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Gourmet Herbs and Seasonings
Turn a simple dish into a gourmet's delight with Cajun or Mexican or California-style Garlic Seasonings or any number of our wonderful seasoning mixes. Enjoy our flavourful blends of herb, spice and vegetable, that when combined with yogourt, sour cream, cream cheese or tofu, make party trays exude with excitement!
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Garlic (Allium sativum) (Back to the Top)
Garlic is a member of the onion family and is nature's most versatile medicinal plant. Garlic has been used all over the world for thousands of years for a wide range of conditions. It has been prized since the first records of civilization for its uses in treating wounds, infections, tumors, and intestinal parasites.Modern scientists in numerous clinical trials have concluded that Garlic lowers cholesterol, lowers blood pressure, thins the blood (which reduces your risk of heart attack and stroke) and fights bacteria like an antibiotic.
Garlic is able to spur the immune system into resisting and overcoming many common ailments. People eat garlic to reduce their blood pressure and as an antidote to viruses. Garlic will wash away fatty deposits and cholesterol from your system. Garlic will stimulate your cardiovascular system and allow you to enjoy a more energetic life. Garlic has the healing powers of many drugs yet none of the negative side effects - nor the high cost. Garlic is a natural antibiotic that fights bacteria and funguses. It will cleanse your blood and help in the treatment of such disorders as gastritis, colitis, and respiratory problems. Garlic is a natural anti-oxidant and aids in preventing many forms of cancer.
Garlic is a potent antioxidant that has been found to inhibit tumor cell formation and is currently being studied by the National Cancer Institute. It may be effective in fighting stomach, skin and colon cancer.
Though it is best know as a culinary herb and vampire retardant, the medicinal benefits and claims for garlic have awarded it the name "Wonder Drug among all herbs".
Modern day research helps explain the broad applications of this "miracle" herb. The therapeutic properties of garlic are generally attributed to a substance called allicin. Garlic bulbs contain the amino acid allicin. When crushed, allicin is released. This chemical element is the component that gives Garlic its strong odor and is responsible for the powerful pharmacological properties of the plant. One medium clove of Garlic can equal the antibacterial action equivalent to 1% penicillin.
Allicin is effective in fighting the bacteria that causes strep throat, staph infections, typhoid, and dysentery. Allicin has been used successfully to treat hypertension, high cholesterol, vaginitis, and diabetes. In many cases, allicin has proven to be more effective than penicillin in fighting staph infections. In some tests, garlic inhibited the growth of influenza viruses, reduced the levels of toxins in the large intestines, and inhibited tumor growth. Garlic helps in the fight against many funguses. It combats over 20 different varieties of funguses and in some cases worked when all other remedies had failed
Garlic also contains about 0.5% of a volatile oil that is composed of sulfur-containing compounds. Garlic's sulfur compounds, in addition to Selenium and Vitamins A and C containing compounds, make it a potent antioxidant, protecting cell membranes and DNA from damage and disease.
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Garlic: More Effective than Penicillin (Back to the Top)
Although Garlic directly attacks bacteria and viruses, it also stimulates the body's natural defenses against foreign invaders. Garlic is reported to be more effective than penicillin against typhus disease, and works well against strep, staph bacteria, and the organisms responsible for cholera, dysentery and enteritis.It is generally regarded as a preventative measure for colds, flu and other infectious diseases. Furthermore, scientific studies have shown that garlic stimulates the production of the liver's own detoxifying enzymes which neutralize carcinogens and other environmental toxins. It has also been used to rid the body of intestinal parasites and to treat digestive infections.
Researchers have been studying the anti-cancer properties of Garlic since the 1940's. It appears that the herb may prevent cells from turning cancerous by enhancing the body's mechanisms for removing toxic substances "Nobody really does know what the most active anti-cancer compound in garlic is," says Raj Krishnaraj, PhD. Dr. Krishnaraj is an associate research professor in the department of medicine at the University of Illinois. He says scientists have found a protein in garlic that seems to switch on "natural killer cells." These soldiers in the immune system seek out and destroy cancer cells.
Garlic's phytochemicals are believed to enhance immunity and the National Cancer Institute (January 1992) reported that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach cancer. Other types of cancer have also been reported as lower.
Furthermore, garlic increases the activity of white blood cells and T-helper cells (natural killer cells), the cells that are central to the activity of the entire immune system.
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Garlic and Cancer (Back to the Top)
Most of the research on garlic and cancer has been in test tubes and lab animals. And Dr. Krishnaraj says scientists need to know more before they’re certain of garlic’s good effects. Research now suggests that it’s raw garlic, consumed in large amounts, that may protect against stomach and colon cancers. Of course, most people don’t eat raw garlic, but there is hopeful news for those who want to cook garlic and help ward off disease.In a recent report, the World Cancer Research Fund and the American Institute for Cancer Research examined the link between reduced risk of stomach cancer and all "allium" vegetables such as garlic, onion, leek, chives, and scallions. Six studies showed that people who consumed the most of these foods were 20 to 60 percent less likely to get stomach cancer than those who consumed the least. But until scientists know for sure, you can enjoy the garlic recipes that follow for their flavor and potential health benefits. And if you’re worried about bad breath, chew on a coffee bean, fennel seeds, or a sprig of parsley. They’re old-fashioned but effective breath fresheners.
Garlic supplements can improve many of the processes that can lead to cardiovascular disease. Garlic has been used as a blood thinner and anticoagulant to resolve blood clots and improve circulation. It has been shown to lower cholesterol while increasing the level of beneficial HDLs (high-density lipoproteins), the so-called good cholesterol.
Garlic has no side effects like those associated with cholesterol lowering drugs. (Take garlic for at least two or three months, as often in the first month or two, cholesterol may actually slightly rise.) In addition, garlic compounds gently lower blood pressure by slowing the production of the body's own blood pressure raising hormones. At least seventeen clinical trials have shown that mild hypertension can be effectively managed with garlic.
Garlic has great value as a long-term dietary supplement, helping to maintain healthy circulation, balance blood sugar and pressure, reduce fat levels in the blood, and improve resistance to infection. It can be taken with conventional antibiotics to support their action and ward off side effects.
Garlic has also been used in treating upper respiratory infections (especially bronchitis), late-onset diabetes, urinary infections, acne, asthma, sinusitis, arthritis, and ulcers.
Part Used: Bulb or as odorless tablets.
Common Use: Good for virtually any disease or infection. Improves circulation, maintains healthy cholesterol and blood pressure levels. A natural antibiotic and immune system stimulant.
Garlic’s successes in the cardiovascular system is equally impressive. Garlic dilates the blood vessels and reduces the blood’s ability to coagulate or form clots. Allicin reduces the toxic wastes in the blood that can lead to high blood pressure.
Garlic prevents the growth of new bacteria. This means garlic can help prevent infections and may help build immunity and facilitate healing.
Garlic also has vitamins A, B1, C and E and the minerals sulfur, calcium, potassium, zinc, selenium, and iron. Garlic is one of the few foods that contains germanium—an element that promotes healing by boosting the immune system and destroying free radicals—dangerous by-products that float through the body and cause ill health and speed aging.
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New studies reveal How Garlic Protects the Heart (Back to the Top)
It has been known for several decades that high blood cholesterol is a major risk factor for heart attacks and strokes and that lowering of cholesterol, particularly the low density type called LDL, can significantly reduce the risk for these diseases. However, in the past decade it has been recognized that the real culprit is the oxidized LDL. Oxidized LDL, but not native or un-oxidized LDL, damages the lining of the blood vessels, causes growth of cells that form the wall of the blood vessel, and causes thickening and narrowing of blood vessels; all these events are recognized to contribute to heart attacks and strokes.Benjamin Lau, MD, PhD, professor of immunology and microbiology, School of Medicine, Loma Linda University, hasl presented findings which he and his associates have published showing that several garlic compounds can effectively suppress LDL oxidation. Short term supplementation of garlic in human subjects has demonstrated an increased resistance of LDL to oxidation. These data indicate that suppressed LDL oxidation is one of the powerful mechanisms accounted for the benefits of garlic to protect hearts and blood vessels.
Dr. Lau and his associates have been involved in phytochemical (plant chemical) research for the past 20 years. They have published more than 150 scientific papers of which more than two dozen dealt with garlic research. They have shown that garlic lowers cholesterol, enhances immune function, and has anticarcinogen and anti-tumor properties. Dr. Lau has written three books summarizing research for the general public. His latest book, "Garlic and You: The Modern Medicine," was published by the Apple Publishing Company of Canada early this year.
Benjamin Lau, MD, PhD Loma Linda University Web Library
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Introduction to Herbs (Back to the Top)
Humankind has been blessed with plants to eat, plants for shade, plants to keep the landscape pretty, to keep the wind away from dwellings, and plants that have been used as medicines since the time before written history. The Druids, the Celts, the ancient Egyptians, and many of our ancestral cultures have used the plants around them for their medical properties. It has been noted that the ancient Sumerians, Assyrians, and Greeks knew of the medicinal properties of herbs. It has been written that Alexander the Great made many expeditions into far-off lands for the purpose of gathering herbs from those places and bringing them back to used in local potions and medicinal remedies.My personal interest and studies in nature and its healing components have revealed to me the importance of medicinal herbs. I am fully committed to the fact that man and nature walk hand in hand upon this planet and that our relationship with our environment is the key to personal satisfaction and health. The works of natural healing pioneers can be found in any library. I am a proponent of their works and have tried their experiments on myself and my family. When I use herbs in medicine, I find positive results each time. I do not have to encounter any of the side effects of chemical medications.
I believe that there is an innate intuition that speaks to man of the healing properties of plants, as opposed to the ingestion of chemicals. We are, indeed, a part of the Nature of this planet, and it is my firm belief that Nature takes care of her own. We are contained in Nature, sustained by Nature, and healed by Nature. We are alive, and that spirit of life is in tune with the constant rhythms of the world in which we find ourselves.
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Herb History (Back to the Top)
Herbs have been used for time uncounted for healing the sick and infirm. The earliest recorded herbs have been found to date back as far as 2500BC. It is certain that they were used widely even prior to that time. Even in prehistoric days, plants were sought and used for shelter, food and medicine. Some of the ancient cave etchings have shown glyphs of plant leaves and roots being used by the caveman.There are records of the Sumerians using thyme and laurel 5,000 years ago. As far back as 2700 BC the Chinese people were known to use over 30 plants for medicinal purposes. Among these was found the herb *ma-huang*, from which ephedrine is still produced. Records of Egyptian culture, as far back as 1000 BC, tell of the common uses of many herbs and plants for food, medicine, and dyes. These Egyptians have written of using garlic, indigo, mint, and opium. Even the Old Testament speaks of the people using wheat , rye, and barley. The ancient Greeks and Romans used herbs and other plants for cosmetics, in magical and religious ceremonies, both symbolically and realistically, and as medicine and seasonings for cooking.
It was Hippocrates who spoke of maintaining our natural *life force* through the use of herbals, fresh air, adequate rest, proper nutrition and balanced diet. A Greek physician by the name of Dioscorides wrote an extensive compendium of herbals in the first century AD. This book, called De Materia Medica, contains over 500 plants, which were listed, defined, and explained for their medicinal qualities.
In the Middle Ages, there was very little change in the concepts and treatments of medicine. At this time, the herbal information and gathered writings of the old Greek and Roman works were diligently hand-copied by monks in monasteries to preserve the information. The monks and religious leaders took on the knowledge and grew vast herb gardens for the healing arts. In the early cultures, as healing was a common practice of the religious leader of that day, growing and use of herbs was mainly kept in the hands of the monks and ministers. In those times, it was a common awareness that all plants were beneficial to man and the earth.
Man has apparently always made use of plants, animals, and minerals in his diet and health. The plant kingdom provides the human body with the best basis for healing and for maintaining that health. Modern herbalism has developed from many and varied sources, most commonly passed down through family folklore and local tradition. Herbalism is a very real part of our life here on earth. The cultivation and use of herbs (for many purposes) is as much a reality today as it has been since the dawn of history
It has been noted in many writings and by personal observation that the children of all cultures and walks of life seem to have a natural instinct to seek high carbohydrate foods, which provide energy and building of bodily tissues. Unspoiled Native people of all regions of the earth are known to watch for the first young sprouts of Spring. They spend a great deal of time watching for, gathering, preparing, and eating wild tender shoots and young leaves of plants and herbs that are common to their area.
In North America, young country children can be found snacking in the wild throughout the day. They are very adept at finding the wild vegetables, like wild cabbage, sorrel, onion, and garlic. They will seek out the foods that are the healthiest for them, by some kind of innate instinct. They will chew on raw tree leaves and roots. They know intuitively that elm leaves will relieve hunger. They will hunt for apples, grapes, and berries. These little ones, when they come home in the evening, will eat cornstalks and raw vegetable from the garden, including carrots, peas, and beans.
Young people and adults can be found chewing on certain wild flowers and ferns, such as cicily. Common weed, like dandelions and water cress are eaten by all. The people will look for and gather the wild wintergreen, peppermint, and spearmint plants. All these herbs and plants, that are growing in the wild, are beneficial to the human body.
With the advent of modern methods of food processing and chemically engineered nutrients and medicines, many natural herbal remedies have been lost and people have fallen away from their uses in food, shelter, and medicinals. This is unfortunate, as herbs and other plants still contain the vitamins, essential oils, mucilage, alkaloids and other natural ingredients that are beneficial to the body, mind, and spirit of man.
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