Thanksgiving And Spices, Part 1
In celebration of our Canadian Thanksgiving weekend (Oct 9th is the official day) I thought it would be the perfect time to talk herbs and spices. This two part write up will be all about some of our favourite seasonings at Thanksgiving. Did you know that they are actually loaded with lots of health benefits? So not only do they taste good (especially in our favourite dishes) and smell mouth watering but they are actually good for us.
Many have a long history of medicinal uses and are still used today. It makes you wonder if they may have been on to something?
Rosemary: Did you know that this herb helps emulsify fats and helps combat those carcinogens that form when you BBQ? It's also known to sharpen the mind and lift the spirit. It's high in Vitamin D, something that most of us need during the colder less sunny months of the year. It also aids in fighting bacteria, viruses, and inflammation. It helps to expel excess gas from the body and it's a peripheral circulatory stimulant, meaning that it helps the circulation in our hand and feet.
In cooking it tends to have a strong flavour so you don't need a lot to benefit its' wonderful flavour.
Sage: Generally when cooking it's used as dried leaves and a little goes a long way.
It contains both antioxident and anti-inflamtory properties and it's loaded with Vitamins like K, A, B, C. E, Calcium, Folate, and Folic acid. This herb has been widely used in the treatment of cognitive decline and studies have shown that it does enhance memory. It stimulates both the digestive tract and nervous system. New studies are even showing that it may prove to be very helpful for menopausal symptoms.
Bay leaves: This antimicrobial and antioxidant herb has a long list of benifits. It can help in wound healing, fighting cancer, lowering blood sugar levels, heart health and reduce stress. Organic compounds found in this herb are very soothing to the stomach, and are especially helpful in soothing Irritable Bowel Syndrome (IBS) and Celiac disease. The unique enzymes that are found in bay leaves help to make digestion more efficient.
In cooking it's used as dry or fresh leaves, and traditionally used for longer cooking dishes.
Thyme: This humble herb supports the respiratory, immune, digestive, and nervous system. Long before the use of antibiotics they used to use thyme oil to medicate bandages. It's used to sooth sore throats, lower both cholesterol and high blood pressure. By adding thyme to your food you can reduce your risk of food born illness because of the essential oil contained in this herb.
The Romans actually used to eat thyme and add it to their baths to prevent the effects of poisoning. It was also regularly included in recipes as it a gave some protection against spoilage and food born illnesses.
A staple in many kitchens it works in both sweet and savory dishes, dried or fresh.
Parsley: Among the many nutrients found in this immune system strengthening herb are Vitamins A, C, E, B6, B12, calcium, and magnesium. It's good for maintaining bone health and it's anti-inflammatory properties are known to help control arthritis.
Traditionally in Turkey it has been used to treat diabetes, while in the Mediterranean it's traditionally used to treat things like insect bites, bruising, and toothaches. It's also been widely used a diuretic.
In cooking it offers a mild flavour and it's one of the few herbs that keeps it's colour when cooked or pureed.
Marjoram: When you us this herb in cooking it doubles the Oxygen Radical Absorbance capacity. It improves digestion, helps normalize blood pressure and reduce cholesterol buildup in the arteries. It has anti-fungal, antiviral and antibacterial properties that help reduce the risk of illnesses like colds, the flu, food poisoning and even some staph infections. It also helps to reduce stress, anxiety, and insomnia. Marjoram is often combined with other herbs like oregano, parsley, and basil in cooking.
Sources:
Many have a long history of medicinal uses and are still used today. It makes you wonder if they may have been on to something?
Rosemary: Did you know that this herb helps emulsify fats and helps combat those carcinogens that form when you BBQ? It's also known to sharpen the mind and lift the spirit. It's high in Vitamin D, something that most of us need during the colder less sunny months of the year. It also aids in fighting bacteria, viruses, and inflammation. It helps to expel excess gas from the body and it's a peripheral circulatory stimulant, meaning that it helps the circulation in our hand and feet.
In cooking it tends to have a strong flavour so you don't need a lot to benefit its' wonderful flavour.
Sage: Generally when cooking it's used as dried leaves and a little goes a long way.
It contains both antioxident and anti-inflamtory properties and it's loaded with Vitamins like K, A, B, C. E, Calcium, Folate, and Folic acid. This herb has been widely used in the treatment of cognitive decline and studies have shown that it does enhance memory. It stimulates both the digestive tract and nervous system. New studies are even showing that it may prove to be very helpful for menopausal symptoms.
In cooking it's used as dry or fresh leaves, and traditionally used for longer cooking dishes.
Thyme: This humble herb supports the respiratory, immune, digestive, and nervous system. Long before the use of antibiotics they used to use thyme oil to medicate bandages. It's used to sooth sore throats, lower both cholesterol and high blood pressure. By adding thyme to your food you can reduce your risk of food born illness because of the essential oil contained in this herb.
The Romans actually used to eat thyme and add it to their baths to prevent the effects of poisoning. It was also regularly included in recipes as it a gave some protection against spoilage and food born illnesses.
A staple in many kitchens it works in both sweet and savory dishes, dried or fresh.
Parsley: Among the many nutrients found in this immune system strengthening herb are Vitamins A, C, E, B6, B12, calcium, and magnesium. It's good for maintaining bone health and it's anti-inflammatory properties are known to help control arthritis.
Traditionally in Turkey it has been used to treat diabetes, while in the Mediterranean it's traditionally used to treat things like insect bites, bruising, and toothaches. It's also been widely used a diuretic.
In cooking it offers a mild flavour and it's one of the few herbs that keeps it's colour when cooked or pureed.
Sources:
harmonicarts.ca/2015/10/herbs-and-spices-for-a-therapeutic-thanksgiving/
draxe.com
draxe.com
foodfacts.mercola.com/
fitday.com/fitness-articles/nutrition/healthy-eating/7-health-benefits-nutmeg-provides.html
livestrong.com/article/557682-is-nutmeg-powder-good-for-you/
livestrong.com/article/408917-what-are-the-health-benefits-of-allspice/
livestrong.com/article/110176-benefits-herb-sage/
livestrong.com/article/110176-benefits-herb-sage/
organicfacts.net/health-benefits/herbs-and-spices/sage.html
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