Sea buckthorn is a hardy plant that grows widely in China, India and Russia. Its beneficial effects are rapidly emerging in North America and include reduced cardiovascular disease risk. It is also a natural source of vitamins and anti-oxidants — it’s vitamin C content is 40 times high than oranges! It also contains a high amount of carotenoids, trace elements, essential amino acids, flavonoids and omega-3 fatty acids.
Thus, sea buckthorn has been used in folk medicine for ulcer, burns and digestive problems. New evidence suggests that it may reduce blood cholesterol and glucose levels.
With all of this going for it, we almost don’t care how it tastes. Have any of you DIA-ers tasted sea buckthorn wine on an overseas journey? If so, do tell.