The Flavor of Good Health…

The Flavor of Good Health…  

               Variety is the spice of life, and enjoying a variety of herbs and spices may help you live a healthier life as well. Seasonings have been used since ancient times to perk up the flavor of food. The average person consume over 1.5kilos of spices annually. Much of its chilli, pepper and mustard seed. Mustard seeds contain lot of protective substance called phytochemicals, which may inhibit the growth of existing cancer cells and help and prevent normal cells from turning into cancerous ones. Other herb and spices like the ones below, also have some amazing attributes. But remember little goes long way: Too much of these can ruin recipe and may not be ideal for your health.

Turmeric: This herb of ginger family provides the yellow colour in curries. It’s a powerful anti-oxidant and has been used in Ayurvedic and Chinese medicine for centuries. Preliminary studies suggest it may help prevent or even treat Alzheirmer’s disease. Turmeric also enhances immune function, improves digestion and may reduce your risk of heart attack. Because of its anti-oxidant properties, scientist are studying curcumin one of most active substance in turmeric as a possible treatment of cystic fibrosis.

Ginger: Is effective in preventing the symptoms of motion sickness, especially seasickness. In addition it can be useful in reducing the nausea and vomiting brought on by pregnancy. To get the stomach-calming benefits simply steep about 50grams of fresh ginger root in cup of hot water. Ginger also contains inflammation fighting substance called gingerol, which may help reduce pain and improve function in people who have arthritis.

Coriander: A most popular spice in Indian and Mexican cuisine, coriander is rich in protective phytochemicals and is a good source of iron, magnesium, and manganese.

Cinanamon: One of the oldest spice known as Dalchini is a ingredient in curry powder. It seems to reduce inflammation and recent studies show that it may also be especially for those with type 2 Diabetes. In one study consuming even minute quantities daily reduced blood sugar in people with diabetes by about 20% and lowered triglycerides, LDL and total cholesterol. In another chewing cinnamon gum or simply smelling the spice, improved attention and memory.

Rosemary: It contains substances that have an anti-inflammatory effect, which may improve immune function and circulation, and reduce the severity of asthma attacks. Used, as aromatherapy, it may enhance memory and cognition.

Clove: Is a highly useful aromatic herb. Cloves impart a particular aroma because of the presence of essential oil in them. The compound responsible for the aroma is eugenol. It is the main component in the essential oil extracted from cloves, comprising 72 to 90 per cent eugenol and has pronounced antiseptic and anaesthetic properties. Other important constituents include essential oils like salicylate, which acts as painkiller. Known for being a mild anesthetic, anti-inflammatory as well as an anti-bacterial agent, it is extensively used in relieving pain in oral ailments. Ayurveda recognizes it as an antiseptic, analgesic, anti microbial, antispasmodic, antiviral, anti parasitic, anesthetic, and carminative. It prevents vomiting, acts as a digestive, and a mild sexual stimulant. Clove is said to be effective against coli, streptococci, staphylococci, and pneumococci. It is believed to prevent stomach upset, traveler’s diarrhoea and wound infections.

Fennel: An old reliable household remedy, good for flavoring foods and medicines. The tea makes an excellent eye wash. Fennel is a thoroughly tried remedy for gas, acid stomach or dyspepsia, gout, cramps, colic, cystitis, and spasms. Ground fennel sprinkled on food will prevent gas in the stomach and bowels. For colic in children, the herb should be steeped (weak for infants) and given in small doses every half hour until the infant or child is relieved. Nursing mothers will find fennel helpful in stimulating lactation, in a warm tea. Fennel seed, ground and made into a tea is given for snake bites, fever, insect bites, dog bites, hiccoughs, flatulence, backache, toothache, obesity, blood purifier, or food poisoning. Good for jaundice when the liver is obstructed or to improve appetite. Excellent for obesity. Increases the flow of urine and increases menstrual flow. Fennel oil may be rubbed over painful joints to relieve pain or rheumatism, and may be added to gargles for hoarseness and sore throat and cough.

To be continued...

AGEING...“The key to successful aging is to pay as little attention to it as possible.”

Growing older is inevitable; however we can try to slow down the ageing process & prolong our lives by taking measures to promote continuous cell division. If science could keep the cells from dying & doing bodily harm, the ageing process could be conceivably suspended.

■Eat balanced that includes raw vegetables, fruits, grains, seeds, nuts, & quality protein such as fish, and soy foods. Consume less animal protein. Include in your diet broccoli, cabbage, cauliflower, spinach, kale, fruits, whole grains, oats, seeds, soy beans. Avoid processed foods.
■Eat dark skinned fruits such as red apples & nectarines which are good source of bioflavonoids. Also blueberries, raspberries, & blackberries. Bioflavonoids are mostly found in fresh fruits and a vegetable keeps the free radicle from harming the brain & may help protect against Alzheimer's disease.
■Include in your diet garlic, onions, & pearl barely. This food are good source of germanium, potassium, & many other nutrients that lessen free radicle damage & act as catalyst in the supply of oxygen to oxygen-poor tissue.
■An occasional glass of red wine is good for the heart, but limit your alcohol consumption otherwise.
■ Cut back on salt, avoid saturated fats. Avoid caffeine, red meat, white flour, white sugar, chemical food additives, drugs, pesticides & tap water.
■Get regular exercise. Exercise is most important in slowing the ageing process because it increases the amount circulation with deep breathing.
■ Keep the colon clean. Eat high fiber diet and use cleansing enema.
■ Do not use harsh soaps on your skin. Use olive, avocado, or almond oil to cleanse the skin. Pat the oil on, and then wash it off with warm water & soft cloth. Use liquid creams & lotions. Do not use cold creams, or solid moisturizing creams. These are hardened saturated fats that become rancid rapidly and create free radicles, which can cause premature wrinkles. Free radicles can cause brownish spots on the skin known as age spots.
■ Learn how to relax. Keep active and be enthusiastic about life. By keeping up your appearance, exercising everyday & being involved in hobbies and other activities, you can keep your mind active. This is most important. Allow yourself sufficient sleep. Proper rest is important.
Consideration:-

Many older adults complain of sleep difficulties. One common cause is the consumption of sugar after dinner. Complex carbohydrates have a relaxing effect. Protein on other hand, promotes alertness, so it should be consumed earlier in the day.

A burning sensation mainly on the bottom of the foot, a deficiency of Vitamin B is often the cause also there is problem with absorption of Vit B.

Ageing is not an illness, but it does increase one chances of developing certain health problems. Constipation, depression, diarrhea, dizziness, heart palpitations, heartburn, indigestion & weight gain are some of more complaints that accompany ageing.

"Age is an issue of mind over matter.If you don't mind, it doesn't matter."

Herbs in daily life...

“Herbs (medicines), while descending down from heaven to earth proclaimed those who eat us, are never destroyed. (Yajurveda)”


Throughout history. ..Mankind has benefited from plants in many different ways: Fundamentally for food and shelter yet also for several other purposes, including medicine, perfumes and cosmetics…Among these valuable plants is one group with a long history of use which we known as herbs. Knowledge of herbs and their properties has been passed down both orally and in written form for centuries. Since men’s early history, herbs have been used to add flavor to food. A few herbs are widely used around the world. Certain herbs are particularly associated with specific cuisines.
Indian cuisine is famous for its use of spices. Fresh coriander, mint chutneys etc. in south Indian cuisine curry leaf etc.
In European cookery, certain herbs are widely used in number of countries. Basil for ex with its strong, sweet scent evokes in Italian cuisine, famously key ingredient of pesto,/trenette pasta. Dill is associated with Sweden famous (salmon marinated with rock salt, dill, lemon, sugar, pepper). Aromatic bay leaves are one of the most widely herb used in European and North American kitchens, added to stews, sauces, & marinades. Rosemary crops ups across Europe, combined with lamb in many countries. In classical French cookery, certain combination of herbs are traditional such as fine herbs (Chopped parsley, chervil, tarragon, chives), herbs de Provence (thyme, rosemary, bay, basil, savory). Throughout herbs have been prepared for different medicinal uses. Something is surprising that some are very toxic. Such as Foxglove, opium, monkshood (though this is antidote to snack venom), henbane… Even though it’s mentioned in Ayurveda everything can be used as medicine only after applying certain criteria…