The people of Okinawa are my past? Be in the art of preparing spices and aromatics, which constitute a veritable pharmacopoeia effects antioxidants and anti-inflammatory, like turmeric and ginger.
The Kingdom of the Ryukyus was a hub of the spice trade. This gave the inhabitants some additional advantages, especially turmeric, unknown to the Japanese, who took an important place. The Okinawa? Ens have developed three species ucchin (ukon Japan), curcuma purple, who attributed the virtues of protecting the stomach, turmeric spring, which would be especially good for the c? heart, and turmeric fall that is used to reduce the effects of alcohol. But many other spices are used, some unique to Okinawa, such as garlic black.
The arsenal of spices
Turmeric, ginger and galangal, which belong to the family Zingiberaceae, are considered among the most antioxidant and anti-inflammatory of all spices. These effects, due to the active ingredients identified under the generic term? Curcumin?, including a variety of molecules have been shown as powerful as anti-inflammatory diseases in traditional joint damage (while protecting the gastrointestinal tract, as opposed to drugs) and effective against postoperative pain . Turmeric has been used for centuries in treatment of external wounds. Its effectiveness appears?? T also interesting about the risks of infection than the pain. Recent studies have shown both an anti-viral and stimulation of white blood cells responsible for anti-infectious defenses. Many others point to the ability of the active ingredients of turmeric to interfere with the initiation, promotion and progression of tumors, particularly gastrointestinal.
Other studies show similar effects of ginger, which is also anti-nausea (it is used against motion sickness, such as nutmeg). Other antioxidants and anti-toxic extracts of ginger (shogaol) and turmeric (methyl-carbinol) are under study.
The absorption of active ingredients in these spices is potentiated by the presence of small quantities of pepper.
Cinnamon, in addition to being as effective antioxidant, is one food to the hypoglycaemic effects more potent than the known. We have documented a similar effect to insulin in diabetics.
Sesame, most often in the form of seeds, is widely used in Okinawa, including the g? Castles. There are white sesame and black sesame. Sesame contains another antioxidant, sesaminol particularly interesting because the ability to trace levels of a form of vitamin E (gamma-tocopherol) more important in cases of infection, inflammation or atherosclerosis than the usual form (alpha-tocopherol). It is also particularly rich in calcium, like many spices.
The strengths of spices
Very popular and promising, as many foods and many herbs, spices and teas in Okinawa, a double hat and therapeutic food, fennel seeds (ichoba) contain terpéno? Spasmolytic capable of reducing the number digestive disturbances (often linked to tension stress in our regions: aerophagia, gastric heaviness, tension of the gall bladder, bloating, spastic colitis, constipation ...).
Garlic, identified by most ancient cultures as a food trainer, is represented in Okinawa by an endemic species, the black garlic. Garlic, like onions, shallots, chives and other members of the allium family, contains sulfur amino acids and inducers of liver detoxification help to protect genes, so to slow aging and reduce risk of cancer. Many centenarians in the world have listed garlic as a factor in their longevity. Furthermore, other active ingredients mainly present in garlic and onion (also widely eaten in Okinawa) system activate cleaners clots (fibrinolysis) in the arteries. These are drugs with similar effects that are used in emergency to unblock the flow in the arteries of the c? Heart during a heart attack. Garlic thus also participates in the prevention of phlebitis, embolism, stroke and heart attack. Finally, we recognize? T allicin contained in garlic bacteriostatic powers.
Herbs and spices fra? Ches, the spices in seed or powder, are also a great way to Okinawa, especially the shiso, or dangerous to Nanking. We found two forms, a green form and a form purple (akashiso). We note with eggplant (Nasu), purple sweet potato (beni-imo), turmeric purple, red onion, garlic, black, purple rice and pittaya purple, Okinawa? Ens have a preference for foods of these colors. You can add red cabbage, beetroot, plums, figs, black grapes, red wine, blueberries, m? Res, black currant, ma? S blue Hopi Indians. A common point: they are rich in flavonoids? Of these antioxidants and anti-inflammatory drugs among the most powerful, capable of neutralizing the iron (in contrast to conventional antioxidants like vitamin C, which becomes pro-oxidant in the presence of iron) and strongly attracted by the connective tissue (vessels, joints, bones ...) they protect. The flavonoids? Are capable of reducing the risk of cataracts and degeneration of the nerves related to sugar and lactose of milk by inhibiting the enzyme aldose reductase.
Nothing more! ... We still amazed by the intuitive intelligence of the ancient archipelago. Outside shiso purple, green herbs and spices also contain many other antioxidants (some classics, like vitamin C), chlorophyll, calcium and an entire universe of active ingredients most of which have not yet been studied . Also a great place to Okinawa fennel seeds and leaves (ichoba), mustard greens Japanese (komatsuna), two peppers: the koregustu (chili) and Sansho the kandaba (sweet potato vines), the Nigan (a leaf that resembles the turnip tops), or the sakuna? herb of longevity?, both taken as food in the soup, for example, that herbal treatment against allergy and inflammation.
The leaves of plantain (obako), added to salads, vegetables wok seized or used in tea, have a mild laxative effect and reduce the absorption of sugars and fats. It was also found, in addition to fiber slightly laxative, high levels of vitamin C, flavonoids? Of and saponins in leaves of chickweed (shiruminna).
These are just some examples of the real pharmacy hiding in salads and other dishes of Okinawa.
The Kingdom of the Ryukyus was a hub of the spice trade. This gave the inhabitants some additional advantages, especially turmeric, unknown to the Japanese, who took an important place. The Okinawa? Ens have developed three species ucchin (ukon Japan), curcuma purple, who attributed the virtues of protecting the stomach, turmeric spring, which would be especially good for the c? heart, and turmeric fall that is used to reduce the effects of alcohol. But many other spices are used, some unique to Okinawa, such as garlic black.
The arsenal of spices
Turmeric, ginger and galangal, which belong to the family Zingiberaceae, are considered among the most antioxidant and anti-inflammatory of all spices. These effects, due to the active ingredients identified under the generic term? Curcumin?, including a variety of molecules have been shown as powerful as anti-inflammatory diseases in traditional joint damage (while protecting the gastrointestinal tract, as opposed to drugs) and effective against postoperative pain . Turmeric has been used for centuries in treatment of external wounds. Its effectiveness appears?? T also interesting about the risks of infection than the pain. Recent studies have shown both an anti-viral and stimulation of white blood cells responsible for anti-infectious defenses. Many others point to the ability of the active ingredients of turmeric to interfere with the initiation, promotion and progression of tumors, particularly gastrointestinal.
Other studies show similar effects of ginger, which is also anti-nausea (it is used against motion sickness, such as nutmeg). Other antioxidants and anti-toxic extracts of ginger (shogaol) and turmeric (methyl-carbinol) are under study.
The absorption of active ingredients in these spices is potentiated by the presence of small quantities of pepper.
Cinnamon, in addition to being as effective antioxidant, is one food to the hypoglycaemic effects more potent than the known. We have documented a similar effect to insulin in diabetics.
Sesame, most often in the form of seeds, is widely used in Okinawa, including the g? Castles. There are white sesame and black sesame. Sesame contains another antioxidant, sesaminol particularly interesting because the ability to trace levels of a form of vitamin E (gamma-tocopherol) more important in cases of infection, inflammation or atherosclerosis than the usual form (alpha-tocopherol). It is also particularly rich in calcium, like many spices.
The strengths of spices
Very popular and promising, as many foods and many herbs, spices and teas in Okinawa, a double hat and therapeutic food, fennel seeds (ichoba) contain terpéno? Spasmolytic capable of reducing the number digestive disturbances (often linked to tension stress in our regions: aerophagia, gastric heaviness, tension of the gall bladder, bloating, spastic colitis, constipation ...).
Garlic, identified by most ancient cultures as a food trainer, is represented in Okinawa by an endemic species, the black garlic. Garlic, like onions, shallots, chives and other members of the allium family, contains sulfur amino acids and inducers of liver detoxification help to protect genes, so to slow aging and reduce risk of cancer. Many centenarians in the world have listed garlic as a factor in their longevity. Furthermore, other active ingredients mainly present in garlic and onion (also widely eaten in Okinawa) system activate cleaners clots (fibrinolysis) in the arteries. These are drugs with similar effects that are used in emergency to unblock the flow in the arteries of the c? Heart during a heart attack. Garlic thus also participates in the prevention of phlebitis, embolism, stroke and heart attack. Finally, we recognize? T allicin contained in garlic bacteriostatic powers.
Herbs and spices fra? Ches, the spices in seed or powder, are also a great way to Okinawa, especially the shiso, or dangerous to Nanking. We found two forms, a green form and a form purple (akashiso). We note with eggplant (Nasu), purple sweet potato (beni-imo), turmeric purple, red onion, garlic, black, purple rice and pittaya purple, Okinawa? Ens have a preference for foods of these colors. You can add red cabbage, beetroot, plums, figs, black grapes, red wine, blueberries, m? Res, black currant, ma? S blue Hopi Indians. A common point: they are rich in flavonoids? Of these antioxidants and anti-inflammatory drugs among the most powerful, capable of neutralizing the iron (in contrast to conventional antioxidants like vitamin C, which becomes pro-oxidant in the presence of iron) and strongly attracted by the connective tissue (vessels, joints, bones ...) they protect. The flavonoids? Are capable of reducing the risk of cataracts and degeneration of the nerves related to sugar and lactose of milk by inhibiting the enzyme aldose reductase.
Nothing more! ... We still amazed by the intuitive intelligence of the ancient archipelago. Outside shiso purple, green herbs and spices also contain many other antioxidants (some classics, like vitamin C), chlorophyll, calcium and an entire universe of active ingredients most of which have not yet been studied . Also a great place to Okinawa fennel seeds and leaves (ichoba), mustard greens Japanese (komatsuna), two peppers: the koregustu (chili) and Sansho the kandaba (sweet potato vines), the Nigan (a leaf that resembles the turnip tops), or the sakuna? herb of longevity?, both taken as food in the soup, for example, that herbal treatment against allergy and inflammation.
The leaves of plantain (obako), added to salads, vegetables wok seized or used in tea, have a mild laxative effect and reduce the absorption of sugars and fats. It was also found, in addition to fiber slightly laxative, high levels of vitamin C, flavonoids? Of and saponins in leaves of chickweed (shiruminna).
These are just some examples of the real pharmacy hiding in salads and other dishes of Okinawa.
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