Yerba mate was originally drunk and the leaves chewed by the Guarani people of southern Brazil and Paraguay in South America.
Currently, it is cultivated in southern Brazil, Argentina, Uruguay and Paraguay and is enjoyed as a beverage in the same way as tea is consumed in Europe and Asia. Yerba mate is traditionally drunk from a gourd with a reed straw with a filter, in the end, called a bombilla.
Uses and preparations
The leaves of yerba mate are high in many vitamins, minerals and antioxidants.
Contains caffeine, theophylline, theobromine and tannins. Drinking Yerba mate increases short term physical and mental energy.
The medicinal and/or health benefits are thought to include: increased energy, thermogenic (fat burning), appetite suppressant, blood cleansing, memory enhancement, digestive stimulant, pain reliever, increase bile production, mildly laxative, immunity enhancement and promotes perspiration. There have been some preliminary studies done on the benefits for fat burning, cardiovascular health and DNA repair, but further research is required for conclusive evidence.
Common preparation:A simple home style, yet traditional preparation is to take a leaf or tea infusion with 2-4 grams of leaves in 150mls of hot water.
Overuse may trigger anxiety, insomnia or headaches and is best avoided by people who have heart disease, high blood pressure, existing anxiety concerns and pregnant or breastfeeding women.
There are indications that excessive consumption of the yerba mate drink may result in cancer, including oesophageal, mouth, pharynx, larynx and lungs. However, the risk is dose-related and western drinkers of Mate drinks are unlikely to consume enough to raise concerns.
All information provided on this website is for informational purposes only. Please seek professional advice before commencing any treatment.
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