Eggplant, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac
* Aniseed, as Aphrodisiac



The eggplant has been celebrated as an aphrodisiac and feared as the cause of insanity. Today it is appreciated for both its inspiring beauty and delightful flavor. An essential ingredient in cuisines around the world, it is the essence of Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, and French ratatouille. The emergence of Asian cuisine has introduced a whole new range of eggplants flavoring delicious stir-fries and curries. Gardens and markets are filled with eggplants in a variety of sizes from small and pea-like, to egg shaped, to long and slender. Their fruits offer a stunning color palette from the traditional royal purple to shades of rose, violet, green, yellow and white, often enhanced with lovely stripes in a contrasting color.

History

Eggplant is believed to have originated in India and was cultivated in China as early as 500 B.C. Eaten in the Middle East and Asia for centuries, it was taken to Africa by the Arabs and Persians during the Middle Ages, eventually finding its way to Italy in the 14th century. Even though eggplants were consumed without hesitation in other parts of the world, it was not eaten by all Europeans. In fact it was called mala insana—the mad apple or bad egg. The fruit was considered dangerous because it belonged to the nightshade family which contains many poisonous plants including jimson weed, angel’s trumpet, belladonna and deadly nightshade.

Louis XIV during his reign in the 1600’s was among the first in Europe to introduce eggplant to the table. Unfortunately, the fruit was not well received and was said to “be as large as pears, but with bad qualities.” It was also thought that eating eggplant caused fever, epilepsy and even insanity. For more than a century eggplants were grown for their ornamental value by the Europeans who prized the plant’s beautiful purple, star-shaped flowers and colorful fruits but found its bitter flavor unappealing.

Eggplant was introduced to the United States in the early 1800’s by our third president, Thomas Jefferson. An avid gardener, Jefferson was interested in discovering new plants and grew many flowers and vegetables from around the world in his extensive gardens at Monticello. Again because of its botanical connection to other poisonous plants, eggplant was slow to gain acceptance as an edible vegetable. Plants remained an ornamental curiosity until the late 1800’s and early 1900’s when Chinese and Italian immigrants arrived in America. Both of these cultures had a long and rich tradition of using eggplants in their cuisine and helped to spur culinary approval of the eggplant in North America.

Eggplant, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac
* Aniseed, as Aphrodisiac



The eggplant has been celebrated as an aphrodisiac and feared as the cause of insanity. Today it is appreciated for both its inspiring beauty and delightful flavor. An essential ingredient in cuisines around the world, it is the essence of Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, and French ratatouille. The emergence of Asian cuisine has introduced a whole new range of eggplants flavoring delicious stir-fries and curries. Gardens and markets are filled with eggplants in a variety of sizes from small and pea-like, to egg shaped, to long and slender. Their fruits offer a stunning color palette from the traditional royal purple to shades of rose, violet, green, yellow and white, often enhanced with lovely stripes in a contrasting color.

History

Eggplant is believed to have originated in India and was cultivated in China as early as 500 B.C. Eaten in the Middle East and Asia for centuries, it was taken to Africa by the Arabs and Persians during the Middle Ages, eventually finding its way to Italy in the 14th century. Even though eggplants were consumed without hesitation in other parts of the world, it was not eaten by all Europeans. In fact it was called mala insana—the mad apple or bad egg. The fruit was considered dangerous because it belonged to the nightshade family which contains many poisonous plants including jimson weed, angel’s trumpet, belladonna and deadly nightshade.

Louis XIV during his reign in the 1600’s was among the first in Europe to introduce eggplant to the table. Unfortunately, the fruit was not well received and was said to “be as large as pears, but with bad qualities.” It was also thought that eating eggplant caused fever, epilepsy and even insanity. For more than a century eggplants were grown for their ornamental value by the Europeans who prized the plant’s beautiful purple, star-shaped flowers and colorful fruits but found its bitter flavor unappealing.

Eggplant was introduced to the United States in the early 1800’s by our third president, Thomas Jefferson. An avid gardener, Jefferson was interested in discovering new plants and grew many flowers and vegetables from around the world in his extensive gardens at Monticello. Again because of its botanical connection to other poisonous plants, eggplant was slow to gain acceptance as an edible vegetable. Plants remained an ornamental curiosity until the late 1800’s and early 1900’s when Chinese and Italian immigrants arrived in America. Both of these cultures had a long and rich tradition of using eggplants in their cuisine and helped to spur culinary approval of the eggplant in North America.

Nomenclature

Eggplant, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac
* Aniseed, as Aphrodisiac



The eggplant has been celebrated as an aphrodisiac and feared as the cause of insanity. Today it is appreciated for both its inspiring beauty and delightful flavor. An essential ingredient in cuisines around the world, it is the essence of Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, and French ratatouille. The emergence of Asian cuisine has introduced a whole new range of eggplants flavoring delicious stir-fries and curries. Gardens and markets are filled with eggplants in a variety of sizes from small and pea-like, to egg shaped, to long and slender. Their fruits offer a stunning color palette from the traditional royal purple to shades of rose, violet, green, yellow and white, often enhanced with lovely stripes in a contrasting color.

History

Eggplant is believed to have originated in India and was cultivated in China as early as 500 B.C. Eaten in the Middle East and Asia for centuries, it was taken to Africa by the Arabs and Persians during the Middle Ages, eventually finding its way to Italy in the 14th century. Even though eggplants were consumed without hesitation in other parts of the world, it was not eaten by all Europeans. In fact it was called mala insana—the mad apple or bad egg. The fruit was considered dangerous because it belonged to the nightshade family which contains many poisonous plants including jimson weed, angel’s trumpet, belladonna and deadly nightshade.

Louis XIV during his reign in the 1600’s was among the first in Europe to introduce eggplant to the table. Unfortunately, the fruit was not well received and was said to “be as large as pears, but with bad qualities.” It was also thought that eating eggplant caused fever, epilepsy and even insanity. For more than a century eggplants were grown for their ornamental value by the Europeans who prized the plant’s beautiful purple, star-shaped flowers and colorful fruits but found its bitter flavor unappealing.

Eggplant was introduced to the United States in the early 1800’s by our third president, Thomas Jefferson. An avid gardener, Jefferson was interested in discovering new plants and grew many flowers and vegetables from around the world in his extensive gardens at Monticello. Again because of its botanical connection to other poisonous plants, eggplant was slow to gain acceptance as an edible vegetable. Plants remained an ornamental curiosity until the late 1800’s and early 1900’s when Chinese and Italian immigrants arrived in America. Both of these cultures had a long and rich tradition of using eggplants in their cuisine and helped to spur culinary approval of the eggplant in North America.

Nomenclature

Eggplant, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac
* Aniseed, as Aphrodisiac



The eggplant has been celebrated as an aphrodisiac and feared as the cause of insanity. Today it is appreciated for both its inspiring beauty and delightful flavor. An essential ingredient in cuisines around the world, it is the essence of Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, and French ratatouille. The emergence of Asian cuisine has introduced a whole new range of eggplants flavoring delicious stir-fries and curries. Gardens and markets are filled with eggplants in a variety of sizes from small and pea-like, to egg shaped, to long and slender. Their fruits offer a stunning color palette from the traditional royal purple to shades of rose, violet, green, yellow and white, often enhanced with lovely stripes in a contrasting color.

History

Eggplant is believed to have originated in India and was cultivated in China as early as 500 B.C. Eaten in the Middle East and Asia for centuries, it was taken to Africa by the Arabs and Persians during the Middle Ages, eventually finding its way to Italy in the 14th century. Even though eggplants were consumed without hesitation in other parts of the world, it was not eaten by all Europeans. In fact it was called mala insana—the mad apple or bad egg. The fruit was considered dangerous because it belonged to the nightshade family which contains many poisonous plants including jimson weed, angel’s trumpet, belladonna and deadly nightshade.

Louis XIV during his reign in the 1600’s was among the first in Europe to introduce eggplant to the table. Unfortunately, the fruit was not well received and was said to “be as large as pears, but with bad qualities.” It was also thought that eating eggplant caused fever, epilepsy and even insanity. For more than a century eggplants were grown for their ornamental value by the Europeans who prized the plant’s beautiful purple, star-shaped flowers and colorful fruits but found its bitter flavor unappealing.

Eggplant was introduced to the United States in the early 1800’s by our third president, Thomas Jefferson. An avid gardener, Jefferson was interested in discovering new plants and grew many flowers and vegetables from around the world in his extensive gardens at Monticello. Again because of its botanical connection to other poisonous plants, eggplant was slow to gain acceptance as an edible vegetable. Plants remained an ornamental curiosity until the late 1800’s and early 1900’s when Chinese and Italian immigrants arrived in America. Both of these cultures had a long and rich tradition of using eggplants in their cuisine and helped to spur culinary approval of the eggplant in North America.

Nomenclature

Aniseed, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac



Aniseed is a member of the parsley family and native to the Eastern Mediterranean. Nowadays it grows in all warm climates. Anethole is the oil that accounts for the distinctive sweet-licorice taste. Both the leaves and the seeds have this flavoring, which is used in breads, cakes, and confections in parts of Europe and the Middle East, in curry and seafood dishes in India and neighboring countries, in various dishes in Southeast Asia, and as the flavoring of such alcoholic drinks as the French pastis and Greek ouzo. It is also chewed after a meal in India to sweeten the breath. And, yes, the seeds are used whole or ground.

Anise or Aniseed, less commonly anís (stressed on the first syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. It is a herbaceous annual plant growing to 50 cm tall. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3-5 mm long.

Its other names are Anise, Aniseed, Sweet Cumin, star anise, Chinese anise, illicium. Its seed, leaves, oil, and anethole are what it is commonly valued for.

Anise leaves are used to treat digestive problems, to relieve toothache, and its essential oil is used to treat lice and scabies. In India, aniseed (Saunf in Hindi ) is also used as mouth freshener. It is also used for flavoring some foods.

Historically, this herb had been used for many centuries. The ancient Greeks, including Hippocrates, prescribed it for coughs. Ancient Romans used Anise in a special cake that concluded their enormous feasts. Historically, the herb was used because of its flavor (licorice flavor), as an aid for digestion, as an aphrodisiac, for colic and to combat nausea.

Ancient Chinese physicians used the herb as a digestive aid, flatulence remedy, and breath freshener. Early English herbalists recommended the herb for hiccups, for promoting milk production for nursing mothers, for treatment of water retention, headache, asthma. Bronchitis, insomnia, nausea, lice, infant colic, cholera, and even cancer.

But what about its aphrodisiac properties?

Because of its aromatic and countless medical properties, it was traditionally considered as an aphrodisiac. The ancient Greeks and Romans believed that you could increase desire by sucking on anise seeds. Also, its sweet, licorice taste is believed in many cultures to stimulate the libido and increase desire. It also contains estrogenic compounds (female hormones) which have been reported to induce similar effects to testosterone hence an increase in male potency and libido.

Aniseed, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac



Aniseed is a member of the parsley family and native to the Eastern Mediterranean. Nowadays it grows in all warm climates. Anethole is the oil that accounts for the distinctive sweet-licorice taste. Both the leaves and the seeds have this flavoring, which is used in breads, cakes, and confections in parts of Europe and the Middle East, in curry and seafood dishes in India and neighboring countries, in various dishes in Southeast Asia, and as the flavoring of such alcoholic drinks as the French pastis and Greek ouzo. It is also chewed after a meal in India to sweeten the breath. And, yes, the seeds are used whole or ground.

Anise or Aniseed, less commonly anís (stressed on the first syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. It is a herbaceous annual plant growing to 50 cm tall. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3-5 mm long.

Its other names are Anise, Aniseed, Sweet Cumin, star anise, Chinese anise, illicium. Its seed, leaves, oil, and anethole are what it is commonly valued for.

Anise leaves are used to treat digestive problems, to relieve toothache, and its essential oil is used to treat lice and scabies. In India, aniseed (Saunf in Hindi ) is also used as mouth freshener. It is also used for flavoring some foods.

Historically, this herb had been used for many centuries. The ancient Greeks, including Hippocrates, prescribed it for coughs. Ancient Romans used Anise in a special cake that concluded their enormous feasts. Historically, the herb was used because of its flavor (licorice flavor), as an aid for digestion, as an aphrodisiac, for colic and to combat nausea.

Ancient Chinese physicians used the herb as a digestive aid, flatulence remedy, and breath freshener. Early English herbalists recommended the herb for hiccups, for promoting milk production for nursing mothers, for treatment of water retention, headache, asthma. Bronchitis, insomnia, nausea, lice, infant colic, cholera, and even cancer.

But what about its aphrodisiac properties?

Because of its aromatic and countless medical properties, it was traditionally considered as an aphrodisiac. The ancient Greeks and Romans believed that you could increase desire by sucking on anise seeds. Also, its sweet, licorice taste is believed in many cultures to stimulate the libido and increase desire. It also contains estrogenic compounds (female hormones) which have been reported to induce similar effects to testosterone hence an increase in male potency and libido.

Aniseed, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac



Aniseed is a member of the parsley family and native to the Eastern Mediterranean. Nowadays it grows in all warm climates. Anethole is the oil that accounts for the distinctive sweet-licorice taste. Both the leaves and the seeds have this flavoring, which is used in breads, cakes, and confections in parts of Europe and the Middle East, in curry and seafood dishes in India and neighboring countries, in various dishes in Southeast Asia, and as the flavoring of such alcoholic drinks as the French pastis and Greek ouzo. It is also chewed after a meal in India to sweeten the breath. And, yes, the seeds are used whole or ground.

Anise or Aniseed, less commonly anís (stressed on the first syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. It is a herbaceous annual plant growing to 50 cm tall. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3-5 mm long.

Its other names are Anise, Aniseed, Sweet Cumin, star anise, Chinese anise, illicium. Its seed, leaves, oil, and anethole are what it is commonly valued for.

Anise leaves are used to treat digestive problems, to relieve toothache, and its essential oil is used to treat lice and scabies. In India, aniseed (Saunf in Hindi ) is also used as mouth freshener. It is also used for flavoring some foods.

Historically, this herb had been used for many centuries. The ancient Greeks, including Hippocrates, prescribed it for coughs. Ancient Romans used Anise in a special cake that concluded their enormous feasts. Historically, the herb was used because of its flavor (licorice flavor), as an aid for digestion, as an aphrodisiac, for colic and to combat nausea.

Ancient Chinese physicians used the herb as a digestive aid, flatulence remedy, and breath freshener. Early English herbalists recommended the herb for hiccups, for promoting milk production for nursing mothers, for treatment of water retention, headache, asthma. Bronchitis, insomnia, nausea, lice, infant colic, cholera, and even cancer.

But what about its aphrodisiac properties?

Because of its aromatic and countless medical properties, it was traditionally considered as an aphrodisiac. The ancient Greeks and Romans believed that you could increase desire by sucking on anise seeds. Also, its sweet, licorice taste is believed in many cultures to stimulate the libido and increase desire. It also contains estrogenic compounds (female hormones) which have been reported to induce similar effects to testosterone hence an increase in male potency and libido.

Aniseed, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava
* Almond, as aphrodisiac



Aniseed is a member of the parsley family and native to the Eastern Mediterranean. Nowadays it grows in all warm climates. Anethole is the oil that accounts for the distinctive sweet-licorice taste. Both the leaves and the seeds have this flavoring, which is used in breads, cakes, and confections in parts of Europe and the Middle East, in curry and seafood dishes in India and neighboring countries, in various dishes in Southeast Asia, and as the flavoring of such alcoholic drinks as the French pastis and Greek ouzo. It is also chewed after a meal in India to sweeten the breath. And, yes, the seeds are used whole or ground.

Anise or Aniseed, less commonly anís (stressed on the first syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. It is a herbaceous annual plant growing to 50 cm tall. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3-5 mm long.

Its other names are Anise, Aniseed, Sweet Cumin, star anise, Chinese anise, illicium. Its seed, leaves, oil, and anethole are what it is commonly valued for.

Anise leaves are used to treat digestive problems, to relieve toothache, and its essential oil is used to treat lice and scabies. In India, aniseed (Saunf in Hindi ) is also used as mouth freshener. It is also used for flavoring some foods.

Historically, this herb had been used for many centuries. The ancient Greeks, including Hippocrates, prescribed it for coughs. Ancient Romans used Anise in a special cake that concluded their enormous feasts. Historically, the herb was used because of its flavor (licorice flavor), as an aid for digestion, as an aphrodisiac, for colic and to combat nausea.

Ancient Chinese physicians used the herb as a digestive aid, flatulence remedy, and breath freshener. Early English herbalists recommended the herb for hiccups, for promoting milk production for nursing mothers, for treatment of water retention, headache, asthma. Bronchitis, insomnia, nausea, lice, infant colic, cholera, and even cancer.

But what about its aphrodisiac properties?

Because of its aromatic and countless medical properties, it was traditionally considered as an aphrodisiac. The ancient Greeks and Romans believed that you could increase desire by sucking on anise seeds. Also, its sweet, licorice taste is believed in many cultures to stimulate the libido and increase desire. It also contains estrogenic compounds (female hormones) which have been reported to induce similar effects to testosterone hence an increase in male potency and libido.

Almond, as aphrodisiac

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava


Almonds are the most widely-grown and eaten tree nut. Not only are they tasty, but they are also very good for the body.

Almond history

Part of the plum family, the almond tree (Prunus dulcis; Prunus amygdalus. The Almond (Prunus dulcis, syn. Prunus amygdalus, or Amygdalus communis) is a small deciduous tree belonging to the subfamily Prunoideae of the family Rosaceae; an almond is also the fruit of this tree. The plant is classified with the peach in the subgenus Amygdalus within Prunus, distinguished from the other subgenera by the corrugated seed shell.

The English word almond is derived from the French amande, which in turn is a derivative of the old Latin word for almond, amygdalus, literally meaning "tonsil plum." Ancient Romans also referred to almonds as "Greek nuts," since they were first cultivated in Greece. Almonds date back in print to the Bible. A recipe from the Forme of Cury, dating back to 1390, uses blanched, ground almonds in a gravy for oysters.

Botanically-speaking, almonds are a fruit. On the tree, the fruit or drupe looks like a small, elongated peach with a hard greenish-gray husk. When mature, the husk splits open to reveal the shell which in turn contains the nutmeat. Spanish missionaries are credited for bringing the almond to California, now the world's largest producer of over 100 varieties of almonds.


The tree is a native of southwest Asia. The domesticated form can ripen fruit as far north as the British Isles. It is a small tree, growing to 4-9 m tall. The leaves are lanceolate, 6-12 cm long, and serrated at the edges. The flowers are white or pale pink, 3-5 cm diameter with five petals, produced before the leaves in early spring.

Almonds are rich in Vitamin E and are a good source of healthy monounsaturated fats, one of the two "good" fats responsible for lowering LDL cholesterol.

Almonds can help boost the sex drive. The kernel of Indian almond was not only shown to have aphrodisiac activity, it is also useful in the treatment of some forms of sexual inadequacies (premature ejaculation). Additionally, in Sicily, it is also used to make sweet liqueur and even almond-flavored wines, bought thought to be an aphrodisiac. In some cultures also, they are associated with passion and fertility. Their aroma is alleged to excite women and is therefore a common ingredient in creams and soaps; hence, in the bible, Samson courted Delilah with fragrant almond branches and was able to attract her.

Almonds and your health

High in monounsaturated fatty acids and cholesterol-free, almonds can help reduce cholesterol, thus reducing the risk of heart disease. They are also high in Vitamin E, a potent antioxidant which helps prevent the accumulation of plaque in the arteries. One ounce of almonds contains about 10 percent of the recommended daily allowance of calcium, a great non-dairy source for vegetarians. Almonds are often recommended as a building food for those who are underweight. Almond oil has homeopathic and cosmetic applications.


Almond Aphrodisiac Soup:

2 hard-cooked egg yolks
1 cup almonds, blanched and skinned
1 cup chicken stock
1 cup light cream
2 Tablespoons honey
Garnish: 1/4 cup fresh rasberries, crushed and lightly sugared
Put nuts and egg yolks in the blender and chop fine. Slowly add the chicken stock, a spoonful at a time, until the ingredients make a fine paste. Continue blending on high speed as you slowly pour in the rest of the chicken stock and cream. Pour the contents into a saucepan and heat the soup very carefully on a low heat until it is hot and thick. It must never boil or it will curdle. Stir in the honey right before serving. Ladle into two bowls. Top each with spoonsful of the rasberry puree and serve immediately.

Related Link:

* honey, as aphrodisiac
* water melon
* garlic
* mushroom
* kava kava

Honey as an Aphrodisiac

The word aphrodisiac comes from the name of the Greek Goddess of sexual love and beauty, Aphrodite. Honey is also known as the nectar of Aphrodite. The nectar of Aphrodite, honey is one of the most seductive foods in the world. Sticky, runny, viscous, butter-texture, deliciously sweet, honey it is as much a sensual experience as it is a delicious indulgence. The kama Sutra, the perfumed Garden (ancient Arabic equivalent of Kama Sutra) and even the Bible mention honey as a symbol of love, sex and sensuality. No wonder we call the object of our affection 'Honey'! Avicenna, the great Arab physician (11th century) prescribed honey mixed with ginger and a little pepper to stimulate those love hormones! In ancient Persian Kingdoms, honey acted as a natural aphrodisiac that enhanced sexual performance indicators like virility and vitality. Honey has plenty of easily digestible sugar that can provide unlimited amount of energy.

Honey is a sweet fluid produced by honey bees and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance…this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.

Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as granulated sugar (97% of the sweetness of sucrose, a disaccharide). Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Honey as an Aphrodisiac

The word aphrodisiac comes from the name of the Greek Goddess of sexual love and beauty, Aphrodite. Honey is also known as the nectar of Aphrodite. The nectar of Aphrodite, honey is one of the most seductive foods in the world. Sticky, runny, viscous, butter-texture, deliciously sweet, honey it is as much a sensual experience as it is a delicious indulgence. The kama Sutra, the perfumed Garden (ancient Arabic equivalent of Kama Sutra) and even the Bible mention honey as a symbol of love, sex and sensuality. No wonder we call the object of our affection 'Honey'! Avicenna, the great Arab physician (11th century) prescribed honey mixed with ginger and a little pepper to stimulate those love hormones! In ancient Persian Kingdoms, honey acted as a natural aphrodisiac that enhanced sexual performance indicators like virility and vitality. Honey has plenty of easily digestible sugar that can provide unlimited amount of energy.

Honey is a sweet fluid produced by honey bees and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance…this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.

Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as granulated sugar (97% of the sweetness of sucrose, a disaccharide). Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Honey as an Aphrodisiac

The word aphrodisiac comes from the name of the Greek Goddess of sexual love and beauty, Aphrodite. Honey is also known as the nectar of Aphrodite. The nectar of Aphrodite, honey is one of the most seductive foods in the world. Sticky, runny, viscous, butter-texture, deliciously sweet, honey it is as much a sensual experience as it is a delicious indulgence. The kama Sutra, the perfumed Garden (ancient Arabic equivalent of Kama Sutra) and even the Bible mention honey as a symbol of love, sex and sensuality. No wonder we call the object of our affection 'Honey'! Avicenna, the great Arab physician (11th century) prescribed honey mixed with ginger and a little pepper to stimulate those love hormones! In ancient Persian Kingdoms, honey acted as a natural aphrodisiac that enhanced sexual performance indicators like virility and vitality. Honey has plenty of easily digestible sugar that can provide unlimited amount of energy.

Honey is a sweet fluid produced by honey bees and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance…this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.

Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as granulated sugar (97% of the sweetness of sucrose, a disaccharide). Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Mushroom, as aphrodisiac

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are nutritious: They are a good source of B vitamins, especially niacin and riboflavin, and rank the highest among vegetables for protein content. But because they are low in fat and calories, Western nutritionists mistakenly considered them of no food value (a fresh pound has only about 125 calories). Yet in dried form, mushrooms have almost as much protein as veal and a significant amount of complex carbohydrates called polysaccharides. Shiitake mushrooms are among the most delicious & very nutritious.

Some believe that mushrooms create a strong aphrodisiac effect. When you have a nice supply of raw mushrooms, you should include them in a meal when cooking. Sometimes, they can also be served raw on top of salads, where stimulation and arousal is sure to follow.

Mushroom, as aphrodisiac

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are nutritious: They are a good source of B vitamins, especially niacin and riboflavin, and rank the highest among vegetables for protein content. But because they are low in fat and calories, Western nutritionists mistakenly considered them of no food value (a fresh pound has only about 125 calories). Yet in dried form, mushrooms have almost as much protein as veal and a significant amount of complex carbohydrates called polysaccharides. Shiitake mushrooms are among the most delicious & very nutritious.

Some believe that mushrooms create a strong aphrodisiac effect. When you have a nice supply of raw mushrooms, you should include them in a meal when cooking. Sometimes, they can also be served raw on top of salads, where stimulation and arousal is sure to follow.

Mushroom, as aphrodisiac

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are not plants! Recently it has been discovered that they are more closely related to animals. But at one time, Fungi, including mushrooms, were believed to be close relatives of plants so much of their nomenclature (names for parts of the mushroom) are close to the names used for plant parts. It is the fruit (like an apple) of the mushroom "body" and contain mushroom "seeds" called spores. The body of the mushroom in called mycelium and its individual parts are microscopic. Since the body of the mushroom is usually dispersed over a relatively large area it is rarely noticed. In nature some species of mushrooms may have a body that spreads over hundreds of square miles!

Mushrooms are fungi, and are usually placed in a Kingdom of there own apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That is, they obtain their nutrition from metabolizing non living organic matter. This means they break down and "eat" dead plants, like your compost pile does.


The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms. It is a hidden kingdom. The part of the fungus that we see is only the “fruit” of the organism. The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source. A mycelium may fill a single ant, or cover many acres. The branching hyphae can add over a half mile (1 km) of total length to the mycelium each day. These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “birds nests,” “corals” or other fruiting bodies. If the mycelium produces microscopic fruiting bodies, people may never notice the fungus.

Most fungi build their cell walls out of chitin. This is the same material as the hard outer shells of insects and other arthropods. Plants do not make chitin.

Mushrooms are nutritious: They are a good source of B vitamins, especially niacin and riboflavin, and rank the highest among vegetables for protein content. But because they are low in fat and calories, Western nutritionists mistakenly considered them of no food value (a fresh pound has only about 125 calories). Yet in dried form, mushrooms have almost as much protein as veal and a significant amount of complex carbohydrates called polysaccharides. Shiitake mushrooms are among the most delicious & very nutritious.

Some believe that mushrooms create a strong aphrodisiac effect. When you have a nice supply of raw mushrooms, you should include them in a meal when cooking. Sometimes, they can also be served raw on top of salads, where stimulation and arousal is sure to follow.

Garlic, the food of love - as aphrodisiac

A mouthful of fresh garlic might not sound like the best start to a romantic evening, but garlic has long had a reputation as an aphrodisiac. This is connected with its classification as a "hot" herb.

Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. Both these herbs have been given special importance in Ayurveda due to their immense curative properties. The first recorded incidence of garlic as a medicinal herb dates as back as 4500 B.C. when the pyramid builders in Egypt were made to eat garlic cloves everyday for building their health. It has also been recommended by Hippocrates, who is regarded as the Father of Medicine.

Garlic is a biennial herb, but it is generally cultivated as an annual herb for convenience. Morphologically, it is a short herb with fibrous roots, a condensed stem and flattened leaves. The separate cloves of the garlic are enclosed together to form a single bulb. There could be anywhere between six and thirty-five cloves in one bulb of garlic.

It is called as lahsuna in the Indian language and its binomial name is Allium sativum. It contains all the vitamins necessary in the human diet, such as thiamin, riboflavin, niacin (B complex vitamins) and ascorbic acid (vitamin C).

Garlic contains minerals such as calcium, phosphorus and iron. It also contains iodine, sulfur and chlorine in trace amounts. Besides all these, garlic contains allicin, allisatin I and allisatin II, all of which have been identified to be agents helpful in bringing down high blood pressure.

Properties
Garlic is known for the following curative properties:-

(i) Garlic contains antiseptic properties. Hence it is used in preventing infections.
(ii) Garlic is hypotensive, i.e. it has capacity to bring down blood pressure.
(iii) Garlic is a stimulant for appetite.
(iv) Due to its rich vitamin and mineral content, garlic is very good for the hair.
(v) Garlic increases the inner body strength and vitality.
(vi) Garlic can reduce cholesterol accumulated in the arteries. That explains its widespread use in the treatment of heart problems.
(vii) The strong juices of the garlic dissolve the mucus content in the respiratory tract.
(viii) Garlic increases perspiration, which helps in the removal of the toxins from the sweat pores.
(ix) Garlic is anti-inflammatory and antispasmodic in nature.
(x) Garlic has notable aphrodisiacal properties. It is used in the treatment of many sexual problems.

Uses
Garlic is almost worshipped in Ayurvedic medicine since it is a single treatment for a wide variety of diseases. The following are the diseases in which garlic proves to be very beneficial.

(i) Acne

Garlic is used in the treatment of acne. If the pimples are rubbed with a cut clove of garlic several times a day, then they will disappear without leaving a scar behind. Garlic must also be included in the diet since it is a blood-purifier and can treat acne from within.

(ii) Asthma

Garlic is a sure remedy for asthma patients. Each night before retiring to bed, asthmatic patients must drink a glassful of milk in which three cloves of garlic have been boiled. Another remedy is very popular in making asthmatic attacks less severe. It is as follows: Peel a clove of garlic, crush it and boil it in 120 milliliters of pure malt vinegar. Cool it, then strain it and add an equal quantity of honey in it. Preserve this syrup in a clean bottle. Take one or two teaspoons of this syrup with a decoction of fenugreek twice each day, after darkness sets in.

(iii) Digestive Problems

Garlic is unanimously considered by all Ayurvedic doctors to be the best herb in the treatment of digestive problems. Daily consumption of garlic in the food helps in the proper movement of the intestines, which helps in digestion. Due to its antiseptic properties, garlic is also good remedy for preventing the inflammations of the gastric canal. Garlic aids in the treatment of colitis, dysentery and diarrhea.

(iv) Heart Problems

Garlic has only recently been proven in the west to be a suitable remedy for heart ailments. It can disintegrate the cholesterol that collects in the arteries, and hence treat the problem of atherosclerosis. It is clinically proven that the chances of a heart attack are significantly lowered if a person who has suffered a minor heart attack begins taking three cloves of garlic on a daily basis.

(v) High Blood Pressure

Due to the rich chemicals present in it, garlic is taken as an effective treatment for high blood pressure. Garlic reduces the spasms of the arteries and reduces the pressure. In addition, it also modifies the heart rhythm and dizziness, shortness of breath and flatulence.

(vi) Parasites

Garlic is an excellent worm expeller. It is also used in treating bacterial infections in the alimentary canal. The best thing about using garlic as a remedy for bacterial parasites is that it kills the harmful bacteria without harming the useful ones.

(vii) Pneumonia

A decoction of garlic is boiled in milk. This is prepared by mixing one gram of garlic in 250 milliliters of milk and one liter of water. All this is boiled till it reduces to one-fourth of the amount. This is to be taken thrice a day. This is a wonderful remedy for pneumonia.

(viii) Ringworm

Garlic is rubbed over ringworm. This burns out the infection and the skin falls off, leaving healed skin behind.

(ix) Rheumatism

Garlic is used in rheumatism treatment due to its anti-inflammatory properties. In addition to rheumatism, garlic is also used for the treatment of lumbago and arthritis.

(x) Sexual Problems

Garlic has aphrodisiac properties. It is used to enhance libido in men and women. It is used as a sex rejuvenator, i.e. it can improve sexual activity that has been damaged due to accident or disease. It is important for people who overindulge in sex to protect them from nervous exhaustion.

(xi) Tuberculosis

Garlic is used for tuberculosis in the form of a decoction boiled in milk.

(xii) Whooping Cough

In cases of whooping cough, syrup of garlic is given in doses of five drops sweetened with some sugar. This is given thrice a day, and the dosage must be increased if the problem becomes more violent.

(xiii) Wounds

Due to its antiseptic properties, garlic can be effectively used in the treatment of wounds and ulcers. A good antiseptic lotion can be prepared for washing wounds by dissolving one part of garlic juice in three parts of distilled water. When the wound is washed with this lotion, there is marked improvement in a very short time. This also relieves the pain that is associated with wounds due to damage to the nerves.

Sexual stimulant

In the times of Homer, Greeks ate garlic daily - with bread, as a condiment, or added to salads. It was the main ingredient in a garlic paste (a forerunner of today’s skordalia?) containing cheese, garlic, eggs, honey, and oil. Then, between the forth and first centuries B.C.E. many medical doctors, including Galen, the one stated earlier, and Hippocrates agreed that ingesting garlic would contribute to sexual potency. Fifteen centuries later Maimonides added his voice to this bit of folk wisdom. Although this theory is laughed at by most contemporary medical researchers, garlic remains the most popular aphrodisiac of modern day Greeks, especially those who inhabit the Ionian Islands. On Corfu, for example, widowers who marry are feted before the wedding with an assortment of dishes, all of which are heavily seasoned with garlic. There is even a priest living in the village of Kourkabedes who promises barren couples that chewing six raw heads of garlic each day will produce a child for them.

One research has also proven that garlic supplementation in rats along with a high protein diet has been shown to boost testosterone levels (of the rats, that is).

Basically, since it improves blood circulation and shows antibiotic properties, it has been generally accepted to be a potent aphrodisiac; but now it appears that an enzyme called nitric oxide synthase (NOS) is primarily responsible for the mechanism of erection. Studies have recently shown that garlic in certain forms can stimulate the production of NOS particularly in individuals who have low levels of this enzyme.

Garlic, the food of love - as aphrodisiac

A mouthful of fresh garlic might not sound like the best start to a romantic evening, but garlic has long had a reputation as an aphrodisiac. This is connected with its classification as a "hot" herb.

Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. Both these herbs have been given special importance in Ayurveda due to their immense curative properties. The first recorded incidence of garlic as a medicinal herb dates as back as 4500 B.C. when the pyramid builders in Egypt were made to eat garlic cloves everyday for building their health. It has also been recommended by Hippocrates, who is regarded as the Father of Medicine.

Garlic is a biennial herb, but it is generally cultivated as an annual herb for convenience. Morphologically, it is a short herb with fibrous roots, a condensed stem and flattened leaves. The separate cloves of the garlic are enclosed together to form a single bulb. There could be anywhere between six and thirty-five cloves in one bulb of garlic.

It is called as lahsuna in the Indian language and its binomial name is Allium sativum. It contains all the vitamins necessary in the human diet, such as thiamin, riboflavin, niacin (B complex vitamins) and ascorbic acid (vitamin C).

Garlic contains minerals such as calcium, phosphorus and iron. It also contains iodine, sulfur and chlorine in trace amounts. Besides all these, garlic contains allicin, allisatin I and allisatin II, all of which have been identified to be agents helpful in bringing down high blood pressure.

Properties
Garlic is known for the following curative properties:-

(i) Garlic contains antiseptic properties. Hence it is used in preventing infections.
(ii) Garlic is hypotensive, i.e. it has capacity to bring down blood pressure.
(iii) Garlic is a stimulant for appetite.
(iv) Due to its rich vitamin and mineral content, garlic is very good for the hair.
(v) Garlic increases the inner body strength and vitality.
(vi) Garlic can reduce cholesterol accumulated in the arteries. That explains its widespread use in the treatment of heart problems.
(vii) The strong juices of the garlic dissolve the mucus content in the respiratory tract.
(viii) Garlic increases perspiration, which helps in the removal of the toxins from the sweat pores.
(ix) Garlic is anti-inflammatory and antispasmodic in nature.
(x) Garlic has notable aphrodisiacal properties. It is used in the treatment of many sexual problems.

Uses
Garlic is almost worshipped in Ayurvedic medicine since it is a single treatment for a wide variety of diseases. The following are the diseases in which garlic proves to be very beneficial.

(i) Acne

Garlic is used in the treatment of acne. If the pimples are rubbed with a cut clove of garlic several times a day, then they will disappear without leaving a scar behind. Garlic must also be included in the diet since it is a blood-purifier and can treat acne from within.

(ii) Asthma

Garlic is a sure remedy for asthma patients. Each night before retiring to bed, asthmatic patients must drink a glassful of milk in which three cloves of garlic have been boiled. Another remedy is very popular in making asthmatic attacks less severe. It is as follows: Peel a clove of garlic, crush it and boil it in 120 milliliters of pure malt vinegar. Cool it, then strain it and add an equal quantity of honey in it. Preserve this syrup in a clean bottle. Take one or two teaspoons of this syrup with a decoction of fenugreek twice each day, after darkness sets in.

(iii) Digestive Problems

Garlic is unanimously considered by all Ayurvedic doctors to be the best herb in the treatment of digestive problems. Daily consumption of garlic in the food helps in the proper movement of the intestines, which helps in digestion. Due to its antiseptic properties, garlic is also good remedy for preventing the inflammations of the gastric canal. Garlic aids in the treatment of colitis, dysentery and diarrhea.

(iv) Heart Problems

Garlic has only recently been proven in the west to be a suitable remedy for heart ailments. It can disintegrate the cholesterol that collects in the arteries, and hence treat the problem of atherosclerosis. It is clinically proven that the chances of a heart attack are significantly lowered if a person who has suffered a minor heart attack begins taking three cloves of garlic on a daily basis.

(v) High Blood Pressure

Due to the rich chemicals present in it, garlic is taken as an effective treatment for high blood pressure. Garlic reduces the spasms of the arteries and reduces the pressure. In addition, it also modifies the heart rhythm and dizziness, shortness of breath and flatulence.

(vi) Parasites

Garlic is an excellent worm expeller. It is also used in treating bacterial infections in the alimentary canal. The best thing about using garlic as a remedy for bacterial parasites is that it kills the harmful bacteria without harming the useful ones.

(vii) Pneumonia

A decoction of garlic is boiled in milk. This is prepared by mixing one gram of garlic in 250 milliliters of milk and one liter of water. All this is boiled till it reduces to one-fourth of the amount. This is to be taken thrice a day. This is a wonderful remedy for pneumonia.

(viii) Ringworm

Garlic is rubbed over ringworm. This burns out the infection and the skin falls off, leaving healed skin behind.

(ix) Rheumatism

Garlic is used in rheumatism treatment due to its anti-inflammatory properties. In addition to rheumatism, garlic is also used for the treatment of lumbago and arthritis.

(x) Sexual Problems

Garlic has aphrodisiac properties. It is used to enhance libido in men and women. It is used as a sex rejuvenator, i.e. it can improve sexual activity that has been damaged due to accident or disease. It is important for people who overindulge in sex to protect them from nervous exhaustion.

(xi) Tuberculosis

Garlic is used for tuberculosis in the form of a decoction boiled in milk.

(xii) Whooping Cough

In cases of whooping cough, syrup of garlic is given in doses of five drops sweetened with some sugar. This is given thrice a day, and the dosage must be increased if the problem becomes more violent.

(xiii) Wounds

Due to its antiseptic properties, garlic can be effectively used in the treatment of wounds and ulcers. A good antiseptic lotion can be prepared for washing wounds by dissolving one part of garlic juice in three parts of distilled water. When the wound is washed with this lotion, there is marked improvement in a very short time. This also relieves the pain that is associated with wounds due to damage to the nerves.

Sexual stimulant

In the times of Homer, Greeks ate garlic daily - with bread, as a condiment, or added to salads. It was the main ingredient in a garlic paste (a forerunner of today’s skordalia?) containing cheese, garlic, eggs, honey, and oil. Then, between the forth and first centuries B.C.E. many medical doctors, including Galen, the one stated earlier, and Hippocrates agreed that ingesting garlic would contribute to sexual potency. Fifteen centuries later Maimonides added his voice to this bit of folk wisdom. Although this theory is laughed at by most contemporary medical researchers, garlic remains the most popular aphrodisiac of modern day Greeks, especially those who inhabit the Ionian Islands. On Corfu, for example, widowers who marry are feted before the wedding with an assortment of dishes, all of which are heavily seasoned with garlic. There is even a priest living in the village of Kourkabedes who promises barren couples that chewing six raw heads of garlic each day will produce a child for them.

One research has also proven that garlic supplementation in rats along with a high protein diet has been shown to boost testosterone levels (of the rats, that is).

Basically, since it improves blood circulation and shows antibiotic properties, it has been generally accepted to be a potent aphrodisiac; but now it appears that an enzyme called nitric oxide synthase (NOS) is primarily responsible for the mechanism of erection. Studies have recently shown that garlic in certain forms can stimulate the production of NOS particularly in individuals who have low levels of this enzyme.

Garlic, the food of love - as aphrodisiac

A mouthful of fresh garlic might not sound like the best start to a romantic evening, but garlic has long had a reputation as an aphrodisiac. This is connected with its classification as a "hot" herb.

Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. Both these herbs have been given special importance in Ayurveda due to their immense curative properties. The first recorded incidence of garlic as a medicinal herb dates as back as 4500 B.C. when the pyramid builders in Egypt were made to eat garlic cloves everyday for building their health. It has also been recommended by Hippocrates, who is regarded as the Father of Medicine.

Garlic is a biennial herb, but it is generally cultivated as an annual herb for convenience. Morphologically, it is a short herb with fibrous roots, a condensed stem and flattened leaves. The separate cloves of the garlic are enclosed together to form a single bulb. There could be anywhere between six and thirty-five cloves in one bulb of garlic.

It is called as lahsuna in the Indian language and its binomial name is Allium sativum. It contains all the vitamins necessary in the human diet, such as thiamin, riboflavin, niacin (B complex vitamins) and ascorbic acid (vitamin C).

Garlic contains minerals such as calcium, phosphorus and iron. It also contains iodine, sulfur and chlorine in trace amounts. Besides all these, garlic contains allicin, allisatin I and allisatin II, all of which have been identified to be agents helpful in bringing down high blood pressure.

Properties
Garlic is known for the following curative properties:-

(i) Garlic contains antiseptic properties. Hence it is used in preventing infections.
(ii) Garlic is hypotensive, i.e. it has capacity to bring down blood pressure.
(iii) Garlic is a stimulant for appetite.
(iv) Due to its rich vitamin and mineral content, garlic is very good for the hair.
(v) Garlic increases the inner body strength and vitality.
(vi) Garlic can reduce cholesterol accumulated in the arteries. That explains its widespread use in the treatment of heart problems.
(vii) The strong juices of the garlic dissolve the mucus content in the respiratory tract.
(viii) Garlic increases perspiration, which helps in the removal of the toxins from the sweat pores.
(ix) Garlic is anti-inflammatory and antispasmodic in nature.
(x) Garlic has notable aphrodisiacal properties. It is used in the treatment of many sexual problems.

Uses
Garlic is almost worshipped in Ayurvedic medicine since it is a single treatment for a wide variety of diseases. The following are the diseases in which garlic proves to be very beneficial.

(i) Acne

Garlic is used in the treatment of acne. If the pimples are rubbed with a cut clove of garlic several times a day, then they will disappear without leaving a scar behind. Garlic must also be included in the diet since it is a blood-purifier and can treat acne from within.

(ii) Asthma

Garlic is a sure remedy for asthma patients. Each night before retiring to bed, asthmatic patients must drink a glassful of milk in which three cloves of garlic have been boiled. Another remedy is very popular in making asthmatic attacks less severe. It is as follows: Peel a clove of garlic, crush it and boil it in 120 milliliters of pure malt vinegar. Cool it, then strain it and add an equal quantity of honey in it. Preserve this syrup in a clean bottle. Take one or two teaspoons of this syrup with a decoction of fenugreek twice each day, after darkness sets in.

(iii) Digestive Problems

Garlic is unanimously considered by all Ayurvedic doctors to be the best herb in the treatment of digestive problems. Daily consumption of garlic in the food helps in the proper movement of the intestines, which helps in digestion. Due to its antiseptic properties, garlic is also good remedy for preventing the inflammations of the gastric canal. Garlic aids in the treatment of colitis, dysentery and diarrhea.

(iv) Heart Problems

Garlic has only recently been proven in the west to be a suitable remedy for heart ailments. It can disintegrate the cholesterol that collects in the arteries, and hence treat the problem of atherosclerosis. It is clinically proven that the chances of a heart attack are significantly lowered if a person who has suffered a minor heart attack begins taking three cloves of garlic on a daily basis.

(v) High Blood Pressure

Due to the rich chemicals present in it, garlic is taken as an effective treatment for high blood pressure. Garlic reduces the spasms of the arteries and reduces the pressure. In addition, it also modifies the heart rhythm and dizziness, shortness of breath and flatulence.

(vi) Parasites

Garlic is an excellent worm expeller. It is also used in treating bacterial infections in the alimentary canal. The best thing about using garlic as a remedy for bacterial parasites is that it kills the harmful bacteria without harming the useful ones.

(vii) Pneumonia

A decoction of garlic is boiled in milk. This is prepared by mixing one gram of garlic in 250 milliliters of milk and one liter of water. All this is boiled till it reduces to one-fourth of the amount. This is to be taken thrice a day. This is a wonderful remedy for pneumonia.

(viii) Ringworm

Garlic is rubbed over ringworm. This burns out the infection and the skin falls off, leaving healed skin behind.

(ix) Rheumatism

Garlic is used in rheumatism treatment due to its anti-inflammatory properties. In addition to rheumatism, garlic is also used for the treatment of lumbago and arthritis.

(x) Sexual Problems

Garlic has aphrodisiac properties. It is used to enhance libido in men and women. It is used as a sex rejuvenator, i.e. it can improve sexual activity that has been damaged due to accident or disease. It is important for people who overindulge in sex to protect them from nervous exhaustion.

(xi) Tuberculosis

Garlic is used for tuberculosis in the form of a decoction boiled in milk.

(xii) Whooping Cough

In cases of whooping cough, syrup of garlic is given in doses of five drops sweetened with some sugar. This is given thrice a day, and the dosage must be increased if the problem becomes more violent.

(xiii) Wounds

Due to its antiseptic properties, garlic can be effectively used in the treatment of wounds and ulcers. A good antiseptic lotion can be prepared for washing wounds by dissolving one part of garlic juice in three parts of distilled water. When the wound is washed with this lotion, there is marked improvement in a very short time. This also relieves the pain that is associated with wounds due to damage to the nerves.

Sexual stimulant

In the times of Homer, Greeks ate garlic daily - with bread, as a condiment, or added to salads. It was the main ingredient in a garlic paste (a forerunner of today’s skordalia?) containing cheese, garlic, eggs, honey, and oil. Then, between the forth and first centuries B.C.E. many medical doctors, including Galen, the one stated earlier, and Hippocrates agreed that ingesting garlic would contribute to sexual potency. Fifteen centuries later Maimonides added his voice to this bit of folk wisdom. Although this theory is laughed at by most contemporary medical researchers, garlic remains the most popular aphrodisiac of modern day Greeks, especially those who inhabit the Ionian Islands. On Corfu, for example, widowers who marry are feted before the wedding with an assortment of dishes, all of which are heavily seasoned with garlic. There is even a priest living in the village of Kourkabedes who promises barren couples that chewing six raw heads of garlic each day will produce a child for them.

One research has also proven that garlic supplementation in rats along with a high protein diet has been shown to boost testosterone levels (of the rats, that is).

Basically, since it improves blood circulation and shows antibiotic properties, it has been generally accepted to be a potent aphrodisiac; but now it appears that an enzyme called nitric oxide synthase (NOS) is primarily responsible for the mechanism of erection. Studies have recently shown that garlic in certain forms can stimulate the production of NOS particularly in individuals who have low levels of this enzyme.

Salmon an aphrodisiac

Salmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout. Salmon live in both Atlantic and Pacific Oceans, as well as the Great Lakes and other land locked lakes.

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. Folklore has it that the fish return to the exact spot where they were born to spawn; research indicates that at least 90% of the fish that spawn in a particular stream were born there. In Alaska, the crossing-over to other streams allows salmon to populate new streams, such as those that emerge as a glacier retreats. The precise method salmon use to navigate has not been entirely established, though their keen sense of smell is involved. In all species of Pacific salmon, the mature individuals die within a few days or weeks of spawning, a trait known as semelparity. However, even in those species of salmon that may survive to spawn more than once (iteroparity), post-spawning mortality is quite high (perhaps as high as 40 to 50 %.) Those species average about two or, perhaps, three spawning events per individual.

Salmon are incredible fish traveling thousands of miles throughout their life cycle and within two to five years returning to the very location where they were born to spawn and die. The specific characteristics and life cycles of salmon vary with each species. Their flesh ranges in color from pink to red to orange with some varieties richer in important omega 3 fatty acids than others.


Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein and low fat levels and to its high Omega-3 fatty acids content. Salmon is also a source of cholesterol, ranging 23 - 214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA, and it is DHA and EPA (important for brain function and brain structure, amongst other things) which traditionally wild salmon has been an important source of. This means that if the farmed salmon is fed on a meal which is partially grain then the amount of Omega 3 it contains will be present as ALA (Linoleic acid). The body can itself convert ALA Omega 3 into DHA and EPA, but at a very inefficient rate (2-15%). Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. Type of Omega 3 present may not be a factor for other important health functions.

Salmon, especially the expensive ones, are rich, deeply flavorful fish that stimulates the appetite. It has been underrated yet equally as stirring as strawberries, champagne, caviar and chocolate. Eating them is considered to be truly healthy which could possibly induce that aphrodisiac-like feeling after consumption. Anyways, be it an aphrodisiac or not, eating it will surely benefit you.

Salmon an aphrodisiac

Salmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout. Salmon live in both Atlantic and Pacific Oceans, as well as the Great Lakes and other land locked lakes.

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. Folklore has it that the fish return to the exact spot where they were born to spawn; research indicates that at least 90% of the fish that spawn in a particular stream were born there. In Alaska, the crossing-over to other streams allows salmon to populate new streams, such as those that emerge as a glacier retreats. The precise method salmon use to navigate has not been entirely established, though their keen sense of smell is involved. In all species of Pacific salmon, the mature individuals die within a few days or weeks of spawning, a trait known as semelparity. However, even in those species of salmon that may survive to spawn more than once (iteroparity), post-spawning mortality is quite high (perhaps as high as 40 to 50 %.) Those species average about two or, perhaps, three spawning events per individual.

Salmon are incredible fish traveling thousands of miles throughout their life cycle and within two to five years returning to the very location where they were born to spawn and die. The specific characteristics and life cycles of salmon vary with each species. Their flesh ranges in color from pink to red to orange with some varieties richer in important omega 3 fatty acids than others.


Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein and low fat levels and to its high Omega-3 fatty acids content. Salmon is also a source of cholesterol, ranging 23 - 214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA, and it is DHA and EPA (important for brain function and brain structure, amongst other things) which traditionally wild salmon has been an important source of. This means that if the farmed salmon is fed on a meal which is partially grain then the amount of Omega 3 it contains will be present as ALA (Linoleic acid). The body can itself convert ALA Omega 3 into DHA and EPA, but at a very inefficient rate (2-15%). Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. Type of Omega 3 present may not be a factor for other important health functions.

Salmon, especially the expensive ones, are rich, deeply flavorful fish that stimulates the appetite. It has been underrated yet equally as stirring as strawberries, champagne, caviar and chocolate. Eating them is considered to be truly healthy which could possibly induce that aphrodisiac-like feeling after consumption. Anyways, be it an aphrodisiac or not, eating it will surely benefit you.