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    Mateology
    Mateology
    Mateology
    Ebook193 pages1 hour

    Mateology

    By David Askaripour

    ()

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    About this ebook

    Mateology is the Bible of yerba mate. No North American has ever written a book on yerba mate until Dave “Mate” Askaripour decided to learn everything he could about this ancient herb from Paraguay — living in South America for years — and return home to spread the word about this drink that has the power to improve lives, increase health and vitality, and most of all, form friendships.

    Learn Everything There is to Know About Yerba Mate:

    History and tradition.

    How to Prepare yerba mate.

    Learn the health benefits of yerba mate.

    Understand the various cuts and types yerba mate.

    Yerba mate's influence on North America.

    Learn about the yerba mate Circle and how it's used to form friendships.

    Read Mateology and see how mate has changed many lives around the world.

    Mate will change our Nation, one sip at a time.

    LanguageEnglish
    PublisherDavid Askaripour
    Release dateJun 10, 2013
    ISBN9780989494410
    Mateology
    Author

    David Askaripour

    In 2009 he travelled to Buenos Aires, Argentina to learn the Rioplatense dialect of Spanish. But language wasn't the only thing that he gained. Equally steeped in a new culture, he became immersed in the world of Yerba Mate, an ancient herb native to South America, traditionally consumed by the Guaraní Tribes of Paraguay. For over two years living abroad, he apprenticed himself to Mate, learning as much as he could about properly preparing the perfect gourd; how to detect subtle changes in tastes and textures throughout the wide range of varieties; as well as gaining intimate insight into the deep history and tradition. In 2011 came the formation of Circle of Drink, now a globally recognized Yerba Mate Community of Materos: Mate Drinkers that have a profound respect for the drink, seeing it not only as an herb to be consumed, but a lifestyle that promotes peace, togetherness, and equality beyond race, class, gender—all social barriers. Dave's love and passion for mate has led him to devote his life spreading this plant that has the power to not only uplift and energize the mind and body, but also bring people together and build community. Reach Dave at david@circleofdrink.com | 1 800 598 6009 Vist http://circleofdrink.com to learn more about Yerba Mate

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      Book preview

      Mateology - David Askaripour

      Mateology_Cover_eBook.jpg

      This book is an original publication of Circle of Drink Inc.

      Copyright © 2013 by David Askaripour

      All rights reserved.

      No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher or author, except in the case of a reviewer, who may quote brief passages embodied in critical articles or in a review. All images used in book © 2013 David Askaripour.

      The name Circle of Drink is a registered trademark of Circle of Drink Inc. The logo of Circle of Drink, with the name Circle of Drink displayed over the yin yang symbol, inside a circle design, is a trademark of Circle of Drink Inc.

      Published in the United States by:

      Circle of Drink

      1 Victoria Circle E. Patchogue, NY 11772

      support@circleofdrink.com

      www.circleofdrink.com

      phone: 1 800 598 6009

      ISBN 978-0-9894944-1-0

      Second Edition, 2015

      Printed in the United States of America

      The author, David Askaripour, and the company, Circle of Drink Inc., cannot provide you with medical advice, dosage information, potential drug/herb reactions, or assistance with questions relating to injury, illness, etc. We are not licensed practitioners, pharmacists, or researchers. We are legally restricted from answering your health related questions. Information in this book has not been evaluated by the U.S. Food and Drug Administration. The information provided by Circle of Drink is not presented with the intention of diagnosing any disease or condition or prescribing any treatment. It is offered as information only, for use in the maintenance and promotion of good health in cooperation with a licensed medical practitioner.

      Contents

      Introduction

      What is Mateology?

      Creative Clarity

      Mate Circles

      Mate in North American Culture

      The Server Remains Low

      Mateware

      A Look at Mate Terminology

      Selecting Your Mateware

      The Gourd (Mate)

      Wooden

      Calabash

      Ceramic

      Silicone

      How to Cure Your Gourd

      The Bombilla

      Fanned Bombilla

      Coiled Bombilla

      Spoon Bombilla

      Double Action Bombilla™ (Spring Loaded)

      Chambered Bombilla

      Pick Bombilla

      Bamboo Bombilla

      Mate Thermos

      Mate Kettle

      Caring for your Mateware

      Don’t share when you’re sick

      Keep Your Gourd Dry

      Boiling your bombillas

      Kettle Care

      Storing Your Mateware

      Gourd

      Yerba

      Your Mateware is Sacred

      Preparing and Serving Mate

      Mate Water

      Heating Mate Water

      Adding Yerba to Your Gourd

      Dummy Water for Dummy Mates

      Positioning the Bombilla

      Over the mountain

      Under the mountain

      Testing the Mate’s Quality

      Mate Serving Etiquette

      Passing the Mate

      Changing Lavado Yerba

      Mate Serving Tricks

      Waterhole

      Mate Molding

      Bombilla Hemisphere Switching

      Flooding the Mate

      Unplugging the Bombilla

      Keeping your Mate Water Hot

      Mate Pairings

      Pastry and Mate Pairings

      Mate and Cold Pizza

      Mate and Bizcochos

      Mate and Alcohol / Energy Drinks

      Mate and Cigars

      Types of Yerba

      The Primary Mate Cuts

      Yerba Characteristics

      Gaucho Mate

      Chimarrão

      Argentine Mate

      Paraguayan Mate

      Smoked (Barbacuá) and Unsmoked Mate

      Organic Mate

      Mate with Herbs (Con Yuyos)

      Shade Grown and Sun Grown Yerba

      Mate and Health

      Vitamins

      Polyphenols and Antioxidants

      Minerals

      Saponins

      Biological Activity

      Caffeine

      Chlorogenic acid

      Chlorophyll

      Choline

      Nicotinic acid

      Pantothenic acid

      Rutin

      Tannin

      Theobromine

      Theophylline

      Ursolic acid

      Mate’s Broad Health Benefits

      Mateine vs. Caffeine

      Mate’s Safety and Supposed Cancer Causing Effects

      Colon Cancer

      Oxidative Stress Reduction

      Mate and Osteoporosis

      Mate and Cholesterol

      Mate and Obesity

      Mate and Diabetes

      The Mate Harvest

      Greenhouse (

      Vivero

      )

      The Harvest (

      Consecha

      )

      Separation (

      Quiebra

      )

      The Drying Process (

      Elaboración

      )

      Heating of the yerba leaves (Sapecado)

      Drying (El Secado)

      Processing (El Canchado) and Storage (Estancionamiento)

      Milling the Yerba (Molienda)

      Packaging (Envasado)

      A Mate and Love

      Mate Glossary

      Notes

      Introduction

      Over one hundred years ago, during the 1899 International Commercial Congress held in Philadelphia, with 38 foreign governments in attendance, the subject of yerba mate was introduced by Señor Carlos R. Santos, a Government Delegate from Paraguay:

      Yerba maté, Paraguayan tea (ilex Paraguariensis), made from the leaves of a shrub which are pulverized or simply cured as other tea, affords a drink known by the name ‘yerba maté’ all through South America, where the people drinking it number 20,000,000. Maté is recommended for its hygienic, nutritious, and invigorating properties by scientific journals and notabilities, and that its general use in the United States depends solely upon its becoming more widely known is a fact beyond doubt.¹

      It was Santos’ last sentence, his prediction of yerba mate, beyond doubt, becoming a success in the United States, that has given me the impetus to pick up where he left off and reignite interest in mate – in my home country – where it has heretofore remained prevalent only in South America. It’s my sincere hope that this book acts a fulcrum, acquainting people with this plant beyond a plant; beyond a drink.

      Over a century later, Santos’ prediction has yet to be realized. With the early efforts of the first known mate company in the States – The Yerba Maté Tea Co. – at the turn of the twentieth-century, to the most recent efforts of Guayakí (a leading US mate company) at the turn of the twenty-first century, yerba mate still remains relatively unknown.

      The time has come to expose this Miracle Herb.

      My mate story begins with a trip to Argentina—finally taking the leap to learn Spanish. But it seems as though Spanish wasn’t the only thing that captured my attention.

      Tired, excited, anxious, and not knowing what to expect, I sat in a JFK terminal and waited for my plane to arrive. Little did I know that my eighteen-hour flight would turn into a forty-hour excursion through Mexico, Chile, then, finally, to my destination, Buenos Aires, Argentina.

      Something about Buenos Aires, just the name alone, resonated with me. It translates as Good Air. The modern city was affectionately called The Paris of South America. Enticing. A new language. New experiences. New faces. Many sources said not to learn Spanish there, because of the distinct dialect of the region – spoken only in Buenos Aires and neighboring Uruguay – though, that attracted

      me even more.

      I always had a knack for doing things against the grain. As far as I was concerned, my mind was made, and I bought a ticket in February. By April 2009 I was in Argentina. Who knew that I’d remain for three-years? Easily, Argentina became my second home.

      The passion of the people was amazing. It’s a communal, family-oriented culture. Both men and women kiss on the cheek—a required, friendly formality and sign of respect. No wonder why mate is considered The Friendly Drink, as most Argentines can been seen sharing a gourd amongst friends and strangers alike. It’s in their blood.

      After two delays, heavy storms, intense turbulence, a million cat-naps, various airports, junk food, no food, sweat, and exhaustion, I arrived, depleted and blurry-eyed. Excitement overflowed as we drove into the city. Upon arrival, I threw down my bags and left to explore my new world, stitching park to park and street to street, having no clue what direction I was headed. And though the city was rustic gray and full of concrete, everything appeared resplendent and fresh. Clear sky and city pigeons abounded.

      Stumbling with the few words I knew, I feebly attempted to order a vegetable pizza. The waiter, impatiently negotiating through my bastardized words and strong American accent, finally understood that all I wanted were vegetables on dough. Bueno! he said. I took my pizza and returned to the residence, a six-story renovated hotel now housing students. I lived on the top floor, in college dorm fashion —rooms packed with beds wall-to-wall. Luckily, I only had one roommate. Being twenty-five, I was one of the oldest, as the residence mostly housed young students attending local universities. There were a good share of Americans and Europeans there to learn Castellano (Spanish dialect spoken in Argentina), as well. Some having graduated, others on school break, and some just wanting to get away from their small towns and expand their horizons.

      Seated in

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