All About Culinary Herbs
The average American consumes more than 3.5 pounds of herbs and spices anuually (mainly pepper and mustard.) Herbs and spices not only create flavor and gourmet taste to simple dishes, many are extremely good for us. Such as:
Mustard Seeds: contain many protective substances called phytonutrients, which may help to inhibit the growth of existing cancer cells as well as help prevent normal cells from turning into cancer cells.
Tumeric has powerful anti-inflammatory and antioxidant properties. It reduces the actions of several genes that promote inflammation, which is linked to chronic diseases such as heart disease and colon cancer. Research has found that Tumeric may help prevent and even treat Alzheimer's and cystic fibrosis. This spice is what provides the yellow color in curries. It has been used as medicine for centuries in China and India.
Ginger has also been used as medicine for centuries, especially for reducing gastrointestinal problems. It is known to have potent antioxidant and anti-inflammatory effects. Studies have also shown ginger to be very effective in preventing nausea and vomitting of pregnancy and motion sickness, especially sea-sickness. It's powerful anti-inflammatory substances called gingerols help reduce pain andimprove function in many people with osteoarthritis or rheumatoid arthritis.
Rosemary helps stimulate the immune system, increases circulation and improves digestion. It may also help reduce the severity of asthma attackes due to its anti-inflammatory compounds. It also has been shown to increase blood flow to the head and brain, which improves concentration.
Corriander is very rich in protective phytonutrients and is a good source of iron, magnesium, manganese and fiber. It contains 9 different antibiotics that help prevent the spread of food-borne illnesses such as salmonella.
The National Cancer Institute identified sage, oregano, thyme, rosemary, fennel, tumeric, caraway, anise, coriander, cumin and tarragon as having some cancer-preventing benefits. Cumin, fennel, tarragon and caraway may help slow or even prevent tumor growth and reduce blood cholesterol levels. Chilli Peppers may help block tumor formation.
Cinnamon, garlic, sage and clove may inhibit bacterial growth and help cooked food from spoiling.
Paprika and saffron may boost the immune system.
Check out this wonderful Culinary Herb Guide website. It contains loads of information on specific herbs and how to grow them as well as how to use specific herbs in cooking. We hope you find the website useful and enjoy their recipes.
I received this wonderful website from one of our biggest supporters ~ Thank you John! All the health info above is from Dean Ornish's excellent book The Spectrum...a must read if you are trying to be truly healthy, lose weight or prevent or reverse disease.