Spices and spices make the taste of food more interesting and richer. But their virtues do not end there. A well-known endocrinologist and promoter of Ayurveda, Deepak Chopra, is sure that spices can have a beneficial effect on our health and psycho-emotional state.
In Ayurveda, all spices are considered useful, with the exception of salt. But Deepak Chopra strongly recommends including the five described below in the daily diet.
1. Ginger
Ginger has been used by healers since ancient times to improve digestion. According to Ayurvedic canons, it is more correct to use fresh ginger root, rather than dry powder. Modern research proves that ginger contains phytonutrients with anti-inflammatory properties and has powerful antioxidant and bactericidal effects.
- Regular consumption of ginger reduces pain and swelling in people with arthritis.
- In small doses, ginger relieves nausea during motion sickness or in early pregnancy.
- Studies show that ginger can stabilize metabolism, reducing the risk of diabetes.
- Ginger even has the ability to inhibit the growth of certain cancer cells, especially in colorectal cancer.
In Ayurveda, all spices are considered useful, with the exception of salt.
Tip: Drink ginger tea or hot ginger water before every meal to improve digestion and avoid overeating.
2. Turmeric
In Ayurveda, this bright yellow spice is considered a medicine. Modern doctors agree with this definition and call turmeric a natural antibiotic. Please note that the curcumin contained in turmeric is almost not absorbed by the body. Only the presence of piperine contained in black pepper can correct the situation.
Therefore, in most curry mixes, turmeric goes along with black pepper. According to statistics in India, where everyone eats curry every day, the incidence of Alzheimer’s disease is one of the lowest in the world. People aged 70-79 suffer from this disease 25% less often than in the United States. Some researchers suggest that this is the merit of the curry.
Besides:
- Turmeric has a beneficial effect on the liver and helps lower cholesterol levels.
- Animal studies have proven that turmeric inhibits the growth of certain cancer cells.
- Turmeric has beneficial effects on digestion and may reduce the risk of ulcers.
The curcumin found in turmeric is only absorbed when combined with black pepper.
Tip: Turmeric can be added to soups, stews, rice dishes. In addition to the fact that it has a pronounced aroma, this spice will color the dish in a pleasant yellow color.
3. Cinnamon
This seasoning has been used since ancient times to combat fatigue and treat colds. Cinnamon is a powerful antioxidant and helps the body resist bacteria, viruses, and fungi. The latest research proves that:
- Cinnamon should definitely be consumed by diabetic patients, because it helps lower blood sugar levels and stimulates the production of insulin.
- Cinnamon contains an anti-inflammatory compound called cinnamaldehyde, which prevents blood clots.
- Cinnamon can lower cholesterol levels, and thus the risk of cardiovascular disease.
- The smell of cinnamon improves cognitive functions, including concentration and memory.
Tip: When buying cinnamon, be guided by the smell. It should be sweet and powerful. This is a sign that the spice has been properly stored and that it has retained all its useful qualities.
4. Pepper
Perhaps the most popular spice in the world. Red, white, yellow, green – each of them has its own useful properties. For instance,
- Red peppers are a source of lutein (important for eye health), beta-carotene, vitamins B6, C and A.
- Jalapeno peppers contain an enzyme called capsaicin that helps reduce migraines.
- All types of peppers contain antibacterial substances that fight chronic inflammation of the sinuses.
- Black pepper, containing manganese, vitamin K and selenium, increases stress resistance.
Council: When cooking, use a mixture of peppers (store-bought or homemade) to get more benefits and make the food taste multifaceted.
5. Garlic
Thousands of scientific studies have been published on the complex composition of garlic. After all, it contains almost 200 different chemical compounds. Most of them have not yet been studied with sufficient thoroughness. However, it has been proven that:
- Raw garlic has strong antibacterial, antifungal, and antiviral properties. It strengthens the immune system, prevents colds and treats fungal infections.
- Garlic may reduce the chance of certain types of cancer, including those of the breast, prostate, stomach, and rectum. Researchers have found that people who eat more than 6 cloves of garlic a week are 30% less likely to get colon cancer and 50% less likely to get stomach cancer than those who don’t eat garlic.
- Regular consumption of garlic helps prevent atherosclerosis and heart disease by reducing sclerotic changes and calcium deposits in the coronary arteries, preventing blood clots and improving blood circulation.
Tip: Remember that thermally processed and dried garlic loses most of its medicinal properties. Therefore, medicinal preparations with garlic are not as beneficial as eating fresh raw garlic. If you like garlic-flavored food but don’t like the smell it leaves behind, parsley to chew on after eating may help.
About the expert:
Deepak Chopra is an American physician and writer of Indian origin, author of many books on self-knowledge and alternative medicine. Among them – “Seven spiritual laws of success”, “Full sleep. A complete program to overcome insomnia”, “Perfect digestion. The key to a balanced life”, etc.