Ingredients like a pinch of paprika, a few strands of saffron, a dash of pepper powder and a teaspoon of lemon zest offer an opportunity to add flavour to your food without the need of unhealthy excess salt, sugar and fat. Herbs and spices not only play a significant role in enhancing the pleasures we derive from food, but are also invaluable in folk medicine as well as in Chinese, Ayurvedic, herbal and naturopathic treatments.
Although these medicines are often utilised together, they are not considered as one or the same thing. Herbs are aromatic leaves of plants like basil, bay leaf, chives, coriander, dill, fennel, mint, etc. Spices like cardamom, cinnamon, paprika, cloves, fenugreek seeds, ginger, pepper and nutmeg have a stronger flavour than herbs.
Those who practise naturopath firmly believe that the humble spice box found in most kitchens can act as a source of help for diabetic patients. Coupled with basic herbs, they can go a long way in aiding a diabetic in maintaining control over blood glucose levels. When blood glucose levels are high, protein glycation occurs. This produces advanced glycation end products or (Ages) compounds that promote inflammation.
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