Guayusa is a species of tree of holly genus, native to Amazon Rainforest. One of three known caffeinated holly trees, the leaves of the guayusa tree are dried and brewed like a tea for their stimulative effects. Guayusa is used in rituals, consumed in parties, festivals and as a social drink. It is used in the preparation of artisanal alcoholic drinks. Here Winnie Martin, Food.news, reflects on guayusa as a South American superfood packed with anti-diabetes and disease-fighting benefits:
“The guayusa (Ilex guayusa) is native to the South American countries of Bolivia, Colombia, Ecuador, Peru and Venezuela. Its name comes from the term “guayusa,” the herb’s name in the Kichwa dialect – one of many in the Quechua language group spoken by indigenous South American peoples. Pouches of guayusa leaves were among the items found in the Niño Korin tomb in Bolivia, believed to be owned by a traditional healer from a pre-Incan culture.
Guayusa’s beneficial properties have been recorded in history. Jesuit Juan Lorenzo Lucero described how the Jivaroan peoples of Ecuador used the herb in an August 1683 letter to the Viceroy of Peru. The priest wrote: “To maintain themselves at their best, [the Jivaroan peoples] were accustomed to drinking a decoction of an herb called guayusa … several times daily.” He added that drinking the guayusa concoction also helped Jivaroan warriors to remain alert while guarding their settlements.
Father Pablo Maroni later wrote in 1738 how he and his fellow missionaries used guayusa to relieve their stomach problems: “Our missionaries frequently use for this ailment the leaves of a plant called guayusa. With the decoction of these leaves taken daily with lemon or orange juice, the stomach is benefited.”
Anthropologist Charles Dolby Tyler wrote in 1894 that the Záparo people of Ecuador who live along the Napo River drank guayusa leaf tea every morning to rid the stomach of undigested food through vomiting. Males in the Jivaroan Achuar community follow a similar practice of drinking guayusa leaf tea (which they call “wayus”) before sunrise and inducing vomiting to provide a stimulating effect.”
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Read More … Article Source: https://www.food.news/2021-03-06-awaken-your-senses-with-the-guayusa-herb.html
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