10 major health benefits are possible by eating small doses of seasonings
1. BLOCKS CANCER: Italian researchers recently reported in the
Journal of the National Cancer Institute that eating rosemary, basil and
parsley may cut lung cancer risk. Feeding basil leaves and cumin seeds
to animals has blocked cancers, including liver cancer. At Rutgers University,
applying rosemary to the skin of mice reduced the number of skin tumors
by 64 percent. Herbs and spices known to have antioxidant and anti-cancer
activity: rosemary, turmeric, cumin, saffron, sage, nutmeg, black pepper,
thyme, ginger, cardamom, tarragon, oregano, basil and cilantro.
2. CLEANS LUNGS: Eating chili peppers is good for the lungs and
helps clear stuffy noses due to colds, says Irwin Ziment, professor of
medicine at UCLA. He also recommends hot peppers for emphysema, sinusitis,
hay fever, asthma and chronic bronchitis. Hot foods thin secretions in
the air passages: If you eat hot food, not only do your eyes water, so
do your lungs. Ziment tells people with chronic breathing problems to
eat three spicy meals a week. His quick decongestant: Mix 10-20 drops
of hot sauce, such as Tabasco, into a glass of water; drink or gargle.
3. FIGHTS NAUSEA: Recent tests in Denmark showed that ginger reduced
seasick sailors' vomiting by 70 percent. British research found ginger
as effective as drugs at relieving nausea after surgery. To prevent motion
sickness, drink tea or juice with 1/2 teaspoon ground ginger half an hour
before boarding a plane or boat. The effect lasts about four hours. One
study found ginger as helpful as Dramamine.
4. REDUCES INFLAMMATION: In Japan, an anti-inflammatory drug is
based on gingerol, the aromatic compound in ginger. A study at Denmark's
Odense University found that three-quarters of 56 patients with rheumatoid
arthritis, osteoarthritis or muscular discomfort got relief from pain
and swelling after taking ginger daily for at least three months. Dose:
1/3 teaspoon ground ginger or 1 teaspoon fresh ginger root taken in food
or drink three times a day.
5. THINS BLOOD: Several studies suggest ginger makes blood platelets
less likely to stick together, helping to prevent blood clots that lead
to heart attacks and strokes. A Danish researcher, Krishna C. Srivastava,
found the same effect in cumin, turmeric and, especially, cloves, which
are stronger than aspirin in this aspect. Studies in Thailand found that
eating chili peppers revved the blood's ability to dissolve clots. But
the benefit lasted only 30 minutes.
6. MONITORS BLOOD SUGAR:
Spices and herbs can stimulate the potency of insulin so you require
less of the hormone to process sugar, says Richard Anderson of the U.S.
Department of Agriculture. This could be especially important for people
with Type II diabetes. Anderson's tests found sage and oregano double
insulin activity; turmeric and cloves triple the activity; cinnamon is
most potent. Dose: amounts common in foods. Cinnamon also may lower blood
pressure, according to new research at George Washington University.
7. KILLS GERMS: Ginger and turmeric, a yellow herb used in curry
powder, destroy bacteria, including salmonella, a common cause of food
poisoning. So dishes such as chicken curry and ginger chicken make good
health sense. Jim Duke, a medical botanist formerly with the USDA, notes
that Greek fishermen cover their catch with rosemary to retard spoilage.
8. AIDS DIGESTION: Sage, dill, anise and fennel seeds help prevent
intestinal gas. In a test, adding sage to cooking lentils reduced gas
formation in animals dramatically. Menthol in peppermint is a smooth-muscle
relaxant that helps to relieve gas; peppermint oil is in many antacids,
says Colin Briggs, professor of pharmacology at Canada's University of
Manitoba.
9. BURNS CALORIES: In a British study, eating 3/5 teaspoon hot
pepper sauce raised the metabolism 25 percent, burning an extra 45 calories
in three hours. In an Australian animal test, ginger increased the metabolism
20 percent.
10. PROTECTS THE STOMACH: Several studies suggest capsaicin, the
hot stuff in peppers, helps to protect the stomach by increasing mucus
flow and acting as a painkiller. And research shows hot peppers and spices
do not harm normal stomachs, lead to ulcers or retard the healing of ulcers.
But avoid spicy foods if your stomach hurts after you eat them; spice
does aggravate heartburn in some people.
| Jean Carper's
current best-selling book is Stop Aging Now!
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ROUSING RECIPES
Fat-Free Ginger Cookies
1 cup packed brown sugar
1 jar (2.5-ounce) baby-food prunes (first stage)
1/4 cup molasses
1/4 cup egg substitute
2 1/4 cups all-purpose flour
2 tsps. ground ginger
1 tsp. each, ground cinnamon and baking soda
1/4 tsp. ground cloves
Optional: 2 Tbs. grated fresh ginger root (for a stronger ginger taste)
1/4 cup granulated white sugar
In a large bowl, beat the brown sugar, prunes, molasses and egg substitute
until smooth. Combine the remaining ingredients (including the optional
fresh ginger, if using) except the white sugar; thoroughly stir into the
wet mixture. Cover and refrigerate at least 2 hours, or overnight. Preheat
oven to 350 degrees. Spray a cookie sheet with canola or olive oil. Form
the dough into small, walnut-sized balls, roll in the sugar and place
2 inches apart on the cookie sheet. Bake 10-12 minutes. Cool on a wire
rack. Makes 4 dozen.
Per cookie: 43 calories, 0.8g protein, 9.7g carbohydrates, 0.2g
fiber, 0.1g fat, 31mg sodium.
Spicy Tomato Salsa
1 1/2 pounds tomatoes, seeded and diced
1 can (15-ounce) black beans, drained and rinsed
1 cup cooked whole-kernel corn
1 medium jalapeo pepper, seeded and finely minced
1/2 cup chopped red onion
2 cloves garlic, chopped or crushed
1 cup fresh cilantro, minced
1 Tb. canola oil
2 Tbs. lime juice
1 tsp. honey
Hot sauce, cayenne pepper and salt to taste
Combine all. Refrigerate 2 hours, to let the flavors combine. Makes 4
cups. Serve with corn chips or crackers.
Per 1/2 cup salsa: 115 calories, 5.3g protein, 20g carbohydrates,
5.3g fiber, 2.5g fat (0.3g saturated), 106mg sodium.
