The benefits of sea buckthorn juice
The berry of health, as sea buckthorn is called, is useful in any form. You can eat it fresh or drink it to make juice. When honey or sugar is added to it, the sourness of the fresh berry softens and the drink acquires a pleasant taste.
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The benefits of sea buckthorn juice
Drink juice from sea buckthorn berries you can just like a delicious drink, or you can support your immunity with it, prevent the development of certain diseases and even cure some of them. Sea buckthorn juice is useful for solving such problems:
- Improving digestion, relieving inflammation of the stomach or pancreas.
- Acceleration of the healing process of wounds, abrasions and other damage to the skin.
- Removal of inflammation in the mouth and throat.
- With rheumatism or a gout attack, sea buckthorn juice is used in the form of lotions on the affected area.
- With high blood pressure, sea buckthorn juice thins the blood and improves blood flow.
- As a natural antibiotic, sea buckthorn juice will be useful for eliminating colds, bronchitis or pneumonia.
- In autumn and winter, sea buckthorn juice is able to saturate the body with missing vitamins.
- Rubbing in the juice can help solve the problem of baldness or hair loss.
- Due to the high concentration of tocopherol, sea buckthorn juice has a rejuvenating effect on the epidermis.
Orange berry juice is useful even for young children. A few drops of juice strengthen the immune system of the infant. It is useful to use it for women during the period pregnancy... It protects the body of the expectant mother from the effects of infection and reduces the likelihood of developing pathology in the child.
Juice is given to children by mixing it into dairy products. This improves the taste of the latter and the child happily eats a previously unloved product. In some cases the juice sea buckthorn is allowed to be mixed with apple. This does not diminish the beneficial properties of juices and adds variety to the child's menu.
Harm and contraindications of sea buckthorn juice
Sea buckthorn juice is not always allowed to be consumed in unlimited quantities. In the presence of some ailments, he is capable of doing harm. These conditions include:
- Diseases of the pancreas, such as pancreatitis.
- Diseases of the liver and gallbladder.
- Chronic form of cholecystitis in the acute stage.
- Gastritis when gastric juice is acidic.
- Allergic reaction to carotene.
- Individual intolerance to sea buckthorn berries.
Since sea buckthorn nectar contains a rather high concentration of acids, its consumption can worsen the health of a person with gastritis and peptic ulcer disease. A powerful choleretic effect makes it impossible to use sea buckthorn juice in the presence of stones in the gallbladder.
How to make sea buckthorn juice
Healthy sea buckthorn nectar is obtained in different ways. Moreover, it can be prepared both for immediate consumption and for winter storage.
Sea buckthorn juice with pulp
To prepare such a drink, 1 kg of sea buckthorn berries are thoroughly washed and dried. Then the berries are dipped into a saucepan, where a liter of water was previously brought to a boil. The residence time of berries in boiling water should not exceed 3 minutes. After that, the berries are removed, and the liquid is boiled again along with two glasses of sugar. After complete dissolution of the sugar crystals, the heating is turned off.
The berries are rubbed through a sieve and mixed with sugar syrup. The resulting juice is heated to a temperature of 80 degrees and poured into pre-sterilized jars. The containers are sent for 20 minutes for pasteurization and sealed tightly with lids.
Sea buckthorn juice without sugar
If you prefer a natural drink, then you can do without the addition of granulated sugar. In this case, 2 kg of berries are required. It is washed, allowed to drain water and kneaded, laid out in an enamel container. Separately heat up to 40 degrees 400 ml of water and mix it with the berry.
The mass is heated to 50 degrees and passed through a sieve. The remaining juice is reheated to 90 degrees and poured into sterilized jars. After a ten-minute pasteurization, the jars are carefully sealed and left to cool, turned over on the neck.
