5 benefits of adding spices to food

5 benefits of adding spices to food

Photo; Shantanu Pal / Pexels

© Provided by El Diario
Photo; Shantanu Pal / Pexels

Herbs and spices have been used for thousands of years, not only for preparation and conservation of food, but also for medicinal purposes. They were even used to embalming in the regions of origin of aromatic plants, such as Egypt, Hindustan and the Spice Islands (Moluccas).

Science has shown the benefits of many of the most widely used herbs and spices, such as cinnamon, he oregano, he romero, the pepper, the turmeric, among many others. We tell you five reasons why you should add them to your meals:

1. Reduce the body’s negative responses to high-fat foods

A team of scientists discovered that adding spices to a high-fat meal reduces triglyceride response by about 30 percent, compared to a similar meal without spices.

Penn State investigators They added two tablespoons of spices to each serving of the test food. Among the recommended spices are rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika, all of them with a powerful antioxidant activity. The study participants enjoyed the food and they had no gastrointestinal problems.

2. They are rich in antioxidants and have anti-inflammatory effects

Spices such as pepper, turmeric, oregano, cinnamon, paprika, ginger and rosemary provide antioxidants, son anti-inflammatory plus they promote digestion. Some are even antidiabetic, such as cinnamon, which contains various chemicals that stimulate insulin receptors and improve blood glucose levels.

3. They can substitute for salt

Salt is one of the most used ingredients to season food. Excess of sodium contributes to high blood pressure and increases the risk of heart disease and stroke. The World Health Organization recommends consuming less than 5 grams of salt per day. Herbs and spices are your best allies to stop using salt when preparing your food.

4. They have antimicrobial properties

In addition to improving palatability of foods, spices (including garlic) contain phytochemicals with antibacterial potential. Most phytochemicals are heat stable, although some are destroyed by heat.

In a study in which the antibacterial activity of extracts of 22 plants was measured, it was found that the extract of thyme 100% inhibits the growth of bacterial strains como Escherichia coli, Salmonella sp-2, Shigella sonnei-2, Shigella flexneri-1 y Shigella flexneri-2

5. They make your meals tastier

Spices not only provide benefits to your health, they also add flavor, aroma and color to your meals.

Add whole spices to the hot oil first. Then come aromatic spices, such as garlic, ginger, and onion. Finally, sprinkle with dry spices. This layering method ensures a rich, nuanced and flavorful dish every time, says spice expert Kanchan Koya at Mind Body Green.

Some chefs also recommend toasting spices before cooking. This will allow us to get even more flavor.

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