Tana Amen, RN,BSN, writes about the health benefits of herbs and spices in her new book. I like using the essential oil forms as they are always fresh and on hand. I dip a toothpick in the oil and add it after cooking. Here are some highlights:
Basil: Antioxidant that improves blood flow to the brain. It’s anti-inflammatory properties improve cognitive function and prevent strokes and cancer. The essential oils in Basil inhibit the growth of bacteria like Stap aureus and E. coli.
Black Pepper: prevents growth of bacteria, enhances absorption of compounds like curcumin, aids in digestion
Cinnamon: regulates blood sugar levels, improves impulse control for cravings and improves working memory
Cloves: analgesic, anti-inflammatory, anti-bacterial, cardio protective
Dill: antibacterial and cancer fighter. Improves bone health
Ginger: anti-inflammatory, anti-fungal, believed to lower cholesterol, anti-nausea, anti-coagulant
Marjoram: promotes digestion, soothes minor digestive upsets, anti-inflammatory, anti-bacterial, decreases neuronal damage. Contains vitamins K, A, C, beta-carotene, cryptoxanthin, lutein, and zeaxanthin (eye protective for age related diseases and cataracts)
Oregano: great anti-oxidant protects cells in the body and brain. Omega-3 source. Oil of Oregano used for bacteria and parasites like giardia.
Nutmeg: contains myristicin, which helps to prevent plaque formation in the brain (Alzhemer’s). Used for liver disease, depression and anxiety.
Rosemary: improves circulation and digestion. Anti-oxidant and anti-inflammatory.
Sage: boosts memory, Used for fighting bacteria, preventing cancer, aiding digestion, and wound healing.
Thyme: increases DHA that protects nuerons in the brain from aging. Aids in stress reduction. Anti-fungal, anti-microbial. High ORAC value. Has polyphenols, vitamins and minerals.