Medicinal Seasonings gives the historical and scientific reasons why spices should become an integral part of our diets; how they slow the aging process and help to prevent (and even treat) cancer, cardiovascular disease, Alzheimer’s disease, diabetes, immune disorders, obesity and other illnesses.
Among the compelling reasons Medicinal Seasonings gives as to why we should eat more spices are:
- Spices contain enormous quantities of extremely valuable disease preventing phytochemicals
- Antioxidants: individual spices like ginger contain over 25 antioxidants
- Alzheimer’s disease: phytochemicals in spices like turmeric, ginger, rosemary and garlic can inhibit and even reverse the pathological processes associated with Alzheimer’s disease
- Cancer rates in spice consuming nations are up to 40 times lower than those of the USA and other western countries - turmeric, black pepper, cumin, caraway, cloves, ginger, anise, basil, chillies, fennel, mustard, rosemary, and garlic all contain potent anti-cancer compounds
- Cardiovascular disease: garlic, rosemary, cinnamon, coriander, fenugreek, ginger, oregano, mustard and thyme protect against high cholesterol levels, “sticky platelets”, atherosclerosis and high blood pressure
- Diabetes: cinnamon and fenugreek can lower the blood glucose and cholesterol levels of diabetic patients by 25%
- Aging: spices slow the ageing process by protecting DNA against oxidative damage and decay
- Weight loss: chillies, ginger, garlic and fenugreek can help to control obesity by appetite suppression, inhibition of fat absorption and by helping to “burn off” fat
Medicinal Seasonings not only contains up to date scientific research into the healing properties of spices but also gives a fascinating account of the historical reasons why spices have become incorporated into the cuisines of different nations. It also explains why those people who eat large quantities of spices benefit from their health promoting properties.