Only a bit larger than the state of Alaska, Iran is among the most geographically diverse countries in the world. This ancient nation can be divided into 12 separate geographic environments and boasts 5 major climates. No wonder Iran is so diverse when it comes to the natural herbal remedies it produces.
This astounding diversity in Iran's geography allows Iran to host more than 7500 species of plants--around 1800 of which are used in medicine. Many of Iran's most precious herbal treasures are plants found nowhere else in the world.
The World Health Organization tells us that there are currently 30 companies producing natural herbal remedies in Iran. The government of Iran, in contrast to the regulatory agencies here in the U.S., requires all herbal remedies to be manufactured to the same quality standards as pharmaceutical drugs.
Generally spring and autumn are the best time to visit Iran even if the weather may, on occasions, be a little uncertain with short lapses into either the cold of winter or the heat of summer. More accurate is mid-April to early June, and late September to early November. These times avoid the long, cold northern winter, the Iranian New Year (late March) and the summer.
* If the heat doesn't keep you away, take note that prices along the Caspian coast can quadruple during summer.
* If you would like to go skiing then you should plan your visit sometime between November and March.
* The rose and rosewater festival takes place between April and June. The hunting season in Iran commences on 23 October and lasts until 19 February; however the high season of foreign hunters normally coincides with January holidays.
* Many people prefer not to visit Iran during Ramazan, the Muslim month of fasting, when most restaurants are closed between dawn and dusk.
Is a wonderful quick, easy and nutritious snack and with other fermented dairy products (like kefir) they are a dietary staple.
Yogurt is a very good source of calcium, phosphorus, riboflavin-vitamin B2 and iodine. Yogurt is also a good source of vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum.
These 10 nutrients alone would make yogurt a health-supportive food with potential inclusion of live bacteria.
Eating a cup a day of yogurt that contains live L. acidophilus cultures may help prevent vaginal yeast infections. In one study, a daily 1-cup serving over six months reduced recurrent yeast infections threefold. Acidophilus not only produces an environment that repels yeast, but also releases hydrogen peroxide, which halts the growth of other microorganisms.