Water is a versatile solvent. She is involved in the regulation of all body functions. Adequate water supply ensures that water-borne elements (nutrients, chemicals, hormones) have access to the most important organs. When it reaches dehydrated cells, water triggers vital chemical and physical processes.
Water reduces appetite and helps to burn fat stored in the body. It has been proven that a lack of it in the body leads to an increase in the body's reserves of fat, and vice versa - a sufficient amount of water helps the body to reduce such reserves. This is because water helps the kidneys to function properly. Its lack leads to the fact that the kidneys cannot cope with their work on processing certain products and some of them are thrown into the liver. In turn, the liver performs one of the most important functions in the body - the processing of fat into the energy needed by a person. If the liver has to take on some of the kidneys' work, then it eventually fails to cope with its work. As a result, less fat is burned, more of it remains stored.
By consuming enough water, we ensure good fluid exchange. An organism that does not receive enough water turns on the so-called "protection" and tries to save every drop. The fluid in our body is stored in the intercellular space - hence the swelling of the feet, legs and hands. Temporarily diuretic drugs cope with this ailment. Together with water, they remove important substances from the body. The body again turns on "protection" and again there is an accumulation of any liquid, which leads to a worsening of the situation. To avoid this problem, you just need to give your body enough water.
If you have a violation of water metabolism, then most likely the reason for this is salt. Our body can carry sodium only in small quantities. The more salt we consume, the more water is required to dissolve it. Therefore, to get rid of excess salt, you need to drink more. The kidneys will take over the rest of the work.
The metabolic systems of obese people are subject to greater stress than the metabolic systems of people of normal weight. Therefore, overweight people need to consume more water. Water helps to maintain the required muscle tone, protecting the muscles from dehydration during muscle contraction. It also prevents sagging skin that can be seen with weight loss. Water removes excess substances from the body, such as burned fat.
Water also helps with constipation. When the body feels a lack of water, it begins to look for sources of it. And the first such source is the large intestine, which leads to constipation. But a sufficient amount of water normalizes bowel function.
How much water should a person drink? On average, about eight glasses (200 ml each). Overweight people should drink more - one extra glass for every 12 kg of excess weight. More need to drink for people involved in sports, as well as in hot and dry weather. In this case, it is better to use cold water because it is absorbed faster by the body, and according to some experts, it helps burn more calories than warm.
Adequate amount of water in the body contributes to the excellent balance of fluid in it. This allows him to make a so-called "breakthrough". It means that:
There is an improvement in the work of the endocrine glands;
Excess water is removed, and fluid reserves are reduced;
The liver converts more fat into fuel;
Natural thirst returns;
In the evenings, a person is less likely to feel hungry.
If there is a cessation of the use of a sufficient amount of water, then the fluid balance is again disturbed, water begins to accumulate in the body, weight increases, and natural thirst disappears. The situation can be improved by going back in time and providing a new "breakthrough".
Yes, two-thirds of the human body is water, and lack of it is much more difficult to bear than hunger. Scientists even believe that the increasing inability of tissues to retain water and, as a result, a decrease in its total amount plays an important role in the aging of the body. Hence, it is clear how important the water-salt regime is. All biochemical transformations in the body, all biological processes and excretion of "toxins" are associated with the presence of water.
A day in a temperate climate, a person loses up to 2.5 liters of fluid (with urine, sweat, feces, breathing), and the same amount should be supplied. In the body itself, during biochemical reactions, 300 - 400 g of water are formed, about 700 g we get in solid foods. In addition, in the daily diet, a person should receive up to 1.5 liters of free liquid (tea, soup, milk, coffee).
The physical and chemical properties of water are of great importance. Lack of fluoride microelement in drinking water (less than 0.5 mg per 1 liter), which is necessary to build tooth enamel, leads to massive dental disease - caries, and an increase in its amount (more than 2 mg per 1 liter) to fluorosis is also dental disease. There are entire areas on earth where there is a lack of iodine in drinking water, which is necessary for building the hormone. thyroid gland- thyroxine, and this is the cause of a serious disease - Graves' disease.
Some scientists find a relationship between the prevalence of diseases of the cardiovascular system and "water hardness". They believe that places where the water is "hard" are less common cardiovascular disease than places where the water is "softer". This is explained by the fact that in "hard" water there is more magnesium, which has a beneficial effect on the central nervous system and heart.
So, nutrition should meet the needs of a living and growing organism in plastic materials and water.
Nutrition and energy for human life
However, for life, as well as for the performance of socio-biological functions the human body needs energy. And a person also receives energy for life from food. Its main suppliers are fats and carbohydrates (to a lesser extent - proteins). And their body should receive so much that it replenishes the expenditure of energy for all life processes: biochemical, biophysical and physiological, as well as social, professional and physical activities of a person. This must be borne in mind when planning the energy value of a meal.
Nutrition and fats
A rich source of energy is fats, the calorie content of which is 2.5 times higher than the calorie content of proteins and carbohydrates. Fats are of animal origin - the so-called saturated (butter, pork, mutton, fat), which have a solid consistency at normal temperatures, and vegetable (sunflower, corn, olive, cottonseed oil). Together with fat, the body receives fat-soluble vitamins A, D, E, K, polyunsaturated fatty acids important for life, and other biologically active fat-soluble substances (phosphatides, cholesterol).
With insufficient intake of fat from the outside, it can be formed in the body itself from carbohydrates, less from proteins. This is why people who consume a lot of refined carbohydrates (sugar, sweets) are often obese. Vitamins and polyunsaturated acids (linoleic, linolenic, arachidonic) supplied with fat regulate energy metabolism in the body.
The amount of fats and their quality significantly affect the absorption of proteins, carbohydrates, mineral salts and vitamins.
Nutrition and carbohydrates
The body's main source of energy is carbohydrates. Although they are inferior in calories to fats, a person consumes more of them, they are more accessible and act faster, and are used by the body within a few minutes after ingestion. Unused carbohydrates are stored in the form of glycogen stores in the liver, muscles, some of them can be converted into fats in the body. Basically, carbohydrates are broken down to glucose, which is in the blood at a constant concentration and provides the energy needs of the cells of organs and body systems. Contains carbohydrates mainly in herbal products- vegetables, fruits, cereals.
The well-known white sugar is a source of easily digestible carbohydrates with a large energy value, is quickly absorbed and assimilated by the body. The consumption of significant amounts of pure sugar (glucose) or sweets leads to an increase in glucose in the blood, which causes an increased release of the pancreatic hormone insulin for its absorption. Overstrain of the pancreas, in the end, leads to a decrease in its insulin secretion and, consequently, to a disorder of sugar metabolism, which is the essence of diabetes mellitus. But glucose, fructose and others simple carbohydrates who are in natural products, that is, they are enclosed in cell membranes, are absorbed more slowly and do not exert such a load on the organs that regulate carbohydrate metabolism. Therefore, it is useful to replace part of the sugar used with sweet fruits, vegetables, honey.
Replace Cahara with sweet fruits, vegetables, honey.
Speaking about the physiological value of carbohydrates, one more important function should be noted: the regulation of digestion and the elimination of its waste.
Once, while relaxing on the Riga seaside, we found ourselves at the same table with a woman and her son, twelve-year-old Kolya. Eating together every day, we quickly got to know each other. And here's what I noticed. Kolya, a tall, thin boy with a pale, seemingly translucent face, wore jeans and a shirt even on warm days, as he often and easily caught cold. But the most curious thing was - this is his manner of eating. When the first course, borscht or vegetable soup was served on the table, he carefully "caught" cabbage, beets, put them on the edge of the plate, and then slurped the remaining liquid with a spoon. I ate apples only peeled, barely ate black bread, and if I ate, I cut off the rind. Mother noticed my surprise:
Such a habit. He doesn't eat boiled cabbage, vegetables, carrots, beets, and I can't force him - he doesn't like it. I already told him that you need to eat vegetables, there are vitamins.
- And how is it with you, painful?
- Not good. We still try to make sure that our son eat well, get proteins, fats and vitamins. But with one he is not in order - constipation. It is almost impossible to do without laxatives. Doctors say chronic colitis ...
This is how it happens - we remember proteins, fats, carbohydrates and even vitamins, but everything goes down the drain, because our food is still not entirely correct. We are talking about insufficient intake of the so-called ballast substances.
In products vegetable origin, most often in their shells, contain complex polysaccharides - fiber and so-called pectins. They have no nutritional value: they are not absorbed by the body and are, as it were, ballast. But this is precisely where their great physiological value lies. Without being digested in the gastrointestinal tract, they contribute to the creation of a certain volume and consistency of stool, which irritates the nerve endings of the intestine and causes contraction of its walls - peristalsis, due to which the digested food moves through the intestine, and waste is removed from the rectum. This provides a normal microflora, the destruction of putrefactive bacteria, promotes the removal of excess cholesterol from the intestines, and the removal of toxins.
Insufficient consistency of feces leads to disruption of the normal contraction of the intestine - atony and to self-poisoning of the body. Putrefactive processes in the intestines intensify, which can contribute to the development of serious diseases. The most important regulator of this function is precisely the ballast substances contained in vegetable casings: the peel of vegetables, fruits, cereals, in beets, carrots, prunes, gooseberries, cabbage. The diet should contain at least 25 g of fiber and other indigestible polysaccharides.
It is a colorless and odorless liquid. There is a widespread belief that it was thanks to water that life appeared on planet Earth.
Also, she is the creator of the planet itself. plays an essential role in the chemical structure of living organisms, in the formation of climate and weather on Earth, and is also an essential component for maintaining human life.
Therefore, the role of water in human nutrition is very important.
Water is a good solvent. She takes part in the regulation of all body functions.
Thanks to a certain amount of water, the transfer of useful elements by water (nutrients and chemicals, hormones) to more important organs is ensured.
Having reached the dehydrated cells of the body, water provides the launch of vital chemical and physiological processes.
Water lowers a person's appetite and helps in burning fat stored in the body.
It has been found that a lack of water in the body contributes to an increase in the amount, and vice versa - the required amount of water helps the body to reduce such reserves.
This is because water ensures the proper functioning of the kidneys. Its deficiency leads to the fact that the kidneys do not do their job well to process waste products and some of them go to the liver.
In turn, the liver performs the most important function in the human body - the processing of energy necessary for people. If the liver has to do some of the kidney work, then it begins to fail to cope with its function.
As a result, little fat is burned, more of it remains deposited in the body.
By consuming the right amount of water, we ensure a normal fluid exchange.
An organism that is not getting enough water turns on what is called "protection" and tries to save every drop. Fluid in the human body is stored in the intercellular space - hence the swelling of the feet, legs and hands.
For a while, diuretics cope with this disease. Together with water from the body, they take away the substances it needs.
Useful properties of mineral water
Mineral water is able not only to quench thirst, but also to bring our body a large number of useful nutrients... This drink is an irreplaceable source for the beauty and health of our body.
Mineral water has an original taste and smell, therefore, when consumed, it does not need the addition of flavors, in the form of berries or syrups.
The healing effect of such water is shown when diabetes mellitus, anemia, overweight, high cholesterol and constipation.
With the correct use of mineral water, it promotes the excretion of salts, improves the separation of sputum in the mucous membranes and promotes a favorable metabolism.
The water, enriched with minerals, is even used for inhalations, microclysters and gastric lavage.
Mineral water is also used in home cosmetology. On the basis of water, face masks and herbal tonics are made.
Make ice cubes and rub them over the face. Washing with mineral water tones the skin well, moisturizes and nourishes with beneficial substances.
Drinking mineral water is carbonated and without gases. Still water is used even for cooking.
Depending on your health condition, you can select water with a low or high salt content. A qualified medical professional will advise you on the use of mineral water for medicinal purposes.
A big plus of healing water is that it can be stored closed for up to 2 years. Carbon dioxide will help preserve the healing properties of water and prevent spoilage.
Drink mineral water to benefit every cell in your body!
Cooking water
We will not be able to cook our favorite pasta without it, we will not be able to please the people close to us with an original soup, and we will not be able to surprise our baby with a delicious cake.
Without her, we will not cook a single dish. It is included in the composition of both familiar and unfamiliar dishes, although it is not customary to indicate it in the recipe.
Of course, all this is about water, about this life-giving and very amazing product, which is so widespread that it does not even arouse any interest and does not attract your attention in the kitchen.
We usually open the tap, without even thinking, and when we fill a pot of liquid, we put it on fire. You usually don't care what water you boil your soup in, or what water you boil your favorite potatoes.
But in vain! After all, poor-quality water can not only spoil, but also change the taste of your products, and as a result, disrupt the health of people close to you.
And the blame for everything is the multitude of substances, the most diverse, found in the water that pours from our taps. Let's take chlorine as an example. We all know that water is necessarily treated with chlorine before it enters your home.
Thus, water is eliminated from various microorganisms and chemical compounds that are harmful to humans. But chlorine gives a peculiar taste and smell to water.
In addition, it is worth remembering about chloride compounds that have carcinogenic and mutagenic properties. Also, do not forget about rust, sand, pesticides, nitrates and other harmful impurities.
Because of these impurities, food cooked in such water not only loses its taste (it becomes sour and smells like a pool), but also becomes very dangerous for your health.
The taste of food and our health always depend on the quality of the water that we constantly use for drinking and for preparing various dishes.
Every day we pay a large amount of money for food, and then spoil the same food at home, using the wrong water for cooking.
I. V. Prigun, M. S. Krasnov
LLC "Ekodar"
Water as the main or auxiliary raw material is used in the overwhelming majority of technological processes for obtaining food products. Almost all food production is associated with the consumption of water from a specific source. The main problems arising in this case are associated with the fact that the source water does not have the required quality and requires additional purification. In a number of industries related to the manufacture of bottled water, water for baby food, water for beer and alcoholic beverages, as a rule, special preparation of water is required, associated not only with its purification, but also with the introduction (dosing) of individual micro- and macroelements. An additional difficulty in solving this issue is that there are practically no identical water sources, therefore, the water treatment system in each case should be created taking into account local conditions.
For the production of juices, soft drinks, beer, alcoholic beverages, water treatment is required in accordance with strict specific requirements, the main positions of which are set out in the relevant regulatory documents. For a number of food industries, such as bakery products, milk and dairy products, it is sufficient for the water to meet the requirements for drinking water.
Water is a unique food product. The assimilation by the human body of various essential substances from a liquid medium is an order of magnitude or more superior to their assimilation from solid food. To a large extent, this applies to the set of micro and macro elements contained in natural water.
Main natural chemical composition water is associated with mineral components dissolved in it: macro- and microelements. The first - ions of calcium, magnesium, sodium, potassium, chlorides, sulfates, bicarbonates, depending on the predominance of certain substances, determine the hydrochemical class of waters. However, the taste of water can also be due to the presence of trace elements in it, for example, iron, manganese, zinc, copper. The organoleptic properties and especially the taste of water are of great physiological importance for maintaining the water-salt balance of the human body and largely determine the process of its preparation in food production.
The taste of water is primarily due to the content and ratio of calcium and magnesium cations, bicarbonate ions, as well as the concentration and ratio of sulfates, chlorides and carbonates. These macroelements of water primarily determine the physiological usefulness of water for the body. The organoleptic properties of water affect the secretory activity of the stomach, and a change in the taste of water affects the sensitivity of achromatic vision and heart rate. Thus, the content of hardness salts in drinking water in the range of 1 - 4 mg-eq / l not only improves its taste, but also contributes to the course of normal metabolic processes in the body. With drinking water, a person receives (according to standards) 1-2 g of mineral salts per day, and due to the fact that, unlike many food products, ions in water are in a hydrated state, their assimilation by the body increases by an order of magnitude.
Calcium ions are of particular importance for the human body, as the main structural component in the formation of supporting tissues. Lack of calcium in the body leads to osteoporosis, and lack of it in water exchange leads to edema. At the same time, the increased content of calcium in the water (100 - 500 mg / l) promotes stone formation in the kidneys and bladder... The presence in the required quantities of calcium ions in drinking water affects both excitatory and inhibitory processes in the cerebral cortex, stimulates hematopoiesis and secretions of the salivary and pancreas, maintains a high level of metabolism and enhances the body's defenses. A decrease in the level of calcium ions in the blood causes an increase in heart rate and an increase in blood pressure.
The second most important for the human body are magnesium ions. They are actively involved in metabolic reactions, in the construction of a number of enzyme systems, which are necessary for the implementation of the hexokinase reaction, i.e. for phosphorylation of glucose and its use by the cells of the body. Magnesium ions activate the inhibition process in the cerebral cortex, indirectly, through sodium and potassium ions, stimulate the activity of adenosine triphosphoric acid in the brain tissue, thereby increasing glycolysis and the respiration process in the brain tissues, improve overall well-being, have an antispastic and vasodilatory effect, and increase resistance mucous membranes and skin to the penetration of bacteria and toxic substances. At the same time, an excess of magnesium ions leads to metabolic disorders and growth arrest.
Sodium and potassium ions as antagonists are of no small importance in the water exchange of the human body. Thus, the administration of potassium ions promotes the elimination of sodium ions. A lack of potassium ions contributes to water retention in the body and the development of edema, and a lack of sodium ions leads to dehydration of the body.
Among the anions, chloride ions are of particular importance for the human body. They maintain the osmotic pressure of blood plasma, lymph, and cellular contents of the cerebrospinal fluid, regulate the body's water balance, participate in the formation of gastric acid hydrochloric acid and maintain gastric acid balance. The increased chloride content negatively affects the functions of the digestive system.
With an increased content of sulfates in the water, the function of the digestive system is disturbed and it has an unpleasant aftertaste.
The presence of trace elements in drinking water, especially fluorides and iodine, is of great importance for the human body. It is no coincidence that the normative document SAN PiN 2.1.4.116-02 "Drinking water. Hygienic requirements for the quality of water packaged in containers" includes the mandatory content of these elements when bottling water in the first and highest quality categories.
Practical interest in fluoridation of drinking water is primarily due to physiological role of this item. In addition to the well-known anti-caries effect of fluorine, its property is noted to be a biocatalyst for mineralization processes, which is used for medicinal purposes in osteoporosis, rickets and other diseases, as well as the ability of fluorine to stimulate immunoreactivity and hematopoiesis in the human body. On the basis of field observations, it has been shown that natural waters with an increased content of fluorine in combination with calcium have a positive effect on the body's resistance to radiation damage. Fluorine is even able to reduce the concentration of strontium in bone tissue by about 40% and this process is not accompanied by the depletion of calcium in the human skeleton.
Scientific research of the A.N. Sysin Research Institute of Human Ecology and Environmental Hygiene of the Russian Academy of Medical Sciences and the Dental Association of Russia showed that the problem of fluoridation is of decisive importance in the formation of healthy teeth in children and in the general prevention of caries. The problem of caries is also relevant for the adult population, since its consequences are not limited to the destruction of the chewing apparatus. Complicated forms of caries often lead to inflammatory processes in the maxillofacial region, allergization of the body, diseases of the ENT organs, digestive, excretory and other systems.
According to the WHO, the widespread incidence of tooth decay is largely associated with fluoride deficiency in drinking water. So, in the prevention of caries disease, the use of improved chewing gums is estimated at only 2 - 3%, and the use of modern fluoride toothpastes - at 25 - 30%. The highest preventive effect (from 40 to 70%) is provided by the intake of fluorides in the body with water. Thus, without sufficient supply of fluorides to the body from drinking water, an effective solution to the problem of caries is practically impossible.
Unfortunately, the range and level of physiologically necessary concentrations of fluorides in water is extremely narrow, low and amounts to 0.6-1.5 mg / l. At lower concentrations, there is practically no positive effect of this element on the human body, and an increase in concentrations to values of more than 2-3 mg / l leads to serious bone tissue disorders, inhibition of the functional activity of the central nervous system.
Using the example of the microelement fluorine, the importance of the intake of microelements into the human body precisely with drinking water and food products containing a significant amount of liquid was considered in more detail.
The trace element iodine is involved in the synthesis of thyroid hormones, affects the metabolic and regenerative processes of the body. In excess, it affects the activity of enzyme systems, changes the structural and functional characteristics of the thyroid gland, liver, kidneys. With a deficiency - a change in the metabolic processes of the body, characteristic of the hypofunction of the thyroid gland. The norm of the physiological usefulness of iodine in drinking water and liquid products based on it is 10-125 μg / l. At the same time, the intake of iodine in the body should not exceed 1 mg / day, with its excessive intake into the body, in particular with water, it does not have time to be released and chronic poisoning may develop.
To date, domestic and foreign researchers have established the optimal parameters of the macromineral composition of drinking water, which largely coincide with the requirements of SAN PiN 2.1.4.116-02 (see Table).
The presence of serious restrictions on the macro- and microelement composition of drinking water and liquid foodstuffs imposes a high responsibility both on the food production itself and on the manufacturers of the equipment used.
For food production must have appropriate certificates and sanitary and epidemiological permitting the use of the selected equipment and materials for this purpose.
Despite the high complexity of large-scale projects with multi-stage purification and addition of additives, ion exchange or reverse osmosis processes, modern methods computer modeling of water treatment processes makes it possible to abandon the creation of pilot models and, as a result, significantly improves the financial and time indicators of the design and installation of water treatment lines and their adaptation to specific conditions.
It should be noted that the final choice of the water treatment scheme is carried out by the manufacturer of the products with the direct participation of the company that is engaged in the design, supply, installation and commissioning of water treatment equipment.
Salt composition of drinking water
table
|
Ionic composition of water |
SAN PiN 2.1.4.116-02 requirements | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
|
Physiological norm |
Minimum levels |
Optimal Levels |
Maximum levels |
|||||||
|
meq/ l |
Mg-eq/ l |
meq/ l |
Mg-eq/ l |
meq/ l |
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|
** - determination of Ca 2+ + Mg 2+ |
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Literature
- Water. Sanitary rules, norms and methods of safe water use of the population. Collection of documents. 2nd edition, revised and enlarged. / Compiled by Yu.A. Rakhmanin, Z.I. Zholdakova, G.N. Krasovsky. - M .: "InterSEN", 2004. - 768 p.
- Elpiner L.I. The water we drink. M., Knowledge, "Man and Nature", 1985, p. 31-50.
- Petrovsky K.S., Vanhanen V.D. Food hygiene. M., Medicine, 1982.
- Guidelines for the control of drinking water quality. v. 1. Recommendations of the World Health Organization, Geneva, 1994, 256 p.
- Artyukhova S.I., Moliboga E.A. A study of the awareness of the population of Omsk about ways to prevent iodine deficiency.// Food industry. 2005. No. 4., p. 40-41.
Normally, the water content in the body of an adult is 30-45 liters (45-65% of body weight), most of which is inside the cells. Outside the cells, there are 10-15 liters of water, with about 75% in the intercellular space and 25% in the vascular bed in the blood plasma. With violations of water metabolism, disorders develop primarily in the extracellular space.
Water exchange depends on the balance of fluid intake and excretion. Water is the most important part of the diet, it ensures the course of metabolic processes, digestion, excretion of metabolic products with urine, heat regulation, etc.
The need increases by an average of 10% with an increase in body temperature for each degree above 37 ° C.
It is proposed to determine the need for water based on the energy content of the diet: 1 ml / kcal, which with a diet of 2500 kcal is 2.5 l / day. The latter value is usually taken as a weighted average (Table 10).
Table 10
Average daily intake and excretion of fluids in a healthy adult
* Oxidation water: when 1 g of proteins, fats and carbohydrates are oxidized in the body, 0.4, 1.1 and 0.6 ml of water (rounded) are formed.
It is generally accepted that for excessive drinking water creates an increased load on the heart and kidneys, minerals and vitamins are excreted from the body. At limiting consumption of water, the concentration of urine increases, salt precipitation can fall out in it, the release of metabolic products from the blood decreases. In general, these positions are true, but not for all people equally. Much depends on the individual characteristics of a particular person, the state of his health and the nature of his diet. For example, foods rich in sodium promote water retention in the body, while foods rich in potassium or calcium have the opposite effect.
The intake of water in the body is determined by the feeling thirst, which is formed by the corresponding center located in the hypothalamus. The signal for the excitation of its neutrons is hyperosmia of the extracellular fluid. However, the feeling of thirst sometimes does not coincide with the actual need for water due to thickening of the blood, but is caused by dry mouth from decreased salivation. In these cases, rinsing your mouth is sufficient. Citric, malic and other organic acids contribute to the enhancement of salivation. Therefore, it is better to quench thirst with water acidified with citric or ascorbic acid, with lemon or cranberry extract, the addition of acidic juices, fruits or berries. Unsweetened decoctions of dry fruits and rose hips, green tea, low-fat dairy products are good for quenching thirst. To quench your thirst, the amount of sugar should not exceed 1-2%. At temperatures above 12-15 ° C, water does not give a refreshing effect, it is better to quench your thirst with a few sips of water, drunk with an interval of 5-10 minutes, and not a large amount at once.
Cold water, drunk on an empty stomach, enhances the motor function of the intestines, which is used in the treatment of constipation.