Garden rhubarb knew the era of popularity, and the era of oblivion. In the middle of the last century it was extremely popular with gardeners and gardeners, as it produced delicious homemade preparations. Numerous pies and compotes with rhubarb, jellies on its basis, and even cherry jam - a legacy of Soviet cuisine and a sign of the times when it was not possible to buy normal fruits at any time of the year. "Spoiled the reputation" of the plant information that it can provoke gout. However, not everything is so categorical, and if you like the rhubarb, you can benefit from its use, according to the Internet edition for girls and women from 14 to 35 years old Pannochka. net Useful properties of rhubarb The raven is a source of oxalic acid. This plant product improves digestion with reduced acidity of gastric juice. It positively affects the rate of assimilation of conditionally "heavy" protein dishes, and is sometimes included in the diet of people with a low acidity of gastric juice, but without concomitant diseases.

Oxalic acid in foods positively affects the "alkalization" of the body, and is sometimes recommended to perennial vegetarians in order to restore the natural pH balance of the internal environment.

Rhubarb is rich in vitamin C, a strong natural antioxidant. It promotes not only strengthening of immunity, but also acceleration of regenerative processes in skin cells. In addition to vitamin C, the petioles of the rhubarb contain rutin, this combination contributes to the excellent assimilation of both vitamins, and provides a strong overall restorative effect of rhubarb to the body. The plant is also rich in magnesium and potassium, these trace elements contribute to the preservation of the health of the nervous system, regular replenishment of their deficiency allows to increase the reaction speed, and also to improve the recovery of muscles after physical exertion.

In folk medicine petioles of rhubarb "appointed" all patients with pneumonia, bronchitis and chronic forms of diseases of the upper respiratory tract.

Sometimes for sanation of the oral cavity and nasopharynx it was advised to breathe 20-30 minutes over a steam of rhubarb stalks boiled in unsalted water. Steam provides a softening effect, and the active components of the plant are decontaminated.

Used rhubarb and in "home" cosmetology. Milled in a slurry of petioles, mixed in a ratio of 1 to 1 with parsley garden was used as a bleaching mask, including for whitening freckles. Kashitsu put on the skin for 10-12 minutes, rinse with warm water and apply moisturizing cream.

Bath with a decoction of rhubarb (200 g of petioles per 1 liter of water, cook for 20 minutes, drain) was considered useful for boils, oily skin of the back and shoulders, pustular rashes on the body.

The use of rhubarb in food, according to some sources, has a beneficial effect on the state of the vessels. It is often said that along with other greenery, rhubarb is able to prevent the risk of heart attacks and strokes, to improve the condition of people with coronary heart disease.

A mixture of rhubarb and nettle juice, dioecious, is recommended as a fortifying vitamin product. Juices interfere in the proportion of 2 parts of nettle to 1 part of rhubarb and drink on a tablespoon before eating.

Use a decoction of rhubarb and to strengthen the hair. To do this, take 1 kg of vegetable raw materials for 2 liters of water, boil, then turn the rhubarb into gruel, mix it with burdock oil, and rub into the roots of the hair for 20-30 minutes. The mask is covered with a waterproof cap and a normal woolen cap, washed off with a natural soft shampoo. Carry out the procedure is recommended and with oily seborrhea of ??the scalp, hair loss.

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