Rose Hip Benefit...A Versatile Culinary Berry With Anti-Inflammatory Properties.
The Rose hip benefit?
Rosehip Berries could provide new ways of tackling a whole range of inflammatory
diseases such as
- Rheumatoid Arthritis
- Crohn's Disease (inflammatory bowel disorder)
A and D, and antioxidant flavonoids. Lets not forget
content. It is very high indeed..in fact it is one of the richest plant sources of vitamin C.
What's that got to do with rose hip benefit? Well the people in Denmark did a trial run and showed that a herbal remedy Litozin, made up from ground-up seeds and shells from rosehips reduced pain caused by osteoporosis.
The Danes did another study involving 26 people (not a lot, I know) and Litozin was found to alleviate the symptoms of Crohn's disease.
How does Litozin work? Well the anti-inflammatory agent in Litozin is thought to prevent white blood cells (which fuel inflammation) moving to the sites of tissue damage.
Do you realise the
dangers of inflammation?
Acute is ok. Chronic is BAD!
Rosehip seed oil (mostly produced in Chile) is a pressed seed oil and is high in essential fatty acids such as Omega 3. It has a dramatic effect on hair, body and skin (also helping with sunburn).
Rosehip oil has been used for
centuries in South America for its effective moisturising qualities. This essential oil replenishes dry and damaged skin and naturally promotes elasticity and firmness.
It is rather unique in vegetable oils. Why? Well because it contains retinol (Vitamin A).
Dizzy, Headaches? Rosehip can deal with that. It also has the ability to prevent urinary bladder infections.
It has tons of culinary uses too...Rose hips are used for the creation of herbal tea, jam, jelly, syrup, beverages, pies, bread and marmalade, amongst others.
I fondly remember having rosehip syrup as a child whenever I was unwell...it tasted great! A teaspoon was never enough.
In fact...would you like an age old recipe to make your own rosehip syrup?
Recipe For Home Made Rosehip Syrup
Recipe For Rosehip Syrup
These were the actual directions given by the Ministry of Food during the Second World War for 2 pounds (900gm) of hips.
Boil 3 pints (1.7 litres) of boiling water.
Mince hips in a course mincer (food processor) and put immediately into the boiling water.
Bring to boil and then place aside for 15 minutes.
Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through.
Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes.
Pour back into the jelly bag and allow to drip.
To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.
Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 (560gm) of sugar and boil for a further 5 minutes.
Pour into hot sterile bottles and seal at once.
If corks are used these should have been boiled for hour just previously and after insertion coated with melted paraffin wax.
It is advisable to use small bottles as the syrup will not keep for more than a week or two once the bottle is opened.
Store in a dark cupboard.
Source: The Hedgerow Harvest, MoF, 1943
The resulting syrup can be used as a flavouring for milk puddings, ice-cream or almost any sweet, or diluted as a drink.
So as you can see with the rose hip benefit...this is an amazing versatile berry with great anti-inflammatory properties. Well I'm off now to make myself some rose hip syrup
and re-live some childhood memories!
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