Spices don’t just make your food taste great, there is also a great deal of research about the therapeutic and disease fighting effects of herbs and spices when used in your diet. In this post, I want to share some of my ‘must have’s’ in your cupboard and share with you how to Fight Disease with Spices!
There is a lot of scientific and documented research available that helped compile this list for you. These are also a combination of spices and herbs that we use at Ki’s Kitchen – and what’s important to note is these are not medical cure’s, so to speak – but when fighting diseases like cancer, why not exhaust every suggestion possible – especially with things found in your own kitchen cupboards.
How You Can Fight Disease with Spices Starting Today
You might be surprised that it’s likely you have heard of these spices, and perhaps weren’t sure just how beneficial they were. Similar to when we posted about Turmeric a couple weeks ago (article found here), the response was that of a lot of surprise, and likely an increase in Turmeric sales shortly thereafter! These aren’t new wave ideas, in fact, they have been used for centuries in a variety of different cultural kitchens, and I want to extend the availability to you.
Through Ki’s Kitchen’s cooking, and through education.
Ki’s Kitchen Top 4 Spices for Fighting Disease
- Cinnamon – Distributed mainly in India, Egypt, China, Srilanka and Australia. Cinnamon leaves and bark, are used extensively as spices in food and drink. Cinnamon has been classified as an herbal drug that possesses great antioxidant and antimicrobial potential. In addition, it has been found to reduce triglycerides, bad cholesterol, and sugar in the blood, thus helping those with high cholesterol, diabetes, and heart disease. Another fact about cinnamon is its anti-inflammatory properties, which as we know, can be a huge problem for a lot of people. Suggested Use: a half teaspoon daily will not only assist in managing Type 2 Diabetes, but among other cardiovascular diseases. Consider including in a cup of hot water, or on roasted vegetables. This simple addition can have you fight disease with spices in no time!
- Ginger – Known as a tonic, and a stimulant. Ginger has been used to reduce fevers and cleanse the body of toxins. It is more commonly used to aid in digestion and an excellent detoxifier and alkalizer which we know diseases like cancer, cannot thrive in an alkalized body. Ginger can be used to ease nausea, sea or motion sickness, cramping and morning sickness in pregnant women. Lastly, (as far as this section goes, but not to suggest the limits ginger has of course), is ginger improves the absorption and assimilation of essential nutrients in the body. Suggested Use: Break off a knob of fresh ginger, boil with water, then add a squeeze of lemon when the water is cool enough to drink. Add honey if you choose.
- Cloves – The health benefits of cloves can be attributed to their antioxidant, anti-fungal, antibacterial, aphrodisiac, antiviral, antiseptic, anti-inflammatory and analgesic properties. And wait, there’s more! Cloves can also assist in stabilizing blood sugars, help relieve constipation, and indigestion. It’s a fabulous addition to ones everyday diet. Cloves also possess cancer fighting properties. Suggested Use: Pierce an onion with whole cloves and add to soups, broths or poaching liquids. Because of its, what can be described as potent flavour, this is a great and subtle way to include cloves in your diet and have you fight disease with spices.
- Cardamon – Commonly used in Indian cuisine, but has some substantial benefits; treatment for mouth ulcers, digestive problems, and even depression. I would like to go as far as calling it, ‘the queen of spices‘. This spices takes the ‘fight disease with spices’ to a whole other level. Here are a number of benefits it possess to combat things like; digestion, detoxify, cancer, diuretic, cold and flu, oral health, blood pressure, blood clots, pathogens, anti-inflammatory and interestingly enough an aphrodisiac. It’s a delicious spice even on its own, but with these aded benefits it’s well worth experimenting more with it I think you would agree. Suggested Use: Cardamom-Stewed Chickpea and Tomato Ragout is a great vegetarian side dish, and super easy!
On a last note as far as Ki’s Kitchen must have’s go – we can forget garlic! It is essential for healthy heart, reduces blood pressure, cancer fighter and anti-inflammatory. Garlic is also beneficial to those looking to boost metabolism. It’s a pretty versatile ingredient and can be used in a variety of ways, as whole cloves, crushed or chopped in your favourite dishes or boiled in water.
Raw garlic is also, a proven natural antibiotic and, while far less strong than modern antibiotics, can still kill some strains of bacteria that have become immune or resistant to modern antibiotics.
Hope you don’t mind a short story before you go!
I may have mentioned this before, but if not, I wanted to let you know that since my husband and I have been following an anti-inflammatory diet, we have not been sick with the flu or even a cold for 2 years now.
Typically, ever since high school I traditionally got sick at least 3 times in the winter, in addition to other times throughout the year.
Our food is rich in anti-inflammatory herbs and spices, courtesy of Ki’s Mama’s Fresh Green Seasoning, which goes into everything made in Ki’s Kitchen.
The other day we went to a party where there were a lot of people. When I woke up the next morning I felt the cold symptoms coming on, itchy throat, eyes burning, ears hurting, the regular symptoms I go through when a cold is developing. I immediately boiled a big pot of tea made up of – water, turmeric, fresh ginger, cloves, cinnamon, cardamom, and fresh tulsi.
I drank cup after cup for hours that day. Next day, and since then, no symptoms.
Spices are a great way to breathe new life into your food, so use them widely in your drinks and meals.
Choose spices that will bring the most benefit to your body to help fight off diseases.