The infusion is an energizing drink, similar to coffee or tea. It contains caffeine. South Americans drink it because they believe it increases metabolism and helps with weight loss. Studies show it provides metabolic benefits. It has compounds that stimulate metabolism. Studies indicate it could be useful for diabetes.
After starting the South American drink daily, my libido increased. I use it daily without irritation. My metabolism and sexual energy may be linked. I would address hypo issues first to potentially fix libido. Increasing dopamine and lowering serotonin may help.
It contains stimulants like theobromine, which is in chocolate. Chocolate is an aphrodisiac. Some people take stimulants recreationally to increase libido. People report the infusion gives them a natural high, making them more open-minded.
Potential health risks
Drinking it regularly may increase cancer risks like esophagus, mouth or lung cancer. Smoking and drinking it is especially risky. It contains PAHs which are often carcinogenic. PAHs are also in tobacco and grilled meats. More research on its side effects is needed. Those with sleep issues should restrict consumption.
Potential health benefits
Like teas, it has antioxidants. Studies suggest it may:
- boost energy and focus
- boost cognition
- improve heart health
- stimulate digestion
- promote weight loss
It may also reduce oxidative stress and DNA damage.
History and culture
The infusion was first cultivated by indigenous Guarani people in southern Brazil before European colonization. It is traditionally consumed in south central regions of South America.
Performance enhancement
Drinking it can improve athletic performance. It can increase endurance, improve muscle contractions, and reduce fatigue. Its stimulant properties help athletes stay focused and alert. Drinking it before physical activity can increase endurance and reduce fatigue.
Weight loss
The caffeine in it boosts metabolism and burns fat. Caffeine increases energy and prevents water retention. It suppresses afternoon appetite.
It increases dopamine receptors and dopamine. This increases drive and motivation. It is also neuroprotective of dopamine neurons.
Is the South American drink psychoactive?
The infusion is a traditional tea made from the leaves of the Ilex paraguariensis plant. It contains caffeine and antioxidants. The indigenous Guarani people used it in traditional tea ceremonies. Today, it is a popular herbal tea alternative to coffee in parts of South America. It has potential health benefits but also contains caffeine. The flavor resembles a mixture of herbs, vegetables and certain green teas. It is high in polyphenols and said to have nootropic effects. It’s possible to grow plants outside South America with climate control. Authentic loose-leaf comes from Argentina.
Does the infusion give you a buzz?
It tastes bitter thanks primarily to the tannins it contains. Many brands can take on a smokey flavor, depending on how the leaves are processed. It ultimately depends on the brand you choose. Some people prefer to balance it out by adding mint, honey, sugar, milk or citrus. Depending on the brand you choose, you could have a strong bitter flavor or a slightly milder taste.
It provides an energy boost due to its caffeine content. Caffeine is linked to alertness, concentration, reduced fatigue and enhanced physical performance. It contains a moderate amount of caffeine. Caffeine stimulates dopamine production which provides a “rush” when doing enjoyable activities.
It is bitter when brewed. Each steep releases more nutrients so this is a drink you can sip all day. Most enjoy it in parks or calm nature. This creates a bond between people gathered there.
Okay, the infusion is technically an infusion like all “teas” from herbs, not the tea plant. The drink is slightly bitter due to tannins. You can drink it hot, iced, with milk or fruit. It tastes like green tea.
Can I eat the leaves?
The leaves are native to South America, including Argentina, Paraguay and Brazil. It greows in humid, tropical highlands and can be found wild near streams and rivers. It is produced from holly leaves from an evergreen plant that is native to only a few regions in South America. The plant can grow in different settings, but the best tasting comes from leaves that have been grown in the shade of the rainforest. The leaves are high in xanthines, especially theobromine and caffeine. These compounds are primarily responsible for the stimulating effects and somewhat bitter taste associated with beverages.
The infusion is prepared by filling a container, traditionally a small, hollowed-out gourd, up to three-quarters full with dry leaves (and twigs), and filling it up with water at 70–80 °C, hot but not boiling. It is bitter when it is brewed. If you’re looking for a drink with more flavor, you should choose a more substantial variety or a more concentrated extract.
In these countries, it outnumbers coffee by a factor of six. It has been used by the indigenous people of South America, and have been recorded since the 1500s. Each person’s cup is considered personal, and there is a ritualistic aspect to drinking it, where the recepticle is passed around a circle of friends.
If you’re unfamiliar with it, it’s a member of the holly family native to South America – Argentina, Paraguay, Uruguay and Southern Brazil – whose leaves, when crushed, are used to make a bitter beverage called mate. This beverage is traditionally consumed out of a gourd, confusingly also known as a mate. Mate, originally cultivated by the Guaraní people native to Paraguay has been consumed in South America for centuries, and is also, due to immigration, consumed in places like Syria and Poland.