Today we are going to talk about the benefit of spices.  I thought this would be a great topic as oftentimes we only think about spices to add a flavor – or perhaps we don’t even really think about this either, and maybe only use salt and pepper.  Aside from enhancing your foods, spices also provide a plethora of other benefits that we are going to get into today.

Just a quick disclaimer that this podcast is meant for educational purposes only and is not meant to diagnose or be a substitute for medical advice from your practitioner. I am a practitioner, but not your practitioner.

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**Interesting articles for more information**

The effect of Elettaria cardamomum (cardamom) on the metabolic syndrome: Narrative review: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8917848

Dose-Dependent Increase in Unconjugated Cinnamic Acid Concentration in Plasma Following Acute Consumption of Polyphenol Rich Curry in the Polyspice Study: https://www.mdpi.com/2072-6643/10/7/934

Anticancer Properties of Phyllanthus emblica (Indian Gooseberry): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4477227/pdf/OMCL2015-950890.pdf

Antimicrobial Activity of Basil, Oregano, and Thyme Essential Oils: https://www.jmb.or.kr/journal/view.html?doi=10.4014/jmb.1608.08024

Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6532192

The Ruminococci: key symbionts of the gut ecosystem: https://link.springer.com/article/10.1007/s12275-018-8024-4

Ruminococcus gnavus, a member of the human gut microbiome associated with Crohn’s disease, produces an inflammatory polysaccharide: https://www.pnas.org/doi/full/10.1073/pnas.1904099116

The Role of Polyphenols in Human Health and Food Systems: A Mini-Review: https://www.frontiersin.org/articles/10.3389/fnut.2018.00087/full

Effect of Ginger Powder Supplementation in Patients with Non-Alcoholic Fatty Liver Disease: A Randomized Clinical Trial: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6986243/

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4227268/

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5600121/

A single serving of mixed spices alters gut microflora composition: a dose–response randomised trial: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8163817/