All spices originate from plants: flowers, fruits, seeds, barks, leaves, and roots. Herbs and spices not only improve the taste of foods, but can help preserve them for longer periods of time. Herbs and Spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals. True sea salt, for instance, contains 93 trace minerals. Most herbs and spices also contain more disease-fighting antioxidants than fruits and vegetables. The problem in America is that the most potent and healthy herbs are rarely used, mainly from lack of knowledge about them, while the least potent (salt and pepper) are the most commonly used seasonings.
Natural Health News Teaching people how to flavour food with spices and herbs is considerably more effective at lowering salt intake than having them do it on their own, according to research
University of San Diego researchers in the US presented the findings of their small study, at the American Heart Associations Epidemiology & Prevention/Nutrition, Physical Activity & Metabolism Scientific Sessions 2014.
In the first phase of the study, which was supported by the McCormick Science Institute (funded by McCormick & Company, the spice company) 55 volunteers ate a low-sodium diet for four weeks. Researchers provided all foods and calorie-containing drinks. Salt was the main source of sodium in food.
In the second phase, half of the study volunteers participated in a 20-week behavioural intervention aimed at reducing their sodium intake to 1,500 mg/day by using spices and herbs. The other half were told to reduced sodium on their own.
Those assigned to …
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