Spices: minuses and pluses
With the help of spices you can change not only the tasteDishes, but also yourself, your body. With proper use, they can positively affect the entire body. This is due to the fact that spices activate metabolic processes: they strengthen and stimulate the digestive glands, improve the work of the intestines and so on.
Positive aspects of the
Spices protect the blood vessels and heart. So say the scientists who conductedResearch at the University of Pennsylvania. Those who always add fatty meals to the chicken and kukurma, reduce the level of "bad" cholesterol in their body by 15%.
Spices help fight against cancers. This fact was confirmed by studies of scientists fromJohnson Cancer Center. As it turned out, curcumin contains curcumin, which is capable of blocking biochemical chains that promote the development of oncological diseases of the neck and head. Of course, kukurmin is not that strong enough to be used as a cure for cancer. But many doctors recommend to use it during chemotherapy and after it, after surgery or irradiation. Also, curcumin reduces the negative effect of nicotine on the body of the smoker.
Enhance the libido.Ever since ancient times, some spicesWere considered a good aphrodisiac. The collaborators of molecular and integrative clinical medicine examined the scent (he is also a shamballa and fenugreek). This plant is contained in the seasoning of the cockpit, and also it can be bought separately. As it turned out, the fenugreek contains a lot of special compounds (saponins), which can stimulate the development of sex hormones, and especially testosterone.
Help cope with colds and relieve muscle pain. When we get sick, we immediately go to the pharmacy andWe buy a lot of medicines. But you can also be cured with sprains. For example, ginger has good anti-inflammatory and antimicrobial properties. Therefore, he copes well with colds and ODS. For those who are engaged in fitness or sports, ginger will also be useful. It helps the muscles to recover and relax after training.
Accelerate exchange of materials. Burning spices can slightly increaseThe temperature of our body and accelerate the metabolism by approximately 8%. This action has a good chili, it contains a lot of capsaicin - a substance that gives the chilli a touch. A similar effect is given by ginger and black pepper. It is worth noting yet another benefit from capsaicin - this substance is capable of killing some cancer cells in the body. This was confirmed in the experiments carried out on the animals.
Help to get full. Canadian scientists have proved that if before eachEating food for a few quick snacks, it will help to absorb 200 calories less during the meal. Again, this effect is due to capsaicin - it can cause a feeling of satiety.
One of the main advantages of spices is that,That they contain much more antioxidants than in other products. And as nazyvestno, antioxidants help to withstand the destructive effects of free radicals, and also prolong our youth and improve our health.
Researchers at the National Center for ResearchAging processes analyzed the antioxidant properties of 277 beverages and products. They took the measure of absorption of oxygen radicals (SARK). The higher the SARK, the more effective the spice neutralizes the effect of free radicals. As it turned out, spices contain much more antioxidants than vyagods. The first place among antioxidant spices was occupied with clove and cinnamon. In one teaspoon of these spices, there are more antioxidants than half a glass of cranberries or blueberries. And turmeric and oregano were more useful than pomegranate and strawberries.
Antioxidant properties of spices were tested andTo the other indicator - the ability to fight with iron oxide compounds (CROS). The studies were conducted by Irish scientists, and again it turned out that among all the products, carnation was the leader. Thus, it turns out that cloves are the most useful spice and universal antioxidant. The rest of the spices are more efficient in one direction. Cumin well absorbs oxygen, but almost no iron affects, amoyoran and sage have a high CERF index, but almost never effect on SARK.
Proceeding from the aforesaid, the scientists came to the conclusion that in order to achieve the maximum benefit from spices, it is necessary to combine in one dish several types of spices.
The main thing - do not go too far!
Whatever useful spices were not, theirUse may cause side effects. In addition, with certain diseases, certain spices can not be consumed. For example, garlic, kukurma and cumin can strengthen and weaken the effect of certain drugs. Black and red peppers must be used with caution in eating, who suffers from gastritis and gastric diseases. And even absolutely healthy people are not recommended to eat a lot of spicy. Otherwise, it can cause a mucous membrane burn.
If you overdo it with garlic, it canLead to the abdominal flatness. Carnation is contraindicated in hypertensive patients and children under 12years old. The bay leaf reduces blood coagulability, so it should not be used by pregnant women, nursing women and those who are prone to bleeding.
Nutmeg, despite its dignity,Also harmful in large quantities. In case of an overdose, a headache, rapid heartbeat, dizziness may occur. But in small quantities it is very useful: it helps with fatigue, activates digestion, fills with energy, improves memory and stimulates blood circulation.
What problems can be solved with the help of condiments?
As already mentioned above, with the help of seasonings you can solve a variety of health problems. The main thing is to correctly combine spices and have a representation about their useful properties.
- Antiseptics: black and red pepper, cloves, turmeric, coriander.
- Painkillers: nutmeg, ginger, chili, fennel.
- From bronchitis: chili, cardamom, ginger, fennel.
- From insomnia: cinnamon, fennel and turmeric.
- Diuretic, antipyretic, for elimination of toxins: ginger, fennel, turmeric.
- Blood-purifying: fennel, turmeric, ginger.
- For the treatment of skin diseases: mustard, turmeric, ginger nut.
- To improve digestion: saffron, chili, ginger, red pepper and turmeric.
- To improve memory: ginger and black pepper.
Shelf life of spices
To spices bring maximum health benefits, they should not be stored longer than their shelf life.
- Whole spices (eg, clove buds, peppercorns, cardamom heads) can be stored for two to five years.
- Ground spices-from three months to two years.
- Leaf spices (thyme, bay leaf) - with proper preservation can be suitable from three months to two years.
- Shredded dried vegetables should not be stored for longer than half a year.