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February 10, 2012
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Nutrition Article
SPICE UP YOUR FOOD FOR HEALTH
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In NUTRITION, baby boomers receive healthy eating tips from health reporters and dietitians, many of whom are boomers, too.  Judy Swancutt Registered Dietitian |
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(50PlusPrime) SOUTHFIELD, MICHIGAN --
Spices and herbs used as flavorings, colorings and replacements for salt and sugar, can often provide additional health benefits.A few of these benefits attributed to herbs and spices include: acting as potent antioxidants, anti-cancer, or antibacterial agents, and the ability to provide pain relief, help for diabetics in decreasing blood sugar, or warding off insects. One study suggests that a particular spice can reduce the incidence of Alzheimer disease, a dreaded mental disorder. These are not medicines; they are flavorings that have been used for years and for which folklore has attributed medicinal properties. Science is beginning to find that some folklore is not totally wrong.
Cinnamon can be an appetite stimulant and is often used in baked goods. Since it seems to have a mildly sweet flavor it can actually replace a little of the sugar in foods. Some studies suggest that cinnamon can be of help to diabetics by increasing the cells sensitivity to insulin. Other possible attributes include improving circulation, lowering of blood pressure and an aid to digestion.
Ginger is noted to be an anti-inflammatory. It has a spicy sweet flavor and is used in pies, puddings, cakes, cheese, salad dressings and soups. It has been noted to reduce the nausea associated with motion sickness and some studies it has helped to reduce the nausea associated with chemotherapy.
Cloves are the dried flower heads of the clove tree. Cloves are noted for a hot spicy flavor that is used in baked goods, curries, baked beans and beef stew. They contain eugonal a powerful antiseptic, antibacterial and anti-fungal agent. A room freshener of old is made by sticking the cloves into the skin of an orange for a beautiful aroma. It can also act as an insect repellent.
Curry is a combination of several spices that produce a distinctive hot flavor often associated with Indian food. Turmeric, one of the major spices in curry and a member of the ginger family, contains a large amount of curcumin. Curcumin gives curry its distinctive orange color and studies show that it may possibly slow the progression of Alzheimer’s disease. Less than 1% of Indian people living in small villages in India have Alzheimer’s regardless of age. The methods that are being noted is that it reduces the brain amyloid, the protein deposits found in Alzheimer patients and in also decreases the degenerative, inflammatory responses to amyloid also noted in Alzheimer patients. Additional research is needed in this area.
Flavors with a bite such as black pepper, garlic powder, curry powder, cumin, dill seed, basil, ginger, coriander and onion powder are most effective as a replacement for salt. To decrease the sodium in the diet is a health benefit that can be achieved through experimentation and the rekindling of the natural taste of foods.
When used as food the benefits of herbs and spices are without side effects.
