Who should not take yerba mate?
The South American beverage is brewed from the dried leaves of a plant related to holly. It has a distinctive, bitter, vegetal taste. The taste requires some getting used to, like coffee.
Drinking large amounts of the infusion for a long time can increase cancer risk. This risk is higher for smokers and drinkers. The temperature it is consumed at mainly causes this – not the infusion itself. When drunk very hot, in the 158-185°F (70-85°C) range, esophageal cancer risk rises.
The infusion contains caffeine. But it does not cause jitters and anxiety like coffee. This may be due to theobromine also present. It has higher antioxidant levels than green tea. Its polyphenols may improve the body’s natural defenses and prevent cell aging. By lowering cholesterol, it benefits heart health.
In South America people commonly drink the caffeinated infusion in place of coffee or tea. It is nutritious with vitamins, minerals and antioxidants. It includes mateine, a milder caffeine. When cold, hot water is added to drink mate.
Preparing mate follows certain customs. The dried leaves are poured from a container into the drinking vessel – traditionally a mate gourd. The drinking straw is called a bombilla.
Where is yerba mate found?
The yerba mate plant is native to South America. Its leaves are used to make a caffeinated infusion. The South American drink is considered an energy booster. Its effects last longer than energy drinks. It comes from the holly plant genus.
The infusion can be found online and in some stores. It’s possible to grow the yerba mate plant outside South America with climate control. After a hike, visit local coffee houses and tea rooms to try different flavors.
Some ingredients in the drink reduce inflammation. It exhibits antioxidant effects and may increase lifespan.
People share and consume the infusion daily across South America. Traditional methods use a gourd and metal straw to drink. Now it appears in teas, sodas, bars, and supplements due to its health benefits. One study linked hot consumption to increased esophageal cancer risk but more research is needed.
The South American drink is made from the yerba mate plant. It has slightly less caffeine than coffee, but more nutrients. It provides both mental and physical health benefits. It delivers an energy boost similar to coffee, but with less caffeine.
Today, the national drink is consumed 6 to 1 over coffee in Argentina, Paraguay, Uruguay and Southern Brazil.
The plant is native to subtropical South America. Its seeds reportedly germinate only after passing through the digestive system of certain birds. This makes commercial cultivation more difficult, increasing the plant’s value.
The caffeinated infusion contains adaptogenic compounds that stimulate the mind and body while regulating physiological systems. The stimulating effects are longer-lasting and less harsh than caffeine from coffee. It also provides antioxidants, anti-inflammatory substances, chlorophyll and other nutrients.
The caffeine content is less than brewed coffee but more than black tea. A 5 oz cup has around 78 mg of caffeine, compared to 85 mg in the same amount of coffee. So it provides a moderate stimulating effect.
With its unique nutrient content and smooth stimulation, the South American infusion is a smart alternative to coffee for those seeking sustainable energy and health.
The leaves grow more quickly in a controlled environment, so they are harvested once each winter. The dried leaves are trimmed by hand, then ground, and aged.
Drinking the infusion is as common in South America as drinking coffee and tea. It contains vitamins, minerals, antioxidants and mateine. The Indigenous Guaraní people considered the drink a gift from the gods. When it’s cold the mate is served with hot water. Preparing it is not just putting dried leaves in and drinking it, there are rules. The most common way is to continuously sip it for hours, adding leaves or water. This really is a drink you can pull on all day.