Herbs And Spices

Vinegar was discovered by chance mor ethan 10,000 year ago. It gets its name from the French, vin aigre–meaning “sour wine.” Vinegar is made when fresh, naturally sweet cider is fermented into an alcoholic beverage( hard cider). Then its fermented once again. The result is vingar. You could say that wine is to grapes what vinegar is to wine.

Vinegar can be made from any fruit, or from any material containing sugar that can be fermented to less than 18 percent ethyl alcohol(including such things as honey, maple syrup, beets potatoes, and coconut). when its made from apples, it called apple cider vinegar9about which there’s plenty to say in a moment). The united states food and drug adminstration(FDA) requires that any product called “vinegar” contain at least 4 percent acidity. This requirement ensures the minimum strength of the vinegar sold at the retail level. According to whole-foods expert and author Rebecca Wood, you shouldn’t use aluminmum, coppper, or cast-iron when cooking with vinegar, because that 4 to 6 percent acidity is corrosive. And if you want to retain the acid flavor of vinegar, stir it in after removing the dish from the heat.

So why is vinegar listed in the world’s healthiest foods? Simple. It’s a virtual infusion of healty minerals,vitamins and amino acids.In fact, unpasteurized vinegar can contain as many as fifty different nutrients, including those that come from the original “starting” material the vinegar is made from 9such as apples). But note well the term “unpasteurized.” Remember that pastereurization is basically a rpocess that subjects foods to tremendous amounts of heat. That has the “benefit” of destroying microorganisms, but it’s a dubious benefit when it also destroys the heat-sensitive vitamins and enzymes that made it a good food to begin with. To get the health benefits of vinegar, you should look on the label for key terms like “unpasterurized,” “unfiltered,’ ‘traditionally brewed,” “traditionally fermented,” or aged in wood.”

Real Organic Vinegar Beats common supermarket Vinegar

Tradiational fermented foods are among the healthiest on the planet, and vinegar is no exception. according to Dr. Patricia Bragg, whose company makes one of the best-known and respected apple cider vinegar you get at the supermarket is a food chemist’s invention made from coal tar, fermented,organic vinegar. Dostilled vinegar is no better.

Distilling turns the vinegar into steam and in the process destroys the natural malic and tartaric acids, which are important in fighting body toxins and inhibiting unfriendly bacteria. to get the health benefits of vinegar, get the real thing.

The best known of the vinegars in natural health circles is the kind made from apples. Apple cider vinegar is cheap and easy to use, and it really benefits our health in numerous ways.

Hippocrates, the father of medicine, thought of it as powerful elixir and a naturally occurring antibiotic and antiseptic that fights germs.Ancient Egyptians, Romans, and Greeks used it. And apple cider vunegar is mentioned in the Bible as an antiseptic and healing agent.Even Columbus had barrels of vinegar on his ships for the prvention of scurvy.Indeed, apple cider vinegar has been used for thousands of years, as both a health and a cleansing agent.

Basil

A medicinal herb as well as a sweet, pungent culinary seasoning, basil is native to India, but is now grown in temperate regions all over the world. Basil is one of the most familiar herbs because it is widely used in Italian cuisine,particularly in tomato-based dishes. but it also complements many other foods, including meat,poultry, salads and soups. This is fortunate becasue not only does basil enhance the flavor of foods, it also aids digestion. Indeed, this popular herb has a long history of medicinal use. In past centuries, the plant was accorded wide respect for its healing potential and was used to purify the mind, open the heart and even cure malaria.Today, herbalists recommended basil as an antispasmodic. it is therefore often used to treat intestinal problems,motion sickness, faltulence and nausea.It also relaxes bronchial spasms and is thus helpful for treating various respiratory illnesses.

Spices and herbs are a natural source of preventive health care

Historically, herbs and spices have been used for adding flavors and tastes to foods.They provide unique flavors and/or enhancing tastes to human diets. But most herbs and spices used in culinary purposes have a long list of pontential biological effects on human health. The very spices that make foods so delicious and appealing come from plants whose traditional use have included acting as mediconal remedies for preventing and/or treating human disease for many years.The phytochemicals isolated from plants have been a great resource for discovering a large proportion of commercially available medications for the treatment of a wide range of human diseases, such as pulmonary diseases,cardiovascular diseases, diabetes,obesity,and cancers Spices and herbs are natural means of preventive health care;just consider the health effects on human diseases that could be accomplished through daily diets rich in their medicinal phytochemicals. spices are great way to get a virtual phytopharmacy into our kitchens.

Statistics reveal that over 80 million Americans suffer from at least one form of cardiovascular disease. What with the oftentimes excessive intake of protein-rich and fatty food items that is seldom complemented by regular exercise, it is not surprising to find more and more people inflicted with high cholesterol levels and perhaps taking medication to lower blood pressure.

So how does the body acquire high levels of cholesterol? When an excessive concentration of Low Density Lipoprotein (LDL) also known as the bad cholesterol, runs in the blood stream; this triggers the build up of plaque over artery walls that slowly impairs the transport mechanism of blood supply to the heart. A hefty build-up of lipoprotein particles would surely promote a swelling in the arteries and this sets the onslaught of increasing cholesterol readings, high blood pressure, as well as a host of cardiovascular diseases.

For these cardiovascular conditions, it is typical for physicians to prescribe a medication of cholesterol-lowering drugs while recommending changes over the patients diet, apart from the upkeep of regular cardiovascular exercise. While pharmaceutical drug treatment is commonplace among physicians, did you know that the same diseases could likewise be treated by way of organic substances, such as flax seed derived from the flax plant?

A daily dose of natural flax seed will surely aid in the objective of reducing cholesterol levels. Flax seed oil contains a rich volume of Omega 3, an unsaturated fatty acid, that is known to promote a corrective action over the ailing functions of the circulatory system to help prevent or treat mild forms of cardiovascular ailments and even the more severe coronary heart disease.

You will definitely obtain remarkable benefits should you consider flax seed treatment to lower cholesterol levels or perhaps cure an existing cardiovascular ailment. First of all, any form of natural treatment is free from the side effects pertinent to conventional drug medication. And while a good number of people can attest to the potency of flax seed to considerably reduce cholesterol to healthy levels, it is also very easy to obtain and convenient to prepare.

Nowadays, you can order flax seed with retail outlets over the internet and have them shipped to your doorstep. Moreover, you need not grind flax seed yourself because cold-milled packs are available for purchase. Sprinkle milled flax seed over favorite meals or beverages and notice soon enough how a regular dose would help fight off cardiovascular ailments while keeping you healthy and fit.

Bruce Maul is a partner in Goldf Flax Seed, Inc. which provides only top quality Flax Seed and Health related products. Learn more about Flax Seed by visiting http://www.goldflaxseed.com

Article Source: http://EzineArticles.com/?expert=Bruce_Maul

How cholesterol becomes dangerous:

Cholesterol isn’t the enemy that most of us think it is. Your body actually needs it for all kinds of crucial functions.
Cholesterol doesn’t become dangerous until it is oxidised by free radicals. Once oxidised, it becomes solid and can lodge in your arteries, cutting off the blood going to your heart or brain.
Now you can stop the oxidising of your cholesterol by taking the three important supplements. These nutrients work by neutralising free-radical molecules. Reversing your risk and preventing heart attack and stroke could be just this simple. Cost just cents per day,too.

Dissolves Cholesterol like Artery Detergent:

Scientists have discovered that a substance ( called phosphatidycholine) has been shown to liguify cholesterol in your blood-stream so it can’t solidify in your arteries. It works the same way dish washing soap dissolves cooking grease.
Recently, researchers discovered that it is abundant in a common nutritional supplement. Just sprinkle a little of it on your breakfast cereal, salads, or meals. Or toss some in a blender with fruits and fat-free yogurt. Cost cents -work just like expensive medicine!

CHIVES
Allium schoenoprasum

A part of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses. In the middle ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today, we know that chives and chive flowers are high in vitamin C, folic acid and potassium. Therefore, they should be routinely added to recipes to help restore vital nutrients lost in cooking. This herb’s tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. Chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease. In addition, the herb may increase the body’s ability to digest fat.

Therapeutic Effect
The medicinal properties of chives are as varied as their uses in the kitchen. Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce flatulence and prevent bad breath. Combine with a low-salt diet, they help lower high pressure. Plus, they have a mild diuretic effect, as well as some antibacterial properties.

Components
Chives are valued for their many essential minerals, including cardiac-friendly potassium, bone-strengthening calcium and blood-building iron. And unlike most other members of the onion family, chives are high in folic acid ( a B vitamin), vitamin A and vitamin C. In fact, just 3 1/2 oz of chives supplies enough vitamin C to meet your daily requirement of 60mg.

Extra tip
If you like the oniony flavor of chives, make your own chive salt to add zip to all sorts of dishes. First, add some chives to some salt. Then bake the mixture in the oven to dry the leaves and blend the flavors. Store in an airtight jar.

Kitchen Hints

• Cut chives just before you are ready to use them to preserve their vitamins, aroma and flavor. Chives are delicate; to prevent the loss of essential oils, snip them with kitchen shears rather than with kitchen shears rather than chopping or grinding them.
• Don’t heat chives or they will lose their valuable vitamin C as well as their digestive properties.
• Grow chives at home in a pot on the windowsill. Wait until the plant reaches about 6 inches in height before cutting. Harvest the chive leaves frequently to prevent blooming unless you specifically want to use the flowers.Once the plant blooms, the leaves become much less flavorful.
• Freeze chives for future use. Frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, then place them in an ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer.

• Cholesterol Reduction scientific research shows that chives stimulate the body’s digestion of fat. Eaten regularly, chives may help lower blood cholesterol levels.
• The high vitamin C content can help prevent colds. They also speed recovery if a cold develops by helping the body to expel mucus; the sulfurous compounds in chives are natural expectorants.

A part of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses. In the middle ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today, we know that chives and chive flowers are high in vitamin C, folic acid and potassium. Therefore, they should be routinely added to recipes to help restore vital nutrients lost in cooking. This herb’s tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. Chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease. In addition, the herb may increase the body’s ability to digest fat.

Therapeutic Effect
The medicinal properties of chives are as varied as their uses in the kitchen. Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce flatulence and prevent bad breath. Combine with a low-salt diet, they help lower high pressure. Plus, they have a mild diuretic effect, as well as some antibacterial properties.

Components
Chives are valued for their many essential minerals, including cardiac-friendly potassium, bone-strengthening calcium and blood-building iron. And unlike most other members of the onion family, chives are high in folic acid ( a B vitamin), vitamin A and vitamin C. In fact, just 3 1/2 oz of chives supplies enough vitamin C to meet your daily requirement of 60mg.

Extra tip
If you like the oniony flavor of chives, make your own chive salt to add zip to all sorts of dishes. First, add some chives to some salt. Then bake the mixture in the oven to dry the leaves and blend the flavors. Store in an airtight jar.

Kitchen Hints

• Cut chives just before you are ready to use them to preserve their vitamins, aroma and flavor. Chives are delicate; to prevent the loss of essential oils, snip them with kitchen shears rather than with kitchen shears rather than chopping or grinding them.
• Don’t heat chives or they will lose their valuable vitamin C as well as their digestive properties.
• Grow chives at home in a pot on the windowsill. Wait until the plant reaches about 6 inches in height before cutting. Harvest the chive leaves frequently to prevent blooming unless you specifically want to use the flowers.Once the plant blooms, the leaves become much less flavorful.
• Freeze chives for future use. Frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, then place them in an ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer.

• Cholesterol Reduction scientific research shows that chives stimulate the body’s digestion of fat. Eaten regularly, chives may help lower blood cholesterol levels.
• The high vitamin C content can help prevent colds. They also speed recovery if a cold develops by helping the body to expel mucus; the sulfurous compounds in chives are natural expectorants.
• Plants and spices are lierally teeming with health-giving phytochemicals that act and interact in a myriad of mysteries ways, and scientists will properly still be decoding their health secrets decades after everyone reading this book is gone. I think the best take-home point is to use as many of them as possible, use them often,and use them in every combination you can think of.