Without the spice does not do any dish. Every housewife, restaurant or cafe cook, not to mention the companies of finished products, using spices to change the taste of food and give it the desired aroma. However, not all spices are so useful, in some cases, they may harm health. So, let's see, in some cases, the spices are harmful. This tells gotowanie.onet.pl.
Read to the end to get the most useful information.
1. Soy sauce
Available in different versions of soy sauce - is a popular flavoring for soups and other dishes. It is made from fermented soy beans with the addition of roasted wheat or rice. Soy sauce comes from Asian cuisine, but for several decades, is widely used in the West. In the Far East, made from the XVI century.
The problem is that the modern recipe soy sauce significantly mutated. Currently, he is enriched with harmful additional ingredients, many of which are imported from China, Thailand and Taiwan. Supplements of these countries are often of poor quality, contain toxic carcinogens in repeated international food scandals.
2. Basil
One of the most popular "room" of spices. In the stores it will appear with the start of spring - a plant grown all the warm season, as opposed to the cold weather. At the Basilica of distinctive, slightly spicy flavor, making it perfectly emphasizes the taste, both hot and cold appetizers. The plant also has a number of beneficial properties for health. First of all, it helps digestion and brings relief for gastric ailments, reduces hyperactivity, improves mood, it can be used as an external agent to the site of the bite insects.
Unfortunately, basil has a harmful effect and, if consumed in large quantities, especially in the form of essential oils. All because estragole contained in it - with a compound of genotoxic properties, which, as shown by studies in mice, it may lead to the development of liver cancer.
3. Salt
The most popular condiment in the world. It is often called "white death" - a name which separates the salt and sugar - just as or even more harmful.
Among the negative consequences of the abuse of salt for health referred to an increased risk of developing hypertension, heart disease, diabetes, atherosclerosis, tumors, obesity and nervous irritability system. The daily dose, according to WHO recommendations is only 5 g, which corresponds to the volume of a teaspoon. However, one should take into account the fact that sodium chloride is a component of many ready-made products, so in practice we consume far more salt than we think.
4. Mint
The grass, which does not need to advertise. It is recommended for digestive problems. According to some studies, also it helps in the fight against migraines and headaches (for external use), tartar and bad breath. Mint is one of the most popular flavors, added to a variety of sweet products. It is most often associated with desserts and drinks, but in the kitchens of the world is also used as a seasoning for meat and fish dishes.
So, if there are reasons, which should limit its consumption? Serious contraindication application of this spice are the problems associated with the mucosa of the gastrointestinal tract. Excessive consumption of mint can cause skin irritation and even damage.
5. sodium glutamate or sodium glutamate
That is, the sodium salt of glutamic acid. The substance comes from the Far East cuisine. The source of sodium glutamate is a Japanese flyer - seaweed, popular in Asian dishes. For the characteristic taste called umami (translated from the Japanese "taste") corresponds to one component seaweed glutamic acid.
Currently minds as one of the five basic tastes, there is a man (along with sweet, salty, sour and bitter). Glutamic acid was first isolated in 1908. In the following decades it has won a dizzying popularity as sodium glutamate added to many prepared foods.
Unfortunately, sodium glutamate has long been attributed to adverse effects on human health. An excess of this substance is, in particular, allergic reaction, heart palpitations, hyperactivity, increased sweating, dizziness.
6. cinnamon cassia
Another name for cinnamon, or Cinnamomum Chinese. This is one of the few spices that enriches the taste of sweet foods and dishes. Cinnamon is well proven in home baking, it is a popular ingredient in finished products, such as cakes. In addition to taste, it has many health properties: it reduces the level of bad cholesterol inhibits the spread of cancer cells, has a favorable effect on the gastrointestinal tract.
The problem is that most of cinnamon available in stores, is cassia cinnamon. It cassia, unlike other varieties sold cinnamon, contains large amounts of coumarin - a substance that has a toxic effect on the liver.
7. Spicy pepper
These types of red pepper as chilli, habanero, jalapeno, in stores are increasingly can be found in all shapes and sizes. While large peppers are usually tastes juicy and fresh, small can cause "fire" in your mouth. From vegetables, belonging to the group of chili should not be completely abandoned. They have a very strong healing properties. Firstly, due to vitamin C, and secondly, because of the high content of capsaicin - a compound with a strong anti-cancer effects, but also used in the production of combat gases, e.g., they fill with capsicum cans.
Consumption in excess chili peppers can cause severe irritation of mucous membranes and severe diseases of the digestive system.
8. Licorice or licorice
This perennial plant used in food, cosmetic industry, herbal medicine, and as a seasoning for cooking. From its roots produce a dark mass, which serves as the basis for the production of licorice gel - sweet, very popular in the countries of western and northern Europe. In the CIS countries licorice was not widely used, perhaps because of its specific salty-sweet herbal flavor.
Maybe it's for the best, because, despite the fact that this plant has many beneficial properties for health, liquorice products should be consumed in moderation. Too frequent enjoyment sweets or spices can reduce potassium in the body and blood pressure. Licorice reduces testosterone. It should not be consumed by people with heart problems, as well as men suffering potency disorder.
9. Vinegar
This is probably one of the fluids that we love or hate. The aqueous solution of acetic acid has a very sharp odor and sour taste. It is widely used spice in the kitchen. The restaurants are often found in the "company" soy or olive sauce. In past centuries, the aristocrats were drinking vinegar for the purpose of whitening skin, to distinguish themselves from the common people. Vinegar is also a means which is used for weight loss. However, for the beauty sometimes you have to pay a high price.
One of the most dangerous properties of vinegar - a devastating its effects on red blood cells. Associated with this suspicion (though unconfirmed) that it can contribute to the development of leukemia. Vinegar also irritate the stomach lining.
10. Rosemary
Herb with expressive forest odor, used as a seasoning for the meat, particularly red, such as venison, beef or pork. Rosemary antibacterial, antiinflammatory, antifungal and antitumor activity.
With herbs need to be careful, because their useful qualities can be obtained only when we remember about moderation - if you overdo it, the benefit is readily converted to the damage.
When using special precautions rosemary is recommended for pregnant women. Consumption of this herb in excessive amounts can affect the health of the fetus and even lead to miscarriage. Rosemary in very limited doses should also apply to people who have problems with blood clotting, epileptic seizures, as well as allergies to aspirin - rosemary contains salicylic acid, which is the chemical basis of this the drug.
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