Spices & Herbs

Hippocrates – “Let food be thy medicine and medicine be thy food”

This quote from the father of medicine is a divine truth. In addition to healthy organic produce and meats, Herbs and Spices have a long history in the health and medicine of the human race. Today’s genetically engineered,processed and irradiated food has come about as far as possible from natural, organic food, including herbs and spices. Fresh grown or fresh bought organic herbs are irreplaceable in not only their flavor but in their nutritional value too. The same is true for spices, organic is superior though they may be purchased organic if one’s does not have a garden to harvest from. I’ve included a certified organic supplier for those who lack green thumbs or access to farmer’s markets. www.mountainroseherbs.com

Benefits of Spices & Herbs

  • Antioxidant Power these are substances that are in foods that the body is able to utilize to combat free radicals. Free radicals are damaging molecules in the body that result from the breaking down of certain foods. They are also introduced into the body when it is exposed to toxins in smoke and environmental pollution. Antioxidants safeguard the body against the onset of diseases by protecting the body’s cells from free radicals and their negative effects. Antioxidants include beta-carotene, lutein, lycopene, selenium and vitamins A, C, and E.
  • Anti-Inflammatory Properties  Spices and herbs have many beneficial qualities to the body when consumed or applied to the skin topically as in poultices. One such quality is herbs ability to lessen inflammation in tissues and organs. Chronic inflammation is often linked to many diseases. Regular consumption of many herbs may reduce inflammation and prevent diseases such as Alzhiemers, rheumatism, cardiovascular disease and others. In Morgellons the use of steroids to reduce inflammation is not advised. This is because of a potential link to strongyloids (parasitical worm) and steroids. steroids speed up the life-cycle of this parasite causing increased populations and swarming. Spices and herbs are a safe and effective alternative if included in one’s diet.

Spices and herbs can be included in a raw food diet to not only add flavor but to also assist in healing the body.

Herbs and spices have more disease-fighting antioxidants than most fruits and vegetables. The truth is most synthetic pharmaceuticals have their “roots” (and barks, flowers, resins) in natural substances found in plants ie.. herbs and spices. It is important to remember food allergies and sensitivities when consuming these items. There is a cornucopia of material such as books and websites that have scientifically studied reports on the healthful components of Botanicals. If one is fortunate to have access to a Naturopathic practitioner or a Nutritionist whom prescribes to Natural Medicine that opportunity should be taken. One excellent free E-book is Dr. Keith Scott’s “Medicinal Herbs & Spices” . This wealth of information is available at  http://www.medicinal-herbs-and-spices.com/free-e-book.html

 A Short List of Healthful Herbs & Spices

  • Cinnamon Can lower blood sugar, triglycerides, LDL, and total cholesterol in people with type 2 diabetes. Aim for one-fourth to one-half teaspoon of cinnamon twice a day. Cinnamon is an anti-microbial food that can stop the growth of bacteria, fungi and yeast. A study in the Journal of Nutrition found that out of all spices, cinnamon is one of the richest sources of disease-fighting antioxidants. It also has anti-clotting and anti-inflammatory properties, which help prevent unwanted clumping of blood platelets. And, it may help boost brain function.
  • Turmeric Contains curcumin, which can inhibit the growth of cancer cells. Try to have 500 to 800 milligrams a day, says Bharat Aggarwal, PhD, a professor of cancer medicine at the University of Texas M.D. Anderson Cancer Center. It’s a potent anti-inflammatory that studies have found is just as effective as drugs like hydrocortisone, phenylbutazone and Motrin.
  • Rosemary Stops gene mutations that could lead to cancer and may help prevent damage to the blood vessels that raise heart attack risk.
  • Garlic Destroys cancer cells and may disrupt the metabolism of tumor cells, says Karen Collins, RD, nutrition advisor to the American Institute for Cancer Research. “Studies suggest that one or two cloves weekly provide cancer-protective benefits.” also see Allincin C link
  • Paprika Contains capsaicin, whose anti-inflammatory and antioxidant effects may lower the risk of cancer (also found in cayenne and red chili peppers). There’s no specific recommended dose, but moderation is probably the best way to go.
  • Parsley One of parsley’s beneficial properties is its ability to fight cancer. Animal studies have shown that it can inhibit tumor formation, particularly in the lungs. It’s also known to neutralize carcinogens including those found in cigarette smoke and charcoal grill smoke. Parsley is also a rich source of antioxidants and heart-protective nutrients including vitamin C, beta-carotene and folic acid.
  • Ginger Can decrease motion sickness and nausea; may also relieve pain and swelling associated with arthritis. Ginger is also an anti-inflammatory, which means it may be useful in fighting heart disease, cancer, Alzheimer’s disease and arthritis. Plus, it’s high in antioxidants that fight all kinds of diseases. Doses used in clinical trials range from 500 to 2,000 mg of powdered ginger. (A quarter-size piece of fresh root contains about 1,000 mg.) More than 6,000 mg can cause stomach irritation. Ginger can also hinder blood clotting, so if you’re about to have surgery or are taking blood thinners or aspirin, be sure to talk to your doctor first.
  • Oregano A USDA study found that, gram for gram, oregano has the highest antioxidant activity of 27 fresh culinary herbs. Two of oregano’s compounds, thymol and carvacrol, have potent antibacterial properties. In fact, a study in Mexico found that oregano was more effective against an amoeba than a common prescription drug called tinidazol. Oregano is also a potent antioxidant, rich in phytonutrients containing… 42 times more antioxidant activity than apples,30 times more than potatoes,12 times more than oranges and 4 times more than blueberries.
  • Sage Sage is an anti-inflammatory and antioxidant. It contains flavonoids, phenolic acids and oxygen-handling enzymes, all of which give it a unique ability to prevent oxygen-based damage to cells. Sage may be useful in fighting rheumatoid arthritis and other inflammatory conditions, bronchial asthma and atherosclerosis. Sage also appears to promote better brain function.
  • Cilantro Cilantro seems to have some very interesting (and affordable) super health benefits and can be seen as a major cleaner of the body in ridding heavy metals such as mercury, lead and aluminum from one’s body.Yes, there’s more people, cilantro is also a blood cleaner. There are treatments available to help rid the body of the heavy metals called ‘Chelation therapy’  which use chemical agents like EDTA . This has long been used to help remove heavy metals” but it seems as if cilantro is one of the affordable natural substances than can remove these metals naturally. HOWEVER… Cilantro (coriander) mobilizes more heavy metals than it can safely carry out of the body, so to avoid retoxification (reabsorption in the small intestine) here are two suggestions to prevent retoxification. It is recommended that to remove toxins properly using Cilantro, one should take a couple thousand MG’s of Chlorella 20 minutes ahead of time, leaving the strong-cell-walled chlorella ready and waiting to grab the myriad of toxins floating around from the Cilantro. The second suggestion is using psyllium and bentonite clay three times per day. This is simply mixing one tablespoon of each in 8 ounces of water and drinking quickly. This will “sweep and absorb” the toxins released during the detox.

Remember to only use fresh organic cilantro… as in this Pesto recipe.

Cilantro Pesto

  • 1 clove garlic ( add more to taste)
  • 1 cup almonds, cashews, or other nuts (preferrably raw and soaked)
  • 1 cup packed fresh cilantro leaves
  • 2 tablespoons lemon juice
  • 6 tablespoons organic cold pressed virgin olive oil

Use a food processor or blender to process the cilantro to a paste. Slowly add the other ingredients and process until smooth. Add more oil or water to blend if needed. If so remember to use the 3:1 ratio of lemon juice to olive oil. This pesto will freeze well for later use so consider making large batches.

Note: Most health food grocers and online suppliers now have nut butters for sell. These include almond butter, cashew butter and macadamia nut butter. It is also easy to make a nut butter with a food processor or a masticating juicer. Simply soak the raw nuts in filtered water overnight. Rinse and process in the machine.

Wolfe

Excellent supplier of Organic Herbs, Spices and Essential Oils

www.mountainroseherbs.com

TIP – Bad Morgie Eyes?

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