NATURE'S APHRODISIACS

From the editor: Throughout the ages, men and women have eagerly swallowed almost any substance that was called an aphrodisiac, no matter how unappetizing or bizarre. In our never-ending search for better sex, humans have consumed such diverse items as oysters, onions, eels, elephant tusks, lion blood, gin­seng, ginkgo, bull testicles, tiger blood, rhinoceros horn, ram penis, pig genitals, poison nuts, asparagus, alcohol, ambergris, mushrooms, marijuana, mandrake root, and the dried remains of the Mediterranean cantharis beetle, otherwise known as "Spanish fly."

The sea is a rich source of legendary aphrodisiacs. Oysters, shrimp, clams, anchovies, and eels have been reputed since ancient times to increase sexual desire. Indeed, the word "aphrodisiac" comes from Aphrodite, the Greek goddess of love and desire, who herself was a gift from the sea.

Many roots, vegetables, and fruits became known as aphrodisiacs simply because their shapes resemble human genitals. Surely those shapes were designed by nature as a clue to their use! So reasoned the ancients, who were always on the alert for such secret signs. Thus, based on shape alone, they chose to eat asparagus, bananas, beets, carrots, celery, cucum­bers, dates, onions, garlic, mushrooms, tomatoes, turnips, and the vanilla bean, among others, in the hope that they would arouse passion or bestow sexual vigor. Ginseng is another example. Because the ginseng root is shaped like a man-with a torso, two legs, and two arms-people concluded that eating it would increase virility...

Pages: 186

Special Interest: Sex, Sexuality, Alternatives to Drugs, Herbs, Aphrodisiacs.

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