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Copyright © 2016 SuccessVantage Group Pte Limited All rights reserved. Published by Kevin Richardson Notes to the Reader: No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopied, recorded, scanned, or otherwise, except as permitted under U.S copyright law, without the prior written permission of the author. The statements found within the pages of this book have not been evaluated by the Food and Drug Administration. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. If a product or treatment is recommended in these pages, it is not intended to diagnose, treat, cure, or prevent any disease. The information contained herein is meant to be used to educate the reader and is in no way intended to provide individual medical advice. The publisher and the contributors are not engaged in rendering medical advice. All information contained in this book is received from sources believed to be accurate, but no guarantee, express or implied, can be made. Readers are encouraged to verify for themselves, and to their own satisfaction, the accuracy of all information, recommendations, conclusions, comments, opinions or anything else contained within these pages before making any kind of decisions based upon what they have read herein. The author of this e-book is not a licensed practitioner of medicine; therefore, the techniques, ideas, and opinions here are not intended as a substitute for proper medical advice! The information provided here is solely for informational purposes only. If medical advice or other professional assistance is required, the services of a competent professional should be sought. The author does not accept any responsibility for any liabilities resulting from any health decisions made by purchasers of this book. The words contained in this text which are believed to be trademarked, service marked, or to otherwise hold proprietary rights have been designated as such by the use of initial capitalization. Inclusion, exclusion, or definition of a word or term is not intended to affect, or to express judgment upon the validity of legal status of any proprietary right which may be claimed for a specific word or term. Individual results may vary.

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Table of Contents

Introduction ............................................................................................................................................. 4

Cayenne Pepper ....................................................................................................................................... 8

Turmeric ................................................................................................................................................... 13

Cinnamon ................................................................................................................................................. 17

Allspice .................................................................................................................................................... 20

Cloves ....................................................................................................................................................... 21

Oregano ................................................................................................................................................... 22

Rosemary ................................................................................................................................................. 25

Thyme ...................................................................................................................................................... 27

Basil ......................................................................................................................................................... 29

Parsley ...................................................................................................................................................... 31

Sage ......................................................................................................................................................... 33

Paprika .....................................................................................................................................................35

Saffron ..................................................................................................................................................... 37

Chives ...................................................................................................................................................... 39

Marjoram ................................................................................................................................................. 41

Black Pepper ........................................................................................................................................... 43

Ginger...................................................................................................................................................... 46

Garlic ....................................................................................................................................................... 49

Conclusion .............................................................................................................................................. 55

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Introduction

It was the father of medicine, Hippocrates, who many centuries ago said

“Let your food be your medicine – let your medicine be your food.” But

how many of us think of spices and herbs as foods that can play a part in

natural healing? The fact is – many of the readily-available herbs and

spices are remarkably good for you and serve as natural healing agents

too. For most people, these substances are commonly used to simply

add more flavour to their main dishes. But they also play a key role in the

prevention and reversal of disease, while helping one maintain optimum

health and wellbeing.

Unfortunately, we don't often hear about the underlying benefits of healthy foods in general from

the media, advertising and other sources to the extent that we should. It's far more common to

discover the latest laboratory-developed drug that may help with specific illnesses – but could also

seriously damage your health, even kill you.

Big pharma has the power and the financial resources to get their messages delivered repeatedly

and they have the clout to influence public policy and opinion to a significant extent. The result is

that the public is often confused and left in the dark. But the fact is that food in all its forms either

helps the body and the overall health of the individual – or hurts it.

It's time for herbs and spices to emerge as healthful, natural food supplements. It’s time for the

healing herbs and spices to become known to a much larger audience. “We're now starting to see

a scientific basis for why people have been using spices medicinally for thousands of years” states

Dr. Bharat Aggarwal, a research scientist from the University of Texas.

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Herbs and spices contain a mix of minerals, vitamins and antioxidants. They tend to create a

natural “thermogenic” effect on the body due to nutrient density which is believed to increase

one's metabolism. As the metabolism gets cranked up, you naturally burn off more of what as

body fuel. Some herbs and spices tend to accelerate the feeling of satisfaction and fullness one

feels at mealtime when enough food has been taken in.

The more dried herbs and spices you use to flavour your meals, the more those flavours satisfy the

palette, without the need to add any additional salt. You can get the flavour satisfaction from a

pre-blended, salt-free combination package, or you can add your own amalgam of herbs and

spices and come up with unique mixes that taste good to you and your family. Do this for four of

five weeks and you can quickly lose any cravings you once had for salt, which can only be

beneficial to your heart health in the long run.

Herbs and spices are healthy foods that are good for you and some have genuine therapeutic

properties, like cinnamon, for example. One test revealed that those subjects given cinnamon-

spiced rice pudding measured significantly lower blood glucose levels than did their counterparts

who were given the exact same rice pudding but without the cinnamon. No other factor had

changed, indicating that cinnamon alone must have had something to do with it.

In India, where a variety of spices are consumed in comparatively large quantities, incidents of

diet-related issues like heart disease and cancer and considerably lower than they are in North

America, for example. But as people relocate from India to the United States or Canada and adopt

a more Western type of diet, the incidence of heart disease and cancer among these immigrants

tends to increase too. Certainly there are multiple factors at play.

The influence of fatty, fast food is likely a major causative factor, as is the increased consumption

of fats and meats in the diet. But there is also a marked decrease in the consumption of herbs and

spices and this to could be an important factor in the increasing number of heart disease and

cancer patients and a result of this change in environment, culture and dietary habits.

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The secret is awareness. There are foods that heal and foods that harm. Many herbs and spices

have been used for centuries to treat a number of afflictions without any harmful side effects in

most cases. Experiential evidence is plentiful, though clinical trials are sparse or small in size. The

clear reason for this is the lack of funding to conduct large scale clinical trials. Most tests of

“medicines” are funded by the huge pharmaceuticals, while any food testing is usually supported

by manufacturers.

Natural cures and therapies are left behind because no company can monopolize an all-natural

herb. Without the promise of huge profits, there's no incentive to invest in testing and trials. They

would much rather manufacture a synthetic product, patent it and sell it as the exclusive solution.

In the world of disease care, it's not about people – it's about profits.

But Hippocrates nailed it when he suggested that our foods should be considered our medicine.

The body is capable of healing and curing virtually any disease and the best we can do is facilitate

the process. By helping the body use its own healing powers and supporting it every way we can,

we allow this healing activity to take place. Using all-natural herbs and spices are a part of it and

can play a significant role in not just healing but maintaining a healthy and vibrant body.

We need to take charge of our lives and the state of our health. It's up to

each of us as individuals to maintain good health and vitality and this

means making better choices – particularly when it comes to our dietary

choices. The responsibility for the prevention and correction of any

disease is largely one that each of us needs to take on and the sooner we

do – the better for all concerned. Realize that nutrition is a key factor in

wellness and decide to play a more active role by taking your health into

your own hands. In truth, no one else is better positioned to make these

positive changes happen in your life than you.

The rule of thumb is that herbs come from lush, green plants and parts of plants like flowers or

leaves, while spices come from seeds, berries, roots or the back of various species. Its' highly likely

that on any given day, you have a varied selection of both herbs and spices on hand and ready for

use.

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Botanically speaking, spices and herbs belong to the broad food category of fruits and vegetables.

Spices are typically dried or powdered and herbs could be fresh or dried. Since the dried versions

no longer contain any water, they offer a higher level of antioxidant power. Herbs and spices are

also rich in flavonoids, carotenoids and phytonutrients – all of which are health-promoting and life-

sustaining. Many of the multiple dozens of herbs and spices appear to offer at least some health

benefit – but those discussed here are among the very best in terms of health enhancement

potential.

Most people don't realize that their very own spice rack could play a pivotal role in their health and

wellbeing. Dr. David Heber, director of the UCLA Center for Human Nutrition, says that studies

clearly indicate that various herbs and spices offer genuine health benefits and that currently the

supporting evidence is the most abundant for cayenne pepper, cinnamon, turmeric, basil,

oregano, thyme and rosemary. Polyphenols – one of the most significant contributors of health

benefits and abundant in certain fruits, vegetables, green tea and red wine – are also a primary

compound of herbs and spices.

Many dried herbs and spices are therapeutic and have preventative properties too. Fresh herbs are

healthy additions to any meal as well. While you may never hear of a blockbuster discovery

involving a simple everyday herb or spice, this doesn't mean that these hidden gems are not

loaded with positive, health-supporting goodness. There is irrefutable evidence and thousands of

years of empirical evidence that many of these natural substances are healthful and curative. Not

only are they tasty additions that compliment many different dishes, herbs and spices are often

highly nutritious too and may serve as natural therapies for whatever ails you.

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Cayenne Pepper Most people are aware of the red-hot taste of cayenne pepper and

therefore, either avoid it or use it sparingly. Most of the cayenne pepper

available in stores would measure between thirty-thousand and fifty-

thousand units on the Scoville Heat Unit scale, although some packages

of this spice can go much higher. There's no doubt about it – this spicy,

bright red powder is red-hot. It's also one of the most helpful of all

spices and herbs. Most studies point to the compound, capsaicin as both

the most studied and potentially the most helpful spice-rack ingredient.

One advantage is that capsaicin helps you breathe easier whenever you get congested. It's the

main component of a drug-free nasal spray that I can tell you from personal experience, works like

a charm on nasal congestion. Specifically, capsaicin triggers a release of fluids in the air passages

and breaks up congestion by thinning the mucous and flushing out the sinus cavities.

Capsaicin is also believed to have metabolic-boosting properties. It fires up your metabolism and

helps you lose weight by burning off more body fat. It may also stimulate the brain chemicals that

help us feel less hungry, so we don't get too filled and by default, decrease our caloric intake.

When you give your body the nutrients and fibre it needs, you tend to feel more satisfied with less

food and the body assimilates that food efficiently. But when the body's needs are not met, like

when you eat junk food for example, you tend to eat more and more of it and pack on more

calories – and fat – in the process.

In one study, participants who, thirty minutes prior to mealtime consumed a glass of tomato juice

with cayenne pepper added, consumed sixteen percent fewer calories than those who were given

straight tomato juice – without the cayenne.

In another study out of Maanstricht University in the Netherlands, consuming an appetizer with

one half teaspoon of dried red pepper flakes led to a decrease in the total calories consumed

during the complete meal of between ten to sixteen percent. Cayenne may also help to shrink fat

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tissue, lower blood fat levels and fight fat build-up by triggering beneficial protein changes in the

body. For anyone concerned about being overweight, this one little idea could be extremely

useful.

It is believed that cayenne can be effective in rebuilding stomach tissue, facilitating the healing of

stomach and intestinal ulcers. It may even help lower the risk of ulcers in the first place by

boosting the stomach's ability to resist infection and ulcer-causing bacteria.

There are similar benefits to be found in chili peppers, crushed red pepper flakes and even paprika,

which is similar in colour to cayenne, but much milder in taste. Don't be fooled. Even though it's

tame when compared to cayenne, paprika still packs a nutritional punch. Capsinoids are similar but

gentler compounds from milder-tasting hybrids of chili peppers that tend to have many of the

same effects. So getting plenty of this red-coloured spice is something we all should be doing.

Cayenne pepper benefits the entire circulatory system by assisting in getting vital elements into

the cell structure of the arteries, veins and capillaries. It helps clean the arteries, ridding them of

harmful LDL cholesterol and triglycerides. Cayenne pepper also serves the heart muscle by

preventing the remaining cholesterol from developing into an artery-clogging form. It also helps

adjust and regulate the blood pressure in the body to normal levels. It helps get blood to the

surface and allows for toxic wastes to be carried away.

This can be a tremendous help to anyone concerned about heart

disease, or as part of a maintenance program after a heart attack.

Whoever would have ever imagined that a cure or therapy for heart

disease was as close as the kitchen pantry or spice rack? Of course, you

should always consult your doctor first, but don't be surprised if your

doctor knows precious little about the value of a natural therapy such as

cayenne pepper.

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It’s just not part of their typical training. But that should not discount in your mind the potential

power of a natural spice like cayenne in helping you maintain a healthy and disease-free body.

Soothing to the stomach and intestinal tract, cayenne stimulates the peristaltic motion of the

intestines and aids in the digestion and assimilation of food. It is used by some herbalists to help

heal frost-bite damaged flesh. Cayenne is also highly-effective in curing, reducing or healing

hemorrhoids and varicose veins, most likely due to the alkaloids or glucosides contained within.

The effect of cayenne pepper on the body is nearly instant and dramatic. You notice the heat right

away, but its impact most immediately influences the heart. These positive effects are then

extended to the arteries, capillaries and nerves.

There's a list of health-inducing benefits of cayenne pepper that seems endless. For example, it

has been reported that cayenne pepper alleviates muscle cramps, relieves some allergies,

supports the kidneys, spleen and pancreas, helps wounds heal with minimum scarring, improves

digestion, serves as a stimulant to the nervous system, reverses heartburn, relieves the feeling of

sea-sickness, comforts sore throats, eases irritating coughs, heals mouth ulcers, provides a boost

in energy levels and soothes a toothache.

It may also be helpful in the prevention and treatment of blood clots. Cayenne also stimulates the

appetite and helps produce a healthy flow of saliva – the key to the initial step in the processing of

food by the body. Is there anything this versatile spice cannot do?

One thing is for certain; the effects of cayenne pepper are far-reaching. It is said to support the

glandular, lymphatic, digestive and circulatory systems of the body. One study, led by Dr. Soren

Lehmann of Cedars-Sinai Medical Center and the University of California at Los Angeles School of

Medicine found that “Capsaicin had a profound, anti-proliferative effect on human prostate

cells...” This discovery is huge and could be difference-maker for millions of men all over the world.

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Be sure to use cayenne at every opportunity whenever you prepare your

meals. But remember that a little goes a long way. Just one eighth to one

quarter of a teaspoon may be all you need in a pot of homemade soup or

tomato sauce, but of course, if you like it hot, you can always add more.

And some dishes like chili are supposed to be hot, so don't be shy and

boost the amount of cayenne pepper you add the next time.

As a natural healing agent, cayenne is best taken as a beverage. Once again, start with a small

amount of pepper and work your way up to a full teaspoon for one mug of water. It may sound

impossible, but I can assure you – it isn't.

Begin with one eight of a teaspoon and drop it into a coffee mug.

Fill your cup to the half full point with freshly-boiled water and give it a good stir.

You need to use hot water to blend the cayenne properly. If you'd don't, it won't mix as

well. Then, simply top up your mug with cold water, stir and drink it down as fast as you

can.

The temperature of the mix is crucial. It's important that it not be too hot for obvious reasons.

Don't think you can sip this as you may sip a cup of coffee or tea. You need to get it down rapidly

and you'll also want to have a bottle of cold water nearby to sip on when you're done. It's also

useful to have some plain yogurt handy to ease any burning sensations you feel immediately

afterwards. Don’t worry about it – this feeling quickly subsides. After a minute or so – you're fine.

And believe me, it gets easier.

After you've done this daily for about a week's time, increase the amount to one quarter

teaspoon. I know it sounds like there's no way in the world you could do this – but I can assure you

that yes, you certainly can. My mother takes down a full teaspoon two or three times a day and is

in remarkable shape for her age. I'm up to one half of a teaspoon daily myself and it's no more

difficult taking this amount than it was in the beginning with a miniscule, one eighth of a

teaspoon. Your body simply adjusts.

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Cayenne can be an effective home remedy for colds – especially when combined with slippery elm

and honey. You can gargle with it straight or mixed with honey to get instant soothing relief from

an irritated throat. It can also be used as a poultice on sores or wounds.

One of the most interesting and effective among his many breakthroughs, famed natural herbalist,

Dr. John Christopher concocted an eyewash, made in part from cayenne pepper, that cleans, and

invigorates the eyes and improves one's vision – sometimes dramatically. This mixture includes

cayenne, golden seal root, bayberry bark, red raspberry and eyebright (another herb). I can attest

to the power of this formula. While it stings like crazy when you first use it, it feels fantastic a little

later and the more your eyes get used to it, the easier it is to take.

Cayenne pepper is a natural health proponent's best friend. It has got to be one of the most

valuable nutritional secrets ever discovered. What's really great about this beneficial powerhouse

is that it's readily available in health food stores and most grocery stores and is very affordable, so

everyone can and should take full advantage of this red-hot wonder food.

Add a little ground cayenne pepper – one eight to one quarter teaspoon to a pot of soup or

chowder -- or a batch of homemade spaghetti sauce. Due to its potency, it’s important for most to

begin using cayenne in recipes in small doses. You can add a little more later on, once you get used

to the heat cayenne pepper delivers. Sprinkle dried red pepper flakes over garlic bread, pizza,

pasta dishes, casseroles, sandwiches, baked potatoes, or in a bowl of canned soup like Campbell’s

tomato soup.

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Turmeric Turmeric is that yellow-orange or goldenrod coloured spice that is a

primary ingredient of curry. You can also find turmeric in mustard in

its various forms. In fact, that's an easy way to get a little turmeric

and its healthful benefits into your diet. Just one teaspoon of

mustard gives you seventeen milligrams of turmeric. That's what

gives mustard its bright yellow colour. Turmeric helps heal wounds,

possesses anti-inflammatory and antioxidant qualities, and can help

fight cancer, Alzheimer's and other deadly afflictions. In short – it's

a powerful spice and one that should be used generously.

Curcumin, the compound in turmeric responsible for its vibrant colour, is the key ingredient and

the subject of considerable research in the area of spices with health benefits – with interesting

results. When tested on rats at the University of Western Ontario, curcumin prevented diabetes

related damage to the kidneys.

Kidney problems triggered by the onset of diabetes are the primary cause of renal failure – a

serious juncture in the often long and difficult journey many take with diabetes. Renal failure can

lead to kidney dialysis or transplant – and even early death. This is important because it points the

way to a possible natural therapy for diabetes – one of today's major causes of death in our

modern industrialized society.

That's just one of the promising therapeutic values of turmeric and more specifically, curcumin. In

other studies, curcumin has been shown to prevent and reverse enlargement of the heart – a

serious health issue that left uncorrected leads to heart failure. Turmeric is an inexpensive, readily-

available supermarket spice. Yet it has the potential to naturally heal a potentially fatal condition.

With heart disease labeled as today's number one killer in North America and most Western

nations, this is information everyone should be made aware of.

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In another trial at the Cleveland Clinic, patients given curcumin saw a clear reduction in both the

number and size of precancerous polyps present. This result shows huge promise as this all-natural

compound – curcumin – outperformed the number one approved drug readily administered for

the same health condition. The implications here are significant in terms of inexpensive treatment

without any harmful side effects, versus the standards medical protocol.

Once again, your best protection in terms of health care is simply awareness. The more you learn

about alternate remedies – the better equipped you are to make a decision about what's best for

you or your family member in that specific situation. Sadly most people are mostly in the dark and

therefore are more or less forced to follow the recommended procedures despite the inherent risk

factors.

Similar positive results have been found with respect to curcumin in

addressing breast cancer, ovarian cancer, pancreatic cancer, Alzheimer's

and Crohn's disease. At the University of Texas' Anderson Cancer Center

researches say that turmeric may help suppress and even destroy blood

cancer multiple myeloma. In laboratory testing, researchers added

curcumin to human cells that were infected with multiple myeloma.

Results showed that the curcumin stopped the cancer cells from

replicating and those cells that were left were killed off. Another test

demonstrated that curcumin helped to curb the effects of Alzheimer's in

animals.

While these results have been replicated in human trials on a small scale, the evidence is said to

not yet be conclusive. But indications clearly point to some degree of positive impact in addressing

this debilitating disease. It's a very sad to watch how this mentally-crippling illness plays out for

anyone and is particularly devastating when it's a close family member who has been inflicted.

Another study from Kumamoto University in Japan published in the medical journal, Cancer, found

that curcumin prevented cancer and stopped tumours from growing. It may also help by

suppressing the enzymes that activate carcinogens.

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University of Rochester (New York) researchers found that curcumin helped to protect the skin of

cancer patients undergoing radiation therapy. A common side effect of radiation treatment is

burns and blisters on the skin. In tests, curcumin was given to radiation patients over a five to

seven day sequence during their radiation therapy period. Results showed only minimal damage

when curcumin was administered.

Research is apparently underway to determine the role turmeric may play in brain health and

protecting people against the cognitive decline that is commonly associated with the aging

process. Some claim that curcumin can help to keep one's memory sharp.

While it may be circumstantial evidence, one should not

overlook the differences between those who consume

plenty of turmeric in their diet (along with numerous

other spices) and those who don't. Most native-born

North Americans would probably not be accustomed to a

turmeric-rich diet. If they have it on hand at all, it's

doubtful that it gets used much – if ever.

That's only because of the diet most of us consume, which was influenced in large measure by

how we were raised. In India, where turmeric is a staple in the diet, rates of most cancers are ten

to fifty times lower than they are in North America. What's more is that elderly villagers in India,

people who have likely consumed turmeric over a lifetime have the lowest rates of Alzheimer's

disease anywhere in the world. That may be an indication of turmeric's influence on keeping the

brain healthy and fully-functional.

Another study claims that curcumin reduces the formation of fat tissue by suppressing the blood

vessels needed to form such fat tissue. The end result is consuming turmeric, according to this

study's author can lead to lower body fat and less weight gained.

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Be sure to eat your food seasoned with turmeric. It's easily added to tomato sauce, curry and chili.

Freely stir turmeric into your homemade or canned, store-bought soups. Curried soup or

Vietnamese vegetable curry is absolutely delicious! Go ahead and add turmeric to poultry sauces,

dressings, dips, toppings and vinaigrettes. Mix it into your chicken salad, egg salad, tuna salad or

potato salad and you will give those dishes a splash of color and boost of nutritional power too.

After adding it to the blend, you can always sprinkle a little extra turmeric on top for good

measure. Try adding turmeric to your casseroles too. It's easy to do and gives you the added value

of this important and often overlooked super-spice.

Another option is to combine one half teaspoon of turmeric with one cup of zero fat Greek yogurt.

You can use this as a wonderful vegetable dip, or spread it on your sandwich like a mayonnaise –

only fifty times healthier. Another way to get more turmeric into your diet is to add one quarter

teaspoon (or more) to one cup of rice. Just drop it into the water whenever you steam your rice.

It's easy as pie and gives you wonderfully-coloured rice.

In India, turmeric is also used to help heal wounds and is applied as a paste. It's also made into a

tea and consumed to relieve colds and other respiratory problems. It is also thought that curcumin

is helpful in relieving the pain of arthritis, physical injuries and dental procedures. Dr. Bharat

Aggarwal, of Anderson Cancer Center at the University of Texas is so convinced of the health-

inducing value of turmeric that he recommends taking this spice as a preventative in supplement

form, in the amount of five hundred milligrams every day. With virtually no downside risk, it makes

sense for most people to just go ahead and do this.

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Cinnamon Everybody knows the unmistakeably delicious scent of

cinnamon. But for some, it's just too difficult to resist the aroma

when you're walking past a Cinnabon™ or Saint Cinnamon™

shop at the mall. The only problem is that while the cinnamon

itself woos you in, tastes great and is extremely good for you –

all that refined flour, butter and sugar is anything but healthy.

Cinnamon has such massive scent (and taste) appeal that real

estate agents often recommend it as part of any home staging

or open house.

Cinnamon is known to quickly grab our attention and it doesn't hurt that it also conjures up happy

memories of tasty treats. Apparently the scent is enough to satisfy the inner driver and lower

those cravings that often get us into trouble with our weight. But if killing the craving isn't

enough, eating cinnamon may help boost one's metabolism too, firing up the fat-burning furnace

and helping you keep off those extra pounds. It's also said to be an aphrodisiac for men. But there

are far more important uses for this wonderful and health-inducing spice.

What most people don't realize is that ground cinnamon – the same kind that's in every home

spice rack – is a powerful antioxidant. Antioxidants are substances most often found in fruits and

vegetables that help protect the cells of the body against free radicals – those harmful molecules

that are generated internally when the body breaks down food or is exposed to environmental

toxins like are pollution, pesticides, radiation, etc. Antioxidants are incredibly valuable to the body

as they help protect us against heart disease, cancer and many more illnesses from the mild to the

potentially deadly. Included among antioxidants are vitamin A, vitamin C, vitamin E, beta carotene,

lutein, lycopene and selenium.

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Cinnamon is very effective as an antioxidant. Just one teaspoon of ground cinnamon has the same

antioxidant power as half a cup of fresh blueberries, or one cup of pomegranate juice. These

antioxidants are associated with lower inflammation as well as a reduction in blood glucose

concentrations in people living with diabetes. In fact, cinnamon may be the ultimate seasoning for

anyone with diabetes or pre-diabetes. For those with type II diabetes, cinnamon can increase their

glucose metabolism by a factor of twenty, improving their ability to regulate blood sugar levels.

Cinnamon also helps reduce LDL cholesterol (the bad kind) and lowers triglycerides too. It is also

rich in polyphenols, which can help to regulate the blood sugar level and keep the blood vessels in

good form. It's also been shown to relieve the stiffness in joints due to arthritis. As we age, more

and more of us experience muscle and joint pain and the anti-inflammatory compounds in

cinnamon can be useful. The antibiotic properties of cinnamon serve as a preventative that guards

us from urinary tract infections, tooth decay and gum disease. But that's not all. Cinnamon is said

to be capable of killing off the E-coli bacterial strain.

Where can you use more cinnamon?

The opportunities are plentiful since cinnamon is so delicious, versatile and easy to use. Sprinkle in

generously on top of cereals like cream of wheat or muesli, toast, apple sauce, fruit, French toast,

or pancakes. Use it generously on oatmeal – a teaspoon per large bowl works well, or chop up a

couple of apples and toast them on a skillet and add generous amounts of cinnamon to the apples

as you toast them.

Add it to the batter (and on top too) of your French

toast, pancakes, sweet rolls, muffins and biscuits. Take

one half to one full teaspoon of ground cinnamon and

add it to your ground coffee in the filter prior to

brewing and enjoy a delicious new taste, or sprinkle it

generously on your hot cocoa, cappuccino, regular

latte, pumpkin latte or chai latte.

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Mix it with honey and add it to your favourite tea or blend cinnamon with yogurt and eat it plain or

add fresh apples, a banana and a splash of almond, soy, rice or hemp milk for a delicious and

nutritious apple-cinnamon smoothie.

Or use your zero-fat Greek yogurt and cinnamon blend as a deep for fresh fruit – it's delicious! You

can also sprinkle ground cinnamon in on a peanut butter and jam sandwich. When mixed with all-

fruit preserves and additive-free (just peanuts) peanut butter and served on whole grain bread,

you've got a quick, easy and healthy lunch.

The point is to keep your eyes wide open and look for places to use more cinnamon and you will

reap more of the benefits this super-healthy spice delivers.

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Allspice

Allspice is a spice you don't see a lot of in North America. We're just not used to eating allspice in

our diet and therefore recipes using this wonderful spice are not all that plentiful in this part of the

world.

Allspice is a flavourful spice produced from the fruit of the pimenta dioca plant and it has a warm,

peppery taste that seems to taste like a blend of cinnamon, juniper, cloves and nutmeg.

Allspice is effective in soothing the stomach, relieving gastritis, aiding digestion and soothing the

entire digestive system. Allspice also helps keep blood sugar under control and is said to be one of

the easiest and most natural ways to keep the arteries and capillaries healthy and functioning as

they should.

If you want to kick up the flavour of your food several notches and reap the rewards this tasty

spice has to offer, get out the allspice and use it on vegetables and in casseroles. Try adding it to

rice or bean dishes for a flavour explosion. Allspice is sure to make bland foods tastier, so you

savour each bite, consume your food more slowly, and feel fully satisfied with less, making you

much less likely to overeat. If you've never tried allspice before, pick some up and give it a go. Your

taste buds and your digestive system will thank you.

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Cloves

Cloves are another strong-tasting spice that packs even

more of a nutritional punch than most other spices.

According to Dr. Joseph Mercola, cloves are like “cinnamon

on steroids”. Of all the spices known to humankind, cloves

possess the highest levels of sheer antioxidant power. This

is something that should not go unnoticed.

If you're not familiar with cloves or only use them sparingly, it's time to expand your horizons and

get more of this all-natural antioxidant power working for you.

Cloves are helpful in treating various muscle pains throughout the body. They are also effective in

treating mildly-painful arthritis naturally. This is no doubt due to the compound called eugenol,

which is naturally found in cloves. It's a mild, natural anesthetic and is also therefore helpful in

treating sore throats, gum pain, and toothaches. But that's not all cloves offer.

They also help to eliminate any intestinal parasite, fungi, or harmful bacteria that infiltrate the

body. Cloves are also believed to help relieve respiratory ailments, bronchitis and even asthma

too.

You can add cloves to casseroles, stewed fruits, baked apples and chai latte, or tea. Even regular

black or herbal tea can be enhanced flavourfully and nutritionally with a pinch of ground cloves.

Sprinkle ground cloves on apple sauce or apple crumble as cloves are an ideal accompaniment to

all things made with apples. You can also add cloves to breads or muffin batters and get at least

some of benefits from this wonderful spice.

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Oregano If you don't use dried (or fresh) oregano several times a week

in your meal preparation – you may want to begin doing so

immediately. The benefits of oregano as simply stunning,

making it one of the most valuable among all herbs and spices.

According to one USDA study, gram for gram, oregano

possesses the highest antioxidant levels of twenty seven

different fresh herbs tested.

It is believed to pack and antioxidant punch that is fully forty two times stronger than fresh apples

and dried oregano even more potent – forty-six times more antioxidant punch than apples. Almost

makes apples sound unhealthy by comparison, although apples are in fact something everyone

should be eating daily. One teaspoon of dried oregano has as much antioxidant power as three

cups of chopped broccoli and broccoli is one of the healthiest foods on the planet.

Dried oregano is said to have thirty times the brain healing antioxidant power of raw blueberries

and fifty-six times as much as fresh strawberries. Clearly dried oregano is one of the most

powerful tools of all in protecting the brain and therefore, it's vital to look for opportunities to add

more of this wondrous herb to your diet as soon as you possibly can.

Numerous studies back up the claims and confirm that oregano has some amazing antioxidant

properties and therefore provides a tremendous boost to the body's immune system. Rosmarinic

acid has been identified as the active ingredient that goes after the damaging free radicals that

cause all kinds of havoc in the body by triggering disease and aging us prematurely.

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Oregano is believed to contain a substance that reduces inflammation. This is huge because

controlling inflammation has huge life-enhancing benefits and reduces the risk of heart disease,

cancer and many more serious and potentially-deadly afflictions. Oregano is also said to be one of

the stronger and most effective and natural antifungal and antibiotic foods available. It is

particularly potent and easy to administer in oil form.

Use it a few drops at a time internally and externally to eliminate fungal nail infections naturally. It

won't happen overnight, but oil of oregano works well in this instance. Oregano oil is also

reportedly highly-effective in clearing up yeast infections and Candida. It’s a good idea to turn to

oregano first to try and wipe out any fungal infection naturally before taking prescription of over-

the-counter drugs.

Italian and Greek recipes often call for oregano and you can safely use it generously when

preparing those dishes. Oregano is a natural and fundamental ingredient of any tomato based

pasta or pizza sauce. But don't stop there. You can also spread a little dried oregano on top of

your spaghetti or pizza. Even pizza joints have caught on to the flavour enhancements of dried

herbs and spices and provide a number of these sprinkle-on extras – including oregano – for free.

If you enjoy your oregano this way, add it to your next

grilled cheese sandwich for some extra punch of

flavour and antioxidant power. It's a must-have

ingredient of any quality, tomato-based lasagna sauce.

Oregano also makes a great addition to any blend of

spices spread over chopped, lightly-oiled vegetables

on the grill or roasting pan.

Try slicing a fresh tomato and then top it with some dried oregano, black pepper and fresh garlic –

and maybe a little freshly-grated parmesan-reggiano. Drizzle olive oil on top and broil it for a few

minutes – and enjoy!

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You can also add generous amounts of dried oregano to soups like pasta fagioli, minestrone,

vegetable, black bean, cream of potato, and many more.

You can also add you own oregano to any canned or prepared soup or tomato sauce you buy.

Simply add three quarters of a teaspoon per can as you simmer the soup on the stove, or add one

half of a teaspoon for every two cups of pasta sauce.

You can also get the nutritional benefit of oregano by adding it to your homemade salad dressings

or marinades.

The next time you scramble some eggs, or prepare a fresh omelette, try adding a splash of

oregano to the mix and enjoy an enhanced taste experience, while getting an extra shot of

antioxidant power into your body.

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Rosemary Rosemary is a wonderfully fragrant herb with many healthful

properties. Compounds found in rosemary appear to reduce

inflammation and since inflammation is often a precursor to

many chronic and debilitating diseases – rosemary is definitely

an herb you'll want to begin adding to more dishes straight

away.

There is a substance in rosemary that may help stop gene mutations that have the potential of

leading to cancer. Rosemary can also help to prevent any damage to blood vessels that might

otherwise significantly increase the risk of heart disease. Rosemary is also believed to help fight

food-borne bacteria. It's the compounds and antioxidants inside rosemary that combats bacteria

and helps prevent foods like meats from spoiling. Rosemary also makes meats prepared on the

barbecue, safer.

In a study conducted at Kansas State University, researchers reported that adding rosemary

extracts to ground beef helped prevent the formation of dangerous HCA's (heterocyclic amines) –

cancer-causing compounds that are produced foods are grilled, charcoal broiled or deep fried. In

laboratory studies, researchers are looking for the role rosemary may play in the prevention of

breast cancer and the replication of leukemia cells. Yet another study suggest that rosemary may

help lower cognitive decline and preserve more normal brain functioning longer in those suffering

from dementia.

What may come as somewhat of a surprise is the ability of rosemary to enhance mental clarity. In

another study, subjects performed notably better with greater concentration when aromatic

rosemary oil was piped into their study cubicles. That's one of the ways to benefit from this

wonderfully-fragrant natural herb. Think about the power of this herb to enhance productivity.

You can purchase aromatic rosemary plants and use them as houseplants – just like the one I have

sitting across from my desk as I'm writing this report.

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Rosemary goes particularly well with potato-based dishes. For example, it's wonderful when

spread with other herbs and spices over lightly-oiled roasted potatoes. It's also delicious in when

added to mashed or scalloped potatoes and casseroles. If you love pizza and want to try a

different variation, use an olive oil base with plenty of rosemary, finely-chopped garlic, pinch of

cayenne pepper and a splash of other herbs and spices that you enjoy. Then added blanched,

potato slices (sliced very fine) and top with your favourite cheese. Though not exactly a health

food, it's a tasty way to enjoy more rosemary in your diet.

By the way, to make a food like pizza healthier, be sure to use whole wheat dough (or an

appropriate, non-white flour based substitute) and use only a little cheese – or better yet, use soy

cheese. You can also use rosemary in tomato sauces, marinades and omelettes. Remember to add

dried rosemary to the dough whenever you bake bread or rolls. Come to think of it, you could add

healthy rosemary to your homemade pizza dough too. Specialty bakeries and supermarkets now

provide breads that have been made with healthier ingredients like rosemary. Be sure to give

those a try and boost your intake of this wonderfully delicious and fragrant herb.

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Thyme Thyme is another wonderful herb that is often relegated

to the back of the spice rack. I think it's more a case of not

having enough variety in one's diet or appealing recipes

that call for the use of thyme in them. If that's the case at

your house, you may want to rethink your strategy, given

the benefits thyme offers, which we will cover here.

Supplementing your diet with thyme is a good thing because tests have clearly indicated that

doing so adds DHA – an essential fatty acid to the brain. Thyme, it is also believed, has valuable

antioxidant properties as well. Researchers are also looking into the role that compounds in thyme

may play in relation to the respiratory function of the human body. According to Dr. Joseph

Mercola, a leader in the field of natural medicine, thyme helps heal infections faster.

Thyme can kill off the MSRA bacteria, which often leads to bacterial infections ranging from sore

throats to pneumonia. Thyme extracts have long been used in mouthwash for its antiseptic

properties to treat inflammation and in cough drops to soothe throat infections. Since a high level

of inflammation only opens the door to disease, thyme is something you can add to your diet

regularly to gain value from its anti-inflammatory properties.

Whisk thyme into your salad dressings, and creamy, yogurt-based dips for veggies. Include thyme

in your stir fries, sautés, soups, and sauces – including tomato sauce. Try sprinkling some dried

thyme and a splash of olive oil on your cooked vegetables prior to serving and in place of better.

Or, add one eighth of a teaspoon to your scrambled eggs or omelettes, or half a teaspoon of to

salad dressings. Use thyme with other herbs and spices as a rub and spread it generously over

salmon prior to cooking.

Thyme goes especially well with poultry, so it's a natural around holiday time as both an ingredient

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in stuffing and for turkey gravy. It also makes a delicious and nutritious addition to chicken salad

and combines well with sautéed mushrooms.

Other ways to consume more thyme in your foods include:

soups

stocks

stews

chowders

casseroles

Add it to your mashed potatoes with chopped chives, or blend it with other herbs and spices and

sprinkle it over vegetables cooked any way you like.

©OxySolution.com

Basil Researchers from the University of Michigan found that

natural basil demonstrated similar anti-inflammatory effects

like laboratory-developed drugs like naproxen, aspirin and

ibuprofen. The difference is that basil is good for you and has

no negative side effects.

Once again, a delicious tasting herb comes to our aid in helping to control and minimize

inflammation, a major health problem that is suspected of playing a primary role in the

development of heart disease, cancer, arthritis, allergies, asthma and more serious and disabling

conditions.

The volatile oil in basil – eugenol – blocks enzymes in the body that cause swelling – making it an

ideal, natural therapeutic solution for anyone saddled with arthritis. The anti-inflammatory

properties of basil also provide protection against Alzheimer's – a leading reason for significant

loss in the quality of one's life – and a major cause of death as well. It's seems like getting more

basil into the diet is something everyone should do.

Basil is said to act as a potent antioxidant that improves blood flow to the heart and brain – the

two organs that are the driving force of the body. These antioxidants also tend to correct skin

problems and protect the body from prematurely aging. The flavonoids in basil – orientin and

vicenin also help to protect the cell structures from radiation damage. Basil can be applied directly

to wounds to help prevent bacterial infections. Basil oil can help to ease common symptoms like

indigestion, constipation, stomach cramps, sinus infection – even colds and flu.

Basil is a terrific source of magnesium – an essential mineral that helps to relax the blood vessels,

improving the flow of blood throughout the body.

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Undoubtedly, one of the best ways to get a super-healthy shot of

basil is to make your own fresh pesto sauce. You just can't beat the

taste when you combine the leaves of an entire plant with plenty of

walnuts or pine nuts, garlic and olive oil. The aroma of fresh basil is

simply delightful and it can quickly permeate your whole house.

Spread pesto over whole-grain pasta that's been loaded to the hilt

with fresh-roasted vegetables, topped with some freshly-grated

parmesan and you've got a healthy meal fit for a king or queen.

You could also use pesto as a base sauce for pizza. Whole or broken apart basil leaves on top of a

garlic-based pizza is pure heaven. Or you can simply place those fresh leaves on a whole-wheat

sandwich. Combined with a thin slice of fresh mozzarella and a thick slice of fresh tomato, you've

got a lunch that will satisfy and nourish.

Be sure to use plenty of dried basil too. It's terrific in sauces – particularly tomato-based sauces.

You can also add generous amounts to almost any soup, chowder, stew, or chili. A simple sauce

made of plenty of dried basil, minced garlic, and fresh, chopped tomatoes makes and excellent

base for pizza or pasta.

Italian seasoning is a mix of spices of which basil and oregano are two. If you want a quick fix of

Italian flavour, without gathering a bunch of different spices together on your own, this blend

makes it super easy. It may help provide vital protection on a cellular level – particularly with the

skin cells – since this combination blend of life-sustaining spices is loaded with antioxidants that

go after free radicals – those damaging molecules that instigate major health issues and shorten

life.

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Parsley Another, nutrient-packed food that is available in fresh or

dried form, parsley is packed with a whole lot of goodness. In

one University of Missouri study, scientists discovered that

parsley can actually breast cancer cell growth. In testing,

animals were given apigenin – a compound found to be

abundant in parsley and celery – and in turn improved their

resistance to the development of cancerous tumours.

This study was reported in the September and October issue of Eating Well magazine. This same

flavonoid – apigenen – was found in another study to slow the growth of cancerous prostate cells,

making parsley something all men should consume frequently and regularly. Fresh parsley is also a

natural breath freshener.

Parsley is believed to be one of the most nutrient-dense foods on earth. An old-time formula used

by the ancient Romans is just as effective at healing boils and cysts today. All you need to do is

make a simple poultice out of chopped fresh parsley and apply it directly. This will clean and purify

as it draws the toxins out of the infection. Parsley is high in chlorophyll. It metabolizes oxygen in

the bloodstream, purifying it.

Parsley also helps to calm stomach upset, stimulate digestive enzymes and cleanse the kidneys,

liver and urinary tract. It's also good for the adrenal glands, thyroid and capillaries too. Parsley is

also a superb source of beta carotene, potassium, calcium, magnesium and more.

Using both fresh and dried parsley helps get more of this healthful herb into your system. Fresh

parsley is so much more than a garnish. For example, you can use fresh parsley with bulgur, fresh

garlic, lemon juice and black pepper to make a delicious tabouleh salad.

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Another option is rice pilaf which tastes great with an abundant amount of chopped fresh parsley

added. Any chick pea dish seems to taste that much better with a touch of parsley added and it

looks a whole lot more appetizing too.

Many people add parsley to their meatloaf or vegetarian nut-loaf. You can also juice a large

handful of fresh parsley and it tastes best when combined with four or five fresh carrots and a one

quartered apple, added to sweeten the taste. You can also add it fresh to a salad and fresh or dried

in soups, chowders sauces, casseroles and more.

Parsley is another dried herb that tastes great on grilled or roasted vegetables or potatoes done

just about any way. And be sure to add a heaping helping of parsley to your soups, stews and

chowders. There are plenty of ways to use this healthy vibrant green herb and it's easy to do so.

Many dishes can be enhanced with a little fresh minced or dried parsley added to it.

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Sage Sage is yet another powerful herb that helps fight inflammation safely

and naturally. The compound found in sage reduces inflammation on a

cellular level. This makes it a vital tool to have in one's arsenal,

particularly if you're suffering any inflammation-related condition such

as atherosclerosis, arthritis, or asthma. Inflammation has been

identified as a primary factor in the premature aging that seems

widespread in society today and undoubtedly is affecting larger

numbers of people with each passing year.

Reportedly, there is scientific evidence that sage helps boost one's memory. This holds huge

potential promise as memory loss is often an early indication of cognitive decline and early aging,

so being able to preserve that memory would be a tremendous asset. But the possible value of

sage as a brain-supporting tool goes far beyond remembering where one left their keys. It is

believed to help stave off or reduce the severity of mental decline in Alzheimer's and dementia

patients. Sage may play a significant role in preventing the destruction of acetylcholine – the brain

chemical involved in learning and memory.

In a separate study, college students who took sage extracts in capsule form performed

significantly better in memory tests than did students who were not given the supplements. As a

side benefit, the students who took the sage also found that their overall mood had improved as

well.

Herbalists sometimes recommend sipping sage tea as a remedy for an upset stomach. It can also

be an effective natural treatment for a sore throat. In one study, spraying the throat with a sage-

based solution provided at least some measure of relief from irritation.

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Sage is another spice that is often reserved for holiday feasts, especially where poultry is served as

it is a key ingredient in stuffing mixes and gravy blends. But you need not (nor should you) restrict

your sage intake to just the holidays. You can use sage on potato dishes, tomato-cheese

combinations, vegetable blends, in casseroles, sautéed onions, onion gravy, and on virtually any

roasted meats or chicken. As with all herbs and spices, start by adding just a little each time and

gradually increasing the amounts so you get the full benefit of these natural healers.

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Paprika Paprika is another red-coloured spice that contains the compound capsaicin – also found in dried

red chili pepper flakes and cayenne pepper. The difference lies in the taste.

Paprika generally is a much milder-tasting spice and therefore, can

be used more liberally than can its hotter, more intense cousins

from the red chili plant. It should be noted however that the heat

intensity of paprika can vary based on the chili peppers used. It is

the capsaicin content within that makes paprika a helpful, natural

antioxidant and anti-inflammatory.

Paprika has been used in South and Central America as a natural medicine for centuries. It is

believed to help boost metabolism, improve both the cardiovascular and immune systems, provide

pain relief, and lower glucose levels in the bloodstream. Its antioxidant power may help lower the

risk of some cancers as well.

Paprika makes a wonderful addition to any potato dish – especially mashed potatoes and potato

salad. It's a natural spice to add to potatoes in any form – scalloped, boiled, or roasted. Paprika is

also terrific on other salads too like coleslaw and tabouleh.

You can even mix some into many salad dressings to get the benefit of more capsaicin into your

diet. It's also a natural for any dish prepared from chick peas. Add it to you sauces, soups and

stews and you increase the nutritional power of these foods, while kicking up the flavour just a

little.

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Now for something completely different – try this on your next bowl of popcorn:

Combine one and a half teaspoons of paprika with one and a half teaspoons of dried

thyme.

Then mix in one quarter to one half of a teaspoon of ground cayenne pepper and then

sprinkle this blend all over the popcorn.

Do this whenever you want to liven up a popcorn snack.

The nutritional benefits you get are a nice bonus to a tasty treat.

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Saffron Saffron is a beautiful gold or golden-red coloured spice

that is derived from the flowers of the crocus plant. It's

also the most expensive spice you can buy and that's

because it reportedly requires eighty thousand crocus

flowers to produce just five hundred grams of this vibrant

gold spice. Despite the high cost, saffron is a spice you

should routinely add to your meals due to its many health

benefits.

Within saffron lies an abundance of carotenoids which it is believed are responsible for many of

benefits it offers like, improving vision and eye health, relieving arthritis pain, and inhibiting

tumours on the skin. In one test, virtually every participant recorded at least some improvement in

their vision, which leads researchers to suggest that saffron could be a key player in improving the

vision of the elderly. A compound found in saffron – crocin – is what researchers believe may be

responsible for the increased learning, information retention and recall ability that saffron

reportedly promotes.

It is also believed to help reduce anxiety and lower the incidence and degree of depression. This

alone should be sufficient to earn saffron a spot on everyone's spice roster in today's challenging

and stressful times. One study involved overweight women, half of whom who were given saffron

supplements, the other half, placebos. The results seemed to indicate a significant an anti-anxiety

effect of saffron in that this group snacked only half as much as the other.

This is significant since snacking (especially on junk foods) is often an emotional response to stress

and anxiety. For those with major depression, a saffron extract proved to be every bit as effective

– without any side effects – as the anti-depressant medications routinely dispensed for depression.

It's too bad that more studies are not done in this area. But that would mean a substantial loss of

money for big pharma – particularly if these other test results were confirmed in large human

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studies. Don't hold your breath waiting – that seems unlikely to happen. What you could do is

begin consuming more saffron with your meals.

Traditionally, saffron was used to relieve stomach aches, kidney stones. In Persian medicine,

saffron has long been used to improve one's mood. Steeped in a tea, or added to rice, saffron may

help to relieve the symptoms of PMS and depression from the mildest to the severe. In another

study, half of a group of women who suffered from PMS were given saffron supplements, while

the other half were not. Approximately seventy five percent of those who took the saffron

experienced improvement in the form of fewer mood swings and less intense depression versus

those who did not take the saffron supplements.

Saffron's vibrant yellow colour makes it a perfect garnish for soups and other dishes. When you

want to mix things up a bit, add it to steamed rice, rice pilaf, chick peas, soups and casseroles.

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Chives Chives are yet another herb that you can get in

both fresh and dried forms. These dark-green,

pungent and tasty shoots almost look like a breed

of grass. But don't be fooled – they could be

another life-enhancing herb we should all eat

regularly. Chives may be capable of helping to

neutralizing the effects of carcinogens on the

body, while inhibiting tumour growth from many

different forms of cancer.

It's should come as no surprise that chives are good for you when you realize that they come from

the allium family – the same group that includes onions, shallots, garlic, scallions and leeks. All of

these foods offer tremendous health benefits and should be eating in one form or another every

single day. Research shows that those among the general population who tend to consume the

largest amount of foods from the allium category have fewer cases of hip osteoarthritis.

While the direct connection may be unclear, osteoarthritis – a debilitating disease that diminishes

one's quality of life is all too common these days. So if eating more onions and chives could help us

avoid arthritis altogether – it behooves us to make the natural wonders of the allium family a part

of our dietary routine.

Dehydrated chives on the spice rack can be used anytime. But if you want to prepare a meal with a

gourmet touch, go grab a bunch of fresh chives, chop them and sprinkle it over your just-prepared

dish. Chives are exceptionally easy to grow. I can tell you this from personal experience that even

with total neglect, fresh chives break through the earth an abundant crop that is essentially

maintenance-free.

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Chives make great additions to soups, stews, salads, and chowders.

Mix it into your potato, pasta, tabouleh salad, or rice pilaf for and added burst of flavour and

nutrient value. When you prepare tomato sauce, add fresh or dehydrated chives to the mix.

Chives are also wonderful with roasted veggies on brown rice or brown pasta and baked with a

little white cheddar or soy cheese on top.

You can always toss some fresh chives onto a sandwich. Add a slice of tomato, some fresh broccoli

sprouts and a slice of cucumber on whole wheat pita bread and you've got a nutritious lunch in

minutes.

Chives are versatile and easy to use. All you have to do is remember that you have them on hand

and toss some into whatever you have cooking on the stove.

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Marjoram Dried marjoram is one of those items you get when you buy a

spice rack that's already loaded with a variety of herbs and

spices. But it's not an ingredient that you often see in recipes,

that's why most people rarely, if ever, use it. But marjoram is a

hidden gem because it aids two of the most fundamental

essentials to health and wellbeing – better sleep and optimum

digestion. When you lack either one or both of these

essentials, your life is miserable. Who would have thought that

help was as near as their kitchen pantry?

Studies show that when you add marjoram to your diet, you activate the cells that aid digestion.

When the digestive system is functioning as it should, you can get on with living your life. If you're

having trouble sleeping, it can throw your whole life – and that of your family – into disarray fairly

fast. You've got to get enough restful hours of sleep to stand a chance of functioning at anywhere

close to your potential. Here's a natural solution that might help you – starting tonight.

Draw yourself a warm bath and add five to seven drops of pure marjoram oil (available from most

quality health food stores) to the bath water. Soak in this solution for twenty to thirty minutes and

allow yourself to fully unwind. The essential oil from dried marjoram will help you relieve stress,

tension and anxiety, helping you to sleep soundly throughout the night. If you're regularly have

trouble sleeping, marjoram oil could be the long sought-after blessing that's as close as your

nearest health food retailer.

When cooking, add marjoram to your tomato-based sauces freely, like spaghetti or pizza sauce.

It's an excellent complement to the more common ingredients one typically adds to pasta sauce

like basil oregano, thyme and parsley.

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Marjoram also goes well with hearty vegetables, casseroles, chowders, soups and stews and any

baked dish that's topped with cheese. That's because marjoram goes well with various cheeses.

Mixing some marjoram in with your scrambled eggs makes for an interesting combination.

Use marjoram when combining multiple vegetables prepared any way you like.

It's wonderful as part of spice mix and spread over roasting vegetables, or sprinkle it over fresh-

steamed veggies. Marjoram also combines well with mushrooms and onions.

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Black Pepper Finally, here's one spice that no one can claim they

haven't heard of. Pepper (and salt) shakers have long

been standards on kitchen and dining room tables – as

well as in restaurants – for a very long time. But only one

is good for you while the other is not. Seasoning served

foods with salt and pepper is a commonplace as

spreading the butter, honey, or jam on your toast. It's

something most of us learned as young children.

But let me remind you – salt and particularly refined table salt – is detrimental to one's health and

should in the very least be used only sparingly. But a better choice is to remove the salt shaker

from the table altogether.

Anyone with high cholesterol can benefit by adding the heat and flavour enhancement of black

pepper, without making the hypertension situation any worse, which is something that salt

consumption can easily do. You can get the flavour satisfaction from salt-free blends of herbs and

spices and lose any cravings you may have for salty foods. Salt is inescapable from our lives. It's in

so many foods that's it's difficult to not get enough salt, though some people are in fact, sodium-

deficient.

Excessive salt intake helps keep water inside and you become bloated. Processed salt is in virtually

all packaged foods, so if you minimize these and eat lots of healthy foods like vegetables, fruits,

legumes, whole grains nuts and seeds, you should be in better shape than most. But salt is not our

focus here – black pepper is. And black pepper is something you'll want to continue spreading

generously over any dish you like. Black pepper is a good dietary source of vitamin C, vitamin K,

potassium and iron.

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Black pepper has a history of use in herbal remedies to help with digestive problems, anemia,

heart disease and impotence. Some research indicates that black pepper may actually help to

regulate cholesterol levels. This is important because high cholesterol levels can lead to high blood

pressure, which can considerably increase one's level of risk of heart attack and stroke.

There's a substance in black pepper called piperine. It's this piperine that gives black pepper its

pungent flavour and can make you sneeze whenever you inhale the scent of this spice. This makes

black pepper a natural decongestant that's good for relieving cold symptoms like plugged sinuses.

But that's not all this wondrous compound does.

It along with the chromium in black pepper also helps block the formation of fat cells. Chromium is

also important because it stimulates the synthesis of fatty acids and cholesterol – an important

process for healthy brain function. In one test, black pepper was combined with the capsaicin

from cayenne pepper and what researchers found was that black pepper helped test subjects

burn as many calories as they would be actively walking for twenty minutes.

Black pepper is a healthy choice with any meal because it increases the bioavailability of almost all

other compounds from herbs, spices and other foods. Black pepper is said to be so pungent that it

stimulates the production of stomach acid, which in turn improves one's ability to digest food.

Given the option, choose fresh-ground pepper from peppercorns over the powdery ground

pepper variety because it retains more of the nutrients and therefore is a more effective digestive

aid than the pre-ground variety.

By adding black pepper into your recipes, as well as grinding some pepper on top once it's ready

to be served, can help your body fight off invading bacteria. Reportedly, black pepper can also

help your body absorb more nutrients like selenium, beta-carotene and vitamin B12 that it gets

from food sources, while also help to flush out toxins. Black pepper is also rich in phytonutrients

like piperitine, chavacine, and pipernol – which may help guard against some forms of cancer.

Again, fresh-ground is more potent as an antibacterial an anti-cancer agent than the pre-ground

variety.

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Widely used in many different cuisines like Asian, European and Middle Eastern – black pepper is

one of the most common culinary spices in the world. Black pepper can be added to almost any

lunch of dinner meal – as well as savoury breakfast dishes like scrambled or poached eggs and

omelettes. Use it on every pasta dish and in your sauces, sautés, soups, stews and chowders. Add

a little at a time and taste it before adding any more.

It can be a fine line between optimally-flavouring your food and overdoing it. Add fresh-ground

pepper to your salads, sandwiches and wraps for an added punch of flavour. Blended with other

spices like turmeric, cumin, curry powder and cinnamon makes an excellent rub for grilled chicken

or tofu. If you want to stimulate your appetite and prepare the body for healthy digestion, begin

your meal which some fresh veggies like cucumber and tomato wedges sprinkled with a blend of

black and cayenne peppers.

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Ginger The Chinese got it right when they began adding ginger to so many

of their dishes centuries. Not only does it lend a distinct flavour to

foods, it packs a nutrient wallop too and boosts the body's natural

immune system. It is said that ginger helps to keep the heart young

and the arteries clear, boost the immunity, protect against harmful

bacteria and fungi, protect against atherosclerosis by lowering

cholesterol levels and preventing oxidation.

It may also help nix artery-clogging blood clots. In clinical trials, where patients were administered

doses of five hundred milligrams to two thousand milligrams, it helped quash damaging

inflammation associated with arthritis. But that's not all – ginger also provides many additional

benefits of a lesser nature as well.

For example, ginger calm help calm sore knees (a widespread problem among the aging

population) general aches and pains and lower overall muscle soreness experienced after an

intense workout. That's because ginger is jam-packed with inflammation-fighting compounds like

gingerol. It's also this compound in ginger that some research suggests may be promising in the

fight against some forms of cancer.

In one study, subjects were divided in half with one group getting powdered ginger capsules over

the course of eleven straight days, while the others received placebos. After those eleven days,

subjects were evaluated after performing muscle-straining exercises. The group who had taken

the ginger capsules reported less pain (approximately twenty five percent less).

While that number may not be dramatic, it does suggest that something in the ginger was working

in their favour. In another trial, ginger extract injections helped relieve osteoarthritis pain in the

knee of subjects. Scientists continue to study the role ginger plays in reducing muscle and joint

pain and in relieving nausea and other digestive system disorders.

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Ginger is a warming spice with anti-inflammatory properties. It helps to soothe and relax the

intestinal tract. Research suggests that ginger may have thermogenic properties that boosts one's

metabolism and helps to suppress the appetite, suggesting that ginger could play a role in

successful weight management. One easy way find out how effective ginger can be in helping you

stay slimmer is to begin drinking several cups of ginger tea every day.

As a natural antidote for motion sickness and nausea, it's hard to beat ginger. For fast and

effective relief, try munching on one or two pieces of candied ginger. You can find it in bulk food

stores. Just be sure that you're getting the real thing and not a synthetic version. One study found

that when combined with gingko biloba ginger can actually make you smarter. Ginger extract has

reportedly shown promise in the treatment of migraines and even Parkinson's disease.

As a flu-fighter – ginger is a particularly effective all-natural solution. It's proven to attack and

destroy the influenza virus. It can be made into a tea and consumed that way, or you could chop it

into pill-size pieces and swallow those whole. Either way will get the flu-fighting power of ginger

into your system so it can do the job.

If you're making tea from ginger, make it as strong as you can tolerate for maximum positive

effect. One half cup of grated ginger is plenty. Place it into a ceramic mug and fill the mug three

quarters full with boiling water. Let it steep for ten to fifteen minutes. Squeeze the juice of one

whole lemon and add it to the tea, along with a dash of cayenne pepper (or a splash of red pepper

sauce) and one to two tablespoons of raw, natural honey. Stir and then sip this drink slowly. Make

several of these teas and drink them down the first day the flu hits and you can wipe it out – just

like that.

One teaspoon of ground ginger is said to contain the same antioxidant power as a full cup of

spinach. So don't hesitate to get out the ground ginger from the back of the spice rack at every

opportunity, in addition to using fresh ginger whenever you can.

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Ground ginger increases the number of ways you can get more of this useful food into the body,

since the ground product can be used in both sweet and savoury dishes. For example, you can

sprinkle it in fruit slices (peach is a good example) or stir some ground ginger into yogurt. It is

especially delightful on peach and green ginger-peach tea is a wonderful commercial blend offered

by Stash brand teas.

I'm sipping one as I'm writing these words and it's soothing to the soul. For a more savoury taste,

mixing ginger with raw, natural honey creates a wonderful glaze on carrots, parsnips, or broiled

salmon. Add one quarter teaspoon to a serving of carrots or sweet potatoes. Ginger is a healthy

way to liven up the taste of marinades and sauces. In a stir fry, nothing can take the place of finely-

grated ginger and garlic mixed.

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Garlic I saved the best for last. Despite the fact that garlic is neither a spice,

nor and herb, it is in my view and that of many other people –perhaps

the most amazingly helpful natural food on the planet. Like chives,

garlic is part of the allium family. But since it is mostly used in similar

fashion to herbs and spices as a rich, flavour-enhancer – I chose to

include it here in this report.

Among aromatic foods, garlic is by far the most well-known and widely-used. Its strong odor

seems to turn off a lot of people, but the smell is strongest in raw garlic. If you roast it or cook it

into a dish, garlic’s flavour mellows considerably. Garlic supplements that have no scent are also

available, so there's no excuse for not getting plenty of garlic into one's diet, no matter how

sensitive you may be to its pungent aroma and strong, flavourful taste.

Records indicate that garlic has been cultivated since 3000 BC and was used by the ancient

Babylonians, Vikings, Egyptians, Romans and Greeks. Though it's been enjoyed for centuries, most

people today completely overlook garlic's nutritional properties. Over the years, garlic has been

used as a sort of cure-all for just about everything, including bacterial infections, senility,

impotence, intestinal infection, high blood pressure, digestive disorders, coughs and colds and

more.

Garlic makes most foods taste better. It makes meals more satisfying as it naturally satiates one’s

hunger. It's also a powerful agent that kills parasites. With garlic's dilating effect on the blood

vessels, and its ability to prevent the formation of plaque on the artery walls gives , it plays a very

useful role in improving overall blood circulation, while guarding against potentially devastating

damage. With excessive lipids (fatty substances like triglycerides and cholesterol) in the

bloodstream is a major cause of heart attacks. In tests, long-term consumption of garlic proved to

substantially lower those lipid levels and the high risk that goes with it.

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There's no doubt that garlic has a significant impact on the blood. Anyone who has ever been on a

cholesterol-lowering drug like Warfarin of Coumadin, has undoubtedly been warned by their

doctor or pharmacist about the possible conflict when eating garlic while on these powerful drugs

when having one's blood tested, because it can interfere with the readings one the drug has been

administered.

If you're on any medication, you should always consult your doctor before changing your diet in

any significant way. In one test, garlic extract given over an eight week period improved the

hemoglobin and red blood cell count by a substantial measure.

In Japan, garlic extract given to arthritic patients proved to be remarkably

effective in eight-eight percent of test cases. It's the anti-inflammatory

properties of garlic that make it so useful in easing those symptoms of

arthritis. Remarkably, garlic has stabilizing effect on blood sugar levels. In

fact, garlic is effective in treating both ends of the scale – from the

individual with diabetes who has a high blood-sugar count, to the person

with hypoglycemia who has a low blood sugar count.

High blood pressure has been noticeably reduced after just one week of taking garlic daily. As a

bacterial, it's a proven to fight coughs and colds – even bronchitis. Back in World War I, raw garlic

juice was diluted with water and applied directly to the wounds of soldiers with remarkable

results. By the Second World War, garlic was also given in advance to Russian soldiers to bolster

their natural defense and increase their resistance to infection.

One study out of India suggests that a combination of garlic and onion is a potent combination for

preventing the development of hardening of the arteries and the high blood pressure that usually

goes with any case of atherosclerosis.

Garlic serves as an excellent detoxifier and blood purifier. It is known to boost the body's general

metabolism. It strengthens one's natural defences against allergens and it stimulates the liver,

nervous system and circulatory system too. Garlic emits ultra-violet rays known as “Gurwitch

Rays”, named after the scientist who first discovered them. These rays have the effect of

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stimulating cell growth and activity, while at the same time, rejuvenating the various functions of

the body. And as if that weren't enough, garlic also exhibits strong antibiotic, antibacterial and

antifungal properties too.

In a Russian study, garlic extract proved useful in treating colitis, gastritis and whooping cough.

Garlic has been used successfully in its various forms – as a natural food product, as an extract, as a

juice, and in supplemental, powdered form. In whatever form it takes, garlic delivers life-sustaining

and extending value.

Garlic is said to be one of the best natural sources or germanium. Germanium is the compound in

garlic that Japanese researchers isolated and identified as the most important factor in combating

cancer. If you're looking for empirical evidence of the power of garlic in combating cancer, all you

have to do is look at the Chinese and Koreans. Both nationalities traditionally consume the largest

amounts of garlic on average and both can boast some of the lowest cancer rates on the planet.

Could this be mere coincidence? I don't think so. Garlic is a not so secret, secret.

Need to wipe out a cold fast?

Try this on for size. Select a plump, fresh-looking garlic clove and peel. Trim the ends and then cut

the whole clove into two and pop both halves into your mouth. Don't bite down on the garlic or

chew it. Consider it almost like a lozenge. Just let it sit there and do its work. For best results, leave

the garlic in your mouth for up to two hours. I know it sounds like forever. But I can assure you

that if you can tolerate it, you will begin feeling better much faster than you would, had you not

taken the garlic.

Best-selling health book author, Dr. Andrew Weil claims that “the best home remedy I have found

for colds is to eat several cloves of raw garlic at the first onset of symptoms... cut it into chunks

and swallow it whole like pills... I recommend one or two cloves a day.” According to Dr. James

North of Brigham Young University in Utah, garlic can prevent colds and flu – if taken early

enough.

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That seems to be the key – you've got to nip that cold in the bud. Garlic is effective in killing the

human rhinovirus which causes the common cold.

Garlic has an amazingly strong detoxifying effect on the body. It helps to neutralize toxins in the

digestive track and other digestive system related organs, as well as the bloodstream. Garlic has a

beneficial effect on the kidneys and the nervous system too. Clearly, garlic is a wonder food with

both preventative and therapeutic qualities that are nothing short of astonishing.

Here is a partial list of conditions and symptoms (major and minor) that have been lessened,

reversed, or cured at least in part through the help of garlic:

parasitic diarrhea whooping cough tuberculosis

insomnia asthma emphysema

intestinal worms high blood pressure (hypertension) constipation

gastritis, intestinal putrefaction atherosclerosis athletes foot

pneumonia diabetes upset stomach

common cold hypoglycemia digestive disorders

As you can see, that's a rather large list of health problems that one small and inexpensive natural

product can help to alleviate – at least to some degree. Isn't it at least worth it to you to begin

taking in more garlic today – even if you're in relatively good shape?

Garlic helps to protect the body by also neutralizing toxins in

the air we breathe, water we drink and bathe in, the foods we

eat and the general environment that surrounds us. Not only

does garlic give great, health-inducing value, it also offers

solid protection against other effects that could inflict

significant harm on the delicate human body.

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According to one study, just a couple of those small white bulbs consumed weekly may deliver

enough potency to kill off cancer cells and tumours. Garlic may offer this protective benefit by

disrupting the metabolism of those cancer cells, so says registered dietician, Karen Collins, an

advisor to the American Institute for Cancer Research.

Some of the best-known compounds in garlic include the following five:

1. Allicin – Allicin is responsible for the antibacterial and anti-inflammatory effects garlic

provides.

2. Alliin – Alliin is the compound responsible for garlic's antibiotic properties.

3. Diallyldisulphide-Oxide – Diallyldisulphide-oxide is the compound that produces the lipid

and cholesterol-lowering result in the body.

4. Gurwitch Rays – Gurwitch rays account for the overall rejuvenating affect garlic provides to

the various functions of the body.

5. Selenium – Selenium is a powerful antioxidant found in garlic that normalizes blood

pressure, helps prevent infection and guards against blood platelet adhesion and clot

formations.

Although there are many more compounds in garlic (far too many to mention here) these fine

alone give garlic tremendous value and help make it one of the healthiest foods one could ever

consume. It's important to let garlic stand for about ten to fifteen minutes after peeling and

mincing and before you begin to cook with it. The reason for this is to allow the active form of the

protective phytochemical inside to develop and thereby deliver maximum health benefit value to

whatever dish you’re preparing.

There is a ton of ways to get more garlic into your diet. Think Italian food – that's the best place to

start, since most Italian food features fresh or roasted garlic as a primary ingredient. Think of

spaghetti sauce, Lasagna, pasta and bean dishes and of course, pizza. Sauté fresh garlic over low

in some olive oil and add some red pepper flakes and maybe a diced tomato or two. Mix with

pasta and top with fresh pasta and parmesan-regianno and you've got a wonderful dish with a

healthy dose of garlic. It's difficult to name a dominant Italian food that does not or could not

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include garlic as an ingredient. You can safely add garlic to many different sauces including

tomato, Alfredo, aurora (a mix of tomato and white sauce) sauce and more. Don't forget to add

lots of minced garlic to every fresh Ceasar salad.

Many soups benefit to a high degree with the addition of garlic, for example, vegetable, cream of

broccoli, cream of cauliflower, minestrone, bean, pasta fagioli, corn chowder, vegetable chowder,

Italian wedding soup, and several dozen more.

Bake with garlic by adding it to your fresh bread and roll mixes. Mix this nutritional powerhouse in

with stir-fries and vegetable blends. Add a few whole cloves to mashed potatoes. Before roasting

red peppers, cover them generously with finely-minced garlic and a few splashes of olive oil. You

could even make a delicious pizza from a base of olive oil and four of five fresh garlic cloves, finely-

minced.

The sky is the limit with garlic. But if you're doing meal preparation for others, start with just a

little garlic and then raise the bar over time. If you overload your kids with garlic in the beginning,

they'll quickly get turned off and won't even want it in the smallest amounts. Ease them into it so

they come to love this natural gift from the heavens and they will be more likely to continue to eat

and enjoy garlic on a regular basis.

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Conclusion Herbs and spices are no magic bullet and your mileage

may vary. But there is clear evidence that there are

plenty of advantages to using herbs and spices in both

their fresh and dried forms. Everyone responds

differently. You may see improvement in a specific

condition or in your overall wellbeing right away or you

might not. It's my belief that the more you engage in

healthy practices like using more of these and other herbs and spices in your meal preparation –

the more you will benefit from the life-enhancing properties many of them deliver.

Test results are not always conclusive and researchers continue to look for rock-solid links to

connect various natural foods – including herbs and spices and better health in individuals. Clearly

the greatest challenge with what could prove to be nature's cure for most everything is greed. To

make more breakthrough discoveries and to prove any claims beyond the shadow of doubt

requires sizable medical experiments with larger numbers of subjects involved. If funding was

readily available, this likely would not be a problem. But clinical tests and trials are a costly process.

Drug ventures are well-financed hugely-profitable drug companies.

Their focus is on developing chemical mixes that they can exclusively produce and control and

therefore, keep the massive profit wheel turning. But what we're discussing here – herbs and

spices are – are natural compounds. That means that no company could corner the market with an

exclusive product. Natural compounds are the same for everyone.

Therefore none of these giants wants to invest in a natural cure. It seems so much better for their

bottom line to create a chemical soup instead. The fact that it's completely unnatural to the

human body is never mentioned. Whoever said that the big food conglomerates and

pharmaceuticals were interested in helping their customers get healthier anyway?

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Your best bet has always been and will always be to take charge of your own health starting today.

Simply begin by adding more and more herbs and spices to your everyday meals. Dr. Wendy

Bazilian, author of The Superfoods RX Diet, recommends that we start using more herbs and

spices when preparing meals and when eating outside of the home too. Herbs and spices add

fabulous flavour and all kinds of nutritional value too – without the fat, salt and sugar too. So you

get to expand your palette and enjoy robust tastes without any downside like extra calories.

Try the suggestions here, but don't be afraid to try something new. That's how great dishes are

discovered. If you're still hesitant, look for a blended spice package that's available at health food

stores and supermarkets. Salt-free combination blends like Mrs. Dash and Spike make it easy to

start adding more spice to your foods in a way that tastes quite good.

Just be sure to check the label to make sure you're getting the salt-free

blend and that nothing else is added. My current bottle of Mrs. Dash

contains garlic, black pepper, parsley, celery seed, bay leaves,

marjoram, oregano, thyme, savory, cumin, cayenne pepper, rosemary,

and coriander... while my Spike blend contains garlic, celery, dill,

parsley, white pepper, turmeric, summer savory, coriander, marjoram,

oregano, thyme, tarragon, cumin, ginger, cayenne pepper, cloves,

rosemary, cinnamon and paprika. Using pre-blended spices like these

gives you a wide variety of herbs and spices, albeit in relatively small

quantities. It's a great way to expand you palette and kick up the

flavour of your meals.

Include herbs and spices at virtually every meal. There are no specific amounts required, so use

them freely and taste your food as you go. Because many of these foods have distinctive and

strong flavours, increase amounts incrementally. Start with a pinch and then ramp it up as you and

your family gets used to the taste. Eventually you'll want to generously flavour your meals with

healthy and natural herbs and spices instead of those unhealthy and fattening, prepackaged

sauces and condiments.

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According to registered dietician, Kate Geagan, author of Go Green, Get Lean, when you flavour

your foods the right way (with natural herbs and spices) it will help you to eliminate commonly

used dietary dangers like table salt, artificial flavourings, colors and other chemicals, plus fats and

sugars too.

You don't need a ton of dried herbs and spices to reap the benefits these healthy foods deliver. A

relatively small amount does the trick, says Dr. Heber. For example, one and a half teaspoons per

day of ground cinnamon provides plenty of punch from a food value perspective. If that sounds

like a lot for one person to take, Dr. Heber suggests breaking it up and spreading it out over the

day. Since breakfast and cinnamon go hand in hand, you'll want to get your day off to a good start

with a healthy helping of cinnamon on a bowl of oatmeal, for example.

Or you might choose to sprinkle a generous amount over pancakes or fresh toast. Later in the day,

you could core and slice an apple, or pit and slice a peach, then sprinkle ground cinnamon on top

for a luscious treat. Spreading your herb and spice consumption throughout the day helps you get

a larger dose of nature's gifts locked inside these often overlooked meal enhancers.

Start adding more spices and herbs to your meals and snacks and you will begin to reap the

genuine benefits these add-on enhancements provide. Every little bit helps and therefore, you

should not be shy about spicing it up. When dining out, make dinner selections that are loaded

with flavour-packed herbs and spices. Begin to change this one element of your diet in a general

way and you will be transforming ordinary or bland foods into meals that are rich, robust and

much more flavourful.

That's the best way to derive the maximum nutritional value from these natural gifts and reverse

aging too. With specific health issues, use herbs and spices that have been shown to help address

those issues in others.

Just remember this important point: every single time you spice-up your food and add flavour

from spices and fresh or dried herbs, you are increasing the nutrient quality of that dish – without

adding extra calories. This factor alone should be enough reason alone for most of us to start to

spice things up to a higher degree whenever we prepare our family's meals.

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For maximum health and wellness benefit, you will want to use up your herbs and spices when

they are at the peak of freshness. If you keep them around too long, they tend to lose their

potency as the compounds inside degrade over time.

For this reason, it's better to by small quantities and replace often, instead of stocking up on large,

bulk-packaged herbs and spices from retailers who sell in bulk. If you can find a spice merchant at

your farmer's market, that's probably a good source as those blends will likely be fresher than

those that have been relegated to a warehouse for months before appearing on store shelves.

Look for herbs and spices with “Best Before” dates and always store them in an airtight container,

away from heat, moisture and direct sunlight.

There are wonderful, life-supporting benefits to be had from using herbs and spices in any form,

along with other highly-nutritious foods. To address specific health issues, let this report serve as a

basic introduction and dig for more information that's pertinent to your situation. Don't be afraid

to talk to a naturopathic doctor, alternative therapist, or the knowledgeable expert at your local

health food store. All these people can be terrific sources of information that can help you f ind

exactly what it is that you're looking for.