Isn't it true that we are what we Consume?

Spices add color and flavour to not only our food but to our health. Spices have been used for their health benefits for many years. With recent research and development of technology its benefits are beingscientifically established.

Ginger: Ginger contains many antioxidants and an active ingredient called Gingerol which relaxes blood vessels and relieves pain. Ginger also aids in digestion, relieves motion sickness and nausea, and is helpful forside effects of chemotherapy. It is also beneficial for Arthritis, Cancer, and Alzheimer's disease for its anti-inflammatory properties. In Asia, ginger is also used for preparing deliciousginger tea which is effective in soothing the common cold.

 

Oregano: Oregano is known for its anti-bacterial properties and rich antioxidantcontent. Oregano contains thymol and carvacrol which are anti-bacterial. Studies have shown that oregano is more effective than tinidazol, aprescribed drug, in fighting amoeba.
Oregano is commonly used in Italian dishes and salads.

Cinnamon: Cinnamon has anti-microbial properties and is rich source of anti-oxidants. It prevents growth of bacteria, fungi and yeast. Its effectiveness in fighting pathogens was established by International Journal of Food Microbiology in 2003. Cinnamon also has anti-inflammatory properties and prevents clump formation in blood. Cinnamon is also effective for diabetics. In 2003, a study revealed that cinnamon reduced blood sugar levels in type-2 diabetes patients. It was also effective in reducing cholesterol.

Turmeric: Turmeric has anti-inflammatory properties and is helpful in Crohn's disease, ulcerative colitis, cystic fibrosis, cancer, rheumatoidarthritis, cardiovascular and Alzheimer's disease. Interestingly, turmeric is traditionally used in all Indian preparations to add bright yellow color to the food.

Sage: Sage is a spice having a unique ability to prevent oxygen related damageto body cells. It has anti-inflammatory properties and contains manyanti-oxidants, flavinoids, phenolic acids and enzymes. Sage is known to improve brain functioning. In 2003, a study -Pharmacological Biochemical Behavior- found that people who were given sage essential oil showed better recall abilities than those given Placebo.