During my visits to my grandmother’s house as a kid, my favourite reading corner was under the pomegranate, guava and gooseberry trees. My grandmother used to loosely tie some of the fruits with a cloth or bag, so that she could save a few for us, before the squirrels and birds had eaten them all. So, until recently, pomegranates were something that we occasionally bought because it reminded us of my grandmother and her home.
Ever since my mother read an article on the benefits of pomegranate for lowering cholesterol and blood pressure levels as well as reducing heart blocks (atherosclerosis plaque), she has been encouraging everyone at home to have pomegranate, either as a fruit or juice.
My parents, who both have had heart surgeries and have had cholesterol issues for many years, seem to feel the difference and their cholesterol tests in recent months have drastically reduced to healthy levels.
While my father prefers drinking pomegranate juice by blending the fruit and straining out the juice, my mother prefers consuming pomegranate seeds.
She wanted me to share her way of consuming pomegranate seeds, as was indicated in the article that she read, so that it might be of benefit to others. It is said that pomegranate not only helps lower unhealthy cholesterol levels but also inhibits cancer. So, do try pomegranate on a regular basis and see if it does help you.
- Pomegranate seeds – 1 tbsp (either reserved after making the juice or possibly available in an Indian, Pakistani or Persian store)
- Water – 1 cup
- Boil a cup of water with 1 tbsp pomegranate seeds, till it reduces to ½ cup.
- Remove from heat and cool.
- Drink the lukewarm mixture each morning, on an empty stomach.