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From Siberia With Health

Dandelion is a plant that can be useful to strengthen the liver and gallbladder due to its rich chemical composition. Its use during therapeutic procedures can have a positive effect on blood in general. Due to the bitter taste, the herb can have a stimulating effect on the bile ducts and act as a tonic for the liver.

The dandelion detox complex can also stimulate the production of bile in the human body.

In fact, dandelion treatment is possible with the use of any part of it. They can be used to make quite a large number of medicinal products, including:

  1. Decoctions.
  2. Teas.
  3. Infusions.
  4. Coffee.
  5. Jam.
  6. Honey.

Due to the distinctive bitterness, essential oils, and tannins that are present in the dandelion, a cleansing effect on the liver can be exerted. In addition, it becomes possible to restore its functionality, as well as the normalization of the digestive system.

By taking a decoction of dandelions, the excretion of bile can be normalized, which, in turn, will favorably affect the restoration of hepatic parenchyma cells - hepatocytes.

What can be the connection between two, at first glance, completely different organic products - Shilajit and Ginkgo Biloba?

These two unique products can be quite well combined, and at the same time, they can bring great benefits to your health. How? The answer is simple - it's tea!

How does Ginkgo Biloba tea affect our body?

Tea made from dried Ginkgo Biloba leaves can activate the work of brain cells, relieve puffiness, improve memory and attention, a person becomes more focused. Ginkgo also boosts the development of creative thinking. Tea has become widespread for the treatment of Alzheimer's disease and dementia in humans. His reception gives good results.

In addition, such tea can restore blood vessels and blood flow to all organs and tissues, which can lead to a surge of strength, energy, as well as an increase in cognitive functions. There is an opinion that when drinking tea from Ginkgo Biloba leaves, there is a chance to reduce the negative effect of diseases associated with poor blood supply. According to customer reviews, regular consumption of Ginkgo Biloba tea leads to significant improvements in people suffering from lameness.

Rosehip is endowed with beneficial properties for our body. The most popular method of its use is the preparation of infusion and decoction of berries. During rosehip berries preparation it is important to preserve all its micro and macro elements.

So, how to brew dried rosehip correctly? Let's consider all the options and methods in this article:

What is important to know?

Dried rosehip fruits are used in food additives, medicines, teas, drinks, syrups, and jams. Rosehip berry is also can be used to make oil, which is used in cosmetology.

Rosehip owes its red-orange color to lycopene and beta-carotene. These are carotenoid pigments that strengthen the health of the eyes and have a positive effect on the condition of the skin.

The nutrient content of fruits is influenced by the soil and growing conditions, as well as processing methods. These trace elements can help strengthen the immune system, and heart health, normalize weight, and maintain skin health.

There are several ways to prepare different drinks from rosehip:

Bird cherry is often called a beautiful bride. This is because when a tree "puts on" festive snow-white clothes (blooms), it turns into a real miracle. However, not only the cherry blossoms should be paid attention to. Berries and powder made from them have a unique taste and smell.

Cupcakes, cakes, and pies made of cherry flour often have a taste of rum and chocolate. Reminds someone of almonds. This is because the product contains amygdalin, which has a unique aroma and taste. Such flour is rich in phytoncides, and its calorie content is almost 3 times less in comparison with classic wheat flour.

Useful properties.

Cherry flour was able to absorb all the best that fresh bird cherry berries possess. Namely:

  • Due to coumarin (2H-chromen-2-one) in the composition, it is possible to reduce the level of cholesterol in the blood, as well as stimulate the functions of the nervous system.
  • Vitamin P, which is part of the berry, and hence the powder, is a natural antioxidant that the human body cannot produce. By eating at least a portion of cherry flour dessert, you can satisfy your daily need for manganese, P-active compounds, and vitamin E.
  • Bird cherry powder can normalize the functions of the gastrointestinal tract, as well as have an anti-inflammatory and restorative effect.
  • Berries are enriched with tannins, as well as malic citric acid.

Siberian pine (Pinus sibirica) has symbolized health, strength, longevity, and power since ancient times. The centuries-old use of its resin, wood, needles, and nuts is based on the practical benefits of the tree for human health.

The unique composition of pine nuts explains their beneficial properties. Pinus sibirica nut has a healing effect on various human organs: heart, blood vessels, gastrointestinal tract, kidneys, lungs, skin, endocrine glands.

Many fans of pine nut products are wondering: what is the difference between pine nut flour and whole pine nuts and does flour lose its beneficial properties when ground? Let's try to answer this question:

What is pine nut flour?

Pine nut flour is a product made by cold pressing of pomace and oil obtained from the kernels of pine nuts. The homogeneous mass of powdery consistency has a pleasant aroma and is characterized by delicate taste qualities.

Compared with other types of flour, pine nut flour has almost 2 times fewer calories than whole wheat flour, 20% protein, 15 different minerals, 6 B vitamins, and vitamin E.

Sea buckthorn has been famous for its healing properties since ancient times. Because of the bright orange berries, it has many names: "Orange Queen", "Sunny berry", "Golden Tree", and due to the light pineapple flavor, the berry is called "Siberian pineapple".

Many mistakenly think that only sea buckthorn berries have healing properties, but this is far from the case. Sea buckthorn is a truly unique plant – each of its parts is a kind of medicine for any serious illness or ailment.

In this article, we will look at the healing properties of bark and leaves harvested from sea buckthorn bushes, as well as how to make delicious tea from them.

Hawthorn liqueur is not just a delicious, fragrant and pleasant-colored drink, but also a great folk remedy for the treatment and prevention of many diseases. In moderation, experts recommend using it for migraines, exhaustion of the central nervous system, increased cholesterol in the blood and other ailments.

Most often, amateur winemakers use in the preparation of liqueur not only the hawthorn berries themselves, but also flowers with leaves. As a result, whatever recipe the winemaker uses, he will receive a high-quality and pleasant-tasting alcoholic drink at the end. Which recipe the home master chooses will depend on their personal preferences.

Classic liqueur recipe.

Most winemakers follow the classical, traditional Siberian technology of making hawthorn liqueur, which involves the use of the following ingredients:

  • Dry hawthorn fruits "Siberian Green" – 1 oz.
  • Alcohol – 100 ml.
  • Granulated sugar – 10 oz.

Sea buckthorn is a unique berry. It is loved or hated, but anyone who has tried her at least once will not be indifferent to her. It has a reputation for being unimaginably useful, with a piercingly sour taste of berries, about the "joys" of harvesting which many know firsthand.

But the most memorable feature of sea buckthorn is a complex, very specific, difficult-to-explain aroma, fruity, with a very characteristic oily and even slightly rancid aspect.

What is the secret of the unique aroma of sea buckthorn?

Oddly enough, there are quite a large number of scientific papers that tell about the research of the aroma of sea buckthorn. One of the first is an article by German scientists dated 1984. They have identified about 60 key components that determine the aroma of sea buckthorn.

Among the key odorants, several esters are noted, primarily ethylcaproate, which makes the main contribution to the formation of odor. In its pure form, this ester has a smell reminiscent of pineapple and green banana, which partly explains the common nickname of sea buckthorn "Siberian pineapple".

They also noted some strangeness - isoamyl acetate, the most common ester of isoamyl alcohol in nature, is completely absent in the aroma of sea buckthorn, although other esters of isoamyl spirit, as they say, are in the assortment. Esters of leaf alcohol, cis-3-hexenol are mentioned, they give the fragrance a green tint and herbiness.

In addition, they found a certain amount of terpenes (limonene, ocimene), free lower alcohols and phenols, carbonyl compounds, and carboxylic acids, which, apparently, give the smell of sea buckthorn a characteristic sourness and oiliness.

There is a popular opinion that hawthorn is useful for the heart and blood vessels in any form. In ancient times, the juice was squeezed out of it, decoctions and teas were prepared.

All parts of this plant are useful for the human heart, however, berries bring the maximum benefit. This is ensured by the presence of elements such as hyperoside and vitexin. These are flavonoids that can accelerate the process of glucose oxidation and ensure the release of energy from carbohydrates. The result is an increase in the level of oxygen in the blood and vasodilation.

Useful properties of hawthorn for the heart

Hawthorn from Siberia is a shrub with white flowers and small red or black berries. Both components can be used for medicinal purposes, however, berries are still used more often than inflorescences. The plant contains many compounds that provide tremendous benefits for the heart. At the same time, blood pressure is also affected to normalize it.

Among the useful components of hawthorn we can find:

  1. Hyperoside, stimulating the work of the myocardium. It provides an increase in the volume of blood output.
  2. Organic acids, which are charged with stimulating blood flow and reducing inflammatory processes in the vessels.
  3. Polyphenols can strengthen the walls of blood vessels and reduce their permeability.
  4. Vitexin, which can expand the walls of blood vessels, improve the work of the myocardium and make the vessels themselves more elastic.

Tea made from pine needles in combination with Shilajit is an excellent prevention of colds. Since coniferous components are a real storehouse of vitamin C, a drink made from needles and bark helps strengthen teeth and gums.

Coniferous tea is especially useful during colds and flu. Pine needles contain shikimic acid, combined with Shilajit, which has a powerful antiviral effect on the immune system and the human body as a whole. Coniferous tea and Shilajit, taken before bedtime, may prevent the formation of cholesterol.

A classic recipe of pine needle tea to drink with Shilajit.

For brewing coniferous tea, it is recommended to use the needles of a pine tree, member of white pine family. It will also make the taste of the drink much richer.

Next, you need to cut the pine needles into small pieces. Pour a tablespoon of fragrant pine tea into the cup, pour boiling water for 20 minutes. After the decoction, you need to strain, add a spoonful of honey, taking the necessary dose of Shilajit (no more than 0.25 g. 2 times a day) and ... enjoy the delicious taste of godlike tea!

There is also a ready-made tea from Altai pine needles in powder form. All you need is just dilute it in boiled water, stir thoroughly and let it brew a little.

Despite the amazing healing properties of Shilajit, not everyone likes the specific taste of this natural resin. The pine needle tea prepared according to this recipe will allow you to "drown out" the bitter taste of Shilajit and enjoy the power of Siberia!

There is a special type of valerian herb in the distant taiga region, which has unique healing properties and is very much appreciated by pharmacists and phytotherapists – “Stone Valerian” from Siberia. Patrinia sibirica has the second name of Siberian Valerian (Valeriana sibirica). It is a perennial herb that belongs to the Caprifoliaceae family and is used both in folk medicine and in scientific pharmacology.

What is so unique about this Siberian herb? In this article we will answer this question:

Biological and chemical features of “Stone Valerian”.

Siberian Valerian has a very developed root system. In this system, the root is thick enough and has many branches, on which a large number of dark-colored heads are formed. The rhizome of the Siberian herb gives numerous stems with flowers and shoots, as well as rosettes of leaves.

All stems of Patrinia sibirica are straight and have two longitudinal lines made up of many delicate hairs. The leaves are collected in rosettes with deep dissections in the form of feathers. In infertile rosettes, the leaves have a different shape. In some cases, there are leaves with serrated edges or dissected in the form of a feather, but such leaves are not pubescent.

Flowers appear on the stems of Siberian valerian, which are collected in inflorescences and are located at the end of the stem. The flowering of the valerian herb begins in May and lasts until the beginning of July. After the end of flowering, dry fruit is formed, in which there are three nests. Only one nest contains grain, the other nests are empty.

The herb grows on gravelly slopes and rocks, and it can also be found in dry pine or birch forests, in steppes, subalpine meadows, tundra, on rocky river coasts in Eastern Siberia.

  • 3 min read

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