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dosto ja ki si video Rapidly Treat Calcium And Vitamin D | How To Rapidly Treat Calcium And Vitamin D Deficiency 2019 mein ap dekhen gy k methi dane se vitamin d ki kmi kese poori hoti hai
dosto ja ki si video Rapidly Treat Calcium And Vitamin D | How To Rapidly Treat Calcium And Vitamin D Deficiency 2019 mein ap dekhen gy k methi dane se calcium ki kmi kese poori hoti hai
Based on the available evidence, fenugreek has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers. Fenugreek may also benefit cholesterol levels, lower inflammation and help with appetite control, but more
research is needed in these areas.
Other Potential Health Benefits of Fenugreek
Balance cholesterol.
Soothe upset stomach and digestive problems.
Reduce menstrual cramps.
Reduce appetite.
Reduce fat mass.
Maintain liver and kidney health.
Soothe muscle pain.
Reduce fever.
What is the herb fenugreek and what is it used for?
Fenugreek is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Fenugreek seeds smell and taste somewhat like maple syrup. Fenugreek leaves are eaten in India as a vegetable.
How do you take fenugreek?
Then, slowly increase your dose until either you smell of maple syrup or you're taking three capsules three times a day. To make fenugreek tea, place one to three teaspoons of fenugreek seeds in eight ounces (one cup) of boiling water. You can drink fenugreek tea up to three times a day
History
Fenugreek is believed to have been brought into cultivation in the Near East. It is uncertain which wild strain of the genus Trigonella gave rise to domesticated fenugreek. Charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds from the tomb of Tutankhamen.[2] Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle.[3]
In one first-century A.D. recipe, the Romans flavoured wine with fenugreek.[4] In the 1st century AD, in Galilee, it was grown as a staple food, as Josephus mentions it in his book, the Wars of the Jews.[5]
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry.[11] Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.
In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma. In Persian cuisine, fenugreek leaves are called shanbalile. They are the key ingredient and one of several greens incorporated into ghormeh sabzi and eshkeneh as common Iranian dishes.
In Georgian cuisine, a related species—Trigonella caerulea called "blue fenugreek"—is used.
In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet. Fenugreek is used in Eritrean and Ethiopian cuisine.[12] The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes.[12]
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