Technically, an herb is a plant that does not have a woody stem. If a plant has a woody stem, it is referred to as a shrub, bush, or tree. The term herb is also used to describe a plant or plant part that is used for medicinal purposes. A spice, on the other hand, is technically a plant product that has aromatic properties and is used to season or flavor foods. Most spices are derived from bark, cinnamon, fruit, red and black pepper, seeds, nutmeg, or other parts of an herb, tree, or shrub, while herbs for cooking typically use the leaves and stem. This makes for an easy way of distinguishing an herb from a spice.
But, can an herb be a spice? Yes, of course. Many herbs are used to flavor foods, thus meeting the definition of a spice, and most spices can be used for medicinal purpose, thus meeting the second definition of an herb.
Here is a list of ideal spices to reduce the anti-inflammatory effects, “silent inflammation”.
Turmeric, Ginger, Cayenne Pepper, Cinnamon
is a major factor in the development of virtually every major chronic degenerative disease, including cardiovascular disease, allergies, type 2 diabetes, cancer, and Alzheimer’s disease (your brain is on fire).
The most common test to measure silent inflammation is blood determination of C-reactive protein (CRP)
Abdominal obesity is the strongest predictor of silent inflammation and CRP levels.
*The Mediterranean diet has been associated with lower CRP levels.
*Pine bark and grape seed extract
…..Remember, “don’t apologize for who you are” and make a memory every day!
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