Birch sap, or birch tree, is a very valuable product that has a beneficial effect on the entire human body.

A LITTLE ABOUT WATER AND SOLUTIONS

Recall the inextricably linked triad: COMPOSITION, STRUCTURE AND PROPERTIES.

With the same composition, there can be a different structure of a substance and, therefore, its different properties.

An example is the sugar isomers of glucose and fructose, which have the same composition C6H12O6, but different molecular structure and very different properties.

Water does not consist of H2O molecules, but of clusters built, for the most part, of 2-5 molecules.

These clusters are interconnected to form very complex structures of water. The number of such possible water structures is extremely numerous. An example of this can be the shapes of snowflakes: among the billions of snowflakes studied, no two identical ones have yet been found.

Natural water, in addition to water molecules with light hydrogen (H - protium) H2O, also contains small amounts of water molecules with heavy hydrogen (D - deuterium) D2O and superheavy hydrogen (T - tritium) T2O.

In addition, there is no pure water in nature, but there are always aqueous solutions of various substances in different concentrations, the presence of which greatly changes the water structure.

In birch sap, the content of rather harmful heavy D2O and extra heavy T2O water is sharply reduced, and it also has its own special liquid structure, which is very beneficial to health. Therefore, birch sap is useful not so much because of the dissolved substances contained in it, but because of its special liquid structure.

This structure begins to gradually change immediately after extracting the sap from the birch, and after 2 hours it becomes already strongly changed.

Therefore, fresh birch sap is especially useful, and not stored or canned.

Drinking fresh birch sap is a pleasure. This is a pleasant, refreshing and body-strengthening drink that tastes little different from plain water. It has been famous for its healing properties since ancient times - it is an environmentally friendly, tasty, healing, refreshing soft drink.

Until the sticky leaves have blossomed (about a month before the appearance of leaves and flowering, during the period of snow melting), sap flow begins at the birch trees, called "birch crying". Within 15-20 days, birch gives us slightly sweet birch sap.

The sap of a tree growing near a busy highway or in an industrial area of ​​​​a city will bring harm instead of good. It makes no sense to buy birch sap in stores, because. during canning, almost all useful substances are destroyed.

How to extract juice?

It is necessary to cut out a small square of the outer bark and, in the cleaned place, turn the recess by 3-4 centimeters with a brace. Juice will flow in a brisk stream. You can attach a tin groove, you can distill it into a bottle using gauze tape.

After collecting the juice, it is necessary to tightly cover the incision with plasticine, wax, laundry soap, or fill it with moss. This will protect the tree from the penetration of bacteria and fungi.

In the old days, birch sap was collected in special boxes made of birch bark - it was believed that in them it retains its properties better. But with no less success, juice can be collected in glass jars or plastic bottles.

How to take the juice correctly and not harm the tree.

Firstly, it should be taken from trees with a diameter of 20-30 cm, it is better not to touch young and old birches.
Secondly, one tree can take no more than 1 liter of juice in 2-3 days. You can pierce the bark with a knife or chisel (but not very deep). A groove made of thin aluminum or plastic is inserted into the slot, through which the juice will run drop by drop into the container. Then, when the juice is collected, do not forget to cover the hole with garden pitch, plug it with a piece of moss, or cover it with wax.

There is a more gentle way: just a branch on a knot is cut off, and a bottle is hung on the stump. Using this technique, several glass or plastic bottles can be hung on one tree at once.

The cut knot should be lowered slightly down (the branch can be tied with a rope to the lower knot or to the tree trunk).

During the day, when the sun warms, the juice runs faster - you need to remember this, checking in time how the container is filled.

The best time to collect the juice is between 12 and 18 hours, when it flows most strongly.
The number of holes that can be made depends on the diameter of the birch trunk: if the trunk diameter is 20-25 cm - only one, at 25-35 cm - two, at 35-40 cm - three, and if the diameter is more than 40 cm - it is permissible to make four holes .

The period of extraction of birch sap depends on weather conditions. For example, if during the March thaw the juice has already begun to flow, and frosts suddenly hit, it may stop flowing for some time. As a rule, the juice begins to run when the snow melts and the buds swell, around the middle of March. Collecting juice is stopped when the leaves bloom, in the second half of April.

It is necessary to collect "birch tears" only in ecologically clean forests, because the tree is able to absorb harmful substances and exhaust gases.

It is best to choose a birch with a diameter of at least 20 cm, with a well-developed crown.
At a distance of 20 cm from the ground, a small hole is carefully made in the tree trunk. It is important to know that, basically, the juice goes in the surface layer between the bark and the wood, so a deep hole should not be made.

A birch bark tray or other semicircular device is attached to the hole made or under it, along which the juice will flow. The groove should be directed into the bottle, jar or bag.
Store birch sap in the refrigerator and no more than 2 days (although some store up to 1 month, but the juice loses almost all of its beneficial properties).

Like any juice, birch sap is best consumed fresh, stored for no more than 2 hours.

With competent tapping, when the bark and several layers of wood are carefully cut, no great harm is done to the tree. In the scientific literature there is no mention of the death of birches due to the extraction - even by industrial means - of birch sap. By the way, one of the indicators of birch vital activity is sap productivity. If it decreased from year to year, one could say that tapping undermines the health of the tree. However, five-year observations of tapping in the Middle Urals showed that the juice productivity not only does not decrease, but, on the contrary, tends to increase.

Natural birch sap is known for its healing properties

For medicinal purposes, two types of birch are more often used - drooping and sprawling. They use buds, leaves, juice, activated carbon, tar obtained by dry distillation of wood, xylitol - a sugar substitute for diabetics, obtained from wood waste - and all this is widely used in medicine.

Useful biological compounds, salts and minerals, dissolving in the juice, form an almost universal medicine. It contains 0.5 - 2% sugar, rich in vitamins. The juice contains enzymes, organic acids, tannins, calcium, potassium, iron salts, plant hormones, glucose and substances with high antimicrobial activity (phytoncides).

Every year a person should consume at least 8-10 liters of birch sap.

Birch sap destroys urinary stones, is effective in the treatment of stomach and liver ulcers, headaches, bronchitis, coughs, as well as rheumatism, sciatica and arthritis, removes harmful substances from the body. In addition, birch sap has a regenerating effect and stimulates metabolism; it is also an excellent dietary and refreshing drink.

Birch sap helps with beriberi, anemia, tuberculosis, uterine cancer, colds and skin diseases. It is also taken as a diuretic and antihelminthic, edema of cardiac origin, scrofula, gout, for the prevention of dental caries.

The systematic intake of birch sap has a general strengthening and tonic effect. Spring birch sap is taken for beriberi, allergic diseases, kidney and bladder stones, scrofula, scurvy, colds, and anemia. And it is especially useful for patients with pulmonary tuberculosis, tonsillitis.

Birch sap is rich in nicotinic, malic and glutamic organic acids. It contains potassium, calcium, magnesium, iron and tannins. Thanks to these components, birch sap has good tonic cosmetic properties.

The scientific literature mentions the antioxidant and antitumor activity of birch sap. It is also recommended to drink it for various diseases of the respiratory system, including tuberculosis; kidney and gallbladder stones, gout, rheumatism, edema, non-healing wounds and ulcers.

From the point of view of herbal medicine, birch sap is one of the best natural remedies for improving metabolism. Despite the fact that birch sap differs little from water, it ferments well and has a positive effect on the functioning of the stomach.

ABOUT BIRCH

Once upon a time, a birch in Russia was called the "tree of four deeds": "The first thing is to illuminate the world, the second thing is to console the cry, the third thing is to heal the sick, the fourth thing is to keep cleanliness."

A Russian person learned to read and write on birch bark, illuminated by a birch torch.
"Scream" from the creak of cart wheels was comforted by birch tar, and decoctions from birch buds were given to babies "from crying."

And today, fragrant and flexible birch brooms and brooms are harvested every year in the forests. For a birch broom is beyond any competition in a bathhouse, where it is not so much a guardian of purity as a versatile medicine.

There is a wonderful remedy for the treatment of various cuts, abrasions and skin lesions - "Birch". Fill 3/5 of the bottle with sticky birch buds, pour vodka under the neck, cork tightly and leave in a dark place to infuse for 2-3 weeks. Store in the dark without draining the liquid from the kidneys. The solution is well preserved in a dark cool place for 2-3 years.

Not only traditional, but also scientific medicine turns to birch for help. From all sorts of ailments, almost all parts of the tree have long been used: unopened buds, and young leaves, and fungus growths on the trunks, and a strong antiseptic extracted from birch bark - birch tar.

Medical studies have shown that taking at least one glass a day for 2-3 weeks (optimally drinking three glasses a day half an hour before meals) will help the body cope with spring weakness, beriberi, absent-mindedness, fatigue and depression.
Birch sap is contraindicated for those who are allergic to birch pollen.

Birch sap increases the body's resistance to colds, infectious and allergic diseases, has an anthelmintic, diuretic, antitumor effect. It is also useful to wipe the skin with eczema, acne, moisturizing and cleansing dry skin with birch sap.

It is useful to apply the following mask on the skin of the face: mix 1 tbsp. l. sour cream with 2 tbsp. l. birch sap and 1 tsp. honey. You need to keep such a mask for about 15 minutes, rinse with cool water, the skin after it will acquire a beautiful matte shade.

Birch sap is useful for washing hair with dandruff, to enhance their growth and the appearance of shine and softness. The infusion of birch leaves has the same property.

If you are over 40 years old, try periodically wiping your face with a tonic:
Mix a glass of birch sap with one bottle (40 ml) of ginseng tincture. Wipe your face with this mixture in the morning and evening before using a day or night cream. But definitely after cleansing the skin.

The ideal cosmetic product is natural birch sap. But it is available only in spring, and then - if you have a birch grove nearby, moreover, in an ecologically clean area.

For cosmetic purposes, you can buy canned birch sap at a grocery store. Even better - use your own mined and frozen in small portion bags. Ginseng tincture is sold in a pharmacy. By the way, you can also buy tinctures of Rhodiola rosea, Eleutherococcus or Japanese Sophora there for this purpose. All of them perfectly improve the condition of the skin, slow down aging.

To preserve birch sap, alcohol can be added to fresh sap until a strength of 16-18 degrees (volume percent) is obtained. Store in a dark cool place. To enhance the effect, you can add 40-50 birch buds per half-liter bottle.

Birch sap is a good remedy for impotence, an assistant for menopause: if you drink at least a glass of juice a day, drowsiness, fatigue, irritability and other accompanying menopause phenomena will disappear. Healthy people can take fresh birch sap indefinitely (of course, avoiding an overdose of the total amount of liquid) instead of tea, compote, water for 1-2 months.

You need to store the juice in the refrigerator, because it quickly deteriorates and turns sour. It is useful to mix birch sap with all kinds of juices, insist on it St. John's wort, rose hips, mint leaves, thyme, lemon balm, basil, linden blossom, etc. The healing properties of medicinal plants, vegetables, fruits complement the healing effect of birch sap.

In case of high body temperature, sexually transmitted diseases, birch sap is drunk 1 glass before meals 3-4 times a day, observing a milk-vegetarian diet.

With beriberi, anemia, tuberculosis, in case of atherosclerosis, edema of cardiac origin, scrofula, for the prevention of caries, as a diuretic, anthelmintic, birch sap is drunk 0.5-1 cup 3-4 times a day for 3-4 weeks.

In the case of tonsillitis and other inflammatory diseases of the throat and oral cavity, gargle with birch sap.

With chronic rhinitis, you should drink 1 glass of fresh birch sap every morning in the spring.

Birch sap well drives stones and sand from the kidneys and bladder (destroys urinary stones of predominantly phosphate and carbonate origin, without affecting oxalate and uric acid ones). To do this, it should be drunk on an empty stomach for 1 glass.

For gout, arthritis, rheumatism, as a diuretic and tonic, juice is taken orally 1 cup three times a day. The course of treatment is 1-1.5 months.

Ways to place the container when collecting birch sap

Step-by-step instructions for collecting birch sap

Inventory: hammer, drill, pipes (everything round and hollow will do),
drill for the outer diameter of the tube and containers (bottles).

We select a larger tree and proceed to drilling.
During the drilling process, the juice is already flowing through the drill.
It is not necessary to drill deeply, we will regret the birch - that's enough,
so that the inserted tube supports the weight of the bottle.

The hole is ready, clean it from sawdust.

Pick up the phone...

...and hammer it into the hole with a hammer.

After a couple of seconds, the first drops of birch sap are already pouring.

We take a bottle (preferably plastic, so that it is easier) and put it on with a neck
on a pipe hammered into a tree.

We expect our containers to be filled with wonderful birch sap.

After an hour, we look at what nature has endowed us with.
And immediately drink fresh juice - it is the most useful!

Having collected the juice and drunk, ALWAYS tightly clog the hole of the cut
from a branch with a wooden cork.

BLANKS FROM BIRCH JUICE (OLD RECIPES)

FREEZING BIRCH JUICE - the best way to preserve it

Preserving birch sap in jars is not a very smart thing to do.

Birch sap is especially good fresh. During pasteurization or sterilization, it loses many vitamins and other useful substances.

Drinking such canned juice in the summer, when it is full of different berries and fruits, is below average pleasure.
So if you harvest birch sap for a long time - then only by freezing it.
After defrosting, it retains almost all of its properties.

For cosmetic purposes, it should be frozen in small plastic bags.

BIRCH (1st METHOD)

Cut the bark of a large young birch, make a transverse hole, firmly stick a splint into it and substitute a pan or bowl under it. From a good tree you can get from 10 to 40 liters of juice.
Pour juice into a barrel, pour port wine, vodka there, add sugar and raisins. Stir the contents of the keg thoroughly so that the sugar dissolves. Cork the barrel with a sleeve as tightly as possible and put it in a cold place, preferably on ice, for 2.5 months.

After this period, pour into bottles, cork carefully, securing the corks to the neck with a wire, put in a cellar or other cool place on its side.

For 5 liters of birch sap - 750 g of port wine, 500 g of vodka, 1.2 kg of granulated sugar, 600 g of raisins.

BIRCH (2nd METHOD)

Pour birch sap, port wine into a barrel, add sugar, crushed lemon pulp with skin, but without seeds. Put the barrel in a cold place (preferably on ice) for 2 months. After this period, bottle the juice, cork it carefully, attach the corks to the neck with wire, and put it sideways on the sand in a cellar or other cool place. Birch prepared in this way will be ready for use 3 weeks after bottling.

For 5 liters of birch sap - 1.6 kg of sugar, 2 lemons, 1 liter of port wine.

BIRCH (3rd METHOD)

Pour birch sap into a basin, put sugar, stir until it dissolves and cook until a third of the juice boils. Remove foam while boiling. Then remove the basin from the fire, strain its contents through a clean cloth directly into the barrel and, when the juice has cooled to a temperature of 40 ° C, pour in a thick solution of yeast, vodka, put lemons, cut them into circles and take out the seeds. The keg doesn't have to be full.
Leave the barrel in a warm room for fermentation for 10-12 hours, then take it to a cold room or on ice, where it will be left for 7 weeks.

After this time, strain the juice again, pour into champagne bottles, cork carefully, attach the corks to the neck of the bottle with a wire, and store in a cool place.
For 5 liters of birch sap - 1.6 kg of sugar, 2 tbsp. spoons of yeast, 1 liter of vodka, 2 lemons.

BIRCH WATER

Release the juice from the birch, pour it into bottles immediately. Put granulated sugar, lemon zest, raisins in each bottle. Close the bottles carefully by attaching corks to the neck of the bottle with wire, and place in a cold place for 2-3 months. The finished drink should foam well. Before use, put sugar to taste.

For 0.5 l of birch sap - zest from 1/4 lemon, 2 teaspoons of granulated sugar, 4 raisins.

VINEGAR FROM BIRCH JUICE

Pour birch sap into a barrel, add vodka, honey. Put all this in a warm place, without clogging the barrel.

Vinegar will be ready in 2 months.
For 2 liters of birch sap - 100 g of vodka, 40 g of honey.

This is an ancient folk recipe that allows you to keep birch sap in the cold for two or three months (fresh juice is not stored for long - a few days at most). Proper storage increases the acidity of kvass without compromising its taste.

Juice is fermented in glass bottles of any volume. After washing with hot water (preferably boiled), they are filled with fresh juice right at the sapling trees.

For every half liter, add an incomplete teaspoon of ordinary or glucose sugar, 2-3 raisins washed in cold boiled water, and - if you like - a little lemon zest.
The bottle is closed with a clean cork and secured with wire or bandages.

The pressure of carbon dioxide in the bottle is quite high, and so that the glass does not burst, putting more than the specified amount of sugar is not recommended.

After a few days, you will have a pleasant-tasting, sour, highly carbonated drink.

BIRCH Kvass

A bag with burnt crusts of rye bread or crackers is lowered on a rope into an oak barrel with juice. After two days, fermentation will begin. Then oak bark, berries or cherry leaves, as well as dill stalks are poured into the barrel. After two weeks, kvass is ready.

There is another recipe for kvass. Birch sap is heated to 35 ° C, yeast is added to it at the rate of 15-20 g per 1 liter. The leaven is placed for 3-4 days in a cold place, then poured into containers and preserved.

GOLDEN BIRCH Kvass

It has a beautiful golden color and a wonderful aroma, and if left to stand for a long time, it begins to ferment and stings the tongue pleasantly.

In a container with birch sap (for example, a can), add dried apples (dry apples for compote), dried melissa sprigs and roasted barley (whole grains).

Such kvass is infused for several days in a cold place and stored in the same cold place.

RECIPE OPTION

About 0.5 kg of pure roasted barley is poured into a 20-liter bottle of juice, and the bottle is placed in the cellar.
After a week and a half, excellent kvass is ready, which can be stored in a dark and cool place for up to six months.

From fresh birch sap (sweet and slightly sour in taste) you can cook delicious and healthy

BIRCH SYRUP

(it can be added to tea or mixed with water)

After evaporation on fire in an open container (at the end - with stirring), the sugar concentration should be 60-70%. This syrup has a lemon-white color and the density of honey.

It has been proven that sweet syrup made from birch sap not only prevents dental caries, but even stops its development.

NOTE. Canadian maple juice, from which maple syrup is boiled by evaporation, is 3-4 times sweeter than birch syrup. Therefore, syrup is usually not prepared from birch sap - fuel consumption is too high.

A simple modern way of harvesting birch sap for the future

125 g of sugar and 5 g of citric acid are added to 1 liter of birch sap.

Then filtered, poured into jars, pasteurized and twisted with lids.

It is useful to mix birch sap with other juices obtained from fresh fruits and vegetables, as well as to infuse it on mint leaves, lemon balm, thyme, St. John's wort, lime blossom, rose hips, lingonberries.

Birch sap - an elixir for health

Our ancestors knew about the unique properties of birch - it was not without reason that it was so revered by the ancient Slavs. It was believed that birch takes away adversity and illness, and in return brings happiness.

Birch branches and leaves, as a powerful magical symbol, after sacred rituals served as a talisman for the house, field and garden - the birch drove away evil people, witches, evil spirits, protected from destructive natural phenomena.

Traditional medicine: what treats birch

Everything is useful for birch: sap, bark, leaves, buds, and inflorescences. Note that birch brooms are so popular among those who like to take a steam bath, because the substances released from the leaves at high temperatures have an excellent effect on the skin: they treat dermatitis, acne, eczema, and also help reduce cellulite and swelling.

Want to have beautiful hair? A decoction of birch leaves will help strengthen curls, get rid of dandruff and heal the scalp. The same decoction treats skin diseases, relieves pain in arthritis and rheumatism.

Infusions and decoctions of birch leaves or its buds are an excellent diuretic for diseases of the kidneys and urinary system, with cholecystitis. Essential oil is made from birch buds.

It is used not only in medicine for the treatment of dermatitis, but also in perfumery - birch bud oil gives a characteristic aroma of expensive leather.

Tinctures from birch catkins are used for heart disease, gastritis and stomach ulcers. Only men's earrings are suitable for these purposes, it is difficult to confuse them with women's ones: unlike single women's ones, they grow in several pieces side by side.

Fresh birch bark helps treat abscesses, and activated charcoal tablets are widely used for diseases of the stomach and intestines.

Even a birch mushroom is useful - chaga, only it is advised to collect it in the fall. And spring, we repeat, is a great time to collect birch sap.

This very tasty, healing, refreshing drink has a sweetish taste due to the content of healthy sugars in it: glucose, fructose, sucrose.

Birch sap is a storehouse of vitamins, especially vitamin C, and it also contains organic acids, aromatic, tannic, biologically active substances and compounds, a lot of mineral elements, including potassium, calcium, magnesium, sodium, manganese, copper and even titanium.

Plant hormones and phytoncides that kill microbes make birch sap a real natural immune stimulant.

Note that the positive properties of the juice are stronger than those of the other, also medicinal, parts of the birch. After all, it is in the juice that all the life-giving power of the tree is contained, which it accumulated over the long winter.

In addition to the whole spectrum of diseases - from dermatitis to arthritis - the juice cleanses the body of toxins, stimulates metabolism, improves mood, and according to the latest data, it even helps women alleviate the symptoms of menopause, and men fight impotence.

Birch sap: when and how to collect

In March-April, the birch trees begin to wake up from their winter sleep. Birch sap rises along the trunk to tree buds.

This tendency of the sap upwards to the branches can even be heard if one puts one's ear to the white bark. The characteristic noise is similar to the surf of a distant sea. It makes sense to collect juice during a short period of time: experts allocate no more than four weeks for this.

The beginning of the collection of birch sap can be determined by ... the weather: when the day and night temperatures reach several degrees above zero (approximately after March 25), the birch wakes up.

The sap wanes when the first leaves begin to appear on the trees. Moreover, the time of day for collecting juice is also strictly defined: from ten in the morning to six in the evening, in the evening and at night, the tree "sleeps".

Having decided on the collection time, you need to decide on the tree. In a birch grove or forest, you need to choose a healthy birch, without damage and traces of the disease, with a trunk of at least 20-25 cm in diameter.

At a height of about 50 cm from the base, make a hole with a drill, knife or other sharp object, up to 1 cm in diameter and about 2 cm deep, at a slight upward slope. Then it is necessary to insert a tube or groove into the hole through which the juice will run, and tie a container under the groove to collect the juice.

From one tree, you can collect no more than 1 liter of juice in 2-3 days, but you should not “drink” all the juice from a tree: it can die from such poaching. Therefore, usually the bottle is removed a day after the start of the collection. The hole must be filled with a wooden plug, and then covered with garden pitch or wax.

A more gentle way to collect a healing drink is as follows: a branch is cut off on a knot, tilted down, and a container is hung on it to collect the juice. So the juice is collected more slowly, but the tree will lose less strength.

Important:

- do not collect juice in the city and suburbs, it will not be environmentally friendly;
- you can collect juice in specially designated places - birch forests intended for felling;
- if the birch is less than 30 cm in diameter, then only one hole or cut can be made on it to collect the juice;
- be sure to treat the hole in the trunk, otherwise the tree may get sick;
- if the juice goes badly, do not deepen the hole, but rather choose another tree;
- if the juice has an unpleasant smell, this may mean that the tree is infected with a fungus - you can’t drink such juice!
- there is an allergy to birch sap;
- juice spoils quickly, so it's best to drink it fresh.

More tips:

1. When choosing, it is better to give preference to a larger birch.
2. It is better to place the collection container on the north side of the tree so that the juice does not begin to ferment under the sun's rays.
3. Do not try to "milk" birch to the last. It is better to collect juice from several birches.
4. Do not collect juice from a birch, near which there is an anthill - otherwise there will be attempts on sweets

Birch sap: recipes

The best thing you can do with birch sap is do nothing with it! Just drink it immediately after collection, while all the beneficial substances are contained in full.

You can store it in the refrigerator for no more than two days. It is recommended to take 1 glass 3 times a day.

Make cocktails: birch sap is good in combination with the juice of blueberries, viburnum, lingonberries, chokeberries, currants, apples and cherries, as well as various infusions like chamomile, mint, linden, rosehip, thyme, St. John's wort, lemon balm.

Of course, birch sap in its pure form and mixed with other juices and herbs is the most healthy drink, but if you want to save it, then try following the recipes below.

Kvass is made from birch sap

To 5 liters of birch sap add juice from 2 lemons, diluted in birch sap 25 g of yeast, 20 g of honey or sugar. All ingredients are well stirred, bottled, put 1-2 raisins in each bottle, hermetically sealed and placed in a dark, cool place.
After a few days, the drink will be ready, but it can be stored for up to 4 months, checking periodically, as the bottles may burst from pressure.

Wine is made from birch sap

Boil 6 liters of birch sap and 350 g of sugar to 5.5 liters, not forgetting to remove the foam. 1-2 slices of lemon are placed in a container, 1 liter of white table grape wine is added, and hot birch sap is poured here.
Cool the mixture to room temperature, add half a teaspoon of dry yeast, mix and leave for 3-4 days. Then the container is sealed and placed in a cool place. After 2 weeks the wine will be ready.

By the way, ready-made birch sap in bottles tastes like natural, but, alas, it does not represent any value for health. Substances used for preservation neutralize all the beneficial properties of the juice.

birch leaf recipes

If you do not have the opportunity to collect a useful birch elixir, do not be discouraged. You remember that the leaves of this tree have the same powerful healing power, and they can also be eaten.

Once upon a time, our ancestors used birch leaves as an additive to various dishes. Harvest the early, tender leaves and use them to make a soup, a dry seasoning, or simply brew them like an herbal tea.

Chowder with birch leaves

Birch leaves are passed through a meat grinder, 2 tbsp. spoons of the resulting mass are placed in boiling water (3 cups), grated carrots and chopped onions are added, boiled for 5-7 minutes. Let it brew for 15 minutes and then serve with sour cream.

Seasoning with birch leaves

Dry birch and nettle leaves. Grind them into powder together with a clove bud (for 1 teaspoon of birch leaves, you will need 1 teaspoon of nettle and 1 clove bud).

Store in a tightly closed glass container, in a dark and dry place, add to dishes shortly before readiness.

Healing tea from birch leaves

Two teaspoons of crushed birch leaves are poured into 250 ml of boiling water and infused for 4 hours. The infusion is filtered and drunk 0.5 cups 4-5 times a day in a warm form, adding honey.

The light, slightly sweetish liquid secreted by birch has no smell and pronounced taste. When preparing kvass on it, you will get a perfectly tonic soft drink. Folk healers claim that if in any recipe for kvass, you just replace water with birch sap, you can get a healing drink.

Kvass from birch sap - general principles of preparation

Both yeast and yeast-free kvass are prepared on birch sap, on specially prepared starter cultures or malt.

The technology for preparing the drink is simple and includes simple steps: preparing raw materials, combining the main components with birch sap and further fermenting the drink. It can last from a few hours to several weeks and depends on the recipe. After fermentation, kvass is filtered and removed for cooling.

Any berries and fruits, and not only fresh ones, can serve as raw materials for such kvass. A drink will turn out to be no less tasty and healthy if it is prepared with frozen or dried berries or fruits. Often, birch kvass is prepared with grain (barley) or boiled buckwheat flour, which can also be replaced with rye or oatmeal.

Despite the fact that the juice itself is sweetish, honey or sugar is added to any birch kvass to enhance the fermentation process. An exception to this rule is intoxicated birch kvass on beer and a drink prepared with dried fruits.

Yeast-free birch kvass, as a rule, turns out to be less carbonated, and therefore, after straining and bottling, several raisins are placed in it, which must be washed.

Properly prepared kvass on this basis perfectly quenches thirst, but, in addition, it is also used as a filling for okroshka and beetroot.

Refreshing birch kvass with barley and mint

Ingredients:

Ten liters of birch sap;

Two glasses of sugar;

Half a kilo of barley;

Dried mint - 100 gr.;

800 gr. black "Borodinsky" bread.

Cooking method:

1. Make crackers from bread. Cut it into medium-sized pieces, centimeter thick, dry a little and fry in the oven.

2. Pour granulated sugar into a dry frying pan and, stirring constantly, heat until brown.

3. Separately, lightly roast the barley.

4. Pour birch sap into a large enameled container, for example, a bucket, and boil over low heat. Boil the juice for no more than a minute and remove from heat.

5. Then dip the mint and roasted barley into it. Add sugar with breadcrumbs, and, stirring well, leave for three days in a warm room.

6. Strain the finished drink through a rare sieve or filter from gauze folded in 3-4 layers and pour into prepared containers. Cool down.

Simple kvass from birch sap, without sugar, with dried fruits

Ingredients:

3 liters of birch natural sap;

200 gr. dried fruits (dried apricots, prunes).

Cooking method:

1. Rinse dried fruits well, you can soak a little.

2. Then fill them with birch sap. Cover the container in several layers with gauze and remove for fermentation in heat for two weeks.

3. After that, filter and cool well.

Yeast birch kvass with hops - "Golden"

Ingredients:

Natural birch sap - 3 liters;

30 gr. pressed alcoholic yeast;

Dark raisins - 25 gr.;

50 gr. Sahara;

a tablespoon of white flour;

300 gr. toasted rye crackers;

40 gr. hop cones.

Cooking method:

1. Pour 100 ml of birch sap into a small bowl and heat slightly.

2. In a separate bowl, crumble the yeast, sprinkle it with sugar and stir until the yeast is completely dispersed.

3. Add yeast mixture to warm juice, add flour and mix well.

4. Dip the rye crackers into a large container. Add hop cones, raisins washed with water. Pour three tablespoons of sugar and pour everything with hot juice (3 liters).

5. Cool well and add the yeast mixture, stir. Pull gauze over the neck of the container and put it in heat for three days.

6. Strain and put birch kvass in the refrigerator.

7. Pour three tablespoons of granulated sugar into the remaining sourdough and pour in a new portion of juice.

Yeast-free kvass on birch sap - "Coffee"

Ingredients:

2.5 liters of freshly picked natural birch sap;

60 gr. dark raisins;

Refined sugar - half a glass;

Coffee beans - a small handful;

200 gr. crackers (rye).

Cooking method:

1. Roast crackers well in the oven. You can just take rye bread, cut it into small pieces and fry it in a toaster.

2. Place the fried crackers in a clean three-liter jar. Add sugar, washed dried raisins and coffee.

3. Pour everything with unboiled juice and stir well so that the granulated sugar dissolves.

4. Put a rubber glove on the neck and place in a cool, dark place.

5. When the glove is filled with air, after about two days, the drink will be completely ready.

6. Strain and, bottling, put away for another two days, but already in the refrigerator.

Cherry kvass on birch sap with rye breadcrumbs

Ingredients:

Birch sap, fresh collection - 10 liters;

400 gr. sugar;

Fried rye crackers - 300 gr.;

350 gr. fresh or frozen cherries;

50 gr. dried dill stalks;

Pharmacy oak bark - 100 gr.

Cooking method:

1. Put crackers on cheesecloth, tie with a bag and dip in juice. Put the container in a dark, warm place.

2. After three days, add dried dill stalks, oak bark and cherries. Transfer for further infusion to a cool room for fifteen days.

3. Then filter and use as intended. Drink as a drink chilled, or use as a filling for okroshka.

Birch kvass on raisins

Ingredients:

Twenty liters of birch, natural sap;

Dark raisins - 100 berries;

One kilogram of granulated sugar.

Cooking method:

1. Put the gauze folded in three layers into a funnel or sieve and strain the juice through it.

2. Add the whole measure of sugar and stir it, achieving the dissolution of the crystals.

3. Then add raisins and leave for up to 4 days.

4. Strain the already prepared drink, pour into tightly closed containers and place in a cool, dark place.

5. Kvass can last up to 4 months, but is usually drunk faster.

Honey kvass from birch sap

Ingredients:

5 liters of birch sap;

Two large lemons;

50 gr. fresh baker's yeast;

100 gr. liquid honey;

Cooking method:

1. Yeast crumble and dissolve in fifty milliliters of heated water.

2. Rinse the lemons and dip them in hot water for two minutes. Then cut each lengthwise, in half, squeeze out the juice and strain it through a sieve.

3. Pour yeast diluted with water and strained lemon juice into birch sap. Add honey and stir so that it is well dispersed in the juice.

4. Pour the liquid into the bottle. Add five raisins and, tightly closed, place in a cool place for several days.

Hoppy birch kvass on beer

Ingredients:

500 ml of light live beer;

2.6 l. birch, natural juice.

Cooking method:

1. Pour beer into a clean three-liter bottle and bring the volume to the neck with filtered fresh juice.

2. Close tightly with a nylon lid and store for two months in a cool room or refrigerator.

3. After this time, the intoxicated birch kvass on beer will be ready.

Kvass from birch sap on bread sourdough

Ingredients:

700 gr. rye crackers;

Two glasses, "with a slide", sugar;

A tablespoon of bread sourdough;

A small piece of orange peel;

Ten liters of fresh birch sap.

Cooking method:

1. Place rye crackers on a roasting pan and dry in the oven.

2. Add all the sugar to the juice, mix well, and pour the dried crackers into it.

3. Add a tablespoon of bread sourdough, orange zest, stir again and leave warm for 4 days.

5. After this short exposure, kvass from birch sap can be drunk.

Birch kvass with malt on buckwheat flour with lemon

Ingredients:

One glass of powdered kvass malt;

Small lemon;

A tablespoon of honey (buckwheat);

A small handful of dark raisins;

A glass of buckwheat flour;

A handful of raspberry leaves;

Two liters of birch sap.

Cooking method:

1. Sift buckwheat flour into a bowl, pour in one and a half cups of boiling water, rub and stir, leave to cool completely.

2. Rinse the raisins well and grind with a meat grinder along with lemon. You don't need to cut the zest from the lemon.

3. Rinse the raspberry leaves, wipe dry and chop with a knife.

4. Mix the ingredients twisted in a meat grinder with raspberry leaves and honey.

5. Add steamed buckwheat flour and malt. Mix well and pour everything with birch sap.

6. Wrap the neck of the container with a bandage or gauze and put it away for 4 days in a fairly warm room.

7. After that, drain the finished birch kvass from the sediment and strain.

8. The starter that remains at the bottom of the container can be reused.

Apple kvass on birch juice with ginger and mint

Ingredients:

Two liters of birch sap;

Five medium-sized apples;

40 grams of fresh ginger root;

A teaspoon of light honey;

Three spoons of raisins;

Half a lemon;

Fast-acting yeast - 0.5 tsp;

Eight mint leaves;

100 gr. sugar.

Cooking method:

1. Rinse and sort through the mint leaves, raisins and spread everything on a towel.

2. Without peeling the peel from the apples, cut them into medium-sized slices, remove the seeds and pour over with birch sap. Put the pan with apples on a small fire and boil after boiling for three minutes, cool.

3. Dissolve the yeast in half a glass of warm broth. Add sugar (1 tsp) to the mixture, stir and put in heat for a quarter of an hour.

4. Pour the risen yeast into the cooled broth. Add the remaining sugar, honey and squeeze the juice from the lemon. Dip the finely grated ginger, chopped mint leaves and raisins.

5. Stir thoroughly, cover with several layers of gauze on top and soak for up to 12 hours.

6. Be sure to strain the drink and cool well.

Kvass from birch sap - cooking tricks and useful tips

The sap secreted by the birch tree is collected in the spring, when abundant sap flow begins.

In the bark of an adult tree, the girth of which is more than 20 cm, a hole is made to a depth that allows reaching the wood, and a tube is inserted into it. It is in it that the juice will stand out.

The diameter of the hole must correspond to the diameter of the tube inserted into it, otherwise the juice will flow past.

For convenience, you can use a tube from a medical dropper. One end is inserted into a hole in a tree, and the other end is inserted into a hole in a nylon lid, which is put on a three-liter jar. When the container is full, it is replaced by another. The juice collected by this method is pure without admixtures of forest debris.

Freshly harvested juice before making kvass must be filtered from accidentally ingested debris.

Birch is a purely Russian tree. Despite this, legends about its medicinal properties, and the medicinal properties of its juice are known all over the world. Many people feel peace in the birch forest. They go there to remove all the negativity and recharge their batteries. It is enough just to sit under a tree, or stand near it, leaning back. Not without reason, birch has long been a kind of deity that was worshiped.

The healing properties of natural birch sap are known to all. In addition, it is an environmentally friendly and tasty drink.

Birch sap is taken not only to quench thirst. It is also used in cooking. It is in demand both by traditional healers and traditional medicine, in which not only juice is used, but also leaves and buds of a tree.

Birch sap is considered a common folk remedy. It can be drunk on its own or together with other juices or infusions.

Following the advice of doctors, birch sap should be drunk if you decide to cleanse the body of toxins and toxins. It is able to relieve pain during migraine, helps the resorption of salts in arthritis and rheumatism. Using it regularly, you can improve metabolism, get rid of constipation and intestinal colic. His help will be noticeable in chronic gastritis and obesity, as well as low acidity of the stomach.

In order to prepare a healing drink, you need to knead 150 g of lingonberries and squeeze out the juice, add 1 liter of birch sap and cook in an enamel bowl for 5 minutes over low heat. The resulting mixture is filtered and 1 tablespoon of honey is added to it. It is recommended to take it warm, one tablespoon half an hour before meals three times a day. Reception time - three days. After a break, the course is recommended to be repeated.

Birch-oat drink is recommended for those who have chronic inflammation of the liver and pancreas. To prepare it, you need to take a glass of oats, rinse, then pour birch sap, in the amount of 1.5 liters. You need to insist such a drink in the refrigerator for 12 hours.

After this time, the contents must be poured into a bowl suitable for boiling and boil over low heat until half of the broth has evaporated.

The drink is cooled to room temperature and filtered. You need to drink it three times a day half an hour before meals for three months.

Birch sap is an excellent diuretic. It is used to remove sand and stones that may be in the kidneys and bladder. Having previously consulted with a doctor, you can prepare the following decoction: pour the crushed wheatgrass root with a liter of birch sap. Boil on fire - the volume should be halved. You need to drink the resulting broth every hour, one tablespoon.

It is possible and necessary to use birch sap for both healthy and sick organisms.

The benefits and harms of birch sap were well known to our ancestors. More precisely, they knew more about its beneficial, healing properties. They also knew when and how to collect this medicine, how to prepare it correctly in order to preserve the healing substances as much as possible. This forest drink has few contraindications, but still they are, and they were established by traditional medicine after a series of observations on patients suffering from urolithiasis and stomach ulcers.

For representatives of the current generation, birch sap is a kind of antiquity, a true story, a natural product from the times of the USSR, which has gone into the past along with the realities of life. There is some truth in this, because the value of this drink, the methods of its collection and preparation are gradually forgotten. Yes, and the volume of its industrial procurement has decreased significantly. However, there are keepers of traditions, there are many recipes left in folk herbalists and a lot of evidence that this drink is not just a symbol of Russia. It is also a valuable medicine that can be prepared at home.

Features of medicinal raw materials

Birch sap is pleasant, sweetish, with a specific delicate aroma. For what diagnoses is it recommended? Does it have contraindications? When to start collecting, in what ways to harvest juice yourself?

Preparation of birch sap

Industrial collection and conservation of birch sap are carried out mostly in Belarus, less - in Russia and Ukraine. This drink was especially popular during the Soviet era. The older generation remembers very well how, in the era of shortages, three-liter cans of this drink filled empty counters. It can also be seen on modern counters (in three-liter, one-and-a-half-liter jars and tetra-packs), but its production has noticeably decreased.

• When to collect? Harvesting is carried out in early spring, when the juices begin to rise from the root up the tree trunk. With a thaw, sap flow can begin earlier - in February. The juice is collected until the buds on the birch have blossomed, which also depends on the weather and climatic conditions. It is also better to collect liquid during daylight hours, because at night the trees “sleep” and the movement of sap stops.
• How to collect birch sap? There are several rules to follow: do not use young trees; after collection, the hole or slot should be covered with wax, laundry soap or a special garden pitch, which prevents various lesions and wood decay. In extreme cases, the hole is tightly closed with moss or a twig is stuck into it, it is saturated with liquid, swells and prevents it from flowing out. This forest food resource (namely, as it is called in the legislation) can be obtained in different ways. The first is to make an incision (notch) on the bark, substitute a groove and fix it, hang a container where the juice will drain. The second is to drill a hole in the barrel to a depth of 5 cm, insert a plastic tip from the dropper system into it, and lower its other end into a container. The third - cut off young branches, wrap them with a plastic bag, where the liquid flows. Sometimes the juice is collected from stumps after sanitary cutting of a forest area.
• Some "tricks" of collecting. You need to start collecting in the southern parts of the grove, and as the snow melts and warms up, move deeper into the forest. They try to make incisions on the north side of the trunk - there is more juice here. A cut or hole is made at a height of approximately 50 cm from the ground. Don't make a deep hole. First, it is dangerous for the life of the tree. Secondly, the juice moves between the bark and the wood, it is enough just to pass through the bark layer.
• How to store birch sap at home? Raw birch is best collected and stored in glass containers. If it is collected in plastic bottles, then after filling it must be immediately poured into glassware. Raw can be stored in the refrigerator for no more than 3 days. It is desirable to drink it by this time, then it becomes cloudy, bubbles appear in it, and fermentation processes begin. Then you can already make kvass or wine from it. For long-term storage, fresh juice is canned and frozen in small portions.

One large tree can produce up to 7 liters of valuable liquid per day, a small tree - up to 3 liters. On a tree with a diameter of up to 20 cm, only one hole is allowed, with a diameter of up to 25 cm - two holes can be made, up to 35 cm - three, and over 40 cm - no more than four. Despite the fact that birch roots go deep into the ground and take nutrients from clean soil, it is better to choose birch trees in groves, and not in plantings along roads. Wood also has the ability to absorb harmful substances from the air.

Healing properties and pharmacological action

The chemical composition of birch sap includes:

• invert sugar (with equal parts of glucose and sucrose);
• organic acids;
• proteins;
• carbohydrates;
• essential oil;
• phytohormones;
• phenols;
• urea derivatives;
• saponins;
• tannins;
• group of vitamins B;
• vitamin C;
• rich composition of trace elements (copper, potassium, sodium, manganese, magnesium, iron, silicon).

Pharmachologic effect:

• diuretic;
• secretory;
• anti-inflammatory;
• tonic;
• restorative;
• blood-purifying;
• antioxidant.

Increasingly, they talk about the antitumor properties of raw birch, although there is no scientific evidence for this. It can be prescribed for rehabilitation, recovery of the body after severe procedures in oncology.

What diseases are indicated

• Diseases of the gastrointestinal tract. It relieves spasms, gastric and intestinal colic, treats diseases of the stomach, liver, gallbladder, acts as a mild analgesic, anti-inflammatory medicine. Restores microflora, appetite, digestion.
• urinary system. One of the effective folk remedies for urolithiasis. It is advisable to drink fresh 6 glasses a day. Juice promotes crushing of stones in kidneys and their removal. The course of treatment is carried out under the strict supervision of a doctor, painful conditions are likely.
• Rheumatic diseases. Effective remedy for gout, articular arthritis, atherosclerosis. They are taken internally and externally.
• Respiratory system . As a tonic with an expectorant effect, it is prescribed for inflammatory processes in the bronchi and lungs, including the treatment of tuberculosis.
• Metabolic disorders. In diabetes, blended birch sap is useful in complex treatment and with a strict diet. On its basis, a medicinal drink is prepared, it contains 35% juice of raspberries, currants, blackberries, blueberries, elderberries. It is also taken with decoctions of wild rose, lingonberry leaves, buckthorn, nettle and other medicinal herbs. We emphasize that phytotherapy for diabetes mellitus gives a positive therapeutic effect, but only under the supervision of a doctor, with a number of laboratory studies. Depending on the type of diabetes, the dosage and course of treatment are prescribed. Since the juice is low in calories and stimulates all metabolic processes in the body, it is drunk for weight loss.
• Anemia. With anemia, it is recommended to drink juice 2-3 glasses a day before meals.
• Avitaminosis. Birch sap contains half of the periodic table. It is prescribed for spring beriberi, weakened immunity, after serious illnesses, for the prevention of acute respiratory viral infections, influenza.
• Intoxication. The drink helps well in case of poisoning (gives energy and reserves of lost fluid), cleanses the body of toxins, restores the water-salt balance, helps to lower the temperature and acts as a diaphoretic in combination with rosehip broth and lemon juice. The drink also helps with a hangover, relieving discomfort in the stomach.
• Outdoor use. The tool can be used to gargle, rinse the nose, drink to disinfect the oral cavity with stomatitis, gingivitis, periodontal disease. They also wipe the skin with scabies, psoriasis, neurodermatitis, eczema, ulcers. Good for non-healing wounds.

This healing drink has few contraindications: individual intolerance and an allergic reaction. It is important to remember that with exacerbation of gastric and duodenal ulcers, as well as in the acute form of urolithiasis, self-treatment with juice can lead to an even greater exacerbation. Therefore, medical supervision and supervision is so important. Due to the high content of glucose, birch sap can harm the body if the dosage and dilution are incorrect.

Features of the preparation and use of birch sap

Despite all the harmlessness and undoubted usefulness of this forest drink, it is recommended to consult a doctor before taking it. If any side effects appear (primarily from the digestive system - diarrhea), treatment should be discontinued and a doctor should be consulted.

How to use

How much juice can you drink per day?

• A glass 3 times a day is the "universal" dosage.
• Some herbalists recommend drinking diluted juice, especially if there are exacerbations and diabetes.
• For preventive purposes, you can drink for a long time, but little by little.
• The treatment course may be shorter, but with a higher dosage, in which case a break in therapy is necessarily made.

cooking recipes

Recipes for harvesting birch sap are impressive in their diversity. You can prepare pure raw, or you can prepare sedative infusions with the addition of mint, fortified ones with blackcurrant and rose hips. Also, raw birch produces delicious kvass, wine, low-alcohol drinks, syrup.

• Kvass. Birch sap has high fermentation properties. Therefore, kvass from birch sap is prepared without yeast. But there are also recipes for its preparation with yeast.
• syrup. It is curious that today in the world there are no more than two dozen manufacturers of this delicacy. Birch syrup is prepared according to the same principle as the famous maple syrup. To get 1 liter of product, you need to evaporate 100 liters of juice! The syrup is similar to honey in consistency and taste, but there is a woody bitterness in it. In Russia, there is a community of lovers and connoisseurs of this product, which also produces natural birch sap, sauce, kvass, and chaga. You can buy frozen cheese here.
• Wine. In the USSR, the production of birch wines was established, but now it is a rarity. From raw birch, high-quality sparkling (carbonated) wine was obtained. It can be prepared at home according to old Russian recipes.

carbonated drink recipe

1. Pour raw birch into a three-liter jar and keep warm for 2 days.
2. Put in a jar 6 tsp. Sahara.
3. Add some raisins and lemon zest.
4. Close the lid and hold for 2 days.

It turns out a pleasant carbonated drink with sourness (essentially - kvass). If the fermentation process is active, you need to slightly open the lid or use a lid with a hole. To reduce fermentation processes, the drink is stored in the refrigerator.

Recipe for birch kvass with yeast

1. Heat raw birch to 35°C.
2. Add 15 g of yeast (per 1 liter of juice), some raisins, lemon zest.
3. Close with a tight lid.
4. Withstand 7 days.

Kvass perfectly quenches thirst, normalizes digestion.

Recipe for birch kvass without yeast

1. Pour raw birch into a three-liter jar.
2. Put pieces of dried rye bread in it.
3. For flavor, put currant and cherry leaves.
4. Cover the jar with gauze, soak for 14 days.

Recipe for kvass from malt

1. Pour 5 liters of raw birch into a large bottle.
2. Keep 2 days.
3. Put 30 g of barley malt.
4. Keep at least 10 days.

Earlier in Russia, kvass was prepared in large barrels. It was one of the most popular drinks at holiday feasts. To keep kvass for a long time, honey and oak bark were placed in barrels. Herbs were also added - thyme, cumin, linden, chamomile, lemon balm, St. John's wort. Blended low-alcohol drinks were made with the addition of mountain ash, rose hips, cherries, blueberries, and apples.

canned birch sap recipe

1. Take 3 liters of fresh juice.
2. Add 100 g sugar and 1 medium lemon, cut into wedges.
3. Boil over low heat in an enamel bowl for 5 minutes.
4. Pour into a sterilized jar, roll up.

Orange can be used instead of lemon. A sprig of mint or lemon balm will add a pleasant taste to the juice. Previously, there was an opinion that industrial birch sap is diluted with citric acid and water. Too much of it was produced in the USSR. In fact, a little lemon can be added to the recipe drink as a preservative.

Birch sap for women and children

• Pregnancy. There is no information that juice can harm the body during pregnancy. However, a doctor's consultation should be mandatory, especially if a woman has chronic diseases of the stomach and kidneys. This low-calorie drink quenches thirst well, normalizes metabolic processes, blood pressure, reduces nausea and vomiting during toxicosis.
• lactation. It is believed that birch sap is useful for breastfeeding, stimulates lactation. There is no scientific evidence for this. However, it can be useful for a nursing mother with its rich composition. It should be taken in reasonable portions. To begin with, it is recommended to drink 100 g of juice and observe the reaction of the baby.
• Childhood . The question arises: is it possible for children to drink birch sap? Pediatricians do not recommend giving it to babies under 1 year old in any form. After a year, you can offer canned juice, but in small portions, first diluted. Later, you can try to introduce raw into the diet, also in small doses. Juice is valuable for children with glucose, phytoncides, organic acids, unique compositions of micro and macro elements, vitamins. Needless to say, children should be given only a high-quality, proven product, without additives.

Cosmetology

Birch sap is widely used in cosmetology due to its tonic, antiseptic, anti-inflammatory effect. How is it used?

• Like lotion and hair mask. It strengthens the roots well, eliminates dandruff, increased fat content. Pure juice is rubbed into the scalp and hair. Also, masks are made from it with the addition of castor oil and honey.
• For skin problems. Undiluted juice wipe the skin in the morning and evening with furunculosis, acne, age spots, lichen.
• Reception inside. For skin diseases, it is used not only externally, but also internally. Birch sap acts as a blood purifier, helps with furunculosis, acne, acne, eliminates the cause of the disease "from the inside".
• cosmetic ice. In addition to lotions and masks, cosmetic ice from birch sap is used. To do this, it is poured into small molds, frozen, rubbed daily with pieces of ice.

What are the main medicinal properties of birch sap? First of all, it is a mild diuretic and choleretic agent. Also, the drink has a tonic, blood-purifying, tonic, antiseptic properties. It is used to treat skin diseases, metabolic disorders, anemia, vitamin deficiency, intoxication, and is actively used in cosmetology.

Folk healers and many doctors believe that birch sap for pancreatitis is one of the most beneficial drinks for an inflamed pancreas. Often, in chronic diseases, attacks occur in early spring, when the snow melts, and fresh and tasty juice can be obtained from a birch. This should be used by those suffering from illness, because such a medicine will really improve the condition and favorably affect the diseased organ.

What are the benefits of juice for pancreatitis

The beneficial properties and vitamins of birch sap have been known to everyone for a long time. It is especially useful in pancreatitis. It contains a lot of iron, fructose, sucrose, potassium, magnesium, calcium. And the content of organic acids and minerals exceeds its quantity. It contains vitamins of groups B and A, as well as C, D, R.

Its wonderful properties lie in the fact that it is able to restore health and strengthen the immune system. It has a very positive effect on the digestive organs, especially on the pancreas. Restores, strengthens and envelops, preventing inflammation from developing.

If a person suffers from pancreatitis, then he should drink healing juice every spring during exacerbations. The disease will become easier to tolerate, and after that it will completely stop tormenting the patient.

Juice helps to quickly secrete gastric juice, digest food, and speeds up metabolism. It removes toxins and toxins, and also fights bacteria that can provoke the development of the disease.

How to use it

It is best to get a drink in distant forests that are not near the highway. So there will be more likelihood that it is really clean and useful.

The season is early spring, it can be the end of March or the beginning of April. Best during the daytime. It is not necessary to pick the tree strongly, otherwise it may die.

It is best to drink juice fresh during the day. Cannot be preserved for the effective treatment of pancreatitis. If the drink remains, then it is better to store it in a glass dish in the refrigerator for no more than two days. Close the container with a lid.

Do not add sugar to the juice, or dilute it with water. It's ready to eat right out of the wood. Moreover, it is already quite sweet and rich. There is a recipe for an oatmeal drink with birch sap, which is also useful for pancreatitis.

You need to take half a glass of oatmeal per liter and put them in the refrigerator for half a day. Then, when the mixture is infused, you need to cook it a little over low heat. Then strain. Get a healing cocktail. You can add sugar or honey. It is recommended to drink it at 150 grams half an hour before meals. This drink will help soften the inflammation and irritation of the diseased organ.