Spices that heal

In his book, “The Healing Spices,” Dr. Bharat Aggarwal explains the therapeutic use of culinary spices:

Bay Leaf. More commonly known as laurel leaf, it contains powerful antioxidants that prevent disease (due to an oil called cineole), lower blood sugar and bad cholesterol (LDL), and fight cancer, arthritis, ulcers and bacterial infections. You can also serve it as tea.

Cinnamon. According to the World Health Organization (WHO), 346 million people worldwide have diabetes. While lifestyle changes are the most important aspects of preventing and reversing the disease, studies show that cinnamon has also been found to help decrease LDL cholesterol, stop spikes in blood sugar after a meal, aid wound healing, and fight bacteria and fungi.

Fragrance

Black Pepper. Bharat describes it as the King of Spices. It’s rich in piperine, which boosts the digestive system, helps prevent cancer, eases arthritis, improves brain function, prevents heart disease, protects hearing, and reverses vitiligo! Add pepper to liquids and sauces last to retain its fragrance and flavor.

Coconut. Its dried shredded meat is referred to as “coconut spice.” Coconuts have a high content of medium-chain triglyceride (MCT) which, when ingested, goes to the liver as it burns calories. It’s also antibacterial, antifungal and, thanks to cancer-fighting antioxidants called catechins, also reduces chances of developing colon cancer.

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