Ashwagandha (withania somnifera) is a
small shrub with yellow flowers that is native to India and North
Africa. The root has been used in traditional Ayurvedic practice in
India for over 3,000 years as a stress reliever, energy tonic and
concentration aid. Ashwagandha is a part of a group of herbs called
adaptogens- that is, it helps your body adapt to and manage stress.
Ashwagandha, when taken daily, is well-known for reducing cortisol.
One study reported that it “blocked the stress pathway in the
brains of rats by regulating chemical signaling in the nervous
system.”
Those who suffer from diabetes and
schizophrenia may also benefit from Ashwagandha's ability to lower
blood sugar. It is also believed to inhibit tumor growth and help
treat certain types of cancer. Ashwagandha “is believed to generate
reactive oxygen species, which are toxic to cancer cells but not
normal cells. It may cause cancer cells to become less resistant to
apoptosis.” Research has also shown that it protects nerve cells
from free radicals and promotes antioxidant activity.
Another amazing ability of this plant
is lowering “bad” LDL cholesterol and triglycerides. When taken
daily, it can reduce body fat and increase muscle mass in connection
with exercise. Ashwagandha can also increase testosterone levels in
infertile men. It decreases inflammation and lowers heart disease
risk.
Ashwagandha is safe for most people to
take. Pregnant and nursing women should avoid it, as well as those
with autoimmune disease. If on thyroid medication, use caution
because it can increase hormone levels in some people. Because it
decreases blood pressure levels and blood sugar, consult your doctor
if you are already taking medication for these.
Ashwagandha Latte
1 tsp dried Ashwagandha
root
1 tsp rose hips
1 tsp pine needles
1 Tbsp coconut oil
8 oz unsweetened almond
milk
honey, to taste
Bring almond milk and
ashwagandha to a boil. Reduce heat to low and simmer, covered, for 15
minutes. Turn off heat and add pine and rose hips. Allow to steep for
5 minutes. Strain into blender and add coconut oil and honey. Blend
until foamy. Enjoy in a mug with a sprinkle of nutmeg for a creamy
winter treat.
By Kristy Baird
