Of ACV and POD

Where to begin, well…first, this is not an article about that band from the 90′s, it’s about Perioral Dermatitis (POD) and the homemade remedy that finally worked, Apple Cider Vinegar (ACV). Next, you may find yourself asking, “What is Perioral Dermatits“? Well, to summarize, dermatologists don’t know exactly what causes it, although they do have a few theories. They do know that it occurs mostly in adult women, looks like acne, but acts more like eczema, and is linked to steroids. (no, I haven’t been juicing, they mean corticosteroids, ie. prednisone and other prescription medications). Where it gets tricky, it that many Dermatologists indicate that it isn’t serious, its akin to acne and it’s just us women being oversensitive and vain. I can tell you however, that it hurts! It burns, it itches, it stings, it hurts. I found it to be so disruptive to my personal and work life that I started to look for my own cure. It’s notoriously difficult to treat, but hat’s just because Dermatologists can’t agree on what it is, or how to treat it. I’ve heard everything from stop using fluoride toothpaste, to take oral antibiotics for a few months. They did all agree that I must immediately stop using any creams, lotions, face wash or makeup.  That’s right, just at the time when my face was covered all around my nose, mouth and chin, with painful, inflamed red bumps that were itchy, flaky shiny and generally awful looking, my Dermatologist basically said, just stop acting like a girl and being so sensitive. In my day job, I actually have to go out into public and talk to people. Most of my friends sympathized, but strangers stared at my face with mild disgust and concern. It wasn’t just uncomfortable, but it affected by ability to be effective at my job because people were freaked out.  I did find out that during an abdominal surgery that I had in October of 2009, I had an allergic reaction to the paper tape that they used to cover my eyes. (Yes, I know that it’s completely ridiculous that I’m allergic to paper tape, but none of my friends were really all surprised. They just sort of rolled their eyes and said, of course you are….). Anyway, my eyes swelled so large while I was under anesthesia that they gave me prednisone, yep they gave me steroids. Apparently, this was enough to get the perioral dermatitis ball rolling unfortunately. What started with a few small red bumps on my chin, that looked like any other pimple, began to ooze, itch and spread. Egads! Within a month or two my face was raw, red, angry and I was miserable. I used hydrocortizone cream, which made it temporarily better and helped to quell the itching, but then it came back x3! I kept covering it with lotion and cream to try to keep the flaking, itching and dry skin from looking so creepy, but it didn’t improve. Finally, after talking with a dermatologist and realizing that they have not a lot of information, but recommend tossing you on oral antibiotics for a few months anyway, (oh and by the way, it could come back at any time once you stop the antibiotics) I started doing some research… it’s very similar to seborrhoeic dermatitis, which I have in two small patches on my scalp. I learned that it is suspected that it is caused by a yeast that normally grows on your skin, but in some people can get out of control and the toxins that it releases cause irritation. Sounds reasonable, right? Especially in someone like me who is over the top allergic to everything and has incredibly sensitive skin. I thought, what could help re-balance my skin and kill yeast and increase the healthy bacteria that are supposed to be taking care of this stuff? Well, I came up with probiotics and apple cider vinegar. I already eat probiotics (greek yogurt, kombucha, good belly, etc) so I just bumped up my intake a notch to help get things in order. I then, started thinking about how I could kill off the yeast and get rid of the awful dermatitis. I decided to reduce my face washing and stick to only the most mild natural products to stop any further irritation. I used an astringent made with chamomile and cucumber to cool and help relieve the itch. (I never stopped wearing my make-up, btw…that will never happen). I did cut down on my make-up products to include just mineral powder foundation and blush and mascara. I stopped wearing lipstick, gloss and chapstick. Finally, I mixed up a batch of apple cider vinegar, diluted with a bit of water. I started using the ACV as an astringent 2x a day. I noticed immediately that it burned anywhere that the dermatitis was on my face, but caused no discomfort on the normal skin. I did try to skip wearing make up on the weekends and started swiping my face with the ACV 3x a day. After about a week I noted immediate improvement. In two weeks it was barely noticeable. After a month my skin was clear again. As my face healed the ACV burned less and less. (the weeping did increase for the first week, but improved as my skin cleared). I stopped the ACV and it did come back, so I continued using the ACV once a day. After two months my skin remained clear and I began to taper down the ACV to every other day. After 3 months I decreased it to 2x a week. I now wipe my face using the ACV once a week or so, but the POD hasn’t returned and my skin is great. I still get an occasional pimple once in a blue moon, but no clogged pores, and no POD. ACV astringent is inexpensive and all natural and make a great astringent. My only complaint, is that when used in the strength that I have been using it your face does often smell like boardwalk fries, which can be occasionally unpleasant. I notice it most often if I’ve been sweating, usually during and after a workout. However, it absolutely cleared by POD and cost only pennies and had no ill effects on my body or skin, which I can’t say the same about using oral antibiotics (I’ve had some pretty nasty experiences mixing antibiotics and my delicate digestive system). So, for me, ACV worked better than anything my Dermatologist prescribed and I didn’t have to suppress my vanity, risk cavities or gastrointestinal distress. In my humble opinion, apple cider vinegar is the best treatment for perioral dermatitis that money can buy. However, it still took months of discomfort before I looked and felt like myself again, so if your Doctor recommends steroids, consider the possibility that you could develop POD and ask your Dr. about it. Unfortunately, I didn’t have that option because I was unconscious when it was administered, so if that happens to you, just remember to start using the ACV before things have a chance to get out of control; it won’t hurt anything to proactively wash with vinegar. Hey, if nothing else you can reuse the olive oil that I recommend as an eye makeup remover and the apple cider vinegar that I recommend as an astringent and make yourself a nice salad

What’s So Great About This Greek Yogurt Anyway?

My first exposure to eating Greek yogurt for breakfast came from my friend and coworker who swears by the stuff.  As a person with a laundry list of gastrointestinal issues I’m no stranger to yogurt due to the probiotic content. I’ve used plain fat-free yogurt in sauces for some time, but I’ve never really learned to love the taste of yogurt. Yogurt became just one of those healthy foods that I knew I had to eat from time to time like celery or seitan. I mean, it’s ok, but I wasn’t going to my list of favorite foods or anyting. So finally, I started poking around and asked, “So what’s so great about this Greek yogurt anyway”? Is it made from goats? Does it taste different? What’s going on here?  Rebecca answered that it was higher in protein. Now my interest was really piqued and I began to do a little online research. She was absolutely right, it is higher in protein. According to Healthy Cooking, Greek yogurt is made by straining out the whey (liquid) which makes a thicker, creamier yogurt. Even more fantastic is that unlike regular yogurt, you can actually cook with it and it won’t curdle or separate. This means that you can make healthier, lower-fat versions of some of your favorite creamy dishes!

“Plain yogurt can also easily be substituted for buttermilk or cream when stirring the wet-dry ingredients together, giving the recipe the needed tartness that buttermilk brings and richness that whole cream brings.Plain yogurt can also easily be substituted for buttermilk or cream when stirring the wet-dry ingredients together, giving the recipe the needed tartness that buttermilk brings and richness that whole cream brings.” Read more at Suite101: The Differences Between Regular and Greek Yogurt: How to Best Use Both in Recipes and as Ingredient Substitutions http://healthycooking.suite101.com/article.cfm/the_differences_between_regular_and_greek_yogurt#ixzz0lepaIBMn

I decided to pick some up on a recent trip to Safeway and I purchased the fat-free, peach flavored version made by Chobani. Where has this yogurt been all of my life? This yogurt was so creamy and sweet and wonderful that it tasted like dessert, yet it had no fat and few calories (140), but lots of protein (14 grams). This is an excellent distribution of protein to carbs 41% to 59%; Amazing!  All of that protein means that you feel full longer and it is an excellent recovery breakfast on strength training days. So, Thanks Rebecca! As for the rest of you, check it out. It tastes good and it’s good for you, and that really is a rare treat.

Getting Fit

If you know me personally or follow my tweets, then you likely know that I’m an active gal. I enjoy snowboarding, downhill mountain biking, yoga, gardening, cooking and a variety of other activities (too many to name). Unfortunately now that I am over 30 (sssh, don’t tell anyone) my metabolism seems to have begun its expected slow down. In addition, I had abdominal surgery in October, then tore my meniscus in February. I also quit smoking and changed my diet to being primarily plant-based. Unfortunately I have gained weight (fat) and have now been working it off for the last several weeks. While I haven’t seen a significant difference in my appearance yet, I am beginning to feel more fit, which is great. I am currently continuing with my normal activities, but adding videos to my routine as well. The gym costs more than I am willing to spend right now, and honestly I could buy a new video every week and still save money. I purchased the following videos:
Jillian Michaels – 30 Day Shred
Jillian Michaels: No More Trouble Zones
10 Minute Solution – Kickbox Bootcamp
Weight Loss Cardio Kick

I am loving all of them so far. The 30 day shred is my daily standby and features 3 levels of exercise. It’s a 20 minute workout that features Jillian’s 3-2-1 system: 3 minutes strength training, 2 minutes of cardio and 1 minute of abs for 3 Circuits. You can start with level 1 and work your way up to level 3. She does have low and high impact versions of most exercise to allow you to really work your way up. I’ve hit level 3 now and I am still loving this video.

Jillian’s “trouble zones” video is tough! It goes straight to a level three as compared to “the shred”. It hurts every time I do this, but in a good way. I’m definately building muscle and getting some great definition as a result, but I can really only do it once a week or once every two weeks right now.

Both cardio kickboxing videos offer a variety of workouts that you can select and are high energy and fun. I enjoy these the most because they don’t feel like working out quite so much. I usually do one of these each week, usually on low energy days when I don’t feel like I can deal with Jillian.

Finally, I’ve signed up for FitDay.com’s free calorie and activity tracker. This system allows me to calculate my caloric burn by logging my daily activities and enter the foods that I eat to estimate my caloric intake. This will help me understand my nutrition in terms of carb/protein/fat balancing as well as ensuring that I continue to burn more calories than I eat. It also tracks my weight and gives me a graph so that I can measure my progress (or lack thereof).  So wish me luck on my journey to lose a few inches, maybe a few pounds and to get into race shape before the season is over. If you are interested, you can track my progress here.

New MorningStar Farms Sweet & Sour Chik’n

Most of the time I bring leftovers to work for lunch (ok, well I try anyway). If I don’t bring my lunch I have a variety of tempting and not so healthy options to choose from. In order to combat these days when I just don’t have any leftovers to bring, or when I simply don’t feel like eating them, I’ve picked up a few frozen, vegetarian meals. I noticed that Morningstar Farms had two new frozen entrees available: Sweet & Sour Chik’n and Lasagna with Sausage-Style Crumbles. (Apparently the lasagna was good, because my daughter has already devoured both of the boxes that I purchased).

Today I’m trying out the Sweet & Sour Chik’n. While I sit waiting for the microwave I noted that on the back of the box it says, “Made with Gardein, The All-Vegetable Protein”. Intrigued, I decided to head over to the Gardein website.  Here I learn that Gardein is actually used in a lot of entrees, not just my fake chicken lunch. In fact, it appears that they have their own line of foods, so I’ll be sure to keep my eyes peeled for those, but I’m fairly certain that they aren’t yet offered at my local Safeway. Their website is filled with the usual materials about how eating a plant-based diet is good for you and the environment, and of course, I couldn’t agree more. Interstingly though, they also have information on community gardens and how to start one up yourself.  The press kit also has a Q&A section with answers to some of the things that I wanted to know such as:

1. What is gardein™? gardein™ is a  line of tasty, plant-based foods with a meaty texture. Our products are made from a blend of soy, wheat and pea proteins, vegetables and grains. gardein™ is good for you; it is high in protein and easy to digest; the majority of our products provide you with a good source of fiber too. gardein™ is free of cholesterol, trans fats and saturated fat; the majority of gardein™ products are low fat too. gardein™ products are also vegan-friendly, meaning they are free of animal and dairy ingredients.
2. How do you make gardein™? Think of how bread or pasta is made. gardein™ is made using a similar approach. We mix water, veggies, grains, flavors and spices together to create the ‘dough,’ form it and bake it in special ovens to give gardein™ a fibrous look and its meaty mouth-feel.
3. Where do the ingredients come from that are used in gardein™?
   The majority of gardein™ ingredients come from North America.  We use all non-GMO ingredients and some organic ingredients. We like to diversify our proteins by using wheat, soy and pea proteins. We are also the first company of our kind to add ancient grains—quinoa, amaranth, millet and kamut—to our foods. Some of our spices come from India and some of our grains from South America.

The nutritional value of this meal is ok, but not great. It has 340 calories, but no cholesterol and only 6g of fat (of which .5g is saturated and there are no trans fats). The sodium is high at 550mg and the carbs are high due to 12g of sugar (and it’s tastes like it!). It does have 14 grams of protein and 4g of dietary fiber as it’s redeeming qualities however.

Finally, the taste test. Yes, it’s pretty good. The faux meat is actually really delicious, although the tempura batter coating doesn’t hold up well to microwaving, making the outside a bit mushy. The flavor of the meat is dead on for chicken and the texture is not as chewy as seitan, but more substantially meaty than tofu or tempura. It reminds me a bit of Quorn, actually. Personally, I find the dish to be overly sweet and I wish that they’d cut down on a bit of that unnecessary sugar, but it’s a good meal in a pinch and I feel full and happy.

Forbidden Rice or Why I Have Blackish-Purple Teeth Today

While my family hasn’t gone fully vegan or even vegetarian yet, we do eat that way most of the time. As a result, we have begun to incorporate new and interesting ingredients to keep things fun, new and flavorful. I’ll be blogging about ingredients that are new to my cooking repertoire, the nutritional information and examples of how I’ve used them just in case inquiring minds want to know. 

First up….Forbidden Rice!

I stumbled upon Forbidden Rice at my local whole foods and picked up a bag because, hey who doesn’t to try black rice?!? It’s actually a very dark purple color, not black and if you make it in a rice cooker it will spew dark puple steam all over your countertop (yikes!). The good news is that it wipes up easily and doesn’t leave any permanent stains. The manufacturer’s website says:

Legend tells us that this ancient grain was once eaten exclusively by the Emperors. Today, this medium-size Chinese black rice can be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich deep purple color. High in nutritional and medicinal value, Forbidden Rice® is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color.

The website also lists nutritional information and links to recipes. I have used the rice as an alternative base to my vegetable stir fry. It has a different texture and flavor than plain, white rice, but I think that’s a good thing. It definately adds visual appeal to your dish, but remember it will add a purple hue to your entire mouth as well. It looks a bit as if I’ve just had a grape nehi or a puple gobstopper for lunch.

As far as nutritional value goes, it is on a scale of goodness better than glutinous white rice, but not as good as medium-grain brown rice and should be considered moderately inflammatory. If you have GI issues, you may consider limiting the amount of rice you eat. However, for everyone else, rice has no saturated fat, cholesterol and is low sodium and is a good source of manganese.

Enjoy!

Jamie Oliver’s TED Prize wish: Teach every child about food

A New Staple Cookbook: The Vegetarian Meat and Potatoes Cookbook

I’ve been looking to expand my cookbook selection and was lucky enough to stumble upon this little gem, The Vegetarian Meat and Potatoes Cookbook by Robin Robertson. The title appealed to me because my family isn’t fully vegetarian, but we do eat mostly vegetarian meals. By that I mean, that I cook vegetarian/vegan options on the weekdays and usually the weekends end up being a free-for-all. I can’t imagine a life without the occasional burger or sushi, so we just limit our meat intake to one or two meals a week. That being said, it’s been a tough road of trial and error learning to cook vegetarian/vegan meals. Some have been great, so good that I would take it over the juiciest steak any day, but unfortunately some have been so bad that I yearned for a nice cardboard box to chew on in exchange. I’ve had this book for a few weeks now and have the opportunity to read it cover to cover several times and have made quite a few dinners from it as well.  While the overwhelming majority have been good, there are a few bland ones and one that was actually dangerous. That’s right, I said dangerous. It was the Chipotle-Glazed Portobello Fajitas on page 154, where the recipe said to use “one 6-ounce can chipotle chiles in adobo sauce”.  Um..no, don’t do it! However, the happy ending to this story comes when I get all in a huff, track down this Robin Robertsons website and send her an email informing her of the severe gastro-intestinal distress this nightmare of a recipe caused. I did not expect her to return an email, it just made me feel better to give her what for.  Imagine my surprise, when just a few hours later I got a lovely, apologetic email with the recipe correction and the promise to notify her publisher. What a class act! So, it turns out you are only supposed to use 1, or 2 peppers if you are feeling really adventurous; never the whole can.  This being the first recipe that I had made I was fully ready to light this book afire until I received that email detailing the mistake and the correction (Thanks again Ms. Robertson!), but after that I felt a little better about diving back in. So, don’t let this experience put you off, just remember to update your copy on page 154.  Two of my very favorite recipes in the book are Vegetarian Scrapple (sheer genius!) and Oyster Mushroom Chowder. These healthy and delicious alternatives to my favorite country girl comfort foods have long made up for “the chipotle fajitas incident”.  I live in the city now, but these dishes take me right back to my roots in rural St. Mary’s County where Scrapple and Oyster stew are old-fashioned staples. There are at least two dozen more recipes that I intend to plow through and in the end, this book has some really great vegetarian alternatives for people who like to eat meat.

Oyster Mushroom Chowder

The creamy oyster mushroom has a slightly “seafood” taste and a texture similar to oysters. Kelp flakes, or ground kelp, are available in shaker containers in natural food stores. Sprinkled on the chowder, it makes a lovely garnish while adding a nutritious taste of the sea.

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 celery stalk, chopped
• 2 large white potatoes, peeled and diced
• 4 cups vegetable stock
• 3/4 teaspoon minced fresh thyme or l/8 teaspoon dried
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1 1/2 cups soy milk
• 2 tablespoons cornstarch dissolved in 1/4 cup water
• 8 ounces oyster mushrooms
• 1/4 teaspoon Old Bay seasoning
• Kelp flakes (optional)

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Add the potatoes, stock, thyme, salt, and cayenne and bring to a boil. Reduce heat to low and simmer until the potato is soft, about 15 to 20 minutes. Transfer 1 cup of the mixture to a food processor and puree until smooth. Return the mixture to the soup and stir in the soy milk. Heat to a simmer and stir in the cornstarch mixture, stirring to thicken. Slice or quarter any larger mushrooms, leaving the smaller ones whole or halved. Heat the remaining 1 tablespoon of oil in a medium skillet, add the mushrooms, sprinkle with the Old Bay seasoning and cook for 1 minute. Add the mushrooms to the soup, taste to adjust seasonings, and serve. Garnish with kelp flakes if desired.

Serves 4

Grab a copy for yourself here:

Crockpot Mushroom, Wild Rice, Lima Bean Soup

This recipe has been modified from the original Butterbean Soup with Portabellas and Wild Rice to use the items I had in my pantry and give it a bit more flavor because I found the original to be a bit bland.  While my recipe is no longer fat-free thanks to the addition of a bit of olive oil, it is still vegan and delicious. I’ve been addicted to my crockpot lately and relied on that to slow cook my soup while I was at work and I walked in to a delicious warm meal on a bitterly cold day; a real treat. I also paired mine with a bit of sourdough garlic toast for dinner and then poured the remaining soup over the leftovers from the Wild Mushroom Risotto for lunch today and it is amazing! I’ll break my recipe down to show the steps that I took to prep the night before I began cooking.

Ingredients:

1 lb. Dry lima beans (could substitute butter beans, navy beans or whatever you’ve got in your pantry).

2 medium onions, diced

4 cloves garlic, minced

6 cups water

6 oz mushrooms, sliced ( I used plain old buttons, but cremini would be great).

1/4 cup wild rice

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage, chopped

1 tsp soy sauce

1-2 tsp salt (to taste)

1 tsp black pepper

2 tbsp olive oil

1 – 2 tbsp cumin (to taste)

1 tsp chili powder

1 tsp cayenne

1 tsp smoked paprika

*My family loves smoky, spicy flavors and they really paired well with this dish, but if you prefer you can crank up or turn down the heat by adding or omitting the cayenne

Day 1 (the evening before I planned to serve the meal)

Place the dry beans in a large bowl and fill with water, then set aside to soak overnight. Next, saute the onions in 1 tbsp of olive oil until soft and translucent Add the garlic to the onions and continue to saute for another minute or two, until the onions begin to brown and the garlic/onion mixture is fragrant. Fill your crockpot (I used a 4qt and had plenty of room) with the water, onion/garlic mixture, wild rice, soy sauce, salt, pepper, sage, and rosemary and place in the refrigerator overnight.

Day 2

In the morning, add the beans and mushrooms to the crock pot and cover and cook on low for 8-10 hours. After 8+ hours have passed, give the soup a stir and use a potato masher to soften the beans and thicken the soup. Finally, add the remaining spices, top with a swirl of olive oil and serve.

It’s an easy, filling and healthy soup perfect for a cold winter’s day with a crusty loaf of bread and a glass of wine. Enjoy!

Love Your Swiffer Mop but Hate the Waste?

Ah, the new year. I enjoyed celebrating the coming of 2010 with friends and family in my home with lots of snacks and libations. Unfortunately I now have to begin the dreaded clean-up. Fortunately, I purchased my Swiffer Wet Jet many moons ago and use it weekly. I love my Swiffer because it is easy to use and I don’t have to fill or empty buckets of water and cleaning solution to use it for spills, etc. For a really thorough cleaning I still go with the old school brush and bucket method, but for a quick kitchen clean-up and those high traffic areas of wood floor in my home you can’t beat it. However, the refills are both expensive and wasteful. They don’t make compostable Wet Jet pads and they are made mostly of plastic, which means that they will be sitting in a landfill sometime for just about ever. On Instructables they have great tutorials on how to remove that pesky cap on top of the solution bottle so that you can refill it with your own inexpensive and environmentally-friendly cleaning solution like this one:

Lemony Eco-Friendly Floor Cleaner Recipe
1 gallon water
3/4 cups olive oil
1/2 cup rubbing alcohol
1/2 cup lemon juice

or if you would still prefer to pay more to purchase floor cleaner, but choose one that is environmentally-friendly you can go with any of the products listed at the end. The second tutorial from Instructables shows you how to make your own Wet Jet replacement pads from recycled tshirts.  Finally, at the end there are links to the Wet Jet starter kit, if you haven’t yet purchased one, as well as links to green cleaning products that you can buy to refill the solution bottle.  Happy Cleaning!

How to remove the cap on a Swiffer Wet-Jet cleaner bottle. – More DIY How To Projects

Swiffer Mop Pad (a reusable one!) – More DIY How To Projects

Products to Buy:

Want to lose weight? Plant an herb garden

Now that the winter solstice has passed I’m holding on to the fact that each day is now a little bit brighter than it was the day before. Spring and summer are not far off now and I’m looking forward to the warm weather and reworking my garden.  Gardening is some of the best exercise that I get every year because I am forced to go outside and haul, dig, drag and pull at least once a week once the weather is nice. Not only does it help me stay in shape, but I save money growing my own herbs and I get to force everyone to admire my handy work when I’m finished. I love cooking with fresh herbs. So, I’ve always known that herbs were great for health and wellness if you grow them yourself, but the author of “Eat This, Not That” gave me a new way to appreciate my hard work. According to their article on herbs, just eating them can help you lose weight:

Fight Fat with Flavor

Use these special spices to boost both flavor and health benefits

Want to amp up your nutrition and the flavor of your meals? Fresh herbs are the perfect prescription. They’re packed with nutrients that have been shown to boost brainpower and protect your health. But the best part? They make any meal taste better. And surprisingly, that can actually benefit your waistline. That’s because much of a person’s eating satisfaction is derived from flavor intensity and the visual impact of a meal, not necessarily the amount served, explains Brian Wansink, Ph.D., director of the Cornell University Food and Brand Lab. So forget mounds of mediocre food. Instead, downsize your dinner—and your gut—by infusing them with the fresh flavor of the World’s 9 Best Spices.

Here’s a list of the spices and their significance, click on the title for a link to the original article with suggestions on how to cook with these herbs:

1. Basil: Rich in antioxidants that mop up cell-damaging free radicals inside the body. This can help prevent a host of unwanted conditions, such as osteoporosis, arthritis, and high cholesterol. Basil also contains oils that prevent bacteria growth and inflammation.
2. Peppermint: The menthol in peppermint clears phlegm and mucus from the bronchial tract to facilitate easy breathing. And also for soothing indigestion, gas, menstrual cramps, and irritable bowel syndrome.
3. Sage: Known to strengthen memory. The rosemerinic acid in these plants also works to preserve your body by protecting your cells from oxidative damage and alleviating the effects of asthma and arthritis.
4. Rosemary: Call it the smart spice. Many people swear by rosemary’s ability to increase cognitive functioning, and researchers in California have identified carnosic acid as an active ingredient in rosemary that can offset cognitive degeneration, protect against Alzheimer’s, and prevent stroke.
5. Thyme: Extremely rich in iron, which is crucial to your body’s ability to transport oxygen. Just 2 teaspoons contain 20 percent of your daily intake. Plus, seasoning with thyme helps protect food from bacterial contamination.
6. Cilantro: My favorite herb helps burn fat!?! I can’t even tell you how excited I was to read this; In mice studies, coriander seeds, from the cilantro plant, encouraged the pancreas to produce more insulin-the hormone that helps shuttle glucose into the cells to be burned as energy. This prevents excess blood sugars from being stored as fat. Cilantro leaves have the same benefits.
7. Tarragon: By increasing the secretion of bile and acids into the stomach, tarragon improves gastric efficiency and whets the appetite. Because of this, it’s best used early in the meal as an appetizer.
8. Oregano: A USDA study found that when adjusted for weight, it had four times the antioxidant activity of blueberries. That means big cancer-fighting potential for your next pizza or pasta sauce.
9. Parsley: Highly concentrated with luteolin, a powerful flavonoid with anti-inflammatory properties. Researchers at the University of Illinios found that luteolin decreased inflammation in the brain, which helps prevent decline in cognitive functions.