RITAJAM WISHING YOU…
RITAJAM WISHING YOU…
But why eat spices? Why use them as a condiment or to flavor food? And why make herbal teas?
Spices, but also aromatic herbs, by now known, maximize the nutrient properties of foods. In fact both contain antioxidants, minerals and multivitamin complexes essential for our diet.
Spices and herbs are thermogenic, that is, they increase the metabolism, in other words they burn more calories and accumulate less fat at critical points.
Some spices have the ability to increase the feeling of fullness and satiety, so the subject is induced to eat less.
Spices can reduce or even eliminate the use of salt; replacing the kitchen salt with spices, you immediately get a better state of well-being, with less water retention and therefore less swelling results.
Spices and aromatic herbs have real medicinal properties. These benefits have recently been demonstrated in a study at MalmÃ University Hospital in Sweden: some people were tested before and after eating a spiced cinnamon rice pudding; after the meal they had significantly lower blood glucose levels compared to those who had eaten the non-spicy version.
It is for centuries, in some cases for millennia, that Indian herbs are used to flavor foods, trying to give that extra touch, but also because they really have an invigorating function for the body and antiseptic for food. In fact, the numerous active ingredients keep foods fresh and also have an antibacterial function.
TO MAKE HERBAL TEA
It is also possible to create excellent and healthy anti-cold, anti-inflammatory and anti-influenza herbal teas with this simple recipe; you will need:
1 cup of water;
1 teaspoon of fresh grated turmeric;
1 piece of ginger root;
honey to sweeten;
1 slice of lemon.
Pour water into a saucepan, bringing it to a boil. Add all the ingredients and cook over low heat for 15 minutes. If you use a mixture of powder spices, lower the cooking time to 10 minutes. The whole is filtered, adding honey or brown sugar and a small piece of lemon.
This of course is just a small overview of the myriad of existing spices, considering that classifying them all at the numerical level is almost impossible as they are numerous and widespread throughout the world. In the next articles I will describe to you the specific properties of the spices of my greater knowledge.