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Spices and Herbs
As seen on BCTV Noon News
OTHER BENEFITS OF SOME SPICES AND HERBS
We all know that herbs and spices add flavour to our food, but they may actually do a lot more than just that! Recent studies have shown that many commonly used spices have powerful disease fighting and antioxidant properties. Below are some commonly used spices, and the benefits that they provide.
Chilies – reduce inflammation and pain, clear plugged sinuses, and improve lipid profiles. They also temporarily boost metabolism and also contain vitamin A.
Cinnamon – has antioxidant properties and has also been shown to improve blood sugar control. It may be useful for people with Type II Diabetes to help normalize blood glucose levels.
Garlic – decreases blood pressure and has some effect in lowering cholesterol
Ginger – decrease nausea and vomiting, treats motion sickness and also suppresses inflammatory response, which may make it useful in inflammatory diseases such as arthritis.
Oregano – contains compounds which inhibit lipid oxidation.
Parsley – has antioxidant and anticancer properties. It is also a source of vitamin C, Folic Acid and Beta Carotene.
Rosemary – improves circulation, stimulates digestion, has anti-inflammatory properties and stimulates the immune system
In addition to these benefits, using herbs and spices for flavouring instead of salt and fat provides even more benefit, especially for those with hypertension and heart disease. Although these spices do provide health benefits, it is best to use the whole spice in cooking and baking, rather than taking them in supplement form. So use these spices in your cooking to spice up your food, and your health!
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!