---------------------------------
What Your Doctor Doesn't Know Can Kill You!
---------------------------------
---------------------------------
---------------------------------
---------------------------------
Thanks to The Journal of Nutrition, here are the top seven herbs often used in cooking in terms of their antioxidant values:
1. Oregano. 2. Lemon Balm. 3. Sage. 4. Thyme. 5. Peppermint. 6. Sweet Marjoram 7. Hyslop.
Why only seven? Because others, while not devoid of helpful properties, fall off sharply in their antioxidant values.
Calculated also were so-called "commercial herbs," with the top two being far richer than the top two cooking herbs:
1. Clove. 2. Allspice. 3. Cinnamon. 4. Rosemary*. 5. Thyme again, 6. Marjoram and 7. Saffron.
*We have noted some negative aspects lately in research on Rosemary.
The Antioxidant Values of Herbs Biography
The Journal of Nutrition, volume 133, 2003 Dragland, Senoo, Wake, Holte and Blomhoff, Norwegian Crop Res. Inst., Nes, Norway; Dept. of Anatomy, Akita U. School of Med., Akita, Japan; Mionphagen Pharma, Tokyo; Inst. for Nutrition Res., U. of Oslo, Norway.
The health information in this web site is for educational purposes only and is not providing medical or professional advice. It should not be used for diagnosing or treating a health problem or disease. It is not a substitute for professional medical care. If you have or suspect you might have any health problems, you should consult a physician.
Copyright Health Bulletin 2010 | This site is 100%
owned by C.A. Inc.
Edited by William A. Kent, independent researcher, author and lecturer,
who has studied health and nutrition for over 35 years. All information
gathered from the leading medical and scientific journals of the world.
The TRUTH, not opinions or sales pitches. Nothing in this website may be
reprinted, re-used or quoted or any part thereof for commercial
purposes.
Website Design and Updates by Monica's Website Design