Rhubarb is a vegetable, but it is cooked like a fruit. Only the stem of the rhubarb is edible, the leaves and root of the rhubarb are considered poisonous. But the stem has a delicate sour taste and generally requires the addition of sugar, although too much sugar obscures the taste of rhubarb. Rhubarb is usually cooked in sugar syrup, candied ginger syrup and red currant jelly. At the same time, it releases a large amount of juice and, therefore, hardly requires water.
Rhubarb is a genus of buckwheat plants, which has about fifty species. The birthplace of garden rhubarb is the center of China, where it has been cultivated since time immemorial: rhubarb has been described in herbalists for 27 centuries before Christ!
Young leaves of rhubarb and thick, long (20-40 cm or more) juicy petioles are consumed. They have a pleasant refreshing sour taste, due to the content of malic and citric acids (1.58-2.6%). Petioles are also rich in carbohydrates (2.23%), vitamins C, B, PP, carotene, pectin and salts of potassium, phosphorus and magnesium. The use of rhubarb has a beneficial effect on the functioning of the kidneys and intestines, and improves the assimilation of food. It is often used as a laxative (in large quantities), with anemia and tuberculosis. Eating rhubarb in small quantities is useful for people who have low acidity. It is often used as a choleretic agent.
The roots are a very valuable medicinal raw material. Studies have shown that rhubarb has many useful properties. But in addition to the positive effect on the gastrointestinal tract, this plant helps the heart and lungs. Apply rhubarb in the form of tincture, syrup, extract. Rhubarb rhizomes contain tannins.
The active substances of rhubarb rhizome, the antraglucosides, provide rhine and chrysophanic acid during decomposition, which determine the laxative effect of this plant. For therapeutic purposes, root and rhizome rhizome medications are used. Due to the fact that the latter contain two groups of glycosides, the drug acts in two ways: in small doses as an astringent, and in large doses as a laxative. Rhubarb as a laxative is prescribed for constipation, intestinal atony, gas accumulation.
The effect occurs 8 to 10 hours after ingestion of powder, infusion or rhubarb juice. However, older people with a tendency to hemorrhoids and bleeding should not take it. In addition, prolonged use of rhubarb is addictive and weakens the effectiveness of the drug. Therefore, in case of chronic constipation, it is advisable to alternate rhubarb with other laxatives, for example, sea buckthorn, hay or snowstorm. As a laxative, rhubarb is prescribed as a powder at a dose of 0.5 to 2 g per night, in the form of an infusion - 0.5 cups and in the form of juice - 1 to 2 cups.
In doses of a powder of 0.2 - 0.8 g, rhubarb is used as an antidiarrheal, in doses of 0.1 - 0.5 g - as choleretic. In the same doses, rhubarb helps as a tonic for anemia and tuberculosis. With these diseases, in addition to a vitamin remedy, you can use half a cup of rhubarb juice 3 times a day.
The high content of oxalic acid in rhubarb represents a serious danger for children, since 2 to 4 g of this acid cause serious poisoning. Therefore, rhubarb is used very carefully in pediatrics. Rhubarb contains many organic acids that contribute to the formation of stones in the urine, gallbladder and kidneys. Therefore, with gallstones and urolithiasis, this plant in the diet should be discarded. In addition, it cannot be consumed by those who suffer from gastritis with high acidity and pancreatitis.
But with low acidity, this rhubarb product can play an important role in normalizing the functioning of the digestive tract. In addition, rhubarb dilutes the blood. Therefore, it is not recommended to use it for bleeding of various etiologies and hemorrhoids. And in large doses, this plant is contraindicated with a tendency to diarrhea, acute appendicitis, cholecystitis, diabetes mellitus, gout and rheumatism. Also, do not eat pregnant women in large quantities.
