So just what did I do? I did 3 things.
I gave my body what it needed to repair and protect itself.
In 2005, a head-on collision left me with daily constant pain. Working in the health field, I knew there was an alternative way to let my body heal itself. This is what co-workers said, "Take the med's, you will never be the same. Live with it."
I knew this was the wrong outlook, that would destroy any chance of an active life. So out with the med's, and in with the new mindset.
#1- The first thing I did on my journey to wellness was to simply add herbs to my diet.
I began with cinnamon, oregano, rosemary & tumeric.
When your body has what it needs to heal...it will. So I gave it what it needed.
I spiced it up by adding simple herbs to everything I ate.
At Kansas State University, microbiologists have been testing the effectiveness of cinnamon and other spices in eliminating one of the most virulent bacterial causes of food poisoning, E.coli type 0157.
The Kansas researchers found that cinnamon added to apple juice that had been contaminated with E.coli, was able to kill 99.5% of the bacteria within three days, at room temperature. They also did tests on meat and sausage, and found that cinnamon, cloves and garlic all had a powerful ability to stop the growth of the bacteria.
Other microbiologists in Tennessee have found that oils extracted from oregano, coriander and basil, also have strong anti-microbial properties. They are powerful in and of themselves. I am mentioning only a few of those which I use on a daily basis. But there are so many more that you should know about. Spices...pack a powerful punch!
I buy in bulk ( from MOUNTAIN ROSE HERBS listed below), store a small amount in the cupboard and the rest in the bulk food storage. They also sell small, inexpensive glass shaker jars to repackage your spices for easy use. Under cool, dry conditions out of direct light, spices should have a shelf of two years. They can still be used after this time, but potency will diminish.
Rosemary has been used in medicinal and culinary applications for thousands of years. It contains antioxidants and compounds with anti-inflammatory properties. In addition, it provides iron for respiratory health, calcium for bone strength, and fiber for digestive health.
A 2013 study at the Saint Louis University of Medicine conducted by Susan Farr, Ph.D. found that rosemary extract improved the memory of mice and could possibly be used to help with age-related cognitive decline, too.
Try rosemary on chicken, fish, in soups and sauces, or even infuse olive oil with it. My favorite!
CHIA SEEDS... packed with power and an excellent storage food.
Chia seeds have a shelf life of 4 to 5 years for dried seeds. They have omega-3 and omega-6 essential fatty acids, fiber, B vitamins, calcium and protein. They can be used to make drinks and no-cook puddings, as well as adding nutrition to baked goods and smoothies.
Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ration of Aztec warriors. I've read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.
Chia seeds are very rich in omega-3 fatty acids, even more so than flax seeds. Chia is so rich in antioxidants that chia seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body.
As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack, or grind them and mix them with flour when making muffins or other baked goods. I find them tasty and an interesting addition to my diet.
I expect we'll soon be hearing much more about chia and its health benefits.
Find them also at MOUNTAIN ROSE HERBS.
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