The unique properties of acorn: medicine and food

Acorn — the fruit of the oak, since ancient times revered for its medicinal properties.

For the treatment and prevention of diseases used not only the acorns but also the bark, leaves, branches, oak.

Many people underestimate the nutritional properties of the acorn, considering that they are only suitable for Handicrafts and Souvenirs or for feeding livestock.

Few people know that the acorn unique culinary properties.

As a therapeutic agent and food product acorn was known 5,000 years ago. During the excavations in the Mediterranean were found imprints of acorns in furnaces and fossil fruits. In Russia, the oak was considered a Holy tree, symbolizing virility and power. Our ancestors believed that the oak helps with hopeless illnesses or mortal wounds.

This is because acorns have a General antibacterial, antitumor and enveloping effect.

Helps acorn diseases of the genitourinary system — increases potency and helps with enuresis in some female diseases and also in diseases of the gums and toothache.

The beneficial impact of acorns and on the digestive system, particularly in acute and chronic colitis, disorders of the stomach.


Properties of acorns

  • Acorns are rich in proteins, carbohydrates, fatty oils, sugars, tannins, starch (40%) and Taniyama.

  • Also contains the antioxidant flavonol quercetin the active substance, relieving swelling, inflammation and cramping, having diuretic properties. For people quercetin toxic, but soaking and heated, it collapses.

  • Acorns are rich in B vitamins and vitamin PP, macro-elements calcium, magnesium, potassium, phosphorus and trace elements iron, zinc, copper, manganese.

Harm acorns

As already mentioned, quercetin toxic to humans. Soaking or roasting destroys quercetin and makes the acorns edible.

It should not be used to eat the acorns falling in the first week of September — most likely it is weak the infected fruit.

Acorns are slow to digest.

Raw acorns harmful to the bladder.


The use and application of the acorn

Acorn — undeservedly forgotten and unappreciated food.

— the Indians of North America were used to boil the acorns in boiling water, dried and produced flour, which made acorn tortillas, useful for stomach;

acorns have shielding, antibacterial and antitumor properties.

— acorns help for heavy menstruation, stop bleeding;

— hemoptysis and ulcers of the lungs and chest acorns can become an alternative to traditional means;

— acorns strengthen and clean stomach (acorn tincture taken orally 3 times a day half a Cup in a month, a month later to repeat.

Preparation of infusion — 1 teaspoon of processed acorns, pour a glass of boiling water, cool and strain);

— the juice from the acorn removes weakness of the bladder, increases the potency (juice recipe from acorns — juice squeezed from green fruits is mixed with honey in the ratio 1:1, take 3 tablespoons on an empty stomach 3 times a day);

— acorns help in acute poisoning;

— . you can color your hair;

coffee from acorns is good for heart diseases, cough, bronchitis, asthma (the recipe for coffee from acorns — the fruit fry until Browning, grind and brew like coffee);

— for the treatment of herniated apply warm 25% tincture of acorns in red wine;

— for the treatment of pancreatitis, you can apply the acorn "hats". Ripe fresh acorns dry in shade, separate the caps. 1 tablespoon of hats, pour a glass of boiling water for 3 hours and strain. Take the infusion, gradually increasing the dose from 1 teaspoon up to 70 ml daily;

to treat diabetes you can take 1 teaspoon powder of dried acorns, 2 times a day an hour before Breakfast and before bedtime.

Gathering and processing acorns

Acorns are very nutritious and healthy. But it is very important to know how to collect and process.

The period of collecting acorns — end of September — beginning of October. In early September, under your chosen tree be removed and discarded already fallen acorns — they're probably sick and infected. Toxic substances can be easily removed by soaking the acorn.


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Acorns are peeled, cut into 4 pieces and pour water at room temperature. Macerate for 2 days, three times a day changing the water. Soaked acorns filled with water (twice the number of acorns), bring to a boil. After that, the acorns are crushed, spread evenly and dried at room temperature.

Dried pounded acorns or grind at the mill. Received grits or flour used for making cakes, bread. To make coffee, acorns soaked, roasted and milled.published




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