Saturday, June 13, 2015

Garlic

Garlic


Garlic is completely herbal and most remarkable home remedy, which is very beneficial in the treatment of erectile dysfunction and impotence.
Garlic is also known as an aphrodisiac because garlic improves the blood circulation significantly from the medical point of view. Medical researches proved that garlic in certain forms could stimulate the production of NOS particularly in individuals who have low levels of this enzyme. An enzyme called nitric oxide synthase (NOS) is primarily responsible for the mechanism of erection.

Folklore dating back centuries has hailed garlic as an aphrodisiac and now studies have also proven this legend to be true. We are aware that garlic aids in blood circulation and keeps veins and arteries youthful, but that is only one way it helps with impotence.

Garlic contains hundreds of minerals and nutrients. It is very likely that no one ingredient is the "active ingredient". To obtain an erection an enzyme is required called nitric oxide synthase, and compounds in garlic stimulate the production of this enzyme in people who suffer from low levels of it.

It is an herbal, natural and harmless aphrodisiac. According to an eminent sexologist of the United States, garlic has a pronounced aphrodisiac effect. It is a herbal medicine or tonic for loss of sexual power due to any cause, and for sexual debility and impotency resulting from sexual overindulgence and nervous exhaustion. Researchers recommend that two to three cloves of raw garlic should be chewed daily.

Garlic also helps with digestion, as it is gastric stimulant. It acts in many areas such as;
·      It acts as an anti flatulent, carminative and diaphoretic.
·      It stimulates the kidneys and is diuretic in nature.
·      It is a tonic, giving strength and vitality.
·      It is an expectorant having a special effect on the bronchial and pulmonary secretions.
·      It is beneficial for eyes and brain.
·      It helps to heal fractured bones.
·      It is a great antiseptic.
·      It has allicin, which has the property to destroy germs, which are not killed by penicillin. As such, it is a very powerful germicidal.
·      It rehabilitates sexual malfunctions.
·      It improves functional activity of heavy smokers.
·      Half raw garlic clove a day can increase body activity to dissolve blood clots, thereby preventing heart attacks and strokes.
·      A couple of raw garlic cloves daily can bring blood cholesterol levels down in heart patients.

It is very likely that garlic's effectiveness and safety comes from these ingredients working together in concert. And if any particular ingredient should be found more potent than the others, and that ingredient were isolated and made into a medicine, it will probably have powerful negative side effects like virtually every other drug in use today.
Now these days, there are many herbal as well as FDA approved prescription medication such Viagra, Cialis, Levitra, generic Viagra. Viagra and Cialis is successful prescribed medication for erectile dysfunction.

Garlic Allergies

Garlic is generally lauded as a health-giving herb, however some people react badly to it. As with almost any food there are a number of people who are intolerant of or actively allergic to garlic, whether through skin contact an/or ingestion.

Symptoms

Even if you don't have an explicit allergy to garlic, too much exposure to allicin (the compound produced when raw garlic is crushed) can cause similar symptoms. These include skin irritation, reddening and even blistering. Low-level intolerance or excessive intake can result in heartburn or flatulence.
A few unfortunate people do have an actual allergy to garlic. Symptoms vary but often include stomach problems after eating garlic and a skin rash from eating or from physical contact.
Garlic allergy has also been reported to exacerbate asthma symptoms, though this is more usually related to breathing in garlic dust from dry garlic and its skins.
Even if you are not normally allergic or sensitive to garlic, eating an unusually large amount can produce similar reactions. A large amount of raw garlic - with its high allicin content - could irritate and possibly even cause damage to the digestive tract. Garlic is a powerful substance and as with anything powerful it should be treated with respect.
All allergies can be potentially serious. If you suspect that you might be suffering from an allergy to garlic - or to anything else, food or otherwise - you should contact your doctor or a medically qualified clinic for advice and to arrange for testing if appropriate.
My personal rule of thumb for all foodstuffs is simple: If in doubt, don't eat it.
Better safe than sorry.



Sunday, June 7, 2015

JHEENGA MALAI



Fresh Arabian Sea Prawns, marinated in rich milk fat and coral powder

INGREDIENTS

INITIAL MARINATION
Jumbo Prawns with shells-600gms
Garlic paste-25gm
Rock salt-As required

FINAL MARINATION
Fresh milk cream-150gms
Hung curd-80gms
White pepper powder-15gms
Pravaal Pishti powder-3gms
Fresh ground chilly-35gm
Green cardamom powder-3gms
Chardonnay wine-5ml

FINAL ASEMBLING
Cream/butter Jhol-To baste
Lemon juice-2ml

METHOD
1. Pat dry the prawns on a kitchen towel and apply garlic paste and rock salt
2. Keep aside for 30minutes.
3. Cream all the ingredients listed in final marination and apply on the prawns and keep aside for another 30 minutes.
4. Skewer them in an iron skewer and cook in a moderate hot Tandoor at 170 centigrade.
5. Baste when required and serve hot sprinkled with lemon juice and suggested garnish and accompaniment.

Tuesday, June 2, 2015

Indian Cuisine

3 Indian ThaliThe cuisine of India is one of the world's most diverse cuisines, characterized by its sophisticated and subtle use of the many spicesvegetablesgrains and fruits grown across India. The cuisine of each geographical region includes a wide assortment of dishes and cooking techniques reflecting the varied demographics of the ethnically diverse Indian subcontinent. India's religious beliefs and culture have played an influential role in the evolution of its cuisine. Vegetarianism is widely practiced in many Hindu, Buddhist and Jain communities.
India is known for its love for food and spices, and it plays a role in everyday life as well as in festivals. Indian cuisine varies from region to region, reflecting the varied demographics of the country. India’s unique blend of cuisines evolved through large-scale cultural interactions with neighboring Persiaancient GreeceMongols and West Asia. New World foods such as chili peppers, tomatoes, potatoes and squash, introduced by Arab and Portuguese traders during the sixteenth century, and European cooking styles introduced during the colonial period added to the diversity of Indian cuisine. Generally, Indian cuisine can be split into 4 categories —northern, southern, eastern, western. 
Despite this diversity, some unifying threads emerge. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavour of a dish and create unique flavours and aromas. Cuisine across India has also been influenced by various cultural groups that entered India throughout history, such as the Persians, Mughals and European colonists. Though the tandoori originated in Central Asia, Indian tandoori dishes, such as chicken tikka made with Indian ingredients, enjoy widespread popularity. 
Indian cuisine is one of the most popular cuisines across the globe. Historically, Indian Spices and Herbs were one of the most sought after trade commodities. The Spice trade between India and Europe led to the rise and dominance of Arab traders to such an extent that European explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes with India leading to the Age of Discovery .The popularity of curry, which originated in India, across Asia has often led to the dish being labeled as the "pan-Asian" dish.

The Food in India is classified into three major categories. Satva, Rajas and Tamas. Satva, stands for balance, Rajas stands for passion, and Tamas stands for indulgence. Food is consumed according to the lifestyle of the person. For E.g.: A King has to be aggressive to defend his country; he would be taking food which would give much passion and that aggressiveness which is required. When a person tries to lead his life in want of self realisaiton, he would prefer a Satvic food or known as Satvic diet, which would help to keep his mind in balance. Tamasic food is to be taken only if it’s required, like consumption of Alcohol. This is the reason why many Indians try to abstain drinking.

The multiple varieties of Indian cuisine are distinguished by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterised by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include: chicken, goat, lamb, fish, and other meats.

NORTH INDIAN CUISINE
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.
North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken are also cooked in the "tandoor," a cylindrical shaped clay oven. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.
The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, Africa and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (meetha means sweet in Hindi), such as gulab jamun, jalebi, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Pakistani cuisine and north Indian cuisine are very similar, reflecting their shared historic and cultural heritage.
EAST INDIAN CUISINE
East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights made of posta (poppy seeds).
Traditional Bengali cuisine is not too spicy, and not too faint. General ingredients used in Bengali curries are mustard seeds, cumin seeds, black cumin, green chillies and cumin paste. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vaporized curries) and jhol (thin spicy curries). These are eaten with plain boiled rice or ghonto (spiced rice). A traditional Bengali breakfast includes pantabhat (biotically degenerated boiled rice), doi-chirey, and doodh-muree with fruits. Bangladesh's cuisine is very similar to that of West Bengal, corresponding to the link between Pakistani and northern Indian cuisine. Fish is commonly consumed in the eastern part of India, most especially in Bengal.
Rice is the staple grain in Eastern India, just as it is in South India. A regular meal consists of many side dishes made of vegetables. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Deep-fried, shallow-fried and mashed vegetables are also very popular. Fish is frequently featured in a regular meal.

SOUTH INDIAN CUISINE

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar (also called saaru, a vegetable stew based on a broth made with tamarind and toovar dal) and rasam (also called rasa, a soup prepared with tamarind juice or tomato, pepper and other spices), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites and are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine.
Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. Each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food can easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine. Some popular dishes include the biryani, ghee, rice with meat curry, seafood (prawns, mussels, mackerel) and paper thin pathiris from Malabar area.
Tamil cuisine generally classifies food into six tastes: sweet (milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey); sour (limes and lemons, citrus fruits, yogurt, mango, tamarind); salty (salt or pickles); bitter (bitter gourd, greens of many kinds, turmeric, fenugreek); pungent (chili peppers, ginger, black pepper, clove, mustard) and astringent (beans, lentils, turmeric, vegetables like cauliflower and cabbage, cilantro). Traditional Tamil cuisine recommends that all of these six tastes be included in each main meal to provide complete nutrition, minimize cravings and balance the appetite and digestion. A typical meal, served on a banana leaf, includes steamed rice along with a variety of vegetable dishes like sambar, dry curry, rasam and kootu. Meals are often accompanied by crisp appalams. After a final round of rice and curds or buttermilk, or both, a meal is concluded with a small banana and a few betel leaves and nuts.
WEST INDIAN CUISINE
Western India has three major food groups: Gujarati, Maharashtrian and Goan. There are two main types of Maharashtrian cuisine, defined by geographical circumstances. The coastal regions, geographically similar to Goa, consume more rice, coconut, and fish. In the hilly regions of the Western Ghats and Deccan plateau, groundnut is used in place of coconut and the staples are jowar (sorghum) and bajra (millet) as staples. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine.
Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. The typical Gujarati meal consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, spicy or sweet). Staples include homemade pickles, Khichdi (rice and lentil or rice and mung bean daal), and chhaas (buttermilk). Main dishes are based on steamed vegetables and daals that are added to a vaghaar, which is a mixture of spices sterilized in hot oil that varies depending on the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50C (120F) in the shade.
The cuisine of Goa is influenced by its Hindu origins, Portuguese colonialism, and modern techniques. The staple food of Goans is rice and fish and the cuisine is mostly seafood-based. Kingfish (Vison or Visvan) is the most common delicacy; others include pomfret, sharktuna and mackerel. Popular shellfish include crabs, prawns, tiger prawns, lobstersquid and mussels. Goan Hindu cuisine is less spicy, uses little or no onion or garlic, and incorporates a variety of vegetables, lentilspumpkins, gourds, bamboo shoots, and roots. Goan Christian cuisine includes beef dishes and the well-known Vindaloo, first introduced by the Portuguese as "vinha d'alhos.

Monday, June 1, 2015

Peshawari Chicken Tikka

Peshawari Chicken Tikka
Peshawari Chicken Tikka
Succulent & Spicy Chunks Of Chicken With Extra Flavor Of Pomegranate Seeds Prepared In Peshawari Style
Cooking time                            10 – 12 minutes
Serves                                      1 – 2
INGREDIENTS                                   
200- 225 gm (2 no)         Chicken Leg (Boneless)
½ tsp                            Ginger Garlic Paste
½ tsp                            Red Chilli Paste
To taste                         Salt
1 tsp                             Lemon Juice
25 gm                           Roasted Khus Khus
4 tsp                             Pomegranate Seeds
4 tbsp                           Hung Curd
½ tsp                            Ginger Garlic   Paste
½   tsp                          Red Chilli Paste
To taste                         Salt
1/3 tsp                         Garam Masala
A pinch                        Kasoori Methi   powder
2 tsp                             Refined Oil
For basting                   Clarified butter
Method
  1. Clean, wash & cut each chicken leg into 3 pcs, pat dry and keep aside.
First Marination
  1. In a bowl mix ginger/garlic paste, red chilli paste, salt, lemon juice, apply this to chicken and keep aside for at least 45 minutes.
  2. In a processor make a paste of khus khus and pommegranate seeds and keep aside.
Second Marination
  1. In a bowl whisk hung curd and add ginger/garlic paste, red chilli paste, salt, garam masala, kasoori methi, 5 tsp of khus khus paste and mix well.
  2. Put chicken pieces into this marinade, coat well and keep aside for at least1 hour.
Cooking
  1. Take a skewer & skew marinated chicken pieces, keep a tray underneath to collect drippings.
  1. Roast in a moderately hot tandoor or over a charcoal grill for 7-8 minutes.
  2. Remove and baste with clarified butter and further roast for 3-4 minutes or until tender.
  3. Serve hot with a choice of a salad and chutney.

Food for love

IMG_0974IMG_0777The sweetest of all the sounds is that of the voice of the woman we love, so cook some aphrodisiac food for her will win her for you and will give you the happiness of your life. Food for love takes on a whole new meaning with aphrodisiacs. Known to have a direct impact on your sex life, aphrodisiac foods affect your hormones, brain chemistry, energy and stress levels and increase the blood flow to your genitals, making it a sure shot way to up the action in the bedroom. So here is some aphrodisiac foods-
Honey
Honey is aphrodisiac and boosting your libido may be as simple as adding honey to your diet? It’s been known that a simple food like honey has beneficial effects on sexual health. It promotes testosterone production in men and the mineral boron present in honey aids the use of estrogen in women. In addition, a scientific study found that a three-ounce dose of honey significantly increased the level of nitric oxide, the chemical released in the blood during arousal. These findings are not surprising as from time to time, Benefits of Honey would receive unsolicited mails that point us to honey as a potent home remedy and tonic for erectile dysfunction sufferers. Many of them attested to honey's effectiveness in improving overall energy level, blood circulation, and stamina.
The use of honey as an aphrodisiac today can be traced back to many cultures and traditions whereby the sweet sticky liquid is popularly shared between lovers as a sensual food. It is often associated with blissful times, romance, union in marriages, and honeymoon. In Indian weddings for instance, the bride offers honey to the groom as a symbol of sweetness in life. According to ancient Viking tradition, honey is a fertility booster. Daily, the newlyweds would drink a cup of honeyed wine, called mead in their first month of marriage. Particularly in Eastern European traditions, the making and gifting of honey cakes was associated with rituals of courtship and romance. In ancient Chinese wedding ceremonies, a goblet of honey and a goblet of wine are tied together with a red thread, and the bride and the groom would take sips and then exchanged the goblets in their bridal chamber to symbolize their union of love. Today, the practice of honey gifting permeates through many cultures and modern wedding celebrations - small jars of honey are given away as favors.
Actually, as far back as 500BC, honey has already been known as an aphrodisiac food. It was said that Greek physician Hippocrates, one of the most outstanding figures in the history of medicine, prescribed honey for sexual vigor and advocated the taking of milk and honey to induce love and ecstasy. And finally, it's also worth noting that Avicenna, another great ancient healer and philosopher who is known as the Father of Modern Medicine, apparently recognized the superb value of honey to the human body as he described the golden liquid as "the food of foods, the drink of drinks and the drug of drugs", and specifically advised that honey could be mixed with ginger and pepper and consumed as a sexual stimulant.
So if you are looking for an agent to awaken the senses and a libido-arousing element for sexual intimacy, there is little reason not to give honey a try.
Garlic
Yes we know it's stinky but it is also full of allicin, an ingredient that will help increase the blood flow significantly from the medical point of view. The upshot? High arousal level. Garlic is completely herbal and most remarkable home remedy, which is very beneficial in the treatment of erectile dysfunction and impotence.
Improve the blood circulation. Medical researches proved that garlic in certain forms could stimulate the production of NOS particularly in individuals who have low levels of this enzyme. An enzyme called nitric oxide synthase (NOS) is primarily responsible for the mechanism of erection.
Folklore dating back centuries has hailed garlic as an aphrodisiac and now studies have also proven this legend to be true. We are aware that garlic aids in blood circulation and keeps veins and arteries youthful, but that is only one way it helps with impotence.
Garlic contains hundreds of minerals and nutrients. It is very likely that no one ingredient is the "active ingredient". To obtain an erection an enzyme is required called nitric oxide synthase, and compounds in garlic stimulate the production of this enzyme in people who suffer from low levels of it.
It is an herbal, natural and harmless aphrodisiac. According to an eminent sexologist of the United States, garlic has a pronounced aphrodisiac effect. It is an herbal medicine or tonic for loss of sexual power due to any cause, and for sexual debility and impotency resulting from sexual overindulgence and nervous exhaustion. Researchers recommend that two to three cloves of raw garlic should be chewed daily.
 Asparagus
The secret to asparagus is in more than its shape. This pencil-sized vegetable is also packed with nutrients needed for healthy hormone production, including an injection of vitamin E–also great for your skin. It’s also a source of foliate–important for reproductive health, ladies. Lastly, you might be surprised to learn that asparagus is one of the antioxidant rich foods and will help fight the aging process.
Asparagus is considered to be a great source of folic acid, which boosts histamine production. Roughly translated it helps you reach the heights of an orgasm. So well know are the aphrodisiac properties of an asparagus that bridegrooms in the 19th century were served a three-course meal of asparagus at the prenuptial dinner to boost their sexual performance.
Bananas
The very shape of the fruit indicates a sexual connection but apart from the obvious, bananas have a lot to offer to the world of romance. Bananas contain chelating minerals and bromeliad enzymes which are said to enhance the male libido. They are also loaded with potassium and vitamin B, both of which aids sex-hormones production.
Bananas originated in Asia, where they became one of the earliest cultivated fruits. In India, where their aphrodisiac nature was embraced early on, bananas were said to be a favorite fruit of the sages. Even today, bananas are included in Indian offerings to the fertility gods.
Their sexy reputation extends to many other cultures. In Islam, the banana, not the apple, was believed to be the forbidden fruit of the Garden of Eden.
They were introduced to the Caribbean and Central America by early Portuguese and Spanish explorers. The fruit’s aphrodisiac nature quickly took hold and still remains today. In Central America, the sap of the red banana tree is sipped as an aphrodisiac elixir.
 Hot Chilies
Chile peppers have a wonderful attribute in their ability to release endorphins, natural painkillers triggered to put out internal “fire.” Endorphins also cause the high of extreme physical exertion — a floating, energized feeling so powerful in its pleasure that it can cause addiction to spicy cuisine.
Among its additional attributes, chile peppers contain capsaicin, which increase heart rate, doubling the pleasure of a mealtime rendezvous. So powerful is its chest thumping ability, chiles have actually been administered as an antidote for heart attacks.
With a power to raise body temperature and make lips swell to a kissable plump pout, the effects of eating red hot chile peppers can telegraph the visual cues of a sexual flush. It is believed that this sexy physical attribute can put a lover’s mind in the mood with as little as one delicious glance.
Each of the hundreds of chile varieties produces a different level of heat and subtly unique flavor. Chipotles promise a smokiness, from which even the merest whiff is arousing. Habaneros are among the most hot, thereby the most dangerous. The heat of chile peppers is concentrated in the veins. To decrease heat, remove the veins before cooking the peppers.
Historically, chile peppers were used by multiple cultures not only as an aphrodisiac but also as an anesthetic, to promote cardiovascular health and to alleviate chronic pain. Most famously, chile was used a key ingredient in the fortifying chocolate drink the great ruler Montezuma consumed to make his tongue dance and his pulse quicken in preparation for his daily visit to his beautiful concubines.
Chocolate
The Aztecs may have been the first on record to draw a link between the cocoa bean and sexual desire: the emperor Montezuma was said to consume the bean in copious amounts to fuel his romantic trysts.
Nowadays, scientists ascribe the aphrodisiac qualities of chocolate, if any, to two chemicals it contains. One, tryptophan, is a building block of serotonin, a brain chemical involved in sexual arousal. The other, phenyl ethylamine, a stimulant related to amphetamine, is released in the brain when people fall in love. Research proves that many women prefer eating chocolate to having sex so stock up on the feel good aphrodisiac for some action.
Figs
Legend has it that eating a fresh fig while naked in front of a woman is one of the world’s most erotic acts. (Can’t think of, since I’m not in the habit of eating naked in front of other women). Because when its split down the center and cradled by a palm, the fig’s pink flesh is said to resemble a woman’s sweet unmentionables.
An open fig is known to emulate the female sex organs, making it a psychologically stimulated aphrodisiac. The ancient Greeks looked at figs as a sacred fruit that was responsible for love and fertility.
Oyster
According to the researchers, oysters and other bivalves contain rare amino acids (chemical compounds that form proteins)*, which are not commonly found in nature. These two amino acids -- D-aspartic acid (D-Asp) and N-methyl-D-aspartate (NMDA) -- play a role in hormone synthesis. D-aspartic acid has been found to temporarily increase testosterone levels and improve sperm motility. NMDA is an agonist (a substance that initiates a physiological response) that can increase neural excitability. When the scientists injected rats with these amino acids, they found increased testosterone production in males and increased progesterone production in females, hormones that increase libido. **
“Spring, when the molluscs themselves are breeding, is best. There is the highest concentration of these two amino acids then... Oysters have to be eaten raw to be most effective. Cooking them reduces the quantity of D-Asp and NDMA molecules.”
Oysters have long had the reputation of being an aphrodisiac. They say that Casanova, the French adventurer/womanizer, used to eat fifty oysters a day. Perhaps that's what helped him get all the ladies! Being a culinary symbol of passion, oysters are best served with a glass of chilled Champagne for some great action!
Basil
Although most of us probably best know this herb as a flavor-booster for foods with an Italian flare, basil was once considered among the earth’s most noble and sacred plants. The basil plant is believed to have originated in Asia, but its use in European culture dates back to Ancient Greece. In Roman times, basil was a symbol of love.
Modern science has traced basil’s flavonoids, illuminating to us the source of the herb’s anti-inflammatory properties. In recent studies, its oil has shown promise in inhibiting antibiotic-resistant bacteria.
Although it might come as a surprise to most pesto lovers, basil’s leaves contain a variety of libido-lifting nutrients. It is considered a good source of Vitamin A. It also provides beta-carotene, magnesium, potassium and C.
Avocado
In the beginning, the avocado was deemed an aphrodisiac for its appearance. The Aztecs, the first documented avocado eaters, dubbed the avocado tree ahuacuatl, or testicle tree. If you’ve ever seen avocados growing, you know that the fruits dangle low, often in pairs (testicles)!
Although the Aztecs may not have been equipped to explain it, modern science has given us insight into the fruit’s aphrodisiac reputation. We now know that avocado nutrition delivers a punch of nutrients essential to sexual health, including beta-carotene, magnesium and vitamin E, (which is sometimes called the “sex vitamin“). An avocado also delivers more potassium than a raw banana. It even offers 2.4 grams of protein for every 1/2 cup of fruit, an essential ingredient for a successful late night tango.
Avocado is also excellent as a part of an all-natural beauty regime. According to the January 2001 issue of Prevention magazine, when it is applied topically, it adds shine to hair. The oil can be applied as a treatment for dry and irritated skin. In South Africa, it is mashed and mixed with honey and lime as a facemask and soothing after-sun treatment.
+