Than cherry is useful?
ordinary contain nearly 39% of fat oil with iodic number In seeds of cherry higher, than other representatives have sorts Cerasus. Often at technical processing of waste - after receiving, for example, liqueur, - “stones“ (seeds) are used for extraction of oil. Zheltovato - red, heavy and dense wood of cherry is valuable raw materials for production of rather small joiner`s and even turning products, and the cherry gum emitted at a gummoza was used when finishing fabrics earlier.
The pulp of fruits of ordinary cherry contains more than 5% of glucose (at least, not less than 3,8% - at different grades these figures can vary), nearly 1% of sucrose, more than 4% of fructose. At the same time the increased content of acids (at a grade “Ideal“, for example) as if hides sweet taste of fruits. Lemon (to 2,1%) and apple acids, carotene, vitamins C and RR, tannins and pectins, high content of folic acid (daily need of the person for it about 1 mg) do cherry by almost irreplaceable food product. And if fruits remain to ripen on trees “superfluous“ few weeks at a sunny weather, the content of folic acid increases in 10 and even by 100 times!.
Similar “behavior“ of folic acid, irreplaceable for the person, is observed in the course of maturing and at raspberry. Let`s remind that folic acid (water-soluble vitamin from group B) as a coenzyme takes part in reactions of synthesis of nitrogenous connections, in the course of blood formation; contains mainly in a liver, kidneys, yeast and salad vegetables. Shortage of folic acid leads to an anemia and other diseases.
Concerning other vitamins it is necessary to remember that the coloring of pulp of fruits is more dark, the substances with P - vitamin activity contain in it more.
The fact that cherry is rich with benzopyrones does it even more valuable. It is known that benzopyrones play a large role in normalization of processes of fibrillation - reduce excess coagulability and prevent developing of blood clots and consequently, serve as prevention of a number of diseases, including heart attacks, strokes which can arise from - for obstruction by blood clots of the major blood arteries or small blood vessels.
It is interesting that in fruits of cherry there is a lot of copper (nearly 12 mg on 1 kg of fruits), potassium, magnesium and iron. All of us know since the childhood that it is necessary to eat apples because in them gland is a lot of, and so: in pulp of cherry fruits of iron it is more, than in apples!
It must be kept in mind what contains in stones of cherry amigdalin , and influence of high doses of a glycoside of an amigdalin is shown by severe pains in heart and a stomach if tinctures on the whole fruits of cherry are applied, without removal of stones (when pass considerable doses of an amigdalin into alcohol), or other food prepared similarly. The pulp of fresh cherries can sometimes gain bitterish smack “thanks to“ this substance.
Poisonings are not observed at the use in food welded with stones products - jam and compotes. The matter is that the amigdalaza at high temperatures loses the activity, and amigdalin is not split on components, including on glucose and terrible poison - hydrocianic acid.
Attention! Hydrocianic acid is extremely life-threatening! Remember it!
Actually, amigdalin it is dangerous only in the presence of amigdalaza enzyme , it is very dangerous, especially to a detskogoorganizm. Amigdalin is present at small amounts in pulp, but as there is no amigdalaz, the glycoside becomes medicine and helps to cure heart diseases, and also stomach ulcer and a duodenum.
Thus, at observance of reasonable methods of preparation cherry is capable to improve appetite, helping to digest proteins and fats, being applied at many zheludochno - intestinal diseases. Besides, the pulp of cherry is useful at feverish states and an anemia (thanks to folic acid); the pulp and juice show light laxatives and antiseptic properties.
In traditional medicine juice is widely applied as expectorant cure for bronchitis and even to bronchial asthma; juice and pulp use for a long time as a febrifuge (first of all thanks to contents in pulp of salycylates, similar to acetilsalicylic acid), and also at epilepsy, arthritis and other diseases. The calming and anticonvulsive effect of water infusions from cherry fruits, most likely, is connected with rather high content of magnesium in pulp.
The stone of cherries can be not thrown out - traditional medicine successfully treats with their help a pochechnokamenny illness and gout. Svezhesorvanny leaves of cherry can be used at bleedings from a nose and at jaundice, and roots (young backs) - at stomach ulcer and a duodenum, a diarrhea and lack of appetite, colitis and an atoniya of intestines. Branches are used as astringent at zheludochno - intestinal frustration (however, almost any herbal tea if to add a cherry branch to it, becomes just more tasty).
Fruit stems can be kept and dried too: they serve as a good diuretic at diseases of kidneys and a bladder, at hypostases and an urolithic illness, and as astringent - at ponosa, dysentery. Traditional medicine uses fruit stems together with leaves even at nasal and excessive (plentiful) menstrual bleedings as styptic means.
And young backs since evening to fill in 2 tablespoons of small cut branches in a thermos with 1 - 2 glasses of boiled water. Next morning to filter; it is better to keep during the day infusion in a thermos. To drink on 1/3 glass 3 - 4 times a day in 20 minutes before meal. A course of treatment around two - three months.
At complex treatment of diseases of a liver - hepatitis and dyskinesia of zhelchevyvodyashchy ways, a gepatokholetsistit and Botkin`s illness, cholelithiasis, it is desirable to use fruit stems and leaves of cherry. It is the best of all to collect those leaves and fruit stems which fell down after blossoming, to wash them and to dry up to reserve for the winter; it is possible to use also fresh raw materials. It is necessary to make as simple tea - and to drink during the day. And if diabetes is followed by liver diseases, then similar drink is just necessary.
By the way, about hundred years ago from Ukraine in large numbers took out cherry fruit stems to drugstores of Germany, Switzerland and other countries. It was, one may say, the valuable export product.
Pulp of cherry fruits can be used in food, perhaps, in any kind - in cheese, dried up (dried), tinned. From cherry cook various drinks - compotes, kissels, a fruit drink and tinctures - and also syrups and jam, fruit jelly and jam. Leaves of cherry add at a fermentation or pickling of vegetables - first of all, when pickling cucumbers.
And finishes a sketch series of recipes...
vermicelli Casserole with cherry
Three glasses of cherry, two glasses of vermicelli, 2 tablespoons of sugar, 2 tablespoons of butter, a half-glass of milk, 2 tablespoons of sour cream, 1 egg, salt.
Fruits of cherry to wash out, remove stones, to sugar. To cook vermicelli in slightly added some salt water to semi-readiness, to add milk, oil and still salt (to taste), to cool, mix with the shaken-up egg. In the form which is plentifully oiled to lay out layers vermicelli, cherry and again vermicelli, to fill in with sour cream, to bake in an oven.
cherry rice Soup
Three glasses of cherry, half-glass of sour cream, pure liter, 3 - 5 spoons of rice, salt, 2 tablespoons of sugar.
Fruits to wash out, remove stones, to fill in with water of a stone and to cook 10 - 15 minutes, then to filter. In broth to fill sugar, salt, rice, to cook to readiness of rice. To add pulp of cherry and to bring once again to boiling. To give with sour cream, without stirring - or stirring, it as to you is pleasant more. Shcherbet`s
Glass of cherry juice, 2 glasses of water and 1 kg of sugar.
Juice should be mixed with water and sugar, to cook on weak fire before sugar dissolution, and then on strong - before syrup solidification. It is simple to define the necessary moment: if to drip syrup in a glass with water, syrup does not disperse, the drop “is not dismissed“. Having cleaned from fire, to continue to stir slowly with a wooden spoon, so far the water-ice cools down, changing color and continuing to get denser. The product is ready - the water-ice can be displayed in glasswares or at once to use for designated purpose.
Enjoy cherry - a tasty and useful gift of the nature!