Herbs to Improve Libido
Peppermint has such a strong reputation that it was forbidden to ancient Greek soldiers in wartime in case it distracted them and reduced their courage ! For centuries Arab men have drunk peppermint tea to stimulate virility.
Myrrh is considered in Ayurvedic medicine to be one of the best rejuvenating herbs to slow down the aging process. It is still used today as it was thousands of years ago to restore the female reproductive system, increase energy and to dispel repressed emotions.
Peppers, particularly cayenne pepper, increase the “fire” in the body, stimulating energy and enhancing vitality. They have long been used to increase sexual energy and fertility and to prolong life.
Rose is a traditional symbol of love, and a tonic to the female reproductive system, used to treat infertility and to enhance sexual desire. In men, roses have been used to treat lack of sexual interest and impotence. In aromatherapy oil of rose is used to treat a wide range of problems associated with the reproductive tract - including emotional problems related to sexuality causing problems such as frigidity and impotence.
Cloves are wonderfully stimulating and warming. The lift the spirits, relax tension, increase energy and have a reputation from ancient times for “stirring up lust” when eaten.
Rosemary is an excellent tonic, in the past seen as a symbol of love and fidelity. It has rejuvenating action, and its antioxidant properties help to slow the aging process.
Ginger is another stimulating and warming spice, increasing energy and vitality and stimulating the circulation. It is used for a variety of menstrual problems, and it is recommended for impotence or lack of sexual energy caused by deficiency of vital warmth in the body. It is taken as an aphrodisiac in many countries of the world.
Garlic acts as an invigorating tonic, used in the past in many places as an “elixir of youth”. It imparts energy and vitality and its antioxidant properties help to slow the aging process. It has been widely acclaimed as an aphrodisiac.
Cinnamon has been used since the time of the Crusaders in love potions and as an aphrodisiac for both men and women. It is a wonderfully strengthening tonic, increasing the circulation, enhancing energy and vitality and has been used for centuries for frigidity and impotence.
Parsley was said to enhance beauty and youthfulness, and it was used in love potions for “unwilling” women for its aphrodisiac powers. It stimulated circulation and increases energy, and makes a very nutritious tonic.
There are many different ways that eggs can be cooked, including boiling, poaching, frying, baking and scrambling.
One of the main reasons why you should cook eggs is that it makes them safer to eat and also makes some of their nutrients such as the protein and biotin easier to digest.
Studies show that the protein in eggs is easier to digest when it’s been cooked. One study found that the human body could use 91% of the protein in cooked eggs, compared to 51% in raw eggs.
Eggs are a good source of biotin, which is an important nutrient used in fat and sugar metabolism. It’s also known as vitamin B7, or vitamin H.
Avidin a protein in raw eggs binds to biotin making it unavailable for your body to use. When the eggs are cooked the heat causes structural change to avidin, making it less effective at binding to biotin hence making it easier to absorb.
On the other hand, high cooking may damage vital nutrients found in eggs such as vitamin A. It is reduced by 17-20%. Cooking eggs by microwaving, boiling and frying reduces the amount of antioxidants the eggs by 6-18%.
Shorter cooking times (even at high temperatures) have been shown to retain more nutrients.
Eggs baked for 40 minutes may lose up to 61% of their vitamin D, compared to up to 18% when they are fried or boiled for a shorter amount of time.
Though cooking may reduce some nutrients in eggs, they are still a very rich source of vitamins and antioxidants.
The cholesterol in eggs cooked at high temperatures may become oxidized and produce compounds known as oxysterols.
Oxysterols may be a concern for some people, as oxidized cholesterol and oxysterols in the blood have been linked to an increased risk of heart disease.
Five cooking tips to eating healthier eggs:
In conclusion, shorter and lower-heat cooking methods cause less oxidation of cholesterol and help retain most of the nutrients in the eggs. Hence poached and boiled (either hard or soft) eggs may be the healthiest way to eat your eggs.
Barbara is a qualified nutritionist offering Health, Nutrition & Lifestyle Counseling. She gives Healthy weight loss advice and promotes the Mediterranean diet. She is the author of the Med Life Diet - creating healthy lifestyle habits and attitudes for life !