Chili peppers have been revered for centuries for their culinary richness as well as their medicinal benefits. But did you know that they can also help you lose weight?
If you live in North America or Europe that jar of "cinnamon" in your cupboard is probably not truly cinnamon at all, but a very similar spice known as cassia or "bastard cinnamon."
Some common cooking mistakes could be making your food toxic. Traditional Ayurvedic cooking methods promote healthy, non-toxic meals.
Are we seeing a worldwide power grab on powerful molecules found in your spice rack, turning them into drugs available only by prescription or subject to unnecessary regulation?
The human fascination with spices is as old as cultural time itself. There is an obvious beauty to the various aromas and flavors these plant extracts express (have you smelled cumin lately?), and undoubtedly these first drew us closer to them, but our primordial relationship with them involves much more than aesthetic infatuation.
Ok, so we have billions of pounds of synthetic chemicals consumed every year as patented drugs, with an army of degreed, licensed and doctored foot soldiers prescribing them recklessly under the once great banner of "medicine," in an ongoing war against the body's virtually infinite potential to generate symptoms, most of which are – ironically – a means to heal from acute or chronic exposure to synthetic chemicals.
This enchanting spice, found in Egyptian tombs and on Greek tables, alike, has been the subject of renewed scientific interest in the past few decades. It was recently tested to be superior to a popular antidiabetic drug in an experimental model of diabetes.
