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Aphrodisiac Food Part 1

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First, some history on aphrodisiac food.

Natural but powerful, aphrodisiacs were first sought out as a treatment for various sexual anxiety and fears of inadequate performance as well as a need to increase fertility long time ago.

In ancient times, food was not so readily available as it is today. Undernourishment creates a loss of libido as well as reduces fertility rates. Substances that "by nature" represent "seed or semen" such as bulbs, eggs, snails" were considered inherently to have sexual powers. And because procreation was an important moral and religious issue, aphrodisiacs were sought to insure both male and female potency.

Other types of foods were considered stimulating by their "physical similarity to genitalia" or phallic shape like the peach and cucumber. Some foods deemed to have aphrodisiac qualities were derived from myth. Aphrodite, the love goddess was said to consider "sparrows" sacred because of their "amorous nature" and often included the bird in any concoction for boosting sexual health. The ancient list included Anise, basil, carrot, salvia,

gladiolus root, orchid bulbs, pistachio nuts, sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails.

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