Dea/ November 8, 2021/ Miscellaneous/ 0 comments

One of the most useful foods this season is quince and please do not neglect it because of its astringent taste. However, if you do not like its fresh consumption, there is an option to consume it as an interesting Bulgarian dessert – baked.

But where does quince come from? It was brought to Europe from Asia and quickly and easily adapts to the climate here, so it does not need to be treated with any preparations, which in fact only increases its value. Quince is a real bomb of vitamins and a bunch of nutrients – contains provitamin A, vitamins C, E, B1, B6 and PP. It is one of the fruits with the highest content of pectin, it is also rich in potassium, calcium, magnesium, iron, as well as essential organic acids and essential oils. The combination of a large amount of ascorbic acid (vitamin C) and pectin makes quince an excellent adsorbent.

With it you can cleanse your body of heavy metals and various toxins.

It has a proven effect for the prevention of atherosclerosis, thrombosis and other vascular problems. Due to their high fiber content, quinces are a good choice for those who want to lose weight and maintain a lasting result.

Freshly squeezed juice of well-ripened quinces is known for its anti-inflammatory action, it is also used against anemia. Our grandmothers used it to improve the appetite of naughty children, against insomnia and general fatigue.

Quince leaf tea is recommended to control dull asthma.

A cough extract can be prepared from the core of the fruit by adding crushed walnuts together with the shells during cooking.

Quince seeds are rich in minerals, contain vitamin B 17, which in large doses can be toxic, so be careful! As we know medicine or poison – it’s all a matter of dose.

The same results can be achieved with apple and pear seeds.

Quince can last a long time detached from the tree / all winter /, but it must be stored properly. The ripening quinces indoors bring a delicate aroma to the storage rooms and a very fresh mood on cold winter days.

There are two types of quinces, one is juicier, the other more astringent. Thus, for direct consumption are more suitable juicy, and from the others we can prepare smoothies and fragrant tea.

However, you should keep in mind that due to the presence of tannins, quince has a burning effect. Therefore, it is more suitable for people with easily irritated colon. In people with constipation problem it is better to avoid.

That is why in the recipes of the healer Petar Dimkov he recommends combining quince with honey. According to his observations, freshly squeezed quince juice helps against inflammation of the oral cavity and stubborn superficial wounds. Dimkov also advises taking a cold quince extract, using the seed parts to stop coughing and for general strengthening.

This is a proven and healthy method that we can take advantage of.

In diabetes, for example, it is recommended to cut the quince into large pieces and boil it until soft in a little water without sugar, but with added cloves and cinnamon. Diabetics to drink this water and will feel very well, says our folk medicine.

The recipe for cough is as follows:

more juicy quince is grated or mashed, adding lemon juice, honey and cinnamon. The middle of 5-6 quinces – together with the seeds, stay soaked in a glass of water (spring or purified) and leave for 3-4 hours at room temperature. It is taken in small portions during the day to stop a persistent cough. The seeds must remain intact because the poisonous substance glucoside is released during their crushing. Nature has invested it to protect the carrier of new life – the seed – from pests. In its natural environment, a new quince can sprout from it.

Properly stored, quince can delight us fresh even at the Christmas table. However, most people prefer to consume it when it has undergone heat treatment. Due to the high content of pectin, which is well known for its gelling properties, the main application of quince is in making various types of jams, jams and marmalades, but dried fruits are also a wonderful basis for making oshaf, which is more beneficial to health, because there is no added sugar.

Naturally ripened under the golden autumn rays of the sun, quinces are a useful antioxidant and immunostimulant for good health during the coming cold months, advises Dr. Lyudmila Emilova.

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