. Allow the garlic to steep in the hot water for about 5-10 minutes. The longer you steep, the stronger the tea will be.
4. Strain and Serve: After steeping, strain the garlic pieces from the water using a fine mesh strainer or simply remove them with a spoon. Pour the hot garlic-infused water into a cup.
5. Add Other Ingredients: Stir in 2-3 teaspoons of honey and the juice of half a lime. Mix well until the honey dissolves. These ingredients not only enhance the flavor but also contribute additional health benefits.
6. Enjoy Warm: Your garlic tea is now ready to be enjoyed. For a stronger effect, you can leave the garlic pieces in the tea. If you prefer a milder flavor, feel free to strain the tea to remove the garlic bits

Tips and Variations

• Ginger and Garlic Tea: For added benefits and a different flavor profile, consider adding ginger to your garlic tea. Ginger is known for its anti-inflammatory and digestive support properties
• Use fresh garlic cloves for best flavor.
• You can adjust the number of garlic cloves based on your taste preference.
• Drink garlic tea warm, not piping hot.

Dosage and frequency of Garlic Tea consumption to lower the Blood Pressure.

There is no standardized dosage or frequency recommendation for garlic tea to lower blood pressure, as it can vary depending on individual factors. Here’s some general information about using garlic tea for this purpose:

Dosage: For garlic tea, it’s recommended to use 1-3 cloves of fresh garlic per cup of water.

Frequency of Consumption: Some experts suggest drinking garlic tea 2 times per day, One after Breakfast and One after Dinner in the evening. It’s generally not recommended to drink garlic tea on an empty stomach or before a workout. Here are a few reasons why:

1. Garlic tea can be harsh on an empty stomach:

Garlic contains compounds like allicin that can irritate the lining of the stomach, especially when there’s no food to buffer its effects. Drinking garlic tea on an empty stomach may cause discomfort, nausea, or even heartburn in some individuals.

2. It may cause digestive issues:

Garlic is known for its potential to cause gas, bloating, and digestive distress, especially when consumed in large quantities or on an empty stomach. Drinking garlic tea before a workout could lead to uncomfortable digestive symptoms during physical activity.

3. Potential for gastrointestinal discomfort during exercise:

The compounds in garlic can stimulate the production of gastric acid, which can cause discomfort or cramps during exercise when the abdominal muscles are actively engaged.

4. Interference with nutrient absorption:

Garlic may interfere with the absorption of certain nutrients, particularly when consumed on an empty stomach. This could potentially affect your energy levels and performance during a workout.

It’s generally recommended to consume garlic tea or any other form of concentrated garlic with or after a meal, rather than on an empty stomach or immediately before exercising. This can help mitigate potential digestive issues and ensure better tolerance and nutrient absorption.

Precautions before drinking Garlic Tea

It’s important to note that garlic tea should not be considered a substitute for prescribed blood pressure medications or professional medical treatment. If you have high blood pressure, it’s advisable to consult with your healthcare provider before incorporating garlic tea or any other herbal remedy into your regimen.

Additionally, garlic can interact with certain medications, such as blood thinners, and may cause side effects like bad breath, body odor, or heartburn in some individuals. Therefore, it’s crucial to discuss the potential risks and benefits with your doctor, especially if you have any underlying health conditions or are taking medications.

It is commercially sold as a cream, spray, liquid herbal supplement and massage lotion. It is extracted from wheatgrass sprouts before wheat seeds begin to form. It is gluten free but it is recommended by dietitians that people with celiac disease should avoid it due to high chances of cross contamination.

Traditional uses

• Wheatgrass juice prevents the chances of tooth decay.
• Intake of wheatgrass juice is beneficial for skin problems such as psoriasis and eczema.
• This juice also prevents graying of hair.
• Place the wheat grass juice on diseased area (pyorrhea) in the mouth.
• It also promotes digestion and prevents constipation.
• Drink this juice to detoxify liver and pollutants from the body.
• It prevents bacterial growth both inside as well as outside the body.
• It treats sinus congestion.
• Apply the soaked cotton wheatgrass juice to affected area with arthritis.
• When applied on eyes, it eases eye irritation but let it remain for 15 to 20 minutes and then wash.
• Massage the wheatgrass juice to the scalp to eliminate dandruff.
• This juice is beneficial to treat gynaecological problems.

Health Benefits of Wheat grass juice

1. Eliminate skin problems

Wheatgrass juice has vitamins and natural phytochemicals such as flavonoids that are known as antioxidants. Antioxidants help to slower the aging process. Intake of wheatgrass juice detoxifies the body. It enhances health and provides glowing skin. This juice cures skin diseases such as psoriasis and eczema. The regular intake of wheatgrass juice is found to be beneficial for acne prone skin and erases blemishes and scars. Wheatgrass juice is used for treating skin blemishes. Put one glass of wheat grass juice to bathing water and soak oneself in it for half an hour. It is a great body cleanser. It combats body odor and useful for sunburned skin too.

2. Healthy hair

Wheatgrass has cleansing properties, its ingredients eliminates dead cells from scalp. It enhances growth of hair and provides sheen to the hair. The hair damages such as premature hair graying, hair fall and dandruff, rub wheat grass juice on the scalp and let it remain for 15 to 20 minutes. Wash hair with shampoo. It is great for dry hair.

3. Reduce weight

Wheatgrass juice is helpful for weight loss. It eliminates toxins from the body. It manages thyroid gland that slows down metabolism which causes weight gain. Wheatgrass has adequate potassium that helps to burn calories effectively. A glass of this juice prevents cravings and prevents the feeling of hungry.

4. Overall health

Wheatgrass has high content of protein and enzymes that promotes the energy levels than other energy drink. It has chlorophyll that combats harmful bacteria in the body and builds immunity. A glass of wheatgrass juice has 70 percent of chlorophyll. It protects internal organs such as lungs from pollution, smoking and heavy metals.

5. Prevent ailments

A glass of wheatgrass juice assist body to form red blood cells that supplies oxygen to the body and helps to lower carbon mono oxide by preventing the chances of cancer. Wheatgrass juice has high content of enzymes that prevent tumors. It encompasses 17 amino acids and protein helps to form muscle tissues, clot blood and repair cells. The presence of antiseptic properties helps to heal bruises, rashes, minor cuts and insect bites. Wheatgrass juice has Vitamin C which is beneficial for maintaining eye health. Its regular intake lowers acidity levels in the body and also retains alkalinity in the blood. It also lowers the problems such as ulcers, constipation and diarrhea.

6. Soothe menstrual pains

The painful or irregular menstruation is caused due to vitamin and mineral deficiencies. Wheatgrass has imperative vitamins and minerals which ensures to meet the lack of any of these nutrients.

7. Blood related ailments

The study conducted on patients with blood disorder thalassemia, wheatgrass juice reduced blood transfusion requirements. Moreover, wheatgrass promotes the amount of oxygen in the blood which stimulates blood circulation.

8. Relieves depression

The deficiency of iron results in depression. Wheatgrass has high content of iron. Wheatgrass has B vitamins that help to overcome depression and anxiety. Other compounds found in wheatgrass juice promote adrenal system that ensures better management of stress.

9. Treatment for Alzheimer’s disease

Wheatgrass juice has chlorophyll which supplies sufficient oxygen to the body. And everybody is aware about the necessity of oxygen for brain functions. Wheatgrass juice is beneficial for patients Alzheimer’s patients due to its antioxidant properties. It has significant reduction of oxidative stress and promotes catalase and superoxide levels.

Precautions and Side Effects

• People with gluten sensitivity and constipation should consult the doctor before consumption of wheatgrass.
• People may report symptoms such as headaches, nausea and diarrhea after intake of wheatgrass juice.
• Excessive intake results in headache, nausea and throat swelling.
• Avoid by pregnant women and breastfeeding mother.
• Elderly people and young children should skip it.

References:

https://www.researchgate.net/publication/291676443_Wheat_grass_health_benefits

https://medcraveonline.com/IJCAM/IJCAM-03-00092.pdf   

https://www.academia.edu/1291574/A_study_on_wheat_grass_and_its_Nutritional_value

https://www.healthline.com/nutrition/wheatgrass-benefits#section9

https://en.wikipedia.org/wiki/Wheatgrass

https://www.gyanunlimited.com/health/nutrition-facts-and-medicinal-uses-of-wheatgrass-juice/10907/

https://www.stylecraze.com/articles/benefits-of-wheatgrass-juice-for-skin-hair-and-health/#gref

https://alivebynature.com/15-wonderful-wheatgrass-juice-benefits/

Aloe Vera is a stemless plant which grows 80 to 100 cm tall and spreads by root sprouts and offsets. Leaves are thick, fleshy, green to grey-green, lanceolate with serrated margins. Flowers form on spike upto 90 cm tall. Flowers are pendulous having yellow tubular corolla about 2 to 3 cm long. Aloe Vera juice is a thick liquid derived from the flesh of aloe vera plant leaf. The leaves are crushed and grinded followed by steps to purify and filter the liquid. The mild and tolerable flavor of juice makes it suitable to add it to shakes and smoothies.

Some common names of Aloe Vera are: Aloe, Kumari, Indian Alces, Gawarpaltra, Ghirita, Curacao aloe, Barbados aloe and Lu hui. Usually, it is used for decorative purposes and grown indoors as a potted plant. Also it is used in consumer products such as cosmetics, skin lotions, beverages and ointments for sunburn and minor burns.

Health Benefits of Aloe Vera Juice

Aloe Vera juice has been used medicinally for thousands of years but recently got much popularity. The study on active ingredients displays the health potential. This plant encompasses vitamins (folic acid, choline, Vitamin A, E, C and  B12, antioxidants) along with nine minerals, eight enzymes, salicylic acid, saponins and others.

External Benefits:

1. Heal wounds and burn

Aloe Vera is renowned for its healing and soothing effects on wounds and burns. Studies shows that the application of aloe vera to a wound promotes rate of wound closure and tensile strengthen wound by proliferation of cells including liver, skin, blood cells and nerves.

2. Aging skin

It is thinning and wrinkling of epidermis combined with creases, lines, furrows and age spots in the face. The components found in aloe vera reverse degenerative skin changes with the stimulation of collagen or elastin synthesis i.e. reversing the aging effects on skin.

3. Restores immune system

Aloe Vera prevents the chances of suppression of immune system of skin which is the major cause of skin cancer.

4. Moisturizer

Aloe Vera comes with moisturizing properties. Studies confirms that Aloe Vera improves the hydration, assist elimination of dead skin cells and has penetrating ability which transports healthy substances through skin. It is also used in dermatological and cosmetic products. Aloe Vera is utilized for manufacturing over 95% of dermatological valuable extracts worldwide.

5. Arthritis, Joint and Muscle Pain

Aloe Vera lowered severe joint and muscle pain related with arthritis and pain associated with injuries and tendinitis. When applied to the pain area, Aloe Vera penetrates the skin and soothes the pain. Ingesting aloe vera juice on regular basis prevents and causes regression of adjutant arthritis.

6. Lower inflammation

Aloe Vera enhances various anti-inflammatory responses in the body, lowers swelling from injuries and speeds up recovery from infections. It aids the relief of pain as well as discomfort and promotes overall wound process.

Internal Benefits

1. Arthritis, Joint and Muscle Pain

Aloe Vera lowers joint and muscle pain associated with arthritis and also pain related with injuries and tendinitis. Apply it to the area of pain directly; it penetrates the skin to soothe pain. Studies show that ingesting Aloe Vera regularly prevents and cause regression of adjutant arthritis.

2. Relieve gastrointestinal problems

Aloe Vera juice provides relief from gastrointestinal problems. People consume this juice to provide relief from gastrointestinal, ulcerous and kidney problems. It improves regularity, promote energy levels, comforts intestine after intake of Aloe Vera juice. Moreover, irritable bowel syndrome, indigestion, colitis, duodenal and peptic ulcers are relieved after intake of Aloe Vera juice.

3. Coronary Heart Disease

Study shows that ingesting Aloe Vera gel has positive effect to blood fat lipid accumulation related with diseases. Aloe Vera lowered total cholesterol, phospholipid, triglyceride and nonesterified fatty acid levels which when elevated accelerates fatty material accumulation in medium and large sized arteries such as coronary arteries of heart.

4. Antioxidant properties

Aloe Vera has Vitamin E, C, zinc and seven superoxide dismutases. The circulation of blood has various constituents providing beneficial effects on coagulation and blood pressure.

5. Digestive health

Aloe Vera is helpful for IBS (Irritable bowel syndrome). It is used for other digestive problems such as peptic ulcers and other stomach inflammation. The properties are used for soothing and healing digestive problems.

6. Enhance immunity

The ingredients found in Aloe Vera contain antiviral, antibacterial and analgesic elements.

7. Treat sunburn and burn

The healing and soothing quality of Aloe Vera are helpful for burns especially sunburn.

8. Acts as a laxative

Aloe Vera has laxative effect on bowels.

9. Detoxifies body

Amino acids support kidneys and liver.

10. Improves brain function

Study shows that diet with Aloe Vera has better memory recall and recognition and also lowered incidences of tension or low mood. The effects are attributed with saccharides found in aloe vera.

Medicinal uses

• Consume Aloe Vera juice mixed with milk for kidney infections.
• Aloe Vera releases pepsin which supports digestion, soothes colic pain, digestive tract irritations and ulcers.
• It is a tonic, increases immunity and combat diseases.
• It promotes circulation and enhances the supply of oxygen to the cells. It helps to alleviate thalasemmia.
• It helps in maintaining healthy muscles and joints and also prevents arthritis.
• It prevents constipation and acts as effective blood purifier.
• It is beneficial for liver and kidney problems such as jaundice.
• It lowers inflammation as well as infection of ear and eye.

Aloe Vera for Healthy Skin

• Aloe Vera eliminates wrinkles and age related changes.
• It promotes circulatory system and nourishes skin.
• It effectively treats skin disorders such as psoriasis and dermatitis.
• It heals wounds and cuts, burns and blisters, sunburns and also minor second degree burns.
• Aloe Vera eliminates acne, skin allergies, skin blemishes and dark spots.
• Applying Aloe Vera to the skin provides relief from dry skin.
• The extracts of Aloe Vera in hydrophilic cream are effective for treating genital herpes in men.
• For seborrheic dermatitis, apply aloe vera lotions to the skin.

How to Use

Consume Aloe Vera drink on an empty stomach. Mix 20 ml with a glass of water. Or mix equal quantities of aloe vera juice with amla (Indian gooseberry), tulsi (holy basil) and giloy juice (heart-leaved moonseed).

Side Effects of Aloe Vera

• Some might experience dehydration due to frequent stools, irregular heartbeat, stomach cramping, lower potassium levels.
• People with heart disease, kidney problems, diabetes, nursing, pregnant women and allergic to garlic, onions and tulips should not use Aloe Vera internally.
• It causes allergic reactions such as irritation or swelling of lips, face and tongue. When experienced these symptoms discontinue using.
• In pregnant women, it can cause complications such as miscarriage.
• Aloe Vera juice causes blood sugar to drop to low levels in diabetic patients.

References:

https://www.researchgate.net/publication/328630465_Aloe_vera_A_Potential_Herb_and_its_Medicinal_Importance

https://www.researchgate.net/publication/262698658_Therapeutic_and_Medicinal_Uses_of_Aloe_vera_A_Review

https://food.ndtv.com/health/7-reasons-to-drink-aloe-vera-juice-everyday-1627032

https://www.organicfacts.net/aloe-vera-juice.html

https://www.stylecraze.com/articles/26-benefits-of-aloe-vera-juice/#gref

Every plant has its own unique properties and intriguing flavors, and their preparation varies widely. Botanical bitters can involve using bark, roots, seeds, flowers, fruits, or even the entire plant. The results can be consumed on their own as a tisane (hot water infusion), as a tincture (a concentrated single plant extract), or added to cocktails and culinary innovations.

Most often, bitters are prepared by infusing botanical material in a fermented base, such as grain alcohol, fruit wine, or beer, which extracts, concentrates, and preserves the plants’ properties. Other methods of producing bitters include steam distillation of the essential oils in plants or hot water extraction. Each method produces distinct results, which means that the final scent, flavor, and stability of those qualities will vary according to how they were prepared.

Ultimately, the creation of bitters serves to pull out flavor and therapeutic compounds—known as phytochemicals or secondary metabolites—from botanical material into a liquid. While we can benefit from the taste or the physical effects the phytochemicals provide, plants produce them for different reasons: for protection and communication.

As the name suggests, most of these creations have a bitter taste. This, however, is an oversimplification, because they can also contain elements that are sweet, sour, mineral, and umami (savory). They contain hundreds of aromatic compounds that can direct the sensory experience of a drink.

Health Benefits of Betters

Bitters have been used since prehistoric times, and bitter infusions of medicinal plants are still widely used to treat and prevent illness in health-care systems around the world. Today, approximately seven thousand modern medicines are derived from bitter plant medicines. Bitters can be classified on the basis of their physiological effects on the human body, with digestive bitters being among the largest class.

Medicinal Bitters

The bitterness of bitters mostly comes from some well-known phytochemical classes: alkaloids, phenols, polyphenols, flavonoids, isoflavones, terpenes, and glucosinolates. All of these are also known for health benefits, including having anti-fungal, antiseptic, antidepressant, cardio-protective, hormone regulating, immune boosting, and blood sugar-regulating properties. Among the most powerful effects for preventative health are antioxidant and anti-inflammatory activity; because inflammation can lead to chronic diseases and many types of cancer, it’s not surprising both botanists and doctors are looking to bitters.

Less than 20 percent of commonly used medicinal plants have been comprehensively researched for their efficacy, and even among those that have been researched, it is another story when they come to be mixed in bitters. A bitters made of whole herbs of caraway, fennel, and anise, for instance, is known to have antispasmodic activities, but the isolated essential oils of each of the plants do not have this function and can even induce an opposite effect.

Digestive Bitters

Bitter tasting compounds often are helpful to the digestive system. The bitter reflex can be thought of as a series of stimulation and secretion throughout the body. The appetite and certain mechanisms repairing the lining of the intestines are stimulated, and enzymes and bile that aid detoxification, plus pancreatic hormones that regulate blood sugar, are secreted.

This explains why digestive bitters are one of the largest classes of bitters in traditional medicinal systems, known to help with constipation, gas, bloating, loose stools, food allergies, and acid reflux. In addition, the bitter reflex is considered to improve nutrient and mineral absorption, increase the appetite, promote healthy blood sugar levels, protect liver function, and heal inflammatory damage to the intestinal walls.

Digestive bitters can be taken before or after a meal, depending on their function and flavor. Many digestive bitters are taken before a meal to prepare the body for eating; other digestive bitters with strong aromatic profiles are taken after a meal to help digestion as well as to freshen the breath.

Bitters, herbs, and other therapeutic products used to relieve bloating and intestinal gas are known as carminatives. Many carminatives have rich volatile essential oils; for example, peppermint oil has been shown to serve a carminative role to relieve bloating. Likewise, the peel of bitter orange is frequently found in bitters not only as a flavoring agent but also as a mild carminative.

Several species in the celery family, Apiaceae, have seeds with known carminative effects that are often taken following meals. These include fennel, anise, dill, caraway, and cardamom; “Mukhwas” in India and amaros in Italy are popular after-dinner examples.

Bitters for Stress

There is a long history of botanicals being used for their anti-anxiety and relaxant properties. Exactly how they work varies from compound to compound, but broadly speaking, they tend to work one a few ways.

Adaptogenic bitters boost your body’s ability to adapt and recover, improving your general well-being. Some common adaptogenic ingredients are ashwaganda, American ginseng, and Siberian ginseng.

Other bitters have a more targeted effect. Anxiolytics, for instance, are mild sedatives that relieve apprehension without affecting the body’s faculties as a whole. Sedative plants in general can function as analgesics (relieving symptoms of pain); common examples are often found in bitter tonics include hops, valerian, wormwood, chamomile, and mugwort. There are also nervine remedies, which means the plants have a calming effect on nerves and stress.

An International Tradition of Betters

Before written history, people around the world were trading plants for infusing into beverages. Grains, succulents, fruit, herbs, and honey were the building blocks of innovation for mixed plant extracts that served a wide variety of medicinal, social, and ritualistic purposes. Around the world, the evolution of human societies and culture correlated with feasting and fermented beverages.

It’s time for the term “bitters” to be decoupled from the branding that has shaped our ideals and be redefined in a global context. Bitters reflect identity, stories, and their local botanical cornucopia. Call them what you want—elixirs, tonics, mixed extracts, digestifs, herbal liqueur, vermouths, or amaros—here, we’re analyzing the world’s botany at the bar through bitters.

Ancient Egypt: Ancient Egypt possessed a treasure trove of plant uses—including fermented beverages and bitters—and many of today’s common foods had surprising applications at the time. For example, onion skins were used for covering the eyes during embalming. Ancient Egyptians had a refined system of preparing herbal infusions in grape wine that dates back more than five thousand years. Scientists have discovered herbs, like blue tansy and coriander through chemical analysis of artifacts, which has helped them trace these ancient recipes back farther than the written record. Archaeologists have identified a mid-first millennium recipe from ancient Egypt known as kyphi which was used as an incense or mixed with wine and honey as a bitters beverage. Tree resins, including myrrh, fir, terebinth, and pine, were also used in ancient Egyptian medicinal and alcoholic formulas, and are still popular today.

West Africa: Many people of this region consume bitters on a daily basis, regarding them as cleansing restorers that can bring their bodies more energy and strength. The persistence of bitters in the Americas, especially around the Caribbean, the southern United States, and Brazil, is directly related to the cultural importance of bitters in West Africa. Ethnobotanist Tinde van Andel documented hundreds of species used for bitters in Suriname by people of West African descent. The translocation of plants from the Americas to West Africa is also evident—in monasteries in Togo, you’ll sometimes find avocado leaf vermouth, nodding to Aztec traditional knowledge.

Southern Africa: Boasting the third most biodiverse region of the world and more than five thousand medicinal plants, the arid landscapes of southern Africa are rich in medicinal, resinous, and aromatic plants. Aloe bitters were developed by the San and may be among the most ancient bitters on record, as well as the first bitters exported to Europe. Devil’s claw tubers (Harpagophytum) or Terminalia gum provide medicinal bitters. Melons and bulbs are insanely bitter, sweet, and aromatic, with uses spanning perfumes, food, and digestive tonics.

China: Vessels in Chinese tombs have provided evidence of surprisingly similar recipes to those found in Egypt. Evidence suggests that the earliest stored alcohol in China was a mixed grain-and-fruit mead with herbs dating back more than nine thousand years. Scholars believe that the grain used for this alcoholic infusion was rice and millet and that the fruit was hawthorn (which contributes acidity much like wine grapes). The flavors of these early infusions came from wild wormwoods, chrysanthemums, and basils. These ingredients remain important in the hundreds of botanical blends currently used in contemporary Chinese alcohols, known as jiu, which offer dessert like, vegetal, or extremely bitter medicinal experiences.

Traditional Chinese medicine distinguishes functional entities such as chi/qi (energy) or xue (blood), where imbalances such as too much yin (storing), and yang (propulsive) can be treated with bitters. The greater function of bitter tonics in TCM, however, is prevention instead of cure.

Other Chinese indigenous medicinal systems have an extensive history of using fermented beverages with botanicals, both for public events and to bond with friends and family during rituals that include engagements, funerals, and ancestor worship. Unfermented, steeped bitters beverages are also cultural keystones, such as yak butter tea, infused with different herbs and smoky tea, depending on the region.

India: The immense Himalayas offer not only an awe-inspiring sight, but an intriguing location for medicinal and aromatic plants. Growing conditions there are challenging, and, during fieldwork, several of our hosts told us that plants from higher ground make the most nutritious, efficacious, and tasty bitters. This is because high ultraviolet stress at high elevation requires the plants to produce more protective antioxidants.

India is home to seven regions, each with their own unique biodiversity. Local flora are often transformed into bitter tonics by juicing, boiling, cold infusions, or extractions in fat, following heritage Ayurvedic principles. Of India’s forty-five thousand or so flowering plant species, more than three thousand are documented for their therapeutic potential, including for bitter tonics—an exceptionally high proportion.

Mesopotamia: Along with ancient Egypt, ancient Mesopotamia (now modern Iraq) produced some of the world’s earliest recordings of botanical medical treatments. Renowned for its botanical and brewing cultures, it is here that the fertile plains between the Tigris River and Euphrates River boasted beloved tree species, such as walnut, almond, and apricot.

Alcohol brewing took the form of fermenting date fruit syrup with herbs and honey in a Sumerian ale. The climate was inviting, meaning it could support plants from a similar latitudinal range in Europe, north Africa, and Asia. Trade allowed ancient Mesopotamians to take advantage of their favorable setting, and the result was an extraordinarily culturally and biologically diverse cuisine and beverage. The possibilities for concocting bitters here seemed to be endless, and herbal remedies and tonics of Mesopotamia addressed both the physical and spiritual components of disease. Two classes of practitioners—the asu, who were trained in therapeutic medicine, and the ashipu, who practiced divinatory medicine—employed bitter infusions both for drinking and rubbing into the skin. Many of these Babylonian bitters are still used in Iraq today.

Ancient Greece: Ancient Greeks enhanced the flavor of grape wine by infusing it with resins, herbs, spices, oil, perfume, seawater, and brine (a salt solution). This botanically infused wine served many purposes in ancient Greece, including the economic, the social, the religious, and the medical. Medicinally, botanically infused wine was used as a digestive aid, tonic, and painkiller. These flavor-enhancing practices inspired modern-day retsina, mulled wine, and vermouth.

The ancient Greeks were known for their delicious infused wines, but their elixirs with bitter herbs were considered to have near-magical properties. The term elixir has its roots in the Greek word xerion meaning “healing powder,” used for life-prolonging properties or immortality. In the alchemical text Isis to Horus, the prophetess Isis gives her son an elixir referred to as the “drug of the widow” for immortality. Isis herself represents an elixir in ancient mythology as the “water of life” and “dew” that heals and unites the dismembered parts. The right botanicals were, in themselves, a spiritual symbol.

Italy: The Etruscans relied on eleven plants in their herbal cabinets for healing, magical, and religious practice. The most central plant, gentian, remains dominant even today in Italian culture.

Gentian is still one of the most common plants found in modern bitters and is almost certain to be a foundational ingredient in alcohols served during the Italian apertivo hour, such as in amaros (translated as “bitter”). Gentian’s fame rests in the fact that it contains one of the most bitter compounds known to human kind—amarogentin. Valued for stimulating the liver and appetite, gentian is also used to aid digestion, increase red blood cell production, and boost the immune system.

South America: The thick jungles of the Amazon, with lianas, hallucinogenic plants, and shamans, are probably the images most frequently used to represent medicinal plants of South America, and many of the bitter plants continue to mark cultures there to this day. The Peruvian flag even includes two medicinal bitter plants from the Amazon forest: cinchona (quina; Cinchona spp.) and sarrapia (Dipteryx odorata). Both were first used by various Amazonian ethnic groups and eventually became two of the key ingredients of Amargo Chuncho, or Peruvian Chuncho Bitters.

The bark of cinchona trees is the source of one of the most well-known bitter compounds from South America: quinine. The Quechua Amerindians indigenous to Peru, Bolivia, and Ecuador prepared tonic water with the ground bark of cinchona trees as a muscle relaxant. The Jesuits learned about the powers of cinchona during their work in South America and introduced dried cinchona bark to Europe in the sixteenth century. Initially used in Europe to treat diarrhea, by the seventeenth century, it was used to treat malaria.

Mexico: When the Spanish conquistador Hernando Cortez encountered the Aztecs in modern-day Mexico, he was offered a bitter-tasting drink the color of blood. The last reigning Aztec emperor, Montezuma II, was said to consume at least fifty servings of this drink daily. This drink was chocolate, prepared as a bitter infusion. This was the first time Europeans had encountered chocolate, made from the dried and fermented roasted beans of Theobroma cacao (meaning “cacao, food of the gods”).

Although native to the Amazon, chocolate, or cacao, moved north into meso-America through early trade routes and was domesticated along the way. Indian corn, beer, and cacao became central components of feasting culture in Mezoamerica. Cacao was also blended with other botanicals to create both medicinal and recreational drinks. The Maya created a cacao porridge that they thickened with cornmeal, sweetened with honey, and decorated with achiote and chili peppers for a complex floral and spicy flavor.

The Caribbean: The Caribbean islands have produced a myriad of bitters, including those made of rice bitters, cerasee (Momordica charantia), and aloe vera. Rice bitters are not actually made of rice but from the bitter herb Andrographis paniculata, also called the king of bitters, which is thought to have been brought into Jamaica by Vietnamese refugees.

Many of the Caribbean bitters are prepared as bush teas and have become one of the most socially accepted forms of medicine in the region, forming part of daily rituals and consumed by people of all ages. The Caribbean enjoys a traditional medicinal system rife with spiritual stories and rituals and bitters form a central part, meaning that consuming them is a cultural norm. Many of the herbs used in bitters are not only ingested but used in the form of bitters baths to treat the body externally.

Oceania: Oceania has a fascinating history of bitter medicinal tonics and fermentation developed by Aboriginal peoples, drawing on the incredible floras spanning tropical, rainforest, marine, desert, and high mountain ecosystems. Early on, sugar-containing plant parts, such as banksia flowers, gum tree sap, quandong roots, and pandan nuts, were set in water to ferment. Researchers are now chasing these recipes; their recovery could help us understand how Oceania’s innovations affected the evolution of the human palate.

Australia: It is hard to talk about the plants of Australia without mentioning the aromatic and quick-growing eucalyptus. There are a stunning seven hundred species. The sap of Eucalyptus gunnii was the source of the earliest Australian alcohol.

When British fleets arrived in Australia, they used peppermint gum from the Eucalyptus piperita tree in teas and tonics. The flavor was reminiscent of mint, and the effects were more medicinal. Today, eucalyptus notes dominate some of the boldest commercial bitters and are once again gaining steam on the international market. Other native plants in the same family as the eucalyptus, the Myrtaceae, include nutmeg and clove, which make delicious bitters for cocktails.

South Pacific Islands: The biodiversity of botanicals of the South Pacific Islands was enhanced when tectonic plates, each with their own independently evolved flora, crashed together to form the volcanic ring of fire. Today’s South Pacific is a mixture of indigenous, tropical Asian, European, and global influences that contribute to the myriad of botanical infusions used for medicine, sustenance, and pleasure. An astonishingly high 20 percent of the flora of the South Pacific Islands is used by local communities for medicinal purposes.

Wineries pick their grapes by machine or by hand, depending on the terrain and the type of grape. Harvesting often takes place at night with the help of powerful floodlights. Why at night? In addition to it being easier on the workers (daytime temperatures often reach 90°F [32°C] or more in September), the fruit-acid content in the pulp and juice of the grapes peaks in the cool night air. The acids—an essential component during fermentation and aging, and an important part of wine’s flavor—plummet in the heat of the day.

Grapes arrive at the crush pad in large containers called gondolas. Unless the winemaker intends to ferment the entire clusters, which is generally done only for red wines, they are dropped gently onto a conveyor belt that deposits them into a stemmer-crusher, which separates the grapes from their stems. Then the sorting process begins. At most wineries this is done by hand at sorting tables, where workers remove remaining stems and leaves and reject any obviously damaged berries. Because anything not sorted out will wind up in the fermenting tank, some wineries double or even triple sort to achieve higher quality. Stems, for instance, can add unwanted tannins or, if not sufficiently ripe, “greenness” to a finished wine. On the other hand, winemakers sometimes desire those tannins and allow some stems through. A few high-end wineries use electronic optical grape sorters that scan and assess the fruit. Berries deemed too small or otherwise defective are whisked away, along with any extraneous vegetal matter.

No matter the process used, the sorted grapes are then ready for transfer to a press or vat. After this step the production process goes one of four ways, depending on whether a white, red, rosé, or sparkling wine is being made.

White Wines

The juice of white-wine grapes first goes to settling tanks, where the skins and solids sink to the bottom, separating from the free-run juice on top. The material in the settling tanks still contains a lot of juice, so after the free-run juice is pumped off, the rest goes into a press. By one of several methods, additional liquid is squeezed from the solids. Like the free-run juice, the press juice is usually pumped into a stainless-steel fermenter.

During fermentation, yeast feeds on the sugar in grape juice and converts it to alcohol and carbon dioxide. Wine yeast dies and fermentation naturally stops in two to four weeks, when the alcohol level reaches between 13% and 15% (or sometimes more).

To prevent oxidation that damages wine’s color and flavor, winemakers almost always add sulfur dioxide, in the form of sulfites, before fermenting. A winemaker may also encourage malolactic fermentation (or simply malo) to soften a wine’s acidity or deepen its flavor and complexity. This is done either by inoculating the wine with lactic bacteria soon after fermentation begins or right after it ends, or by transferring the new wine to wooden vats that harbor the bacteria.

For richer results, free-run juice from Chardonnay grapes, as well as some from Sauvignon Blanc grapes, might be fermented in oak barrels. In many cases the barrels used to make white wines, especially Sauvignon Blanc, are older, “neutral” barrels previously used to make other wines. These neutral barrels can add fullness to a wine without adding any wood flavors. In recent years wineries have begun using “concrete eggs” (egg-shaped fermenting tanks made out of concrete), mostly to make white wines. Bigger than a barrel but smaller than most stainless tanks, the eggs, like barrels, are porous enough to “breathe,” but unlike wood don’t impart flavors or tannins to wines. The notion of fermenting wines in concrete receptacles may sound newfangled, but their use dates back to the 19th century (and some say even further).

When the wine has finished fermenting, whether in a tank or a barrel, it is generally racked—moved into a clean tank or barrel to separate it from any remaining grape solids. Sometimes Chardonnay and special batches of Sauvignon Blanc are left “on the lees”—atop the spent yeast, grape solids, and other matter that were in the fermenting tank—for extended periods of time before being racked to pick up extra complexity. Wine may be racked several times as the sediment continues to settle out.

After the first racking the wine may be filtered to take out solid particles that can cloud the wine and any stray yeast or bacteria that can spoil it. This is especially common for whites, which may be filtered several times before bottling. Most commercial producers filter their wines, but many fine-wine makers don’t, as they believe it leads to less complex wines that don’t age as well.

White wine may also be fined by mixing in a fine clay called bentonite, albumen from egg whites, or other agent. As they settle out, they absorb undesirable substances that can cloud the wine. As with filtering, the process is more common with ordinary table wines than with fine wines.

New wine is stored in stainless-steel, oak, or concrete containers to rest and develop before bottling. This stage, called maturation or aging, may last anywhere from a few months to more than a year. Barrel rooms are kept dark to protect the wine from both light and heat, either of which can be damaging. Some wineries keep their wines in air-conditioned rooms or warehouses; others use long, tunnel-like caves bored into hillsides, where the wine remains at a constant temperature.

Before bottling (sometimes earlier), winemakers typically blend several batches of wine together to balance flavor. Careful blending gives them an extra chance to create a perfect single-varietal wine or to combine several varietals that complement each other. Premium vintners also make unblended wines that highlight the attributes of grapes from a single vineyard.

If wine is aged for any length of time before bottling, it will be racked and perhaps filtered several times. Once it is bottled, the wine is stored for bottle aging. This is done in a cool, dark space to prevent the corks from drying out; a shrunken cork allows oxygen to enter the bottle and spoil the wine. In a few months most white wines will be ready for release.

Red Wines

Red-wine production differs slightly from that of white wine. Red-wine grapes are crushed in the same way, but the juice is not separated from the grape skins and pulp before fermentation. This is what gives red wine its color and flavor. After crushing, the red-wine must—the thick slurry of juice, pulp, and skins—is fermented in vats. The juice is “left on the skins” for varying amounts of time, from a few days to a few weeks, depending on the type of grape and on how much color and flavor the winemaker wants to extract.

Fermentation also extracts chemical compounds such as tannins from the skins and seeds, making red wines more robust than whites. In a red designed for drinking soon after bottling, tannin levels are kept down; they should have a greater presence in wine meant for aging. In a young red not ready for drinking, tannins feel dry or coarse in your mouth, but they soften over time. A wine with well-balanced tannins will maintain its fruitiness and backbone as its flavor develops. Without adequate tannins and acidity, a wine will not age well.

Creating the oak barrels that age the wine is a craft in its own right. At Demptos Napa Cooperage, a French-owned company that employs French barrel-making techniques, the process involves several elaborate production phases. The staves of oak are formed into the shape of a barrel using metal bands, and then the rough edges of the bound planks are smoothed. Finally, the barrels are literally toasted to give the oak its characteristic flavor, which will in turn be imparted to the wine.

At the end of fermentation, the free-run wine is drained off. The grape skins and pulp are sent to a press, where the remaining liquid is extracted. As with white wines, the winemaker may blend a little of the press wine into the free-run wine to add complexity. Otherwise, the press juice goes into bulk wine—the lower-quality, less expensive stuff.

Next up is oak-barrel aging, which takes from a half year to a year or longer. Oak, like grapes, contains natural tannins, and the wine extracts these tannins from the barrels. The wood also has countless tiny pores through which water slowly evaporates, making the wine more concentrated. To ensure the aging wine does not oxidize, the barrels are regularly topped off with wine from the same vintage, reducing oxygen exposure.

New, or virgin, oak barrels impart the most tannins to a wine. With each successive use the tannins are diminished, until the barrel is said to be “neutral.” Depending on the varietal, winemakers might blend juice aged in virgin oak barrels with juice aged in neutral barrels. In the tasting room you may hear, for instance, that a Pinot Noir was aged in 30% new oak and 70% two-year-old oak, meaning that the bulk of the wine was aged in oak used for two previous agings.

SPARKLING WINES

Despite the mystique surrounding them, sparkling wines are nothing more or less than wines in which carbon dioxide is suspended, making them bubbly. Good sparkling wine will always be fairly expensive because a great deal of work goes into making it.

White sparkling wines can be made from either white or black grapes. In France, champagne is traditionally made from Pinot Noir or Chardonnay grapes, and that’s mostly the case in Napa and Sonoma.

The freshly pressed juice and pulp, or must, is fermented with special yeasts that preserve the characteristic fruit flavor of the grape variety used. Before bottling, this finished “still” wine (without bubbles) is mixed with a liqueur de tirage, a blend of wine, sugar, and yeast. This mixture causes the wine to ferment again—in the bottle, where it stays for up to 12 weeks. Carbon dioxide, a by-product of fermentation, is produced and trapped in the bottle, where it dissolves into the wine (instead of escaping into the air, as happens during fermentation in barrel, vat, or tank). This captive carbon dioxide transforms a still wine into a sparkler.

New bottles of sparkling wine are stored on their sides. The wine now ages sur lie, or “on the lees” (the dead yeast cells and other deposits trapped in the bottle). This aging process enriches the wine’s texture and increases the complexity of its bouquet. The amount of time spent sur lie has a direct relation to its quality: the longer the aging, the more complex the wine.

The lees must be removed from the bottle before a sparkling wine can be enjoyed. This is achieved in a process whose first step is called riddling. In the past, each bottle, head tilted slightly downward, was placed in a riddling rack, an A-frame with many holes of bottleneck size. Riddlers gave each bottle a slight shake and a downward turn—every day, if possible. This continued for six weeks, until each bottle rested upside down in the hole and the sediment had collected in the neck, next to the cork. Today most sparkling wines are riddled in ingeniously designed machines called gyro palettes, which can handle 500 or more bottles at a time, though at a few wineries, such as Schramsberg, the work is still done by hand.

After riddling, the bottles are disgorged. The upside-down bottles are placed in a very cold solution, which freezes the sediments in a block that attaches itself to the crown cap that seals the bottle. The cap and frozen plug are removed, and the bottle is topped off with a wine-and-sugar mixture called dosage and recorked with the traditional champagne cork. The dosage ultimately determines the sparkler’s sweetness.

Most sparkling wines are not vintage dated but are assembled (the term sparkling-wine makers use instead of blended) to create a cuvée, a mix of different wines and sometimes different vintages consistent with the house style. Nevertheless, sparkling wines may be vintage dated in particularly great years.

Sparkling wine may also be made by time- and cost-saving bulk methods. In the Charmat process, invented by Eugene Charmat early in the 20th century, the secondary fermentation takes place in large tanks rather than individual bottles. Basically, each tank is treated as one huge bottle. This comes at a price: although the sparkling wine may be ready in as little as a month, it has neither the complexity nor the bubble quality of traditional sparklers.

Rosé Wines

Rosé or blush wines are made from red-wine grapes, but the juicy pulp is left on the skins for a matter of hours—typically from 12 to 36—rather than days. When the winemaker decides that the juice has reached the desired color, it is drained off and filtered. Yeast is added, and the juice is left to ferment. Because the must stays on the skins for a shorter time, fewer tannins are leached from the skins, and the resulting wine is not as full flavored as a red. You might say that rosé is a lighter, fruitier version of red wine, not a pink version of white.

The range of tastes and textures is remarkable. Depending on how it’s made, rosé of Cabernet Sauvignon, for instance, can have a velvety and almost savory taste, while rosé of Pinot Noir or Syrah might have a crisp and mineral taste.

References:

https://en.wikipedia.org/wiki/Wine

https://wine.lovetoknow.com/wiki/White_Wine_Types

https://www.healthline.com/nutrition/red-wine-good-or-bad#section1

https://www.hideawayreport.com/articles/view/7-sparkling-wines-for-summer/

http://winevibe.com/what-are-rose-wines-and-how-are-they-made/