Spices and the body ~Nutritionist's Column Vol.50

October 18, 2021

COLUMN

Spices are substances that are used in cooking to eliminate odors, add spiciness or flavor, and take advantage of their unique aroma, taste, and color.

It refers to substances extracted from plant leaves, stems, fruits, flowers, buds, bark, seeds, roots, underground stems, etc., and can be processed in a variety of ways, from fresh to dried and powdered.

Spices have a long history and have been used all over the world since before the Common Era.
In particular, in Europe, spices were indispensable because of their preservative and antibacterial properties, which helped preserve meat, which was the main ingredient in cuisine.
Its health benefits were also a major reason why it was so highly valued, and it was also referred to as "natural medicine."

In fact, some spices are used as medicines in traditional Chinese medicine, and are expected to have various benefits for beauty and health.
This time we will talk about spices.

First, let me list three major effects of spices.

1. Regulating body temperature through sweating In countries with extreme heat, many dishes are eaten that use a lot of spices, including chili peppers.
The spices' sweating effect helps to dissipate inner body heat.

As an example.

Chili Peppers Contains the spicy component capsaicin. It has various functions such as burning body fat, promoting blood circulation, and preventing and improving poor circulation. It has the effect of raising body temperature and promoting sweating, which is good for preventing swelling and detoxifying.

Cinnamon It has been used as a traditional Chinese medicine since ancient times. Cinnamon promotes sweating and prevents swelling.

Ginger The aromatic component galanolactone and the spicy component gingerol contained in ginger reach blood vessels and work to dilate blood vessels that have become narrowed due to cold, etc.
It improves blood flow and is expected to improve coldness, body stiffness, and stiff shoulders caused by poor circulation.
It is also used to remove the odor from meat and fish.

Sansho The oldest spice in Japan, used during the Jomon period.
Sanshool, contained in Japanese pepper, is known to activate the internal organs and improve indigestion.
It is also said to stimulate metabolism and promote sweating.

Star anise It has a strong, rich fragrance. It is expected to be effective in treating poor circulation and promoting blood circulation.

2nd: Preservative, antiseptic and antioxidant effects Spices have preservative, antiseptic and antioxidant effects that suppress the growth of microorganisms and prevent the oxidation of fats and other components, preserving food.
It also has a deodorizing effect that eliminates the distinctive odors of meat and fish.

As an example.

Coriander Coriander is made by drying and powdering coriander seeds, and has a refreshing citrus-like scent. It has antibacterial properties and is said to be ideal for preserving food.

Turmeric It has analgesic, antioxidant and antiseptic effects, and is said to also have antiseptic properties against dermatitis.

Cloves Cloves have antioxidant properties and are highly effective in preventing aging.
It is often used in meat dishes to remove the odor of meat.
It is also said to have benefits such as promoting digestive function, strengthening the stomach, and regulating the intestines.

Wasabi It has a relatively strong antibacterial effect and is characterized by its broad antibacterial effect against bacteria, mold, etc.

3. Increases appetite and stimulates stomach functions Spices add aroma and a spicy taste, which stimulates saliva secretion and increases appetite.
It is also believed to have an effect of regulating the intestines and aiding digestion and absorption.

As an example.

Cardamom Cardamom, also known as the "Queen of Spices," is said to promote saliva secretion and aid digestion.
It also promotes the secretion of gastric juices and aids digestion.

Turmeric It is said to have the effect of increasing appetite by stimulating stomach function.
It is also rich in dietary fiber, which is expected to improve the intestinal environment.

Cumin The main ingredient in curry powder, it promotes digestion and has a detoxifying effect, is used to treat diarrhea and stomach pain, and prevents gas from building up in the stomach and intestines.
It is also said to have the effect of improving liver function.

Nutmeg The ingredient pinene contained in nutmeg normalizes stomach function and promotes digestion.
The aromatic ingredient myristicin stimulates appetite and improves digestion and absorption.

Garlic The aroma of the allicin contained in garlic stimulates the secretion of digestive fluids such as saliva and gastric juices, and activates the gastrointestinal system, thereby increasing appetite and improving digestion and absorption.

As mentioned above, there are many types of spices, which bring out the natural flavor of the ingredients, enhance the flavor, and add depth to the taste.
It will broaden your cooking repertoire and add color to your dinner table.
Why not try incorporating these beneficial effects into your diet and maintain a healthy and beautiful lifestyle from the inside out?

Click here to purchase GRØN, a spicy plant-based protein containing turmeric and long pepper.

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Nutritionist, Food Education Instructor, Food 6th Industrialization Producer Level 4
Ayako Ishihara

A nutritional advisor in the healthcare field and an agribusiness professional.
She is involved in a variety of activities specializing in the fields of beauty and health, including giving lectures to Miss World Japan candidates.

With the philosophy of "enriching the mind and body through food and realizing a vibrant society where people and communities are connected," he founded i-Field Co., Ltd. in 2013 and serves as its representative.
He is a core member of the food team for "DINING OUT," which opens outdoor restaurants in various regions, and also participates in fashion brand projects.
She is also involved in the promotion of local ingredients, product development and production specializing in "health" and "beauty," branding, concept design, food hygiene, sales promotion, training planning and management, etc. She is in charge of nutritional supervision for GRØN's product development, proposing ways to incorporate them more effectively into consumer health.

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