Aloe Vera has been used medicinally for centuries. It was even mentioned in Ebers Papyrus which dates back to the 16th century BC. It can be found in many products sold today, such as facial tissues, cosmetics, sunscreen, soaps, shaving cream, lotions...the list is endless. It's also used as a natural food preservative.
While the topical use of Aloe Vera is widely known, most people don't realize how beneficial it is when ingested orally. Aloe Vera contains over 200 beneficial compounds including enzymes, vitamins, polysaccharides, amino acids and minerals that help the body absorb nutrients.
Aloe Vera contains many vitamins and minerals
Vitamins B1, B2, B3, B6, B12, C, E, A, choline and folic acid. As the vegan diet makes it difficult to get enough vitamin B12, many include Aloe Vera as a supplement. Minerals found in Aloe Vera include iron, potassium, calcium, sodium, and magnesium. The minerals found in Aloe Vera are known to boost metabolism.
Aloe Vera contains over 20 essential Amino Acids: Amino acids help the body function properly and are essential to good health. Aloe contains salicylic acid that is known to reduce inflammation in the body
Aloe Vera contains needed enzymes
Aloe Vera contains amylase and lipase. These enzymes aid in digestion by breaking down sugar and fat molecules.
If you choose to consume Aloe Vera, be sure to only use Aloe Vera that has had the compound, Aloin, removed as it can cause gastric and intestinal distress.
What you need:
Instructions:
Cleanliness: It's important to keep your hands and work surface clean to prevent bacterial contamination
Choose leaves that are mature, thick, fleshy and a deep green in color: The leaves should be at least 4-6 inches long. The oldest and largest outermost leaves near the bottom of the plant are The best to use as they contain a thick layer of gel.
Cut the leaves: Use a clean, sharp knife to cut the leaf from the plant, being sure not to harm the stem of the plant, itself.
Rinse the outer skin of the leaves and knife: Wash the leaves and place them in a bowl, cut side down, at a 45 degree angle for about 15 minutes. This is an essential step as it will drain the sap, which is very sticky.
Remove the serrated edges and skin carefully: Carefully remove the skin around the perimeter, leaving the top and bottom layer of skin. Then, run the knife under the top layer and peel away. Do the same on the other side.
Remove the gel from each leaf and place it in a sterilized jar: Pour the lemon juice over the gel and shake the jar to coat equally.
Pour the gel into a food processor and make a smooth gel: Keep the gel in a sealed jar in your refrigerator and keep for up to one week.
