Many of us consider herbs and spices merely in the light of adding flavours or aromas, but indigenous cultures have known that they can help prevent diseases, writes Mark Bunn
One of the simplest yet most overlooked (forgotten) practices for expanding our nutritional intake, promoting internal balance and protecting ourselves against diseases is the use of everyday herbs and spices. While we in the West are only just starting to uncover some of the outstanding medicinal properties of common herbs and spices, ancient records of their profound healing properties date back well over 5,000 years. Natural health sciences with comprehensive herbal medicine systems, such as Ayurveda, Tibetan, traditional Chinese and Arabic, have for many centuries had texts detailing the most comprehensive herbal pharmacopeias.
Herbs and spices both come from plants. Herbs come from the leaves of plants without woody stems. Spices generally come from the roots, bark, seeds, flowers or fruits. From ancient understanding, herbs and spices were literally seen as ‘concentrated packets of intelligence and life-force’. For this reason they were considered ‘manna from heaven’ and the powerhouses of Mother Nature’s medicine cabinet. The reason we need only small quantities of herbs and spices in comparison to fruits and vegetables is that they are so concentrated. They are literally jam-packed with Mother Nature’s healing intelligence.
Although many of us today consider herbs and spices merely in the light of adding certain flavours, aromas or aesthetics of food (or in some cases when ordering Kentucky Fried Chicken), indigenous cultures have known that they can help prevent diseases, medicinally heal and optimise mental and physical functioning. A recent supplement of The Medical Journal of Australia has begun reporting some of these effects. Even in these early stages of modern science’s research into their effects, we know they can mitigate or fight certain types of cancer cells, neutralise free radical damage, reduce blood sugars, break down fats, stimulate memory, enliven brain function, and strengthen the heart, liver and kidneys.
When most of us think of the best sources of antioxidants, coloured fruits and supplements containing vitamin C, vitamin E or beta carotene generally come to mind. However, oregano, cloves, cinnamon, thyme, rosemary and mint have been shown to be more concentrated sources of antioxidants than most fruits and vegetables. In terms of their vibrational resonance, herbs and spices are like concentrated, harmonising energies. They are medicinal powerhouses that re-tune our body cells, organs and tissues back to their optimal health-promoting frequency.
The following are six common herbs and spices to smarten up your diet.
Turmeric
Turmeric is that funny little orangy powder that has been sitting untouched in most people’s spice racks since the end of World War I. However, there is a good reason for Indians putting it in their curries for thousands of years. Turmeric is a natural antihistamine, antibiotic, anti-inflammatory, anti-ulcerative and antiseptic. It is renowned for purifying the blood and liver, helping the body to process and neutralise toxins and impurities such as fatty food, cigarette smoke and alcohol. As well as being an antioxidant powerhouse, turmeric has been shown to be a powerful anti-cancer spice and to decrease cardiovascular risk.
Curcumin, one of the many constituents in turmeric, has even been shown to reduce the most common expression of the genetic defect thought to be responsible for cystic fibrosis. For thousands of years, Ayurveda and other ancient medical systems have prescribed turmeric in certain conditions as well as for liver damage, skin conditions and diabetes.
Ginger
Ginger is often called vishwabhesaj, meaning ‘the universal medicine’. Ginger can be fresh, like the punnets of ginger you might see in your fruit and vegetable store, or dried, as you would buy in a spice bag or bottle. Fresh ginger is great for stimulating appetite and digestion. It has anti-platelet properties (reduces blood clotting) and powerful anti-inflammatory effects. It can work brilliantly in reducing things like nausea, morning sickness, bronchitis and asthma, and is helpful for circulation, protecting against colds and coughs and respiratory conditions. It can also be excellent for reducing gas and bloating and for settling indigestion.
Cinnamon
Cinnamon is a seemingly innocuous herb. However, like turmeric, it is a highly potent antioxidant. It is warming and sweet by nature and is good for digestion, the kidneys, blood flow and general strength. Arguably its most important use in today’s world of skyrocketing diabetes relates to its effects on blood sugar.
Recent research has demonstrated that intakes of as little as 1 gm of cinnamon per day can reduce blood sugar by around 20 per cent, and lower lDl cholesterol (often called ‘bad’ cholesterol) and total cholesterol in people with type 2 diabetes. Cinnamon has also been prescribed for similar purposes for centuries.
Basil (fresh)
Fresh basil is considered one of the most sacred plants on earth. Easily bought at any grocery shop, basil is great for the nervous, digestive and respiratory systems. It is also prized for its effect in enlivening the mind and aiding memory. It is antibacterial and antiseptic and useful for respiratory or nasal congestion-type problems including colds and flu.
Coriander
Coriander (fresh) is another simple yet powerful health-promoting herb readily available at any grocery shop. It is good for the digestive, respiratory and urinary systems.
Cardamom
Cardamom is a sweet, warming herb that is good for the stomach and lungs as well as settling the mind.
The writer is a leading health expert based in Australia