To get rid of arrhythmia, angina, and also to reduce the level of cholesterol in atherosclerosis, a decoction of hawthorn fruit, you need to take incomplete teaspoon three times a day before meals. For cooking this means a tablespoon of crushed hawthorn fruit pour a glass of boiling water, put on low heat and boil down the medication to half the original volume. Every 3-4 months of treatment make a break in 1 month.
For the treatment of hypertension, brew a tablespoon of dried hawthorn fruit Cup boiling water. Within two hours, leave the vehicle in a warm place, for example, in the oven. Then the broth strain and take 3-4 times daily before meals for 1-2 tablespoons.
To alleviate the unpleasant symptoms of hypertension granulate pound Mature hawthorn fruit, and pour a half glass of water. The resulting mass is heat to 40° and extrude in the juicer. The juice from the fruit hawthorn take 3 times a day for 1 tablespoon.
A decoction of hawthorn fruit copes even with the removal of a nervous overstrain. To prepare it, boil a Cup of boiling water a tablespoon of dried fruit and allow broth to infuse for a couple of hours. Then strain the cure and take 1-2 tablespoons three times a day before meals.
A decoction of hawthorn fruit is very useful for angina. For its preparation you will need more and motherwort. Seven cups of boiling water pour 6 tablespoons of hawthorn berries and 6 tablespoons of motherwort. The tool does not boil. A pot with heat wrap and put infuse for a day. Then strain and squeeze the medication on the gauze swollen berries. The resulting broth store in refrigerator. It is recommended to take 1 glass 3 times a day.
For the treatment of coronary heart disease boil 1 tablespoon of hawthorn berries to 1 Cup boiling water and allow to steep for two hours in a warm place. Then the cure strain and take half Cup three times a day.
Advice 2: How to brew rose hips
Wild rose is a beautiful shrub that not only captivates with its exquisite beauty and a flowery aroma, but also has medicinal properties known to man since the sixteenth century for the treatment of various diseases and strengthen the body. Moreover, all parts of the shrub have medicinal properties.
You will need
- - boiling water;
- - whole or crushed rose hips;
- - capacity;
- - tablespoon;
- - glass 200 gr.
Use fruits, roots, seeds, petals. All parts of the rose contain macro - and micronutrients, vitamins C, E,P,b,C. the highest vitamin C content in fruits of rosehip. It enters the body in a natural way without the use of chemical production. To all the beneficial properties of the fruit keep, you need to properly prepare the raw material, dry and brew.
Collect the fruit follows in late August, early September. By this time they accumulated the highest concentration of nutrients. The fruits must be carefully removed to sort out. Can be dried in a special drying chamber that helps to preserve the maximum amount of vitamins, and only this method is used in the pharmaceutical industry. If the chambers for drying fruits and vegetables not, the hips need to spread out in a thin layer on a clean cloth and leave in a well ventilated place, after covering with gauze. Another way of drying is to heat the fruit in the oven, but not more than 40 degrees, then cool and re-heated. It turns out the simulation of the drying Cabinet, but if you do not observe the regime and to exceed it, then the fruit will lose 70% of its value. Also the fruits of the rosehip can be bought at any pharmacy is in the dried form.
Brew rose hips in multiple ways, which makes the drink less valuable. The most common method of brewing is to put in a two liter thermos 3 tablespoons whole fruit, pour boiling water, tightly screw the thermos and infuse for 6-7 hours, ie this is usually done for the night. In the morning strain the infusion through a fine sieve, pressing the berries and take 1 glass 3 times a day 30 minutes before meals or 1 hour after a meal.
The second method. The fruit grind, brew 2 tablespoons with 1 liter of boiling water and set for 20 minutes in a water bath. Proponents of this method argue that it would preserve the maximum nutrients, but scientists have studied all the ways of cooking and came to the conclusion that the content of all substances in the infusion, regardless of brewing method, exactly the same. Make, as in the first case, one glass 3 times a day for half an hour before meals or one hour after a meal.
If you absolutely don't want to do brew in a thermos or in a water bath, you can use a completely simple way. Put 1 teaspoon of crushed fruit in a glass, pour boiling water, stir, infuse 7 minutes, drink instead of tea.
The infusion can be applied at elevated and reduced pressure, for colds and viral infections, as a diuretic, cholagogue, for promoting immunity in the season of colds and viral diseases, in diseases of the cardiovascular system, gastritis with low acidity.
Contraindications are diseases of the gastrointestinal tract with high acidity, gastric ulcer and duodenal ulcer, colitis, enterocolitis, a tendency to allergic reactions. Children under one year, the decoction of rose hips is contraindicated.
Advice 3: How to make thyme
Thyme (thyme) to the people called Bogorodskaya grass. This name he received because they in the old days, before the day of the assumption of the virgin, adorned the icon with the image of a Saint. Thyme is a medicinal plant, it is very good to brew medicinal teas that will help in diseases of the respiratory tract, gastrointestinal tract, nervous system and others. The greatest effect is the thyme in the training camp with other herbs.
You will need
- Sedative herbal tea:
- 1 part thyme;
- 1 part Valerian root;
- 1 part peppermint;
- 1 part licorice root;
- 2 parts burdock root;
- 2 parts motherwort.
- Antiallergic collection:
- 1 part thyme;
- 1 part sage;
- 1 part coriander;
- 1 part nettle;
- 2 part series.
- Against glaucoma:
- 1 part thyme;
- 1 part raspberry leaves;
- 1 part hawthorn fruit;
- 1 part chamomile.
- 1 tbsp thyme;
- To reduce craving for alcohol:
- 1 tbsp of thyme.
Coronary disease very well make a sedative herbal tea: 1 part thyme, 1 part Valerian root, 1 part peppermint 1 part of licorice root, 2 parts burdock root, 2 parts motherwort. All of this mix and brew at the rate of 1 teaspoon of mixture per Cup of boiling water. For infusion, you can use a thermos and you can bring the mixture to a boil and allow to stand in a closed container for 1 hour. The resulting infusion divided into 5 receptions.
To reduce Allergy thyme is used in Assembly with sage (1 part) coriander (1 part) nettles (1 part) and two parts of the series. Pour one teaspoon collection boiling water and brew in a water bath for 20 minutes. Then cool and strain. Take the infusion of these herbs is recommended three times a day before meals, for 50 ml.
Thyme is widely used for the prevention and treatment of glaucoma. To do this, use the medical herb consisting of equal parts of raspberry leaf, hawthorn fruit, herbs chamomile, of course, thyme. Take a teaspoon of the mixture of these herbs, pour 1 liter of hot water. Bring to a boil, to insist 1 hour and take 3 times a day for half a glass before the meal and a quarter Cup after eating.
Thyme has excellent antitussive properties. So it infusions is recommended for the relief of symptoms for bronchitis and other bronchopulmonary diseases. The herb is brewed at the rate of 1 tablespoon per Cup of boiling water, after an hour of infusion can be consumed with honey as a tea.
Thyme has a unique property to reduce the craving for alcohol. The use of decoction of herbs, after taking alcoholic drinks there are unpleasant symptoms: vomiting, spasms of the gastrointestinal tract, quickens the heartbeat, there is sweating. It's all cause aversion to alcohol. Brewing thyme need as well as for cough treatment (step 4).
It must be remembered that thyme has contraindications. So before applying it you need to consult with your doctor.
Advice 4: How to brew herbal teas
Before in Russia there were Indian tea, the popular beverage made from local plants. Herbal teas not only have good taste but also health benefits.
What herbs to brew tea
Virtually any medicinal plants to make herbal tea. Use to drink not only leaves and stems. Great teas are obtained, for example, from hips or berries. To make tea from a single plant or mixing several components, getting herbal, with a wonderfully pleasant and original taste.
Depending on the state of health folk medicine recommends certain herbs. For example, mint has a calming effect, hawthorn is good for the heart, and the ginger has a positive effect on the digestive system. However, remember that herbs also have contraindications. So you should consult with your doctor about the possibility of regular consumption of herbal teas.
Most popular in Russia was a drink made from meadowsweet, fireweed uzkolisty, mint, chamomile, hawthorn. To keep drink as many nutrients, you should know how to brew tea correctly.
Rules of brewing herbal tea
Preparation of medicinal herbal teas requires the use of purified water. Tap water is often saturated with chlorine, iron, and gives the drink an unpleasant taste. In addition, such water is not recommended for cooking. The best option of well or spring water.
Pure spring water does not need to boil. Enough to heat it to 80-85 degrees. If the boiling water has become a habit, you must wait until the boiling water cools down to specified temperature. 200 ml of water take a tablespoon of vegetable collection.
You should stick to a certain time when brewing beverage. So, inflorescences and leaves of plants, it is recommended to brew for 3 minutes. Seeds and tough leaves – approximately 5 minutes. The roots and bark of plants kept for 10 minutes.
Capacity in which brewed herbs, be sure to cover the lid. The tea will contain much more nutrients, if the bark, fruits and roots to pre-chop. A good addition to the drink is a teaspoon of natural honey.
In the old days for making herbal tea used special utensils made of lime tree wood which is kept the warmth of the drink for a long time. Currently brewing herbs using clay or porcelain teapots. Metal tea kettles ruining the taste of the tea and significantly reduce its value.