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Guarana is one of the best known stimulants originating from the Brazilian rainforest. Guarana increases concentration and clears the mind. It quickens perceptions, slows the pulse and suppresses the appetite which is very useful during long drives or work periods.
Guarana is used traditionally as a natural energy source or stimulant. It can be used to replace coffee and consumed in the same way or added to coffee to strengthen it.
Guarana can also be used to combat hangovers, neuralgia and menstrual headaches though long term use may cause nervousness and insomnia.
Also known as Brazilian cocoa and Uabano this is a climbing shrub with divided compound leaves. It is widely taken as a health tonic in Brazil helping people to over-come fatigue.
Guarana is in the methylated purine group and contains about 5% caffeine which is about 3 times as much found in normal coffee making this the strongest naturally occurring methylxanthine. It also has the same chemical composition as caffeine & cocaine and the same physiological action.
Guarana soft drinks are wildly popular in Brazil, and have been marketed in other countries world wide as energy drinks. It is available in other forms, including chocolate bars, chewing gum, powder, syrup and capsules and these products may be difficult to find outside of the Brazilian marketplace but can be found in some health food stores across the United States. Guarana can be found in many sports nutrition products but can be taken alone in dosages of 50 to 250 milligrams divided throughout the day. Guarana is chemically identical to caffeine and is also known as guaranine. It has been used for thousands of years by native Amazonians to help maintain their stamina and increase physical endurance. The seeds have seven per cent more caffeine than most plants, including coffee beans. The biggest difference between the caffeine found in coffee beans and that of guarana, is that guarana’s caffeine is released much more slowly, providing longer and more sustained stimulation. Directly stimulating the central nervous system and increasing metabolism, guarana is becoming more popular with body builders.
Possible Side Effects - Guaranine, a chemical compound found in guaraná, produces many of the same effects as caffeine. Individuals with conditions that may be complicated by high caffeine intake (including insomnia, depression, and pregnancy) should consult with a physician before adding guarana to their diet. Guarana products that provide up to 400 milligrams of caffeine per day are considered safe.
Chemical composition of Guarana seeds:
Vegetable fiber: 49.125 %
Reddish resin: 8.800 %
Starch: 8.350 %
Water: 7.650 %
Pectin, malic acid, mucilage, dextrin, salts: 7.470 %
Guarana-tannic acid: 5.902 %
Caffeine: 5.388 %
Yellowish steady oil: 2.950 %
Pyro-guarana acid: 2.750 %
Reddish colorant: 1.520 %
Amorphous substances: 0.606 %
Saponin: 0.060 %
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Did you know? Brazilians do not eat anything in the morning. They work hard from sunrise to sundown. The Guarana drink eliminates the siesta which is the rule in other parts of Latin America. The custom of taking a GUARANA refreshment is little known outside of Brazil and is particularly strong in the states of Mato Grosso and Amazonas.. The plant is native to these areas.
A stick of GUARANA is found in most Brazilian homes. The hard stick is rubbed over a grate to scrape off some powder. A teaspoon of powder is spread on the surface of a cup of cold water. As the powder dissolves the reddish-brown solution is drunk by millions of people every morning. The taste is extremely agreeable when mixed with sugar, but quite bitter when consumed alone. In spite of the high caffeine content, Guarana acts extremely slowly. During a 4 to 6 hour period it stimulates circulation and frees the human body from a drowsy condition. A person eating a heavy meal of fish or meat will be perked up..
The seeds are plucked one by one, the seeds are cleaned by rubbing in water, then dried in the sun. Next they are roasted on a pan or earthenware pot stirring frequently until the shells become brittle. The hot seeds are put into a strong fiber bag and beaten with a cudgel to remove the shells. Then the seeds are reheated to remove more moisture. The clean kernels are crushed in a mortar. This makes a fine, dry powder. During the night moisture seeps into the powder from the air and the next day the powder is formed into bars, cakes, or figures of animals. These cakes are slowly dried in an oven using little heat for 2 to 3 weeks.
The drink is believed to improve health, help digestion, prevent sleepiness, increase mental activity, and it is whispered that it improves sexual activities. The pounded Guarana seeds are used as a flour in Guarana bread. The seeds are also mingled with casava and water to make the favorite drink of the Orinoco Indians.
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