Make Every Meal Fit for Royalty

There is a reason that fortunes were made and wars were fought throughout history over spice routes and salt deposits. We in modern countries have an abundance of spices and seasonings to suit our every whim. But are we taking best advantage of them?

“Because herbs and spices have a very low calorie content and are relatively inexpensive, they’re a great way to get a lot of antioxidant and anti-inflammatory power into your diet,” said study co-author James Hargrove, associate professor of foods and nutrition in the UGA College of Family and Consumer Sciences....

...The researchers found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit the formation of AGE compounds. Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, blueberries – which are widely touted for their antioxidant capabilities – contain roughly five percent phenol by dry weight.

Study co-author Diane Hartle, associate professor in the UGA College of Pharmacy, said various phenols are absorbed differently by the body and have different mechanisms of action, so it’s likely that a variety of spices will provide maximum benefit.

“If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the caloric content,” she said.

She added that controlling blood sugar and the formation of AGE compounds can also decrease the risk of cardiovascular damage associated with diabetes and aging. She explained that high blood sugar accelerates heart disease partly because AGE compounds form in the blood and in the walls of blood vessels. The AGE compounds aggravate atherosclerosis, which produces cholesterol plaques. _PO

While you are adding healthy spices to your foods, you can also gain significant benefit by substituting potassium salts for sodium salt in routine food seasoning. The taste is quite similar to table salt, and persons of all ages and states of health (except kidney failure with high serum potassium) can safely take extra potassium.

Throughout most of human history, only a few lucky persons were able to enjoy most of the spices, beverages, and foods that are available to even the poorest person in the modern world. We are living in an epicurean age. Are we to blame if eating and drinking well can also be good for us?