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-bridegrooms due to its reputed aphrodisiacal powers.
• Asparagus: three courses of asparagus were served to 19th century bridegrooms due ot its reputed aphrodisiacal powers.
• Banana: due not only to its shape, but also its creamy,, lush texture, some studies show its enzyme brome lain enhances male performance.
• Caviar: is high is 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.
• Figs: ancient Greeks in a frenzied copulation ritual celebrated seasonal crops and fruits like figs.
• 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 remove, the tiniest taste is deadly. The flirt with death is said to give a sexual thrill. Not recommended.
• Oysters: some oysters repeatedly changed their sex from male to female and back, giving rise to claims that the oyster lets one experience the masculine and feminine sides of love.
• Radish: considered a divine aphrodisiac by Egyptian pharaohs, most likely because its spicy taste stimulated the palte.
• Truffles: probably due to its rarity and musky aroma, it ha long been considered to arouse the palate and the boy. To sustain his masculinity, and ancient lover in lore was said to have gorged himself to death on alba truffles during the wedding feast.
