At the first sign of an upset stomach, my husband is out back plucking leaves off of our guayaba tree to make a tea. I thought I’d do a little investigation on whether or not there was any validity to these stomach ailment treatment claims and here’s what I found out.
Psidium guajava, known as guayaba or guava, is native to Mexico and its fruit ranges from white or yellow to dark pink. We have two different varieties growing in our backyard, the yellow and the light pink. Both the fruit and the leaves are used in traditional medicine to treat diabetes, hypertension, cavities, diarrhea, rheumatism, lung disease, fever, and inflammation.
Digging a bit deeper into scientific studies, I found that the fruit (either eaten raw or made into juice) has antitumor and anti-cancer properties, is useful in the treatment of type 2 diabetes, and effective in lowering blood sugar, serum total cholesterol, triglycerides and LDLc while increasing HDLc levels. Guava is also a natural antibacterial agent and antioxidant and beneficial in the treatment of cholera.
The guayaba leaf also has medicinal properties. It is cytotoxic, thus effective in the treatment of a variety of cancers. It protects against mercury toxicity, one of the causes of Alzheimer’s. Regular ingestion improves vascular function and regulates blood-glucose levels. It is effective in the treatment of diarrhea and dysentery as well as infections caused by the Candida fungi and Staphylococcus aureus bacteria.
My husband makes his stomachache tea from freshly picked young whole leaves. He washes then boils them for about 10 minutes and that’s it. He drinks it without any sweetener, but you could add honey if you like. The tea has an earthy taste to it.
I saw on another site, that you could make tea from dried and crushed leaves. However, that takes 3-4 weeks and there seems to be no additional benefit to drying them. Since we have a fresh source right outside our back door, we’ll stick with that. Have you tried guayaba leaf tea?