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Many women add bay leaves to food, especially to red meat and poultry, not knowing the reason why they add them, and when you ask them, they say: To give the dish a smell and taste.
Adding bay leaves to meat converts triglycerides into monolipids.
To test this, cut the chicken in half and cook each half in a pan. Put a bay leaf in one pan and leave the other one without the bay leaf and after cooking write down the amount of fat in both pans.
If you have bay leaves, you don’t need to go to the pharmacy, because recent scientific research has shown that bay leaves have many benefits.
- They help to get rid of many health problems and dangerous diseases.
- They treat digestive disorders, help get rid of flatulence, heartburn, acidity and constipation.
- By drinking warm laurel tea, you regulate the motility of the intestines.
- In addition to lowering blood sugar levels, they are also an antioxidant.
- They allow the body to produce insulin by adding it to food or drinking it as tea for a month.
- They eliminate harmful cholesterol and rid the body of triglycerides.
- They are very useful for treating colds, flu and strong coughs, as they are a rich source of vitamin C.
- You can boil the leaves and inhale the steam to get rid of phlegm and reduce the severity of your cough.
- Bay leaves protect against heart attack and stroke, because they contain compounds that protect the heart and blood vessels.
- They are rich in acids such as caffeic acid, quercetin, eigenol and parthenolide, substances that prevent the formation of cancer cells in the body.
- They eliminate insomnia and stress if taken before bedtime and help with relaxation and peaceful sleep.
- Drinking a cup of boiled bay leaves twice a day dissolves kidney stones and cures infections.
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