More Spices for a Healthier Life

Antioxidants: What Are They?

One gram, which equals approximately ½ teaspoon, of cloves contributes more dietary antioxidants than ½ cup of cranberries or blueberries, which are both known to be high in antioxidants. Knowing this indicates that adding cloves to our diet would be beneficial.

An antioxidant is any substance which reduces oxidative damage done to the body by oxygen. Antioxidants are also thought to reduce cancer risks and age related macular degeneration, Parkinson’s and Alzheimer’s.

The top ten antioxidant sources within dried herbs and spices are cloves, allspice, cinnamon, rosemary, thyme, marjoram, saffron, oregano, tarragon, and basil. The top fresh herbs would be oregano, sage, peppermint, thyme, lemon balm, and marjoram.

Oxidation: What Is It?

What is oxidation? It is seen in the process of fish becoming rancid, a slice of banana turning brown or a wound becoming sore and inflamed. Oxidation involves oxygen and cell change. Some of the cells become damaged and turn into free radicals. When the free radicals multiply they damage the bodies DNA creating a home for disease. The damaged cells become mutated growing abnormally and quickly. Two of the huge sources of free radicals are pollution and cigarette smoke. These radicals can set off a host of problems such as chronic diseases, Alzheimer’s, cancers, heart disease, and Parkinson’s.

One could improve his or her odds immeasurably by simply giving up smoking. Another beneficial step would be to get more antioxidants into their diet. Antioxidants can be found in foods, supplements, spices, herbs, oils, and beverages including teas.

Some of the spices and herbs not covered in the article “Spice Your Way to a Healthier Life” will be covered in this article, especially those proven to contain high levels of antioxidants or other health benefiting properties. It is best to remember to store herbs in airtight dark glass containers, and keep them cool. Heat, oxygen, and light will cause herbs to lose their potency. The best way to preserve their potency is to buy the herbal medicine within an alcohol tincture or glycerin extract, otherwise be prepared to use your herbs within a shorter time frame to maintain their full benefits.

Considering that plants have had to survive over the ages and continue to thrive despite pathogens and parasites, is it any wonder that many contain antibacterial properties? Many common flavorings were tested against 29 common food bourne bacteria and if they were not effective at killing the bacteria they at least inhibited the bacterial growth of more than half of bacteria they were tested against. There were 4 (garlic, onions, oregano, and allspice) that were effective on all 29.