Artichoke infusion

Artichoke infusion

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Like the vegetable with which it is produced, the artichoke infusion also has detoxifying and purifying properties on the body, with beneficial actions especially on the liver and intestines. Thanks to the conspicuous presence of a substance called "cynarin", which is released from the leaves during the infusion, the artichoke infusion has laxative effects, thus helping to combat constipation and abdominal bloating that can occur after periods of excess food , for example during the holidays.For the same reason, this infusion facilitates digestion while, thanks to the beneficial action on the liver, it can help to keep excess cholesterol in the blood under control.The action of the artichoke can be enhanced by the combination with other herbs such as dandelion and milk thistle: in this case there will be a beneficial effect of cleaning the organism from all waste, thanks to the diuretic action of these two herbs combined with the purifying ones of the artichoke. For this reason, herbal teas and artichoke infusions can also have a slimming effect, if consumed in moderation and consistently for long periods of time (indicatively at least 3 to 6 months).The basically bitter taste of the artichoke can be mitigated by the addition of little honey or fructose to the infusion when it is still hot, while the use of refined sugar is not recommended, which would nullify the purifying action of the infusion.How to prepare the artichoke infusion at home

The preparation of the artichoke infusion is very simple and similar to the preparation of a good tea. The necessary amount of dried artichoke leaves is about 25 g per 120 ml of water. Dried artichoke leaves can be found easily in any herbal medicine or prepared at home by drying the leaves and then chopping them with the help of a food processor. If you decide to arrange the preparation of the leaves yourself, take care to carefully check the origin of the vegetables you use to ensure that no harmful chemicals have been used during cultivation. The ideal would naturally be to use vegetables from integrated biological crops (ie grown without the use of pesticides and chemicals).
The procedure is simple and quick: put the artichoke leaves in a cup or in a tea maker; bring the water to the boiling temperature, taking care not to boil it (when you start to see that the water "swells" and starts to simmer, turn off the heat). Pour the water over the artichoke leaves and leave to infuse for 10-15 minutes. Carefully filter using a narrow mesh strainer, allow to cool and consume the infusion throughout the day.
To filter the infusion it is possible to use, as an alternative to the strainer, a "piston" or "plunger" tisane maker, which allows not only to filter the leaves more easily, but also to crush them better to make the most of the active ingredients of the plants and herbs in infusion. This tool, very practical and easy to handle, can be found for sale in home improvement stores and hypermarkets for just a few euros.

Precautions and warnings

Many people may be sensitive to the artichoke, which can cause allergic reactions that also occur with rather annoying rashes. For this reason it would be better to consume this vegetable infusion in moderation and progressively, while trying never to drink more than three cups a day.
In any case and especially on the occasion of prolonged intake, it is good to seek advice from your doctor or health professionals such as herbalists, pharmacists with specializations in naturopathy and homeopathy, dieticians and nutritionists.

The infusion of artichoke in summary

The artichoke infusion performs depurative, laxative, digestive, slimming and blood cholesterol control functions. Enhances its properties if associated with dandelion or milk thistle.
The recommended doses are 25 grams of dried leaves per 120 ml of water, to be left to infuse in water for 10-15 minutes and then filtered.