Naturally occurring flavors found in the berries, dried bark, roots, twigs and seeds of many plants can turn bland food into a culinary delight. In addition to making the daily diet more palatable, the health benefits of spices are widely regarded as useful in combating the causes and symptoms of many physical issues.
They differ from herbs because no actual plant leaves are used in their creation. Some help fight against molecular damage caused by the creation of free radical compounds, which may be produced when someone is exposed to environmental poisons such as tobacco smoke, common air pollution, or as a reaction to the introduction of bacteria.
The destructive molecular changes they cause are normally neutralized by the actions of antioxidants, which help reverse any damage. Many plant products naturally contain large amounts of these chemicals, which are also said to contribute to better cardiovascular condition, help balance blood sugar, reduce inflammation, and improve overall circulation.
After the period of European exploration began, regular trade made these flavorings more commonly accessible. Not only did these products help improve the taste and extend the shelf-life of foods, but they were also used to combat symptoms of stroke or coronary problems. Chili peppers were found to open clogged nasal passages, ward off some cancers and even improve basic memory function.
Popular cinnamon can help lower cholesterol levels, fight against high blood sugar, fend off bacterial invasion, and even act as a mild sedative. Garlic is an anti-fungal and bacterial fighter, as well as helping to maintain normal blood pressure levels. Mustard helps sooth sore throats and eases arthritis pain.
The health benefits of spices go beyond the simple addition of appealing flavors. They are also a satisfying substitute for salt, which can exacerbate high blood pressure in some people. Adding extra flavor to the daily diet can even help to discourage overeating, an important factor in an increasingly overweight population.
They differ from herbs because no actual plant leaves are used in their creation. Some help fight against molecular damage caused by the creation of free radical compounds, which may be produced when someone is exposed to environmental poisons such as tobacco smoke, common air pollution, or as a reaction to the introduction of bacteria.
The destructive molecular changes they cause are normally neutralized by the actions of antioxidants, which help reverse any damage. Many plant products naturally contain large amounts of these chemicals, which are also said to contribute to better cardiovascular condition, help balance blood sugar, reduce inflammation, and improve overall circulation.
After the period of European exploration began, regular trade made these flavorings more commonly accessible. Not only did these products help improve the taste and extend the shelf-life of foods, but they were also used to combat symptoms of stroke or coronary problems. Chili peppers were found to open clogged nasal passages, ward off some cancers and even improve basic memory function.
Popular cinnamon can help lower cholesterol levels, fight against high blood sugar, fend off bacterial invasion, and even act as a mild sedative. Garlic is an anti-fungal and bacterial fighter, as well as helping to maintain normal blood pressure levels. Mustard helps sooth sore throats and eases arthritis pain.
The health benefits of spices go beyond the simple addition of appealing flavors. They are also a satisfying substitute for salt, which can exacerbate high blood pressure in some people. Adding extra flavor to the daily diet can even help to discourage overeating, an important factor in an increasingly overweight population.
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