Heeling power of Herbs
September 15, 2008
The environmental importance of herbs is beyond words. They also add flavour and colour to our favourite dishes. Apart from these, herbs also excel in their role as healers. Though we are aware of the nutritional prominence of fruits, nuts and vegetables, their medicinal properties often go overlooked.
When eatable herbs get heated, their whole aroma gets emitted and tickles our taste buds. As our mouths water, the saliva get released and trigger the stomach for digestive actions. It fastens the break down of starches and fats. If the food reaches the stomach with out the release of saliva, food does not get properly absorbed and the result will be digestive disorders such as diarrhoea and constipation.
Certain herbs contain flavonoids, which are the nutrients abundant in fruits and vegetables that help in the prevention of cancer. This is because flavonoids makes Vitamin C work more effectively as an antioxidant and wipes away the free radicals that might result in cancer. Flavonoids also reduce the possible threat of health hazards such as heart attacks and strokes.
Garlic helps in bringing down the cholesterol level and thereby prevents strokes and heart attacks.
Herbs that contain anthocyanins also cut down harmful cholesterol. Anthocyanins are the pigments that cause blue, red, purple and pink shades in fruits and flowers.
Keeping a pot of aloevera on the kitchen pane will do good as we are always prone to burn ourselves while cooking. The glutinous gel produced by rubbing its juicy leaves will check blisters. Similarly, lemon balm is ideal for curing headaches. Elderflower can be used as a cold relief, chamomile for checking chamomile and peppermint for proper digestion. Thus, herbs should be made a part of our daily diet. After all, we are what we eat. However, people who are undergoing specific treatment, pregnant women and all those who are allergic to herbs should keep away from their usage.
St.Botanica Cosmetics
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