Benefits of maté
Energizing leaves
Le yerba maté is a leafy tree that grows in South America, notably in Argentina, Paraguay, Uruguay, and also in southern Brazil. The leaves are harvested to produce an infusion also called “maté”.
South Americans usually drink it from a thermos or, more traditionally, from a gourd with a perforated straw, the bombilla.
This in-depth study highlighted its stimulating benefits for the body.
Indeed, maté is rich in caffeine, theine and theobromine. These three substances stimulate the nervous system while reducing fatigue with a long-term effect.
In practical terms, you won’t experience that “energy crash” often associated with coffee. Note that maté contains more caffeine than tea but less than coffee.
Theobromine also promotes the secretion of serotonin, the ‘happiness hormone’. A good mood will follow.
Antioxidant action and an active immune system
Maté is rich in vitamin A, which, in addition to promoting iron absorption and the renewal of tissues (skin and mucous membranes), ensures normal vision.
As shown by this second study, maté is an excellent anti-inflammatory and has a positive effect on the stimulation of the nervous and cardiovascular systems.
Furthermore, thanks to vitamins A, C, and E, it is a powerful natural antioxidant. It improves the quality of your skin through cell regeneration and by slowing cellular aging.
An alert nervous system and stable vital signs
The minerals present, such as potassium, magnesium, and calcium, contribute to stimulating the nervous system, which is overworked, for your greater good.
Maté also stimulates muscle contraction: for example, intestinal transit and heart rate.
Magnesium is known to regulate our blood sugar and blood pressure. It also reduces the intensity of cramps caused during premenstrual symptoms or during menstruation.
Essential amino acids
Isoleucine, methionine, and tryptophan are not synthesized by the body and must be present in the diet, which is the case with maté!
They regulate blood sugar, help mobilize fat stores, and release serotonin.
A factor in combating obesity
This other study demonstrated that maté consumption reduced the accumulation of triglycerides and inflammation, making maté an excellent asset for your health.
You won’t get back in shape just by consuming yerba mate, but it can help promote weight loss when combined with regular physical activity and a balanced diet.
In what forms is maté available?
Leaves (with or without stems), loose or in individual sachets
When the leaves and branches of mate are harvested, a natural powder forms.
To preserve the aromas and benefits of this drink while avoiding nutrient loss, I recommend loose yerba mate made up of these three ingredients: the leaves, the stems, and the powder.
Each producer and, consequently, each brand will make its own blend. Note that the main ingredient of a loose mate remains the leaves (50 to 95%).
The stems (0 to 35% maximum) will soften the taste of mate and thus give it texture, but some mates don’t contain them.
Powdered
Mates in powder soluble ensure dissolution in no time. Count on about 1 teaspoon (5 g) for 100 mL of hot water, or 200 mL of hot or cold milk/plant-based beverage (almond, rice, soy).
Preparing powdered mate in sachets is even simpler because the mate is already pre-measured. If you’re in a hurry, it’s a good alternative: there’s no need to buy all the proper equipment like the calabash and the bombilla.
Unfortunately, a powdery mate may be sold cheaper but will also be less flavorful and less premium because it won’t contain leaves or stems.
Finally, a mate made of leaves, stems, and powder sold in bulk will always be more economical in terms of price per kilogram.
Capsules
These mate capsules are recyclable and compatible with Nespresso machines so you can enjoy your drink. Time savings guaranteed!
Dietary supplement
Ask your pharmacist for advice to avoid any contraindications and to ensure an appropriate, tailored dosage. Count on between 4 and 6 capsules per day depending on the brand, and always check the ingredient list to avoid any excipients.
Ready-to-use matés
Some brands offer flavored drinks to simplify consuming mate. However, be careful about added sugars in this type of product.
Criteria to consider
1. Environmental certifications
Due to the growing demand for mate, its production and harvesting have become intensive to achieve unmatched productivity.
Some brands prioritize mate quality above all, with respect for the environment and workers.
Here are my guidelines for selecting the best mate:
- Ideally, hand picking and harvesting at maturity every 2 years (and not before).
- An agroforestry system, which helps create a favorable microclimate by combining trees, crops, and animals on the same plot.
- The certifications Fair For Life (respect for working conditions and the environment), FairTrade (ethical and fair trade between producers, businesses and consumers) and Ecocert (guarantee of product traceability) are an additional guarantee of quality.
- A European organic maté guarantees a product free of GMOs and pesticides.
2. Purity
For ready-to-drink beverages, sugar will greatly reduce the bitterness of mate. Feel free to compare the sugar levels (indicated by the wording ‘of which sugars’) and beware of sweeteners, which contain no calories but have a very pronounced artificial sweet taste.
For capsule supplements: choose a 100% natural pure plant powder and a shell made from vegetable, not bovine, gelatin.
3. Drying the leaves without smoke
After harvest, the leaves are pre-dehydrated and then air-dried. This practice significantly reduces carcinogenic risks.
I therefore recommend that you check with the brand to verify this step, which is very important in the mate production chain.
4. Choose your maté according to your tastes
- Traditional green maté is the most widespread. Freshly harvested, it is dried immediately. Since it undergoes no aging, its light flavor is only slightly bitter and will suit maté enthusiasts perfectly.
- Aged maté for 1 to 2 years offers more intense, full-bodied natural flavors; its bitterness will be more pronounced.
- As for low-temperature roasted maté, its original notes resemble caramel, cocoa, and coffee.
Maté cultivation
Argentina is the world’s leading producer of mate, followed by Brazil. Young, carefully selected seedlings are grown in a nursery. Six months later, the plants are put in the ground.
Almost 4 years later, the young branches with their leaves are harvested, without flowers or fruit.
Within 24 hours of harvest, the leaves are exposed to high heat to develop their aromas (this is pre-drying). They are then dried at low temperature.
The optional maturation stage helps develop the flavors, aromas, and color of maté.
Finally, the leaves are ground and blended in varying proportions depending on the plant’s origin and the brand.
Contraindications
Caffeine in maté may have adverse effects in the following cases. Feel free to ask your dietitian for personalized advice:
- Anemia (iron deficiency): maté contains tannins that will limit iron absorption.
- Anxiety and insomnia: caffeine increases your nervousness and will only exacerbate your sleep problems.
- Tachycardia (abnormally high heart rate), ulcer, and hypertension: caffeine increases heart rate, stomach acid production, and blood pressure.
In summary
To make sure you choose the best maté, check:
- Its quality and its certifications
- The presence of sugars and sweeteners — prefer vegetable shells for capsules.
- Prefer smoke-free dried leaves
- According to your taste: green maté for a light flavor, mellowed for a full-bodied flavor, roasted for a caramelized flavor.
- The time of consumption: in the morning to wake up, before exercise, and throughout the day because it acts as an appetite suppressant.
