Contents 
  • ·         1 Cinnamon and its efficiency for lowering blood sugar levels
  • ·         2 garlic and anti-inflammatory
  • ·         3 ginger, ginger
  • ·         4 onions and its ability to lower blood pressure
  • ·        5 Turmeric 
  • ·         6 red peppers
  • ·         7 rosemary
  • ·        8  Coriander
  • ·         9 cloves
  • ·         10 thyme

 

 Cinnamon and its efficiency to reduce blood sugar levels









Cinnamon is a powerful healing herb and spice that deserves a more widespread use in the kitchen, as restricting its use to non-nutritious pancakes and in small quantities does not give the desired benefit of cinnamon. Not only does it help lower blood sugar by supporting the function of insulin sensitivity, but cinnamon contains powerful antioxidants. In fact, scientists at the National Institutes of Health have made cinnamon high on their list of healing herbs and spices rich in antioxidant levels in the blood (other noteworthy spices include clove, dried oregano, rosemary, thyme, and turmeric).

How to add more cinnamon to your diet?


Sprinkle cinnamon over oatmeal and add it to tea, hot apple juice, or yogurt. Try mixing it with almond butter and have a few teaspoons with an apple or banana. To get the medicinal benefits of cinnamon, you must consume to 1 teaspoon of cinnamon daily.


Garlic and anti-inflammatory



Garlic is a powerful anti-inflammatory and antimicrobial agent, a belief with a long history in folk medicine. About 2,500 years ago, Hippocrates recommended the use of garlic to treat wounds, infections, leprosy, cancer and digestive disorders. Later, in the twentieth century, garlic gained its reputation as "the Russian penicillin", because Russian military doctors often used garlic successfully to control infections and digestive disorders during World War I and II.


Today, cardiologists often recommend garlic to boost cardiovascular health. Garlic is one of the healthiest herbs in the world, a powerful antioxidant and blood thinner. Typically recommended as a cholesterol-lowering agent, it has been shown to reduce triglycerides - the fats in the blood that are closely related to heart disease. Garlic can reduce blood pressure as effectively as it does in some medicines (as shown in studies where subjects are supplemented with daily doses ranging from 600-900 mg over a period of 3-6 months).


Garlic also helps protect against cancer, especially those in the stomach, colon and ovaries, and can flush out the "Borrelia" bacteria responsible for Lyme disease. Eating garlic is also a great way to get more sulfur in our diets. The important and hugely important mineral sulfur helps us build muscle and connective tissue, contains important enzymes for countless chemical reactions and shields us against toxicity and oxidative stress.


According to the wisdom of Italian chefs, "There is not enough garlic in a plate." Eating fresh garlic is a great way to reap the health benefits of garlic, by chopping or crushing raw garlic, to obtain a substance into allicin, the medicinal substance that garlic contains. If the smell of garlic is more pungent than you can tolerate, try taking 500-1,000 mg per day of an odorless garlic supplement.


Ginger, ginger


Like garlic, ginger is also a natural blood thinner, one of the most important blood-thinning foods, and it is a powerful anti-inflammatory agent, and is often referred to as "smart man aspirin." Ginger is also commonly used as an aid for digestion, and is especially useful for treating nausea, especially if it is due to motion sickness or medications such as codeine or morphine.


You can get your daily ginger dose in a few ways. Peel and plate or chop ginger root and add it to sauces, stir-fries, soups, or even fruit and vegetable juices. You can also make ginger tea from the roots and drink it hot or cold. You can also add ginger, honey and lemon. If you do not have time to prepare your own ginger meals and drinks, you can take ready-made ginger tablets.


And since garlic and ginger work to fluctuate blood viscosity (blood thinners) like aspirin, patients who are taking blood thinning medications such as Coumadin (warfarin) should consult with their doctors about how to consume these herbs and their contradiction with blood thinning treatments.


Onions and its ability to lower blood pressure



Onions and garlic belong to the same family of vegetables called (allium) and because of this connection they both promote similar health benefits. Eating onions reduces unhealthy fats in the blood, prevents clot formation and lowers blood pressure. Among the strongest healthy herbs and spices, transparent slices of onion can also help lower blood sugar - even at the same rate as popular diabetes medications.


One of the reasons that onions are such a healthy herb is that they contain two important flavonoids that act as antioxidants: sulfur and quercetin. Studies have shown that quercetin supplementation significantly reduces blood pressure in patients with high blood pressure (who took 730 mg of quercetin daily for one month). Researchers also suggest that quercetin may help people whose blood pressure is affected by salt intake.


To achieve the maximum health benefits of onions, they are best consumed raw, and perhaps on sandwiches or in salads and salsa. If the onion tastes stinging for you, add onions to meals cooked using low-heat techniques (which will preserve quercetin's integrity). Cook them in soups, or cook in olive oil over low heat until soft and add them to sauces and main or side dishes.


Turmeric



Turmeric, the spice that gives yellow curry powder its distinctive color, contains a compound called curcumin, which has powerful healing power. Some researchers believe that the predominance of curry in the Indian diet explains why there is so little arthritis or Alzheimer's disease, compared to the United States. Curcumin has a long history as an anti-inflammatory agent in Chinese and Indian medicine, and has proven itself in numerous clinical studies.


As a powerful antioxidant and anti-inflammatory compound, curcumin helps prevent cancer and promotes cardiovascular health. Not only does curcumin help support healthy blood pressure and prevent blood clots, but it can raise HDL cholesterol levels by nearly 30 percent. Additionally, researchers in Japan found that curcumin helps prevent cardiac enlargement (expansion of the heart's chambers) associated with heart failure. Obviously, this is another type of healthy herb and spice that you want to consume in your food.


Make food with as much turmeric or curry as you can, and when the opportunity arises, order yellow curries when dining out. Try adding it to a cup of hot organic milk sweetened with a teaspoon of honey every night before bed. As a dietary supplement, you can take 250 - 500 mg curcumin daily.

Red pepper


Widely used to give meals some extra flavor and flavor, paprika has also been used as an herbal medicine. This healthy plant can help relieve stomach pain and gas. It can be mixed with water and then gargle with it to help fight sore throats. Rubbing it on the skin can also relieve joint pain and muscle pain, as the main medicinal compound in red pepper is capsaicin, which is the main ingredient in various creams and prescriptions that relieve muscle and joint pain.


Capsaicin has a thermogenic effect when applied to the skin, which increases local blood circulation and increases body temperature. Also, capsaicin has the ability to dilate blood vessels, as well as the ability to fight oxidation and prevent blood clots. Depleting capsaicin can lead to cardiovascular benefits. Capsaicin may also help burn calories and lose weight.


Warning: It is important not to over-eat red pepper, as too much of this healthy herb may damage DNA. Try to limit your intake of hot peppers to once a week. If you are taking it as a dietary supplement, take 2,000 to 4,000 IU every other day.


Rosemary

Rosemary has a lot of cancer-protective properties, especially when added to meats cooked at high temperatures. Using high heat to fry or roast meat can form strong carcinogens called heterocyclic amines. Rosemary is rich in carnous and rosmarinic acids, and rosemary can help prevent the creation of heterocyclic amines during the cooking process, and it can help prevent breast and colon cancers.


Rosemary appears to stop tumor progression by preventing carcinogens in the body from merging with DNA. It has also been shown to stimulate the body's production of enzymes that protect against cancer cells. Sample meats and poultry with chopped rosemary, fresh before cooking, or add this healthy herb to salads and sauces.


coriander



Coriander is available in two forms, leaves and seeds, and both forms of this plant are usually found in Chinese, Mexican and Indian foods.


Coriander is high in beta-carotene, which is a healthy herb that can help reduce the risk of cardiovascular events and prostate cancer, and increase the body's immunity to colds and flu. Coriander works as a powerful detoxifying agent, and coriander is also used to help remove mercury from the body. As such, it is particularly beneficial for diabetics, who produce highly toxic metabolites due to impaired metabolism in diabetics.


Cloves



The nutrients found in 100 g of cloves include 65g of carbohydrates, 6g of protein, 13g of total fat, 2g of sugars, 274 calories of energy and 33g of dietary fiber. Minerals in cloves include calcium, iron, magnesium, phosphorous, potassium, sodium and zinc. The vitamins in cloves include vitamin C, thiamin, riboflavin, niacin, folate, vitamin B6, vitamin B12, vitamin A, vitamin E, vitamin D, and vitamin K.


Cloves improve digestion by stimulating the secretion of digestive enzymes. It is also good for reducing flatulence, stomach irritation, indigestion and nausea. Cloves can be prepared roasted or crushed, and taken with honey to relieve digestive disorders.


Cloves have been used in many traditional remedies for a number of diseases. One of these diseases is diabetes. In patients with diabetes, the amount of insulin that the body produces is not enough or the insulin is not produced at all. Studies have revealed that cloves stimulate the secretion of insulin in some ways and help control blood sugar levels.


Cloves strengthen the heart muscle, as it contains certain types of antioxidants that are needed by the heart muscle, so it strengthens the heart and protects it from diseases, and if a heart patient consumes cloves, the risk of complications resulting from heart disease becomes less. Drinking boiled cloves or adding it to various foods helps prevent high cholesterol, and it also protects against hardening or narrowing and blockage of the heart arteries resulting from the accumulation of cholesterol and fats inside them. Cloves help reduce high blood pressure if drunk after it is boiled. Increase the expansion of the arteries and blood vessels, and thus the blood pressure gradually decreases to become moderate and normal

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Cloves can be added to different foods, in addition to its benefits, it adds a good taste to food, and the best and best way is to put cloves in boiling water, and drink this drink without being sweetened, especially for diabetics, and honey can be added to it if not the patient He suffers from high blood sugar, and cloves can also be added to some other drinks such as tea, for example.


Thyme



Thyme leaf is one of the richest sources of potassium, iron, magnesium, calcium, manganese and selenium, this herb is also a rich source of vital vitamins such as B-complex vitamins, beta-carotene, vitamin C, vitamin A, vitamin K, vitamin E and folic acid.


Thyme contains antioxidants as well as anti-inflammatory substances, and it is used effectively in treating problems of pulmonary and bronchitis, as well as in treating acne if the product is used topically. And because it contains antioxidants, it is useful in preventing heart disease and atherosclerosis, as it reduces the deposition of fatty substances inside the arteries of the heart and thus protects against heart attacks.


The veins of flowering thyme and its leaves are boiled with water and drink (like tea), by eating boiled thyme herb at a ratio of half a spoonful for each cup of hot boiling water with a spoonful of honey, and the patient consumes one to three cups of thyme tea per day for several days .

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