Apricot and I. How to become the long-liver?
Early morning. The glass with tea is set aside aside. I write at an open balcony - it is heard a cuckoo. Flower aroma floats as if the boat - the invisible being - nearby on a window sill, in a small jug with water, bent a branch blossoming apricots … Or the blossoming apricot?
Apricot ordinary (Armeniaca vulgaris Lam.) . Tree (sometimes bush) families of rozotsvetny or pink (Rosaceae). Leaves yaytsevidno - roundish, next. Flowers oboyepoly, with five white or pinkish petals, are located odinochno (more rare - on two flowers) in bosoms of leaves. The apricot in April - May blossoms.
For four millennia B.C., apparently, at the Chinese empress Yu, seeds of an apricot were used in ancient China as a sedative at a severe cough, bronchitis, fruits were eaten.
As the apricot homeland, on researches of the academician N. I. Vavilov, it is necessary to consider China. In a wild state the apricot tree meets in mountains Tian - Shanya, the Himalayas, in the Caucasus. It is cultivated in many countries, in the south of the European part of Russia (in Lower Volga area it is called “yellow plum“), in Ukraine; often the apricot is landed on forest shelter belts in the southern areas of Ukraine and Russia where the name “zherdel“ happening, apparently, from Iranian “zard - Ali is distributed“ that “yellow plum“ is translated as the same.
From eight types of the sort Apricot including still Manchurian, Tibetan, a muma, black, to Anse, Siberian and David`s apricot, only an apricot ordinary was widely adopted in culture. From China it through Central Asia got to Iran and Asia Minor, and 2000 years ago from Armenia to Ancient Greece and Rome where it became known as “the Armenian apple“ (from here and the Latin name “armeniak“).
On the territory of France the apricot got from Italy only in the 15th century, however by the beginning 20 - go in France there were already 25 grades of an apricot. In the State of Virginia (USA) the apricot appeared at the end of the 17th century, and already from there was widespread in other states, especially to California. In South America the apricot both is nowadays poorly known and meets in the few gardens on the coast of Argentina, Uruguay, in the south of Brazil and in Chile. But the culture of an apricot was widely adopted in Australia (Adelaide) and Yuzhnoy to Africa.
In the Tibetan medicine ashes of fruits “to kha - bu“ (apricot) were used at diseases of lymphatic system and for strengthening of roots of hair.
In edible fruits of an apricot - abundance of the most valuable substances: inulin, carotene, silver, iron, vitamins A, B1, B2, C, mineral salts, sucrose; lemon, wine, apple and salicylic acids; minerals necessary for activity of a human body.
Nevertheless sick diabetes should not be abused fresh or dried apricots from - for the high content of sucrose.
Seeds contain 45 - 50% of fat non-drying oil, similar peach or mindalevy. But also - attention! - and substance amigdalin, one of the strongest poisons over time decaying and allocating - hydrocianic acid. From here need of careful use of seeds for the medical purposes - no more than 20 g at one time . Naturally, it is better to discuss it with the attending physician.
Apricot fruits favorably influence process of blood formation in an organism, are recommended at treatment of the atherosclerosis which is considered as one of the most mass and dangerous noninfectious diseases of the present, coronary insufficiency, some other diseases warmly - vascular system as a source of potassium and carotene which are well acquired almost by all - except for patients with the reduced function of a thyroid gland and the weakened liver.
The apricot - sukhofrukt is widely known under the name a dried apricots, a kaysa and dried apricots.
Many hostesses (and also “the owners who are separately taken“) are able to cook amazing apricot jam, jam and other delights, sweet to excessive sweetness. But we - that with you remember that the heat treatment duration is less, the more vitamins remain in a product.
… Almost legendary story that once in the mountains of Tibet there lived the tribe of long-livers is in use. At the end of short summer they prepared, drying up under sunshine, fruits of wild apricot trees (by the way, in passing eating fresh fruits) and all winter ate almost only them therefore there lived more than hundred years.
The truth it or fiction - is not so important. The legend well illustrates potential opportunities of food plants and their correct application.