Kava use for anxiety and where to find what is good?!
Question: Kava use for anxiety and where to find what is good!?
I've heard that Kava use can help reduce anxiety!. Does anyone know where I might be able to find authentic Kava!? I don't want to get scammed or given poor quality product that could harm me in any way!. Thanks!Www@Answer-Health@Com
Answers:
Kava (Piper methysticum) (Piper Latin for "pepper", methysticum Greek for "intoxicating") is an ancient crop of the western Pacific!. Other names for kava include ?awa (Hawaii), 'ava (Samoa), yaqona (Fiji), and sakau (Pohnpei)!. The word kava is used to refer both to the plant and the beverage produced from its roots!. Kava is a legal intoxicant in many countries and if consumed before driving would be widely regarded as DUI!. It is a tranquilizer primarily consumed to relax without disrupting mental clarity!. Its active ingredients are called kavalactones!. In some parts of the Western World, kava extract is marketed as herbal medicine against stress, insomnia, and anxiety!.
Kava is consumed in various ways throughout the Pacific Ocean cultures of Polynesia, Vanuatu, Melanesia and some parts of Micronesia and Australia!. Traditionally it is prepared by either chewing, grinding or pounding the roots of the kava plant!. Chewing is followed by depositing into a bowl, mixing with water and straining through the cloth-like fiber of a coconut tree!. Grinding is done by hand against a cone-shaped block of dead coral; the hand forms a mortar and the coral a pestle!. The ground root/bark is combined with only a little water, as the fresh root releases moisture during grinding!. Pounding is done in a large stone with a small log!. The product is then added to cold water and consumed as quickly as possible!.
The extract is an emulsion of kavalactone droplets in starch!. The taste is slightly pungent, while the distinctive aroma depends on whether it was prepared from dry or fresh plant, and on the variety!. The colour is grey to tan to opaque greenish!.
Kava prepared as described above is much more potent than processed kava!. Chewing produces the strongest effect because it produces the finest particles!. Fresh, undried kava produces a stronger beverage than dry kava!. The strength also depends on the species and techniques of cultivation!. Many find mixing powdered kava with hot water makes the drink stronger!.
In Vanuatu, a strong kava drink is normally followed by a hot meal or tea!. The meal traditionally follows some time after the drink so that the psychoactives are absorbed into the bloodstream quicker!. Traditionally no flavoring is added!.
Fijians commonly share a drink called "grog", made by pounding sun-dried kava root into a fine powder and mixing it with cold water!. Traditionally, grog is drunk from the shorn half-shell of a coconut, called a "bilo!." Despite tasting very much like dirty water, grog is very popular in Fiji, especially among young men, and often brings people together for storytelling and socializing!.[1]
Kava root being prepared for consumption in Asanvari village on Maewo Island, Vanuatu
[edit] Modern preparation
In modernized countries Kava beverage is usually made from Kava root powder!. The root is dried and then finely ground into powder before being exported!. Generally one tablespoon of powder is added per cup of water, but sometimes as much as a half a cup of powder (eight tablespoons) is added per cup of water to increase potency!. The powder is then soaked in water for approximately 30 minutes to allow the water to completely soak through the powdered fibers!. Lecithin is often added to aid in the process of emulsifying the kavalactones with water!. The Kava powder, water, and lecithin are blended in a blender for several minutes then strained into a straining cloth!. Nylon, cheesecloth, and silk screen are common materials for straining!. Then, with the powdered pulp enclosed within the straining material, the pulp is usually massaged for five to ten minutes within the beverage by soaking it then wringing the liquid out, then soaking again and repeating!. The more pressure that is applied to the wet powdered pulp while wringing it out, the more kavalactones will be released from it[citation needed]!. Finally the pulp resin is discarded and the beverage is enjoyed!. Often coconut water, coconut milk, lemongrass, cocoa, sugar, or soy milk is added to improve flavor!.
[edit] Pills
Pharmaceutical companies and herbal supplement companies extract kavalactones from the kava plant using solvents such as acetone and ethanol and produce pills standardized with between 30% and 90% kavalactones!. Some kava herbal supplements have been accused of contributing to very rare but severe hepatotoxic reactions (see section on safety) such may have been due to the use of plant parts other than the root, such as stems or peelings that are known to have been exported to European manufacturers!. A kava pill usually has anywhere from 75 mg to 150 mg of kavalactones!. By comparison the typical bowl of traditionally prepared kava beverage has around 250 mg of kavalactones!.
WHERE TO BUY
www!.konakavafarm!.com
www!.WholeHealth!.com
www!.KickBackWithKava!.comWww@Answer-Health@Com
Kava is consumed in various ways throughout the Pacific Ocean cultures of Polynesia, Vanuatu, Melanesia and some parts of Micronesia and Australia!. Traditionally it is prepared by either chewing, grinding or pounding the roots of the kava plant!. Chewing is followed by depositing into a bowl, mixing with water and straining through the cloth-like fiber of a coconut tree!. Grinding is done by hand against a cone-shaped block of dead coral; the hand forms a mortar and the coral a pestle!. The ground root/bark is combined with only a little water, as the fresh root releases moisture during grinding!. Pounding is done in a large stone with a small log!. The product is then added to cold water and consumed as quickly as possible!.
The extract is an emulsion of kavalactone droplets in starch!. The taste is slightly pungent, while the distinctive aroma depends on whether it was prepared from dry or fresh plant, and on the variety!. The colour is grey to tan to opaque greenish!.
Kava prepared as described above is much more potent than processed kava!. Chewing produces the strongest effect because it produces the finest particles!. Fresh, undried kava produces a stronger beverage than dry kava!. The strength also depends on the species and techniques of cultivation!. Many find mixing powdered kava with hot water makes the drink stronger!.
In Vanuatu, a strong kava drink is normally followed by a hot meal or tea!. The meal traditionally follows some time after the drink so that the psychoactives are absorbed into the bloodstream quicker!. Traditionally no flavoring is added!.
Fijians commonly share a drink called "grog", made by pounding sun-dried kava root into a fine powder and mixing it with cold water!. Traditionally, grog is drunk from the shorn half-shell of a coconut, called a "bilo!." Despite tasting very much like dirty water, grog is very popular in Fiji, especially among young men, and often brings people together for storytelling and socializing!.[1]
Kava root being prepared for consumption in Asanvari village on Maewo Island, Vanuatu
[edit] Modern preparation
In modernized countries Kava beverage is usually made from Kava root powder!. The root is dried and then finely ground into powder before being exported!. Generally one tablespoon of powder is added per cup of water, but sometimes as much as a half a cup of powder (eight tablespoons) is added per cup of water to increase potency!. The powder is then soaked in water for approximately 30 minutes to allow the water to completely soak through the powdered fibers!. Lecithin is often added to aid in the process of emulsifying the kavalactones with water!. The Kava powder, water, and lecithin are blended in a blender for several minutes then strained into a straining cloth!. Nylon, cheesecloth, and silk screen are common materials for straining!. Then, with the powdered pulp enclosed within the straining material, the pulp is usually massaged for five to ten minutes within the beverage by soaking it then wringing the liquid out, then soaking again and repeating!. The more pressure that is applied to the wet powdered pulp while wringing it out, the more kavalactones will be released from it[citation needed]!. Finally the pulp resin is discarded and the beverage is enjoyed!. Often coconut water, coconut milk, lemongrass, cocoa, sugar, or soy milk is added to improve flavor!.
[edit] Pills
Pharmaceutical companies and herbal supplement companies extract kavalactones from the kava plant using solvents such as acetone and ethanol and produce pills standardized with between 30% and 90% kavalactones!. Some kava herbal supplements have been accused of contributing to very rare but severe hepatotoxic reactions (see section on safety) such may have been due to the use of plant parts other than the root, such as stems or peelings that are known to have been exported to European manufacturers!. A kava pill usually has anywhere from 75 mg to 150 mg of kavalactones!. By comparison the typical bowl of traditionally prepared kava beverage has around 250 mg of kavalactones!.
WHERE TO BUY
www!.konakavafarm!.com
www!.WholeHealth!.com
www!.KickBackWithKava!.comWww@Answer-Health@Com