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Miód jako remedium na pryszcze - Prawda czy mit?
Market [ edit ]
In 2008, the four legally recognized grades were registered by the European Union as a traditional speciality guaranteed [20] under the names czwórniak staropolski tradycyjny, trójniak staropolski tradycyjny, dwójniak staropolski tradycyjny and półtorak staropolski tradycyjny (where staropolski tradycyjny means "traditional Old Polish"). Within the next four years the production of mead in Poland almost doubled from 760,000 litres in 2008 to 1.4 million litres in 2013, when Poland became the world's largest producer of mead made with traditional methods. [21]
Despite a long-standing tradition of mead consumption, the beverage is a niche product in Poland. In 2013, about 600,000 litres of mead were sold in Poland, [22] compared with 142.5 million litres of wine sold during the same period. [23] Mead amounted to 0.5 percent of total alcohol consumption in Poland in 2013. [21] Only nine percent of adult Poles polled that year declared that they had drunk mead at least once in the last three months, 27 percent said they had enjoyed mead in the last 12 months. Those who drank mead, did so mostly at family or social gatherings. A majority of those who did not, said there had been no occasion for it. [20]
Polish mead producers expect little growth of domestic demand, which stood at 8 percent per year in 2013, and focus instead on exports, as demand for Polish mead is growing on external markets at a rate of 15–20 percent per year. [20] [21] Mead produced in Poland is exported to Western Europe, Australia, China, Japan, Mexico and the United States. [2]
Production [ edit ]
Mead is made by fermentation of must, which is a mixture of honey and water, the proportion of which depends on the required grade. In the cases of dwójniak and półtorak , the sugar concentration would be too high for the yeast to work in the fermentation process, so the must is prepared with one part honey to two parts water, the rest of the honey is added in the final stage of fermentation or during aging. For fruit meads, at least 30 percent of the water is replaced with fruit juice, herbs or spices may be added as well. [1]
In commercial production, the must is usually boiled at a temperature of 95–105 °C, giving what is known in Polish as miód sycony (saturated mead). The required extract is obtained in a kettle fitted with a steam jacket. This method of brewing prevents caramelization of the sugars. [1] Miód niesycony (unsaturated mead) is also made, especially in home production, wherein the must is made by mixing honey with room temperature or warm water, without boiling, allowing to retain more of the honey aroma. [4] [7]
In order to guarantee the microbiological safety of the boiled must, it is cooled on the same day to 20–22 °C, the optimum temperature for yeast to propagate. A yeast solution is then added to the must in a fermentation tank in a process known as "pitching". Violent fermentation takes 6–10 days. Keeping the temperature at a maximum level of 28 °C ensures that the fermentation process runs properly. This is followed by still fermentation, which takes 3–6 weeks. At this stage, it is possible to add the remaining quantity of honey to achieve the proportion required for dwójniak or półtorak . [1]
After obtaining an alcohol content of at least 12 percent by volume, the mead undergoes racking prior to aging. Leaving the pitched must on the lees beyond the still fermentation period would adversely affect the mead's organoleptic properties because of yeast autolysis. Aging (maturing) and siphoning (decantation) is repeated as necessary to prevent unwanted processes from taking place in the lees. During aging, it is possible to carry out pasteurization and filtration. This stage is essential for ensuring that the product has the right organoleptic properties. [1]
Czosnek na pryszcze
- Warto też sięgać po czosnek, niezwykle skuteczny środek na bakterie i grzyby, o właściwościach antyoksydacyjnych. W przypadku pojawienia się pryszcza, bierzemy główkę czosnku, przekrajamy ją i rozgniecioną połówkę wcieramy w krostkę, po pięciu minutach zmywamy letnią wodą. Kurację możemy powtarzać kilka razy dziennie.
Ekstrakt z drzewa herbacianego słynie ze swoich dobroczynnych właściwości. Jest bardzo pomocny przy leczeniu trądziku, ponieważ zwalcza bakterie powodujące stan zapalny na skórze i redukuje zaczerwienienia. Olejek z drzewa herbacianego wysusza pryszcze, oczyszcza pory i zamyka je, jest także dobrym środkiem kojącym dla wrażliwej cery.
Aplikacja olejku jest bardzo prosta. Nalewamy odrobinę olejku na wacik i przykładamy do zainfekowanego miejsca. Okład usuwamy do 20 minutach. Olejek z drzewa herbacianego możemy też połączyć z żelem aloesowym. Mieszankę zostawiamy na około kwadrans, po czym zmywamy ją wodą. Aloes z olejkiem nie tylko zlikwiduje pryszcza, ale usunie także blizny po wcześniejszych krostkach.