Turpentine baths

APRICOT
Homeland apricot - Tien-Shan Mountains. Apricot tree usually has a height of 5-8 m, but sometimes there are trees to 17 m in height and thickness of the trunk to 60 cm from apricot leaves are heart-shaped, ovate, rounded, but with the sharp end.

Apricot Flowers solitary, large, up to 4 cm in diameter, with white and pink petals. Fruits - odnokostyanki rounded up to 3 cm in diameter, of different colors (from white to red-orange, mostly yellow), fleshy. Fetal weight of 3 to '18 Apricot Blossoms in March-April, the fruits ripen in July - August.

Apricot - heat-loving species. It grows in Central Asia, the Caucasus, Ukraine, Moldova and southern regions of Russia. There are many beautiful varieties: Komsomolets, red-cheeked, Pineapple, Homestead, etc.

Apricots are eaten fresh and dried. In the confectionery industry particularly prized fruits high in pectin, it is difficult to obtain without such popular treats like candy, candy, jam, jelly, or a tasty filling for chocolates. Apricots contain significant amounts of pectic substances. Many other nutrients stored in the sun in fetuses. They contain starch, dextrin, inulin, organic acids - malic, citric, salicylic, and tartaric.

Contain fruit and vitamin C, provitamin A, through which apricots are recommended for widespread use in food in fresh and processed form. There is in them and a lot of ash elements - potassium, sodium, calcium, magnesium, iron, phosphorus, sulfur and silicon. In the garden apricots contain up to 28% sugar, dried - up to 85%.

Apricots are consumed fresh, jam, jam, jam, candy, cook juices, wine. In addition to the apricot trees growing in the gardens, there are apricot trees growing in the wild, the Caucasus, where they climb to an altitude of 1500 m of wild apricot fruits contain up to 12% sugar, and dried in the sun, become even sweeter because the sugar content in them increases to 56%.

During the maturation of wild apricot for the local population of Central Asia and Caucasus busy season begins. The collected dried fruits, but in addition to conventional drying, apricots, and they prepare in a kind of pastes - a test that is thinly spread out flat on the hot stones.

After drying, these apricot cake rolled into a tube and transported to places of permanent storage. Sometimes, after drying the fruit is ground into powder. Drenched with boiling water, a meal will give a nice apricot sweet and sour jelly. Adding flour to this apricot jelly, get a dark fragrant dough for tortillas. Toasted bread have a high caloric value and a refreshing sour taste.

Jam is made from wild apricot forest, very fragrant and delicious. Often boils down to the local population with mutton fat, getting dark pellets, referred to here Kaurma. Kaurma has a high calorific value and easy digestibility.

Often, the fruits of wild apricot scald with boiling water before drying, ensuring that eliminate bitter taste and tenderness of cooked dried apricots. In other cases, hot water steamed dried fruits to give a soft, fragrant mass consumed in hot or baked, the dough.

Fruit tea made from wild apricot, also extremely pleasant and helpful. To do so, crushed dry fruits and fry, stirring constantly resultant powder, brewed with boiling water.

Advantages of wild apricot fruit, of course, exceed the fruits of the garden and speak for themselves.

Therapeutic use of apricots

* Apricot juice contains lots of calcium and iron, so it is very useful for young children and pregnant women. 150 g of juice meet the daily needs of people in carotene. The juice is absorbed by the body easier than fruit.

* When anemia apricots, containing a large amount of iron is very useful. 100 g of apricot fruits have an effect on the process of hematopoiesis is the same as 250 grams of fresh liver.

* Dried apricots and apricot (100-150 g per day) are very useful for pregnant women, children and elderly people as a nutritious, fortifying agent.

* Apricots are rich in potassium salts - in the fresh fruit contains 305 mg%, and dried - up to 1717 mg%, so they are extremely useful suffering from cardiovascular diseases, particularly heart failure and arrhythmias.

* The fruits of apricots are rich in phosphorus and magnesium, which are required for the body to the brain active.

* For normal neuromuscular excitability need calcium, which is so much to apricot.

* Due to high content of magnesium apricots quickly and permanently remove high blood pressure. Hypertension in the season of ripening apricots recommend eating them as much as possible.

* When gastric diseases should prepare a decoction of apricot, it serves as a palliative remedy for inflammation of the mucous membranes of the gastrointestinal tract.

* The juice of apricots normalizes the acidity of the stomach and is effective in colitis, especially if the disease is accompanied by flatulence and dysbiosis.

* When the ulcers and edema hidden apricots - an excellent diuretic.
The fruits contain a large amount of potassium - 11 times greater than sodium. Take recommended apricot juice to 70-80 g 6-7 times daily between meals.
Instead of fresh juice, you can use an infusion of dried apricots: Pour 100 g of chopped dried apricots 1 liter of boiling water and infused for 6 hours in a warm place.

* Apricot gum (sinters, protruding from the trunk of the natural cracks and dry air) is used as a binder, coating, emulsifying agent.

* Seed kernels act as a good sedative for coughs, tracheitis, bronchitis, laryngitis.
For the preparation of medicinal mixtures should be split 20 grams of apricot pits, clear nucleus from the skin, dry and grind into powder. Take 3-4 times daily for 1 teaspoon of milk or tea.

WARNING!
• If you have diabetes, liver disease and a lack of thyroid function apricots are contraindicated.
• Do not eat at one time more than 20 grams of nucleoli apricots.