CCCFT TEA FOR DIGESTION

IMG_5311Cumin, Coriander, Cardamom, Fennel, Turmeric Tea, has many benefits. 

We all need help with digestion from time to time.

If you have trouble with gas, bloating, constipation, or other symptoms of indigestion, drink CCCFT tea.

This tea can be taken when you feel your digestive tract is out of balance.

In fact, I recommend drinking a cup of this tea almost everyday to keep your digestive tract in balance, because:

CCCFT tea helps clear your digestive system of toxins to set up a healthier and more balanced environment for nutrients from food to be absorbed. Also, CCCFT helps with on time bowel movements. And, there are many more health benefits listed below.

CCCFT Tea Recipe:  

Mix 1/2 teaspoon ground cumin, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground coriander, 1/2 teaspoon ground fennel, 1/4 teaspoon ground turmeric and add 16 ounces of hot water. Let steep a bit and then sip this all day long.  You could put the tea into a thermos to keep it warm.

I recommend that you buy bulk ground spices and mix a batch. For example, mix 1/2 cup cumin, cardamom, coriander, fennel and 1/4 cup turmeric and place in mason jar.  Take about 2 teaspoons of this mixture in about 16 ounces hot water.

Exact amounts are not necessary. You could dilute the tea with more hot water to your taste. Stir and let most of the spices settle to the bottom. You can discard the spices at the bottom after you drink the tea.

Add a 1/2 teaspoon of ghee to help lubricate your digestive tract.  Also, your lips will benefit from absorption of some of this oil, especially in winter.

Each ingredient has powerful health benefits.

Cumin:

Cumin helps with digestion, and is known as one of the most effective digestive spices.  The compound Thymol is present in cumin, and it stimulates the pancreas to secrete digestive enzymes  to aid in digestion. Cumin eliminates gas, and destroys toxins in the stomach and the intestines. Cumin is a mild laxative, and is anti-inflammatory.  Cumin fuels Agni (digestive fire) needed to metabolize food, and to efficiently absorb minerals in the intestines while, at the same time, burning off waste products.

Coriander:

Coriander promotes optimum function of the liver, and protects against urinary tract infections.  Coriander has properties that lower blood sugar by stimulating the secretion of insulin.  It raises good cholesterol and lowers bad cholesterol. Also, this spice has anti-fungal effects.

Cardamom:

Cardamom reduces bloating and intestinal gas.  Cardamom is an expectorant for respiratory problems.  It has been found to destroy cancer cells in the colon.  Cardamom lowers blood pressure in patients who have hypertension.  Cardamom improves digestion by igniting Agni (digestive fire) needed to properly metabolize food.  If seeds are eaten after the meal, it freshens the breath.

Fennel:

Fennel helps remove toxins from the body, and is used for treating indigestion and constipation. A variety of antioxidants, vitamins, minerals and dietary fibers are found in fennel. The fibers found in fennel remove toxins from the intestines and bind to bile salts, which  leads to lowering bad cholesterol. In addition, the fiber from fennel helps safeguard the colon mucus membrane from cancer.

Turmeric:

Turmeric, a member of the ginger family, is anti-septic, anti-bacterial, anti-flatulent, and a decongestant.  Turmeric has strong anti-inflammatory qualities, reducing pain due to arthritis and other inflammatory issues, for example, pain from muscle strain for athletes.  Turmeric helps regulate blood sugar for diabetics. Many studies have been preformed showing that turmeric protects against cancer.

Ghee:

Ghee is known to carry and distribute the medicinal properties of herbs and spices into tissues, and help absorb and assimilate nutrients.  Ghee also prompts the liver to manufacture fat soluble vitamins A, D, E, and K. Ghee improves digestion by lubricating the entire digestive system. Ghee goes further to lubricate connective tissues and increase flexibility in joints.

Ghee is clarified butter.  To make ghee, butter is heated until milk solids and salts come to the surface and removed, which leaves pure oil.  This oil is wonderful to cook with because it can withstand high temperatures.  It is delicious when added to almost anything.  Use it in place of butter on vegetables, rice, or desserts.

I BEGIN NOW TO ENJOY A CUP OF CCCFT TEA ALMOST EVERYDAY 

 

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