Is there any real health benefit to eating aloe vera? Or should I just consider it another plant to add to my grocery cart?
Many people like to use aloe vera as part of their skincare routine for various reasons. But you may also find that if you eat more of these tiny plants, you might see improvements to your diet. It may not have been a long time before someone started feeding aloe vera to their pets.
What is Aloe Vera (and why do we call it Aloeba)?
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Aloe vera used to be called Helleboreum napellus, which means “flower of the moon” in Greek. Some cultures thought that using this plant could help with fertility or wound healing, but research on Aloe vera wasn’t conclusive until much later. Today Aloe vera is primarily known as an ingredient in homeopathic medicine thanks to the work of Alexander and his colleagues at the University of Virginia School of Pharmacy.
Some scientists believe that these ancient Romans had a similar purpose in treating wounds, since they used several varieties of aloe that were grown specifically for this purpose. Because researchers weren’t certain how this plant worked, they kept trying different combinations in their lab until one was proven successful. That’s when Aloe Vera came along.
How many calories does Aloe Vera contain?
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The USDA recommends about 18 teaspoons of Aloe Vera per day! The average adult needs less than four servings per day because most Americans aren’t getting enough fruits and vegetables or having enough fiber. However, studies show that those who eat three servings daily tend to lose weight over time. They are able to stay slim by decreasing their intake of added sugars and fat. On top of that, Aloe helps lower triglycerides – or fats – levels in the blood, so it can promote weight gain when combined with other foods. So eat what you want. You won’t know the difference until you look back on all the delicious recipes that have come from years of trial and error with Aloe Vera. Here are some popular ones:
Aloha Vegan Bowl : Aloha makes a vegan bowl that comes together in under 30 minutes, including cauliflower rice and steamed veggies. We love this dish, which includes chopped kale, spinach, coconut milk, pinto beans, black olives, avocado, lemon juice and almond flour.
Aloha Makes a Vegan Bowl with Carrot Cauliflower Rice : This recipe contains no wheat, soy or dairy ingredients. Instead, it includes carrot and cauliflower rice. The veggie is cooked in water and seasoned with sea salt and pepper. And while you don’t need to wash carrots before cooking them, making sure you steam them first will ensure they cook more evenly. Afterward, make a creamy sauce with diced onions and shredded cheddar cheese. Pair it with your favorite crackers, a glass of ice cream or a protein-packed salad. Enjoy!
Aloha Green Salad : Use fresh or dried greens, roasted almonds, seeds and dried red grapes for this simple yet delicious salad. No matter your dietary preference, Aloha offers 10 different options packed with high-quality organic produce.
Aloha Vegetable Casserole : These sweet potato cubes are baked in the skillet on medium heat, adding just enough oil to prevent them from sticking together. Then they are covered with minced garlic, tomatoes, herbs and spices. When you finish adding everything else, add cornstarch and mix well. Don’t forget to drizzle with olive oil, butter, honey and your choice of sour cream. Best of all, Aloha only uses minimal amounts of sugar and doesn’t throw away any leftovers.
Aloha Tuna Noodle Skins : Our favorites include light tuna with chicken and broccoli; dark and spicy tuna, mixed herbs and mushrooms; and white and yellow tuna with kimchi and pineapple. Add our gluten free pickles and sautéed onion to round out the meal. Make sure your serving sizes are small and you can get each bite full!
Aloha Black Bean Pestos Tacos : These tortillas are filled with tender, flavorful black beans, salsa, guacamole, crispy onion, lime wedges and grilled pico de gallo. Start with a base of sliced tomatoes, bell peppers and cornichons, followed by diced cucumbers, jalapenos and tomatillos. Cook until the tomatoes start to become soft and begin to burst. Top with plenty of grated cheese, salsa, pico de gallo and fresh basil. Once done, serve with salsas, chorizo and ranch. If you’re a fan of spice, sprinkle ground cinnamon and chili powder on top as well. Keep the whole thing ready to eat in the fridge for up to 3 days or freeze for up to 4 months.
Aloha Avocado Granola Bars : Get two slices of these tasty granola bars with every purchase of 5 boxes of Aloha products. Serve with fresh or dried fruit, nuts and yogurt, and enjoy each bar without guilt or fuss. You can also make them ahead easily in the morning by grinding the dry ingredients into quick-cooking powder for snacking!
Aloha Guava Coconut Fritters : Use raw banana, coconut, stevia, agave paste, maple syrup, crushed nuts and pecans instead of ordinary flour. Now you can whip delicious flavors right in the blender jar! For better texture, keep these frozen bananas in separate bags and thaw overnight before preparing the batter for frying.
Aloha Quinoa & Veggie Sausage Wraps : Each wrap features quinoa mixed with lentils, sunflower seeds and feta cheese, rolled up with brown rice and topped with a variety of toppings.
Aloha Tomato & Parsley Pizza : One portion is made with tomato sauce, parsley and parmesan cheese on mozzarella bites. Another option adds tomato sauce and basil for extra flavor.
Aloha Honey Mustard Chicken Pasta : Lightly battered with mustard, breadcrumbs, Parmigiano Reggiano cheese and fried egg. Add your choice of meat, vegetable, seafood or rice to the pan along with 1 tablespoon of vinegar or cider vinegar to make your preferred marinade. Baste with your own homemade mayo or homemade dressing. Then bake in preheated oven at 350°F for 15 minutes. Remove, top each slice with your choice of ham or bacon, or add your special sauces and seasonings. Save the best for last! This version of Chicken Alfredo tastes amazing served alongside Caesar salad or pesto parmesan.
Aloha Sweet Potato Balls : Using organic potatoes for sweetness, add them to hot, salted sweet potatoes in this savory treat. Store leftover on cool nights for easy snack prep and grab whenever you want.
Aloha White Mushroom Rotini : Made with wild mushroom rotini, zucchini noodles and balsamic vinaigrette, the dish is a crowd pleaser when guests go to lunch.
Aloha Roasted Brussels Sprouts : With a rich caramel coating, roast sprouts in a baking tray or colander with olive oil. Season with salt and pepper and garnish with fresh mint leaves.
Aloha Spinach Artichokes : While it is technically artichoke sauce at heart, this take is a combination of sliced artichokes, tahini dressing, lemon juice, pasta and pine nuts to form a hearty side dish. Stir gently and quickly in the center of the plate to create a delightful visual effect. Enjoy immediately as an appetizer and add extra seasoning.
Aloha Herb Hummus : An excellent addition to sandwiches and salads, this herb-laden dip keeps for up to 2 days. For anyone seeking a healthy alternative, try Aloha hummus.
What’s the scientific name for Aloe Vera?
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The common name for Aloe Vera is Helleboreum napellus. Many researchers and herbalists refer to two older versions: Arctium lappa and Crassula officinalis. Research suggests they share very few genetic differences, so it’s possible that they were both once plants that were originally bred by European settlers in North America. In fact, some of the oldest documented cultivation in human culture occurred in North America in 1780 BC. Other historians believe these plants originated in Asia, although evidence points to Europe as being where they really began.
Scientists also argue that it may belong to more than one species because of subtle morphological variations. Scientists still disagree about whether Aloe’s nutritional properties are unique among plants and whether the same type of leaves and stems grow everywhere. For example, some believe that Asian varieties of Aloe look quite different from American types. Others say that these plants can’t be classified the same way. What’s clear is that Aloe is not just another plant. It’s alive and well, and has been around for millennia. Its popularity grew in part as a result of people discovering how beneficial it was when applied topically. In fact, researchers have studied hundreds of thousands of botanical samples from as far away as Central China, Thailand, Japan and Egypt for decades at a stretch.
How do you take care of Aloe Vera?
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Aloe vera is a great source of vitamin K and magnesium as suggested by a growing body of research. Researchers speculate that antioxidants from aloe can protect against
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