The Health Benefits of Spicy Herbs

1. Nowadays you can buy all kinds of spicy herbs that we had never heard of before. They come from far away and if they are not for sale in the supermarket, you can probably get it in a health food store or toko. Herbs to be enjoyed and to be chosen. Today we use most herbs to boost our food, but in ancient times herbs were used for medical purposes. Now if we can combine this: Good food AND enjoy the health benefits. Ideal combination right?

2. Nowadays you can buy all kinds of spicy herbs that we had never heard of before. They come from far away and if they are not for sale in the supermarket, you can probably get it in a health food store or toko. Herbs to be enjoyed and to be chosen. Today we use most herbs to give our food a boost, but in ancient times herbs were used for medical purposes. Now if we can combine this: Good food AND enjoy the health benefits. Ideal combination right?

1. Herbs are generally very good for health, mainly due to the impressive amount of antioxidants. But spicy herbs have just that little bit more advantages. This is due to, for example, the red peppers due to the capsaicin. You can also partly compensate for the negative effects of a certain nutrient, or a less good preparation method, with spicy herbs.

1. Below are five different health benefits of using spicy herbs. Some will be obvious, others may be surprising:

1. 1. Less HCAs in fried meat 2. Limiting the harm of a fatty meal 3. Spicy herbs clear the mind 4. Preventing respiratory problems 5. To support a (waste) diet

1. Less HCAs in fried meat

1. Regarding herbs: Thai Ginger (Laos), Turmeric, Rosemary

1. Why: Summer is just around the corner, so the barbecue is taken out of the box. BBQ is very popular, but there are also dangers in one of the most favorite pastimes during the summer vacation. When you roast meat on the barbecue, the temperature of 190 degrees is often exceeded. Frying meat at such a high temperature causes the formation of so-called HCA (Hetero Cyclic A mine).

2. Why: Summer is just around the corner, so the barbecue is taken out of the box. BBQ is very popular, but there are also dangers in one of the most favorite pastimes during the summer vacation. In many cases, when you roast meat on the barbecue, the temperature of 190 degrees is exceeded. Roasting meat at such a high temperature causes the formation of so-called HCA (Hetero Cyclic A mine).

1. These toxins have long been associated with conditions such as prostate, breast, pancreatic, lung, and stomach cancer. The crispy, well-fried parts of the meat in particular contain a lot of HCAs. Naturally, this has been researched. Besides the fact that HCAs have proven to actually pose a health hazard, fortunately a way has been found to limit this somewhat. If you first thoroughly rub the meat, for example hamburgers, on both sides with Rosemary, after baking between 60% and 70% less HCAs will be in the meat than if you were baking the meat without the herbs. If you combine the rosemary with the other herbs, there is still an advantage, but a bit less: 40% to 42% less HCAs. This effect is largely due to the high amount of antioxidants in the herbs.

2. These toxins have long been associated with conditions such as prostate, breast, pancreatic, lung, and stomach cancer. The crispy, well-fried parts of the meat, in particular, contain a lot of HCAs. Naturally, this has been researched. Besides the fact that it has been shown that HCAs actually pose a health risk, fortunately a way has been found to limit this somewhat. If you first thoroughly rub the meat, for example hamburgers, on both sides with Rosemary, after baking between 60% and 70% less HCAs will be in the meat than if you were baking the meat without the herbs. If you combine the rosemary with the other herbs, there is still an advantage, but a bit less: 40% to 42% less HCAs. This effect is largely due to the high amount of antioxidants in the herbs.

1. Not quite in the context of this article, but just want to mention it: Try to avoid using sweet sauces on the barbecue. When sugar is exposed to very high temperatures, the amount of HCAs often becomes twice as much, and in some cases even three times as much! But this aside.

2. Not quite within the context of this article, but just want to mention it: Try to avoid using sweet sauces on the barbecue. When sugar is exposed to very high temperatures, the amount of HCAs often becomes twice as much, and in some cases even three times as much! But this aside.

1. How to use: Rub the meat well on both sides with a generous amount of rosemary. There is no limit to the quantity.

2. Limiting the harm of a fatty meal

1. Regarding herbs: Pepper, Cloves, Rosemary, Cinnamon, Oregano, Turmeric

1. Why: If you have just eaten nice and high-fat, a lot happens in your body. One of the most negative things is the increase in the amount of triglycerides in your body. This substance has been linked to diabetes and cardiovascular disease for years. Ok, insulin production peaks, to store the unused glucose (= energy) as body fat for possible later use. Unfortunately, the first place where this is stored is often the abdominal area.

1. If this same fatty bite is seasoned with one or more herbs from the above list, the insulin levels in particular are between 20% and 30% lower than in the first situation. This has been shown by a scientific study from Pennsylvania State University. This is largely due to the fact that these herbs, especially turmeric and cloves, contain a lot of antioxidants that improve the effectiveness of insulin.

1. How to use: To get the maximum effect, add about two teaspoons of herbs per serving to the food. So if you are cooking for 4 persons, add 8 teaspoons of herbs.

3. Spicy herbs clear the mind

1. Regarding herbs: Cinnamon, Peppermint and Rosemary

1. Why: Actually, this effect has not yet been sufficiently studied, but it is nevertheless worth mentioning. From a very limited study, the first tentative conclusion has been drawn that using the above herbs can reduce the symptoms of Alzheimer's disease, or even significantly delay the onset of Alzheimer's. The research was carried out with mice and showed that rosemary and peppermint in particular improved memory, which had previously been diminished by old age. We should probably look for the cause of this in the fact that there are many antioxidants in these herbs. Antioxidants that reduce stress in certain areas of your brain responsible for learning and memory.

1. In addition, there have been scientific studies that show the tentative conclusion that the substances that occur in cinnamon can prevent possible neural disorders. By this is meant neural disorders that are similar to those of the patients suffering from Alzheimer's.

1. How to use: How to apply this, and in what quantities, cannot be said at the moment. The studies are still too early for that. The scientists do say that for the time being the normal amounts used in cooking should be used for now.

4. Preventing Respiratory Problems

1. Regarding herbs: Turmeric

1. Why: Turmeric is one of those almost mythical herbs that have been used for centuries by so-called Ayurvedic Doctors, a Hindu health science. They use the spice Turmeric to solve respiratory problems. Recent studies on animals have shown that this is not just one of grandma's wisdom, but that the use of Turmeric does make a major positive contribution to the protection of the lungs against infections by pollutants. Consider, for example, viruses, exhaust fumes or cigarette smoke. This protection of the Turmeric has the result that there is a reduced risk of conditions such as bronchitis, asthma, laryngitis and other lung diseases. The active substances in the turmeric cause a suppression of a certain protein (NF-kB). And it is precisely this protein that causes mucus and infections in the respiratory tract.

1. How to use: You can use turmeric in an amount of two to three tablespoons per day, up to three times a day. So a total of 3 x 3 tablespoons. It is important that you combine the Turmeric with other substances to allow the absorption of the Turmeric by the body in the most optimal way. So combine the Turmeric with products such as curry, black pepper and fatty oils.

5. To support a (waste) diet

1. Regarding herbs: Red peppers

1. Why: This may sound a bit strange, but a recent study found that people who eat foods with red peppers eat an average of 75 calories less than people who don't eat spicy foods. It appears that the capsaicin in the red peppers (that is, the substance that provides the â € spicyâ € ™ taste) decreases the need for sweet, salty and fatty foods. It is important to know that this result only applies to people who are not really used to this. The seasoned red pepper eaters are now used to this and will eat nothing less. So the effect is best if you are not a regular red pepper eater and want to start a diet. But for the seasoned red pepper eaters, there is other good news: Once the stinging substance from the red pepper reaches the intestines, they ensure that the fat cells there start working faster, ultimately resulting in more calories. burned.

1. How to use: Use at least half a teaspoon of red peppers per serving for best results.

Conclusions and recommendations

1. Spicy food is often just a bit too spicy for many people. Yet there are also people who cannot eat it spicy enough. Especially for people who are afraid of spicy food, I can recommend that you try little by little to add a little extra. It doesn't have to be super hot, but a little spicier won't hurt and has great health benefits. Advantages that you can rightly call advantages! I personally find the previous list very impressive: What a seemingly simple substance such as capsaicin can bring about in your body is very impressive.

1. What are your experiences with spicy herbs? Do you have any additions?