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Copyright © 2016 SuccessVantage Group Pte Limited All rights reserved. Published by Kevin Richardson Notes to the Reader: No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopied, recorded, scanned, or otherwise, except as permitted under U.S copyright law, without the prior written permission of the author. The statements found within the pages of this book have not been evaluated by the Food and Drug Administration. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. If a product or treatment is recommended in these pages, it is not intended to diagnose, treat, cure, or prevent any disease. The information contained herein is meant to be used to educate the reader and is in no way intended to provide individual medical advice. The publisher and the contributors are not engaged in rendering medical advice. All information contained in this book is received from sources believed to be accurate, but no guarantee, express or implied, can be made. Readers are encouraged to verify for themselves, and to their own satisfaction, the accuracy of all information, recommendations, conclusions, comments, opinions or anything else contained within these pages before making any kind of decisions based upon what they have read herein. The author of this e-book is not a licensed practitioner of medicine; therefore, the techniques, ideas, and opinions here are not intended as a substitute for proper medical advice! The information provided here is solely for informational purposes only. If medical advice or other professional assistance is required, the services of a competent professional should be sought. The author does not accept any responsibility for any liabilities resulting from any health decisions made by purchasers of this book. The words contained in this text which are believed to be trademarked, service marked, or to otherwise hold proprietary rights have been designated as such by the use of initial capitalization. Inclusion, exclusion, or definition of a word or term is not intended to affect, or to express judgment upon the validity of legal status of any proprietary right which may be claimed for a specific word or term. Individual results may vary.
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Table of Contents
Introduction ............................................................................................................................................. 4
Cayenne Pepper ....................................................................................................................................... 8
Turmeric ................................................................................................................................................... 13
Cinnamon ................................................................................................................................................. 17
Allspice .................................................................................................................................................... 20
Cloves ....................................................................................................................................................... 21
Oregano ................................................................................................................................................... 22
Rosemary ................................................................................................................................................. 25
Thyme ...................................................................................................................................................... 27
Basil ......................................................................................................................................................... 29
Parsley ...................................................................................................................................................... 31
Sage ......................................................................................................................................................... 33
Paprika .....................................................................................................................................................35
Saffron ..................................................................................................................................................... 37
Chives ...................................................................................................................................................... 39
Marjoram ................................................................................................................................................. 41
Black Pepper ........................................................................................................................................... 43
Ginger...................................................................................................................................................... 46
Garlic ....................................................................................................................................................... 49
Conclusion .............................................................................................................................................. 55
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Introduction
It was the father of medicine, Hippocrates, who many centuries ago said
“Let your food be your medicine – let your medicine be your food.” But
how many of us think of spices and herbs as foods that can play a part in
natural healing? The fact is – many of the readily-available herbs and
spices are remarkably good for you and serve as natural healing agents
too. For most people, these substances are commonly used to simply
add more flavour to their main dishes. But they also play a key role in the
prevention and reversal of disease, while helping one maintain optimum
health and wellbeing.
Unfortunately, we don't often hear about the underlying benefits of healthy foods in general from
the media, advertising and other sources to the extent that we should. It's far more common to
discover the latest laboratory-developed drug that may help with specific illnesses – but could also
seriously damage your health, even kill you.
Big pharma has the power and the financial resources to get their messages delivered repeatedly
and they have the clout to influence public policy and opinion to a significant extent. The result is
that the public is often confused and left in the dark. But the fact is that food in all its forms either
helps the body and the overall health of the individual – or hurts it.
It's time for herbs and spices to emerge as healthful, natural food supplements. It’s time for the
healing herbs and spices to become known to a much larger audience. “We're now starting to see
a scientific basis for why people have been using spices medicinally for thousands of years” states
Dr. Bharat Aggarwal, a research scientist from the University of Texas.
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Herbs and spices contain a mix of minerals, vitamins and antioxidants. They tend to create a
natural “thermogenic” effect on the body due to nutrient density which is believed to increase
one's metabolism. As the metabolism gets cranked up, you naturally burn off more of what as
body fuel. Some herbs and spices tend to accelerate the feeling of satisfaction and fullness one
feels at mealtime when enough food has been taken in.
The more dried herbs and spices you use to flavour your meals, the more those flavours satisfy the
palette, without the need to add any additional salt. You can get the flavour satisfaction from a
pre-blended, salt-free combination package, or you can add your own amalgam of herbs and
spices and come up with unique mixes that taste good to you and your family. Do this for four of
five weeks and you can quickly lose any cravings you once had for salt, which can only be
beneficial to your heart health in the long run.
Herbs and spices are healthy foods that are good for you and some have genuine therapeutic
properties, like cinnamon, for example. One test revealed that those subjects given cinnamon-
spiced rice pudding measured significantly lower blood glucose levels than did their counterparts
who were given the exact same rice pudding but without the cinnamon. No other factor had
changed, indicating that cinnamon alone must have had something to do with it.
In India, where a variety of spices are consumed in comparatively large quantities, incidents of
diet-related issues like heart disease and cancer and considerably lower than they are in North
America, for example. But as people relocate from India to the United States or Canada and adopt
a more Western type of diet, the incidence of heart disease and cancer among these immigrants
tends to increase too. Certainly there are multiple factors at play.
The influence of fatty, fast food is likely a major causative factor, as is the increased consumption
of fats and meats in the diet. But there is also a marked decrease in the consumption of herbs and
spices and this to could be an important factor in the increasing number of heart disease and
cancer patients and a result of this change in environment, culture and dietary habits.
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The secret is awareness. There are foods that heal and foods that harm. Many herbs and spices
have been used for centuries to treat a number of afflictions without any harmful side effects in
most cases. Experiential evidence is plentiful, though clinical trials are sparse or small in size. The
clear reason for this is the lack of funding to conduct large scale clinical trials. Most tests of
“medicines” are funded by the huge pharmaceuticals, while any food testing is usually supported
by manufacturers.
Natural cures and therapies are left behind because no company can monopolize an all-natural
herb. Without the promise of huge profits, there's no incentive to invest in testing and trials. They
would much rather manufacture a synthetic product, patent it and sell it as the exclusive solution.
In the world of disease care, it's not about people – it's about profits.
But Hippocrates nailed it when he suggested that our foods should be considered our medicine.
The body is capable of healing and curing virtually any disease and the best we can do is facilitate
the process. By helping the body use its own healing powers and supporting it every way we can,
we allow this healing activity to take place. Using all-natural herbs and spices are a part of it and
can play a significant role in not just healing but maintaining a healthy and vibrant body.
We need to take charge of our lives and the state of our health. It's up to
each of us as individuals to maintain good health and vitality and this
means making better choices – particularly when it comes to our dietary
choices. The responsibility for the prevention and correction of any
disease is largely one that each of us needs to take on and the sooner we
do – the better for all concerned. Realize that nutrition is a key factor in
wellness and decide to play a more active role by taking your health into
your own hands. In truth, no one else is better positioned to make these
positive changes happen in your life than you.
The rule of thumb is that herbs come from lush, green plants and parts of plants like flowers or
leaves, while spices come from seeds, berries, roots or the back of various species. Its' highly likely
that on any given day, you have a varied selection of both herbs and spices on hand and ready for
use.
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Botanically speaking, spices and herbs belong to the broad food category of fruits and vegetables.
Spices are typically dried or powdered and herbs could be fresh or dried. Since the dried versions
no longer contain any water, they offer a higher level of antioxidant power. Herbs and spices are
also rich in flavonoids, carotenoids and phytonutrients – all of which are health-promoting and life-
sustaining. Many of the multiple dozens of herbs and spices appear to offer at least some health
benefit – but those discussed here are among the very best in terms of health enhancement
potential.
Most people don't realize that their very own spice rack could play a pivotal role in their health and
wellbeing. Dr. David Heber, director of the UCLA Center for Human Nutrition, says that studies
clearly indicate that various herbs and spices offer genuine health benefits and that currently the
supporting evidence is the most abundant for cayenne pepper, cinnamon, turmeric, basil,
oregano, thyme and rosemary. Polyphenols – one of the most significant contributors of health
benefits and abundant in certain fruits, vegetables, green tea and red wine – are also a primary
compound of herbs and spices.
Many dried herbs and spices are therapeutic and have preventative properties too. Fresh herbs are
healthy additions to any meal as well. While you may never hear of a blockbuster discovery
involving a simple everyday herb or spice, this doesn't mean that these hidden gems are not
loaded with positive, health-supporting goodness. There is irrefutable evidence and thousands of
years of empirical evidence that many of these natural substances are healthful and curative. Not
only are they tasty additions that compliment many different dishes, herbs and spices are often
highly nutritious too and may serve as natural therapies for whatever ails you.
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Cayenne Pepper Most people are aware of the red-hot taste of cayenne pepper and
therefore, either avoid it or use it sparingly. Most of the cayenne pepper
available in stores would measure between thirty-thousand and fifty-
thousand units on the Scoville Heat Unit scale, although some packages
of this spice can go much higher. There's no doubt about it – this spicy,
bright red powder is red-hot. It's also one of the most helpful of all
spices and herbs. Most studies point to the compound, capsaicin as both
the most studied and potentially the most helpful spice-rack ingredient.
One advantage is that capsaicin helps you breathe easier whenever you get congested. It's the
main component of a drug-free nasal spray that I can tell you from personal experience, works like
a charm on nasal congestion. Specifically, capsaicin triggers a release of fluids in the air passages
and breaks up congestion by thinning the mucous and flushing out the sinus cavities.
Capsaicin is also believed to have metabolic-boosting properties. It fires up your metabolism and
helps you lose weight by burning off more body fat. It may also stimulate the brain chemicals that
help us feel less hungry, so we don't get too filled and by default, decrease our caloric intake.
When you give your body the nutrients and fibre it needs, you tend to feel more satisfied with less
food and the body assimilates that food efficiently. But when the body's needs are not met, like
when you eat junk food for example, you tend to eat more and more of it and pack on more
calories – and fat – in the process.
In one study, participants who, thirty minutes prior to mealtime consumed a glass of tomato juice
with cayenne pepper added, consumed sixteen percent fewer calories than those who were given
straight tomato juice – without the cayenne.
In another study out of Maanstricht University in the Netherlands, consuming an appetizer with
one half teaspoon of dried red pepper flakes led to a decrease in the total calories consumed
during the complete meal of between ten to sixteen percent. Cayenne may also help to shrink fat
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tissue, lower blood fat levels and fight fat build-up by triggering beneficial protein changes in the
body. For anyone concerned about being overweight, this one little idea could be extremely
useful.
It is believed that cayenne can be effective in rebuilding stomach tissue, facilitating the healing of
stomach and intestinal ulcers. It may even help lower the risk of ulcers in the first place by
boosting the stomach's ability to resist infection and ulcer-causing bacteria.
There are similar benefits to be found in chili peppers, crushed red pepper flakes and even paprika,
which is similar in colour to cayenne, but much milder in taste. Don't be fooled. Even though it's
tame when compared to cayenne, paprika still packs a nutritional punch. Capsinoids are similar but
gentler compounds from milder-tasting hybrids of chili peppers that tend to have many of the
same effects. So getting plenty of this red-coloured spice is something we all should be doing.
Cayenne pepper benefits the entire circulatory system by assisting in getting vital elements into
the cell structure of the arteries, veins and capillaries. It helps clean the arteries, ridding them of
harmful LDL cholesterol and triglycerides. Cayenne pepper also serves the heart muscle by
preventing the remaining cholesterol from developing into an artery-clogging form. It also helps
adjust and regulate the blood pressure in the body to normal levels. It helps get blood to the
surface and allows for toxic wastes to be carried away.
This can be a tremendous help to anyone concerned about heart
disease, or as part of a maintenance program after a heart attack.
Whoever would have ever imagined that a cure or therapy for heart
disease was as close as the kitchen pantry or spice rack? Of course, you
should always consult your doctor first, but don't be surprised if your
doctor knows precious little about the value of a natural therapy such as
cayenne pepper.
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It’s just not part of their typical training. But that should not discount in your mind the potential
power of a natural spice like cayenne in helping you maintain a healthy and disease-free body.
Soothing to the stomach and intestinal tract, cayenne stimulates the peristaltic motion of the
intestines and aids in the digestion and assimilation of food. It is used by some herbalists to help
heal frost-bite damaged flesh. Cayenne is also highly-effective in curing, reducing or healing
hemorrhoids and varicose veins, most likely due to the alkaloids or glucosides contained within.
The effect of cayenne pepper on the body is nearly instant and dramatic. You notice the heat right
away, but its impact most immediately influences the heart. These positive effects are then
extended to the arteries, capillaries and nerves.
There's a list of health-inducing benefits of cayenne pepper that seems endless. For example, it
has been reported that cayenne pepper alleviates muscle cramps, relieves some allergies,
supports the kidneys, spleen and pancreas, helps wounds heal with minimum scarring, improves
digestion, serves as a stimulant to the nervous system, reverses heartburn, relieves the feeling of
sea-sickness, comforts sore throats, eases irritating coughs, heals mouth ulcers, provides a boost
in energy levels and soothes a toothache.
It may also be helpful in the prevention and treatment of blood clots. Cayenne also stimulates the
appetite and helps produce a healthy flow of saliva – the key to the initial step in the processing of
food by the body. Is there anything this versatile spice cannot do?
One thing is for certain; the effects of cayenne pepper are far-reaching. It is said to support the
glandular, lymphatic, digestive and circulatory systems of the body. One study, led by Dr. Soren
Lehmann of Cedars-Sinai Medical Center and the University of California at Los Angeles School of
Medicine found that “Capsaicin had a profound, anti-proliferative effect on human prostate
cells...” This discovery is huge and could be difference-maker for millions of men all over the world.
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Be sure to use cayenne at every opportunity whenever you prepare your
meals. But remember that a little goes a long way. Just one eighth to one
quarter of a teaspoon may be all you need in a pot of homemade soup or
tomato sauce, but of course, if you like it hot, you can always add more.
And some dishes like chili are supposed to be hot, so don't be shy and
boost the amount of cayenne pepper you add the next time.
As a natural healing agent, cayenne is best taken as a beverage. Once again, start with a small
amount of pepper and work your way up to a full teaspoon for one mug of water. It may sound
impossible, but I can assure you – it isn't.
Begin with one eight of a teaspoon and drop it into a coffee mug.
Fill your cup to the half full point with freshly-boiled water and give it a good stir.
You need to use hot water to blend the cayenne properly. If you'd don't, it won't mix as
well. Then, simply top up your mug with cold water, stir and drink it down as fast as you
can.
The temperature of the mix is crucial. It's important that it not be too hot for obvious reasons.
Don't think you can sip this as you may sip a cup of coffee or tea. You need to get it down rapidly
and you'll also want to have a bottle of cold water nearby to sip on when you're done. It's also
useful to have some plain yogurt handy to ease any burning sensations you feel immediately
afterwards. Don’t worry about it – this feeling quickly subsides. After a minute or so – you're fine.
And believe me, it gets easier.
After you've done this daily for about a week's time, increase the amount to one quarter
teaspoon. I know it sounds like there's no way in the world you could do this – but I can assure you
that yes, you certainly can. My mother takes down a full teaspoon two or three times a day and is
in remarkable shape for her age. I'm up to one half of a teaspoon daily myself and it's no more
difficult taking this amount than it was in the beginning with a miniscule, one eighth of a
teaspoon. Your body simply adjusts.
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Cayenne can be an effective home remedy for colds – especially when combined with slippery elm
and honey. You can gargle with it straight or mixed with honey to get instant soothing relief from
an irritated throat. It can also be used as a poultice on sores or wounds.
One of the most interesting and effective among his many breakthroughs, famed natural herbalist,
Dr. John Christopher concocted an eyewash, made in part from cayenne pepper, that cleans, and
invigorates the eyes and improves one's vision – sometimes dramatically. This mixture includes
cayenne, golden seal root, bayberry bark, red raspberry and eyebright (another herb). I can attest
to the power of this formula. While it stings like crazy when you first use it, it feels fantastic a little
later and the more your eyes get used to it, the easier it is to take.
Cayenne pepper is a natural health proponent's best friend. It has got to be one of the most
valuable nutritional secrets ever discovered. What's really great about this beneficial powerhouse
is that it's readily available in health food stores and most grocery stores and is very affordable, so
everyone can and should take full advantage of this red-hot wonder food.
Add a little ground cayenne pepper – one eight to one quarter teaspoon to a pot of soup or
chowder -- or a batch of homemade spaghetti sauce. Due to its potency, it’s important for most to
begin using cayenne in recipes in small doses. You can add a little more later on, once you get used
to the heat cayenne pepper delivers. Sprinkle dried red pepper flakes over garlic bread, pizza,
pasta dishes, casseroles, sandwiches, baked potatoes, or in a bowl of canned soup like Campbell’s
tomato soup.
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Turmeric Turmeric is that yellow-orange or goldenrod coloured spice that is a
primary ingredient of curry. You can also find turmeric in mustard in
its various forms. In fact, that's an easy way to get a little turmeric
and its healthful benefits into your diet. Just one teaspoon of
mustard gives you seventeen milligrams of turmeric. That's what
gives mustard its bright yellow colour. Turmeric helps heal wounds,
possesses anti-inflammatory and antioxidant qualities, and can help
fight cancer, Alzheimer's and other deadly afflictions. In short – it's
a powerful spice and one that should be used generously.
Curcumin, the compound in turmeric responsible for its vibrant colour, is the key ingredient and
the subject of considerable research in the area of spices with health benefits – with interesting
results. When tested on rats at the University of Western Ontario, curcumin prevented diabetes
related damage to the kidneys.
Kidney problems triggered by the onset of diabetes are the primary cause of renal failure – a
serious juncture in the often long and difficult journey many take with diabetes. Renal failure can
lead to kidney dialysis or transplant – and even early death. This is important because it points the
way to a possible natural therapy for diabetes – one of today's major causes of death in our
modern industrialized society.
That's just one of the promising therapeutic values of turmeric and more specifically, curcumin. In
other studies, curcumin has been shown to prevent and reverse enlargement of the heart – a
serious health issue that left uncorrected leads to heart failure. Turmeric is an inexpensive, readily-
available supermarket spice. Yet it has the potential to naturally heal a potentially fatal condition.
With heart disease labeled as today's number one killer in North America and most Western
nations, this is information everyone should be made aware of.
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In another trial at the Cleveland Clinic, patients given curcumin saw a clear reduction in both the
number and size of precancerous polyps present. This result shows huge promise as this all-natural
compound – curcumin – outperformed the number one approved drug readily administered for
the same health condition. The implications here are significant in terms of inexpensive treatment
without any harmful side effects, versus the standards medical protocol.
Once again, your best protection in terms of health care is simply awareness. The more you learn
about alternate remedies – the better equipped you are to make a decision about what's best for
you or your family member in that specific situation. Sadly most people are mostly in the dark and
therefore are more or less forced to follow the recommended procedures despite the inherent risk
factors.
Similar positive results have been found with respect to curcumin in
addressing breast cancer, ovarian cancer, pancreatic cancer, Alzheimer's
and Crohn's disease. At the University of Texas' Anderson Cancer Center
researches say that turmeric may help suppress and even destroy blood
cancer multiple myeloma. In laboratory testing, researchers added
curcumin to human cells that were infected with multiple myeloma.
Results showed that the curcumin stopped the cancer cells from
replicating and those cells that were left were killed off. Another test
demonstrated that curcumin helped to curb the effects of Alzheimer's in
animals.
While these results have been replicated in human trials on a small scale, the evidence is said to
not yet be conclusive. But indications clearly point to some degree of positive impact in addressing
this debilitating disease. It's a very sad to watch how this mentally-crippling illness plays out for
anyone and is particularly devastating when it's a close family member who has been inflicted.
Another study from Kumamoto University in Japan published in the medical journal, Cancer, found
that curcumin prevented cancer and stopped tumours from growing. It may also help by
suppressing the enzymes that activate carcinogens.
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University of Rochester (New York) researchers found that curcumin helped to protect the skin of
cancer patients undergoing radiation therapy. A common side effect of radiation treatment is
burns and blisters on the skin. In tests, curcumin was given to radiation patients over a five to
seven day sequence during their radiation therapy period. Results showed only minimal damage
when curcumin was administered.
Research is apparently underway to determine the role turmeric may play in brain health and
protecting people against the cognitive decline that is commonly associated with the aging
process. Some claim that curcumin can help to keep one's memory sharp.
While it may be circumstantial evidence, one should not
overlook the differences between those who consume
plenty of turmeric in their diet (along with numerous
other spices) and those who don't. Most native-born
North Americans would probably not be accustomed to a
turmeric-rich diet. If they have it on hand at all, it's
doubtful that it gets used much – if ever.
That's only because of the diet most of us consume, which was influenced in large measure by
how we were raised. In India, where turmeric is a staple in the diet, rates of most cancers are ten
to fifty times lower than they are in North America. What's more is that elderly villagers in India,
people who have likely consumed turmeric over a lifetime have the lowest rates of Alzheimer's
disease anywhere in the world. That may be an indication of turmeric's influence on keeping the
brain healthy and fully-functional.
Another study claims that curcumin reduces the formation of fat tissue by suppressing the blood
vessels needed to form such fat tissue. The end result is consuming turmeric, according to this
study's author can lead to lower body fat and less weight gained.
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Be sure to eat your food seasoned with turmeric. It's easily added to tomato sauce, curry and chili.
Freely stir turmeric into your homemade or canned, store-bought soups. Curried soup or
Vietnamese vegetable curry is absolutely delicious! Go ahead and add turmeric to poultry sauces,
dressings, dips, toppings and vinaigrettes. Mix it into your chicken salad, egg salad, tuna salad or
potato salad and you will give those dishes a splash of color and boost of nutritional power too.
After adding it to the blend, you can always sprinkle a little extra turmeric on top for good
measure. Try adding turmeric to your casseroles too. It's easy to do and gives you the added value
of this important and often overlooked super-spice.
Another option is to combine one half teaspoon of turmeric with one cup of zero fat Greek yogurt.
You can use this as a wonderful vegetable dip, or spread it on your sandwich like a mayonnaise –
only fifty times healthier. Another way to get more turmeric into your diet is to add one quarter
teaspoon (or more) to one cup of rice. Just drop it into the water whenever you steam your rice.
It's easy as pie and gives you wonderfully-coloured rice.
In India, turmeric is also used to help heal wounds and is applied as a paste. It's also made into a
tea and consumed to relieve colds and other respiratory problems. It is also thought that curcumin
is helpful in relieving the pain of arthritis, physical injuries and dental procedures. Dr. Bharat
Aggarwal, of Anderson Cancer Center at the University of Texas is so convinced of the health-
inducing value of turmeric that he recommends taking this spice as a preventative in supplement
form, in the amount of five hundred milligrams every day. With virtually no downside risk, it makes
sense for most people to just go ahead and do this.
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Cinnamon Everybody knows the unmistakeably delicious scent of
cinnamon. But for some, it's just too difficult to resist the aroma
when you're walking past a Cinnabon™ or Saint Cinnamon™
shop at the mall. The only problem is that while the cinnamon
itself woos you in, tastes great and is extremely good for you –
all that refined flour, butter and sugar is anything but healthy.
Cinnamon has such massive scent (and taste) appeal that real
estate agents often recommend it as part of any home staging
or open house.
Cinnamon is known to quickly grab our attention and it doesn't hurt that it also conjures up happy
memories of tasty treats. Apparently the scent is enough to satisfy the inner driver and lower
those cravings that often get us into trouble with our weight. But if killing the craving isn't
enough, eating cinnamon may help boost one's metabolism too, firing up the fat-burning furnace
and helping you keep off those extra pounds. It's also said to be an aphrodisiac for men. But there
are far more important uses for this wonderful and health-inducing spice.
What most people don't realize is that ground cinnamon – the same kind that's in every home
spice rack – is a powerful antioxidant. Antioxidants are substances most often found in fruits and
vegetables that help protect the cells of the body against free radicals – those harmful molecules
that are generated internally when the body breaks down food or is exposed to environmental
toxins like are pollution, pesticides, radiation, etc. Antioxidants are incredibly valuable to the body
as they help protect us against heart disease, cancer and many more illnesses from the mild to the
potentially deadly. Included among antioxidants are vitamin A, vitamin C, vitamin E, beta carotene,
lutein, lycopene and selenium.
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Cinnamon is very effective as an antioxidant. Just one teaspoon of ground cinnamon has the same
antioxidant power as half a cup of fresh blueberries, or one cup of pomegranate juice. These
antioxidants are associated with lower inflammation as well as a reduction in blood glucose
concentrations in people living with diabetes. In fact, cinnamon may be the ultimate seasoning for
anyone with diabetes or pre-diabetes. For those with type II diabetes, cinnamon can increase their
glucose metabolism by a factor of twenty, improving their ability to regulate blood sugar levels.
Cinnamon also helps reduce LDL cholesterol (the bad kind) and lowers triglycerides too. It is also
rich in polyphenols, which can help to regulate the blood sugar level and keep the blood vessels in
good form. It's also been shown to relieve the stiffness in joints due to arthritis. As we age, more
and more of us experience muscle and joint pain and the anti-inflammatory compounds in
cinnamon can be useful. The antibiotic properties of cinnamon serve as a preventative that guards
us from urinary tract infections, tooth decay and gum disease. But that's not all. Cinnamon is said
to be capable of killing off the E-coli bacterial strain.
Where can you use more cinnamon?
The opportunities are plentiful since cinnamon is so delicious, versatile and easy to use. Sprinkle in
generously on top of cereals like cream of wheat or muesli, toast, apple sauce, fruit, French toast,
or pancakes. Use it generously on oatmeal – a teaspoon per large bowl works well, or chop up a
couple of apples and toast them on a skillet and add generous amounts of cinnamon to the apples
as you toast them.
Add it to the batter (and on top too) of your French
toast, pancakes, sweet rolls, muffins and biscuits. Take
one half to one full teaspoon of ground cinnamon and
add it to your ground coffee in the filter prior to
brewing and enjoy a delicious new taste, or sprinkle it
generously on your hot cocoa, cappuccino, regular
latte, pumpkin latte or chai latte.
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Mix it with honey and add it to your favourite tea or blend cinnamon with yogurt and eat it plain or
add fresh apples, a banana and a splash of almond, soy, rice or hemp milk for a delicious and
nutritious apple-cinnamon smoothie.
Or use your zero-fat Greek yogurt and cinnamon blend as a deep for fresh fruit – it's delicious! You
can also sprinkle ground cinnamon in on a peanut butter and jam sandwich. When mixed with all-
fruit preserves and additive-free (just peanuts) peanut butter and served on whole grain bread,
you've got a quick, easy and healthy lunch.
The point is to keep your eyes wide open and look for places to use more cinnamon and you will
reap more of the benefits this super-healthy spice delivers.
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Allspice
Allspice is a spice you don't see a lot of in North America. We're just not used to eating allspice in
our diet and therefore recipes using this wonderful spice are not all that plentiful in this part of the
world.
Allspice is a flavourful spice produced from the fruit of the pimenta dioca plant and it has a warm,
peppery taste that seems to taste like a blend of cinnamon, juniper, cloves and nutmeg.
Allspice is effective in soothing the stomach, relieving gastritis, aiding digestion and soothing the
entire digestive system. Allspice also helps keep blood sugar under control and is said to be one of
the easiest and most natural ways to keep the arteries and capillaries healthy and functioning as
they should.
If you want to kick up the flavour of your food several notches and reap the rewards this tasty
spice has to offer, get out the allspice and use it on vegetables and in casseroles. Try adding it to
rice or bean dishes for a flavour explosion. Allspice is sure to make bland foods tastier, so you
savour each bite, consume your food more slowly, and feel fully satisfied with less, making you
much less likely to overeat. If you've never tried allspice before, pick some up and give it a go. Your
taste buds and your digestive system will thank you.
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Cloves
Cloves are another strong-tasting spice that packs even
more of a nutritional punch than most other spices.
According to Dr. Joseph Mercola, cloves are like “cinnamon
on steroids”. Of all the spices known to humankind, cloves
possess the highest levels of sheer antioxidant power. This
is something that should not go unnoticed.
If you're not familiar with cloves or only use them sparingly, it's time to expand your horizons and
get more of this all-natural antioxidant power working for you.
Cloves are helpful in treating various muscle pains throughout the body. They are also effective in
treating mildly-painful arthritis naturally. This is no doubt due to the compound called eugenol,
which is naturally found in cloves. It's a mild, natural anesthetic and is also therefore helpful in
treating sore throats, gum pain, and toothaches. But that's not all cloves offer.
They also help to eliminate any intestinal parasite, fungi, or harmful bacteria that infiltrate the
body. Cloves are also believed to help relieve respiratory ailments, bronchitis and even asthma
too.
You can add cloves to casseroles, stewed fruits, baked apples and chai latte, or tea. Even regular
black or herbal tea can be enhanced flavourfully and nutritionally with a pinch of ground cloves.
Sprinkle ground cloves on apple sauce or apple crumble as cloves are an ideal accompaniment to
all things made with apples. You can also add cloves to breads or muffin batters and get at least
some of benefits from this wonderful spice.
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Oregano If you don't use dried (or fresh) oregano several times a week
in your meal preparation – you may want to begin doing so
immediately. The benefits of oregano as simply stunning,
making it one of the most valuable among all herbs and spices.
According to one USDA study, gram for gram, oregano
possesses the highest antioxidant levels of twenty seven
different fresh herbs tested.
It is believed to pack and antioxidant punch that is fully forty two times stronger than fresh apples
and dried oregano even more potent – forty-six times more antioxidant punch than apples. Almost
makes apples sound unhealthy by comparison, although apples are in fact something everyone
should be eating daily. One teaspoon of dried oregano has as much antioxidant power as three
cups of chopped broccoli and broccoli is one of the healthiest foods on the planet.
Dried oregano is said to have thirty times the brain healing antioxidant power of raw blueberries
and fifty-six times as much as fresh strawberries. Clearly dried oregano is one of the most
powerful tools of all in protecting the brain and therefore, it's vital to look for opportunities to add
more of this wondrous herb to your diet as soon as you possibly can.
Numerous studies back up the claims and confirm that oregano has some amazing antioxidant
properties and therefore provides a tremendous boost to the body's immune system. Rosmarinic
acid has been identified as the active ingredient that goes after the damaging free radicals that
cause all kinds of havoc in the body by triggering disease and aging us prematurely.
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Oregano is believed to contain a substance that reduces inflammation. This is huge because
controlling inflammation has huge life-enhancing benefits and reduces the risk of heart disease,
cancer and many more serious and potentially-deadly afflictions. Oregano is also said to be one of
the stronger and most effective and natural antifungal and antibiotic foods available. It is
particularly potent and easy to administer in oil form.
Use it a few drops at a time internally and externally to eliminate fungal nail infections naturally. It
won't happen overnight, but oil of oregano works well in this instance. Oregano oil is also
reportedly highly-effective in clearing up yeast infections and Candida. It’s a good idea to turn to
oregano first to try and wipe out any fungal infection naturally before taking prescription of over-
the-counter drugs.
Italian and Greek recipes often call for oregano and you can safely use it generously when
preparing those dishes. Oregano is a natural and fundamental ingredient of any tomato based
pasta or pizza sauce. But don't stop there. You can also spread a little dried oregano on top of
your spaghetti or pizza. Even pizza joints have caught on to the flavour enhancements of dried
herbs and spices and provide a number of these sprinkle-on extras – including oregano – for free.
If you enjoy your oregano this way, add it to your next
grilled cheese sandwich for some extra punch of
flavour and antioxidant power. It's a must-have
ingredient of any quality, tomato-based lasagna sauce.
Oregano also makes a great addition to any blend of
spices spread over chopped, lightly-oiled vegetables
on the grill or roasting pan.
Try slicing a fresh tomato and then top it with some dried oregano, black pepper and fresh garlic –
and maybe a little freshly-grated parmesan-reggiano. Drizzle olive oil on top and broil it for a few
minutes – and enjoy!
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You can also add generous amounts of dried oregano to soups like pasta fagioli, minestrone,
vegetable, black bean, cream of potato, and many more.
You can also add you own oregano to any canned or prepared soup or tomato sauce you buy.
Simply add three quarters of a teaspoon per can as you simmer the soup on the stove, or add one
half of a teaspoon for every two cups of pasta sauce.
You can also get the nutritional benefit of oregano by adding it to your homemade salad dressings
or marinades.
The next time you scramble some eggs, or prepare a fresh omelette, try adding a splash of
oregano to the mix and enjoy an enhanced taste experience, while getting an extra shot of
antioxidant power into your body.
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Rosemary Rosemary is a wonderfully fragrant herb with many healthful
properties. Compounds found in rosemary appear to reduce
inflammation and since inflammation is often a precursor to
many chronic and debilitating diseases – rosemary is definitely
an herb you'll want to begin adding to more dishes straight
away.
There is a substance in rosemary that may help stop gene mutations that have the potential of
leading to cancer. Rosemary can also help to prevent any damage to blood vessels that might
otherwise significantly increase the risk of heart disease. Rosemary is also believed to help fight
food-borne bacteria. It's the compounds and antioxidants inside rosemary that combats bacteria
and helps prevent foods like meats from spoiling. Rosemary also makes meats prepared on the
barbecue, safer.
In a study conducted at Kansas State University, researchers reported that adding rosemary
extracts to ground beef helped prevent the formation of dangerous HCA's (heterocyclic amines) –
cancer-causing compounds that are produced foods are grilled, charcoal broiled or deep fried. In
laboratory studies, researchers are looking for the role rosemary may play in the prevention of
breast cancer and the replication of leukemia cells. Yet another study suggest that rosemary may
help lower cognitive decline and preserve more normal brain functioning longer in those suffering
from dementia.
What may come as somewhat of a surprise is the ability of rosemary to enhance mental clarity. In
another study, subjects performed notably better with greater concentration when aromatic
rosemary oil was piped into their study cubicles. That's one of the ways to benefit from this
wonderfully-fragrant natural herb. Think about the power of this herb to enhance productivity.
You can purchase aromatic rosemary plants and use them as houseplants – just like the one I have
sitting across from my desk as I'm writing this report.
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Rosemary goes particularly well with potato-based dishes. For example, it's wonderful when
spread with other herbs and spices over lightly-oiled roasted potatoes. It's also delicious in when
added to mashed or scalloped potatoes and casseroles. If you love pizza and want to try a
different variation, use an olive oil base with plenty of rosemary, finely-chopped garlic, pinch of
cayenne pepper and a splash of other herbs and spices that you enjoy. Then added blanched,
potato slices (sliced very fine) and top with your favourite cheese. Though not exactly a health
food, it's a tasty way to enjoy more rosemary in your diet.
By the way, to make a food like pizza healthier, be sure to use whole wheat dough (or an
appropriate, non-white flour based substitute) and use only a little cheese – or better yet, use soy
cheese. You can also use rosemary in tomato sauces, marinades and omelettes. Remember to add
dried rosemary to the dough whenever you bake bread or rolls. Come to think of it, you could add
healthy rosemary to your homemade pizza dough too. Specialty bakeries and supermarkets now
provide breads that have been made with healthier ingredients like rosemary. Be sure to give
those a try and boost your intake of this wonderfully delicious and fragrant herb.
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Thyme Thyme is another wonderful herb that is often relegated
to the back of the spice rack. I think it's more a case of not
having enough variety in one's diet or appealing recipes
that call for the use of thyme in them. If that's the case at
your house, you may want to rethink your strategy, given
the benefits thyme offers, which we will cover here.
Supplementing your diet with thyme is a good thing because tests have clearly indicated that
doing so adds DHA – an essential fatty acid to the brain. Thyme, it is also believed, has valuable
antioxidant properties as well. Researchers are also looking into the role that compounds in thyme
may play in relation to the respiratory function of the human body. According to Dr. Joseph
Mercola, a leader in the field of natural medicine, thyme helps heal infections faster.
Thyme can kill off the MSRA bacteria, which often leads to bacterial infections ranging from sore
throats to pneumonia. Thyme extracts have long been used in mouthwash for its antiseptic
properties to treat inflammation and in cough drops to soothe throat infections. Since a high level
of inflammation only opens the door to disease, thyme is something you can add to your diet
regularly to gain value from its anti-inflammatory properties.
Whisk thyme into your salad dressings, and creamy, yogurt-based dips for veggies. Include thyme
in your stir fries, sautés, soups, and sauces – including tomato sauce. Try sprinkling some dried
thyme and a splash of olive oil on your cooked vegetables prior to serving and in place of better.
Or, add one eighth of a teaspoon to your scrambled eggs or omelettes, or half a teaspoon of to
salad dressings. Use thyme with other herbs and spices as a rub and spread it generously over
salmon prior to cooking.
Thyme goes especially well with poultry, so it's a natural around holiday time as both an ingredient
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in stuffing and for turkey gravy. It also makes a delicious and nutritious addition to chicken salad
and combines well with sautéed mushrooms.
Other ways to consume more thyme in your foods include:
soups
stocks
stews
chowders
casseroles
Add it to your mashed potatoes with chopped chives, or blend it with other herbs and spices and
sprinkle it over vegetables cooked any way you like.
©OxySolution.com
Basil Researchers from the University of Michigan found that
natural basil demonstrated similar anti-inflammatory effects
like laboratory-developed drugs like naproxen, aspirin and
ibuprofen. The difference is that basil is good for you and has
no negative side effects.
Once again, a delicious tasting herb comes to our aid in helping to control and minimize
inflammation, a major health problem that is suspected of playing a primary role in the
development of heart disease, cancer, arthritis, allergies, asthma and more serious and disabling
conditions.
The volatile oil in basil – eugenol – blocks enzymes in the body that cause swelling – making it an
ideal, natural therapeutic solution for anyone saddled with arthritis. The anti-inflammatory
properties of basil also provide protection against Alzheimer's – a leading reason for significant
loss in the quality of one's life – and a major cause of death as well. It's seems like getting more
basil into the diet is something everyone should do.
Basil is said to act as a potent antioxidant that improves blood flow to the heart and brain – the
two organs that are the driving force of the body. These antioxidants also tend to correct skin
problems and protect the body from prematurely aging. The flavonoids in basil – orientin and
vicenin also help to protect the cell structures from radiation damage. Basil can be applied directly
to wounds to help prevent bacterial infections. Basil oil can help to ease common symptoms like
indigestion, constipation, stomach cramps, sinus infection – even colds and flu.
Basil is a terrific source of magnesium – an essential mineral that helps to relax the blood vessels,
improving the flow of blood throughout the body.
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Undoubtedly, one of the best ways to get a super-healthy shot of
basil is to make your own fresh pesto sauce. You just can't beat the
taste when you combine the leaves of an entire plant with plenty of
walnuts or pine nuts, garlic and olive oil. The aroma of fresh basil is
simply delightful and it can quickly permeate your whole house.
Spread pesto over whole-grain pasta that's been loaded to the hilt
with fresh-roasted vegetables, topped with some freshly-grated
parmesan and you've got a healthy meal fit for a king or queen.
You could also use pesto as a base sauce for pizza. Whole or broken apart basil leaves on top of a
garlic-based pizza is pure heaven. Or you can simply place those fresh leaves on a whole-wheat
sandwich. Combined with a thin slice of fresh mozzarella and a thick slice of fresh tomato, you've
got a lunch that will satisfy and nourish.
Be sure to use plenty of dried basil too. It's terrific in sauces – particularly tomato-based sauces.
You can also add generous amounts to almost any soup, chowder, stew, or chili. A simple sauce
made of plenty of dried basil, minced garlic, and fresh, chopped tomatoes makes and excellent
base for pizza or pasta.
Italian seasoning is a mix of spices of which basil and oregano are two. If you want a quick fix of
Italian flavour, without gathering a bunch of different spices together on your own, this blend
makes it super easy. It may help provide vital protection on a cellular level – particularly with the
skin cells – since this combination blend of life-sustaining spices is loaded with antioxidants that
go after free radicals – those damaging molecules that instigate major health issues and shorten
life.
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Parsley Another, nutrient-packed food that is available in fresh or
dried form, parsley is packed with a whole lot of goodness. In
one University of Missouri study, scientists discovered that
parsley can actually breast cancer cell growth. In testing,
animals were given apigenin – a compound found to be
abundant in parsley and celery – and in turn improved their
resistance to the development of cancerous tumours.
This study was reported in the September and October issue of Eating Well magazine. This same
flavonoid – apigenen – was found in another study to slow the growth of cancerous prostate cells,
making parsley something all men should consume frequently and regularly. Fresh parsley is also a
natural breath freshener.
Parsley is believed to be one of the most nutrient-dense foods on earth. An old-time formula used
by the ancient Romans is just as effective at healing boils and cysts today. All you need to do is
make a simple poultice out of chopped fresh parsley and apply it directly. This will clean and purify
as it draws the toxins out of the infection. Parsley is high in chlorophyll. It metabolizes oxygen in
the bloodstream, purifying it.
Parsley also helps to calm stomach upset, stimulate digestive enzymes and cleanse the kidneys,
liver and urinary tract. It's also good for the adrenal glands, thyroid and capillaries too. Parsley is
also a superb source of beta carotene, potassium, calcium, magnesium and more.
Using both fresh and dried parsley helps get more of this healthful herb into your system. Fresh
parsley is so much more than a garnish. For example, you can use fresh parsley with bulgur, fresh
garlic, lemon juice and black pepper to make a delicious tabouleh salad.
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Another option is rice pilaf which tastes great with an abundant amount of chopped fresh parsley
added. Any chick pea dish seems to taste that much better with a touch of parsley added and it
looks a whole lot more appetizing too.
Many people add parsley to their meatloaf or vegetarian nut-loaf. You can also juice a large
handful of fresh parsley and it tastes best when combined with four or five fresh carrots and a one
quartered apple, added to sweeten the taste. You can also add it fresh to a salad and fresh or dried
in soups, chowders sauces, casseroles and more.
Parsley is another dried herb that tastes great on grilled or roasted vegetables or potatoes done
just about any way. And be sure to add a heaping helping of parsley to your soups, stews and
chowders. There are plenty of ways to use this healthy vibrant green herb and it's easy to do so.
Many dishes can be enhanced with a little fresh minced or dried parsley added to it.
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Sage Sage is yet another powerful herb that helps fight inflammation safely
and naturally. The compound found in sage reduces inflammation on a
cellular level. This makes it a vital tool to have in one's arsenal,
particularly if you're suffering any inflammation-related condition such
as atherosclerosis, arthritis, or asthma. Inflammation has been
identified as a primary factor in the premature aging that seems
widespread in society today and undoubtedly is affecting larger
numbers of people with each passing year.
Reportedly, there is scientific evidence that sage helps boost one's memory. This holds huge
potential promise as memory loss is often an early indication of cognitive decline and early aging,
so being able to preserve that memory would be a tremendous asset. But the possible value of
sage as a brain-supporting tool goes far beyond remembering where one left their keys. It is
believed to help stave off or reduce the severity of mental decline in Alzheimer's and dementia
patients. Sage may play a significant role in preventing the destruction of acetylcholine – the brain
chemical involved in learning and memory.
In a separate study, college students who took sage extracts in capsule form performed
significantly better in memory tests than did students who were not given the supplements. As a
side benefit, the students who took the sage also found that their overall mood had improved as
well.
Herbalists sometimes recommend sipping sage tea as a remedy for an upset stomach. It can also
be an effective natural treatment for a sore throat. In one study, spraying the throat with a sage-
based solution provided at least some measure of relief from irritation.
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Sage is another spice that is often reserved for holiday feasts, especially where poultry is served as
it is a key ingredient in stuffing mixes and gravy blends. But you need not (nor should you) restrict
your sage intake to just the holidays. You can use sage on potato dishes, tomato-cheese
combinations, vegetable blends, in casseroles, sautéed onions, onion gravy, and on virtually any
roasted meats or chicken. As with all herbs and spices, start by adding just a little each time and
gradually increasing the amounts so you get the full benefit of these natural healers.
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Paprika Paprika is another red-coloured spice that contains the compound capsaicin – also found in dried
red chili pepper flakes and cayenne pepper. The difference lies in the taste.
Paprika generally is a much milder-tasting spice and therefore, can
be used more liberally than can its hotter, more intense cousins
from the red chili plant. It should be noted however that the heat
intensity of paprika can vary based on the chili peppers used. It is
the capsaicin content within that makes paprika a helpful, natural
antioxidant and anti-inflammatory.
Paprika has been used in South and Central America as a natural medicine for centuries. It is
believed to help boost metabolism, improve both the cardiovascular and immune systems, provide
pain relief, and lower glucose levels in the bloodstream. Its antioxidant power may help lower the
risk of some cancers as well.
Paprika makes a wonderful addition to any potato dish – especially mashed potatoes and potato
salad. It's a natural spice to add to potatoes in any form – scalloped, boiled, or roasted. Paprika is
also terrific on other salads too like coleslaw and tabouleh.
You can even mix some into many salad dressings to get the benefit of more capsaicin into your
diet. It's also a natural for any dish prepared from chick peas. Add it to you sauces, soups and
stews and you increase the nutritional power of these foods, while kicking up the flavour just a
little.
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Now for something completely different – try this on your next bowl of popcorn:
Combine one and a half teaspoons of paprika with one and a half teaspoons of dried
thyme.
Then mix in one quarter to one half of a teaspoon of ground cayenne pepper and then
sprinkle this blend all over the popcorn.
Do this whenever you want to liven up a popcorn snack.
The nutritional benefits you get are a nice bonus to a tasty treat.
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Saffron Saffron is a beautiful gold or golden-red coloured spice
that is derived from the flowers of the crocus plant. It's
also the most expensive spice you can buy and that's
because it reportedly requires eighty thousand crocus
flowers to produce just five hundred grams of this vibrant
gold spice. Despite the high cost, saffron is a spice you
should routinely add to your meals due to its many health
benefits.
Within saffron lies an abundance of carotenoids which it is believed are responsible for many of
benefits it offers like, improving vision and eye health, relieving arthritis pain, and inhibiting
tumours on the skin. In one test, virtually every participant recorded at least some improvement in
their vision, which leads researchers to suggest that saffron could be a key player in improving the
vision of the elderly. A compound found in saffron – crocin – is what researchers believe may be
responsible for the increased learning, information retention and recall ability that saffron
reportedly promotes.
It is also believed to help reduce anxiety and lower the incidence and degree of depression. This
alone should be sufficient to earn saffron a spot on everyone's spice roster in today's challenging
and stressful times. One study involved overweight women, half of whom who were given saffron
supplements, the other half, placebos. The results seemed to indicate a significant an anti-anxiety
effect of saffron in that this group snacked only half as much as the other.
This is significant since snacking (especially on junk foods) is often an emotional response to stress
and anxiety. For those with major depression, a saffron extract proved to be every bit as effective
– without any side effects – as the anti-depressant medications routinely dispensed for depression.
It's too bad that more studies are not done in this area. But that would mean a substantial loss of
money for big pharma – particularly if these other test results were confirmed in large human
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studies. Don't hold your breath waiting – that seems unlikely to happen. What you could do is
begin consuming more saffron with your meals.
Traditionally, saffron was used to relieve stomach aches, kidney stones. In Persian medicine,
saffron has long been used to improve one's mood. Steeped in a tea, or added to rice, saffron may
help to relieve the symptoms of PMS and depression from the mildest to the severe. In another
study, half of a group of women who suffered from PMS were given saffron supplements, while
the other half were not. Approximately seventy five percent of those who took the saffron
experienced improvement in the form of fewer mood swings and less intense depression versus
those who did not take the saffron supplements.
Saffron's vibrant yellow colour makes it a perfect garnish for soups and other dishes. When you
want to mix things up a bit, add it to steamed rice, rice pilaf, chick peas, soups and casseroles.
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Chives Chives are yet another herb that you can get in
both fresh and dried forms. These dark-green,
pungent and tasty shoots almost look like a breed
of grass. But don't be fooled – they could be
another life-enhancing herb we should all eat
regularly. Chives may be capable of helping to
neutralizing the effects of carcinogens on the
body, while inhibiting tumour growth from many
different forms of cancer.
It's should come as no surprise that chives are good for you when you realize that they come from
the allium family – the same group that includes onions, shallots, garlic, scallions and leeks. All of
these foods offer tremendous health benefits and should be eating in one form or another every
single day. Research shows that those among the general population who tend to consume the
largest amount of foods from the allium category have fewer cases of hip osteoarthritis.
While the direct connection may be unclear, osteoarthritis – a debilitating disease that diminishes
one's quality of life is all too common these days. So if eating more onions and chives could help us
avoid arthritis altogether – it behooves us to make the natural wonders of the allium family a part
of our dietary routine.
Dehydrated chives on the spice rack can be used anytime. But if you want to prepare a meal with a
gourmet touch, go grab a bunch of fresh chives, chop them and sprinkle it over your just-prepared
dish. Chives are exceptionally easy to grow. I can tell you this from personal experience that even
with total neglect, fresh chives break through the earth an abundant crop that is essentially
maintenance-free.
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Chives make great additions to soups, stews, salads, and chowders.
Mix it into your potato, pasta, tabouleh salad, or rice pilaf for and added burst of flavour and
nutrient value. When you prepare tomato sauce, add fresh or dehydrated chives to the mix.
Chives are also wonderful with roasted veggies on brown rice or brown pasta and baked with a
little white cheddar or soy cheese on top.
You can always toss some fresh chives onto a sandwich. Add a slice of tomato, some fresh broccoli
sprouts and a slice of cucumber on whole wheat pita bread and you've got a nutritious lunch in
minutes.
Chives are versatile and easy to use. All you have to do is remember that you have them on hand
and toss some into whatever you have cooking on the stove.
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Marjoram Dried marjoram is one of those items you get when you buy a
spice rack that's already loaded with a variety of herbs and
spices. But it's not an ingredient that you often see in recipes,
that's why most people rarely, if ever, use it. But marjoram is a
hidden gem because it aids two of the most fundamental
essentials to health and wellbeing – better sleep and optimum
digestion. When you lack either one or both of these
essentials, your life is miserable. Who would have thought that
help was as near as their kitchen pantry?
Studies show that when you add marjoram to your diet, you activate the cells that aid digestion.
When the digestive system is functioning as it should, you can get on with living your life. If you're
having trouble sleeping, it can throw your whole life – and that of your family – into disarray fairly
fast. You've got to get enough restful hours of sleep to stand a chance of functioning at anywhere
close to your potential. Here's a natural solution that might help you – starting tonight.
Draw yourself a warm bath and add five to seven drops of pure marjoram oil (available from most
quality health food stores) to the bath water. Soak in this solution for twenty to thirty minutes and
allow yourself to fully unwind. The essential oil from dried marjoram will help you relieve stress,
tension and anxiety, helping you to sleep soundly throughout the night. If you're regularly have
trouble sleeping, marjoram oil could be the long sought-after blessing that's as close as your
nearest health food retailer.
When cooking, add marjoram to your tomato-based sauces freely, like spaghetti or pizza sauce.
It's an excellent complement to the more common ingredients one typically adds to pasta sauce
like basil oregano, thyme and parsley.
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Marjoram also goes well with hearty vegetables, casseroles, chowders, soups and stews and any
baked dish that's topped with cheese. That's because marjoram goes well with various cheeses.
Mixing some marjoram in with your scrambled eggs makes for an interesting combination.
Use marjoram when combining multiple vegetables prepared any way you like.
It's wonderful as part of spice mix and spread over roasting vegetables, or sprinkle it over fresh-
steamed veggies. Marjoram also combines well with mushrooms and onions.
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Black Pepper Finally, here's one spice that no one can claim they
haven't heard of. Pepper (and salt) shakers have long
been standards on kitchen and dining room tables – as
well as in restaurants – for a very long time. But only one
is good for you while the other is not. Seasoning served
foods with salt and pepper is a commonplace as
spreading the butter, honey, or jam on your toast. It's
something most of us learned as young children.
But let me remind you – salt and particularly refined table salt – is detrimental to one's health and
should in the very least be used only sparingly. But a better choice is to remove the salt shaker
from the table altogether.
Anyone with high cholesterol can benefit by adding the heat and flavour enhancement of black
pepper, without making the hypertension situation any worse, which is something that salt
consumption can easily do. You can get the flavour satisfaction from salt-free blends of herbs and
spices and lose any cravings you may have for salty foods. Salt is inescapable from our lives. It's in
so many foods that's it's difficult to not get enough salt, though some people are in fact, sodium-
deficient.
Excessive salt intake helps keep water inside and you become bloated. Processed salt is in virtually
all packaged foods, so if you minimize these and eat lots of healthy foods like vegetables, fruits,
legumes, whole grains nuts and seeds, you should be in better shape than most. But salt is not our
focus here – black pepper is. And black pepper is something you'll want to continue spreading
generously over any dish you like. Black pepper is a good dietary source of vitamin C, vitamin K,
potassium and iron.
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Black pepper has a history of use in herbal remedies to help with digestive problems, anemia,
heart disease and impotence. Some research indicates that black pepper may actually help to
regulate cholesterol levels. This is important because high cholesterol levels can lead to high blood
pressure, which can considerably increase one's level of risk of heart attack and stroke.
There's a substance in black pepper called piperine. It's this piperine that gives black pepper its
pungent flavour and can make you sneeze whenever you inhale the scent of this spice. This makes
black pepper a natural decongestant that's good for relieving cold symptoms like plugged sinuses.
But that's not all this wondrous compound does.
It along with the chromium in black pepper also helps block the formation of fat cells. Chromium is
also important because it stimulates the synthesis of fatty acids and cholesterol – an important
process for healthy brain function. In one test, black pepper was combined with the capsaicin
from cayenne pepper and what researchers found was that black pepper helped test subjects
burn as many calories as they would be actively walking for twenty minutes.
Black pepper is a healthy choice with any meal because it increases the bioavailability of almost all
other compounds from herbs, spices and other foods. Black pepper is said to be so pungent that it
stimulates the production of stomach acid, which in turn improves one's ability to digest food.
Given the option, choose fresh-ground pepper from peppercorns over the powdery ground
pepper variety because it retains more of the nutrients and therefore is a more effective digestive
aid than the pre-ground variety.
By adding black pepper into your recipes, as well as grinding some pepper on top once it's ready
to be served, can help your body fight off invading bacteria. Reportedly, black pepper can also
help your body absorb more nutrients like selenium, beta-carotene and vitamin B12 that it gets
from food sources, while also help to flush out toxins. Black pepper is also rich in phytonutrients
like piperitine, chavacine, and pipernol – which may help guard against some forms of cancer.
Again, fresh-ground is more potent as an antibacterial an anti-cancer agent than the pre-ground
variety.
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Widely used in many different cuisines like Asian, European and Middle Eastern – black pepper is
one of the most common culinary spices in the world. Black pepper can be added to almost any
lunch of dinner meal – as well as savoury breakfast dishes like scrambled or poached eggs and
omelettes. Use it on every pasta dish and in your sauces, sautés, soups, stews and chowders. Add
a little at a time and taste it before adding any more.
It can be a fine line between optimally-flavouring your food and overdoing it. Add fresh-ground
pepper to your salads, sandwiches and wraps for an added punch of flavour. Blended with other
spices like turmeric, cumin, curry powder and cinnamon makes an excellent rub for grilled chicken
or tofu. If you want to stimulate your appetite and prepare the body for healthy digestion, begin
your meal which some fresh veggies like cucumber and tomato wedges sprinkled with a blend of
black and cayenne peppers.
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Ginger The Chinese got it right when they began adding ginger to so many
of their dishes centuries. Not only does it lend a distinct flavour to
foods, it packs a nutrient wallop too and boosts the body's natural
immune system. It is said that ginger helps to keep the heart young
and the arteries clear, boost the immunity, protect against harmful
bacteria and fungi, protect against atherosclerosis by lowering
cholesterol levels and preventing oxidation.
It may also help nix artery-clogging blood clots. In clinical trials, where patients were administered
doses of five hundred milligrams to two thousand milligrams, it helped quash damaging
inflammation associated with arthritis. But that's not all – ginger also provides many additional
benefits of a lesser nature as well.
For example, ginger calm help calm sore knees (a widespread problem among the aging
population) general aches and pains and lower overall muscle soreness experienced after an
intense workout. That's because ginger is jam-packed with inflammation-fighting compounds like
gingerol. It's also this compound in ginger that some research suggests may be promising in the
fight against some forms of cancer.
In one study, subjects were divided in half with one group getting powdered ginger capsules over
the course of eleven straight days, while the others received placebos. After those eleven days,
subjects were evaluated after performing muscle-straining exercises. The group who had taken
the ginger capsules reported less pain (approximately twenty five percent less).
While that number may not be dramatic, it does suggest that something in the ginger was working
in their favour. In another trial, ginger extract injections helped relieve osteoarthritis pain in the
knee of subjects. Scientists continue to study the role ginger plays in reducing muscle and joint
pain and in relieving nausea and other digestive system disorders.
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Ginger is a warming spice with anti-inflammatory properties. It helps to soothe and relax the
intestinal tract. Research suggests that ginger may have thermogenic properties that boosts one's
metabolism and helps to suppress the appetite, suggesting that ginger could play a role in
successful weight management. One easy way find out how effective ginger can be in helping you
stay slimmer is to begin drinking several cups of ginger tea every day.
As a natural antidote for motion sickness and nausea, it's hard to beat ginger. For fast and
effective relief, try munching on one or two pieces of candied ginger. You can find it in bulk food
stores. Just be sure that you're getting the real thing and not a synthetic version. One study found
that when combined with gingko biloba ginger can actually make you smarter. Ginger extract has
reportedly shown promise in the treatment of migraines and even Parkinson's disease.
As a flu-fighter – ginger is a particularly effective all-natural solution. It's proven to attack and
destroy the influenza virus. It can be made into a tea and consumed that way, or you could chop it
into pill-size pieces and swallow those whole. Either way will get the flu-fighting power of ginger
into your system so it can do the job.
If you're making tea from ginger, make it as strong as you can tolerate for maximum positive
effect. One half cup of grated ginger is plenty. Place it into a ceramic mug and fill the mug three
quarters full with boiling water. Let it steep for ten to fifteen minutes. Squeeze the juice of one
whole lemon and add it to the tea, along with a dash of cayenne pepper (or a splash of red pepper
sauce) and one to two tablespoons of raw, natural honey. Stir and then sip this drink slowly. Make
several of these teas and drink them down the first day the flu hits and you can wipe it out – just
like that.
One teaspoon of ground ginger is said to contain the same antioxidant power as a full cup of
spinach. So don't hesitate to get out the ground ginger from the back of the spice rack at every
opportunity, in addition to using fresh ginger whenever you can.
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Ground ginger increases the number of ways you can get more of this useful food into the body,
since the ground product can be used in both sweet and savoury dishes. For example, you can
sprinkle it in fruit slices (peach is a good example) or stir some ground ginger into yogurt. It is
especially delightful on peach and green ginger-peach tea is a wonderful commercial blend offered
by Stash brand teas.
I'm sipping one as I'm writing these words and it's soothing to the soul. For a more savoury taste,
mixing ginger with raw, natural honey creates a wonderful glaze on carrots, parsnips, or broiled
salmon. Add one quarter teaspoon to a serving of carrots or sweet potatoes. Ginger is a healthy
way to liven up the taste of marinades and sauces. In a stir fry, nothing can take the place of finely-
grated ginger and garlic mixed.
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Garlic I saved the best for last. Despite the fact that garlic is neither a spice,
nor and herb, it is in my view and that of many other people –perhaps
the most amazingly helpful natural food on the planet. Like chives,
garlic is part of the allium family. But since it is mostly used in similar
fashion to herbs and spices as a rich, flavour-enhancer – I chose to
include it here in this report.
Among aromatic foods, garlic is by far the most well-known and widely-used. Its strong odor
seems to turn off a lot of people, but the smell is strongest in raw garlic. If you roast it or cook it
into a dish, garlic’s flavour mellows considerably. Garlic supplements that have no scent are also
available, so there's no excuse for not getting plenty of garlic into one's diet, no matter how
sensitive you may be to its pungent aroma and strong, flavourful taste.
Records indicate that garlic has been cultivated since 3000 BC and was used by the ancient
Babylonians, Vikings, Egyptians, Romans and Greeks. Though it's been enjoyed for centuries, most
people today completely overlook garlic's nutritional properties. Over the years, garlic has been
used as a sort of cure-all for just about everything, including bacterial infections, senility,
impotence, intestinal infection, high blood pressure, digestive disorders, coughs and colds and
more.
Garlic makes most foods taste better. It makes meals more satisfying as it naturally satiates one’s
hunger. It's also a powerful agent that kills parasites. With garlic's dilating effect on the blood
vessels, and its ability to prevent the formation of plaque on the artery walls gives , it plays a very
useful role in improving overall blood circulation, while guarding against potentially devastating
damage. With excessive lipids (fatty substances like triglycerides and cholesterol) in the
bloodstream is a major cause of heart attacks. In tests, long-term consumption of garlic proved to
substantially lower those lipid levels and the high risk that goes with it.
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There's no doubt that garlic has a significant impact on the blood. Anyone who has ever been on a
cholesterol-lowering drug like Warfarin of Coumadin, has undoubtedly been warned by their
doctor or pharmacist about the possible conflict when eating garlic while on these powerful drugs
when having one's blood tested, because it can interfere with the readings one the drug has been
administered.
If you're on any medication, you should always consult your doctor before changing your diet in
any significant way. In one test, garlic extract given over an eight week period improved the
hemoglobin and red blood cell count by a substantial measure.
In Japan, garlic extract given to arthritic patients proved to be remarkably
effective in eight-eight percent of test cases. It's the anti-inflammatory
properties of garlic that make it so useful in easing those symptoms of
arthritis. Remarkably, garlic has stabilizing effect on blood sugar levels. In
fact, garlic is effective in treating both ends of the scale – from the
individual with diabetes who has a high blood-sugar count, to the person
with hypoglycemia who has a low blood sugar count.
High blood pressure has been noticeably reduced after just one week of taking garlic daily. As a
bacterial, it's a proven to fight coughs and colds – even bronchitis. Back in World War I, raw garlic
juice was diluted with water and applied directly to the wounds of soldiers with remarkable
results. By the Second World War, garlic was also given in advance to Russian soldiers to bolster
their natural defense and increase their resistance to infection.
One study out of India suggests that a combination of garlic and onion is a potent combination for
preventing the development of hardening of the arteries and the high blood pressure that usually
goes with any case of atherosclerosis.
Garlic serves as an excellent detoxifier and blood purifier. It is known to boost the body's general
metabolism. It strengthens one's natural defences against allergens and it stimulates the liver,
nervous system and circulatory system too. Garlic emits ultra-violet rays known as “Gurwitch
Rays”, named after the scientist who first discovered them. These rays have the effect of
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stimulating cell growth and activity, while at the same time, rejuvenating the various functions of
the body. And as if that weren't enough, garlic also exhibits strong antibiotic, antibacterial and
antifungal properties too.
In a Russian study, garlic extract proved useful in treating colitis, gastritis and whooping cough.
Garlic has been used successfully in its various forms – as a natural food product, as an extract, as a
juice, and in supplemental, powdered form. In whatever form it takes, garlic delivers life-sustaining
and extending value.
Garlic is said to be one of the best natural sources or germanium. Germanium is the compound in
garlic that Japanese researchers isolated and identified as the most important factor in combating
cancer. If you're looking for empirical evidence of the power of garlic in combating cancer, all you
have to do is look at the Chinese and Koreans. Both nationalities traditionally consume the largest
amounts of garlic on average and both can boast some of the lowest cancer rates on the planet.
Could this be mere coincidence? I don't think so. Garlic is a not so secret, secret.
Need to wipe out a cold fast?
Try this on for size. Select a plump, fresh-looking garlic clove and peel. Trim the ends and then cut
the whole clove into two and pop both halves into your mouth. Don't bite down on the garlic or
chew it. Consider it almost like a lozenge. Just let it sit there and do its work. For best results, leave
the garlic in your mouth for up to two hours. I know it sounds like forever. But I can assure you
that if you can tolerate it, you will begin feeling better much faster than you would, had you not
taken the garlic.
Best-selling health book author, Dr. Andrew Weil claims that “the best home remedy I have found
for colds is to eat several cloves of raw garlic at the first onset of symptoms... cut it into chunks
and swallow it whole like pills... I recommend one or two cloves a day.” According to Dr. James
North of Brigham Young University in Utah, garlic can prevent colds and flu – if taken early
enough.
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That seems to be the key – you've got to nip that cold in the bud. Garlic is effective in killing the
human rhinovirus which causes the common cold.
Garlic has an amazingly strong detoxifying effect on the body. It helps to neutralize toxins in the
digestive track and other digestive system related organs, as well as the bloodstream. Garlic has a
beneficial effect on the kidneys and the nervous system too. Clearly, garlic is a wonder food with
both preventative and therapeutic qualities that are nothing short of astonishing.
Here is a partial list of conditions and symptoms (major and minor) that have been lessened,
reversed, or cured at least in part through the help of garlic:
parasitic diarrhea whooping cough tuberculosis
insomnia asthma emphysema
intestinal worms high blood pressure (hypertension) constipation
gastritis, intestinal putrefaction atherosclerosis athletes foot
pneumonia diabetes upset stomach
common cold hypoglycemia digestive disorders
As you can see, that's a rather large list of health problems that one small and inexpensive natural
product can help to alleviate – at least to some degree. Isn't it at least worth it to you to begin
taking in more garlic today – even if you're in relatively good shape?
Garlic helps to protect the body by also neutralizing toxins in
the air we breathe, water we drink and bathe in, the foods we
eat and the general environment that surrounds us. Not only
does garlic give great, health-inducing value, it also offers
solid protection against other effects that could inflict
significant harm on the delicate human body.
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According to one study, just a couple of those small white bulbs consumed weekly may deliver
enough potency to kill off cancer cells and tumours. Garlic may offer this protective benefit by
disrupting the metabolism of those cancer cells, so says registered dietician, Karen Collins, an
advisor to the American Institute for Cancer Research.
Some of the best-known compounds in garlic include the following five:
1. Allicin – Allicin is responsible for the antibacterial and anti-inflammatory effects garlic
provides.
2. Alliin – Alliin is the compound responsible for garlic's antibiotic properties.
3. Diallyldisulphide-Oxide – Diallyldisulphide-oxide is the compound that produces the lipid
and cholesterol-lowering result in the body.
4. Gurwitch Rays – Gurwitch rays account for the overall rejuvenating affect garlic provides to
the various functions of the body.
5. Selenium – Selenium is a powerful antioxidant found in garlic that normalizes blood
pressure, helps prevent infection and guards against blood platelet adhesion and clot
formations.
Although there are many more compounds in garlic (far too many to mention here) these fine
alone give garlic tremendous value and help make it one of the healthiest foods one could ever
consume. It's important to let garlic stand for about ten to fifteen minutes after peeling and
mincing and before you begin to cook with it. The reason for this is to allow the active form of the
protective phytochemical inside to develop and thereby deliver maximum health benefit value to
whatever dish you’re preparing.
There is a ton of ways to get more garlic into your diet. Think Italian food – that's the best place to
start, since most Italian food features fresh or roasted garlic as a primary ingredient. Think of
spaghetti sauce, Lasagna, pasta and bean dishes and of course, pizza. Sauté fresh garlic over low
in some olive oil and add some red pepper flakes and maybe a diced tomato or two. Mix with
pasta and top with fresh pasta and parmesan-regianno and you've got a wonderful dish with a
healthy dose of garlic. It's difficult to name a dominant Italian food that does not or could not
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include garlic as an ingredient. You can safely add garlic to many different sauces including
tomato, Alfredo, aurora (a mix of tomato and white sauce) sauce and more. Don't forget to add
lots of minced garlic to every fresh Ceasar salad.
Many soups benefit to a high degree with the addition of garlic, for example, vegetable, cream of
broccoli, cream of cauliflower, minestrone, bean, pasta fagioli, corn chowder, vegetable chowder,
Italian wedding soup, and several dozen more.
Bake with garlic by adding it to your fresh bread and roll mixes. Mix this nutritional powerhouse in
with stir-fries and vegetable blends. Add a few whole cloves to mashed potatoes. Before roasting
red peppers, cover them generously with finely-minced garlic and a few splashes of olive oil. You
could even make a delicious pizza from a base of olive oil and four of five fresh garlic cloves, finely-
minced.
The sky is the limit with garlic. But if you're doing meal preparation for others, start with just a
little garlic and then raise the bar over time. If you overload your kids with garlic in the beginning,
they'll quickly get turned off and won't even want it in the smallest amounts. Ease them into it so
they come to love this natural gift from the heavens and they will be more likely to continue to eat
and enjoy garlic on a regular basis.
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Conclusion Herbs and spices are no magic bullet and your mileage
may vary. But there is clear evidence that there are
plenty of advantages to using herbs and spices in both
their fresh and dried forms. Everyone responds
differently. You may see improvement in a specific
condition or in your overall wellbeing right away or you
might not. It's my belief that the more you engage in
healthy practices like using more of these and other herbs and spices in your meal preparation –
the more you will benefit from the life-enhancing properties many of them deliver.
Test results are not always conclusive and researchers continue to look for rock-solid links to
connect various natural foods – including herbs and spices and better health in individuals. Clearly
the greatest challenge with what could prove to be nature's cure for most everything is greed. To
make more breakthrough discoveries and to prove any claims beyond the shadow of doubt
requires sizable medical experiments with larger numbers of subjects involved. If funding was
readily available, this likely would not be a problem. But clinical tests and trials are a costly process.
Drug ventures are well-financed hugely-profitable drug companies.
Their focus is on developing chemical mixes that they can exclusively produce and control and
therefore, keep the massive profit wheel turning. But what we're discussing here – herbs and
spices are – are natural compounds. That means that no company could corner the market with an
exclusive product. Natural compounds are the same for everyone.
Therefore none of these giants wants to invest in a natural cure. It seems so much better for their
bottom line to create a chemical soup instead. The fact that it's completely unnatural to the
human body is never mentioned. Whoever said that the big food conglomerates and
pharmaceuticals were interested in helping their customers get healthier anyway?
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Your best bet has always been and will always be to take charge of your own health starting today.
Simply begin by adding more and more herbs and spices to your everyday meals. Dr. Wendy
Bazilian, author of The Superfoods RX Diet, recommends that we start using more herbs and
spices when preparing meals and when eating outside of the home too. Herbs and spices add
fabulous flavour and all kinds of nutritional value too – without the fat, salt and sugar too. So you
get to expand your palette and enjoy robust tastes without any downside like extra calories.
Try the suggestions here, but don't be afraid to try something new. That's how great dishes are
discovered. If you're still hesitant, look for a blended spice package that's available at health food
stores and supermarkets. Salt-free combination blends like Mrs. Dash and Spike make it easy to
start adding more spice to your foods in a way that tastes quite good.
Just be sure to check the label to make sure you're getting the salt-free
blend and that nothing else is added. My current bottle of Mrs. Dash
contains garlic, black pepper, parsley, celery seed, bay leaves,
marjoram, oregano, thyme, savory, cumin, cayenne pepper, rosemary,
and coriander... while my Spike blend contains garlic, celery, dill,
parsley, white pepper, turmeric, summer savory, coriander, marjoram,
oregano, thyme, tarragon, cumin, ginger, cayenne pepper, cloves,
rosemary, cinnamon and paprika. Using pre-blended spices like these
gives you a wide variety of herbs and spices, albeit in relatively small
quantities. It's a great way to expand you palette and kick up the
flavour of your meals.
Include herbs and spices at virtually every meal. There are no specific amounts required, so use
them freely and taste your food as you go. Because many of these foods have distinctive and
strong flavours, increase amounts incrementally. Start with a pinch and then ramp it up as you and
your family gets used to the taste. Eventually you'll want to generously flavour your meals with
healthy and natural herbs and spices instead of those unhealthy and fattening, prepackaged
sauces and condiments.
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According to registered dietician, Kate Geagan, author of Go Green, Get Lean, when you flavour
your foods the right way (with natural herbs and spices) it will help you to eliminate commonly
used dietary dangers like table salt, artificial flavourings, colors and other chemicals, plus fats and
sugars too.
You don't need a ton of dried herbs and spices to reap the benefits these healthy foods deliver. A
relatively small amount does the trick, says Dr. Heber. For example, one and a half teaspoons per
day of ground cinnamon provides plenty of punch from a food value perspective. If that sounds
like a lot for one person to take, Dr. Heber suggests breaking it up and spreading it out over the
day. Since breakfast and cinnamon go hand in hand, you'll want to get your day off to a good start
with a healthy helping of cinnamon on a bowl of oatmeal, for example.
Or you might choose to sprinkle a generous amount over pancakes or fresh toast. Later in the day,
you could core and slice an apple, or pit and slice a peach, then sprinkle ground cinnamon on top
for a luscious treat. Spreading your herb and spice consumption throughout the day helps you get
a larger dose of nature's gifts locked inside these often overlooked meal enhancers.
Start adding more spices and herbs to your meals and snacks and you will begin to reap the
genuine benefits these add-on enhancements provide. Every little bit helps and therefore, you
should not be shy about spicing it up. When dining out, make dinner selections that are loaded
with flavour-packed herbs and spices. Begin to change this one element of your diet in a general
way and you will be transforming ordinary or bland foods into meals that are rich, robust and
much more flavourful.
That's the best way to derive the maximum nutritional value from these natural gifts and reverse
aging too. With specific health issues, use herbs and spices that have been shown to help address
those issues in others.
Just remember this important point: every single time you spice-up your food and add flavour
from spices and fresh or dried herbs, you are increasing the nutrient quality of that dish – without
adding extra calories. This factor alone should be enough reason alone for most of us to start to
spice things up to a higher degree whenever we prepare our family's meals.
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For maximum health and wellness benefit, you will want to use up your herbs and spices when
they are at the peak of freshness. If you keep them around too long, they tend to lose their
potency as the compounds inside degrade over time.
For this reason, it's better to by small quantities and replace often, instead of stocking up on large,
bulk-packaged herbs and spices from retailers who sell in bulk. If you can find a spice merchant at
your farmer's market, that's probably a good source as those blends will likely be fresher than
those that have been relegated to a warehouse for months before appearing on store shelves.
Look for herbs and spices with “Best Before” dates and always store them in an airtight container,
away from heat, moisture and direct sunlight.
There are wonderful, life-supporting benefits to be had from using herbs and spices in any form,
along with other highly-nutritious foods. To address specific health issues, let this report serve as a
basic introduction and dig for more information that's pertinent to your situation. Don't be afraid
to talk to a naturopathic doctor, alternative therapist, or the knowledgeable expert at your local
health food store. All these people can be terrific sources of information that can help you f ind
exactly what it is that you're looking for.