The Healthy Temple

There are some spices that put a little fire in your belly and some that fire up your healt. Cinnamon and ginger have well-researched health benefits combined with a welcome winter warming effect. While normally reserved for Oriental cooking, these can be combined beautifully with pork for a seasonal roast with a healthy difference. Cinnamon is a fragrant, sweet and warm spice to use during the winter months. The bark of the cinnamon tree has a long history as a medicine. It is an anti-inflammatory that also qualifies as an anti-microbial and has been studied for its ability to help stop the growth of bacteria, which is helpful during the cold season, as well as the commonly problematic yeast candida albicans. In addition, it has been promisingly assessed for its ability to help control blood sugar levels, aid irritable bowel syndrome, boost brain activity and lower high cholesterol levels.

Ginger also has a long medicinal tradition and it is proved to be effective in alleviating symptoms of gastrointestinal distress and nausea. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds and direct anti-inflammatory effects.

Both spices have long been used in traditional Chinese and Ayurvedic medicines to stimulate circulation and increase perspiration, which are thought to help fight colds and flu, among other benefits.