Why do we add bay leaf to meat and chicken?

Many women add bay leaves to foods, especially red meat and bird meat (duck and chicken).

Without knowing its benefit and the reason for adding it to food. When you ask any woman about the reason, she says to you: To give food taste and flavour.

This is wrong. If you boil bay leaves in a cup of water and taste it, you will not find any taste or flavour.

Why do you put bay leaves on meat?

Adding bay leaves to meat converts triglycerides into mono fats to test and confirm

Cut a duck or chicken in half and cook each half in a pot, add to one of them bay leaf and in the second do not add it, and note the amount of fat in the two pots

It has recently been proven that bay leaf has many benefits.

It helps to get rid of many health problems and dangerous diseases,

Among the benefits of bay leaf:

Treats digestive disorders, bay leaf helps get rid of flatulence.

heartburn,

Acidity

constipation,

And regulates bowel movement, by drinking hot laurel tea.

It lowers blood sugar level, and bay leaf is also an antioxidant.

It enables the body to produce insulin, by eating it in food or drinking bay tea for a month.

Eliminates harmful cholesterol and rids the body of triglycerides.

It is very useful in treating cold, flu and severe cough because it is a rich source of vitamin C. You can boil the leaves and inhale the steam, to get rid of phlegm and reduce the severity of the cough.

Protects the heart from attacks, as well as protects against strokes, because it contains compounds that protect the heart and blood vessels.

Rich in acids such as caffeic acid, quercetin, eigonol and parthenolide, which are substances that prevent the formation of cancer cells in the body.

Eliminates insomnia and anxiety, if taken before bed, helps to relax and sleep peacefully.

Drinking a cup of boiled bay leaf twice a day breaks up kidney stones and cures infections.