| Food
of Love |
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| History is
rife with the human pursuit of aphrodisiacs in many forms. Scientific
tests have proven that some aromas can cause a greater effect on the
body than the actual ingestion of foods. Here are some common foods
of love used through the ages. Alcohol: lowers inhibitions and increases confidence; however, over-indulgence has a sedative effect not conducive to a romantic tryst. Asparagus: three courses of asparagus were served to 19th century bridegrooms due to its reputed aphrodisiacal powers.Figs: seasonal crops were celebrated by ancient Greeks in a frenzied copulation ritual. |
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| Banana:
due not only to its shape, but also its creamy, lush texture, some
studies show its enzyme bromelain enhances male performance. Caviar:
is high in zinc, which stimulates the formation of testosterone, maintaining
male functionality.
Champagne: viewed as the "drink of love," moderate quantities lower inhibitions and cause a warm glow in the body. Chocolate: contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact. It was actually banned from some monasteries centuries ago. Ginseng: increases desire for physical contact. Perfumes:
made of natural foodstuffs such as almond, vanilla, and other herbs
and spices act as a pheromone to communicate emotions by smell.
Puffer
Fish: considered both a delicacy and an aphrodisiac in
Japan. If the poisonous gland is not properly removed, the tiniest
taste is deadly. The flirt with death is said to give a sexual thrill.
Not recommended. |
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