This Week's Podcast: A Replay: The Spice of Life (and Occasional Irritation)
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Recent studies have found that among people with
allergies, about 2% have reactions to spices, with the most common causes being
onions and garlic.And as the holiday season is upon us (which means an
increased use of spices in Thanksgiving dishes, holiday drinks/cocktails, etc.),
there could be more cases of reactions over the next few weeks.
Rodale On-Line recently featured an article on allergies by editor,
Emily Main, and she joins us this week to talk about spices and common
reactions.
Some people get
herbs and spices confused. Herbs come from the leafy parts of plants. Spices
are from roots (ginger), seeds (fennel), fruits (juniper), flower buds
(cloves), bark like cinnamon and are often dried.
The chemical
compounds, mixes of elements, in spices that have strong taste often evolved
for other reasons than to spice up our tables. These are as protective
mechanisms to keep plants from being eaten by insects, and sometimes, perhaps
to fight off disease. The flavorful compounds that make these things attractive
to humans are the same things that repel predators any cause allergic
reactions. In some cases, however, animals other than humans are attracted to
these things for other evolutionary reasons.
Birds usually do not feel the heat
of hot peppers, and eat red fruits and disseminate the seeds.
Spices have
long been held in high regard. The words special and spice share a common root.
There have even been wars fought over taking control of Spice Islands. And some
of these very same flavorings might actually hold secret cures to what ails
you.
Capsaicin, the
ingredient in cayenne pepper that makes your mouth burn, also burns body fat.
In small amounts, hopefully tolerable, for example, one gram, it increases
energy and feelings of satiety. According to the McCormick Science Institute,
people who ate pepper-spiked soup ate less at a meal several hours later.
Scientists have
been studying the effects of spices on health for years. Curcumin, the
ingredient in turmeric, has an effect on mental wellbeing, mimicking the
effects of anti-depressants. Turmeric often found in the spice mix we know as
curry, may protect neurons from Parkinson’s according to Psychology Today
magazine. Studies show that it reduces cognitive impairment. Curcumin
ameliorates neuropathology; it improves abnormalities seen in Huntington’s
disease.
Saffron, the
stamens of a crocus flower, inhibits the accumulation of beta-amyloids possibly
helping to fight Alzheimer’s disease.
Even just the
smell of some herbs and spices has beneficial effects. Peppermint and cinnamon
can help you get through a test in school. They are wake-up calls to the brain.
A good tip for drivers on long trips or stuck in traffic; a stiff sniff of
peppermint could help you stay alert.
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