I am not exactly a health nut, so I cannot really comment on the side effects of eating this plant. Here I’ll try to address any questions that you may have, but first a few background thoughts.
Saffron is a plant from the rose family that’s been used in tea and a number of other uses, both for cleansing your body as well as the digestive system. The plant is also a source of dietary fiber, which, although it is known for keeping bacteria at bay, helps to keep the gut from getting any worse. The leaf also contains a number of amino acids; they are very similar to those found in meat, but in small amounts.
The first time I tried sesame oil was back in 1999, and I have continued to use it for about the past 20 years. If you’re like me, it tastes bitter and it’s been my go-to food for a number of things. Now that I’m older, it no longer comes back up with food, but I’ve continued to buy it for my health. The reason that I bought it, however, is because I had some sesame leaves that I wanted to take home as gifts with me. I’ve had them around for years, and one day I found a jar in my yard. It was pretty hard to find a gift jar with “Sesame” printed on it, so I figured maybe it would make a good gift.
I took what I thought was the right amount of time to cook it up, spread the oil all the way over the leaves, and ate it. The taste was not bad at all, and it reminded me of sesame oil at about 5% of salmonella. The rest of the ingredients I found really bland, and I’m not sure if I ate too much of this, but I am hoping that I didn’t. My friend had similar success, and I guess what she’s saying is that this really isn’t that much of a deal-breaker. For example, she said she uses about 1/3 jar to help clean up what she calls “meth”.
I’ve used sesame oil a few times before, and I must say it’s always felt kind of strange to me. When I was eating it, I was tasting more like peanut butter, and I didn’t know what to think. What’s even stranger is what I learned when I looked up the ingredients; I found that it contains an enzyme called malic acid, which is known for keeping