BENEFITS OF MINT

BENEFITS OF MINT

Improve digestion and reduce dizziness are some of the benefits of mint tea, which can be prepared using two different species of mint, one known as mint and whose scientific name is Mentha spicata, and another known as mint or mint melissa piperita, whose scientific name is Mentha piperita.
Peppermint is an aromatic herb that can be used in the culinary and for medicinal purposes because it has analgesic, antispasmodic, aphrodisiac and analgesic action, being a great tea to ingest it after meals because it helps in digestion. It also has antiparasitic action, being useful to combat amoeba and giardia.

What is mint for?

Peppermint tea is excellent for treating various health problems such as:
Bad digestion, nausea or vomiting;
High cholesterol;
Headache;
Menstrual cramps;
Nasal or pulmonary congestion, mainly in cases of flu or cold with cough;
Abdominal pain, for having antispasmodic action;
Insomnia;
Diarrhea with blood;
Genital trichomoniasis

In addition to this, this medicinal plant also helps to eliminate intestinal parasites.

Mint can be used in other ways besides tea, there are capsules with oil or dry extract of the plant, and in the form of essential oil for the skin or to be used for aromatherapy. Its leaves can also be used to mix them with pineapple or lemon juice, and even in dressings made with yogurt for salads.
Also, it is an aromatic herb that is easy to keep at home in a pot, because it requires little care.

Recipes with Mint Tea

Teas can be prepared using the two types of mint, according to the benefits that are intended.

1. Mint tea with cinnamon and ginger to lose weight

The tea should be prepared with any type of mint, adding ginger and cinnamon. The mixture of these ingredients creates a thermogenic effect that helps accelerate the metabolism and consume more calories to promote weight loss.
Ingredients
6 mint leaves;
1 stick of cinnamon;
1 cm of ginger root;
180 ml of water.
Preparation mode
Mix all the ingredients in a pot and let them boil for a few minutes. Then let it rest until it is warm, strain and drink without sweetening throughout the day.

2. Common mint tea for fever

The tea of ​​mint leaves, when combined with filipendula ulmaria and with bitter orange, originates a mixture that can be used in the treatment of fever, since it promotes the increase of sweat. In addition to this, it is also good for respiratory problems, such as cough, asthma, flu, hoarseness, coryza and nasal congestion.
Ingredients:
15 g of mint leaves;
70 g of linden flowers;
10 g of filipéndula;
 5 g of bitter orange.
Preparation mode
In a cup of tea add 1 tbsp of the plant mixture and add 150 ml of boiling water. Let stand for 10 minutes and strain. This tea should be taken several times a day and preferably always before bedtime, to promote sweating and reduce fever.

3. Mint tea for stomach pain

Peppermint tea, when combined with licorice root, or also called crushed licorice, and chamomile flowers, originates a mixture that can be used in the treatment of inflammations in the stomach such as gastritis or in cases of gastric ulcer. See how to identify a gastric ulcer.
Ingredients
1 tsp fresh or dried mint leaves;
1 tsp crushed licorice;
1/2 teaspoon of chamomile flowers.
Preparation mode
Mix all the plants in a cup of tea and add 150 ml of boiling water. Let stand for 5 to 10 minutes and strain. This tea should be taken 3 to 4 times a day, to help calm the stomach.

4. Peppermint tea for colics or gases

The tea of ​​dried leaves of peppermint can be used to relieve menstrual cramps and intestinal gas.

Ingredients
2 tsp. Dried whole or crushed peppermint leaves or 2 to 3 fresh leaves;
150 ml of boiling water.
Preparation mode
Place the mint leaves in a tea cup and fill it with boiling water. Leave the infusion to rest for 5 to 7 minutes and strain. This tea should be drunk 3 to 4 times a day and preferably after meals.

5. Melissa tea to improve digestion

Peppermint tea, when combined with dried seeds of fennel or anise and lemon balm leaves, can be used for the relief of stomachaches and spasms.
Ingredients
2 teaspoons of dried mint leaves piperita;
2 cd. Seeds of fennel or anise;
2 teaspoons of lemon balm leaves.
Preparation mode
Place 1 tbsp of the previous mixture in a cup and fill with boiling water. Leave the infusion to rest for 10 minutes and strain. This tea should be taken very hot, 2 to 3 times a day, and preferably after or between meals.