The drink that can replace coffee and does not contain caffeine: it calms the body, supports digestion and has a diuretic effect
A natural alternative to coffee, without caffeine and with beneficial effects on the body, is dandelion tea, a drink that is increasingly recommended due to its calming properties and its role in supporting liver and digestive functions.
A dandelion drink could replace coffee Photo: shutterstock
Although considered by many to be a mere meadow plant, dandelion has been used for centuries in traditional medicine for its effects on the body. The root of the plant is the most valuable part from a therapeutic point of view and is also used as a substitute for coffee.
According to botanist Marko Nestorovic, museum adviser at the Natural History Museum in Belgrade, roasted dandelion root is prized for its high inulin content.
“Roasted root, due to its high inulin content, can be used as a substitute for coffee. This drink does not contain caffeine and has a pleasant calming effect”explained Dr. Marko Nestorovic, for Blic.
Inulin, a fiber with a prebiotic role, contributes to maintaining a healthy intestinal flora and supports digestive processes.
“Preparations from the root have a good effect on the digestive organs, stimulate the appetite and are used in diseases of the bile, liver and gastritis”, Nestorovic also specified.
In addition to its effects on digestion, dandelion is also known for its natural diuretic action, helping to eliminate excess fluids from the body.
Dandelion tea is also beneficial for hormonal health and gut health.
“Due to the high content of potassium salts, dandelion has a diuretic effect and is recommended for heart patients”pointed out Dr. Marko Nestorovic.
Unlike some synthetic diuretics, the plant helps to eliminate water without significant loss of minerals, thanks to the intake of potassium.
Dandelion root contains numerous active compounds, such as flavonoids, inulin and important minerals (potassium, magnesium and manganese), substances that underlie its effects on the body.
The plant is used both for food and for therapeutic purposes. The young leaves are eaten in salads and the flowers are used for syrups, wine or dandelion 'honey'. However, the root is most used for the preparation of the coffee-like drink, but without caffeine.
Harvesting is done in spring or autumn, when the concentration of active substances is higher. After drying and roasting, the root is ground and used to prepare the infusion.
Although it is an extremely widespread plant in Europe and Asia, the dandelion remains underutilized, despite its uses known since antiquity.
