Are Your Favorite Seasonings Secretly Detoxifying Your Body?

Do you love to spice up your meals for added flavor? If so, you may not know that some of your favorite seasonings might also be helping your body rid itself of harmful toxins. Flavor-boosting botanicals such as garlic, turmeric, and ginger can provide a nutrient lift and also detoxifying properties, giving you an extra reason to add a dash of delicious flavoring in your next meal. 

Here are some detox-friendly flavors to mix into your favorite recipe: 

Awesome Garlic 

Several research studies have suggested that garlic may help to protect liver cells from toxins, aiding the liver in maintaining a healthy, ongoing detoxification process.1 The active compound allicin, as found in garlic, can promote the production of white blood cells and provide liver-protective effects for calming the inflammation and oxidative stress.2 Did you know that garlic has been used since ancient times as an effective killer of undesirable bacteria and viruses? 

Liver-Friendly Turmeric 

Turmeric is known for its bright yellow-orange color and contains the superstar compound, curcumin. Curcumin helps fight against inflammation, provide antimicrobial and antioxidant properties, and protect against free radicals.3 Research has suggested that turmeric can play a protective role against oxidative stress of the liver and kidneys4 which helps support the body’s natural detoxification pathways.  

Spicy Ginger 

As a spicy and delicious addition to many dishes, ginger can help support the body’s natural detoxification pathways by providing anti-inflammatory and antioxidant support, including relief from aching joints. Ginger is a rich source of phytochemicals such as gingerol and has been used throughout history for effective support of gastrointestinal health. 

As you can see, your spice cabinet may hold the key to not just a tasty meal, but a healthy body! 

Resources

  1. Bayan, Leyla, et al. “Garlic: a Review of Potential Therapeutic Effects.” Avicenna Journal of Phytomedicine, Mashhad University of Medical Sciences, Jan. 2014, www.ncbi.nlm.nih.gov/pmc/articles/PMC4103721/. 
  2. Panyod, Suraphan, et al. “Diet Supplementation with Allicin Protects against Alcoholic Fatty Liver Disease in Mice by Improving Anti-Inflammation and Antioxidative Functions.” Journal of Agricultural and Food Chemistry, U.S. National Library of Medicine, 28 Sept. 2016, www.ncbi.nlm.nih.gov/pubmed/27584700. 
  3. Soleimani, Vahid, et al. “Turmeric (Curcuma Longa) and Its Major Constituent (Curcumin) as Nontoxic and Safe Substances: Review.” Phytotherapy Research : PTR, U.S. National Library of Medicine, June 2018, www.ncbi.nlm.nih.gov/pubmed/29480523. 
  4. Hasan, Mohammed A. “Ultrastructural Changes in Hepatocytes and Chemopreventive Effects of Short-Term Administration of Curcuma Longa L. against Oxidative Stress-Induced Toxicity: Improvement Mechanisms of Liver Detoxification.” Evidence-Based Complementary and Alternative Medicine : ECAM, Hindawi, 19 Apr. 2020, www.ncbi.nlm.nih.gov/pubmed/32328143. 
  5. Mashhadi, Nafiseh Shokri, et al. “Anti-Oxidative and Anti-Inflammatory Effects of Ginger in Health and Physical Activity: Review of Current Evidence.” International Journal of Preventive Medicine, Medknow Publications & Media Pvt Ltd, Apr. 2013, www.ncbi.nlm.nih.gov/pmc/articles/PMC3665023/.