Herbs, Spices and Condiments

 


There are 25,000 phytochemicals, living plant compounds that continue to amaze with their résumé of signification health benefits. Spices are teeming with these compounds. They're awash with healing properties that are constantly being uncovered. Cinnamon lowers blood sugar; nutmeg; relieves nausea; cloves are anti-inflammatory; ginger relieves morning sickness; peppermint inhibits the growth of bacteria; cumin is great for digestion; cayenne pepper increases metabolism; chili powder eases pain; curry powder safeguards your brain; cinnamon stimulates circulation; cardamom soothes indigestion; turmeric is good for practically everything—the list is endless. Spices are truly the variety of life, nature in all its pungent and aromatic glory.

 


 


Spices and Herbs Are a Natural Source of Preventive Health Care. Historically, herbs and spices have been used for adding flavors and tastes to foods. They provide unique flavors and/or enhancing tastes to human diets. But most herbs and spices used in culinary purposes have a long list of potential biological effects on human health. The very spices that make food so delicious and appealing come from plants whose traditional use have included acting as medicinal remedies for preventing and/or treating human disease for many years. The phytochemicals isolated from plants have been a great resource for discovering a large proportion of commercially available medications for the treatment of a wide range of human diseases, such as pulmonary diseases, cardiovascular diseases, diabetes, obesity, and cancers. Spices and herbs are a natural means of preventive health care; just consider the health effects on human diseases that could be accomplished through daily diets rich in their medicinal phytochemicals.

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