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Sweet potato leaf tea

by Dianna Leon

Sweet potato is one of the most popular roots on the Brazilian table, because in addition to being very tasty, it is a highly nutritious food. It has properties that help in the treatment of various ailments, it is rich in beta-carotene and vitamin A, which makes it an anticancer, activates the immune system, promotes cell renewal, and, believe me, it is fat-free! The root is widely used by athletes or people interested in maintaining or losing weight , as it helps satiate due to its low glycemic index, which makes the energy provided by it to be released gradually in the body, and its low caloric level. A 100 gram serving has about 90 to 100 calories.

But what few people know is that there is a part of the potato, full of nutrients and benefits for our organism, which is generally not used: the leaves, which are even more nutritious than other more used ones, such as spinach, for example . . From them we can make a powerful tea that is a holy medicine to lower the level of bad cholesterol and also serves as an anti-inflammatory.



Cholesterol is vital for the proper functioning of our body and is divided into two types: the good (HDL) and the bad (LDL). However, as the popular saying goes “everything else is bad”, if the LDL level is high it can be harmful to our health, as it can deposit on the artery walls and in some cases clog them in this case by blocking blood flow and communication with the heart and brain, a person can have a heart attack that can even lead to death.

The tea of ​​sweet potato leaves , in addition to controlling the level of cholesterol is also great to deal with that annoying sore throat and terrible toothache, you just do the mouthwash with alcohol several times a day, and it is important to remember that the tea must be fresh.

Sweet Potato Leaves Tea Recipe

It’s simple! Just boil a cup of water and add a small amount of the chopped sweet potato leaves, let it stand on the fire for 10 minutes and stir well. Strain the mixture and help yourself.

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