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.
Spices or Herbs
Both are aromatic and natural products used to flavor foods and for a wide array of other uses. Spices are the dried seeds, buds, fruits, flower parts, or made up of the bark or root of the plant, and are typically grown in the tropics.
Herbs are the leaves and sometimes the flowers. Herbs are usually grown in climates similar to the Mediterranean.
Allspice or All spice
Allspice is an aromatic stimulant containing agents that ease pain, expel gas, and stimulate and tone the stomach. Externally allspice is used in a plaster for rheumatism, neuralgia, and muscle pain. In Jamaica allspice is used in a hot tea for relief from colds, menstrual cramps and stomach upsets. In Cuba a refreshing tonic is made from allspice, and in Guatemala the berries are crushed and used topically on joint and muscle aches and bruises.
This food is low in Sodium, and very low in Cholesterol. It is a good source of iron, magnesium, potassium, and copper, and a very good source of dietary fiber, vitamin C, calcium, and manganese.
Bay Leaves
Medicinally bay leaves are steeped in a tea to aid in intestinal gas and bloating. Bay leaves have been prescribed for relief of arthritis because of its anti-inflammatory and analgesic properties. Bay trees grow up to 6 feet tall and its boughs are used for holiday decorations. Some evidence also suggests that bay laurel also provides us with an antioxidant.
This food is very low in Cholesterol and Sodium. It is also a good source of Folic Acid, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin B6, calcium, iron, and manganese.
Caraway
Caraway seeds contain a volatile oil made up of carvone and limonene which are used to treat stomach problems and intestinal gas. It also contains a carminative property (assists in relieving gastrointestinal pain and the gas associated with it). Caraway, while being low in saturated fat, very low in sodium and cholesterol is a good source of protein, vitamin C, magnesium, phosphorous, potassium, zinc, copper, and manganese. It is a very good source of dietary fiber, calcium, and iron.
Caraway seeds can be crushed and wrapped in a warm cloth and held against the ear to treat earaches. To cultivate the seeds, the plants need to be cut at ground level and then hung upside down in small bunches until dry. After drying the seeds can be shaken from the plants and stored in air tight containers.
