Species: Taste and Health
Author: Eihna Dutch
The species they put flavor to food, but natural species are not only delicious they are also healthy. These are some of the most healthy and your benefits:
Canela
It has been used for its medicinal properties for hundreds of years. In addition to aiding digestion, being anti-inflammatory, have anti-bacterial properties and other recent studies have found that helps balance insulin levels which helps control appetite and helps reduce triglycerides and bad cholesterol.
Some species with similar properties are nutmeg and cloves. According to preliminary studies the benefits are obtained by eating 1 / 4 teaspoon per day.
Cumin
Cumin contains iron which is essential for health. It stimulates the secretion of pancreatic enzymes which benefit digestion. Has anti-carcinogenic (cancer-protective).
Turmeric
Turmeric is a species that has been studied more. According to studies in England turmeric is rich and antioxidants (oxygenating) that fortify the body’s defenses. Preliminary studies find a relationship between turmeric consumption and a low incidence of breast cancer and Alzheimer’s in India. Aid the absorption of lycopene content in tomatoes by cooking together.
Eating curcumin: add it to any sauce will give color and flavor very mild, almost imperceptible, you can also use it on rice and you stay in a deep yellow. Read more about turmeric.
Paprika and spicy red chilies
It is anti-inflammatory and food in moderation helps control the inflammatory process in the body. Micro-inflammation is believed to be the origin of many diseases. Has properties similar to cinnamon reducing triglycerides and bad cholesterol. Prevents stomach ulcers.
Pepper
The pepper contains anti-oxidant and anti-bacterial. It is said that the pepper alerts the stomach that food processing has begun and the stomach starts the secretion of enzymes which help digestion. It also has carminative properties or to help control the gases.
Oregano
According to study oregano contains many anti-oxidants.
No need to put an artificial flavor to foods using natural species for its benefits and flavor.
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