Research supports what ancient civilizations knew about herbs and spices.
The aromatic plants used in cooking not only give food a better flavour, but can improve health.
Paula Negraes, a University of Saskatchewan masters student studying functional food, said spices can replace salt and sugar in recipes, helping those who have high blood pressure or diabetes.
Egyptian and Middle Eastern cultures often added spices to meat to preserve it and improve digestion. Negraes said some spices increase the amounts of bile acid and enzymes the body produces.
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She said the rising popularity of spices is the result of an aging population that is losing its taste buds, the influence of immigrants bringing new flavours to Canada and consumer desire to avoid artificial additives in food.
The nutrition student, who came to Canada from Brazil four years ago, told the Saskatchewan Herb and Spice Association meeting Jan. 13 that finding medical benefits from herbs and spices can be difficult because the helpful compounds can be lost in cooking or the required dose is much higher than one would use in a recipe.
She said future research should look at how to isolate the valuable compounds in more effective ways and how to educate the public on spice nutrition.
The benefits are many:
- Garlic and onion fight bacteria and cancer.
- Ginger reduces nausea and can assist with blood sugar levels.
- Coriander can help diabetics control their blood sugar.
- Licorice is an antioxidant and can fight ulcers.
- Turmeric protects against inflammation and protects the stomach from acids.
- Sesame, also an antioxidant, can help raise levels of the good kind of cholesterol.
- Fenugreek can lower cholesterol, help control blood sugar and help other nutrients in the diet be used more efficiently.
