Surprisingly Medicinal Eggplant Water
Eggplant is a very unique vegetable, and not only for its many different uses in the kitchen. Its surprisingly medicinal eggplant water, and high concentration of nutrients, make it a really important vegetable for our health.
It’s interesting to note that for a long time people avoided eating eggplant because its dark color led them to think it was toxic. Eventually, however, it began to be added to the diets of many different cultures around the world. They found that not only was the eggplant not toxic, it was actually healthy and easy to grow in most environments.
Eggplant isn’t limited to just being an ingredient in various recipes. Its very high content of antioxidants and powerful chlorogenic acid mean that eating eggplant could also help control high cholesterol levels. In addition to that it can help to fight the effects of free radicals, and help you lose weight.
Most people still haven’t realized how good medicinal eggplant water can be for your health. That’s why in today’s article we want to cover its many medicinal uses in detail, and these can benefit you on a regular basis. Some of them will certainly surprise you!
Medicinal eggplant water to lower your cholesterol
While controlling your cholesterol usually requires the help of a doctor, there are some natural alternatives that can help to reduce it, including eggplant water.
The compound we mentioned earlier, chlorogenic acid, is what provides you with the benefits in this case. What it does is to promote the removal of harmful lipids from your bloodstream.
Medicinal eggplant water also contains flavonoids that can prevent other heart problems related to high cholesterol.
See also: 8 infusions to lower cholesterol
The same chlorogenic acid we discussed above also has anti-inflammatory and antibiotic properties that treat a variety of ailments, including rheumatism and arthritis.
People who suffer from these conditions can drink medicinal eggplant water every day to improve their quality of life.
One of the main reasons medicinal eggplant water is so popular when it comes to weight loss is that it’s a powerful diuretic, helping to remove excess fluid from the body. Fluid retention is frequently the reason why you might suddenly look much heavier than normal.
We recommend reading: Fight fluid retention in a week
Eliminate abdominal fat
Part of the benefits are explained by eggplant’s diuretic and cleansing properties that help eliminate waste from the body, promoting weight loss.
Medicinal eggplant water also keeps your liver and gallbladder functioning normally, both of which play an important role in regulating your metabolism.
Women who want to lose weight around the abdomen, or simply lose weight in general, can add medicinal eggplant water to their daily diet and exercise plan.
How do you make medicinal eggplant water?
- 1 medium eggplant
- 1 liter of water
- The juice from half a lemon
- Firstly, wash the eggplant well and cut it into small pieces. Then bring the liter of water to a boil and carefully add the eggplant.
- Reduce the heat and allow it to simmer for 25 minutes until the eggplant has softened. After that, remove it from the heat and let it stand for at least an hour.
- Strain the liquid and discard the leftover pieces of eggplant.
- Finally, add the lemon juice and stir well to ensure it’s completely mixed. Store the medicinal eggplant water in a dark jar.
Note: the water that you cook eggplant in can have a slightly bitter or unpleasant taste. To avoid this, before you boil the eggplant you can toss it in a bowl with a little rock salt.
After a little time has passed the salt will take on a dark coloration, which is what gives eggplant that bitter flavor.
Finally, wash the eggplant thoroughly to remove all traces of salt before following the recipe we provided above.
How should you consume it?
You can drink eggplant water a few times throughout the day. Have your first cup before breakfast, a second after lunch, another around mid afternoon, and the last before your dinner.
Try this treatment for seven days in a row, once or twice a month.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Sadilova E, Stintzing FC, Carle R., “Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts”, Z Naturforsch C. 2006 Jul-Aug;61(7-8):527-35.
- Jing P et al., “Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines”, Food Chem. 2015 Apr 1;172:183-9.
- Das S et al., “Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)”, Food Funct. 2011 Jul;2(7):395-9.