Elderberries Boost Night Vision and More
By Susannah Singer | July 29, 2008
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The elderberry is a dark purple or blue berry growing on the elderberry bush or elder tree. It is found across Europe and North America where temperate climates make it thrive. Often found along steams or roadways, the hardy plant is in no danger of extinction
The hardy nature of the elderberry is seen in the fact that some live to be 80 to 100 years old! The American elder, slightly sweeter than the European elder, grows most anywhere east of the Rockies. The European Elder however, is the one most often used in extracts and syrups. They produce a white flower in the spring and clusters of dark blue berries in the late summer.
For centuries, elderberries have been used in folk medicine for a variety of ills, including arthritis, asthma, constipation, and as a cure for the common cold. In 400 B.C., Hippocrates referred to the elderberry as his “medicine chest.”
Elderberries are a rich source of vitamin C and potassium, and have shown to be effective in strengthening the immune system.
Elderberries also reduce the risk of atherosclerosis by keeping platelets from adhering to the blood vessel walls. This reduces risks caused by bad cholesterol. But perhaps its most famous benefit is providing the body with anthocyanins. These are antioxidants that protect the body cells from damage caused by stress, poor diet, or environmental toxins.
We all have heard that carrots help us see better. Elderberries actually help us see better at night. They aid the body in producing rhodopsin, or visual purple, a substance in the rods of the retina that aid in seeing in reduced light.
The white flowers of the elderberry bush may be pressed into tonics, lightly battered and fried into fritters, or stirred into muffin or sponge cake mix for a light, sweet flavor. Elderberry may be purchased either as a juice or juice ingredient, and as a dietary supplement. Suggested dosage is 400 mg of a 6 percent anthocyanin extract daily.
Elderberries are only good cooked. First, they have a bitter flavor alone and are often either sweetened or cooked with pears or apples to naturally sweeten them. Second, the berries contain toxins that are removed when they are cooked. But once cooked, elderberries are used for pies, jams, syrups, extracts, and for garnishing, dying, or flavoring other food.
The red-berried elder contains toxins and is best avoided. Stick with blue, black, or dark purple elderberries, and leave the reds alone. And remember, the leaves, twigs, stems, roots, and unripe berries of all elderberry plants are not edible, and contain toxins that can make a person quite sick.
Topics: Nutrition |
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