A Healthier Choice?
Hiblisscus Blend™ drinks are formulated using the dried calyxes of the Hibiscus flower – the Hibiscus sabdariffa or, Roselle species.
Drinks made from the Hibiscus flower have been used for thousands of years in different cultures to promote a healthy lifestyle; an amazing brew that has offer centuries of traditional enjoyment and vigor.
The drink made from the dried and tart bright-red calyxes of Hibiscus flower hold high levels of antioxidants and minerals, thus, it is consumed as herbal drinks for an ancient health remedy and in promoting general well being. Originally indigenous to Africa, Hibiscus sabdariffa has become adopted in Asia and tropical American countries.
Hibiscus is one of the healthiest gifts of nature for improving and sustaining life and for overall wholeness. Its antioxidant content is said to be much higher than any other food source, even at a significantly larger percentage over green tea. Although the consumption of Hibiscus drinks is not new in many traditional cultures and societies, it has recently gained popularity, especially among those seeking a healthy lifestyle and/or natural ways of promoting healing of certain ailments.
Hibiscus has now become the focus of numerous scientific studies geared toward exactly quantifying its health benefits. Some of these studies reason that Hibiscus is packed with the following nutrients, powerful antioxidant properties, and much more:
- Citric acid: it contains Vitamin C, known to help fight the symptoms of or speed the recovery from the common cold. This vitamin also aids in strengthening the immune system, and is very effective in healing open wounds quicker.
- Glutathione: an important antioxidant, this molecule is one of man’s most effective detoxicants. It helps bind fat-soluble toxins such as heavy metals, pesticides, etc. and converts them into a water-soluble state for easy elimination as urine. This feature means it is an effective natural cure for hangovers and can also lower uric acid levels among gout sufferers.
- Malic acid: rather than relying on synthetic products, Malic acid in food is credited for its ability to help reduce pain and muscle soreness, boost energy, and improve skin complexion smoothness and pigmentation. It is nature’s remedy for chronic fatigue and for the improvement of body and skin.
- Tartaric acid: as an antioxidant, this element is known to act as an aging barrier (same as the one in red wine), as it acts alongside citric and malic acid.
- Polysaccharides: the human body absorbs polysaccharides (chains of sugar units), and exploits them as an energy source. Polysaccharides support healthy blood sugar levels (beneficial to diabetics), good mood and healthy libido; they hinder tumor growth and counterbalance the negative effects of Chemotherapy. In addition, they boost immune function, fight autoimmune ailments, and support heart health; they act as an anti-inflammatory, promote healthy liver function and blood lipids, and aid weight loss.
- Phaseolamin enzyme: responsible for breaking down fats and carbohydrates, these complex proteins are known to block starch and sugar absorption in the body. Their cleansing and anti-bloating elements help the body expel excess fluids, further contributing to weight loss
- Garcinia/Hydroxycitric (HCA) acid: a derivative of citric acid is said to aid weight loss by its fat blocking effects and as a natural appetite suppressant.
- Anthocyanins: give the rich crimson coloring to the Hibiscus. A type of flavonoid (an organic compound that fights free radicals with its antioxidant properties) said to offer anti-viral, anti-cancer, analgesic and anti-inflammatory benefits. As an anti-depressant, it helps promote relaxation, improve mood swings, reduced stress levels and anxiety due to its calming effect on the nervous system.
- Bioflavonoids: This compound acts with other antioxidants to offer a system of protection; it also protects Vitamin C in the body and enhances its effectiveness. They have an anti-cholesterol effect that helps prevent plaque build-up on the walls of human arteries, thereby lowering LDL cholesterol levels and increasing the good cholesterol HDL.
- ACE (Angiotensin-Converting-Enzyme) inhibitors: present in anthocyanins, help relax blood vessels. They are also effective in the treatment of health conditions such as hypertension, type 2 diabetes mellitus , diabetic nephropathy, heart failure, migraines and Scleroderma.
Hibiscus flower has also been said to provide a natural anti-spasmodic effect, beneficial for treating painful constipation and other digestive problems such as irritable bowel syndrome. Its diuretic effect can increase sodium elimination without harming potassium in the body. There are claims that it affords metabolic-regulating and liver-protecting capabilities, acts as an inhibitor for obesity and fat accumulation, and improves liver steatosis.
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Not suitable for people with Low Blood Pressure - Hypotension
- A healthful mixer for non –alcoholic beverages and punches
- A great mixer for alcoholic beverages for cocktails
- A cooling iced drink
- A hot tea in the cold season
- A fruit preservative – as in jelly or jams
Origin and Geographic:
Hibiscus was said to be native to India, then Malaysia and carried to Africa very early. The Hibiscus drink is called Zobo in Northern Nigeria, Sobolo or Soobolo in Ghana, Wanjo in Gambia, Dabileni in Mali; Bissap in Burkina Faso, Guinea Bissau, Mali, Benin , Niger, Congo, and Senegal (where it has the status of national drink). In Northern Africa and the Arabic region the drink is called Karkade. In Egypt it is said to be a preferred drink of the Pharaohs; in both Egypt and the Sudan, Karkade (Sudan tea) is their traditional wedding or ceremonial drink. Egyptians consume Hibiscus tea as a refrigerant to help cool them in their warm desert habitat. The tea is also used to promote both heart health and that of the nervous system; in Sudan it is used to relieve cough. Brews from the Hibiscus flower are commonly used in Saharan Africa to help maintain a normal body temperature, support heart and upper respiratory health, boost fluid balance, and maintain skin health.
Known as Gul e Khatmi in South Asia and Persian (ancient Iran), Gumamela or Galda in the Philippines, Gudhal or Arhul ka phool (Hindu name ) in India, and Grajeab in Thailand, were it is popularly consumed as an anti-Cholesterol elixir. Called Rosela in Indonesia, Asam Belanda in Malaysia, and Luòshénhuā in Mandarin Chinese, Hibiscus drinks are mostly made into wine in China. Chai Torsh in present day Iran and Chai Kujarat in Iraq are names used for these drinks in those countries. Hibiscus tea is used as a traditional aid for anxiety, insomnia, restlessness, and to control blood pressure in these cultures.
Roselle is said to have been taken as a food plant from Africa by slaves into the New World. In the Caribbean, Hibiscus drink is mostly known as Sorrel or Roselle, although it is also referred to as Agua de Jamaica and/or flor de Jamaica by most Latin Americans. First introduced in Jamaica by Akan (West African people of Ghana and Ivory Coast) slaves in the 1600s, by 1707, this drink had become fondly referred to as Jamaican Sorrel. Roselle became popular and was cultivated in the West Indies and Mexico, areas of Central America in the late 19th century as well as in Texas, Florida, and California. It is called Saril in Panama, Grosella in Paraguay, and in Brazil, Vinagreira, Quiabo-Roxo or Caruru-Azedo.
It is said that Roselle/Sorrel may have been cultivated in Africa –notably Sudan, before 4000 BC; its first record in Europe was in AD 1576. Roselle is called Oseille Rouge, or Oseille de Guiné in France, Karkadé or Bissap in Switzerland and Carcade in Italy or Italian tea; introduced to them from Eritrea. Hibiscus has been used in Europe to support respiratory health, ease infrequent constipation, support proper circulation, control anxiety/restlessness and support good sleeping habits. Hibiscus drink is also very popular in Germany, where it is known as Karkadentee. It is a holiday drink in Europe around the Christmas and New Year seasons, consumed usually as a cocktail by infusing it with Rum.