7 herbs and super powerful spices that improve the taste of food and heal

7 herbs and super powerful spices that improve the taste of food and heal
Many plants and super powerful spices will improve the taste of dishes, but also help you reduce cholesterol, lower blood glucose levels, prevent the onset of heart disease, keep diabetes under control and strengthen immunity.

Turmeric- facilitates the fight against diabetes in addition to improving the taste and color of food. Turmeric belongs to the ginger plant family and is already widely used in the linary industry. The basic ingredient of turmeric is curcumin (which helps to make better use of glucose in muscle cells for energy purposes). Turmeric increases insulin sensitivity and lowers the degree of insulin resistance. It stimulates the function of the pancreas and increases the secretion of insulin (which enables a more stable level of glucose in the blood). Add turmeric to tea, drink a glass of hot water with turmeric. Add to vegetable and meat soups and stews.
Fennel– in India it is used after meals to freshen the breath. Fennel seeds can also be useful in controlling diabetes. Free radicals disrupt the function of the pancreas in the production of insulin. Such oxidative stress in the body causes hyperglycemia and increases the risk of diabetic complications. Fennel seeds contain various phytomaterials and antioxidants (which deactivate free radicals and reduce oxidative stress). Chew fennel seeds occasionally, add seeds to soups and stews and salads, add to tea and drink water in which you kept fennel seeds.
Oregano – sprinkling dried oregano leaves over a non-starchy vegetable salad can double its antioxidant properties – say experts from Australia. Antioxidants prevent the oxidation of bad cholesterol (low-density lipoprotein or LDL), that is, it prevents it from passing into a state where it becomes harmful and where it most easily sticks to the artery walls. Oregano is a popular Mediterranean herb that goes well with roasts, add to dressings and salads or to grilled fish.
Cinnamon – cinnamon is recommended to all people who have diabetes – to always have this spice in the kitchen, in a bag, in a backpack (during trips and excursions, etc.). this aromatic spice increases the effect of insulin and accelerates the breakdown of glucose from food with the aim of creating energy (less amounts of glucose reach the bloodstream). These effects are useful in preventing a sudden rise in blood sugar levels. daily intake of a spoonful of cinnamon is extremely useful for good glycoregulation. Add cinnamon to coffee, oatmeal or cereal, or a glass of smoothie.
Basil. Research has shown that adding dried basil leaves to food improves insulin secretion in people with type 2 diabetes. Add fresh or dried basil leaves to Italian dishes because it goes well with tomatoes, use them when making pesto sauce, for toppings and pasta dishes, add to soups, puff pastry , homemade salad dressing. Culinaries recommend basil in dishes with potatoes, corn, cauliflower and eggplant.
Curry – fresh leaves of the curry plant are silver-green in color. They contain substances that slow down the process of converting starch from food into glucose. These substances control the amount of glucose that enters the bloodstream. Flavonoids and antioxidants from fresh curry leaves increase insulin activity. The substances mentioned reduce oxidative stress in the pancreas and protect pancreatic cells from death and damage. Chew 7 to 8 fresh curry leaves daily, add leaves to soups and stews, add curry powder or whole leaves to any wholemeal dough and yogurt. http://www.malwattevalley.com
Ginger’s root plant has an anti-inflammatory and antioxidant effect (which is why it can delay the onset of diabetic complications). The active ingredient is gingerol – it facilitates glycoregulation (making glucose better used in the muscles). It reduces insulin resistance and breakdown of glucose reserves in the body. Some studies show that ginger is extremely effective in reducing the amount of glucose in the blood during the fasting period. Chew small leaves or small pieces of ginger. Add powdered ginger or some fresh root to tea, make your own version of ginger and lemon tea, add to soups and stews and stewed vegetables. Add ginger to warm milk to get a delicious and healing winter drink. http://www.ethikel.com