Sugar syrup in cosmetology. How to make sugar syrup at home

Sugar is not the most useful product in human nutrition. Meanwhile, the sugar taste must be present in our diet. What can replace sugar? It turns out that there are enough natural substitutes.

"Sugar - White death"- this expression has been heard more than once. But, despite the fact that a huge number of people love sweets, many do not realize what a big threat to health is the use of a large amount of sugar contained in them. What negative consequences does the use of white sugar entail and how can you sweeten dishes so as not to give up your favorite sweets in everyday life?

White sugar is a killer

Edible sugar originates in cane or sugar beets. It is refined through a refining process that strips it of all minerals. Therefore, it is a supplier of "empty" calories. This sugar is very high. glycemic index. This means that the result of its use is a sharp increase in blood glucose, and the pancreas receives a serious stimulus to work. To negative consequences consumption of refined sugar includes calcium loss, acidification of the body, obesity, heart problems, high blood pressure, decreased immunity, fungal infections, tooth decay, nervousness, and more.

It is not necessary to consume sugar in this form in order to enjoy the sensation of sweetness. Refined sugar has many alternatives that not only do not cause the aforementioned " side effects, but can also have a positive effect on health. Here are the healthiest sugar substitutes.

1.Honey

Although it has more calories than white sugar, it is much healthier: it is a source of enzymes and a small amount of minerals (calcium, iron, phosphorus, magnesium, fluorine, iodine, cobalt). Honey also contains B vitamins and components such as essential oils, tannins, proteins, wax, pollen, enzymes and organic acids.

2. Maple syrup

This is a product that is made from the secretions taken from the trunk of a maple, subsequently subjected to evaporation. The result is a thick, light brown syrup. It is a source of sugar, vitamins (B vitamins - niacin, biotin, and folic acid) and mineral salts(magnesium, calcium, potassium, iron, fluorine, iodine, etc.). Maple syrup is less caloric than white sugar and honey, and is good for health: it has anti-inflammatory, antitumor effects, contains many antioxidants. It should also be noted that many studies point to positive influence maple syrup to fight type 2 diabetes.

3. Agave syrup

This syrup comes from Mexico, and it is made from a cactus. The sugar it contains is fructose, which is a simple sugar. The body metabolizes it more slowly than sugars such as sucrose or glucose. The undoubted advantage of agave syrup is its low glycemic index. It is also worth knowing that this syrup is a source of insulin. This compound is a natural prebiotic that helps lower cholesterol levels and has a beneficial effect on the functioning of the digestive system, and also contains fiber.

4. Date syrup

This is a sugar substitute that is not only sweet, but also contains many trace elements valuable for health. Like the dates themselves, it is a source of many vitamins - group B, vitamins A, C and E, as well as calcium, iron, magnesium, phosphorus. The syrup has many health benefits: it helps lower blood sugar and cholesterol levels, has anti-inflammatory, analgesic effects, and is a source of antioxidants. Since the syrup contains simple sugars, it is recommended for people after intensive physical activity, because it supplies energy to the body, eliminates the deficiency of glycogen in the liver and muscles.

5. Molasses

It is a dark brown syrup that is a by-product of the process of making sugar from cane or sugar beets, as well as from carob. The molasses contains a lot beneficial vitamins(most of them are group B) and trace elements, primarily iron, as well as potassium, magnesium and phosphorus. Molasses from the fruits of the carob tree has a good effect on the nervous system, supports the gastrointestinal tract and immunity. It is also observed positive impact in the treatment of asthma and other allergic diseases.

6. Licorice

Licorice root extract has many health benefits that have been used since ancient times. It helps treat infections of the upper respiratory tract, eliminate stomach problems. It has a diuretic effect, affects the increase in blood pressure. It is widely used in the food industry, cosmetology and herbal medicine. Licorice has a very sweet taste, so it can be used to sweeten cakes, compotes, and other warm drinks.

7. Stevia

This is a plant that came to us from South America. Its main feature is a very sweet taste, because it is 150-300 times sweeter than white sugar. In addition, it is practically devoid of calories. Also, this plant has health benefits, for example, it has antifungal and antibacterial effects, lowers blood pressure, and is useful in type 2 diabetes. Importantly, stevia can be grown at home in a pot, and its leaves can be dried and added as a powder to tea, confectionery or other dishes as a sugar substitute.

8. Xylitol

The product with a slightly cryptic name is nothing but birch sugar. It is less caloric compared to white, has a glycemic index several times lower and, importantly, it is slowly processed by the body with very little participation of insulin. Xylitol has antibacterial properties, strengthens the immune system, increases the absorption of calcium, and also regulates digestive system and helps in the fight against candidiasis. They can sweeten drinks, as well as pastries (except for yeast dough, because then it will not rise), food can be thermally processed and frozen with it.

9. Grain malt

It consists mainly of maltose, so it can easily turn into glucose in the body. The main advantage of malt, in addition to the ability to replace sugar, is its positive effect on digestion and tonic properties in relation to the stomach. Malt is also a source of B vitamins.

10. Dried fruits

They are an excellent sugar substitute, especially in dough. They are a rich source of many vitamins and minerals and provide a high dose of fiber. The most commonly used are figs, apricots, dates, raisins, prunes and apples.

Thus, the usual white sugar that wreaks havoc in our body can be replaced with several healthy counterparts. Stevia or xylitol are ideal for everyday use, and maple or date syrup can be used to sweeten tea or desserts. The choice depends solely on your preferences. Therefore, it is worth saying goodbye to white sugar today and including substitutes in the diet that not only sweeten, but also positively affect our health.

Women who are not alien to cooking know what sugar syrup is. The recipe for its preparation may be different.

Scope and composition

The recipes of many dishes provide for the presence of sugar in the list of their main or auxiliary components. The preparation of various drinks, almost all confectionery products, most canned goods or homemade preparations, as well as some hot dishes, is not complete without it. Most often, this product is used as a solution, which is better known as "sugar syrup". The recipe for this semi-finished product is quite simple and usually includes only two components: sugar and water. It is usually used as:

• the basis for further cooking (jam, jelly, marmalade);
• a means of improving the taste of confectionery products (impregnation for cakes and pastries);
• decoration element (preparation of fudge, icing or drawing mass);
• an ingredient that is part of semi-finished products (cooking creams);
• means for giving a special flavor (some meat dishes of oriental cuisine).

The simplest option

So how do you make sugar syrup? Let's start with the simplest recipe. Preparation takes place in two stages: first, the main components are mixed in a ratio of 1: 1, and then, during the cooking process, the solution is brought to the desired concentration. In principle, there is nothing complicated. You just need:

1. Pour sugar into a thick-walled saucepan (preferably with a wide bottom), pour water, and then mix everything.
2. Put the container on medium heat so that on one side it warms up weaker. This will make it easier to remove the foam during the cooking process.
3. Constantly stirring, turn the mixture into a homogeneous mass.
4. After that, put the pan so that the heating goes evenly over the entire bottom.
5. Bring the syrup to the desired concentration, and then remove from the stove and cool.

It must be remembered that the foam must be removed very carefully. Each time the edges of the container should be wiped with a damp cloth to prevent crystals from sticking to the edges and the formation of unnecessary clots. If you follow all the necessary requirements for the conduct of the process, you should get a transparent, lump-free sugar syrup. The recipe, as you can see, is obscenely simple.

Essential Supplement

Very often, syrups are used to prepare complex drinks or, as they are also called, cocktails. Sometimes, however, the recipe refers to the presence of sugar. However, no one explains how its crystals can be quickly dissolved in a mixture of several liquids at room temperature. This is where its substitute comes to the rescue, presented already in a different state of aggregation. This is sugar syrup. How to prepare such a semi-finished product is already known. But it would be nice to always have it on hand so as not to waste precious time every time you want to mix yourself a glass or two of a fragrant drink or treat them to friends who suddenly appeared on the doorstep of the house. To do this, you just need to prepare for the future a sweet component. No need to boil syrup in tens of liters, roll it into jars and store it in the basement. It is enough to cook it once a month, pour it into a beautiful bottle and put it on a shelf in the kitchen. If necessary, it will always be at hand.

Ingredients for the perfect treat

Many housewives prefer to cook jam with whole berries, without waiting for the fragrant pulp to turn into a sweet mess as a result of heat treatment. Such a product is also called ideal. Indeed, after all, even after cooling, two bases are clearly defined in it: liquid (syrup) and solid (berries). Cooking can be done in one or more steps, but this should in no case affect the quality and appearance final product. This method can be used for almost any berries and fruits. Its essence is that the moisture that evaporates from the fruit is gradually replaced by syrup. Fruits (berries) seem to be saturated with it. In this case, it is better to prepare sugar syrup for jam fresh rather than using old stocks. Moreover, it should be hot and not caramelized. Only then, after several brews, will the very “ideal jam” be obtained.

The "golden" invention of the Scots

In the distant 19th century, a previously unknown original product called "golden syrup" appeared. Invented in Scotland, it immediately spread throughout the world and received well-deserved recognition from specialists, as well as the approval of consumers. It is still widely used in England and America as a flavoring and decoration for various desserts. To make it yourself, in principle, is easy. It is only necessary to strictly observe the established proportions, as well as temperature and time regimes. For one serving of such a mixture, 200 milliliters of boiled water, 40 grams of sugar and 50 grams of lemon juice will be required.

The preparation of sugar syrup is carried out in stages:

1. In a thick-walled saucepan, mix sugar with water until it is completely dissolved. Bring the mixture to a boil and then add lemon juice and continue to heat, without stirring, over low heat at 110 degrees for about 45 minutes.
2. As soon as the syrup begins to thicken, you should conduct a test, that is, check its consistency. It should be slightly thinner than fresh honey.
3. Then the finished product must be poured into sterile jars and left for 1-2 days for complete cooling. During this time, it will become a little thicker and will look like honey.

For the little ones

Interestingly, cooking for babies also has its secrets. In addition to the fact that all products must be checked and carefully selected, some of them require prior preparation. For example, in children's kitchens, it is customary to use sugar in the form of syrup. This is explained by the fact that, firstly, in such a solution, any mechanical impurities are completely absent, and secondly, after a long temperature treatment, the hot mixture practically eliminates the possibility of the presence of at least some microorganisms. There is a special rule that explains how to make sugar syrup quickly, clearly and without much effort. To do this, add a certain amount of water to sugar. As a result, 100 milliliters of syrup should contain 100 grams of sugar. It has been empirically proven that the liquid in this case requires only 30 milliliters. Accordingly, 60 milliliters of water will be required for 200 grams of sugar.

The resulting solution is brought to a boil and boiled until the mass becomes homogeneous. After that, the mixture is passed through a filter made of gauze, thoroughly boiled and folded into several layers. Then the consistency of the mass is checked again, after which the product is used for its intended purpose.

Description

In cooking, sugar syrup is very widely used - it is usually included in many confectionery products, as well as fruit preparations. Without the use of sugar syrup, it would be difficult to imagine the preparation of biscuits, cakes, rum rolls, as well as many other popular and delicious sweets.

To prepare sugar syrup, only two components are required - granulated sugar, as well as drinking water. They should be boiled until they get the desired consistency.

Now you can easily buy ready-made sugar syrup at the grocery store, but many people prefer the homemade version. Cooking it is very simple, but still, even here there are tricks.

The density of sugar syrup is the most important criterion for the correctness of its preparation. In this regard, it is customary to distinguish six main types of samples of this product.

So, to prepare the sugar syrup of the first sample, you should use water and granulated sugar in equal proportions. There is no need to bring them to a boil. In this case, the density of the finished syrup is determined by the stickiness of its drop, taken with the index and thumb.

The second sample of sugar syrup involves the use of such proportions: 3/4 of granulated sugar and 1/4 of drinking water. Such a test is also often called a “thin thread”, because after the syrup is cooled, when it is stretched between the fingers, a kind of thread is formed.

The syrup of the third test is characterized by the formation of a thick thread at the moment of stretching it between the fingers.

Sugar syrup of the fourth sample is determined by placing it in cold water - as soon as it cools down, it can be easily rolled into a ball with a soft consistency.

The syrup of the fifth sample has a higher density. A ball rolled from it has a much harder texture.

And finally, the sixth test of sugar syrup is a caramel-like mass that has a hard and brittle texture. It is impossible to roll balls from such a syrup.

As it boils, the color of the sugar syrup also changes. First they turn yellow, and then - and dark brown. To prepare burnt sugar, which is widely used in cooking, add a little water to the sugar syrup and mix it very quickly. Sometimes, in addition to the main ingredients, vanilla is added, and therefore the sugar syrup acquires an excellent rich aroma.

In appearance, sugar syrup is an almost transparent viscous liquid. Syrups from vegetable raw materials have the aroma of the corresponding fruits.

Composition of sugar syrup

The composition of sugar syrup, as mentioned above, is ingeniously simple - granulated sugar and water. Although it is not uncommon for some culinary specialists to add vanilla or other additives to the main components for flavoring, in the end they get not pure sugar syrup, but something more with a rich aroma and subtle notes of the raw materials used.

Origin and cooking features

Sugar syrup was first used in Eastern countries. It was actively used for confectionery purposes, used to process products, and fruit juices, purees, compotes and different kinds jam.

In Arab countries, sugar syrup without additives has become the main ingredient in many types of sweets, including toffee, grillage, caramel, lollipops and fudge. Later, additional ingredients were added to the syrup - nuts, butter and milk.

In European cuisine, sugar syrup began to be used in the preparation of glazes, biscuits and for preserving jams.

Calorie Sugar Syrup 300 kcal.

Energy value of the product Sugar syrup (Proportion of proteins, fats, carbohydrates):

Proteins: 0 g (~0 kcal)
Fat: 0 g (~0 kcal)
Carbohydrates: 80 g (~ 320 kcal)

Energy ratio (b|g|y): 0%|0%|107%

Concentration of sugar syrup

Its confectionery application depends on the concentration of sugar syrup. Syrups are prepared in various ways, and the concentration is measured with a sugar thermometer, which allows you to determine the state of sugar at various stages of cooking. There are over 12 stages of sugar syrup.

At home, without a special thermometer, you can independently determine the concentration of sugar syrup using a dessert spoon. When cooking, you need to take a few drops of syrup with a spoon and determine its concentration.

There are several types of concentration of sugar syrup:

• the thread is thin and thick, in which sugar is pulled by a thread of various thicknesses;
• soft and hard ball (when added to sugar syrup, a ball of different density rolls);
• caramel (a lump of sugar breaks into cold water and does not stick to the teeth)
• burnt sugar contains no water, is dark brown in color and is used in mixed form for confectionery purposes or medicinally in cough medicines.

Application and beneficial features sugar syrup

Sugar syrup is the main ingredient in various confectionery products and is also added to various drinks such as tea, smoothie, coffee and cocoa. This syrup can serve as a preservative for jams, jellies, marmalades and jams. In the confectionery industry, the syrup should contain up to 60% sugar; it can be added to canned compotes and jams.

Fruit-infused sugar syrup can be eaten as well as jellies, mousses, fruit salads, and yogurts.

In medicine, this syrup is used as a sweetener for medicines. [Sugar syrup - preservative for jams and jelly]

In many European countries, syrup-based products are made Rye bread. When this ingredient is added, bread becomes a tasty and healthy product, it acquires a characteristic color and aroma. The sugar syrup in bread is a natural nutrition for yeast, improves the fermentation process of the dough and the structure of the bread.

Sugar in the composition of the syrup is a source of energy, as it contains glucose that is useful for the body, and is also a stimulant for the production of insulin by the pancreas. As a result, serotonin is released, which improves well-being and general state organism.

In everyday life, the following concentrations of syrup are shared:

Gummy drop (sugar 50%: water 50%)

Scoop a few drops with a dessert spoon, mash between thumb and forefinger. The sticky drop shows the smallest concentration of syrup. To get it, you should limit yourself to dissolving sugar in boiled water in a ratio of 50:50.

Fine thread (sugar 75%: water 25%)

Pour a little syrup onto a cold plate, lightly press the bottom of a cold dessert spoon against it and immediately lift the spoon up. A thread will follow, comparable in thickness to a thread for sewing.

Thick thread (sugar 85%: water 15%)

Proceed in the same way as for the fine thread test. A thread will be pulled, comparable in thickness to the wire of a computer mouse.

You can also quickly blowing, grab a drop of syrup with your thumb and forefinger and quickly spread your fingers apart several times. However, this method is good for experienced cooks, the risk of getting burned is too great.

Soft ball (sugar 90%: water 10%)

Drop boiling syrup into cold water. After cooling, you can roll a soft ball out of the drop with your fingers.

Hard ball (sugar 95%: water 5%)

The test is similar to the previous one. In cold water, a hard ball forms.

Caramel (sugar 98%: water 2%)

It is no longer possible to roll a ball at this stage. Hard caramel lump breaks in cold water. When biting, it should not stick to the teeth, but crumble into small pieces.

Zhzhenka (sugar 100%: water 0%)

Virtually no water. When heated to this stage, the syrup changes color from yellow at the beginning to dark brown at the end, and begins to give off a suffocating smoke. For confectionery purposes, zhzhenka in its pure form is not used (kalorizator). It can be used as a cough medicine (scoop with a spoon and cool).

Also used to make brown food coloring at home. To do this, add half a glass of hot water to the zhzhenka and stir until the lumps dissolve.

sugar syrup calories

The calorie content of sugar syrup is 285 kcal per 100 grams of product.

Composition of sugar syrup

Syrup is a concentrated sugar solution or mixture of individual sugars (sucrose, glucose, fructose, maltose) in water or natural fruit juice. The sugar content of syrup usually ranges from 40 to 80%.

Sugar syrup in cooking

In the confectionery industry, aqueous syrups with a sugar content of 30-60% are used for making jam, as well as for the production of canned fruit compotes.

benefits of sugar syrup

Sugar syrup stimulates the production of insulin. As a result, the substance serotonin is formed, which improves well-being. The sugar in the syrup is a source of energy. It contains glucose that is useful for the body, and is also a stimulant for the production of insulin by the pancreas. As a result of these processes, serotonin is produced, which affects excellent well-being.

The sugar syrup nourishes the yeast, resulting in improvements in the taste, aroma and texture of the bread. Sugar syrup feeds tremors, has a positive effect on fermentation, and improves the structure of baked goods.

Harm of sugar syrup

When manifested allergic reactions, diabetes mellitus, high blood glucose, sugar syrup should not be consumed.

Subject to dietary nutrition, the product should not be introduced into the diet due to its calorie content. It contributes to the deterioration of the condition of the teeth, the appearance of caries, damage to the enamel.

Contraindications

Contraindications to the use of sugar syrup are individual intolerance and predisposition to allergic reactions, diabetes mellitus and high blood glucose.

This syrup, with constant consumption in food, due to the large amount of sugar, can worsen the condition of the teeth, damage the enamel and cause caries.

Overweight people and metabolic disorders should limit their consumption of this syrup.

Sin .: ceratonia leguminous, Tsaregradsky pods, sweet horn, John's bread, John's breadfruit, acrid tree, locust tree, locust, crane pea, Mediterranean acacia, carat tree.

An evergreen tree of medium height with leathery pinnate leaves and bean fruits with juicy sweet pulp. Dried and powdered locust beans (“carob”) are a valuable food and dietary product. Thanks to beneficial substances, carob fruits are used in official and informal medicine different countries as an astringent, expectorant, antibacterial, hemostatic, diuretic and tonic.

Ask the experts

In medicine

Carob is not included in the State Pharmacopoeia of the Russian Federation, however, plant beans are a valuable raw material for the production of gum, which is widely used in the pharmaceutical industry, including as a stabilizer. Locust bean gum is a component of various medicinal preparations (extracts, syrups, powders, gels and potions) mainly used for coughs, colds, to strengthen immune system and in gastrointestinal disorders. It is known that locust bean gum is listed in the State Pharmacopoeias of the Republics of Kazakhstan and Belarus.

In countries where the plant is actively grown and cultivated, the fruits and bark of the carob tree are used by folk healers and herbalists as an antidiarrheal, anthelmintic, expectorant, diuretic, and also as a dietary product for people with diabetes and obesity.

Contraindications and side effects

Carob fruits, as well as products made from them (carob, syrup, etc.) are contraindicated for people with individual intolerance to the components. In general, the fruits of the carob tree are well absorbed without causing allergic reactions, and drinks made on the basis of carob are not addictive, unlike caffeinated counterparts. However, due to the lack of knowledge, domestic experts recommend introducing products containing carob with caution, especially during pregnancy, lactation and in childhood. It is known that syrup from the fruits of the plant should not be consumed with milk in order to avoid flatulence, diarrhea and nausea.

Nutritionists do not advise abusing carob syrup for people with obesity, as it slows down the metabolism, which complicates the process of losing weight. Also, syrup and carob are not recommended for people with high sensitivity to high fructose content in food. Uncontrolled dosage and frequent use carob bean products can lead to such unpleasant consequences as an increase in blood sugar levels. In any case, in order to avoid unpleasant consequences, it is necessary to consult a specialist before using carob and products based on it.

In industry

In the food industry in the production of ice cream, processed cheese, dairy and fermented milk products, as well as some types baby food locust bean gum is used together with carrageenan, xanthan and other emulsifiers, enhancing their gelling properties.

In cooking

The fruits of the carob tree have gained particular popularity among culinary specialists. There are two types of pods - black and white. Carob is made from black “sweet horns”, which is a surrogate for cocoa and coffee, alternative chocolate is also made from it, it is used to make sweets, “chocolate” icing (for curd cheeses, ice cream, cookies). Carob is added to cow and soy milk cocktails, put in pastries (biscuits, gingerbread, waffles). White carob pods are ideal for making syrups, alcoholic drinks (wine, liqueurs), compotes, soft drinks. Due to the absence of theobromine and caffeine in chemical composition carob, products made from them are especially popular with adherents healthy eating. A special place is occupied by carob syrup, the benefits of which are really great. It is added instead of sugar to confectionery, drinks, cereals, they are poured over pancakes and pancakes, caramelized nuts and fruit slices, and also used in dietary nutrition and nutrition of people with diabetes.

In other areas

Gum, carob and locust bean extract are widely used in the cosmetic industry, they are used as a natural thickener for masks, film masks, peels, gels and scrubs. Due to its high content of monosaccharides and polysaccharides, locust bean gum is an excellent alternative to collagen and hyaluronic acid. Gum and extract of "sugar cones" have pronounced moisture-retaining, softening, moisturizing and soothing properties. Carob-based cosmetics are effective tool at acne, has an antiseptic and antioxidant effect on the skin.

Cosmetic masks, creams, serums and gels containing gum or locust bean extract have a stimulating and regenerating effect on the skin, promote its renewal and rejuvenation, make skin covering smooth and well-groomed.

In other areas

Carob is a highly nutritious feed for livestock.
Substances obtained from the bark of the plant are used to tan the skin, and the seeds are used to produce vegetable glue. Carob wood is used to make expensive interior items and souvenirs.

Locust bean gum has long been used to dye black clothing, especially cotton and linen.

It is known that the carob tree is especially valuable in jewelry in South American regions. Resinous substances flowing down the trunks of ceratonia pods turned into wonderful and expensive amber tens of millions of years ago. In Mexico, Dominican Republic, Haiti, Nicaragua, Atlantic amber (carob resin amber) has a fairly high value and is mined mainly by artisanal methods.

Classification

Carob tree, or Ceratonia pods, or Tsaregrad pods (lat. Ceratonia siliqua) is a plant of the legume family (lat. Fabaceae), a species of the genus Ceratonia (lat. Ceratonia). The genus Ceratonia (lat. Ceratonia) is oligotypic and includes only two species: Ceratonia siliqua L. and the least known Ceratonia oreothauma Hillc. ET. Al.

Botanical description

Ceratonia leguminous is an evergreen tree of medium height (from 6 to 12 m) with a wide crown. The leaves are leathery, pinnate, dense. The flowers are small, collected in racemes. The calyx is inconspicuous, quickly falling off, there is no corolla. From the female flowers develop brown indehiscent fruits-beans, the length of which is 10-25 cm, width 2-4 cm, thickness 0.5-1 cm. Inside the fruit is sweet juicy pulp and hard seeds. The tree grows on dry stony soil, putting out strong mighty roots in crevices and cracks. Fruiting in a carob tree can last about 100 years.

Spreading

The carob tree grows and is cultivated in the Mediterranean countries (Spain, Portugal, Italy, Cyprus, Malta, Turkey, etc.), subtropical regions, India, Argentina and Brazil, is found in northern Africa (Egypt), in the Middle East (in Palestine, Israel, Syria) and in some countries of Central America. It is known that the carob tree is successfully cultivated on Black Sea coast Caucasus, in Abkhazia (between Gagra and Sukhumi).

Procurement of raw materials

Carobs are harvested immature, sorted and laid out on a dense cloth for further drying in the sun. After a while, the pods acquire a dark brown color, become more juicy and sweet.

Chemical composition

Carob contains up to 56% sugars, mainly glucose, sucrose, maltose, fructose, hemicellulose and cellulose, as well as up to 8% amino acids, including essential, traces of fats (0.5%), vitamins: A, B 1, B 2 , B 4 , B 5 , B 6 , C, E, PP, as well as valuable minerals - calcium, potassium, copper, sodium, zinc, magnesium, manganese, iron, phosphorus.

Pharmacological properties

The medicinal properties of carob fruits are due to the presence of valuable substances in their chemical composition. The high content of pectin, fibrin and lignin in fruits has a special effect on the intestinal flora, reducing the content of pathogenic bacteria and increasing the number of "good" lactobacilli. For its part, pectin, mainly known as a thickener, has other properties: it is able to influence the level of cholesterol in the blood, act as a coagulant, an antioxidant. Pectin, contained in the fruits of the carob tree, has bactericidal and enveloping properties, removes toxins from the body, and has a preventive effect in case of cancer. Recent studies by Israeli scientists have shown the effectiveness of carob flour against intestinal infections, ulcers, diarrhea in children. Carob fibers perform a triple effect: they turn the liquid into a colloidal gel, relax the intestinal walls and stimulate its proper functioning.

Carob extracts, as well as carob, are rich in tannins, which determines its effectiveness in indigestion, helminthic infestations. Hydrolysable and non-hydrolysable tannins are composed mainly of residues of gallic acid and its derivatives. Gallic acid is found in extracts of carob pods (carob tree), in its free form it exhibits pronounced antitumor activity, is a strong antioxidant, has antiviral, anthelmintic and antibacterial properties. Due to the content of gallactomannans in the chemical composition, carob fruits have an interesting property - they reduce the content of the ghrelin peptide, which is responsible for the feeling of hunger. The high level of antioxidant substances in the composition of carob fruit helps to slow down the aging process, remove free radicals from the body, and improve the immune system.

Application in traditional medicine

In places where the carob tree grows and is cultivated, folk healers and herbalists actively use it to treat and prevent many diseases, for example, to relieve attacks of nausea and diarrhea, treat enteritis and dyspepsia. It is known that folk practitioners used powder and extract from carob (ceratonia) to treat infants suffering from indigestion and frequent regurgitation. Carob syrup is used as an effective cough remedy, for colds, sore throats, as well as for sleep disorders, headaches, nervous disorders. Syrup and carob, made from carob, are valued by folk healers not only for their sweet taste and the possibility of their use during a diet or diabetes, they are used as natural remedies for removing toxins from the body, treating and preventing diseases of the oral cavity (gingivitis). , periodontitis, stomatitis). In areas where the carob tree grows, locals chew freshly picked "sweet pods" to clear their throats and eliminate hoarseness. Locust bean gum is used by traditional healers to treat inflammatory diseases eyes, with cystitis, some sexually transmitted diseases. Gum diluted in water is used for gargling with acute respiratory infections and acute respiratory viral infections, as well as for washing wounds and abrasions.

History reference

Since the time of the Roman Empire, carob seeds have been used as an accurate measure of weights: the seeds had the amazing property of having the same weight (approximately 0.19 grams). Due to this feature, jewelers of those years used them to weigh precious stones and metals. The Greek name "keration" - "horn of a tree" (derived from the word "keras" - "horns") gave birth to the word "carat", which is still used in our vocabulary today. A carat is a unit of mass and volume, as well as a measure of the purity of gold.

Another name for the carob tree - "bread of St. John" came from the biblical legend, according to which John the Baptist, wandering in the desert, ate the fruits of the carob tree. In many beliefs (in particular, among the Jews), the carob tree is considered sacred. It is mentioned in the legend of Rabbi Shimon, the author of The Zohar.

In the Russian Empire, sweet carob pods were considered an expensive Mediterranean delicacy that only wealthy people could afford. "Tsaregrad pods" were bought for the imperial table, refreshing drinks and sweets were prepared from them.

On the island of Cyprus, in the very center of the city of Limassol, there has been a carob museum for many years. Here you can get acquainted with the traditions of processing carob fruits and see with your own eyes how Cypriot craftsmen made the famous syrup, chocolate, drinks and sweets from them.

Literature

1. Tsaregradsky pods // Encyclopedic Dictionary of Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). - St. Petersburg, 1890-1907.

2. Palibin, I.V. Genus Ceratonia - Ceratonia L. // Flora of the USSR. In 30 volumes / Ch. ed. Acad. V. L. Komarov; Ed. Volumes B. K. Shishkin. - M. - L.: Publishing House of the Academy of Sciences of the USSR, 1945. - T. XI. – S. 19. – 432 p. - 4000 copies.

Licorice got its name for a reason - its roots have a cloyingly sweet taste, the intensity of which is many times greater than the sweetness of cane sugar. Other names for this perennial shrub native to Europe, Asia and Africa are licorice, licorice or yellow root.

Surely each of us has come across natural sweets called licorice sticks. However, licorice root became famous not so much for its sweetness as for its wonderful healing properties able to heal human body from a variety of misfortunes.

Also in ancient China Information about licorice was included in medical treatises as a plant with special rejuvenating properties. Her reputation among Eastern doctors was so impeccable that almost every recipe medicinal product of that time contained some amount of licorice powder.

After all, one of the properties of licorice is the ability to enhance the healing effects of various herbs, so it is now often included in medicinal collections.

Medicinal properties and biochemical composition

The opinion of modern scientists on this issue coincides with the opinion of practitioners. traditional medicine: medicinal properties licorice roots are very wide and deserve the closest attention.

Licorice gained fame as a legendary healing root due to its unique composition, comparable in value to ginseng root. It contains, like ginseng, a large number of saponins (about 23%). They, in addition to the general strengthening effect, also have an anti-allergic effect, and also contribute to the regulation of water-salt metabolism.

Another valuable biological active connection can be called flavonoids, which are not produced in the human body. For him, they perform the same mission as for plants - they protect against free radicals that occur under the influence of ultraviolet radiation and radiation. They also protect the tissues of the organs of the body from damage as a result of the release of histamines (substances that occur during inflammatory processes).

And some of them, for example, the herpes or shingles virus, completely inactivates in the extracellular state.

Collection and preparation of raw materials

Licorice root is harvested in early spring (March) or late autumn (November). In this case, the age of the plant must be at least 3 years. The roots are dug up, but at the same time about 25% of the rhizomes are left for the subsequent restoration of the thicket. Re-harvesting can be carried out no earlier than after 6 years.

Licorice roots (separated from the ground part) are cleaned from the ground and washed with cold water. Before drying, they need to be dried for 1-2 days. After that, the roots are cut lengthwise into pieces 30–35 cm long, laid out and dried in the sun or in a dryer.

The raw material is considered dried when the roots break easily when bent. You can store raw materials up to 10 years. To get the juice, the roots are boiled. It is then dried under vacuum where it is pressed into licorice or licorice candies.

The use of licorice root for medicinal purposes

The most frequent and most common indication for the use of licorice extract are respiratory diseases - laryngitis, bronchitis, pneumonia and even tuberculosis.

The tool effectively enhances sputum production, relieves dry painful cough and helps to accelerate the withdrawal of microbes.

Licorice Root Syrup

Official medicine has also recognized the effectiveness of licorice. Therefore, pharmacies widely offer industrial preparations - licorice root for coughs and colds in syrup. It is worth noting that licorice syrup received excellent recommendations from pediatricians.

They prescribe this drug to children, even in the first weeks of their life. This is a universal remedy for the treatment of cough in infants, as well as diseases of the gastrointestinal tract, antipyretic. Licorice root is a truly natural product that is not scary to give to a baby, worrying that it contains a large amount of harmful substances.

Licorice root syrup can be easily prepared at home. This syrup is especially convenient to give to young children - it has a pleasant sweetish taste, and kids take it without negative emotions.

To prepare syrup at home, you need a certain amount of ingredients: licorice root (5 grams), sugar syrup 80 grams and medical alcohol 10-12 grams.

All components are sequentially mixed: the extract is added to the syrup, and alcohol is poured into the resulting mixture. This syrup is stored in the refrigerator in a tightly closed container (jar or bottle). It is used to treat colds (especially when coughing).

Homemade licorice and white wine cough tincture

To be able to take full advantage of magic root, it is worth preparing a homemade cough tincture: pour finely chopped fresh licorice root into 0.5 liters of dry white wine and let it brew for 10 days. Take 30 drops 2 times a day with water.

Recipe for heartburn and stomach pain

The second traditional reason for the use of this plant is the treatment of digestive disorders. When you need to stop heartburn or relieve pain in the stomach, it is recommended to prepare tea according to the following recipe: 2 tsp. licorice mixed with 1 tsp. lemon balm and 1 tsp. chamomile, brewed with 1 cup of boiling water, let it brew for 15 minutes and drink after eating.

Licorice root for constipation

If a person is faced with such an unpleasant phenomenon as constipation, then sweet medicine will also help to cope with it: mix 20 g of dry licorice root with 5 g of grated dill seeds; brew 1 tbsp. l. the resulting mixture with 1 cup boiling water and wrap for infusion. It is recommended to use it in 0.5 cups 1 hour after eating.

Other application

Traditional medicine has long used licorice root treatment for snake and insect bites as an antidote, as well as food and drug poisoning.

In addition, licorice preparations are effective for relieving inflammation of various localization and origin. In diseases of the joints - rheumatism, arthritis, arthrosis - the intake of herbal infusion based on licorice will quickly bring relief.

A decoction of licorice roots helps with chronic fatigue, rapid fatigue, restores work nervous system, normalizes sleep. A decoction of the roots of the plant, cooked in milk, is useful for children with whooping cough. With dry throat, laryngitis, pharyngitis, the root must be chewed.

Provided that there is no industrial sugar in the prepared infusions, extracts and teas from licorice root are recommended for consumption by people with diabetes. These drugs have a low glycemic index, that is, they do not increase the amount of sugar in the blood. Moreover, some substances contained in licorice contribute to its reduction, that is, it can be argued that taking licorice improves the quality of treatment. diabetes II type.

Licorice root in cosmetology

Licorice root is included in almost all face creams in the "anti-aging" program. The rejuvenating and whitening effect of the plant is used.

Licorice root is used for facial skin prone to acne, rashes, irritations and acne. In this case, its anti-inflammatory, anti-allergic and regenerating properties act.

Licorice root for hair effective means against hair loss, splitting and weakness of the hair. It is also suitable for thin, burnt, dyed hair, because it has not only a healing, but also an enveloping effect.

Licorice root for weight loss

As a very pleasant side effect of regular use of licorice root, one should name a decrease in body fat and a ban on their new deposition. Along with a positive change in body mass index, there is also a decrease in blood cholesterol levels.

All this allows you to bring your metabolism back to normal, and together with the digestive benefits of licorice, it can significantly affect your figure. Although you should not use licorice root powder solely for the purpose of losing weight, since this herbal product has a whole range of side effects and contraindications.

Be careful - there are limits!

Of course, any person may have a question - does licorice root have contraindications, and if so, which ones? Indeed, long-term use inside any plant has its limitations. The yellow root is no exception. Therefore, with extreme caution, up to a complete refusal, one should treat various infusions from it to people of the following categories:

• having a persistent high blood pressure(hypertension);
• prone to swelling of the body;
• sick acute hepatitis and cirrhosis of the liver;
• taking various diuretics and drugs against heart failure.

It is absolutely not recommended to eat licorice root during pregnancy for the purpose of treatment or prevention, as it can provoke complications. The maximum amount of licorice tea for children is no more than half a glass once a day. In any case, if in doubt, you should consult your doctor.