UNITED STATES, Nov 11, 2002: Recent research shows that it’s health-savvy to sprinkle herbs and spices in your food all year long. “We now know they act as potent antibiotics, blood thinners, anticancer agents, anti-inflamatories, insulin regulators and antioxidants,” says Harry G. Preuss, Ph.D., physiologist at Georgetown University Medical Center and a top researcher in the field. “In tiny doses, eaten regularly in food, common herbs and spices are unique health boosters.” (HPI adds: Indian Ayurvedic physicians came to the same conclusion thousands of years ago.) For example, researchers have found that ginger compounds (gingerols) reduce pain in animals and act as Cox-2 inhibitors, similar to the anti-arthritis drug Celebrex. Gingerols also thin the blood “just like aspirin,” suggesting that gingerols also fight heart disease. Research has proven that ginger is anti-inflammatory and patients with osteoarthritis of the knee, who took 255 milligrams of ginger extract twice a day for six weeks, had less knee pain than those not getting ginger. Another spice with health benefits is the yellow spice turmeric, a constituent of curry powder, which contains high concentrations of the potent antioxidant curcumin. New tests suggest curcumin helps stifle cancer. Researchers speculate that curcumin blocks the activation of genes that trigger cancer. In addition, curcumin’s anti-inflammatory activity reduces arthritic swelling and progressive brain damage in animals. Cinnamon, another spice used commonly in Indian cooking, helps control spikes of blood sugar. This is important as avoiding high circulating levels of blood sugar and insulin may help ward off diabetes. Research also indicates that onion, garlic, cumin, cloves and bay leaves are strong antibiotics.
A daily summary of world news for Hindus and non-Hindus alike