Health Aspects of Spices
How These Ground or Fresh Flavorings May Protect Us Against Disease
Apr 15, 2009
Spices come from tree buds, bark, fruits, roots or seeds of plants. They contain plenty of phytochemicals, i.e. antioxidants which protect cells from damage by free radicals (harmful oxygen molecules). Although fresh is always best, their healing power doesn’t seem to be diminished in the drying process. Although some ground powders retain these active ingredients for years, it is wise to discard any that are over one year old.
See related articles, "Healthy Seasoning Substitutions From A-L", and "Healthy Seasoning Substitutions from M-Z." heart-healthy-cooking.suite101.com/article.cfm/healthy_seasoning_substitutions_from_al
Cinnamon
- This sweet spice is perhaps the most common used by cooks. It improves the body’s ability to take up glucose, aiding in keeping blood sugar under control.
- Cinnamon also has been shown to positively affect cholesterol and triglyceride levels.
Cloves
- Cloves contain a numbing, inflammation-fighting compound called eugenol. It is used in many products which dentists administer during root canal surgery. For temporary relief of a toothache, experts have for sometime advised placing a couple of whole cloves between the aching tooth and cheek.
- It may also help cut risk for cancers of the digestive system.
Ginger
- Ginger has long been noted for its ability to ease stomach upsets (its gingerol relaxes blood vessels).
- Many studies have found administering ginger extracts to participants led to significant pain reduction and/or reduced swelling from osteoarthritis and rheumatoid arthritis. Compounds in ginger have been proven in lab tests to inhibit or quell inflammation.
Turmeric
- This seasoning helps prevent platelets (responsible for aiding in blood clotting) from becoming overactive and clumping to form excessive clots. If these become large enough, they can block an artery, causing heart attack or stroke.
- According to The Doctors Book of Food Remedies, the National Cancer Institute researchers found that the curcumin in turmeric prevented HIV from multiplying.
- Research has shown curcumin reduces colon cancer risk.
- Curcumin may work against skin cancer as well.
Paprika
- This spicy seasoning has shown promise for cutting cancer risk because of its capsacin with anti-inflammatory and antioxidant properties.
Saffron
- These fresh or dried threads are very expensive. In laboratory studies, their compounds have caused dangerous cells, i.e. leukemia-causing, to stop growing while having no effect on normal, healthy cells.
Enjoy A Variety of Seasonings
Experiment with various spices to find combinations that enhance your family’s favorite dishes or discover new ones while reducing the need for salt. They will add diverse flavors to foods and are good for us, as well! In this world of so many delicious foods being bad for our health, this is an unbeatable combination. There is an old saying, “Variety is the spice of life,” so spice it up!
