How to eat saffron best? What are the benefits of drinking saffron tea? Can saffron soak wine cure gout?

Saffron, also known as saffron, is a valuable traditional tonic. There are many uses of saffron and its efficacy is very comprehensive. So how to eat saffron best? What are the benefits of drinking saffron tea? Can saffron soak wine cure gout?

Saffron bubble wine can't cure gout.

It can't be cured. The idea of saffron soaking wine to treat gout is not reliable. Gout is a recurrent inflammatory disease caused by the increase of uric acid in the blood caused by excessive production or poor excretion of uric acid and the deposition of uric acid crystals in the joints.

Traditional Chinese medicine believes that gout is caused by wind, cold and dampness, and then heat causes pain for a long time. Saffron has the effect of promoting blood circulation and removing blood stasis, dispelling blood stasis and removing arthralgia. At present, there is no medical research or authority to certify that the ingredients in saffron are effective in the treatment of gout, so gout patients should be cautious in using saffron wine to treat gout.

People with gout cannot drink saffron wine. Patients with gout are not suitable for drinking, and drinking is one of the important reasons for the attack of gout, because alcohol needs a lot of water when it is metabolized, which increases the blood concentration, directly causes the increase of the concentration of serum uric acid in the body, and promotes the formation of inflammation. And alcohol in alcohol can also promote purine decomposition, directly increase serum uric acid.

What are the advantages of drinking saffron tea

1. The efficacy and effect of anti-mental disorder: anti-depression, anti-anxiety, obsessive-compulsive disorder and so on.

two。 Efficacy and effect of premenstrual syndrome (PMS).

3. Efficacy and effect of treating neurodegenerative diseases: Parkinson's disease, Alzheimer's disease.

4. Efficacy and effect in the treatment of cerebrovascular diseases: cerebral infarction, cerebral ischemia-reperfusion injury, brain trauma.

5. The efficacy and effect of improving learning and memory impairment: learning and memory impairment caused by chemicals, learning and memory impairment caused by aging, vascular dementia.

6. Efficacy and effect in the treatment of cardiovascular disease: myocardial ischemia, myocardial ischemia-reperfusion injury, myocardial hypertrophy.

7. The efficacy and effect of anti-atherosclerosis: treating atherosclerosis, improving endothelial cell dysfunction, antioxidation, reducing the accumulation of cholesterol esters in macrophages, anti-thrombus.

8. The efficacy and effect of regulating blood lipid.

9. The efficacy and effect of anti-diabetes: improving insulin resistance and lowering blood sugar.

10. Long-term use of saffron tea also has the effects of lowering blood pressure, antibacterial, anti-inflammatory and analgesic, anti-cancer, anti-oxidation, whitening, anti-pulmonary fibrosis, anti-renal fibrosis and treating gastric ulcer, retinopathy, fatty liver, epilepsy, convulsion and so on.

Third, how to eat saffron works best

We recommend drinking it directly with saffron. The way to drink saffron in water is to use 5-10 saffron at a time, continue water for about 3 times, and then eat with filaments, you can add the right amount of honey to increase the taste. Saffron water is the most simple and convenient use, eat silk, adhere to use, this effect is the best.

The way to drink saffron in water:

Soak about 200 milliliters of saffron filaments with 5 to 10 roots each time, add water for about 3 times and then eat with filaments. There are no special requirements for tea cups for saffron soaking water, just ordinary cups.

If it is the first time to use saffron bubble water to drink, you can appropriately reduce the amount of saffron. If you are used to drinking saffron tea, you can gradually increase the amount of saffron.

Saffron has a special fragrance, the taste is relatively light after soaking in water, you can add honey to increase the taste.