Why does persimmon knit mouth

Why does persimmon knit mouth

In winter, fresh fruits are especially beneficial to the human body, but their choice at this time of year is not particularly large. Therefore, for many, a real storehouse of vitamins is persimmon, a sweet and ripe fruit of the ebony family. Persimmon appears on sale by the end of autumn and enjoys unchanged popularity among buyers. True, this oriental fruit has one very unpleasant feature, since after eating persimmon, there is often a sensation of viscosity in the mouth.

Why does persimmon knit

This is explained by the fact that tannin is a part of persimmon - one of the varieties of tannic acids, which manifests itself in contact with the mucous membrane, creating a feeling of viscosity in the mouth. In addition, tannin reduces the secretion of the salivary glands and constricts the blood vessels located in the oral cavity. All this creates a very unpleasant feeling, and after eating persimmon, you often want to brush your teeth or, in extreme cases, rinse your mouth. However, getting rid of the viscosity in the mouth is not as difficult as it may seem at first glance.

What to do if a persimmon is knitting your mouth

First of all, it should be remembered that tannin is found predominantly in the unripe persimmon fruits, which are distinguished by elasticity and density. This is the kind of persimmon that many of us are used to buying, considering that it is almost impossible to distinguish mature fruits from spoiled ones. This is true, but if you have purchased unripe persimmon, then you should not immediately feast on it. It is enough to leave the fruit for a day in a warm and dry place to ripen, and the amount of tannin in their pulp becomes minimal. However, if you still can not wait to try the fruits of this tropical plant, then you can reduce the tannin content in other ways. For example, it is only necessary to lower the persimmon for a few minutes into hot water, so that the tannic acid into glucose is started in the pulp of the fruit. Determine that this has happened. It is possible and in appearance persimmon, which will become transparent and seemingly glowing from the inside. Yes, and to the touch of such a fruit will be softer and tender. The second option to reduce the level of tannin is to freeze the persimmon , which after thawing will become very soft, juicy and sweet, and at the same time will not cause viscosity in the mouth. However, this method of combating tannic acid is considered less successful, because after freezing persimmon loses a significant part of its beneficial properties.

Well, if you are not a supporter of such experiments, then you can take an equal amount of persimmon fruits and bananas, fold the fruit into a plastic bag and tightly tie it up. After 5-6 hours, the persimmon, due to volatile substances contained in bananas, will ripen, and it can be eaten without any special concerns. Those who do not want to spend time fighting tannins should always buy the Korolek type persimmon, which even in its unripe form never knits your mouth and, moreover, has a very pleasant chocolate flavor.

If you still eat unripe persimmon and feel the viscosity in the mouth, you can correct the situation in several ways. The simplest of them is to brush your teeth and rinse your mouth thoroughly. However, you can resort to it only if you can boast of sufficiently strong tooth enamel. The fact is that persimmon except tannin contains many other acids that do not in the best way affect the outer shell of teeth. If, after eating persimmon, they are also cleaned, then enamels can be seriously damaged. A more gentle way to get rid of the viscosity in the mouth is to do a neutralizing rinse by dissolving 0.5 teaspoon of baking soda in 200 ml of warm boiled water. It is necessary to rinse the mouth thoroughly with the obtained product, and then, wetting a cotton swab in the solution, remove the remnants of fruit pulp from the tongue and gums, which will immediately get rid of the sensation of viscosity.

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