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Dietary tip on spices

I need a dietary suggestion about reducing the intake of spices
(April 3, 2008)

Spices Intake Advice 

Some of the main commonly used spices used in food preparation or used for its medicinal value include cinnamon, cardamom, chilies, pepper, turmeric, ginger, cumin seeds, garlic, saffron, oregano, thyme, basil, saga and rosemary. Various spices when added in meals help to increase the palatability and appeal of that particular meal. Different types of spices have been used since ages to enhance the taste of any culinary preparation. Besides providing a variety of taste to any meal they also have other health benefits. For instance turmeric when used in any preparation, bedsides imparting a distinct natural yellow color also provides the antiseptic and anti inflammatory properties, improves digestion and enhances the immune function.


Ginger and garlic have versatile medicinal properties. Ginger helps to prevent morning sickness, nausea, vomiting, has anti-inflammatory properties which helps to reduce pain caused by inflammatory conditions like arthritis. The active component in garlic ‘allicin' helps to decrease the LDL cholesterol and provides protection form heart diseases.

Anything in excess would not prove beneficial to health which also stands true for spices. If you eat over spicy food which is also high in fats and oils on regular basis then it would surely tend to harm your healthy body. Any spice can be taken in moderation. However if you have certain medical condition like ulcer or gastritis then it would be wise to avoid spices and have soft bland food till you recover from the condition. 

Submitted by S M on April 3, 2008 at 02:13

 

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